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

    Vegetables

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    6 Reviews |  By Terese

    This is a really beautiful pie and does have a great rustic look about it. Delicious served hot or cold.

    Recipe #37469

    My good friend Bev cooked this one day at a friends place. She had never been a spinach fan. Whole new way to look at the old "silver beet" which is a brother to the more insipid English spinach. Can be a breakfast dish with a few eggs, luncheon with a sprinkle of cheese, or side dish. Anything a little different is nice for a change :)

    Recipe #65581

    1 Reviews |  By Sussan

    This is a great vegetarian recipe from the Australian Women's Weekly Great Fast Recipes collection. As usual for Sussan recipes, it's quick, easy and yummy! Could be a bit light for people who prefer meat with their meals though - we accompanied it with crumbed chicken and loved it. For vegos, could go well with jacket potatoes topped with maybe a mushroom cream sauce, or just sour cream and snipped shallots or chives.

    Recipe #190435

    2 Reviews |  By Sussan

    An easy way to cook home fried potatoes for a crowd. And yummy too! Adapted from Food Essential - Vegetables, by Olwyn Woodier. You can substitute 2 tablespoons dried rosemary for the fresh rosemary leaves if you prefer.

    Recipe #192804

    A tasty potato dish for those occasions when you just don’t have much time and you are looking for a shortcut. The potatoes are not peeled, there is no onion or garlic to peel and chop, mince or crush and all the herbs are dried. Preparation involves little more than pre-heating the oven, getting your dried herbs out of the cupboard and cutting the potatoes into thin slices. Vary the herbs according to your preferences. This dish is best made just before serving. I was inspired to develop this recipe, the particular combination of herbs, from memories of a similar dish I ate many years ago in a restaurant in Hampstead Heath, in England, so it is, I suppose an English-Australian recipe. It was served with Onion, Apple and Sage Pie. In view of Bekah49036's comment in her review that her potatoes were too salty, do add salt to taste. People's tastes differ SO much! I've adjusted the two salts in the ingredients to now read "to taste". Thanks Bekah49036! :)

    Recipe #119124

    These twice baked potatoes are great to keep in the freezer for busy days or unexpected company! When baking potatoes are on special, I buy a 10-15 pound bag and make about 30-35 of these creamy, delicious potatoes for the freezer. A wonderful side dish with steaks, roasts, seafood, pork and meatloaf. For variety, sprinkle top of potatoes with real bacon pieces just before serving. To have a meatless lunch, I often heat one of these potatoes in the microwave or toaster oven.

    Recipe #57062

    1 Reviews |  By Moody

    One of my worst indulgences. Its fattening, and so good I can't help myself! This recipe can be fooled with, so add what you like and have fun. This is a recipe from my Dear Ol' Dad...

    Recipe #27315

    14 Reviews |  By BB502

    So good! The Tabasco adds just a little "BAM" to the potatoes! The crust makes a really good potato!

    Recipe #51493

    4 Reviews |  By kraez

    These mushrooms are delicious! They don't get "slimy" the way so many stuffed mushrooms do, plus the recipe is super-simple and highly adaptable.

    Recipe #94750

    I love the taste of the humble parsnip not just in soups. This pudding goes very well with stews and roast meat or chicken.

    Recipe #44688

    But it was her pet, and so she couldn't stand the thought of cooking it in a Shepherd's Pie. So she used vegetables instead. And the lamb was happy.

    Recipe #34766

    Irish in its origins. This is fast and tasty side dish.That kids and adults will both enjoy.

    Recipe #114105

    I came up with this recipe so that I could make carrots with roast. I cook my roast in the crock pot, but don't like to cook my veggies with it, as they soak up all of the juice and end up with a terrible flavor. So I kind of came up with my own recipe, and it works great. Now I use this recipe any time I want to have carrots as a side dish with dinner. It goes well with lots of meat dishes, and it's easy to make. If you don't want to mess with peeling and chopping carrots, use baby carrots. I use the same recipe with potatoes, but they don't need to cook as long. If you are making this with roast or any other meat that has made its own broth, you can use that instead of beef broth from the can. I always eyeball this recipe so the measurements are approximations.

    Recipe #113641

    All veggie spring rolls are a great side dish or appetizer. I like to dip them in sweet & sour sauce. DELICIOUS!

    Recipe #118045

    2 Reviews |  By Sussan

    This is adapted from a Jamie Oliver recipe in "Jamie's Kitchen". It's so easy to make and is delicious. Goes beautifully with chicken breast fillets stuffed with feta, olives and whatever else you like .....YUM! To fit in with 'Zaar's publishing requirements, I have put in specific quantities for the salt and pepper, whereas the original recipe doesn't, so please change them to suit your personal taste.

    Recipe #113428

    Raise the lowly cabbage to something extraordinary! This technique of sautéing brings out a wonderful sweetness you never knew existed in cabbage. You can add different spices to this recipe: curry, caraway seeds, or hot pepper sauce are just suggestions. But try it plain first! Adapted from The Low-Carb Cookbook by Fran McCullough

    Recipe #83524

    9 Reviews |  By Kasha

    A wonderful and very French summer tart, even though all of that French mustard sounds suspicious, it changes taste when it is cooked. It serves a lot of people as a snack, or as a first course

    Recipe #68464

    6 Reviews |  By Mirj

    My mother used to make this all the time when we were kids.

    Recipe #14751

    Yummy snack or appetizer!

    Recipe #14530

    2 Reviews |  By Sussan

    This is a lovely dish to serve with rich flavoured casseroles, like coq au vin or beef in red wine. It's a bit different from the usual vegies, but still good old fashioned comfort food! The recipe below makes enough to serve six as a side dish.

    Recipe #107846

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