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Preheat oven to 200 degrees

  • 1 cup butter
  • 2 cups brown sugar - (packed)
  • 1 teaspoon salt
  • 1/2 cup light corn syrup
  • 1 teaspoon baking soda
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Cut the zucchini lengthwise 1/4- to 1/2-inch thick slices

  • 2 pounds zucchini
  • 2 parts salted water for covering
  • 1 part white wine vinegar for covering
  • 1/2 cup white wine vinegar
  • 4 garlic cloves sliced
  • 3 anchovy fillets
  • 3 fresh mint leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried red pepper flakes
  • Extra-virgin olive oil for covering
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Preheat the oven to 350 degrees

  • GARNISH:
  • 3 1/2 cups sliced peeled cored Granny Smith apples
  • 2 tablespoons freshly-squeezed lemon juice
  • 2 cups sugar
  • 3 1/2 sticks butter melted, plus
  • more for the pan
  • 3 1/4 cups corn flour plus a little
  • extra for the pan
  • 1 1/2 teaspoons baking powder
  • 4 eggs
  • 1/3 cup coarsely-chopped pine nuts toasted golden brown
  • 1/3 cup coarsely-chopped walnuts
  • 2 tablespoons golden raisins coarsely chopped, and soaked in
  • 2 tablespoons anisette
  • 1/2 lemon peel grated
  • Pomegranate seeds
  • Pomegranate molasses
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Pre-heat your broiler and oven to 400 degrees

  • 1 1/2 pounds Fresh Homemade Sausage (see recipe) (or Italian style from your butcher)
  • 4 tablespoons virgin olive oil
  • 4 Russet potatoes scrubbed, skin on, cut 1" cubes, in cold water to cover
  • 2 large Spanish onions cut 1" cubes
  • 2 dried hot chilies - (abt 2" to 3" long)
  • 2 tablespoons finely-chopped fresh rosemary leaves
  • 1 garlic head cloves removed
  • but not peeled
  • 6 ounces dry white wine
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Roll out the pastry on a lightly floured surface

  • 2 sheets frozen puff pastry thawed
  • 2 egg yolks
  • 2 teaspoons corn oil
  • 2 teaspoons water
  • 4 medium ripe tomatoes sliced 1/4" thick
  • 1/2 teaspoon extra-virgin olive oil
  • 1/2 teaspoon sugar
  • Freshly-ground black pepper to taste
  • 1/2 cup Garden Pesto (see recipe) (or store-bought pesto)
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Beat eggs. Add all ingredients and mix together

  • 1 package frozen chopped spinach thawed
  • 2 pounds small curd cottage cheese
  • 3 tablespoons soy flour
  • 6 eggs
  • 5 tablespoons butter diced
  • 1/2 pound sharp cheddar cheese
  • 12 ounces crabmeat
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In a large skillet, melt butter over medium heat

  • 1 tablespoon butter
  • 3 cups coarsely-chopped cabbage - (packed)
  • 2 cups cauliflower florets cut in quarters
  • 1 carrot diced
  • 2/3 cup heavy cream
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 pinch freshly-grated nutmeg
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Heat oven to 350 degrees. Heat 2 tablespoons olive oil over high heat

  • 1/4 cup olive oil
  • 1 cup pecans coarsely chopped
  • 3/4 cup finely-chopped shallots
  • 2 pounds mushrooms sliced (a mixture of white, shiitake, crimini, and/or portobello)
  • 1 1/2 pounds baby spinach rinsed, dried
  • 1 sheet matzo
  • 1 tablespoon salt plus
  • 1 teaspoon salt divided
  • 1 teaspoon freshly-ground black pepper divided
  • 1 veal breast - (abt 7 lbs) trimmed, and slit horizontally to form pocket for stuffing
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With a vegetable peeler, peel stripes down length of zucchini (to create a pattern of dark and light green)

  • 2 medium zucchini - (or 3 small) scrubbed
  • 1 can salmon - (6 oz) drained, flaked
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped dill
  • 1 dash Worcestershire sauce
  • 1 tablespoon finely-chopped red bell pepper
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Heat the oven to 300 degrees

  • 14 ounces cauliflower florets - (abt 4 cups)
  • 1 1/4 cups heavy cream
  • 4 eggs
  • 1 teaspoon salt
  • Freshly-grated nutmeg
  • 1/2 garlic clove
  • 2 tablespoons butter divided
  • 1/2 cup fresh baguette crumbs crusts trimmed
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Remove the tough cores of the cabbages and slice the leaves into thin strips about 1 inch long and one-fourth inch ...

  • 1/2 medium green cabbage head
  • 1/2 medium red cabbage head
  • 2 medium carrots peeled, grated
  • 1 large red bell pepper cored, seeded, and cut into 1"-long julienne
  • 2 green onions trimmed, and finely chopped
  • 3/4 cup sliced pimento-stuffed green olives drained
  • 2 tablespoons minced pickled jalapeños
  • 3 tablespoons mayonnaise
  • 3 tablespoons olive brine
  • 3 tablespoons brown or white rice wine vinegar
  • 1/2 cup peanut or vegetable oil
  • Salt to taste
  • Freshly-ground black pepper to taste
5/5 (1 Votes)

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Banyuls Vinaigrette: Combine the mustard, Banyuls and red wine vinegars, lemon juice, water, shallot and garlic in...

  • BANYULS VINAIGRETTE:
  • 3/4 teaspoon Dijon mustard
  • 2 tablespoons Banyuls vinegar (or sherry vinegar)
  • 1 1/2 teaspoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 1/2 teaspoons minced shallot
  • 1/2 garlic clove crushed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup grape seed oil plus
  • 2 tablespoons grape seed oil
  • 1/4 cup extra-virgin olive oil
  • ASSEMBLY:
  • Shredded leg and thigh meat from an herb-
  • and lemon-stuffed rotisserie chicken (see Herb- And Lemon-Stuffed Rotisserie Chicken recipe)
  • 2 cups small heirloom tomato wedges (cut from about 10 oz assorted heirloom tomatoes)
  • 1/2 cup chopped assorted basil leaves
  • 6 tablespoons Banyuls vinaigrette (listed above)
  • Freshly-ground black pepper to taste
  • Sea salt to taste
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