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Smooth and thick with a fine blend of tastes, this soup will become your favorite

  • 3 tablespoons oil
  • 3 big onions, chopped
  • 3 garlic cloves, chopped
  • 7 medium zucchini, with peel, cut into medium sized pieces
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh basil, chopped
  • 7 cups chicken broth OR WATER
  • salt and black pepper
0/5 (0 Votes)

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Whisk the yogurt in a bowl until smooth and lightened

  • 2 1/4 cups plain yogurt
  • 1 large red onion, diced
  • 1 small zucchini, grated on the large holes of a grater
  • 2 teaspoons dried mint or 1/4 to 1/2 cup fresh mint (preferably spearmint), chopped
  • 2 Fresh, hot green chilies, seeded and finely chopped
  • 1/2 teaspoon ground toasted cumin
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon salt
0/5 (0 Votes)

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Saute bacon in a large skillet until crisp; drain grease

  • 12 thick bacon slices, cut in 1/4-inch pieces
  • 2 cups yellow onions, cut in 1/2 -inch dice
  • 6 garlic cloves, minced
  • 1 pound crimini (brown) mushrooms, sliced
  • 6 egg yolks
  • 3 cups heavy cream
  • 30 shrimp (16/20 count), cooked, peeled and deveined
  • 1/2 cup grated Parmesan cheese
  • 48 Pasta Prima Spinach and Mozzarella Ravioli
  • 1/4 cup olive oil
5/5 (1 Votes)

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To prepare pesto, combine all ingredients in a blender or processor and grind to a coarse paste

  • Pesto:
  • 2 tablespoons minced onion
  • 1/2 cup diced red bell pepper
  • 5-6 tablespoons oilve oil
  • 2 cups prepared risotto, cooled
  • 2 cups Panko (Japanese bread crumbs), plus more for coating
  • 4 teaspoons Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 16 ounces Phillips Crab Meat
  • 1/2 cup pine nuts, toasted
  • 1-2 bunches (2 ounces) basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 4 tablespoons olive oil
  • 2 tablespoons chopped oil-packed sun-dried tomatoes
  • 2 tablespoons lemon juice
  • 1/2 cup grated Parmesan cheese
0/5 (0 Votes)

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1. Slice leeks in half lengthwise and clean well under cold running water

  • 4 or 5 large leeks, white part only
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) dry white wine
  • 1/4 cup (50 ml) fresh lemon juice
  • 1 cup (250 ml) chicken or vegetable stock
  • Salt and pepper to taste
  • 1 tbsp (15 ml) chopped fresh parsley
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Trim 4-6 leeks, leaving some of the green

  • 4-6 leeks
  • 2 bay leaves
  • 1 tsp. black peppercorns.
  • 3/4 cup chicken stock
  • 6 tbs. white wine
  • 3 tbs. olive oil
  • 1 tbs. tomato paste
  • Pinch of salt, if needed
  • Paprika
0/5 (0 Votes)

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Gastrique place 4 tablespoons of butter in a large sauce pan over med high heat and cook until golden brown

  • ginger-shallot Gastrique
  • 12 T unsalted butter
  • 3 thinly slice shallots
  • 1 -3 inch piece of ginger, sliced thin
  • pinch of sugar
  • 3 sliced garlic cloves
  • 8 whole black pepper corns
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 5 T sherry wine vinegar
  • Rib -Eye steak
  • 2 2 inch thick rib eye steak(about 3#)
  • kosher salt and ground pepper to taste
  • 1 # brussels sprouts, outer leaves removed and cut in half
  • 1/2 cup extra virgin oil
  • pinch of sugar
  • 1 pound fingerling potatoes
  • sprig of thyme
1/5 (1 Votes)

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Mince onion & sauté in ½ stick butter

  • 3 pkgs. Stouffers Spinach Souffle
  • 1 large onion
  • 1 pkg. wide noodles
  • 1 stick butter
4/5 (1 Votes)

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Fry the sausage and drain

  • 1 lb of mild sausage (Jimmy Dean)
  • 1 can Campbell's cream of chicken soup
  • 1 can whole milk
  • 1 can whole corn with juice
  • 2 cups shredded monterey jack cheese
  • hot sauce
0/5 (0 Votes)

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Preparation Prep Time: 30 min

  • Ingredients
  • 1 packet/1 oz.
  • Hidden Valley® The Original Ranch® Dips Mix
  • 1 container/16 oz.
  • Sour cream
  • 1 box/10 ounces
  • Frozen chopped spinach, thawed and well-drained
  • 1 can/8 oz.
  • Water chestnuts, rinsed, drained and chopped
  • 1 round loaf
  • French Bread
  • Fresh vegetable sticks
0/5 (0 Votes)

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1. Preheat oven to 350 degrees F (175 degrees C)

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
0/5 (0 Votes)

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1. In food processor blend artichokes, Romano cheese, garlic and parmesan cheese for about 1 – 1 1/2 minutes

  • 1 (6.25 oz) Jar Marinated Artichokes (drained)
  • 1 (10 oz.) Package Frozen Chopped Spinach (thawed and drained very well)
  • 1/2 tsp. Minced Garlic
  • 1/3 C. Freshly Grated Romano Cheese
  • 1/4 C. Freshly Grated Parmesan Cheese
  • 1 C. Shredded Mozzarella Cheese
  • 1/3 C. Cream or Half and Half
  • 1/2 C. Sour Cream
0/5 (0 Votes)

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Houston’s Artichoke Spinach Dip Zucchini Soup