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43 Cast-Iron Recipes for Vegetarians

With a cast-iron skillet in hand, you can truly make it all!

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Baked Cheddar Eggs & PotatoesTaste of Home

Baked Cheddar Eggs & Potatoes

I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, Arizona

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Veggie-Cashew Stir-FryTaste of Home

Veggie-Cashew Stir-Fry

Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies has always been a struggle until I whipped up this stir-fry one night. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio

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Almond Streusel RollsTaste of Home

Almond Streusel Rolls

Try my prizewinning pastry! These rolls are so popular that they often don't even cool completely before the pan is empty. —Perlene Hoekema, Lynden, Washington

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Homey Mac & CheeseTaste of Home

Homey Mac & Cheese

I also call this "my grandson's mac and cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, Florida

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Tofu Chow MeinTaste of Home

Tofu Chow Mein

This is an easy recipe for a "tofu beginner," as it teaches people how to use it. If you have time, one way to prepare it is to cut the tofu block in half and wrap well in a terry kitchen towel. Let it sit in the fridge for at least an hour to absorb excess water. For a complete meal, serve with Chinese soup and egg rolls! — Autumn SinClaire, Gold Beach, Oregon

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Creole CornbreadTaste of Home

Creole Cornbread

Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana

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Chocolate Pecan Skillet CookieTaste of Home

Chocolate Pecan Skillet Cookie

Bake up the ultimate shareable cookie. For variety, replace the chocolate chips with an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries. —James Schend, Pleasant Prairie, Wisconsin

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Butternut Squash RollsTaste of Home

Butternut Squash Rolls

With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri

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Berry Bliss CobblerTaste of Home

Berry Bliss Cobbler

A little bit sweet, a little bit tart and topped off with golden, sugar-kissed biscuits, this cobbler is summer perfection. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Country Potato PancakesTaste of Home

Country Potato Pancakes

Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin

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Italian Cloud EggsTaste of Home

Italian Cloud Eggs

Drop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin

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Caramel-Apple Skillet BuckleTaste of Home

Caramel-Apple Skillet Buckle

My grandma made a version of this for me when I was a little girl—and fresh apples from a tree in her backyard added an extra-special touch. I’ve adapted her recipe because I love the combination of apple, pecans and caramel. —Emily Hobbs, Springfield, Missouri

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Chickpea & Potato CurryTaste of Home

Chickpea & Potato Curry

I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas

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German Apple PancakeTaste of Home

German Apple Pancake

If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington

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Potato Pan RollsTaste of Home

Potato Pan Rolls

My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming

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Country Pear Puff PancakeTaste of Home

Country Pear Puff Pancake

This sweet, gooey pancake is dressed up with caramelized pears and baked until golden. Cut into serving-size wedges, it's a special change of pace. —Steffany Lohn, Brentwood, California

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Creamy Eggs & Mushrooms Au GratinTaste of Home

Creamy Eggs & Mushrooms Au Gratin

When I want a brunch recipe that has the crowd appeal of scrambled eggs but is a little more special, I turn to this dish. The Parmesan sauce is simple but rich and delicious.—Deb Williams, Peoria, Arizona

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Mini Nutella DoughnutsTaste of Home

Mini Nutella Doughnuts

You can make these bites in advance and refrigerate them before frying. Just be sure to bring the dough to room temperature before frying. —Renee Greene, Smithtown, New York

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Caraway Seed Rye BreadTaste of Home

Caraway Seed Rye Bread

My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan

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Plum Upside-Down CakeTaste of Home

Plum Upside-Down Cake

Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.—Bobbie Talbott, Veneta, Oregon

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Broccoli Cauliflower ComboTaste of Home

Broccoli Cauliflower Combo

Shallots, basil and broth rev up the taste of this nutritious vegetable medley. The bright color and fresh flavors will dress up your plate! —Clara Coulston, Washington Court House, Ohio.

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Sauteed Radishes with Green BeansTaste of Home

Sauteed Radishes with Green Beans

I’ve heard radishes are the only vegetable you don’t cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. —Pam Kaiser, Mansfield, Missouri

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Spicy Veggie Pasta BakeTaste of Home

Spicy Veggie Pasta Bake

My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota

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Asparagus-Mushroom FrittataTaste of Home

Asparagus-Mushroom Frittata

My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey

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Skillet Hasselback Sweet PotatoesTaste of Home

Skillet Hasselback Sweet Potatoes

Treat your sweet-salty tooth! Sweet potatoes dressed with buttery, herby, garlicky goodness make for a stunning, delicious side dish. —Lauren Knoelke, Milwaukee, Wisconsin

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Baked Peach PancakeTaste of Home

Baked Peach Pancake

This dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. —Nancy Wilkinson, Princeton, New Jersey

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Brunch BeignetsTaste of Home

Brunch Beignets

Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they are a delight! —Lois Rutherford, Elkton, Florida

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Shredded Gingered Brussels SproutsTaste of Home

Shredded Gingered Brussels Sprouts

Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Taste of Home Deputy Editor

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Cherry-Peach DumplingsTaste of Home

Cherry-Peach Dumplings

You can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There’s no more convenient way to enjoy the fruits of the season. —Patricia Frerk, Syracuse, New York

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Muenster BreadTaste of Home

Muenster Bread

Many years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful round golden loaf. With a layer of cheese peeking out of every slice, it's definitely worth the effort. —Melanie Mero, Ida, Michigan

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Sweet Potato and Egg SkilletTaste of Home

Sweet Potato and Egg Skillet

I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast...and it worked! —Jeanne Larson, Mission Viejo, California

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Rolled Buttermilk BiscuitsTaste of Home

Rolled Buttermilk Biscuits

I scribbled down this recipe when our family visited The Farmers' Museum in Cooperstown, New York, many years ago. I must have gotten it right, because these biscuits turn out wonderful every time. —Patricia Kile, Elizabeth, Pennsylvania

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Quickpea CurryTaste of Home

Quickpea Curry

This colorful curry is a nice change of pace for a busy weeknight. I like to substitute fresh peas for frozen when they're in season. —Beth Fleming, Downers Grove, Illinois

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Rustic Honey CakeTaste of Home

Rustic Honey Cake

When my boys were young, they couldn’t drink milk but they could have yogurt. This was a cake they could eat. And it’s one dessert that doesn’t taste overly sweet, which is always a nice change of pace. —Linda Leuer, Hamel, Minnesota

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Caramelized Mushroom and Onion FrittataTaste of Home

Caramelized Mushroom and Onion Frittata

When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I enjoy them in a hearty breakfast frittata. — Melissa D'Antonio, Poughkeepsie, New York

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Grilled Cranberry Pear CrumbleTaste of Home

Grilled Cranberry Pear Crumble

My husband loves it when I make dessert. Fruit crisps are easy and quick to prepare, so I make them often! I created this fall-flavored grilled version with fresh pears and items I had on hand. We loved it. —Ronna Farley, Rockville, Maryland

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Skillet Herb BreadTaste of Home

Skillet Herb Bread

We had a lot of family get-togethers when I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. But Mom's was my favorite—she started making it 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California

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Skillet Potato MedleyTaste of Home

Skillet Potato Medley

The pretty potatoes I had just harvested from my garden inspired me to mix them up for dinner. The results: a wonderful side dish. —Lori Merrick, Danvers, Illinois

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Mediterranean Broccoli & Cheese OmeletTaste of Home

Mediterranean Broccoli & Cheese Omelet

My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida

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Banana Skillet Upside-Down CakeTaste of Home

Banana Skillet Upside-Down Cake

My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee

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Chocolate Chip Dutch BabyTaste of Home

Chocolate Chip Dutch Baby

I modified a friend's traditional Dutch baby recipe to come up with this version my family thinks is terrific. You'll be surprised at how easy it is to make. —Mary Thompson, La Crosse, Wisconsin

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Cilantro Ginger CarrotsTaste of Home

Cilantro Ginger Carrots

Peppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. They go from pan to plate in a twinkling. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Rainbow HashTaste of Home

Rainbow Hash

To entice my family to eat outside their comfort zone, I use lots of color. This happy hash combines sweet potato, carrots, purple potato and kale. —Courtney Stultz, Weir, Kansas

Camille Berry
Part of the third generation in a family of restaurateurs, Camille was born with a passion for cooking and food. She embarked on a career in hospitality where she excelled as a sommelier and wine director. This hospitality experience has given her a wealth of first-hand knowledge about how to pair all manner of drinks with food—plus some serious kitchen skills. These days, she's hung up her wine key in favor of a pen and covers all aspects of food and drink.

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