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Vegetable Recipes

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1 Reviews
Baked Beans
Baked Bean Recipe is definitely not your store bought bean recipe. Full bodied and very tasty due to the chopped onion and bell pepper, BBQ sauce, Creole mustard, Creole Seasoning and molasses used to create this great dish.
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1 Reviews
Baked Broccoli Cheese Bites
Baked Broccoli Cheese Bites Recipe uses broccoli, grated cheddar cheese, eggs and Italian bread crumbs to create these small morsels of delicious and tasty broccoli.
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1 Reviews
Baked Zucchini
Baked Zucchini Recipe uses zucchini or squash married with shredded Parmesan, bread crumbs, olive oil, kosher salt and ground black pepper to bake a deliciously tasty dish.
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1 Reviews
Caramelized Onions
Caramelized Onions Recipe sautees sweet onions seasoned with butter, thyme, sherry wine vinegar, kosher salt and ground black pepper to create a side dish or condiment for any meat dish.
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1 Reviews
Better Than Take-Out Fried Rice
Better Than Take-Out Fried Rice Recipe uses either chicken breasts or shrimp along with cooked rice, peas, carrots, onion, garlic, eggs, sesame oil and soy sauce to make this delicious and tasty fried rice dish.
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1 Reviews
Baked Mashed Potatoes
Baked Mashed Potatoes Recipe uses either left-over or fresh mashed potatoes, crumbled bacon, cheese, butter and any other ingredient you like to make this attractive, yet tasty potato dish.
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1 Reviews
Corn Casserole
Corn Casserole Recipe uses whole kernel corn, cream style corn, corn muffin mix, sour cream, butter and cheddar cheese to create this delicious and tasty corn casserole dish.
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1 Reviews
Cracked Potatoes
Crack Potatoes Recipe combines sour cream, Cheddar cheese, bacon bits, Ranch Dip mix and hash browns to create this delicious and tasty baked hash brown potatoes dish.
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1 Reviews
Fried Corn on the Cob
Fried Corn on the Cob Recipe dips fresh corn on the cob in a batter of buttermilk, eggs and corn meal then coats with mixture of flour, garlic powder and salt and pepper before frying to a golden brown.
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1 Reviews
Fried Corn
Fried Corn Recipe cooks fresh kernel corn in butter and bacon drippings until done then adds a cornstarch and milk mixture to thicken before adding salt and pepper to taste to create a delicious fried corn dish.
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Clean and keep them cool until cooking time ... do not soak in water unless directed.

Avoid scraping or paring if possible.. if removing the skin is necessary, pare thinly.

Use freshly boiling water and as little of it as possible-none at all for delicate greens...enough water clings to leaves or the vegetable itself is "watery" enough to cook without additional water.

Boil vegetables gently and cook them only until crisply tender. Vegetables should never be limp or soggy, faded or unattractive looking. The testing fork should meet a little resistance when put into the vegetables.

Cover most vegetables to speed up cooking. Too slow cooking keeps the vegetables in contact with water or steam unnecessarily long.

Do not use baking soda to "set" the color. Properly cooked vegetables will retain their color.

Heavy-bottom saucepans with covers, and with bases that fit firmly and completely over the cooking heat, permit cooking in a minimum amount of water and in a minimum time.

Cook frozen vegetables according to directions on the package. Measure the water - don't guess. Avoid over-cooking and reduce pressure immediately.

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