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    You are in: Home / Cookbooks / Veggies
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    159 recipes in

    Veggies

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    This is not quite as "heavy" as other cauliflower salads. It's creamy, but there's no mayo. Cook time is parboiling the cauliflower.

    Recipe #218598

    2 Reviews |  By Annacia

    This recipe is not for canning. It's a refreshing way to use zucchini that you have ready in the fridge.

    Recipe #217142

    When I was growing up, we NEVER called this dish a "Gratin" - it was always Cauliflower cheese and was invariably our main meal and NOT an accompaniment! My mother had to be very clever and thrifty in what she bought & cooked, and in the absence of meat on the table, she used cheese as the protein! This dish has become very "fashionable" again is served in many guises, Cauliflower Noisette, Cauliflower Gratin, Cheese and Cauliflower Bake...but to me, it will always be just Cauliflower Cheese, and it remains one of my favourite meals! I do serve it as an accompaniment now, but you have to be very careful what you serve it with, as it is very cheesy and rich. Alternatively, just have it as a main meal and serve some homemade bread and butter with it and maybe some salad or steamed spring greens! By the way, if you make a large batch, it freezes very well - either in small plastic containers or in zip lock bags; defrost and microwave to re-heat OR reheat over a Bain Marie. Try wherever possible to use English Mustard AND a good mature Cheddar cheese in the sauce, it DOES make a huge difference to the taste, and other types of mustards & cheeses do not work as well.

    Recipe #216237

    Source Shadows One of my originals.Very tasty.

    Recipe #212191

    Serves four people as a main course, or six to eight people as an accompaniment or starter. A Tian is a traditional ovenproof terracotta clay dish - usually oval - which is used extensively in the south of France. Many dishes are named after this dish in which they are cooked, and this is one of them. This wonderful dish with the essence of Summer from the S.W. of France can be served hot or tepid as a main course, with a tossed green salad & crusty French bread, or as an “Amuse Gueule” with aperitifs – the literal French translation is a snack to “amuse the mouth” for the main course which follows! You can make the fresh tomato sauce yourself, but most French housewives use the readily available & superb tinned & chopped tomatoes for ease & convenience; this speeds up the preparation of the dish considerably. The béchamel type sauce would be made with “Brousse” in France – strained Cottage cheese is a good alternative. A large Aubergine would be about 500g each.

    Recipe #206427

    From A Slice of Paradise. This has been a regular at our house for years. It can be made well in advance. It's quick and easy to assemble for an everyday dinner and pretty enough for a dinner party. I often substitute verjuice for the vinegar. Serve cold.

    Recipe #206263

    4 Reviews |  By Rita~

    I saw a golden head of cauliflower in the supermarket and had to buy it. It must be healthier then just white I thought. It is very pretty! Well I wanted to roast this using very little oil and I did achieve it. Hope you enjoy it this way or if you don't have a problem with weight go ahead and use more olive oil. Try it on the grill just wrap in foil!

    Recipe #205074

    A recipe by my favourite chef John Hadamuscin from Enchanted Evenings. I have changed it slightly to accommodate my family's preferences. I hope you enjoy this.

    Recipe #204441

    Different way to have cabbage, with an Indian flair.

    Recipe #203966

    Quick, simple, and unbelievably tasty. This recipe could make even a self-professed brussels sprout hater change their mind. Roasting at a high temperature with olive oil brings out the sweetness and reduces the cabbagey taste of brussels sprouts, caramelizing the edges.

    Recipe #201073

    7 Reviews |  By Annacia

    Veggies, veggies, bring on the veggies! This is so simple and so tasty. It's great along side a grilled chicken breast. Vary the veggies, add, subtract or swap around as you like or to what you have on hand. Makes 2 main dish servings or 4 side servings.

    Recipe #200625

    17 Reviews |  By ~Nimz~

    This is so good and such a great way to dress up green peas. Hope you like it.

    Recipe #199804

    A delicious side dish for your meal. Fresh thyme is a MUST, so this is a great recipe for those with herb gardens.

    Recipe #199077

    This is a nice way to prepare eggplant, Louisiana-style, as a sort of salad substitute. I obtained the recipe a good while back in a promotional clipping from the McIlhenny Company (producers of Tabasco Pepper Sauce). You can also process this vegetable blend into a dip or spread if you wish. Enjoy.

    Recipe #198817

    This is so yummy. It's creamy and cheesy and you can hardly tell you're eating carrots

    Recipe #197956

    2 Reviews |  By Oolala

    From Cooking Light, 1995.

    Recipe #196930

    This is a Tex-Mex side dish that is similar to one I remember from my childhood. Serving size is an estimate.

    Recipe #196430

    We had this for Thanksgiving 2005 . It was wonderful!

    Recipe #196404

    This is our favorite veggie recipe for Thanksgiving. Please try and I swear, even the Brussels Sprouts haters will thank you!

    Recipe #196376

    A colourful, traditional Christmas salad. This recipe comes from the Häme area and is all vegetarian - some versions of this salad also include herring! You can use pickled beetroot instead of boiled if you prefer.

    Recipe #196322

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