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    You are in: Home / Cookbooks / Vegetables/Sides
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    300 recipes in

    Vegetables/Sides

    « Previous 1 2 3 4 . . . 13 14 15 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    This is an easy way to make delicious Carnitas (Mexican style shredded pork) in a crock pot. Serve with flour or corn tortillas, taco chips, refried beans, salsa, shredded cheese, etc.

    Recipe #326866

    Sounds weird, tastes great. This is actually a combination of two Company's Coming Barbeque recipes -- "Peas With Bacon" and "Peas and Mushrooms." Now why on earth shouldn't it be "Peas, Mushrooms, and Bacon?!" This is actually a tin-foil packet dish for the grill, but my husband came home from work not feeling well, so since he's the barbeque-er, I had to improvise and use my cast iron skillet instead. Works either way!

    Recipe #178247

    There is so much butter in these to keep at least 10 huskies warm while sleeping in the snow. That must be the reason for the name! I made this for my easter dinner, I've had the recipe wedged in my recipe file since 1986! It was from a Seattle Times food writer, John Owens. He always had great recipes. After dinner this evening I was saying how much butter I could cut out of this recipe and my children enclosed me in their arms and said, "Mom, DO NOT change this recipe!!" So, okay, it's a heart attack waiting to happen, but heck, this is something I would serve once a year just to see these people make yummy arm gestures. You can change it if you want...but don't and just wallow in this amount of butter! My goodness! If not cooking for a crowd, halve this recipe and cook 30 minutes.

    Recipe #164642

    Middle Eastern from recipegoldmine

    Recipe #423494

    A version of the most popular side at Zea Rotisserie and Grill. The prep times includes corn roasting. Update 6-19-11: I prefer the use of 1/2 chicken stock and 1/2 water for cooking the grits. The usual amount reqired for 1 cup of grits is 3 cups of liquid. So that would be 1 1/2 cups stock plus 1 1/2 cups water.

    Recipe #428315

    This is a very intriguing dish. The flavours blend so well it is hard to identify any one of the componants; instead it seems like some new, mysterious veggie.

    Recipe #109372

    This is a great, easy recipe! It comes from Everyday Food. I packed it for my lunch and I'm really impressed by the flavor. Great for a side dish or light meal.

    Recipe #306507

    My family loves this. It started out in Peg Bracken's "I Hate To Cook Book", but I didn't have any fresh onions one day, and I had everything else. It's easy and fast. Double or treble to serve however many you need to feed. It's always a success at holiday dinners. Leftovers reheat nicely if there's any left.

    Recipe #50984

    364 Reviews |  By Rita~

    I find it totally amazing, that children and men ALL LOVE THIS RECIPE! As for the Female of our species we just love this for the flavor and the health benefits it brings our families. Roasted brings out a wonderful sweetness in this dish. The Garlic is roasted to a tan color is creamy good. You can just pop them in your mouth. Or you can spread them on your florets or fresh bread. Just be sure to scoop up some of the rosemary, olive oil and black pepper that may have escaped to the bottom of the dish. For Halloween check out Recipe #396674 version of my recipe.

    Recipe #106251

    61 Reviews |  By Merlot

    This is a complimentary dish served by a local upscale restaurant. They serve it before you receive your salad along with a dish of fresh vegtable sticks and olives. I can make a meal on just on the veggies and this bean salad. (Prep time does not include the overnight chilling).

    Recipe #31300

    Baked cauliflower in a creamy cheese sauce that doesn't use cream-of-X soup. Note: I have made this with skim milk and lowfat cheese and it works, but you have to cook the sauce longer to get it to thicken.

    Recipe #23807

    I love roasted vegetables. This is an easy and simply delicious recipe by Jamie Oliver. Your veggies will be crisp on the outside and tender on the inside. Yum!

    Recipe #429952

    We eat these green beans at least once a week and I haven't found anything to top them. The secret ingredient is the spice blend. I originally found this blend at Gordon Food Services in Michigan. (I have to have my mom ship it to me once a year; the 26 oz container of the spice lasts me about that long). I recently tripled the recipe and took them to work for a lunch for 20 people. Personally, I still like them better from the stove top but I would take them again in a crock pot knowing that I need to stir often so the beans on the outer edge do not get over done. (People did actually go back for seconds)

    Recipe #349465

    This from a Southern Living Cookbook. I've made it frequently when just my wife and I are home on the weekends.

    Recipe #268331

    Posted for ZWT6

    Recipe #429604

    18 Reviews |  By I'mPat

    This is from That's Life. Preparation and cooking time an estimate. The recipe says 8 mushrooms sliced (I think about 1/2 to 3/4 of a cup of sliced mushrooms would do - again a guestimate)?

    Recipe #207084

    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

    A unique, country-style pasta salad chock full of ham, fresh broccoli, juicy grapes, and tangy red onion, all tossed in creamy coleslaw dressing. Since I love cheese in my salads, I often add cubes of Muenster or Colby-Jack as well. Recipe courtesy of Tia Crosson and Taste of Home Magazine.

    Recipe #481715

    58 Reviews |  By Nose

    If you are going to make a white bean & tuna salad (which, if you've never had it, might not sound good, but is) with canned goods, this is a good recipe. This is from a book called _Culinary Journey to the Mediterranean. You can serve this with pita bread or pita chips, and/or on a bed of arugula or watercress.

    Recipe #102111

    This recipe was shared with me and I've modified it to make 2 pies and included fresh spinach and an option to add meat if thats your preference! Paired with crusty french bread and a fresh green salad its a perfect meal for summer. Reheats great the next day too.

    Recipe #480539

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