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Vegetable recipes - 6281 recipes

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To prepare the steak, heat the broiler or a frying pan

  • 1 flank steak thinly sliced
  • 1/4 pound butter - (to 1/2 lb)
  • 1 large garlic clove - (to 2) pressed
  • 1 wide French or Italian bread loaf
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Cook corn in boiling water until tender, 5 minutes

  • 4 ears corn
  • 4 slices bacon
  • 1 onion coarsely chopped
  • 4 cups chicken broth
  • 2 boiling potatoes peeled, and cut into 1/2" dice
  • 2 tablespoons butter
  • 1 bunch green onions, white parts only thinly sliced
  • 1 red bell pepper cut 1/4" dice
  • 1 tablespoon sugar
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 cup half-and-half
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Boil potatoes in salted water until easily pierced with fork, but do not overcook, about 15 to 20 minutes

  • 4 large baking potatoes - (abt 3 lbs) quartered
  • 2 large garlic cloves
  • 1/2 cup sliced black olives less if olives
  • are strongly flavored
  • 1 cup mayonnaise
  • Salt to taste
  • Freshly-ground black pepper to taste
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Crust: Combine flour and salt in bowl

  • CRUST:
  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 2 tablespoons ice water - (to 4 tbspns)
  • FILLING:
  • 3 leeks - (to 4)
  • 3 tablespoons butter
  • Salt to taste
  • 6 ounces fresh morel mushrooms or other aromatic wild mushrooms
  • such as chanterelle or porcini
  • 1/2 pound Gruyere, dry Jack or Parmesan cheese grated
  • 1 bunch asparagus - (abt 16 spears)
  • 30 small cherry tomatoes halved
  • 20 large cherry tomatoes halved
  • Vegetable or olive oil cooking spray
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Beat sweet potatoes, eggs, condensed milk and ginger until smooth and fluffy

  • 3 cups leftover sweet potatoes
  • (or three 16-oz cans candied yams drained and mashed)
  • 2 eggs
  • 1/2 cup sweetened condensed milk
  • 2 teaspoons minced candied ginger
  • 1 prepared pie crust - (8" dia)
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In a saucepan, heat 1/4 cup of the olive oil

  • 3/4 cup olive oil
  • 2 garlic cloves chopped
  • 3 cups diced peeled fresh tomatoes (abt 6 medium tomatoes)
  • 2 tablespoons dry red wine
  • 4 tablespoons chopped fresh basil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 recipe Polenta (see recipe), chilled
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In a glass bowl, combine all the salad ingredients and gently toss

  • 2/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon sugar
  • 3 garlic cloves minced
  • 9 large fresh basil leaves minced
  • 1/2 cup flat-leaf parsley - (tightly-packed) minced
  • Fine sea salt to taste
  • 8 large meaty plum tomatoes - (to 9) diced
  • 8 Pugliese Hard Biscuits (see recipe)
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Dissolve the yeast in 1/4 cup of the warm water and allow to get chalky looking, about 5 minutes

  • DOUGH:
  • 1 teaspoon active dry yeast
  • 1 cup warm water (110 degrees)
  • 2 tablespoons extra-virgin olive oil
  • 1 large egg
  • 1/2 teaspoon fine sea salt
  • 3 3/4 cups unbleached all-purpose flour - (to 4)
  • FILLING:
  • 4 tablespoons extra-virgin olive oil
  • 2 pounds leeks dark green stem
  • tops and roots removed
  • 1/2 cup dry white wine (such as Pinot Grigio)
  • 2 large eggs
  • 1/2 teaspoon salt
  • Grinding of white pepper
  • 1/4 pound prosciutto, mortadella, or cooked ham diced
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Place the codfish in the kitchen sink and allow tap water to drip on it for a day to rehydrate it

  • 2 pounds dried salted cod
  • 1 head cauliflower trimmed, and cut into small florets
  • Water for cooking the cauliflower
  • 2 cups water for cooking the cod
  • 5 tablespoons extra-virgin olive oil
  • Juice of one large lemon
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon coarsely-ground black pepper
  • 1/4 cup Sicilian green olives in brine pitted, and coarsely chopped
  • 1/3 cup minced Italian parsley
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Brandade: In a large bowl cover the dried cod with cold water and let soak in the refrigerator for 12 to 48 hours ...

  • BRANDADE:
  • 1 pound salt cod
  • 1/4 cup olive oil
  • 6 garlic cloves coarsely chopped
  • 2 shallots finely sliced
  • 1 cup heavy cream
  • 2 baking potatoes cooked, riced
  • 1/4 cup olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • BRANDADE FRITTERS:
  • 3 cups canola oil
  • 2 cups seasoned all-purpose flour
  • 2 eggs lightly beaten, and seasoned
  • 2 cups Japanese bread crumbs mixed with
  • 1 cup finely-chopped almonds
  • OVEN ROASTED TOMATO SAUCE:
  • 8 plum tomatoes halved, seeded
  • 4 tablespoons olive oil divided
  • 2 shallots coarsely chopped
  • 1 cup dry red wine
  • 2 cups clam broth
  • 10 piquillo peppers
  • 2 teaspoons harissa
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon chopped parsley plus extra
  • for garnish
  • 1 tablespoon cilantro
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Place eggplant in a large shallow baking dish

  • 4 Japanese eggplant halved lengthwise
  • 1/4 cup soy sauce
  • 1/4 cup dry sherry
  • 2 tablespoons toasted sesame oil
  • 3 garlic cloves finely minced
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons sesame seeds toasted lightly
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Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat until almost smoking

  • 1/4 cup Olive oil
  • 1/2 cup Finely-chopped red onion
  • 2 Shallots finely sliced
  • 3 cups Orzo pasta divided
  • 3 1/2 cups Chicken stock
  • 3 Plum tomatoes, yellow and red finely diced
  • 1/4 cup Coarsely-chopped parsley
  • 1/4 cup Chardonnay vinegar
  • Salt to taste
  • Freshly-ground black pepper to taste
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Any burning questions? Our chefs answer!

Toasted Orzo Salad And Pear Tomatoes W Chardonnay Vinegar Flank Steak With Garlic Butter