Use vegetable

Ground combined pork and beef • Bamboo shoot (or lotus root) • Carrot • Green pepper • ■ Red Miso (mixed is also fine) • ■ Sake • 1/2-2 tablespoons ■ Sugar • ■ Soy sauce • ■ Chicken broth soup stock of available • Katakuriko slurry • Salt • Sesame oil •

whole wheat spaghetti • sardines packed in olive oil, lightly drained and broken into bite-sized pieces • cannellini beans, drained and rinsed • garlic, minced • extra-virgin olive oil (or use some of the sardine oil) • lemon zest • lemon juice • crushed red pepper flakes (to taste) • Freshly ground black pepper • Reserved pasta cooking water • baby bella mushrooms, halved or quartered • fresh green beans, trimmed •

medium eggplant • medium potatoes • medium daikon • broad beans, if available. (Use string beans as a substitute) • pumpkin or butternut squash • a green cabbage • “Paanch Phoron”, (a Bengali spice blend of mustard, cumin, fennel, fenugreek and back onion seeds) • turmeric powder • Kashmiri red chilli powder(optional) • minced ginger • salt • sugar (or sugar substitute) •

chicken stock (I use low sodium stock) • diced tomatoes (28 oz each) • medium sized sweet onions, cut into 3/4” chunks • Celery, cut into 1/2” thick slices. Use the leaves, too • Carrots, cut into 1/2” thick slices • medium-sized Potatoes, cut into 3/4” cubes (or you can use a combination of potatoes and parsnips) • Leek, thinly sliced • small zucchini, cut into slices ~1/2” thick, then cut each slice in half • small yellow squash, cut into slices ~1/2” thick, then cut each slice in half • garlic, chopped (or cut to your personal taste) • of a green Cabbage, sliced thinly • Fresh thyme or sage (or both, if you like). I used 6 leaves of sage and about 8 sprigs of thyme •

hamburger • kielbasa • onion diced • large potato chopped • frozen mixed vegetables • Any other vegetables you want to use up • garlic, minced • Taco seasoning • diced tomatoes • tomato sauce • rotel • water or beef broth •

bacon (I use low sodium) chopped • medium yellow onion, diced • garlic cloves, minced • ground turkey • small Yukon golden potatoes, chopped • large carrots, peeled and chopped • medium zucchini squash, chopped • chicken broth • can full fat coconut milk • Sea salt to taste

k pork ribs or your fave cut • large potato, sliced • tomatoes, sliced • green beans, prepped and cut • Leafy Vegetables, you can use : cabbage, pechay, wombok, bokchoy, spinach • or 1/2 tsp Turmeric powder • or 1/2 tsp Garam Masala powder • pork broth cube • fish sauce (Patis) • peppercorns • large (dried, herb) bay leaves • Salt and pepper to taste •

Chicken cuts or your favorite parts • - Vegetable options: green beans or string, kangkong / kangkung, spinach, moringa leaves, bokchoy, pechay, cabbage, chili leaves • small red or white onion, chopped • cloved garlic, chopped • thumb size ginger, sliced • M-L tomatoes, sliced thinly • water • patis or fish sauce (use salt if none) • Tamarind soup powder base (or paste, to taste) • Chicken broth cube • salt & pepper • Cooking oil

Pasta I used • medium onion roughly chopped • tblsp pink Himalayan salt • tblsp Italian season • spears Asparagus cut into pieces • green onions • goya Adobe • Parmigiano • shredded mixed cheddar or Mexican mix • bacon end cuts much less fat bacon chop • medium cut sandwich ham or cooked ham diced • Frozen mixed vegetables •

chicken broth (Better Than Bullion is a favorite!) • sausage (Dealers choice! I use pork, mild or hot.) • large chopped onion (Any type will work. Use your favorite.) • chopped celery • finely chopped garlic • extra virgin olive oil • Herbs De Provence (Please try to find/use this herb combo!) • dried lentils (Your choice, any type.) • diced fresh uncooked yams • fresh or frozen green peas • frozen (4 cups of fresh) spinach • can chopped green chilis (Mild or Hot) •

Skinless boneless chicken, I used thighs • chicken broth or stock. If you don’t have that use water with about 2-3 chicken bullion cubes • Salt, pepper, onion and garlic powders • bag wide egg noodles • cornstarch • I cup frozen corn • frozen peas

Boneless Chicken legs • Potato 1 Chop • Onion 1 Comb-shaped cut • Japanese leek 1 Diagonal cut • Red and yellow bell pepper 1/2 each Round slice • Salt • Pepper moderate amount • Cinnamon powder moderate amount • Ginger(It is possible to use ginger paste.) • Coconut milk

sliced beef • eggs • vegetable (use what you have at home) • onion, carrot, lettuce, greenhouse bean sprouts • bibimbap sauce • gochujang • vinegar • Korean sesame oil • cooking syrup

Puff pastry (follow puff pastry recipe or use shop brought) • tomato 400g • garlic cloves (squashed) • balsamic vinegar • shallot (sliced finely) • Olive oil • taleggio • Red pepper • Courgette (sliced) • Aubergine (sliced) • Toasted Almond • Parsley •

chicken drum • mixture of garlic paste & onion paste (can be replaced with powder) • Paprika powder • honey • olive oil • Lemon • Oregano, parsley, rosemary, thyme, Black pepper, turmeric powder, chili powder, curry powder (I use 1/2 tsp each of them) • nutmeg • Salt • potatoes (medium size, cut into 4) • Paprika, 1 spring onion, 1 onion, 1/2 zucchini, 1 carrot (cut all the vegetables into bite size pieces)

green beans • very large carrot • large red onion, white is ok • celery stalk • red pepper • Salt • Black pepper • Mexican Oregano large • Bay Leaves • Vinegar (any is ok we had red wine)if a stronger use less • Olive oil • Hot sauce (optional) •

unsalted butter • sliced mushrooms • medium zucchini sliced • large shell-on shrimp • water • spaghetti noodles • creole or cajun seasoning (I use Tony Cachere's)

Potatoes • Carrots • Celery • Tofu (I use silk tofu) cut into cube/bite size • Fried garlic • Black/white pepper • Chicken powder (I use mushrooms powder) • Chopped chinese celery for garnish • Fried shallots for garnish

Chinese cabbage • Cabbage • Japanese radish • Carrot • Water • Salt • Bouillon powder(no salt added) • And White pepper • (If you use salted bouillon, reduce salt)

basmati rice, washed until the water is clear • vegetable broth • medium-sized zucchini, cubed • big tomato, cubed • bell pepper, cubed • medium-sized eggplant, cubed • onion, cubed • garlic, crushed and minced • salt • oil (I normally use sunflower)

steak • potatoes or three small potatoes • Use one can of each vegetable you want to have • sweet corn • peas • Rotel (HOT) • potatoes • ^^^ I also added 3 small Potatoes • tomatoes (optional)

large bunch Bok Choy, white stems separated from green leaves • olive oil • small onion, diced • garlic cloves, minced • grated peeled fresh ginger • red curry paste (use mild or spicy, according to preference). Medium works best with this dish. I used a jar of Trader Joe's Red Curry Simmer Sauce! • small sweet potato, peeled and cut into 1 inch pieces • chicken or vegetable stock • Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions)) • dark brown sugar • can of full fat coconut milk • teaspoon kosher salt plus more to taste •

Option: I normally start out with 1 large can or bottle of V8 juice... fill the can or bottle with water and mix in 5-7 quart pot • This time I did not have any V8 juice. I used one 24 ounce of crushed tomatoes, filling the can four times with water. Added to pot • While the liquids are cooking on low heat. Prep: • Medium potatoes, peeled and cut into large bite size pieces • large carrots cleaned and cut into large bite size pieces • large bell peppers cleans a cut into large bite size • large sweet onions roughly chopped • I save celery tops with leaves, I tossed in three for flavor • fresh Cloves minced garlic • Roma tomatoes peeled and quartered, 1 pint of yellow and red grape tomatoes • White cabbage roughly chopped • I add enough Raw sugar to cut the tartness. (I do not like tart) •

Crabs cut in • kilo shrimps • Kalabasa or squash seeds spooned out then skin peeled • onions chopped • Ginger chopped • Garlic chopped • Okra tops and bottoms cut • eggplants sliced diagonally • Finger Green Chillies • Gata or Coconut milk I used knorr you can use can or fresh • Pepper

sweet potatoes, chopped into small cubes • carrots, sliced (I used purple & white carrots but could use orange too) • Japanese eggplant, sliced thin • mushrooms, sliced • whole leaf kale, hand shredded • green onion, sliced • corn • vegenaise • pesto • parmesan cheese • Asiago cheese • parmesan •

2-3 lb beef rump roast • cooking oil suitable for high heat (I use light olive oil) • medium yellow onion - peeled and diced to 1/4" pieces • garlic - crushed • all-purpose flour • low sodium beef broth • marsala wine (optional) • medium potatoes - peeled, cut in thirds across • medium carrots - peeled, cut in thirds across • medium turnips - quartered • large parsnips - peeled cut in half across, fat ends quartered • salt and pepper

noodle • egg • Chinese cabbage,you can use other vegetables • spring onion • ginger • garlic • oil • salt • Chinese soy sause • sesame oil • vinegar • red pepper

● For The Proteins [you can also use chicken or seafood] • 80/20 Lean Ground Beef • ● For The Vegetables Seasonings & Broth • Boxes Beef Broth • Thick Sliced Mushrooms • Medium White Onions • Small Head Broccoli • Sliced Cabbage • Sliced Carrots • Sliced Celery • LG Green Bell Pepper [deseeded] • Medium Red Bell Pepper [deseeded] •

russet potatoes, cut into 8 pieces each • small cauliflower, cut into florets • carrots, cut into smaller pieces, about baby carrot size • french cut green beans, drained • butter • all-purpose flour (can use gluten-free flour as well) • milk of your choice • salt • pepper • shredded cheddar cheese (3 oz) • chopped fresh parsley