any one have thier own good recepies that will share them with me?

Answer 1

SPAM Alfredo:

Ingredients:
1/2 cup sweet butter, melted
1 cup heavy cream, warmed
3/4 cup freshly grated Parmesan cheese
Salt to taste
1/4 teaspoon freshly ground pepper
8 ounces Fettuccini or Angel Hair, cooked
1 8oz can of SPAM - cubed and sauted


Directions:

Mix first 5 ingredients. Pour over warm pasta. Add SPAM and toss to coat. Serve immediately.

This recipe for Alfredo Sauce serves/makes 4

Answer 2

Basic Quinoa recipe:
1 cup quinoa
2 cups boiling water
Oil
1 medium onion
Salt and pepper to taste

Rinse and drain the quinoa (use a fine mesh strainer)
Chop onions and sauté them until they are clear in a small pot
Add the quinoa, and continue sautéing for 1-2 minutes while stirring
Add the water and mix.
Lower the flame and after 15-20 minutes open the pot—the quinoa will have "sprouted" a little tail. If there is still a lot of water in the pot, continue to cook the quinoa uncovered until the water is evaporated.

Really Fast Vegetable Soup

4 carrots
1-2 large sweet potatoes
1 large piece of pumpkin (or butternut squash)
2-3 zucchinis
2 potatoes
1 large onion
1/2-1 teaspoon (to taste) cumin
1/4-1/2 teaspoon (to taste) turmeric
Salt and pepper

Wash and peel vegetables. Cut into large pieces and put into pot and cover with water. Cook on a high flame until water is boiling, then lower and simmer for a half hour or until vegetables have softened.
Blend in batches and return to pot. Add cumin, turmeric and salt and pepper. Stir and simmer for an additional 10 minutes.
Serve garnished with croutons or pine nuts.

Zucchini in Tomato sauce
(can also be served as a soup)

5 small zucchinis
Oil for frying
1-2 onions
4 large tomatoes cut into large chunks
Salt and pepper to taste

Chop onions and fry in a pot until soft
Add tomatoes, cover pot and letter simmer until it is reduced to a sauce
Add salt and pepper and stir well
Cut up zucchini into small pieces, add to sauce and mix well.
Simmer until zucchinis are soft but not mushy.

Shortcut: use a can of crush tomatoes instead of fresh tomatoes.
If you want to serve as a soup, add 3-4 cups of water before adding zucchinis.
You enrich it by melting yellow cheese or cottage cheese on it. .

Answer 3

Stuffed Peppers
INGREDIENTS
1 cup water
1/2 cup uncooked Arborio rice
2 green bell peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
1/2 cup crumbled feta cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.

Answer 4

1. bring a medium size pot of water to boil
2. put in spaghetti boil for five minutes
3. check for "doneness" (do not over cook)
4. drain and rinse, quickly
5. put the noodle back to the pot
6. turn the heat to hi
7. pour in half cup of any vegetable oil except olive oil
8. pour in half cup of soy sauce
9. under hi heat, stir sporadically
10. serve after 5 minutes hi heat stirring
11. eat with any meats (fried chicken, pork etc)
12. eat with any sides or salad

Answer 5

I have my own website which contains my personal collection of recipes.....have a peek!

http://www.gourmet-food-revolution.com/easy-dinner-recipes.html

Answer 6

Potato-Stuffed Enchiladas

Ingredients

(4 servings)

1 tb Olive oil
1 lb Russet potatoes, peeled,dice
1 ts Chili powder
1/2 ts Cumin seeds
2 Small tomatoes,peeled,diced
2 Green onions, thinly sliced
1 1/2 tb Tomato sauce
1 2/3 c Grated Monterey Jack
1 Egg
1 tb Chopped fresh cilantro
1 tb Minced jalapeno chili*
1 Cayenne pepper
1 Olive oil
8 6-in corn tortillas
*ENCHILADA SAUCE*
2 tb Olive oil
1 1/2 Onions, carsley chopped
5 Large garlic cloves, chopped
1 1/2 ts Cumin seeds
1 1/2 ts Chili powder
1 1/2 ts Dried oregano, crumbled
1/4 ts Ground cinnamon
1 1/2 c Canned enchilada sauce
3/4 c Tomato sauce
1 tb Fresh lime juice
1 Cayenne pepper
*TOPPING*
6 oz Feta cheese, crumbled
1 Sour cream
1 Minced green onions


Instructions

Servings: 4
*POTATO STUFFING*
*canned pickled )))))))))))))))))))))))))))Potato Stuffing((((((((((((((((((((((((((
Heat 1 tb oil in heavy large non-stick skillet over high heat. Add potatoes and cook until golden, stirring often, about 8 minutes. Reduce heat to low. Add chili powder and cumin and cook 2 minutes. Add tomatoes, sliced green onions and tomato sauce. Cover and cook until potatoes are tender, about 6 minutes. Add 1/3 c Jack cheese, egg, cilantro, and jalapeno and stir until cheese melts. Season with salt and cayenne.
Brush large skillet with oil and place over medium heat. Add 1 tortilla and cook until softened, 30 seconds per side. Transfer to work surface. Top tortilla with 1/3 cup filling and roll up. Place seam side down in baking dish. Repeat with remaining tortillas and filling, brushing skillet with oil as necessary. (Can be made 2 hours ahead. Cover and chill.)
))))))))))))))))))))))))))))Enchilada Sauce((((((((((((((((((((((((((((((
Heat 2 tablespoons olive oil in heavy large skillet over high heat. Add chopped onions and garlic and saute 5 minutes. Mix in cumin seeds, chili powder, dried oregano and ground cinnamon and saute 1 minute. Add enchilada sauce and tomato sauce and simmer 2 minutes. Mix in fresh lime juice. Season to taste with salt and cayenne pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat before using.)
)))))))))))))))))))))))Topping((((((((((((((((((((((((((((((((((( ((((((
Preheat oven to 450 degrees. Pour enchilada sauce over enchiladas. Sprinkle with feta and remaining 1 1/3 cups Jack cheese. Cover with foil. Bake until heated through and bubbling, about 30 minutes. Serve with sour cream and green onions.

Answer 7

Go to http://www.recipezaar.com Thats where i go when I want recipes.