Anybody know any Tasty simple & easy recipes?

I like to cook from scratch but I seem to use the same old things all the time and it’s getting boring now. I need 3 easy recipes that don’t include fish. I do like my pasta dishes and I love potatoes. Thanks 🙂
I am a meat eater btw.

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6 Responses to “Anybody know any Tasty simple & easy recipes?”

  1. Mr. Curious Rides Again said:

    Hiya LEXI’S MUM.
    Here is my favorite recipe web site that is old school in it’s recipes, it has recipe from all over the world that are easy to follow and prepare, it has been on the net since 1995. I have yet to be bored with the same old thing day after day with the help of this site
    http://www.recipesource.com
    I hope this will help you, good luck and best wishes.

  2. Siobhan said:

    something i just made today with my bf that was easy is Creamy Au Gratin Potatoes the Link for the recipe is http://allrecipes.com/recipe/creamy-au-gratin-potatoes/detail.aspx it was my first time making my own cheese sauce and it was nice. you can alter it so u can cook mince and place in the middle with the onion that’s what im making next. that site also has other easy great recipes and also has videos.

  3. Fawn said:

    i really like this website, bc you can save your fave recipes, and they have many categories to choose from. hope you like it as well 🙂
    http://www.betterrecipes.com/

  4. Cristy said:

    Mostascoli

    Brown 1 LB ground beef

    Cook 1 box corkscrew pasta until almost done

    Put pasta back into pan you cooked it in
    add 1 32 oz jar Prego Spaghetti Sauce
    1 Large bag shredded cheese (I use colby jack)
    and browned ground beef
    Stir well

    Put in a 9X13 pan

    Cover with foil

    Bake 30 Mins at 350

    Remove foil and bake an additional 15 Mins

  5. mealplan4me.com said:

    This is a great recipe that includes ground beef and potatoes. It is very easy to make and it is a Turkish dish. This recipe serves 2-3 people, depending on serving sizes.

    Ingredients

    *3-4 Medium Potatoes- Idaho Style

    *1/2 lb. ground beef

    *2 T. Tomato Paste

    *Salt and Pepper to Taste

    *1 Small Onion- diced

    *2 T. Butter

    *Water

    Preparation

    *Wash and peel the potatoes.

    *Slice the potatoes 1/2″ thick. Place them in a bowl of water so they do not brown.

    *In a saucepan, under medium heat, melt the butter and add the diced onions. Saute until the onions are translucent, about 5-7 minutes.

    *Add the ground beef, cook until brown.

    *Add the tomato paste. Mix with the meat.

    *Place the potatoes on top of the meat mixture.

    *Add enough water to barely cover the potatoes. Please note: Do not add too much water or it will be like a soup. The liquid should be of an orange color from the tomato paste.

    *Add Salt and Pepper to Taste.

    *Bring to a boil. Once it boils, bring it down to a medium-low for about 15 minutes or until the potatoes are soft.

    ***Check the water level during the cooking process. There should be enough liquid, but not like a soup. It should not turn into a paste either. So, you may need to add some water during the cooking process.

  6. JubJub said:

    Linguini with White Clam Sauce
    8 oz. linguini
    2 cans (6 1/2 oz. each) minced clams
    1/4 cup butter or margarine
    2 tablespoons olive or salad oil
    4 cloves garlic, minced
    3 tablespoons chopped parsley

    Cook linguini as label directs; drain in colander and keep hot.
    Meanwhile, drain clams, reserving liquid. In 1-quart saucepan over medium-high heat, in hot butter and oil, cook garlic and parsley until garlic is lightly browned. Add clam liquid to butter mixture. Heat to boiling. Reduce heat to low; simmer 5 minutes.
    Stir in clams. Heat to boiling. Toss with pasta until well coated.
    (4 1/2 cups)

    Spaghetti Carbonara
    8 oz. thin spaghetti
    2 tablespoons olive oil
    1 tablespoon butter or margarine
    6 slices bacon or 1/4 lb. salt pork, diced
    3 eggs, at room temperature
    3/4 cup grated Parmesan cheese
    1/4 cup chopped parsley

    Cook spaghetti as label directs; drain in colander and keep hot.
    Meanwhile, in 10-inch skillet over medium heat, in hot oil and butter, fry bacon until crisp.
    In large bowl with wire whisk, beat eggs; beat in cheese and parsley. Add hot spaghetti; toss with egg mixture to coat well.
    Add bacon and 2 tablespoons drippings; toss to mix well. Serve immediately.
    (3 1/2 cups)

    Hashed Brown Potatoes
    1/4 cup bacon drippings or salad oil
    8 medium potatoes, cooked, peeled and diced
    1 onion, finely chopped
    1 teaspoon salt
    1/8 teaspoon pepper

    In 10-inch skillet over medium-high heat, heat drippings. Add potatoes to skillet; press down firmly with spatula. Sprinkle with onion, salt and pepper. Reduce heat to medium. Cook until golden on bottom, pressing down potato mixture occasionally.
    With spatula, turn potatoes about 1/4 at a time; press down. Cook until golden, turning as necessary.
    (6 servings)

    Potato Salad
    6 medium potatoes
    2 stalks celery, chopped
    1 medium onion, chopped
    1 green pepper, chopped
    3 hard-cooked eggs, sliced
    2 tablespoons chopped parsley
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 cup mayonnaise

    In 4-quart saucepan, place potatoes; add water to cover. Over high heat, heat to boiling. Reduce heat to medium-low. Cover; simmer 20 to 30 minutes until fork-tender; drain.
    Cool potatoes slightly. With sharp knife, peel potatoes; discard peels. Cut potatoes into 1/4-inch slices.
    In large bowl, combine potatoes and remaining ingredients; toss gently to mix well. Season to taste. Cover; refrigerate until serving time, at least 3 hours.
    (8 cups)

    Vichyssoise
    1/4 cup butter or margarine
    4 leeks, chopped (white part only)
    1 medium onion, sliced
    5 medium potatoes, peeled and sliced
    2 cans (10 3/4 oz. each) condensed chicken broth
    1 1/2 soup cans water
    2 cups heavy cream
    Chopped chives

    In 4-quart saucepan over medium-high heat, in hot butter, cook leeks and onion until tender.
    Stir in potatoes, broth and water. Over high heat, heat to boiling. Reduce heat to low. Cover; simmer 30 minutes or until potatoes are very tender.
    In covered blender container at low speed, blend 1/3 of the soup mixture at a time until smooth.
    Pour into large bowl; stir in cream. Cover; chill until serving time, at least 6 hours.
    To serve: Ladle soup into chilled bowls; garnish with chopped chives.
    (7 1/2 cups)
    Tip: Clean the sand out of leeks by halving them lengthwise, then rinsing under cold water.




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