VEGETABLE DISH RECIPE RECIPES
VEGETABLE TEMPURA RECIPE | ALLRECIPES
Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.
Provided by ChefJackie
Categories Bean and Pea Appetizers
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
- Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
- Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
- Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.
Nutrition Facts : Calories 349.8 calories, CarbohydrateContent 42.6 g, CholesterolContent 68.3 mg, FatContent 16.6 g, FiberContent 4.2 g, ProteinContent 6.5 g, SaturatedFatContent 2.5 g, SodiumContent 216 mg, SugarContent 6.6 g
ROASTED VEGETABLE CHICKEN RECIPE | ALLRECIPES
A whole chicken roasted with onion, carrots, celery and potatoes. Hearty and delicious on a cold evening, or any time!
Provided by sal
Categories Whole Chicken
Total Time 2 hours 25 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
- Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.
Nutrition Facts : Calories 458.6 calories, CarbohydrateContent 39.7 g, CholesterolContent 97 mg, FatContent 17.4 g, FiberContent 6.2 g, ProteinContent 35.2 g, SaturatedFatContent 4.9 g, SodiumContent 147.8 mg, SugarContent 6.8 g
More about "vegetable dish recipe recipes"
VEGETABLE PAD THAI RECIPE: HOW TO MAKE IT
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Dinner
Cuisine Asia, Thai
Calories 404 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Dinner
Cuisine Asia, Thai
Calories 404 calories per serving
- Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside., In a large skillet or wok heat 2 teaspoons oil over medium-high heat. Add tofu; cook and stir until golden brown, 4-6 minutes. Remove and keep warm. Cook and stir carrots and snow peas in remaining 1 teaspoon oil until crisp-tender, 3-5 minutes. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.
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MEDITERRANEAN VEGETABLE STEW RECIPE | ALLRECIPES
A Mediterranean diet has been shown to relieve arthritis pain. Serve over polenta, rice or pasta.
From allrecipes.com
Reviews 4
Category Stew
Calories 222.1 calories per serving
From allrecipes.com
Reviews 4
Category Stew
Calories 222.1 calories per serving
- In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.
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QUICK AND EASY VEGETABLE SOUP RECIPE | ALLRECIPES
A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
From allrecipes.com
Reviews 4.5
Category Vegetable Soup
Calories 116.2 calories per serving
From allrecipes.com
Reviews 4.5
Category Vegetable Soup
Calories 116.2 calories per serving
- In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
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VEGETABLE PAD THAI RECIPE: HOW TO MAKE IT
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Dinner
Cuisine Asia, Thai
Calories 404 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Dinner
Cuisine Asia, Thai
Calories 404 calories per serving
- Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside., In a large skillet or wok heat 2 teaspoons oil over medium-high heat. Add tofu; cook and stir until golden brown, 4-6 minutes. Remove and keep warm. Cook and stir carrots and snow peas in remaining 1 teaspoon oil until crisp-tender, 3-5 minutes. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.
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VEGETABLE TEMPURA RECIPE | JAMIE OLIVER | FOOD NETWORK
Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they are cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp. These can be eaten alone as a starter with a good sprinkle of rock salt, halves of lemon or lime and possibly some of the dips. The battered vegetables also make a nice side dish, especially with simply cooked meat or fish and a salad.
From foodnetwork.com
Reviews 4.9
Total Time 35 minutes
Category appetizer
Cuisine asian
From foodnetwork.com
Reviews 4.9
Total Time 35 minutes
Category appetizer
Cuisine asian
- Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;
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VEGETABLE PAD THAI RECIPE: HOW TO MAKE IT
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Dinner
Cuisine Asia, Thai
Calories 404 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Dinner
Cuisine Asia, Thai
Calories 404 calories per serving
- Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside., In a large skillet or wok heat 2 teaspoons oil over medium-high heat. Add tofu; cook and stir until golden brown, 4-6 minutes. Remove and keep warm. Cook and stir carrots and snow peas in remaining 1 teaspoon oil until crisp-tender, 3-5 minutes. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.
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VEGETABLE TEMPURA RECIPE | ALLRECIPES
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