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

    Veggies

    Veggies, veggies, veggies!!!! We do eat a lot of them!!!
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    Very easy to make. Goes great with beef.

    Recipe #130300

    Spinach never had it so good!

    Recipe #49477

    2 Reviews |  By Rita~

    OK just the Brain Food here! This is a take off of my Recipe #106251 using a different method to keep it looking like a brain for Halloween. Do take note all microwaves cook differently so take care when roasting not to over do. Oh by the way cauliflower is Brain food! A recent study done by McLean Hospital, an affiliate of Harvard Medical School, suggests that taking a minimum of 500mg of citicoline supplements a day can help boost mental energy and efficacy. Citicoline, a natural substance found in all living cells, can also be ingested via cauliflower—a source of choline, which is converted to citicoline in the brain!

    Recipe #396674

    It's cold outside. You're feeling blue. You need rumbledethumps, it's so comforting! If you're feeling really down, top with a fried egg. Adapted from Good Cooking by Jill Dupleix. Enjoy!

    Recipe #294541

    3 Reviews |  By Bobtail

    I copied this recipe out of Cooking Light many years ago! I have not made it in a long time, but with plenty of fresh vine ripe tomatoes coming off of my two plants, these are on the menu! Note: recipe states to use romano cheese, but I use any cheese I have on hand, in the photo I have used sharp cheddar.

    Recipe #181128

    I love corn but get bored with the same old flavors, so we added a little kick.

    Recipe #299919

    3 Reviews |  By Chill

    Just a very easy and tasty dish. It's a great way to get vegetables in your diet.

    Recipe #152798

    I threw this together and we really enjoyed it so I thought I would post it. Do not overcook your spinach - just let it wilt and get hot right through. You need a large skillet or wok with a lid. I used low fat dressing. Use any other of your favorite dressings

    Recipe #366109

    This is a good, basic way to cook cabbage. Sweetened by cooking in generously salted water (believe it or not), meltingly tender and sparked with tasty vinegar and black pepper, this cabbage is good hot or at room temperature. And it holds a week in the refrigerator! Adapted from HGTV website.

    Recipe #119430

    I make this often with my summer's crop of green and yellow beans ---for this recipe I really don't bother to measure so really the exact amounts do not matter, however I have posted the amounts that I I think is pretty much close to what I use --- I usually have my beans already steamed and stored in the refrigerator until ready to use for this recipe, do not make this using uncooked raw beans they must be cooked firstly, prep time does not include pre-steaming the beans or peeling the garlic cloves.

    Recipe #312119

    3 Reviews |  By MnBiker

    I got this recipe from Ursula, a German born Woman. A good friend.

    Recipe #280168

    My Grandmother made this when I was a kid, and I loved it. I was thinking about it recently, but I didn't have any cabbage, so I used cauliflower instead. That was good too. I never have any bouillon cubes around so I just use a teaspoon of miso instead.

    Recipe #41536

    20 Reviews |  By Derf

    Tasty vegetarian patties, serve in a toasted bun or pita bread, with melted cheese if desired, or as a side dish. (This is an old one, i think from Better Homes and Gardens)

    Recipe #39308

    This is a really quick, simple, and flavorful sauté from The Victory Garden Cookbook. It can be served hot or cold, and reheats well.

    Recipe #97323

    Another from my first box of Quinoa - posting for safe keeping - haven't made this one yet. When I do I'll probably make the salsa myself rather than use jarred.

    Recipe #124183

    8 Reviews |  By Bergy

    This recipe travels well! Bake it first reheat in a moderate oven. It can be stored in the fridge for up to two days. I like to put "Baker's helper " sheet (layered aluminum sheet to prevent burning) under the pie plate. When you put in the layers of potatoes take your time and do it artistically so the top layer looks attractive with the swirl of potatoes. This is very attractive and I love the combination of Leeks with the two types of potatoes

    Recipe #77066

    5 Reviews |  By twissis

    Growing up we ate this delicious sauerkraut w/roast pork & roast duck dinners, often w/dumplings as a 2nd side dish. Every family's treasured recipe has a story. My great-uncle Emil (Placek) was Czech by heritage, but American born. 1 dy he walked into a diner in Nebr & was face-to-face w/my Irish great-aunt Loretta (Sullivan). She was cookin up a storm & he was hungry & smitten, so it was a fated marriage of “sweet & sauer”. Lots of Irish colleens followed my Aunt Loretta & made great kraut using applesauce & Step #5 below. We all overuse the word “best” if talking about things we love, so I won't do that. This is the BEST! (Noted time is 30 min total for all prep & cooking)

    Recipe #167274

    This is a great side for Thanksgiving.

    Recipe #144930

    Simple as...great side to roast pork! Don't use parsnips that are too big as they tend to be a bit woody.

    Recipe #230153

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