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§  Diana's Menu& Recipe Box  §

Home/Fit & Fare/Vegetarian/On the Grill/Leftovers/Breakfast/Sauces/Gravy/Dips & Dressings/Menu for a Month/Cooking Tips/Frugal Living

The Menu

Soups

Salads

Appitizers

Subs & Wraps

Beef

Chicken

Pork

Turkey

Seafood

Other Meats

Meatless

Sides

Veggies

Breads

Desserts

Beverages

 

Veggie Ideas

Sautéed

Boiled

Grilled

Glazed

Baked

Broiled Veggies

Candied

Kabobs

 

Casseroles

Veggie Mixes

Steamrd

 

Glazed Baby Carrots

Glazed Baby Carrots
  • 1 pound fresh baby carrots
  • 1 stick butter
  • 1/2 cup brown sugar
  • 2 tablespoons chopped parsley

Cook carrots in salted water and drain. Melt butter in large skillet. Add brown sugar and stir until blended and bubbly. Add drained carrots and sauté slowly until carrots are caramelized. Pour into serving dish and garnish with chopped parsley and serve.

 

Candied Yams

Candied Yams
  • 1 (29 ounce) can sweet potatoes
  • 1/4 cup butter, cut into pieces
  • 1/2 cup brown sugar
  • 1 1/2 cups miniature marshmallows
  1. Place sweet potatoes in a medium baking dish and distribute butter pieces evenly. Sprinkle with brown sugar and top with miniature marshmallows. Cover and bake in 400 degree oven 25 minutes, or until sweet potatoes are tender and marshmallows are melted.
 
 

Green Bean Casserole

Green Bean Casserole
  • 2 Cans French style green beans, well drained
  • 1 can cream of mushroom soup
  • 1/2 c. milk
  • 1 1/3 c. Fried onions such as French's
  • 1/8 tsp. Ground pepper
In casserole dish, combine beans, soup, milk, pepper and 1 cup fried onions. Sprinkle the rest of the fried onions on top, cover and bake in 350° oven for 20. Uncover and bake 10 minutes more.
 

Creamed Corn

Creamed Corn
  • Cooked Ears of Corn on the Cob

Using a serrated knife, cut corn kernels off cob then run knife down edges of cob again to get the corn cream. To make the task much easier you can get a corn cutter and run it down the cobs 2 or three times.

 

Stuffed Artichokes

  • 4 large artichokes
  • 3 slices Italian bread, cubed or 1-2 cups dry bread crumbs
  • 2 tsp black olives, finely chopped (Optional)
  • 1-2 tsp Onion, finely chopped (Optional)
  • 1-2 tsp Celery, finely chopped (Optional)
  • 2-4 large Garlic cloves, minced (Optional)
  • 1-2 Tbs each: fresh basil, parsley, and oregano, finely chopped (Optional)
  • or 2-4 Tbs dry Italian seasoning (Optional)
  • 1/4-1/2 cup grated Parmesan or Romano cheese  (Optional)
  • 1/4-1 cup olive oil (Optional)
  • 2 lemons or 2 tsp lemon juice
  • 1/4 tsp ground black pepper (Optional)
  • salt and pepper to taste
Cut the stems off flush with bottom and the bottom ring of leaves. Remove any leaves that are purple rather than green.
Wash the artichokes. Using a sharp knife, cut top quarter off. Using kitchen scissors, snip off tips of outer leaves; brush cut edges with lemon juice. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed. 

In a medium bowl combine all ingredients except lemon juice and olive oil, mix well. Start adding Olive oil a little at a time stirring until thoroughly combined and moistened and is of desired consistency. Gently spread the artichoke leaves a little, so you can fill each layer with the bread crumb mixture. Work from the bottom-up and fill centers tamping down with the back of the spoon until each artichoke is filled to the top.

Oven Method: Place the artichokes in a baking dish and add enough water to cover the bottom halves of the artichokes. Cover with lid or foil. Bake at 350°F- 450°F for 45-75 minutes or until leaves pull out easily. If the water level drops to less than 1/2 inch while cooking, add more.

Stove Method: Tightly pack stuffed artichokes together in a heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 1-2 tablespoons olive oil and sliced garlic (Optional). Bring to a boil over high heat; reduce heat to low and simmer, covered, for 45 minutes- 1 hour or until leaves pull out easily. If liquid is evaporating too quickly add a little more water.

Serve hot, warm or cold. Serving suggestions include: Drizzle olive oil and/or the juice of a lemon over tops of the artichokes. Drizzle a little of the liquid from the pot over the artichokes before serving.

Coleslaw, Authentic KFC Version

  • 2 1/4 Tsp tarragon vinegar
  • 3 1/4 Tbs vegetable oil
  • 3/8 cup chopped onion (Optional)
  • 1 1/4 cup Miracle Whip
  • 1/2 cup sugar
  • 1 carrot
  • 1 head cabbage
Mix oil, onions and sugar. Add Tarragon vinegar, then Miracle Whip. Pour over grated carrots and cabbage and stir well. Cover and refrigerate (overnight is best). The tarragon is the secret seasoning. Compare with the real KFC Cole Slaw.

Basic Coleslaw

  • 1 Head Cabbage, finely shredded
  • 1-2 Carrots, finely shredded
  • Cole Slaw Dressing

Toss everything together in large bowl. Refrigerate until ready to serve.

Stir Fry

  • 3-5 Tbs Wok or vegetable oil
  • 1 Bell Pepper, Sliced (Optional)
  • 1 Onion, Sliced (Optional)
  • 6 Oz Snap Peas (Optional)
  • 1 Can baby corn (Optional)
  • 6 Oz Broccoli (Optional)
  • 1 Can Sliced Water Chestnuts
  • 1 Can Bamboo Shoots
  • 6 Oz Bean Sprouts, or 1 can
  • 1 Carrot, shredded or sliced thin
  • 2 Stalks Celery, chopped
  • 3 Green Onion (Scallions) chopped
  • Mushrooms, sliced
  • 4-8 Tbs Soy Sauce (Kikkoman is the best)
In wok or large deep skillet, heat oil and add veggies and soy sauce and stir-fry 5-10 minutes or until veggies are done to your liking. Serve over plain white rice, fried rice, fried noodles or lo-mien noodles.

3 Bean Salad

  • 1/2 c. vinegar (Your favorite kind)
  • 1/2 c. sugar
  • 1/2 c. oil (Your favorite kind)
  • 1 can cut green beans, drained
  • 1 can cut wax beans, drained
  • 1 can red kidney beans, drained
  • Red onion rings (optional)
Combine vinegar, sugar, and oil in large bowl and mix well. Add drained beans to dressing, toss gently and mound in refrigerator for at least 2 hours or overnight. May garnish with onion rings.

String Beans & Mushrooms

  • 1 Can French Style Green Beans, half drained
  • 1 Can Sliced or Button Mushrooms, un-drained
  • 1 Tbs Margarine
  • 1 Tsp Ground Black Pepper
A very simple yet delightful combination. In pot, combine everything and cook over medium heat until hot.

Boiled Cabbage

  • 1-2 Lbs Fresh Cabbage, cut into chunks
  • 1 Lb Bacon, chopped
  • Water for boiling
Put everything into a pot making sure to completely cover cabbage and bacon and heat on medium-high heat until boiling, reduce heat and simmer 15-20 minutes or until cabbage is soft and bacon is cooked.

Fried Onion Rings

  • 1 Large Vidalia Onion, sliced thick
  • 2 Eggs
  • Batter mix *
  • Oil for frying
Heat oil in a large deep skillet, pot or a deep fryer. Scramble eggs in a wide bowl such as a soup bowl. Using another such bowl put the batter mix in. Slice tomatoes to desired thickness. Dip a couple onion ring slices in egg on both sides. Let egg run off then place in breading or batter mix. Flip to cover all sides. Place in hot oil and fry until tender or floating. Remove from oil and place on a paper towel lined plate to drain excess oil. Continue until all rings are done, serve hot.

* For batter mix I find the store bought batter mix works best. I like the "Breader" from Wal-Mart. Try Country or Chicken for the best flavor.

Fried Green Tomatoes

  • Several Large Green Tomatoes
  • 2 Eggs
  • Breading or Batter mix *
  • Oil for frying

Heat oil in a large deep skillet, pot or a deep fryer. Scramble eggs in a wide bowl such as a soup bowl. Using another such bowl put the breading or batter in. Slice tomatoes to desired thickness. Dip a couple tomato slices in egg on both sides. Let egg run off then place in breading or batter mix. Flip to cover al sides. Place slices in hot oil and fry until tender or floating. Remove from oil and place on a paper towel lined plate to drain excess oil. Continue until all slices are done, serve hot. Try these on bread as a sandwich!

* For breading mix, use Italian style bread crumbs mixed with some pepper, garlic powder and onion powder.

For batter mix I find the store bought batter mix works best. I like the "Breader" from Wal-Mart. Try Country or Chicken for the best flavor.

Breaded Fried Veggies

Breaded Fried Mushrooms

  • 1 Lb Fresh Mushrooms, cauliflower, or broccoli, washed and drained
  • Egg-milk mixture
  • 2 Cups Chicken Breader
  • Oil for deep frying

Breaded Fried Cauliflower

Put 1 Cup Chicken Breader in a zipper bag. Put a small handful of veggies in egg-wash at a time, shake off excess and put in bag and shake well. Lay on a dry plate. Do all the veggies. Now, put the other cup of Chicken Breader in the bag and shake veggies a second time, just a small handful at a time. Drop a few at a time in ready hot oil and cook until veggies float. Drain on paper towels and serve.

Breaded Fried Broccoli

Italian Vegetable Medley

  • 1 Can Stewed Tomatoes
  • 1 Cup Whole Kernel Corn
  • 1 Cup Cut Zucchini
  • 1 Green Pepper, Chopped
  • 1 1/2 Cups Italian Green Beans
Mix everything in a pot with about 1/2 cup water and heat over medium heat until desired doneness.

Steamed Veggies

  • Water
  • Veggie of choice
  • Salt & Pepper to taste if desired
Simple & basic steaming for just about any veggie. The stovetop method was the most common way until the advent of the microwave. Still, if you already have the oven on, you may find it just as easy, if not easier, to use what's already on.

Stove Method 1: Put any fresh or frozen veggies in a pot with about 1/2 inch water and heat over medium heat until desired doneness. 

Stove Method 2: Put a steamer basket or small metal colander in a pot and fill with water just under the basket and put any fresh or frozen veggies in and heat over medium heat until desired doneness. 

Microwave Method 1: Put any fresh or frozen veggies in a microwave safe bowl with about 1/2 inch water. Lightly cover and heat until desired doneness. 

Microwave Method 2: Put a microwave steamer basket or small microwave safe colander in microwave safe bowl and fill with water just under the basket and put any fresh or frozen veggies in. Heat on high 1 minute at a time until desired doneness. 

Oven Method 1: Put any fresh or frozen veggies in a covered deep baking dish with about 1/2 inch water and heat in oven until desired doneness. 

Oven Method 2: Put a steamer basket or small metal colander in a covered deep baking dish and fill with water just under the basket and put any fresh or frozen veggies in and heat in 350° - 475°  oven until desired doneness. 

Stewed Tomatoes

  • Desired amount of Fresh Tomatoes with tops an bottoms cored out
  • Water for boiling
Pour water in pot to completely covering tomatoes. Cook on medium-high heat until a rolling boil, reduce heat and simmer another 10-20 minutes or until skin splits and tomatoes are tender. Drain well and carefully remove skins from very hot tomatoes.

* Can be used for Italian Veggie Medley, or as a base for chili sauce, spaghetti sauce, pizza sauce and so much more!

Vegetable Medley

  • Broccoli
  • Cauliflower
  • Carrots, sliced
  • Whole Kernel Corn

Traditionally, this consists of, broccoli, cauliflower and sliced carrots, however, you could use just about any vegetables you desire. Mix all veggies in a pot with about 1/2 inch water and heat over medium heat until desired doneness. 

Veggies in Butter

  • Desired amount of Fresh or frozen Vegetables of your choice
  • Water for boiling
  • Butter or margarine
  • Salt & Pepper to taste

Simple & basic for just about any veggie. Rinse well, put in a pot with water, heat to boiling over medium high heat. Reduce heat and continue simmering until desired doneness. Drain and drown in butter or margarine.

Stuffed Tomatoes

These are great to make with or with out meat. My favorite is with chopped chicken.

  • 6 med tomatoes
  • Chopped meat (bacon, chicken, ground beef, steak, pork, sausage, etc.) (Optional)
  • 1-2 Stalks celery, finely chopped (Optional)
  • 2 green onions, finely chopped (Optional)
  • 1/2 Cup seasoned bread crumbs
  • 1 - 2 tablespoon margarine, melted
  • 1 beaten egg (Optional)
  • 1/4 cup Broth, any flavor (Optional)
  • 1/2 cup chopped green bell pepper (Optional)
  • 1 med. onion, diced (Optional)
  • 2 cloves garlic minced (Optional)
  • 1/4 cup Grated or shredded cheese (Optional)
  • thyme, oregano, rosemary, basil, sage, garlic powder, ground black pepper, to taste
Cut a 1/2-inch slice from the top of each tomato; discard tops. Scoop out pulp; squeeze juice out. Season insides of tomatoes with salt and pepper, turn upside down on paper towels and set aside. In a medium skillet cook garlic, vegetables and any meat, if desired, in margarine for 2-5 minutes or until slightly tender and meat is fully cooked. Chop pulp and mix all ingredients. Spoon mixture into tomatoes packing them tightly. Sprinkle cheese or other topping if desired. Arrange stuffed tomatoes in a baking dish with a little water in the bottom and bake covered or uncovered at 350° for 20-35 minutes or until until tomatoes are cooked and tender and stuffing is hot.
Veggie/Fruit List
Veggies
  • acorn squash

  • artichokes

  • asparagus

  • Baby Corn

  • Bamboo Shoots

  • bean sprouts

  • beets

  • Bell peppers

  • bok-choy

  • broccoli

  • Brussels sprouts

  • butternut squash

  • cabbage

  • Carrots

  • cauliflower

  • celery

  • Chinese Cabbage

  • collard greens

  • corn/Creamed Corn

  • cucumbers

  • dark green leafy lettuce

  • eggplant

  • French Style Beans

  • green beans

  • Green Onions

  • Hubbard squash

  • iceberg (head) lettuce

  • kale

  • Leeks

  • lima beans (green)

Veggies

  • mesclun

  • mushrooms

  • mustard greens

  • okra

  • onions

  • parsnips

  • Peas

  • pumpkin

  • Radish

  • Rhubarb

  • romaine lettuce

  • Rutabaga

  • spinach

  • Squash

  • String Beans

  • Summer Squash

  • sweet potatoes

  • Swiss Chard

  • tomatoes

  • tomato juice

  • turnip greens

  • turnips

  • vegetable juice

  • Water Chestnuts

  • watercress

  • wax beans

  • Winter Squash

  • Yams

  • Zucchini

Beans/ Lentils/ Legumes

  • black beans

  • black-eyed peas

  • garbanzo beans (chickpeas)

  • kidney beans

  • lentils

  • lima beans (mature)

  • navy beans

  • pinto beans

  • soy beans

  • split peas

  • tofu (bean curd made from soybeans)

  • white beans

Fruit

  • Apple

  • Apricot

  • Avocado

  • Banana

  • strawberries

  • black berries

  • blueberries

  • boisen berries

  • raspberries

Fruit

  • Cherry
  • Cranberry 
  • Figs
  • Gooseberries
  • Grapes
  • Grapefruit
  • Kiwi
  • Lemon 
  • Lime
  • Mango
  • cantaloupe
  • honeydew
  • watermelon
  • Nectarine
  • Orange
  • Papaya
  • Passion Fruit
  • Peach
  • Pear
  • Pineapple 
  • Plantains
  • Plum
  • Pomegranate 
  • Prunes
  • Quince 
  • Raisins
  • Star Fruit
  • Tangerines
  • Watermelon

List of Veggies & Fruit by Color

Red Foods:

  • Red apples

  • Beets

  • Red cabbage

  • Cherries

  • Cranberries

  • Pink grapefruit

  • Red grapes

  • Red peppers

  • Pomegranates

  • Red potatoes

  • Radishes

  • Raspberries

  • Rhubarb

  • Strawberries

  • Tomatoes

  • Watermelon

Orange/Yellow Foods:

  • Yellow apples

  • Apricots

  • Butternut squash

  • Cantaloupe

  • Carrots

  • Grapefruit

  • Lemons

  • Mangoes

  • Nectarines

  • Oranges

  • Papayas

  • Peaches

  • Pears

  • Yellow peppers

  • Persimmons

  • Pineapple

  • Pumpkin

  • Rutabagas

  • Yellow summer or winter squash

  • Sweet corn

  • Sweet potatoes

  • Tangerines

  • Yellow tomatoes

  • Yellow watermelon

Green Foods:

  • Green apples

  • Artichokes

  • Asparagus

  • Avocados

  • Green beans

  • Broccoli

  • Brussels sprouts

  • Green cabbage

  • Cucumbers

  • Green grapes

  • Honeydew melon

  • Kiwi

  • Lettuce

  • Limes

  • Green onions

  • Peas

  • Green pepper

  • Spinach

  • Zucchini

Blue/purple foods 

  • Blackberries

  • Blueberries

  • Eggplant

  • Figs

  • June berries

  • Plums

  • Prunes

  • Purple grapes

  • Raisins

White Foods: 

  • Bananas

  • Cauliflower

  • Garlic

  • Ginger

  • Jicama

  • Mushrooms

  • Onions

  • Parsnips

  • Potatoes

  • Turnips


 

Please feel free to contact us with Questions, Comments, Concerns, Compliments: E-mail us

 

 

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