42 usual vegetable Recipes

carrots or 1/2 cup peas or 1/2 cup mixed vegetables, boiled, cheddar cheese, shredded, margarine or 1/2 cup butter, whole wheat flour, milk (as much as it takes, usually 2-3 tablespoons)

potatoes, peeled and quartered, water (saved from boiling potatoes), salt (i usually use more), onion powder, garbanzo beans, frozen corn, thawed, frozen peas, thawed, peanut butter (crunchy is best!), water, seasoning salt

vegetable stock or 4 cups vegetarian chicken stock, stewed tomatoes (can also use fresh-i usually 1 can along with chopped fresh tomatoes) or 2 (14 1/2 oz) cans diced tomatoes (can also use fresh-i usually 1 can along with chopped fresh tomatoes), potato, cubed, onion, chopped, celery ribs, chopped, carrots, chopped, cabbage, finely chopped, kidney beans (i use fresh often also), fresh corn kernels (or canned will work), zucchini, sliced, pasta, uncooked (your choice of favorite style pasta. i usually use spirals or penne, but really it depends mostly on), salt , to taste, pepper , to taste

butter or 3 tbsp margarine, all-purpose flour, campbells condensed beef broth (flavor of your choice, i usually use beef) or 1 (10 1/2 oz) can condensed chicken broth (flavor of your choice, i usually use beef) or 1 (10 1/2 oz) can condensed vegetable broth, undiluted (flavor of your choice, i usually use beef), worcestershire sauce , to taste, garlic powder (do not use garlic salt... results will be too salty), ground pepper (to taste)

flavor of this stew really depends on good fresh corn. don tsp forget to scrape the pulp out of the cobs (see below) or the stew will be watery and a little bland. this homey dish is usually served with a crusty, rustic loaf of bread to help sop up the sauce and plenty of hot sauce; you can also serve this over plain steamed rice., ears corn , husks and silk removed, bone-in, skin-on chicken thighs (8 to 10 thighs), trimmed, salt and ground black pepper, vegetable oil, kielbasa sausage , sliced 1/4 inch thick, red bell peppers , stemmed, seeded , and cut into 1/2-inch pieces, onions , minced, celery ribs , minced, cayenne pepper, garlic cloves , minced or pressed through a garlic press (about 4 tsp), minced fresh thyme leaves , or 1/4 tsp dried, low-sodium chicken broth, bay leaves, minced fresh cilantro leaves, removing corn kernels and pulp from the cob, hold the cob on its end inside a large wide bolw and cut off the kernels using a paring knife., once the kernels are removed , firmly scrape the pulp and milk out of the cob using the back of a butter knife.

ground beef, onion, chopped, zucchini, cubed, bell pepper , colour of you choice or mix of colours,chopped, button mushrooms, sliced, pasta, shapes cooked and drained ,i usually use penne or 1 1/2-2 cups rigatoni pasta, chopped stewed tomatoes, ketchup, milk or 2 tbsp cream, dried oregano, vegetable bouillon granules, cheese, grated ,i usually use cheddar or 1/2-1 cup gouda cheese, salt , to taste, pepper, freshly ground ,to taste

all-purpose flour, salt, ghee or clarified butter or oil, cold water as needed , usually about 10 tbsp, baking potatoes , boiled until tender, drained and cooled, ghee or clarified butter or oil, minced onion, minced fresh ginger, hot green chile , such as serrano, finely minced, ground coriander, garam masala, cumin seeds, freshly ground black pepper, frozen green peas, thawed, chopped cilantro leaves, plain yogurt, chopped fresh mint leaves, chopped green onion, lemon juice, chutney , for serving

chicken, cooked and cubed, chicken broth, frozen mixed vegetables (or 2 cups of chopped veggies), petite diced tomatoes (i usually use about 1/2 to 3/4 of the can), garlic clove, onion , choppped, black pepper, basil, crushed, oregano, marjoram

lasagna noodles (9 noodles), fresh mushrooms, chopped, onion, chopped (1 cup), carrots, chopped (1 cup), garlic cloves, minced, butter, chopped broccoli (i chop very small for the kids and i don tsp use full amount), water (if needed), ricotta cheese, mozzarella cheese, grated parmigiano-reggiano cheese, eggs, parsley, chopped, dried thyme, crushed with fingers, dried marjoram, crushed with fingers, pepper, meatless spaghetti sauce (i usually use more since we like it a little more saucey, or homemade sauce of your choice), grated parmigiano-reggiano cheese

olive oil, chicken, cut up, paprika, onions, chopped, carrots, peeled and cut into 1 inch long thin strips, zucchini , cut into 1 inch long thin strips, red bell pepper , cut into 1 inch long thin strips, peanut butter, broth, drops hot pepper sauce (i usually use more), salt, pepper, chopped peanuts, , for garnish

vegetable oil, chicken thighs, skin removed, garlic, coarsely chopped, crushed red pepper flakes, white vinegar, soy sauce, honey, ground ginger (i usually use about 1 tsp fresh)

vegetable oil spray , as needed, wheat bran, almond flour, sugar substitute (recommended: splenda ), baking powder, pumpkin pie spice, salt, eggs, canned pure pumpkin (not pumpkin pie filling), vanilla extract (no sugar added, imitation is usually best), equipment : 9 by 5-inch loaf pan, suggestion : homemade sugarless whipped cream

vegetable oil, brown rice, water, garlic cloves, minced fine, firm tofu, drained and grated (about 1/2 block), grated raw beet (about 1 two-inch diameter beet), grated raw carrot (about 1 medium), fine dry breadcrumb, cheddar cheese (any age works well...i usually use medium), corn kernel, light soy sauce, chopped sunflower seeds

vegetable broth (i double this to thin the sauce), smooth peanut butter (i use natural crunchy pb), tomato paste, lemon juice, garlic clove, minced, sweet potatoes, peanut oil (i usually use olive oil), onion, minced, cooked chickpeas (i usually double this. we really like chickpeas.), fresh spinach, ground cumin, lemon juice, salt, turmeric, roasted salted peanuts (i chop them up.)

potato, boiled, peeled, & grated, flour, salt, egg, water (approximately ), butter, flour, black pepper, nutmeg (ground ), parsley, chopped, beef stock (i usually use veal stock) or 4 cups veal stock (i usually use veal stock) or 4 cups vegetable stock (i usually use veal stock), salt, sugar, brandy or 1/2 tsp almond extract, asparagus, cleaned & cut on the bias into 1-inch pieces, half-and-half or 1/2 cup milk

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

ground lamb (or other lean ground meat of your choice), onion , chopped (optional, if short on time, use chopped frozen s), garlic cloves, minced (optional, use more or less or garlic power, according to taste), curry powder (use high quality, such as madras), water (or use low sodium chicken or vegetable stock, i usually use homemade), fresh marinara sauce (such as buitoni), baby spinach (or up to 1 lb of chopped fresh or frozen spinach, or kale, or other green of your choice)

all pupose flour, white sugar, baking cocoa, divided, baking powder, salt (usually leave out), milk, vegetable oil, vanilla extract, brown sugar, water, cream or ice or heck have both, in medium bowl combine, flour , white sugar 2 tbsp cocoa, baking powder and salt., stir in until smooth, milk , oil and vanilla, spread in an ungreased 9 square pan ., combine and sprinkle over batter in pan, remaining 4 tbsp cocoa and brown sugar., pour hot water over all. do not stir, bake 350 for 35-40 minutes.