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Vegetable recipes - 6281 recipes

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Savory bundles of pastry, potatoes and peas delight the tastebuds with coriander, garlic and ginger

  • 10 to 12 ounces potatoes
  • 1/2 teaspoon salt, divided
  • Water for cooking vegetables
  • 2 cups green peas
  • 3 tablespoons canola oil
  • 1 1/2 tablespoons coriander seeds
  • 5 cloves garlic
  • 1 green chili, finely chopped
  • 1 1/2 tablespoons fresh ginger, chopped
  • 2 pinches of black pepper, freshly ground
  • 1/2 teaspoon ground fennel
  • 3/4 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 4 tablespoons fresh coriander, chopped
  • 4 tablespoons water, divided
  • Salt, to taste
  • 6 phyllo sheets
  • 2 tablespoons water
  • 2 tablespoons all purpose flour
  • 5 cups canola oil for frying
4.6/5 (26 Votes)

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Preheat oven to 350 Drain asparagus and reserve 1/2 of the juice Cut asparagus spears into thirds Mix asparagus

  • 1 (20 ounce) can of whole asparagus spears, undrained
  • 1 (10 ounce) box of Cheez-It crackers, crushed
  • 1 (10 ounce) can of cream of mushroom or cream of celery soup
4.3/5 (31 Votes)

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In a large saucepan or dutch oven, melt the butter over medium heat

  • 6 tablespoons unsalted butter
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup flour
  • 2 cups half-and-half
  • 3 cups low-sodium chicken broth
  • 2 bay leaves
  • 1/4 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  • 4 cups broccoli florets (about 1 head)
  • 1 large carrot, diced
  • 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese
4.6/5 (22 Votes)

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Sweet potato and pecan pie topped with cinnamon cream is the perfect combination! This pie is always a hit during t

  • TOPPING:
  • 1 egg
  • 3 tablespoons dark corn syrup
  • 3 tablespoons light brown sugar, firmly packed
  • 1 tablespoon margarine or butter, melted
  • 1 teaspoon maple flavoring
  • 1 cup pecans, chopped
  • FILLING:
  • 1 pound sweet potatoes, baked, peeled and kept warm
  • 1/4 cup margarine or butter
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon orange zest, grated
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/8 teaspoon kosher salt
  • 2 eggs
  • 1 (9-inch) unbaked pastry shell
  • CINNAMON CREAM:
  • 1 cup heavy cream
  • 1/2 teaspoon cinnamon
  • 1/3 cup powdered sugar
4.5/5 (28 Votes)

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From "First for Women - Magazine"

  • 8 cups trimmed kale
  • 2 med. shallots, chopped (about 1/3 cup)
  • 2 cloves garlic, minced
  • 1/2 cup radishes, chopped
  • 2 tbsp pine nuts
  • 1 tsp lemon zest
  • 2 tsp fresh rosemary, chopped
4.2/5 (43 Votes)

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Some people sprinkle in a little steak rub into this dish, be careful of the salt

  • 2 pounds fresh green beans or 3 cans of regular green beans, drained
  • 2 pounds ham, diced into chunks
  • 4 potatoes, diced into medium chunks
  • 1 large onion, chopped
  • 2 cups chicken stock or 2 cups of water
  • salt and pepper, to taste
3.9/5 (276 Votes)

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Beat eggs, oil and vanilla

  • 3 eggs
  • 3/4 C. cooking oil
  • 1 Tbl. vanilla
  • 2 C. grated zucchini with skins
  • (for more moist, add 2+ C.)
  • 2 C. sugar
  • 3 C. flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 Tbl. cinnamon
  • 3/4 C. nuts
4.4/5 (45 Votes)

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Blanch the cauliflower in a pot of boiling salted water 5 minutes; drain

  • 1 head cauliflower, separated into florets
  • 1 tablespoon softened butter
  • 1 8-ounce container Wisconsin Mascarpone cheese
  • 1 1/2 cups heavy cream
  • 1/2 cup Wisconsin grated Parmesan cheese
  • 1/4 cup chopped fresh sage
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon salt
  • Freshly grated black pepper
4.3/5 (46 Votes)

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Adjust oven rack to lowest position and heat oven to 475 degrees

  • 1 1/2 pounds green beans, trimmed
  • 5 1/2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon sugar
  • Kosher salt and pepper
  • 2 garlic cloves, minced
  • 1 teaspoon grated orange zest plus 2 teaspoons juice
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons minced fresh chives
  • 2 ounces goat cheese, crumbled (1/2 cup)
  • 1/4 cup hazelnuts, toasted, skinned, and chopped
4.4/5 (10 Votes)

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The Kitchen Autumn Eats

  • Cinnamon-Sage Tomato Sauce:
  • Ingredients
  • 1 1/3 pounds 93 percent lean ground turkey breast
  • 1 cup canned 100 percent pumpkin puree
  • 1 1/2 tablespoons chopped fresh sage
  • 1 tablespoon brown sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1 egg, slightly beaten
  • Cinnamon-Sage Tomato Sauce, recipe follows
  • Spaghetti Squash Pasta, recipe follows, for serving
  • 3 cups reduced-sodium chicken or vegetable broth
  • One 24-ounce jar of your favorite tomato or marinara sauce
  • One 15-ounce can 100 percent pumpkin puree
  • 2 teaspoons dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cinnamon
  • 6 fresh sage leaves, minced
  • Salt and black pepper
  • Crushed red pepper, optional
  • Spaghetti Squash Pasta:
  • 1 large spaghetti squash
4.6/5 (7 Votes)

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Yummy fried rice made entry of vegetables

  • 1 head of cauliflower
  • 2 Tbsp. Coconut oil
  • 1 lg. Carrot cubed (I cut up about 15 baby carrots)
  • 2 cloves of garlic minced
  • 1 cup frozen broccoli (or peas or whatever you prefer)
  • 2 beaten eggs
  • 3 Tbsp. Low sodium soy sauce
  • 6 scallions minced
4.7/5 (7 Votes)

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Put the potatoes in a large saucepan and cover by an inch with cold water

  • 1 lb. russet potatoes (4 to 6 medium), peeled and cut into 1-1/2- to 2-inch chunks
  • Kosher salt
  • 2 -3 1/2 Tbs. unsalted butter, at room temperature, cut into 4 pieces
  • 1/3 cup buttermilk, at room temperature
  • 1/8 cup thinly sliced chives
  • Freshly ground black pepper
4.8/5 (6 Votes)

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