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Translated from French to English, it means "Grandmother's potatoes". It's a very nice potato dish that's good with just about any meat. I like to sprinkle some fresh parsley over the top just before serving; basil or oregano is also nice. Servings will vary, as the size of potatoes will differ; cooking times may vary for the same reason. Check at 45 minutes.

Recipe #248546

I found this from the net. I haven't tried this recipe yet. This is more like an appetizer.

Recipe #223584

This is my original recipe and it was selected as a winner in the Sargento Just Say Cheese Recipe Search! It was published in Volume Two of Sargento's Simply the Best Cheese recipe cards collection.

Recipe #113455

4 Reviews |  By GinnyP

Quick and colorful!

Recipe #36804

This side dish recipe is sooooo easy! Just 5 ingredients. It goes great with ham and pork. I've even made it on Thanksgiving.

Recipe #113162

6 Reviews |  By Marie

This creamy side dish will go great with any entree and makes a lovely presentation.

Recipe #166367

This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (Betty Kamman). Very tasty dish!

Recipe #154075

They're crispy on the outside and tender on the inside, and not overly greasy ... what more could you want? I especially like the flavor of the butter/oil combination rather than only oil. Add onions or jalapenos, if you like; melted cheese on top is always good, too!

Recipe #93674

6 Reviews |  By Deely

These are a family favorite...quick, easy and tasty. As always this is a base recipe. I mix this up by sometimes adding garlic, onion, and cheese. Feel free to experiment.

Recipe #145104

28 Reviews |  By Ninna

Taken from Chef Jill Dupleix's recipe online.

Recipe #175034

Great way to dress up veggies!

Recipe #150913

19 Reviews |  By yooper

I haven't tried this, but surely intend to! Looks rich and creamy-just the way I like my spuds. Recipe does not specify number of servings so I'm guessing 10-12. Enjoy!

Recipe #51524

I was surprised not to see this one on Zaar! Tyler Florence said, "Once you try this, you'll never have corn on the cob any other way." We agree wholeheartedly! The corn steams and cooks in it's own husk without any pre-soaking or anything. The corn's flavor is intensified right in the husk! After removal from the oven, just pull back the husk and use it for a handle. The silk comes off with the husk! Let me know if you like corn this way as much as we do!

Recipe #177558

I was very impressed with this fried rice recipe. The flavour is wonderful, and it's so easy to make, why order take-out? I serve it with Recipe #137627.

Recipe #156590

I found this recipe in a magazine. John Wayne was my Daddy's favorite cowboy, so this quickly became one of his favorite dishes for me to make for him. I like to serve it when I make a pot of pinto beans, fried potatoes, and cornbread. Add some slices of onion, some chow chow and you have a good old "country dinner"! Hint: I add a chopped fresh jalapeno and /or green onion to make it spicy.

Recipe #113670

This is a great 'treat' recipe I developed for a Valentine's Day Dinner. It's very rich and delicious, so should be reserved for special occasions!

Recipe #52425

Adapted from a Chinese cookbook by Jim Lee that was published around 1970. This is one of my all-time favorite cookbooks; I was introduced to it by friends who were Chinese students I knew at University of Virginia. The gai laan which the Chinese eat is not actually broccoli, but broccoli is a good substitute which works well in America, where most of us don't have access to gai laan.

Recipe #103243

90 Reviews |  By Lorac

Delicious, delightful, delectable - and soooo easy. Recipe compliments of Hidden Valley.

Recipe #42564

A really tasty appetizer that always goes over well. Preparation time includes time for marinating.

Recipe #34590

I had this recipe clipped from TOH magazine for awhile now. It looks like it would be very tasty and a great side dish for grilled meats. I haven't tried it yet but will soon!

Recipe #242475

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