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Saute the beef in olive oil

  • 2 pounds lean beef
  • 2 tablespoons olive oil - (to 3 tbspns)
  • 2 garlic cloves crushed
  • 2 bay leaves
  • 1 tablespoon wine vinegar
  • 4 ounces good-quality red wine
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Water as needed
  • 2 cans boiled small white onions - (12 oz ea)
  • Hot cooked rice
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In a small bowl, combine the shallot and vinegar and let stand for 10 minutes

  • 1/3 cup diced shallot - (abt 3 medium)
  • 1/4 cup Champagne or white wine vinegar
  • 1 teaspoon freshly-ground pink peppercorns
  • 1/4 teaspoon salt
  • 1/2 cup Prosecco or other dry sparkling wine
  • 24 oysters on the half shell
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Carefully unwrap the cheese so it retains its cylindrical shape

  • 8 ounce cylinder goat cheese (chèvre) with a
  • slightly creamy texture
  • 1 cup Spanish or other olive oil plus
  • more for brushing
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 fresh thyme sprigs
  • 12 plum tomatoes quartered
  • 2 garlic cloves thinly sliced
  • Fresh baguette slices or crostini for serving
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Preheat over to 450 degrees

  • 1 whole weakfish - (3 to 4 lbs) scaled and gutted, with the head on or off
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Olive oil as needed
  • 1 cup minced green and white parts of scallions
  • 1 teaspoon minced garlic
  • 1 cup minced fresh cilantro (coriander)
  • 3 cups diced seeded tomatoes
  • (canned are fine; drain them first)
  • 1/2 cup dry white wine
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* Note: You may substitute low fat or fat free mayonnaise and sour cream to reduce calories and fat

  • HORSERADISH SAUCE:
  • 4 swordfish steaks - (6 to 8 oz ea)
  • 1/2 cup plain bread crumbs
  • 1 1/2 cups mayonnaise see * Note
  • 1/2 cup sour cream see * Note
  • 1/2 cup horseradish
  • 1 dash Worcestershire sauce
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For the Lobster (or Crab or Shrimp) Broth: Simmer lobster shells with unusable legs in cups of water with the cele...

  • LOBSTER BROTH:
  • 2 tablespoons minced shallot
  • 2 tablespoons butter
  • 2 cups vermouth or chicken stock
  • 6 tablespoons flour
  • 3 cups lobster broth (see below)
  • or use 3 cups of clam juice
  • 1/4 teaspoon dry mustard
  • 3 cups half-and-half
  • 1 cup cooked pureed spinach
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly-ground black pepper
  • Lobster shells and unusable legs
  • 1 celery stalk
  • 1 small onion
  • 1 bay leaf
  • GARNISH:
  • Cooked lobster or crab meat or shrimp
  • Grated Parmesan cheese (optional)
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Microwave Method: Place broccoli in shallow microwave-safe dish

  • 1 package frozen broccoli spears - (10 oz)
  • 2 pollock fillets - (3 to 5 oz ea) thawed if necessary
  • 2 teaspoons olive oil
  • 1/8 teaspoon dried oregano crushed
  • 1/8 teaspoon dried thyme crushed
  • 1 tablespoon minced fresh parsley
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Bring a large pot of salted water to boil for the pasta

  • Kosher salt as needed
  • 1/4 cup extra-virgin olive oil
  • 1 large broccoli head - (1 1/4 to 1 1/2 lbs) stems removed, and florets trimmed to 2" long with a
  • stem abt 1/2" thick - (4 to 5 cups)
  • 1 quart chicken stock (preferably homemade)
  • 1 teaspoon hot red pepper flakes - (to 2) or to taste
  • 1/2 pound fresh capellini
  • 1 cup freshly-grated Parmigiano-Reggiano
  • Freshly-ground black pepper to taste
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Halve duck breasts and trim excess fat

  • 2 whole boneless duck breasts with skin, such as Long Island - (abt 1 1/2 lbs ea)
  • Salt to taste
  • 1 container duck-and-veal demiglace - (6 1/2 oz)
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon coarsely-crushed peppercorns (preferably pink)
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Preheat oven to 400 degrees

  • 2 pounds shrimp - (16 to 20 count)
  • 1/2 cup teriyaki sauce
  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 12 garlic cloves minced
  • 1/2 cup minced peeled ginger
  • 2 teaspoons red pepper sauce
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Preheat oven to 450 degrees

  • 1 pound white unbleached flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 tablespoons chopped rosemary
  • 2 tablespoon chopped sun-dried tomatoes plus
  • 2 teaspoons chopped sun-dried tomatoes
  • 12 ounces buttermilk - (to 14 oz)
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Beat the eggs, half-and-half (or milk), cheese, salt, pepper, nutmeg into a mixing bowl until blended

  • 1 nine-inch partially cooked pastry shell
  • 3 large eggs
  • 1 1/2 cups half-and-half or milk
  • 1/2 cup grated Swiss cheese
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 cup Ratatouille
  • 1 pinch freshly-grated nutmeg
  • 2 tablespoons grated parmesan
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Ratatouille Quiche Stefado - (Beef And Onion Stew)