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Add your choice of fat - oil, butter, bacon drippings or a combination of them all work well - to a fairly good siz...

  • 1/2 About 1/2 cup of vegetable or canola oil, bacon fat, butter, or any combination
  • 2 pounds of russet potatoes (about 4 to 5), peeled and diced
  • 1/2 cup of finely chopped onion
  • Salt and pepper, to taste
4.4/5 (28 Votes)

By

Spray a 13 x 9-inch or 11 x 9-inch cake pan with non-stick oil and coat with granulated sugar

  • 3 ounces frozen corn
  • 1 tablespoon roughly chopped fresh rosemary leaves (no stems)
  • 1 cup heavy cream
  • 1 package corn muffin mix
  • 1/4 cup finely diced red pepper
  • 2 eggs
  • 1 tablespoon minced shallot or green onions
4.5/5 (27 Votes)

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Directions Prepare the bacon according to package instructions, then crumble into a small bowl and set aside

  • 4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes
  • 6 slices Already-Cooked Bacon, Diced
  • 4 Tablespoons Butter
  • 1/2 whole Onion, Chopped
  • 3 cloves Garlic, Minced
  • 1/3 cups All-purpose Flour
  • 6 cups Chicken Stock
  • 1/2 teaspoons Sea Salt (or To Taste)
  • 2 teaspoons Ground Pepper, Or To Taste
  • 1 cups Shredded Cheddar Cheese
  • 5 whole Scallions (Green Onions), Sliced
  • 2 cups plain Greek Yogurt or sour cream
4.5/5 (27 Votes)

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Air Fryer Garlic Baked Potatoe

  • 3 Idaho or Russet Baking Potatoes
  • 1-2 Tablespoons Olive Oil
  • 1 Tablespoon Salt
  • 1 Tablespoon Garlic
  • 1 Teaspoon Parsley
4.7/5 (13 Votes)

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A healthy and hearty chicken soup with kale, beans, onions, cabbage and zucchini

  • 3 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
  • 1 cup celery, sliced thin (about 2 stalks)
  • 2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)
  • 4 garlic cloves, peeled and finely minced
  • 64 ounces (8 cups) low-sodium chicken broth
  • 3 to 4 cups cooked chicken, shredded (use about 1 whole store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • Leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
  • 1 cup zucchini, diced small (from about 1 medium zucchini)
  • 1 tablespoon lemon juice, optional (brightens up the flavor)
4.6/5 (16 Votes)

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Thin spaghetti is topped with pan-grilled chicken tenders and a mouthwatering sun-dried tomato and fresh basil crea...

  • For the Sauce:
  • 1 1/2 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 1 small yellow onion, finely chopped (1/2 cup)
  • 2 cloves garlic, minced (1 tsp)
  • 1/3 cup sun-dried tomatoes, chopped then measured (the dried kind in a bag, NOT oil packed)
  • 2 tablespoons chopped fresh basil
  • 1 (14.5 oz) can reduced-sodium chicken broth
  • 1/2 cup heavy whipping cream (I added 1 extra Tbl.)
  • Freshly cracked black pepper, salt, and garlic salt, to taste
  • 6 - 8 ounces thin spaghetti, uncooked
4.7/5 (13 Votes)

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Penne pasta is taken to the next level with this Bagna Cauda sauce

  • 1 pound penne pasta, cooked in salted water, drained
  • 2 large broccoli florets, cut into small florets
  • 1 can anchovies, chopped
  • 3 cloves garlic, chopped
  • 1/2 cup olive oil
  • 1/2 cup butter
  • 3/4 cup fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon red pepper flakes
  • Parmesan cheese for topping, freshly shaved or grated
4.7/5 (13 Votes)

By

http://holisticallyengineered

  • 1 cup pumpkin puree
  • 6 large eggs
  • 1/2 cup coconut milk
  • 4 Tbsp grassfed butter, melted (or coconut oil)
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cup almond flour
  • 6 Tbsp coconut flour
  • 1/2 cup powder sweetener (or for Paleo: use honey, to taste)
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
4.7/5 (13 Votes)

By

Makes a nice casserole for 2

  • 1 large egg plant (2 pounds), sliced in 1/2 inch thick rounds
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 cup fat-free (skim) milk
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 1 cup homemade or best-quality store-bought marinara sauce
  • 1/2 cup grated part-skim mozzarella
  • 1/3 cup grated parmesan
4.7/5 (13 Votes)

By

Place potatoes, cut in half, in a pot with enough water to cover

  • 5 lbs. red potatoes
  • 1-3/4 c. light sour cream
  • 1-3/4 c. light mayonnaise
  • 3 T. Dijon mustard
  • 2 t. red wine vinegar
  • 6 hard-cooked eggs, chopped
  • 1/3 c. sweet relish
  • 1 celery stalk, diced
  • 5 green onions, chopped
  • 4 dashes hot sauce
  • 1 t. dried dill weed
  • 1 t. garlic powder
  • 1/4 t. onion powder
  • salt & pepper to taste
4.7/5 (13 Votes)

By

A very healthy chili using eggplant, zucchini and peppers with a lot of spice

  • 2 Tbsp Olive Oil
  • 1 eggplant peeled and chopped
  • 1 medium Zucchini chopped
  • 1/2 C Red Pepper, chopped
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced
  • 1 can chili style tomatoes
  • 1 can Black Beans rinsed
  • 1 tps chili powder
  • Salt/Pepper to taste
4.4/5 (15 Votes)

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• Step 1: Preheat oven to 350 degrees

  • 3 cups cubed butternut squash
  • 1/2 yellow onion, diced
  • 1 clove fresh garlic, diced
  • 1 shallot diced
  • 7 ounces (or 1/2 15 oz. container) low-fat ricotta cheese
  • 1 Tablespoon dried sage (or same amount of fresh, chopped)
  • 1 egg
  • 1 package of lasagna noodles (you’ll only use about 6)
  • 2 cups shredded mozzarella
  • 1/2 cup frozen spinach, thawed, liquid squeezed out
  • 1 Tablespoon olive oil
  • 1 Teaspoon coriander (don’t have it and don’t want to buy it? the dish will be just as delicious without it)
4.5/5 (19 Votes)

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Slow Cooker Butternut Squash Lasagna Fried Potatoes Southern