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

    Vegetables

    I'm so glad I like veggies. They make being a self-righteous boob so much easier.
    « Previous 1 2 3 4 . . . 17 18 19 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.

    Recipe #99476

    2 Reviews |  By 2Bleu

    These are cute little Parmesan cheese cups in your choice of Tiropita or Spanakopita (with spinach) fashion. You can make both varieties for more selection at the table to go wonderfully as an appetizer or with your best pasta or antipasta dish.

    Recipe #269166

    Sunset, OCTOBER 2008

    Recipe #378489

    As the name suggests, karela are bitter but are known to have therapeutic value, especially for those suffering from diabetes. When tomatoes and other vegetables are mixed with it, the bitterness is reduced. Traditionally people first scrape karela and remove the hard skin. Then they rub salt in them and let them rest for about 1 hour. Then they squeeze out bitter water before using. Karela can be used with any meal or in a sandwich or pita bread. You may prepare them in advance, and refrigerate or freeze them. Or you may freeze uncooked karela. Buy them fresh, when in season, and rinse, trim, and cut them before freezing.

    Recipe #55817

    These are uber kid-friendly. It's a great way to get extra vitamins (especially B-12 from the nutritional yeast) and protein (cashews, nutritional yeast) into tots. They taste like Doritos. Yum, yum, yum!

    Recipe #461619

    I first had this made for me by a fellow named Eddie while on vacation in Florida. I've never had anything like it! The shoepeg corn is not too sweet and doesn't get mushy at all, and the serrano chiles give it a little heat. Great warm or room temperature, so great for picnics and potlucks. Gets recipe requests every time!

    Recipe #244291

    I had some bell peppers I had to use and came up with this recipe tonight. They turned out great!

    Recipe #318400

    This is a versatile dish that can be prepared as stuffed peppers, as stated below. I'm the sort that doesn't finish much of the pepper shell, so to make it easier to eat, I like to dice the peppers and prepare this as a casserole.

    Recipe #277532

    I got this recipe from a friend. If you like kahlua, you'll love these carrots. Not only are they yummy, they look pretty.

    Recipe #106214

    4 Reviews |  By Rita~

    Simply rich and creamy! Best of all easy and delicious. Creating the ultimate caramelized and creamed onions in one dish. Using 6 RSC ingredients adding only 1 tablespoon of butter to caramelize them, then to help keep the fat down, the moisture from the onions is released and reduced they continue to cook in the broth adding it's flavor. Kaluha is the SECRET ingredient that will have your guests asking what is that? They will never guess! Serve these savory onions as a side, pile them high on a sandwich, steak, burger, or mashed potatoes, top a pizza, on slices of fresh French bread garnished with fresh herbs for an appetizer. Now don't they sound YUMMY?

    Recipe #243288

    4 Reviews |  By blucoat

    This tangy-sweet cauliflower recipe is adapted from one I found on chow.com. Prep time does not include marinating time (20 min.).

    Recipe #287482

    Australian cookbook author Charmaine Solomon created this mixed vegetable side dish that has a range of nuanced flavors. Perfect side dish for any meal that needs a good pick me up or can be eaten with pita as nice lunch!

    Recipe #134817

    This recipe comes from the chef at Klay Oven, a fine Indian restaurant in Chicago. I'm kind of a chicken when it comes to Indian recipes but I can easily do this one!

    Recipe #92258

    This is something that I came up with to take to a cookout today. Grilled salmon and steak were served, and this went very well with it and was well-liked. This has a very delicate and subtle flavor (it was described by one person as "light and refreshing," which is where the name comes from). I wanted something with an Asian feel but I didn't want to make an Oriental coleslaw - I love those, but I just wasn't in the mood for anything that sweet or vinegar-y. The bulk of the flavor comes from the sesame oil and toasted sesame seeds, so I don't think those two ingredients should be substituted. This salad can be served at any temperature, but I do strongly recommend refrigerating overnight since it takes time for the flavor to fully develop. I liked the light taste and "dryness" of the dressing, but feel free to make up more dressing if your tastes are different than mine. This would also be good with rice in place of the orzo. This filled up a 2.5 quart serving bowl. Cook time is refrigerator time.

    Recipe #92422

    2 Reviews |  By Bergy

    The combination of these veggies seem to compliment each other, the almonds & wheat germ give a nutty flavor.

    Recipe #38452

    1 Reviews |  By Chele D

    Banchan are veggie sides served with Korean food. Seasoned Mung Beans, Kimchi, and Diakon Radish & Carrot salad are just a few. Serve this with my Korean Beef Bulgogi

    Recipe #382068

    Thanks to Ken, I'll never have to boil corn on the cob nor fight its silk again, because doing it this way results in fast, silk-free cobs. Yay! Microwave two ears for 8 minutes; one ear for 4 minutes. The garlicky, cheesy butter is pretty nomlicious, too.

    Recipe #483576

    A simple little nothing recipe, that results in big flavor. I use white onion with red potatoes, or red onion with white potatoes.

    Recipe #119468

    2 Reviews |  By Rita~

    Every summer I like to dry tomatoes in the oven. Recipe #57884 is a base of this recipes . Oven dried tomatoes with 1 bulb thinly sliced garlic, rosemary and basil is to die for!!!! You'll have garlicky, plump, juicy tomatoes with a hint of walnuts from the oil.

    Recipe #386675

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