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    You are in: Home / Cookbooks / Vegetables
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    89 recipes in

    Vegetables

    Vegetables is something I have to force myself to eat, so needless to say, I'm always looking for ways to dress them up a little. I have a 1/2-acre garden plot which, to my DH and MIL's chagrin, I barely use. I do plant a small garden every year, but I'm not a green thumb at all, so we pretty much just eat fresh during our short growing season and then that's the end of the fresh vegatables. Whatever vegetables don't do well in the freezer, just kind of go to waste. (I know, all you die-hard gardeners are cringing right now!!) I hope to someday be better at that kind of thing. At least I'm attempting it!
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    My mom always makes this at Thanksgiving. It is delicious! Great alternative to regular corn.

    Recipe #14480

    Chili lime butter adds a delicious finishing touch to grilled corn on the cob. Perfect to accompany any barbecue gathering, large or small. The butter can be flavored one day ahead and then brought to room temperature before serving.

    Recipe #169813

    Yum,these are so good! They can be appetizers, a side dish, or just a snack.

    Recipe #24583

    This is on my 'to try' list this summer because we have 3 VERY prolific zucchini plants this year!

    Recipe #244667

    This quick side dish has an Asian flair, and is also good with sliced mushrooms thrown in! For the teriyaki sauce, I like to use the honey & pineapple variety.

    Recipe #234094

    We've been using this recipe for years over sirloin steak. Found this recipe about 20 years ago in one of those paperback grocery store check-out lines recipe books - best $1.50 I've ever spent (I told you it's was about 20 years ago!) Very good - you'll love the way it jazzes up steak.

    Recipe #91263

    A way to use up leftover cooked vegetables--you can use one vegetable or a mixture. The marinade has three of my favorite flavors: thyme, garlic and hot pepper sauce. I like to use a hot pepper sauce that is reasonably hot, but not so hot that the pepper taste gets lost in the sheer hotness of it. Since I don't use a lot of salt myself, I make sure to serve with salt and pepper so others can adjust these seasonings to their taste. Preparation time does not include marinating time. I like them best made a day ahead and marinated overnight, but you could probably get away with a much shorter time than that.

    Recipe #144417

    Great way to serve cauliflower. Cauliflower in a white cream sauce with melted cheese on top.

    Recipe #207186

    This is from my neighbour and good friend, Ronnie, who is mother to five great kids. They all love this concoction and so do we. It serves 6-7 unless it is put in front of our former French exchange student, Emma. In that case, it serves one.

    Recipe #205192

    This is a home-made and not a "can" version. Make it on a cold day, when you can spend some time in the kitchen. Guaranteed to please!

    Recipe #17250

    This recipe comes from memories of my husband of his mothers "chili beans" Of course I changed it a bit and the title cause we all Know there are no beans in "chili"

    Recipe #85199

    3 Reviews |  By ClareVH

    This is a colorful side dish, with a surprising amount of flavor. The recipe makes four side dish servings, but honestly, I could eat the whole thing by myself :).

    Recipe #112933

    I ususally put a comment by the recipes I try and by this one, the comment is "Delicious!" Quick 'n Easy too!

    Recipe #42333

    3 Reviews |  By mini_1

    This is a great side dish. I usually make this size batch for my small family of 2, yet my 14 year old always manages to finish the entire batch before I have a chance to save the leftovers.

    Recipe #181121

    The only other recipes I found for creamed corn using cream cheese required a crockpot. This one is done on the stovetop and can be ready in 10 minutes. (stir in a dash or two of hot sauce for an extra kick)

    Recipe #195422

    These are a family-favorite they fry up light and so fluffy, a must drizzled pancake or maple syrup on top, servings is only estimated it will depend on how much the batter you drop from the spoon --- these can also be made in a deep-fryer with oil heated to 365°F :)

    Recipe #194819

    Another tasty, simple Campbell's Soup recipe. The first time I made this, I cooked the broccoli first and that was definitely a mistake. Though the taste was good, the casserole was just mush. The French fried onions add a nice dimension and texture.

    Recipe #192511

    This is another one from TOH magazine and the only broccoli casserole here that uses swiss cheese.

    Recipe #192512

    This recipe is pictured on the front of my Company's Coming Vegetables cookbook and it's something I've always wanted to try, but never gotten around to yet. It looks absolutely fabulous -- a 3-in-1 with layers of broccoli, red studded rice, and carrots topped with a rich creamy sauce. Looks very elegant on a platter surrounded by more cooked broccoli florets, carrot chunks, and pearl onions.

    Recipe #191567

    This is very similar to the other recipe posted by this name, but adds a few seasonings. (If using frozen cauliflower, do not boil first. Also, omit milk or it will be too runny.)

    Recipe #191569

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