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Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper

  • Carrot Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups grated carrot
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 (3 1/2-ounce) can flaked coconut
  • 1 cup chopped pecans or walnuts
  • Buttermilk Glaze
  • 1 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • Cream Cheese Frosting
  • 3/4 cup butter or margarine, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 (3-ounce) package cream cheese, softened
  • 3 cups sifted powdered sugar
  • 1 1/2 teaspoons vanilla extract
3.8/5 (464 Votes)

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(makes a 6" triple layered cake or 9x13 cake) recipe adapted from allrecipes

  • Cake:
  • 3 C flour
  • 3 C white sugar
  • 1 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 1/2 tsp cinnamon
  • 4 eggs
  • 1 1/2 C oil
  • 1 tsp vanilla
  • 3 C grated zucchini
  • Frosting:
  • 8 ounces cream cheese, room temperature
  • 1/2 C butter, room temperature
  • zest of 1 lemon
  • 1/8 tsp salt
  • 2 tsp vanilla
  • juice of 1/2 lemon
  • 4 C powdered sugar
4.5/5 (40 Votes)

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A simple hash of potato, zucchini and squash supports delicious pan seared chicken breasts in a rich herb jus pan s...

  • POTATO-VEGETABLE HASH:
  • 2 tablespoons grapeseed oil
  • 2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
  • Salt and freshly ground black pepper, to taste
  • 1 cup dry white wine
  • 1 clove garlic, minced
  • 1 tablespoon fresh thyme leaves, minced
  • 1 teaspoon fresh rosemary leaves, chopped
  • 1 teaspoon fresh parsley leaves, chopped
  • 2 tablespoons butter, unsalted
  • 1 tablespoon fresh chives, minced
  • 1 Idaho potato
  • 1 zucchini
  • 1 squash
  • 1 small red onion, thinly sliced
  • 1 egg, beaten
  • 2 tablespoons all-purpose flour
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme leaves, minced
  • 1 teaspoon fresh tarragon leaves, minced
  • 1 teaspoon Cajun spice
  • Grapeseed oil
  • Salt, to taste
4.5/5 (36 Votes)

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COOK potatoes in boiling water in large saucepan 20 min

  • 2 lb. Yukon gold potatoes (about 6), peeled, quartered
  • 2 T butter
  • 1/2 cup sour cream
  • 1 cup Shredded Triple Cheddar Cheese
  • 6 slices bacon, cooked, crumbled
4.5/5 (42 Votes)

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This rich, gooey sauce embodies fall

  • Please note this recipes uses a 1 1/2 to 2 quart slow cooker
  • 1 can (13.5 ounces, or 400 ml) full-fat coconut milk
  • 1 cup (225 g) packed brown sugar
  • 1 cup (245 g) pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground allspice
  • pinch cloves
4.8/5 (17 Votes)

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This dressing is so flavorful thanks to sautéing the fennel and using olive bread

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 pound trimmed fennel bulbs, cored and diced, about 2 bulbs
  • 3 cups chopped onions, about 3 large
  • 1/4 cup chopped green onions, white parts only, about 5 onions
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 ounces cremini mushrooms, quartered
  • 4 ounces shiitake mushrooms, stemmed and quartered
  • 15 cups stale artisanal olive bread cut into 1-inch cubes
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup oil-pack dried tomatoes, drained and chopped
  • 1 cup reduced-sodium chicken broth, or vegetable broth
  • 1 tablespoon snipped fresh tarragon
  • 1 tablespoon snipped fresh thyme
  • 1 tablespoon snipped fresh basil
4.6/5 (27 Votes)

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HEAT oven to 350°F. MIX first 3 ingredients in large bowl

  • 1/2 cup Ranch Dressing
  • 1/2 cup Finely Shredded Italian* Five Cheese Blend
  • 1/4 cup Real Bacon Bits
  • 2 lb. small red potatoes (about 9), quartered
  • 1 T chopped fresh parsley
4.5/5 (40 Votes)

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Combine shredded potatoes, onions, zucchini & lemon juice in a large bowl

  • 6-7 large potatoes, peeled and shredded
  • 1 large onion, peeled & shredded
  • 2 small zucchini, NOT peeled but shredded
  • 1 T. lemon juice
  • 2 eggs, beat well
  • 1 T. buttermilk or whole milk
  • 4 T. flour
  • 1 t. pepper
  • Salt to taste
  • Applesauce & sour cream
4.5/5 (37 Votes)

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Try these easy Oven Roasted Baby Red Potatoes recipe with an extra crisp, they are mmm mm good!

  • 1 pound baby red potatoes
  • 2 tablespoon extra virgin olive oil (EVOO)
  • 1 teasoon salt
  • 1 teasoon pepper
  • 2 tablespoon onion powder
  • 2 tablespoon garlic powder
  • 1 tablespoon flour
4.4/5 (44 Votes)

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Instructions: Preheat the oven to 400 degrees

  • 10-12 Brussels sprouts, trimmed and cut in half
  • 1/4 cup olive oil
  • 2-3 tablespoons balsamic vinegar
  • Celtic sea salt
  • Freshly ground black pepper
4.5/5 (41 Votes)

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Pigs in a Cornfield is a hearty soup can be cooked in the oven or over coals while camping

  • Sliced jarred jalapenos to taste
  • Family size bag of frozen corn, thawed
  • 1 pound pork steaks, trimmed and cut into serving sizes
  • 2 packages Kielbasa sausage, sliced
  • 1/2 pound ground mild sausage, uncooked and broken into small chunks
  • 1 large onion, diced
  • 4 large russet potatoes, diced
  • 1 can creamy poblano and queso soup or Fiesta Nacho Cheese Soup
  • 1 can cream of onion soup
  • 1 can garlic mushroom soup
  • 1 can cream of chicken soup
  • Black pepper
  • Tony C’s seasoning
  • Chipotle seasoning
4.3/5 (23 Votes)

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Who doesn't love mashed potatoes? They're better than ever when they're baked with onion, herbs, and a crisp toppin...

  • 2 tablespoons unsalted margarine, divided.
  • 1/2 small yellow onion, chopped (about 1/2-cup)
  • 1/2 cup nonfat sour cream
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon salt
  • 4 cups cooked mashed potatoes
  • 1/4 cup bread crumbs
4.5/5 (38 Votes)

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