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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 JoAnn

    Our family loves Brussels sprouts and are always looking for new ways to serve them. I found this on a website and made some adjustments and it has become a favorite.

    Recipe #16510

    Sooo easy and sooo tasty! My teenage son's favorite. There's never any left over. Don't leave out the thyme, it makes the dish.

    Recipe #137611

    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

    I wanted a little variety in the visual look in my meal. I also love waffle fries because they look cool, so I came up with this. They also work well because they hold the seasonings better than a typical "stick" fry.

    Recipe #162935

    This is a nice difference from baked potatoes and makes a very good tasty side dish. Taken from the drawer of my mother in laws recipe box.

    Recipe #136062

    57 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

    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

    7 Reviews |  By GaylaJ

    Roasting brings the best out of many vegetables, and Brussels sprouts are no exception. The browned butter and hazelnuts are wonderful with the roasted sprouts in this recipe, adapted from Eating Well (October/November 2006).

    Recipe #193514

    Recipe #178882

    The Art of Cookery website is where this recipe was found. Along with the recipe this tip was included: This dish is really rather filling in itself. Never serve it after an onion soup, for example, or with a substantial main course such as peppery stew or T-bone steak. In the winter-time you could even serve it as a first course. Another great recipe that will be included in the Zaar World Tour 2005.

    Recipe #135341

    Great way to use up all the summer zucchini. Posted for Zaar World Tour. Source is a Moosewood cookbook.

    Recipe #135378

    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

    Can be served hot as a side, or cold as a salad. From Light & Tasty magazine. I haven't tried it yet, but it sounds good.

    Recipe #185661

    I adopted this recipe when another chef left the site. The text from my original review stated, "I just made this for my lunch. Yum! I had a smaller portion of broccoli, and therefore downsized the recipe. The flavors are awesome together. I used all fresh ingredients (no bottled lemon juice here!). Since I was cooking only for myself, I prepared the lemon garlic butter in a small saute pan and then tossed the broccoli in that pan to coat it. (No need to dirty a serving dish for just me!) I can't wait to prepare this for others. The lemon garlic butter lends this to be a great side for fish...I am thinking grilled salmon would be great." I have since prepared this as a side dish for a multitude of meals. I love the broccoli, lemon, garlic combo.

    Recipe #69240

    This is an easy way to get kids to love their spinach. Nice side dish. I prefer to use fresh spinach but make sure it is tightly pressed when you measure it

    Recipe #37658

    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

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

    Recipe #192187

    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 use half cremini and half portabello mushrooms when I make this. This has a lot of flavor; try it with steak if you're an omnivore or over a baked potato if you're vegetarian.

    Recipe #189862

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