This appetizer is loaded with so many flavors and it's vegetarian and healthy. Give it a shot if you want to impress! It may sound like a ton of work, but it really is simple. If you like bold flavors,...
Author: Tanya Demeris
Author: Shullie Neumark
Carrots can be quick and easy to prepare when you combine traditional cooking methods with the ease of the microwave. This recipe is adapted from America's Everyday Diabetes Cookbook.
Author: PaulaG
Here's a great way to use and even enjoy the pheasant the outdoorsmen in your life brings home! This appetizer creates a spicy, crisp and delicious mouthful sure to fool anyone who would wrinkle up their...
Author: Lizzy
I know most people hate this veggie, but the kids and I adore it. If you love your sprouts you'll love this creamy soup, which so easy to make. Go on give it a try!!
Author: Tisme
Author: Debra A. Broeker
This is a killer recipe for stuffed portobellas! Make certain that the croutons are processed to very fine and adjust the cayenne or hot sauce to taste.
Author: Kittencalrecipezazz
These are pretty much like Harvard beets, you can use canned beets slices (use one can) for this, or fresh cooked beets, I prefer the fresh cooked! also adjust the sugar to taste. You can double this recipe...
Author: Kittencalrecipezazz
Author: Patrick Corrigan
This delicious cabbage recipe is simple to prepare and is usually readily accepted by everyone except the true die-hard cabbage haters. The milk and cheese add the pleasing creaminess to this dish.
Author: Geema
How sweet it is!!! The original recipe in a community cookbook specifies 400F and I haven't had any problems - but I need a new stove; however, I've decreased the temperature to 350F based on the comments...
Author: CountryLady
Author: Ken Haedrich
Although I usually think of coleslaw as a summertime side dish, it seems to go really well with my Super Bowl spread. I serve pulled pork with baked beans and some of this lovely, creamy coleslaw, then...
Author: JackieOhNo
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also...
Author: Gil Marks
If you've never stir fried sprouts before, then dust off that wok and get to it! Tnis is a superb way to handle Brussels sprouts, crisp, tender and tasty!!!
Author: MarieRynr
From the "Barefoot Contessa At Home" by Ina Garten. Carrots that are not bagged are always sweeter than the bagged kind. "As vegetables go, carrots tend to be sweet, so I decided to add honey to bring...
Author: Manami
A classic, and for good reason. You can't beat this dish for ease, style, presentation and, most of all TASTE!
Author: evelynathens
Make and share this Zucchini Boats Stuffed with Shrimp recipe from Food.com.
Author: Riccardo Didlick
An easy Turkey Soup recipe. A few fresh vegetables and a leftover turkey is all you'll need to create this phenomenal soup - perfect for cold nights and holiday nostalgia.
Author: Kemp Minifie
Good for Thanksgiving, Bon Appetit, Nov. 2007. To add richness, sautee three ounces sliced pancetta until crisp; crumble over dish before serving! Specialty honey available online at chefshop.com
Author: Oolala
For when you are sick of eating off the ear but just can't get enough corn. It is impossible to go back to canned as a side after you have this.
Author: Gay Gilmore
Kohlrabi is another veggie that seems hidden away. It has a mild turnip flavour and is delicious mixed with carrot or on it's own. Use it raw, chopped in a green salad. It' very, very good and a nice change....
Author: Bergy
The second of my three favorite Chinese recipes, adapted from The Frugal Gourmet. Since I don't like CRISP asparagus that tastes like grass to me, I make below the suggestion that you steam the asparagus...
Author: BarbryT
Author: Mario Batali
Author: Gina Marie Miraglia Eriquez
Make and share this Roasted Asparagus With Capers recipe from Food.com.
Author: threeovens
Make and share this Sugar Snap Peas With Lemon Butter recipe from Food.com.
Author: dicentra
From Jack Bishop's Vegetables Every Day. Very pretty all green or with a mix of green and yellow beans.
Author: Chef Kate
Make and share this Roasted Brussels Sprouts With Mushrooms recipe from Food.com.
Author: PalatablePastime
Dressing, stuffing, whatever, this is just good. I modified the instructions slightly, but the recipe came form my Better Homes and Garden Cookbook that's absolutely ancient. See note at bottom on how...
Author: Deborah1
Creamy with thick and rich flavors of tomatoes, onions and fresh basil. Make in a crock pot or a pot.
Author: Italian Stallions K
A wonderful spring salad from Peter Martin's restaurant in Kitchener Ontario! Arrange the asparagus on the plate in a sunburst pattern, top it with mixed greens & the warmed dressing for an impressive...
Author: CountryLady
This adapated from Barefoot Contessa Family cookbook. This is one of our family favorites and very easy to prepare. Buy fresh carrots with tops.
Author: TXOLDHAM
Make and share this Green Beans With Pecans, Lemon and Parsley recipe from Food.com.
Author: Sandi From CA
This is from "The Los Angeles Times California Cookbook" from 1981. They say this is the recipe for coleslaw served at The Original Pantry, a landmark in downtown Los Angeles.
Author: KLHquilts
I am copying this from a first edition French Chef cookbook. My boxer ate the cover because the latent smells were so delicious. I have served these many time to total acclaim. Yes, there are many steps,...
Author: davinandkennard