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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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From Light & Tasty; original calls for half & half, but I'll try it with nonfat half & half or nonfat evaporated milk. Haven't tried yet; I probably won't until spring.

Recipe #185982

21 Reviews |  By Tebo

Easy, simple and quick. Some red pepper flakes could be added for some extra heat.

Recipe #13656

This is quick and easy to make, and we think the Dijon mustard goes really well with the brussels sprouts.

Recipe #192187

This is my own preference for Brussels sprouts. Try it. I think it's great.

Recipe #9228

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

I always order this dish when we go to Chinese restaurants, so I was so excited to find this recipe in the Jan. 2005 issue of Cooking Light! This is the recipe, with a few of my variations. If you're craving tons of spice, this isn't for you; however, its subtle, healthy flavor is something I quite enjoy. Cook time includes marinating time. (NUTRITION PER SERVING CALORIES 378(28% from fat); FAT 11.6g (sat 1.6g,mono 4.7g,poly 4.7g); PROTEIN 15.8g; CHOLESTEROL 0.0mg; CALCIUM 129mg; SODIUM 698mg; FIBER 9.3g; IRON 4.4mg; CARBOHYDRATE 55.9g)

Recipe #144709

58 Reviews |  By P4

I had no idea this dish even had a name until I grew up. We had it any time we had fried chicken, which was often. I love this dish - to me it is comfort food.

Recipe #49125

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

Recipe #85064

My favorite way to make carrots now; I got the recipe from my mom, who made them at Christmas last year. They have a delicious flavor and aren't overly sweet. If you can't find the petite carrots, use regular carrots cut into matchsticks or baby carrots cut lengthwise into halves or quarters.

Recipe #206120

I came up with this one because it's fast---no chopping cabbage. And it's colorful because of the carrots in the cole slaw mix. Cook time is for noodle boiling.

Recipe #116242

Low-fat and delicious!

Recipe #323057

2 Reviews |  By Ninna

Original recipe from Australian Women's Weekly but modified over the years. My daughter Kerri has asked me to post this here. I usually take the quicker option and do the covered cooking in the microwave, covering with cling wrap. I've never heated the cream first and these days I substitute with skim evaporated milk and light cheese.

Recipe #175419

A very simple and extremely tasty tart that I often make when leeks are in season. You can make your own pastry if you wish - I do when I have lots of time, but this works equally well with good quality ready-made flaky pastry, thus cutting down on time. Try to use small, thin leeks and try to get hold of little pink shallots - it just makes it so colourful when cut and served. This tart freezes beautifully; you just need about 3-4 hours to defrost it and then to reheat it, just pop it into the oven on a low heat for about 10 to 15 minutes. However, it is delicious served and eaten cold as well. Great picnic food or wonderful for a light & elegant luncheon dish. I also serve this at celebrations as part of a finger buffet - it can be baked in a square tin for events like that - making it easier to cut and portion. One point, this is what I would call a soft set tart - so when you take it out of the oven, do not be alarmed if it appears to be too soft; it will set as it cools, making it deliciously creamy and not at all rubbery! N.B. I have called this a bit of a French Tart, just a play on my Zaar name! But, it could be Welsh, using Welsh goat's cheese & Welsh leeks, or even English, you can obtain a wonderful array of English goat's cheeses now.

Recipe #216221

9 Reviews |  By helowy

Great side dish for the grill. The mustard taste is very understated. My dh and I don't like mustard, but we love this recipe. In response to Engrossed's review, she is right that you don't need all the oil--I always have oil left in the bowl after I transfer the potato mixture to the foil, and I've just always tossed it.

Recipe #185647

The delicious combination of flavors & the grilled pineapple really makes this come together. I have posted the original recipe, which is meatless, but have added chicken with great results (just be sure to marinade separately from veggies and discard chicken marinade). This is great for summer BBQs and camping! Prep time includes bare-minimum marinating time.

Recipe #180977

12 Reviews |  By lazyme

A very simple but good side dish from Bon Appetit. We like our potatoes a little crisper, so I usually up the oven temperature to 425 degrees. ZWT West region for Idaho potatoes.

Recipe #189261

From TOH--instead of honey (which tastes good with carrots but is too sweet, IMHO), this recipe uses honey-mustard. I haven't made it yet, but I plan to try it soon.

Recipe #185674

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

This vegetable specialty takes its name from the glazed earthenware dish in which it is traditionally baked. Lovely presentation and great taste! This recipe came from Country Living magazine.

Recipe #110011

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