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    You are in: Home / Cookbooks / Veggies
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    226 recipes in

    Veggies

    Summer Squash Saute by greyghost Photo by Bayhill
    « Previous 1 2 3 4 . . . 10 11 12 Next »
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    These are nice and convenient to make when roasting a chicken or pot roast in the oven. I usually make it with baby carrots but sliced carrots may also be used instead of strips. Seasoning is very simple, which I'll often change depending on the meal.

    Recipe #111988

    33 Reviews |  By Fauve

    Don't be surprised if even your kids like this grilled treat. It's easy to cook this alongside steaks or burgers on the grill, as long as you start the cabbage wedges first.

    Recipe #41419

    I found this recipe in the December 2012 issue of Cooking Light magazine. It is a simple way to dress up broccoli.

    Recipe #500133

    31 Reviews |  By Bev

    I came up with this recipe after having done a search on Zaar and came up empty handed. It is a simple recipe and turned out exactly as I had hoped. I hope it will work for you as well as it did for me!

    Recipe #87047

    This is a very easy way to make the most delicious, tender veggies! The baby carrots, onions and butter make everything taste almost sweet! Very good!

    Recipe #146709

    Great for kids and not only!

    Recipe #413832

    i haven't tried this yet. saving for safekeeping. i don't usually like cauliflower but this seems different enough to be tasty. i'm told this works fine with gluten-free flour and/or soy milk if desired. a cup of hot sauce seems like an awful lot to me. i'll probably start with less. i'd also like to incorporate jack cheese into this somehow but haven't figured it out yet. i'll adjust after i've tried it. i see no reason you couldn't do this with bbq sauce or whatever instead

    Recipe #482138

    We had a bumper crop of garlic this year and I drove myself nuts trying to find the best way to preserve the flavor all year! I tried roasting it but that didn't work for all recipes. I worried about spoilage and botulism when stored in oil. I read that storing in vinegar gives an acidic flavor to some recipes! Ugh! I came across this method an an agriculture site! Not only was this easy from start to finish it was convenient too! The only real work involved is peeling the garlic but that went fast while watching a show of tv or maybe even visiting with a friend- who can share the job! The system requires an amount of garlic so I used 1 head but use as much garlic as you like. Of course, there is no substitute for the flavor and texture of fresh, raw garlic! I found that this method preserves the flavor best imho. Enjoy!

    Recipe #486771

    Once upon a time, my husband told me that he didn't like cooked cabbage. "Ah ha," I thought, "a challenge!" So I made a dish based on my "Simmered Leeks" recipe that works so well, and -- let's just put it this way: he changed his mind. He loves it when I make simmered cabbage! A very simple and tasty way to use this much-maligned veggie.

    Recipe #100417

    6 Reviews |  By Elmotoo

    TESTED RECIPES FROM THE GRAUBUNDEN, by the Chur chapter of the Swiss Women's Institutes. submitted for ZWT7. a lovely vegetarian dish.

    Recipe #457965

    2 Reviews |  By blucoat

    This easy and delicious recipe is from EatingWell Magazine. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor. You can easily halve the recipe or change up the herbs to suit your taste and mood. TIP: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.

    Recipe #442276

    Ohhh this is good with grilled steak and baked potatoes.

    Recipe #64050

    I got this recipe from Cooking Light. I loved it! Even my mother, who is not a big fan of cooked carrots, thought they were really good. A perfect side dish!

    Recipe #478630

    25 Reviews |  By PaulaG

    This recipe is an adaption of a recipe found in Williams-Sonoma Essentials of Healthful Cooking. The roasting blends the flavors and produces a delightful side dish.

    Recipe #107740

    8 Reviews |  By Elmotoo

    A simple, yummy recipe for the Zaar World Tour. Cauliflower is usually parboiled in order to reduce the smell which many find too strong. If however, the odor doesn't bother you, simply fry the florets in the oil and garlic without parboiling. Cover the pan and cook over a medium heat, gradually adding a few drops of warm water, if necessary.

    Recipe #134682

    This is a great side dish to just about any meat. It taste like a stuffed artichoke. I have made this for years, always get request to make it again.

    Recipe #471401

    11 Reviews |  By ~Nimz~

    This is one of my adopted recipes. Made these last week and all I can say is EXCELLENT. Easy to make and is just busting with flavor. I highly recommend making the bread crumbs as written. They are wonderful. My cooking time was a little different, but we like our beans a little more done than most. Thanks to the Original Author of this great recipe.

    Recipe #144463

    The chefs at Gourmet Alley in Gilroy California, famous for their garlic festival every year have shared some of their best recipes, via Country Living magazine(July 1987). I have tweaked this just slightly. Enjoy!

    Recipe #459143

    17 Reviews |  By 2Bleu

    This has 'Buddha like' all over it.

    Recipe #266039

    This was in today's Richmond Times Dispatch in the food section. I really want to make this one so I'm posting it so that I can put the paper into the recycle bin.

    Recipe #468332

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