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Recipe from Bostons Durgin Park Restaraunt

  • 2 eggs
  • 3/4 cup sugar
  • 4 tablespoons butter melted and cooled
  • 1 1/2 cup milk
  • 2 cups flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
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Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice

  • 3 large globe artichokes
  • 1/2 lemon, juiced, plus 2 lemons, zested and juiced
  • 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
  • 2 bulbs fennel, finely sliced lengthwise
  • Salt and pepper
  • 2 tablespoons peanut oil
  • 6 (6-ounce) rockfish or halibut fillets
  • 6 cloves garlic, peeled and blanched in 3 changes water, then sliced
  • 4 plum tomatoes, peeled, seeded, and large diced
  • 1 cup dry white wine
  • 1 cup fish or chicken stock, optional
  • 2 tablespoons capers
  • 1 tablespoon chiffonaded basil leaves
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add toasted nuts and seeds to salad add crushed noodles from 2 pkgs

  • Mix together in a large bowl:
  • toast in skillet and let cool
  • 1 pkg. silvered almonds
  • 2 T sesame seeds
  • 1 large pkg. spinach (stack and slice into strips)
  • 1 large pkg. of coleslaw
  • 8 scallions
  • Mix dressing ingredients
  • 3/4 cup oil
  • 1 t. salt
  • 1 t. pepper
  • 4 T sugar
  • 6 T white vinegar
  • 2 chicken seasoning packets from ramen noodles
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Cook artichoke hearts according to package directions

  • 9 ounces (1 package) frozen artichoke hearts
  • 24 melba toast rounds
  • 1/4 cup melted butter
  • 1/4 teaspoon garlic salt
  • pepper to taste
  • 3 Tablespoons Parmesan cheese
  • 3 Tablespoons sun-dried tomatoes
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Posole, a Southwestern main-course soup, is typically made with pork shoulder that is simmered with hominy — larg...

  • 1/2 cup fresh corn kernels (cut from 1 ear) or frozen kernels, thawed
  • 2/3 cup masa harina or cornmeal
  • 2 tablespoons whole-wheat (wholemeal) flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1 tablespoon plus 1 1/2 teaspoons canola oil
  • 3 to 4 tablespoons water
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 3 cups vegetable stock or broth
  • 2 cups water
  • 1 cup dried hominy, soaked overnight and drained, or 3 cups canned hominy
  • 3 Anaheim chilis, seeded, roasted and peeled, then chopped
  • 1/2 pound pork tenderloin, trimmed of fat and cut into 3/4-inch cubes
  • 1/4 cup chopped fresh cilantro (fresh coriander)
  • Sliced radishes and red onions and shredded lettuce for serving
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These are pumpkin and chocolate chip cookies that resemble a muffin top more than a cookie, hence the name

  • 1/2 c. shortening
  • 1 c. sugar
  • 2 eggs (beaten)
  • 1 c. pumpkin (canned)
  • 1 bag (12oz) chocolate chips
  • 2 c. all purp. flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger (powdered)
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This is a Tyler Florence recipe

  • 3 pounds green beans
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 1 loaf crusty Italian bread
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary leaves
  • 4 tablespoons freshly grated Parmesan
  • 5 tablespoons extra-virgin olive oil
  • 2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
  • 2 shallots, sliced
  • 1 cup heavy cream
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1. Trim ends from lemon grass and cut stalks into thirds

  • 1 stalk lemon grass
  • 1 cup (250 mL) granulated sugar
  • 1 cup (250 mL) water
  • 1 field or English cucumber, about 1 lb (500 g)
  • 1 tbsp (15 mL) freshly squeezed lemon juice
  • 1/4 tsp (1 mL) salt
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Cook florets in a large pot of lightly salted water 5-7 min til tender

  • 1 large broccoli,broken into florets
  • 1 small shallot finely chopped
  • 2 tablespoons white wine
  • 1 tablespoon lemon juice divided
  • 1/2 stick cold butter cut in small cubes
  • salt
  • white pepper
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Have all ingreds at rm temp

  • FROSTING:
  • 1 1/4 C flour
  • 1/2 t baking powder
  • 1/2 t salt
  • 1/2 t ground cinnamon
  • 1/4 t ground ginger
  • 1/8 t ground cloves
  • 1/2 C milk
  • 1/4 t van x
  • 8 T unsalted butter
  • 1/2 C sugar
  • 2 eggs, lightly beaten
  • 2 T unsalted butter
  • 2 oz cream cheese
  • 3 T maple syrup
  • 1 1/2 C 10x
  • GLAZE:
  • 1/4 C sugar
  • 1/4 C maple sugar
  • 2 T water
  • 1 T bourbon
  • Course raw sugar for decorating
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Brocolli Corn Bread / Great with a winter soup

  • 2 Boxes Jiffy Corn Muffin Mix
  • 4 Eggs Beaten
  • 1 1/2 Sticks Melted Butter
  • 1 10 oz pkg Broccoli Thawed and Drained
  • 1 Medium Onion
  • 1 Cup Cottage Cheese
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reheat oven to 375 degrees

  • 3 small-medium sweet potatoes, peeled, then cut into pieces sized to fit the food processor
  • 1 cup half & half
  • 1 cup heavy cream
  • 1 heaping TBSP chipotle pepper puree (see below)
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 cup Monterey Jack cheese
  • salt and pepper
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Any burning questions? Our chefs answer!

Chipotle Sweet Potatoes (adapted from Bobby Flay at the Food Network) Durgin Park Corn Bread