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    You are in: Home / Cookbooks / Vegetables and Side Dishes
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    1702 recipes in

    Vegetables and Side Dishes

    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.

    Recipe #87782

    I love mac and cheese, but sometimes the traditional cheddar versions have way more salt than I can handle. I love the texture of this one, too - there's no grainy feel to the sauce like you get with cheddar cheese. Recipe is by Angie McGowan of the blog Eclectic Recipes.

    Recipe #491146

    12 Reviews |  By Redsie

    From Cooking Light Board. Would use less olive oil...

    Recipe #267244

    Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on foodtv.com. Sometimes I leave out the dill/parsley.

    Recipe #65427

    This is typically called Champ, but this one has some added ingredients! Adapted from Cooking Light.

    Recipe #172377

    4 Reviews |  By Scoutie

    We LOVE this! It's a great recipe for hash browns that are crispy on both sides. You can peel the potatoes if you wish, I always leave the skin on. Sometimes I add some shredded sharp cheddar cheese and/or some minced garlic. A good non-stick pan works the best, I first coat the pan with cooking spray, then sometimes use the bacon grease or cooking oil instead of the butter. This is adapted from the Food Network.

    Recipe #383426

    Spicy Hash Browns - Homemade

    Recipe #519

    One of our special dishes...We have this at most special occasions...easy to make...and so tasty....don't leave out the potato chips...they make it special...

    Recipe #87481

    I love Alton Brown, and this recipe is why. Creamy and easy.

    Recipe #32306

    Wonderful. We serve these with grilled steak and baked potatoes.

    Recipe #28766

    I've been making these forever- wonderful with any meal!

    Recipe #227701

    If you are not on the WW program you might want to adjust amounts to taste, for Weight Watchers this dish is 8 servings/3 points each :)

    Recipe #206594

    This is the basic recipe for cooking quinoa. You can use it in place of rice, or you can use it as the basis of a salad or tabouleh. Quinoa is a light and wholesome grain that is gluten free. It is prepared quickly and easily with this basic method. This recipe makes 3 cups of cooked quinoa

    Recipe #235534

    A quick and oh so tasty use for broccoli. Yumm.

    Recipe #200623

    17 Reviews |  By Marie

    This is an awesome potato casserole!

    Recipe #65840

    Dressing, stuffing, whatever, this is just good. I modified the instructions slightly, but the recipe came form my Better Homes and Garden Cookbook that's absolutely ancient. See note at bottom on how to make a vegetarian version.

    Recipe #48181

    I created this Asian-inspired dish last night. It is permissible for phase one of the South Beach Diet and we LOVED it. I used frozen french beans from Trader Joe's, but fresh beans would be wonderful! Amounts are highly approximated; I didn't measure when making this, but this is pretty similar to what I did. (If using fresh beans, you'd probably want to blanch them in boiling water and then plunge in ice water, and *then* add to the pan.)

    Recipe #96820

    I just purchase a small bag of baby carrots and use the whole bag for this, or use regular peeled carrots cut into about 2-inch chunks. Try to use a good quality olive oil for this. After you have been making this for a while you will know just how much to adjust your salt and garlic, the amounts listed are about the amounts I use when I make this, but all ingredients can be adjusted to suit taste, if you are a garlic-lover use lots of garlic, after cooking the garlic flavor will mellow and will not as strong, so don't be intimated by 8 cloves! This can be made hours in advance and just rewarmed. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I make this very often, it is a simple side dish with lots of flavor, I roast all of my root veggies using the same method and ingredients, rutabagas, parsnips, beets, large chunky size carrots and even sweet potatoes or yams, just peel them and chop into 2-inch pieces (larger size for yams). This is a fantastic side dish, simple and delicious!

    Recipe #145287

    17 Reviews |  By Lan

    This recipe is credited to Fiorella's Jack Stack Barbecue in Kansas City, MO. Nothing like Kansas City barbecue, and this is a very popular side dish served at the "Stack."

    Recipe #69046

    This is greatly adapted from Ina Garten's recipe. Really, one of the best ways I've ever eaten this veggie. Make sure the broccoli is COMPLETELY dry before putting it in the oven or it won't roast right. The best way it to just buy it pre washed and cut in a bag. Enjoy!

    Recipe #474394

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