Vegetable Recipes

  • 6 medium potatoes, quartered
  • 6 medium carrots, cut in half lengthwise and cut into chunks
  • 1 large sweet onion, cut into wedges
  • 1/2 cup butter, melted
  • 2 teaspoons dried oregano
  • 2 teaspoons dried rosemary, crushed
  • 1-1/2 teaspoons garlic salt
  • 6 Cornish game hens (20 to 24 ounces each)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 bacon strips

Roasted Cornish Hens With Vegetables


Author: Taste Of Home

Roasting Simply Seasoned Cornish Game Hens And Vegetables In One Pan Results In A Full-flavored Meal In One.-lily Julow, Lawrenceville, Georgia

Time: 1h35m

Yield: 6 servings.

Number Of Ingredients: 12

  • Preheat oven to 350°. In a large bowl, combine first seven ingredients. Transfer to a large shallow roasting pan., Brush hens with oil; sprinkle with salt and pepper. Wrap a bacon strip around each hen; secure with a wooden toothpick. Tie legs together. Place, breast side up, over vegetables., Bake, uncovered, 1-1/4 to 1-3/4 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender. Remove hens to a serving platter; serve with vegetables.
Nutrition Facts:

  • 8 cups tomatoes, peeled, chopped and drained
  • 2 1/2 cups onions, chopped (I use sweet onions)
  • 1 1/2 cups green peppers
  • 1 cup jalapeno pepper, chopped
  • 1 cubanelle pepper, chopped
  • 6 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1/8 cup canning salt
  • 1/3 cup vinegar
  • 1 (15 ounce) tomato sauce
  • 1 (12 ounce) tomato paste
  • 1 (15 ounce) black beans, drained and rinsed
  • 2 cups frozen corn

Wonderful Salsa With Black Beans And Corn


Author: Doing It Right

I Love Chic Chi's Fiesta Style Salsa And Was Looking For A Recipe On Here That Was Similar And I Couldn't Find One. I Canned Wonderful Salsa, Recipe #9272 Last Year And Loved It, So I Created My Own "fiesta" Salsa. I Would Like To Thank Jazze22 For Sharing Her Wonderful Salsa Recipe. I Will Post The Recipe As I Made It, I Did Make A Couple Changes From The Original Recipe. I Hope If You Try It, That You Like It As Much As I Do. To Cut The Heat Remove The Veins And Seeds. Also, Wear Gloves When Handling The Peppers.

Time: 1h15m

Yield: 7 pints, 7 serving(s)

Number Of Ingredients: 14

  • Mix all together and bring to a slow boil for 10 minutes.
  • Seal in sterilized jars and cook in a hot water bath for 10 minutes.
Nutrition Facts:

  • 8 jalapeno peppers, halved lengthwise and seeded
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup grated Parmesan cheese
  • ¼ cup shredded Cheddar cheese
  • ¼ cup crumbled feta cheese
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon chili powder
  • ¼ teaspoon garlic powder

Four Cheese Stuffed Jalapenos

Appetizers and Snacks , Vegetable , Jalapeno Popper Recipes

Author: Melissa

These Are A Great Appetizer - Jalapeno Peppers Stuffed With 4 Kinds Of Cheese And Spices, Then Baked.

Time: 25m

Yield: 4

Number Of Ingredients: 11

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add jalapeno peppers, cover, and steam until slightly tender, about 5 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Mix cream cheese with Parmesan, Cheddar, and feta cheeses, garlic, salt, black pepper, cayenne pepper, chili powder, and garlic powder in a bowl.
  • Arrange jalapeno peppers on prepared baking sheet. Spoon cheese mixture into each pepper.
  • Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.
Nutrition Facts:

Calories 299.8 calories, Carbohydrate 5 g, Cholesterol 87.4 mg, Fat 26.9 g, Fiber 0.9 g, Protein 10.7 g, SaturatedFat 17 g, Sodium 1045.6 mg, Sugar 1.8 g

  • 12 fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (8 ounce) package whipped cream cheese
  • 12 slices bacon, cut in half

Stuffed Jalapenos Iii

Appetizers and Snacks , Vegetable , Jalapeno Popper Recipes

Author: Tiffany Weaver

These Are Fabulous And Easy. I Am Asked To Make Them Over And Over Again. The Combo Of Cream Cheese And Bacon Is Wonderful!

Time: 1h5m

Yield: 12

Number Of Ingredients: 3

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
  • Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.
Nutrition Facts:

Calories 185.8 calories, Carbohydrate 1.9 g, Cholesterol 36.8 mg, Fat 18 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 313.4 mg, Sugar 1.3 g

  • 3-1/2 cups peeled chopped tomatoes (about 4 large)
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1 serrano pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon sugar
  • 2-1/4 teaspoons salt
  • 1 garlic clove, minced
  • 3/4 teaspoon ground cumin
  • 1 can (6 ounces) tomato paste
  • 1/4 cup white vinegar
  • 2 tablespoons lemon juice
  • Baked tortilla chip scoops

Chunky Tomato Salsa

Appetizers , Vegetable

Author: Taste Of Home

Our College-age Daughter, Two Of Her Friends And A Nephew Ate A Quart Of This Salsa With Chips In One Sitting. They Loved It So Much That They Each Took A Quart Home With Them. So Be Sure To Make Lots! -carol Carpenter, Jansen, Nebraska

Time: 2h

Yield: 4 cups.

Number Of Ingredients: 13

  • In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.
Nutrition Facts:

Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

  • 1 can(s) 102 oz diced tomatoes (large restaurant size can)
  • 1 can(s) 15 oz can diced tomatoes (optional)
  • 3 medium onions, chopped
  • 1 bunch green onions, sliced thin
  • 1 1/2 Tbsp garlic, minced
  • 2 large bell peppers, chopped
  • 3 stalk(s) celery, chopped
  • 1/4 - 1/2 c jalapenos, seeds removed diced small
  • 1 tsp oregano, dried
  • 1 Tbsp sugar or splenda
  • 3 Tbsp basil, dried
  • 3 Tbsp parsley or cilantro, dried (see note)
  • crushed red pepper flakes to taste
  • salt & pepper to taste
  • 1 Tbsp worcestershire, lea & perrins

Thick & Chunky Salsa

Vegetable Appetizers

Author: Donna Graffagnino

Fresh Salsa (pico De Gallo) Is Very Good But I Prefer The Cooked Version That I Developed Years Ago. I Wasn't Crazy About The Flavor Of The Store-bought Jarred Salsas. Except For The Cooking Time, This Is So Easy (and Healthy) To Make. Freezes And Cans Well.

Time: 4h30m

Number Of Ingredients: 15

  • 1. The large can and small can of diced tomatoes make a full 12 cups of tomatoes, and with the rest of the ingredients this amount evenly fills the canning jars. You don't have to use the small can. In large 6-8 qt stockpot bring all ingredients to a boil.
  • 2. Lower heat and simmer 3-4 hours or until desired thickness is reached, stirring often. Taste for seasonings and adjust as needed.
  • 3. Ladle salsa into pint or quart jars then process in a water bath for 45 minutes. Serve with Tortilla chips or white corn Scoops.
  • 4. NOTE: I'm not a fan of cilantro so I use parsley instead. This year I added about 1 tablespoon of dried cilantro and I can taste it in the huge batch this makes. For my taste this is good, I wouldn't put more. If you like cilantro then use it! You can also put 1/2 parsley and 1/2 cilantro, so make it according to your taste.
Nutrition Facts:

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 Tablespoon dried dill weed
  • 1 Tablespoon dried minced onion
  • 1 Tablespoon dried parsley
  • 1 teaspoon seasoned salt
  • 1 (16 ounce) package baby carrots - optional
  • 2 cucumbers (sliced) - optional
  • 1 (10 ounce) package cherry tomatoes - optional

Vegetable Dill Dip Recipe

Side Dish , appetizer

Yield: 10-12

Number Of Ingredients: 9

  • Combine all ingredients together in a large bowl.
  • Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
  • Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.
Nutrition Facts:

Servingsize 1 serving

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup picante sauce
  • 2 tablespoons taco seasoning
  • Dash garlic powder
  • 1 can (4-1/2 ounces) chopped ripe olives, drained
  • 1 can (4 ounces) chopped green chiles
  • 1 cup finely shredded cheddar cheese
  • 1/2 cup thinly sliced green onions
  • 8 flour tortillas (10 inches)
  • Salsa

Fiesta Pinwheels

Lunch/Snacks , Appetizers , Appetizers and Snacks , Wraps and Rolls , Vegetable Appetizers

Author: Taste Of Home

Whenever I Serve This Make-ahead, Easy Pinwheel Recipe, They Disappear Fast. When A Friend At The Office Shared Them With Me, I Knew In One Bite I'd Be Taking Her Mexican Pinwheels Home For The Holidays. -diane Martin, Brown Deer, Wisconsin

Time: 15m

Yield: about 5 dozen.

Number Of Ingredients: 11

  • In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.
Nutrition Facts:

Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 154mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1/2 cup coarsely chopped onion
  • 1/2 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and halved
  • 3 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1 garlic clove, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon grated lime zest
  • 5 drops hot pepper sauce
  • Tortilla chips

Quick Picante Sauce

Appetizers , Vegetable

Author: Taste Of Home

Hot Pepper Sauce And A Jalapeno Pepper Give This Snappy Sauce Just The Right Amount Of Zip. It Makes A Great Dip For Tortilla Chips Or A Tangy Sauce For Tacos And Fajitas. This Is Always A Big Hit At Parties And Office Gatherings. I Even Make It For My Mother When She Needs To Bring A Dip To A Party. -barbara Sellers, Shreveport, Louisiana

Time: 5m

Yield: 5 servings.

Number Of Ingredients: 11

  • In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.
Nutrition Facts:

Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.

  • 1 pound broccoli, separated into florets
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons water
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 1 pinch salt
  • 2 teaspoons lemon juice
  • 1 teaspoon ground black pepper

Easy Lemon And Garlic Broccoli

Side Dish , Vegetables , Broccoli

Author: Upagainstawall

This Is An Easy Recipe For A Delicious Broccoli Side That Takes Just A Few Minutes To Make.

Time: 20m

Yield: 4

Number Of Ingredients: 8

  • Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
  • While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.
Nutrition Facts:

Calories 119.9 calories, Carbohydrate 8.8 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 99.6 mg, Sugar 2.1 g

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