Fresh Vegetable Recipes

do you know of any sites with vegetable recipes or do you know of any vegetable recipes?

Public Comments

1. I usually go to www.allrecipes.com for all my recipe needs. However, I also recommend you visit the page of any cooking television show you know or like.
2. here's a couple great recipes that we love... Spinach Parmesan 2 pkgs. frozen chopped spinach 1/2 cup boiling water 1 pkg. cream cheese 1/2 cup milk 1/2 cup Parmesan cheese 1/2 tsp. paprika Cook spinach in the water. Drain well. Place spinach into a buttered, 1-quart ovenproof serving dish. Combine softened cream cheese, milk and 2 tbsp. of the Parmesan cheese. Spread mixture over spinach. Sprinkle with paprika and the remainder of the Parmesan cheese. Bake at 350 degrees until heated through, 20 to 25 min. Baked Potato Soup 5 large baking potatoes 1/4 cup butter 1/2 cup flour 7 cups milk 1 bunch green onions, chopped 1/2 lb. bacon, fried crisp and crumbled 1-1/2 cup cheddar cheese, shredded 1 cup sour cream Salt and pepper to taste Bake potatoes until tender. Cool, peel and chop into small pieces. Melt butter in a 5 quart pot and stir in flour. Slowly whisk in milk and over medium heat, bring to almost boiling. Add potatoes, green onions and bacon. Stir in cheese and sour cream. Heat through until cheese is melted and soup is warm. Garnish with chopped green onion and crumbled bacon, if desired. here's a couple sites where you can find lots of recipes for veggies http://www.joycesfinecooking.com/vegetables.htm http://www.webartntech.com/colorfulplate/recipe.html
3. justvegetablerecipes.com I love this site to get rid of all the zucchini in the summer!!
4. i just came across this website... and learnt a few tings.. hope u will find useful....
5. Here are a few -- Cornbread Corn Casserole 15 oz. of cornbread mix 2 cans creamed corn 1 onion 3/4 pint sour cream 2 cups grated cheddar cheese 2 Tablespoons milk 2 eggs 2 Tablespoons butter Chop onion and sauté in two tablespoons butter. Mix cornbread mix, milk, creamed corn, and eggs in a bowl. Pour into 13 x 9 inch pan. Spread sour cream over mixture and sprinkle onions and cheddar cheese over it. Bake at 425 degrees for 25 minutes. Mexican Corn Servings: 6 servings. 1/4 cup unsalted butter 1 cup sweet red onion 3 cups whole kernel corn 2 tbsp. red chile 1 tsp. salt Heat half of the butter in a skillet, over a medium flame add in the onions. Cook and stir until golden. Add the remaining butter, corn, red chiles, and salt to the skillet. Continue heating and stirring until corn browns lightly. Serve hot. AND Irish Vegetables 1 Bay Leaf 1 cup Water 2 tablespoons Wine Vinegar 1 cup Corn 1 cup Broccoli Florets 1 cup Carrots 1 cup Cauliflower Flowerets 1/4 cup Pimiento -- chopped Salt and Pepper to taste Combine bay leaf, water, wine vinegar in large saucepan. Bring to a boil; add vegetables. Simmer until vegetables are tender. Drain, remove bay leaf. Add salt and pepper to taste. Enjoy! ~-~
6. BROCCOLI AND LEMON DISH 2 lb Broccoli -- chopped 1 c Water 2 Lemons -- juiced 1/4 c Water 1 tb Cornstarch -OR- potato starch - (for Passover) Steam broccoli over water in a large pot for several minutes, until tender. In a separate pot over medium heat, constantly stir lemon juice, water and cornstarch until the sauce thickens, about 2 minutes. Serve over steamed broccoli. ~~~~~~~~~~~~~~~~ Honey Ginger-Glazed Carrots 3 pounds carrots -- cut into 3“ x 1/2” -- sticks 3 tablespoons honey 2 tablespoons unsalted butter 1 tablespoon finely chopped, peeled fresh gingerroot In a kettle cover carrots with salted water by 2 inches and boil, uncovered, until tender, about 10 minutes. While carrots are cooking, cook honey, butter and gingerroot over moderate heat, stirring, until butter is melted. Drain carrots well and in a bowl toss with honey glaze and salt and pepper ~~~~~~~~~~~~~~~~~~ GARDEN-GOOD GREEN BEANS 1 lb Green Beans 1 md Onion-sliced 3 tb Butter 1/2 ts Salt 1/8 ts Pepper 1 t Chicken Bouillion 1/4 c Water Snip ends off green beans; halve lenghtwise, then crosswise. Saute onion in butter until soft in a medium saucepan. Stir in beans; toss until shiny moist. Stir in remaining ingredients; heat to boiling; cover. Cook 10 minutes or until beans are just crisply tender and serve.
7. Green Beans With Water Chestnuts INGREDIENTS: * 3 cans cut green beans, drained * 1 can (10 1/2 oz.) French fried onion rings crumbled * 3 (8 oz) cans sliced water chestnuts, drained * 3 cups grated cheddar cheese * 3 cans cream of chicken of mushroom soup * 3/4 cup milk * 3/4 tsp. ground black pepper PREPARATION: In crockpot, layer green beans, onion rings and water chestnuts. Combine the mushroom soup, cheese, milk and pepper in a small bowl. Pour soup mixture over top of green beans. Do not stir.Cook on low 6 hours or high for 3 hours.