23 vegetable always Recipes

vegetable oil (or oil of your choice- olive tends to congeal in the fridge), cider (rice vinegar also works) or 1/2 cup white vinegar (rice vinegar also works), white sugar, black pepper (fresh ground is always better), salt (sea is always better), garlic cloves, finely minced

vegetable oil, white onions, sliced, beef broth, water, salt, garlic powder, ground black pepper, plain hamburger buns (i always use wheat ones), provolone cheese or 10 slices other white cheese, shredded parmesan cheese (optional)

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

dried garbanzo beans or 3 (15 oz) cans chickpeas, olive oil, chopped onions, garlic (pressed or minced ), vegetable stock, water or 2 cups additional vegetable stock, chopped fresh rosemary or 1/2 tsp dried rosemary, pepper (freshly ground is always better), diced tomatoes (undrained ), balsamic vinegar, grated fresh parmesan cheese (6 tbsp)

zucchini, thinly sliced, salt, plain flour , for dusting, vegetable oil , i always try not to use more but the zucchini will quickly absorb it at first. (for frying), thick plain yogurt (more or less , see intro), garlic cloves, crushed, more if you like, freshly chopped dill, hot sauce (optional)

chopped leftover cooked chicken or 4 cups cooked turkey, vegetable oil, chopped onion, garlic clove, minced, whole green chilies, chopped (canned or fresh , (to taste), canned diced tomatoes with juice, tomato puree, tomato passata, paprika, oregano, chili powder (more or less to your taste ), ground cumin, black pepper, salt, corn tortillas (i always used flour tortillas and i make my own), cheddar cheese, grated (the original recipe calls for monterey jack, so by all means use that if you can get it), sour cream , for serving, sliced spring onion , for serving

cooked spiral shaped pasta (i use the tri-colored pasta), chopped green pepper, sliced celery, chopped tomato (i always use roma tomatoes), shredded carrot, vegetable oil, cider vinegar, chopped onion (i grate mine), ketchup, sugar, salt, ground mustard, paprika, garlic powder, dried oregano

potatoes (i like russets), onion, sliced, table salt, ground black pepper (canned ), vegetable shortening (i always use crisco!)

all-purpose flour, vegetable shortening (or a combination of shortening and unsalted butter), salt, egg, cider vinegar, cold water

sliced carrot, green beans, cut in 1-inch pieces (fresh or frozen-i use fresh ), salad oil, cauliflower, sliced thin, water, cornstarch, bouillon cubes , chicken flavor, whole almond (i always use more), green onion, sliced (i use only the green tops ), garlic salt

tuna , in oil or water, anchovies, beans-pinto, white, and black, chicken broth, tomatoes, artichoke hearts, peanut butter, roasted pimentos, olives, capers, dijon mustard, soy sauce, various pastas, couscous, cornmeal, rice-brown , arborio, basmati, long-grain, lentils, vegetable, extra-virgin olive, white or red wine, cider, balsamic, sherry wine, sun-dried tomatoes, dry mushrooms, onions , shallots and garlic, potatoes, various spices, tuna (in oil or water)--2 to 5 years, beans --2 to 5 years, broths --2 to 5 years, tomatoes --12 to 18 months, peanut butter --6 to 9 months, roasted red peppers, olives --12 to 18 months, capers --12 to 18 months, dijon mustard--12 months, dried pastas--2 years, rice--2 years, cornmeal (degerminated)--6 to 12 months, stone-ground cornmeal--1 month, couscous--2 years, beans (navy, black, pinto)--12 months, legumes (lentils, split peas)--12 months, vegetable--2 years, extra virgin olive--2 years, flavored/nut--2 years, white or red wine--2 years, cider--2 years, balsamic--2 years, sherry wine--2 years

cubed beef stew meat (your choice , i always use 2 lb), whole kernel corn, undrained, green beans, canned carrots , with juice, canned sliced potatoes , with juice, crushed tomatoes, onion soup mix, salt and pepper

yucca root , i use goya frozen yucca, yautia, green bananas, plantains, sazon goya, use all 3 packet, salt, ground beef or 1/2 lb turkey, sazon goya , use the entire packet, sofrito seasoning , i use both frozen and bottled, instant minced garlic (i always use more), tomato sauce, dried oregano, spanish olives, diced (i always use more), green pepper, diced, capers, vegetable oil

all-purpose flour, dry mustard, salt (i leave this out ), beef boneless round steak, tip (i always use round) or 1 1/2 lbs chuck steaks, about 3/4 in thick. (i always use round), vegetable oil, whole tomatoes, undrained, minced garlic, water, onion, sliced, green bell pepper, sliced, worcestershire sauce

minced beef, canned tomatoes, chopped tomatoes, sliced mushrooms, sliced carrot, green beans (or any other vegetable), instant oxo, cubes (gravy granules), salt and pepper, unsalted butter, plain flour, grated cheese (to taste, i use a mix of whatever is in the fridge , always strong cheese), salt and pepper, grated cheese, for sprinkling

boneless pork chops, cut into 3/4-inch cubes, vegetable oil, hot-style catsup, honey, lemon juice, hot pepper sauce, dried thyme, crushed, dried rosemary, crushed, lemon pepper, i always mix the sauce up , a few hours early to give the flavors time to marry. i also add more of the same spices to the meat when cooking.

tomatoes, skinless (fresh is always best, but frozen tomatos will work.), chopped bell pepper, water, vegetable-based butter substitute (i used i can tsp believe it s not butter .), garlic cloves, dried chives, salt, pepper, ginger (i would ve used fresh , but someone threw my root out! i had to settle for ground ginge)

eggs, vegetable oil, sugar, vanilla, shredded zucchini, peel on and seeds scraped out, crushed pineapple , drained. i dont drain it dry., flour, baking soda, salt, baking powder, cinnamon, nutmeg , fresh grated is always best, raisins, walnuts, use coconut , craisins, chocolate chips. or some of each.