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    You are in: Home / Cookbooks / Some Like It Hot (Vegetables)
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    62 recipes in

    Some Like It Hot (Vegetables)

    A variety of hot dishes that feature vegetables as the main ingredients. Includes both main and side dishes.
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    1 Reviews |  By JT'sMom

    Simple, fresh, and bright. Serve warm or cold. Recipe by Melissa d'Arabian, winner of "The Next Food Network Star" 2009. Her show is called "Ten Dollar Dinners with Melissa d'Arabian". This recipe is from "Savory Savings" episode. This would be wonderful dish for a picnic. COOKS NOTE: I had more asparagus then the recipe called for so I doubled the Vinaigrette but used only about 3/4 of it. Since you have the whole lemon anyway, you might as well double it. I did not want to saturate the asparagus but felt it needed more. I also used some of the lemon zest as a garnish and served it chilled. It was wonderful...

    Recipe #385055

    A delicious poolside snack - or a great accompaniment for a barbecue. These tangy onion rings are delicious served with the spicy lime dip. I have also used low-fat mayonnaise, in an attempt to lighten the calories!

    Recipe #233179

    A flavoursome and visually stunning recipe which will serve you equally well as an appetiser, as a light lunch or as part of a nearly vegetarian meal from Australian chef Iain Hewitson. This is a recipe which allows the key ingredients to be the stars: make sure you use the best quality ingredients you can find.

    Recipe #135885

    Recipe #366148

    This is a healthier version than most refried bean recipes. You can make this vegetarian by using all water.And the best part of all it cooks in the crockpot! This is adapted from allrecipes.com

    Recipe #234919

    Not sure where I got this recipe but am putting here for safe keeping. We have not made this yet. Times are approximate

    Recipe #338609

    This is an easy "side dish" goes well with most meats especially mustard Pork Chops

    Recipe #75016

    5 Reviews |  By MamaJ

    I found this recipe in Cuisine at Home. This wonderful side dish is just a bit different from anything else I have tried. It combines roasted vegetables with a horseradish vinaigrette served atop salad greens. It is terrific for weekday meals or special company dinners. Enjoy!

    Recipe #227684

    Low-fat and delicious!

    Recipe #323057

    Never eat boring boiled sprouts again. Brussel sprouts were grown to be roasted with olive oil, Kosher salt, and freshly cracked pepper. Or you can even live a little and add Andouille sausage, or garlic or chestnuts. This is a great side dish to almost any entree. Enjoy y'all!

    Recipe #336341

    Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.

    Recipe #85629

    This is a delicious side - sweet, but not over the top. I could easily eat this as my main course (or dessert, for that matter).

    Recipe #80593

    A common nimono, or simmered dish, served in Japan. From sushiandtofu.com.

    Recipe #270610

    Stewed eggplant doesn't sound exciting to you? Think that eggplant is only for vegetarians? Or just plain have no idea what to do with eggplant other than eggplant pamesean? Well, this delightful and simple Japanese eggplant dish will change your mind--and your palate-about eggplant. No one I have ever served this to has ever said anything but, "Delicious" or "Amazing" or "How on earth did you make this? I love it!" Asian eggplants are more tender and delicately falvored than the standard variety--but you can use either kind with excellent results. Katsuo-bushi--dried bonito flakes--are a common condiment in Japanese cooking. They come in packages of five packets. Next time you are at an Asian grocers, pick up a package. You can use katsuo-bushi in miso soup, and, together with grater gingerroot and soy sauce, as a lovely topping for cold tofu (this is way yummier than it sounds).

    Recipe #161881

    A recipe passed on by Australian chef Simon Bryant which he obtained on a trip to Japan.

    Recipe #231090

    From Nora Pouillon, this salad pairs beautifully with grilled shrimp, seared tuna or other fish or seafood.

    Recipe #170189

    I got this from a flyer from Trader Joe's. It's really yummy! It goes especially well with chicken, we think. I recommend using a sheep's milk or goat's milk feta for this--the taste and texture suit it so much better!

    Recipe #265152

    This is a fairly quick and simple version of garlic mashed potatoes. It goes well with just about any kind of meat or poultry, as well as many other meals. If you want to make this vegan or fleishig, reserve some of the cooking liquid to use in place of milk, and replace the butter with margarine.

    Recipe #265281

    There can be nothing more comforting then a pile of golden, crispy, crunchy roast potatoes! Roasties, as we call them in Great Britain, are traditionally served with Sunday Lunch - but, DON'T wait until Sunday to serve them, they are great with just about everything! I remember going to our local pub in North Yorkshire, and if the visiting darts team was playing, half way through the evening the landlady would come around with trays upon trays of crunchy, piping hot roasties - sprinkled with salt--unbelievably sublime! The secret to making perfect roast potatoes is simple; par-boil them first and give them a really good shake in the pan before placing them into SIZZLING HOT fat and turning them over. Serve them piping hot and crisp from the oven with lashings of gravy and sea salt, and they are a meal in themselves. Ingredient quantities are not by weight, but by potatoes per head - and a VERY generous amount as well! Please adjust the quantities to your suit own requirements.

    Recipe #264234

    Au Gratin Potatoes are tradition in my family at Easter served with ham. These are my family favorite!

    Recipe #85064

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