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Three easy ingredients, including Green Giant™ veggies

  • 1 (24 ounce) bag Green Giant™ frozen broccoli & three cheese sauce
  • 1 (9 ounce) can Progresso™ Vegetable Classics creamy mushroom soup
  • 3/4 cup French-fried onions
  • Salt and pepper, to taste
4.5/5 (44 Votes)

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Get delicious, tender, lightly browned, fresh-tasting beans in just one pan

  • 1 tablespoon unsalted butter, softened
  • 3 medium garlic cloves, minced or pressed through garlic press, about 1 tablespoon
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon olive oil
  • 1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
  • Salt and ground black pepper
  • 1/4 cup water
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
4.6/5 (36 Votes)

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Show: The Pioneer WomanEpisode: Beat the Clock Recipe categories: Vegetables, Potato, more

  • 12 small yellow potatoes
  • Kosher salt
  • 3 tablespoons olive oil
  • Fresh ground black pepper
4.6/5 (33 Votes)

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Pre heat the oil in a deep-fryer to 375 degrees F

  • 1 large onion, cut into 1/4-inch slices
  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 3/4 cup dry bread crumbs
  • seasoned salt to taste
  • 1 quart oil for frying, or as needed
4.7/5 (29 Votes)

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TWICE-BAKED MASHED POTATOES Add ingredients to cooked and mashed potatoes

  • 8 mediums potatoes cooked and mashed
  • 8 ounces cream cheese
  • 8 ounces sour cream
  • 1/4 pound butter
  • Garlic salt or salt and pepper
  • 1/2 cup grated cheddar cheese for top
4.5/5 (30 Votes)

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This was the ideal meal in the 60's! It's delicious, cheap to make, and makes enough to feed a hungry family

  • 1 (8-ounce) package elbow macaroni
  • 1 (14.5-ounce) can Hunt's petite-diced tomatoes, undrained
  • 1 (14.5-ounce) can Hunt's whole tomatoes, undrained (broken up slightly with a spoon, if desired)
  • 2 tablespoons margarine
  • Salt and black pepper, to taste
  • Dash creole seasoning (like Tony Chachere's), optional
  • Dash garlic salt, optional
4.1/5 (170 Votes)

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Trying to get the family to eat vegetables? These Broccoli cheddar bites are fun to make and the family will enjoy ...

  • 3 eggs
  • 6 ounces shredded colby cheese
  • 6 ounces shredded monterey jack cheese
  • 1 16 ounce box of frozen chopped broccoli, thawed,drained,and dried
  • 2 1/2 ounces hormel real bacon bits
  • 1/2 ounce diced yellow onions
  • 1 ounce all-purpose flour
  • Italian breadcrumbs, as needed
  • Honey-Mustard Dipping Sauce
  • 3/4 cup sour cream
  • 1/3 cup Hellman mayonnaise
  • 1/3 cup Dijon mustard
  • 1/3 cup honey
  • 1 tablespoon lemon juice, plus
  • 1 teaspoon lemon juice
4.3/5 (55 Votes)

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When it comes to large dinner parties and holiday buffets, we appreciate no-knead recipes more than ever

  • Notes:
  • 3/4 cup (6 ounces) warm water
  • 1 scant tablespoon (1 package) active-dry yeast
  • 1 cup (9 ounces) mashed sweet potatoes (see note below)
  • 1 cup (8.5 ounces) milk - whole or 2% preferably
  • 1/4 cup (2 ounces) unsalted butter - melted
  • 2 Tablespoons brown sugar
  • 2 teaspoons kosher salt
  • 4 cups (20 ounces) all-purpose flour
  • To make the mashed sweet potatoes, roast a medium-sized (roughly 9 ounce) sweet potato in a 400° oven until completely soft. Strip off the skin and mash.
  • For extra richness, brush the tops with melted butter or egg yolk before baking. So good!
  • These rolls can also be frozen if you're making them ahead of time. Allow the baked rolls to cool completely, wrap them in aluminum foil, and freeze them. To re-heat, let them thaw on the counter and then warm them in a 300° oven for 15 minutes
4.3/5 (56 Votes)

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Place the sliced tomatoes in a single layer on paper towels

  • Crust
  • 2 cups almond meal/flour (I use this brand)
  • 3 cloves of garlic, minced
  • 2 Tablespoons fresh basil, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/3 cup olive oil
  • 1 Tablespoon + 1 teaspoon water
  • Cashew Herb Filling
  • 1 cup raw cashews (soaked in warm water for 30 minutes)
  • 2 cloves of garlic, minced
  • 3 Tablespoons fresh lemon juice
  • 1/4 cup fresh basil, diced
  • 2 Tablespoons fresh parsley, diced
  • 1/4 cup water + additional to thin if necessary
  • 1/2 teaspoon salt
  • Tomatoes
  • 2 medium sized heirloom tomatoes, sliced into 1/4 inch thick slices
  • 1/2 cup cherry tomatoes, sliced in half
  • Olive oil for drizzling
  • salt + pepper
  • fresh basil, roughly chopped
3.8/5 (4 Votes)

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Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering

  • Serves 4 to 6
  • 2 tablespoons olive oil, divided
  • 1 pound uncooked spicy Italian sausage, casings removed
  • 2 large fennel bulbs, trimmed, cored, and thinly sliced (reserve 1/4 cup chopped fronds for serving)
  • 1 pound dry orecchiette pasta
  • Kosher salt
  • Freshly ground black pepper
  • Freshly grated Parmesan cheese, for serving
5/5 (1 Votes)

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Grate zucchini and place in a colander

  • Dipping sauce:
  • 4 green zucchini
  • 1 teaspoon (5ml) kosher salt
  • 1 egg
  • 1 egg yolk
  • 1/2 cup (125ml) feta cheese, crumbled
  • 1 cup (250ml) arugula, roughly chopped
  • 2 tablespoons (30ml) fresh dill, roughly chopped
  • 1/2 cup (125ml) green onion, thinly sliced
  • 1/2 cup (125ml) cooked corn kernels
  • 1/2 cup (125ml) all-purpose flour
  • 1 teaspoon (5ml) baking powder
  • Salt and pepper
  • 1/2 cup (125ml) vegetable oil for frying
  • 1 cup (250ml) sour cream
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons (30ml) thin sliced scallion
  • Zest and juice of 1 lemon
  • 1 tablespoon (15ml) fresh dill, chopped
  • 2 teaspoons (10ml) Sirach hot sauce
5/5 (1 Votes)

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This savory jam is perfect with rustic bread and fresh creamy butter

  • 7 pounds tomatoes, cored and chopped
  • 2 shallots, minced
  • 1 cups granulated sugar
  • 1 teaspoons salt
  • 1/4 cup apple cider vinegar
  • 1 lemons, juiced
  • 6 (4 inch) sprigs fresh rosemary
3.8/5 (6 Votes)

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Tomato Rosemary Jam Broccoli Cheese Casserole