Answers to Everyday Questions : Can you tell me some easy recipes?

Can you tell me some easy recipes?

10 Responses to “Can you tell me some easy recipes?”

1. Prof L said :
   October 5th, 2010 at 6:41 pm

   Check out the kraft website, they have a lot, and though it sounds weird to make everything out of cream cheese, peanut butter, cheese and salad dressing, all of the ones I’ve tried out have been really good. I go to kraftcanada.com, I don’t know about the American site.
2. Sone said :
   October 5th, 2010 at 7:19 pm

   Pumpkin and pasta. Boil pumpkin and mash, add some milk and grated cheese, seasonings such as a pinch of nutmeg, pepper, salt, stir in boiled pasta, and it’s done.
3. Katrina L said :
   October 5th, 2010 at 8:18 pm

   Roasted Veggie Pasta

   INGREDIENTS

   * 1/4 pound fresh asparagus
   * 2 red bell pepper, sliced
   * 1/4 pound crimini mushrooms, sliced
   * 10 cloves roasted garlic, chopped
   * 1/2 tomato, quartered
   * 1/2 teaspoon chopped fresh rosemary
   * 1/2 teaspoon chopped fresh oregano
   * 2 tablespoons olive oil
   * 8 ounces dry fettuccini noodles
   * 1/4 cup grated Parmesan cheese
   * 2 tablespoons tapenade

   DIRECTIONS

   1. Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
   2. In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
   3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.
4. Suzy said :
   October 5th, 2010 at 9:13 pm

   http://www.kraftfoods.com/kf/search/SearchResultsMIN.htm?gcatid=80&ingredient=pasta|vegetables&sdd=1
5. gac95010 said :
   October 5th, 2010 at 9:19 pm

   Got a GREAT appetizer recipe for you.
   Get a baggette bread loaf, and put equal measurements of the following in a bowl.
   Mayonaise, Onions (chopped), and Parmesean Cheese.
   Make about 1/4 slices of the bread, and put it on each slice. My mom used to make it for me. Put them in the oven at 350, and watch them closely because it won’t take long. Keep them in just until the top turns light brown.
6. LEG said :
   October 5th, 2010 at 10:06 pm

   Homemade Alfredo Sauce. Start with a large non-stick skillet. Ingredients: 1 cup heavy cream, parmesian, romano and asiago cheese mix, pinch of white pepper, and 1/4 tsp. nutmeg. garlic powder to taste.

   In the skillet, slowly heat the cream, stirring CONSTANTLY, don’t let it burn. You are making a basic cream sauce. When the cream starts to slightly boil, remove from the heat. add white pepper. Stir in the cheese, stir and don’t let it burn. Add the nutmeg. If you want steamed broccoli added, go ahead or grill chicken breast with garlic pepper. Slice and place on top.

   Cook whatever pasta you like to al dente (just a little bite to it) add to the sauce and serve with plenty of cheese, salad and bread. A good wine.

   You can change the sauce to gorgonzola sauce by adding gorgonzola cheese. You can make a carbonera sauce, by adding good bacon bits. If you like a little heat, add a little dried pepper flakes. Have one!
7. Baby D said :
   October 5th, 2010 at 10:42 pm

   Linguine with Shrimp Scampi

   Vegetable oil
   Kosher salt
   3/4 pound linguine
   3 tablespoons unsalted butter
   2 1/2 tablespoons good olive oil
   1 1/2 tablespoons minced garlic (4 cloves)
   1 pound large shrimp (about 16 shrimp), peeled and deveined
   1/4 teaspoon freshly ground black pepper
   1/3 cup chopped fresh parsley leaves
   1/2 lemon, zest grated
   1/4 cup freshly squeezed lemon juice (2 lemons)
   1/4 lemon, thinly sliced in half-rounds
   1/8 teaspoon hot red pepper flakes

   Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
   Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

   When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
8. pagodapanicdog said :
   October 5th, 2010 at 10:42 pm

   Tomato cream sauce!

   you need:
   * diced tomatoes – fresh or canned(remove the liquid)
   * chopped garlic
   * chopped shallots (some minced white onion works also)
   * white wine
   * heavy cream
   * veggies of your choice- asparagus, spinach and mushrooms are great, but almost any will do
   * butter
   * Parmesan cheese
   * fresh chopped basil, or a little pesto
   * cooked pasta noodles- whatever is your favorite

   1) saute garlic and shallots in a pan briefly until the garlic starts to brown, then add the tomatoes, and saute a couple minutes
   2) splash in some white wine and allow a couple minutes for the alcohol to cook out
   3) add your cream
   4) add your veggies, and let the cream reduce and the veggies cook.
   5) once the veggies have cooked, and the cream has thickened slightly, add your butter and whisk in
   6) mix in Parmesan cheese to the sauce, and chopped basil
   7) add the pasta and toss to coat, and allow the noodles to reheat in the sauce, season the dish as needed with salt and pepper
   8) serve, if using pesto instead of fresh basil, top the plate with a teaspoon of pesto.

   This recipe has always had top notch remarks every time I have served it in the restaurant biz!!!
9. michellelm2 said :
   October 5th, 2010 at 11:05 pm

   I came up with this recipe and my family loves it.
   1 pkg. ground turkey
   1 bg. frozen broccoli
   1 can cream chicken
   1 can cream of mushroom
   4 pkg. boil in bg rice
   Cheddar cheese to taste
   Brown turkey with onion/garlic powder, poultry seasoning, salt and pepper.
   Cook rice according to directions
   To turkey add cream soups and broccoli let simmer until warmed
   Mix rice and turkey/broccoli mixture
   Place in baking pan and add cheese to taste
   Bake for about 20 minutes
10. pattsywattsy said :
    October 5th, 2010 at 11:44 pm

    I don’t see why you couldn’t add some cooked pasta to this recipe.
    Sounds good to me….gonna try it next time.

    MARINATED VEGGIE SALAD
    1 lb. can French style green beans
    1 lb. can small peas
    1 lb. can white corn
    1 – 4oz. jar pimento (chopped)
    1 cup shopped onion
    1 cup chopped celery
    1 cup chopped green pepper
    1 cup sugar (I used artificial sweetener)
    2/3 cup vinegar (I used red wine vinegar)
    1/2 cup cooking oil
    1 tsp. salt
    1 tsp. pepper

    1.)Pour green beans, peas, corn & pimento in a colander to drain over a
    large bowl. Discard 1 1/2 cups of liquid.
    2.)Put veggies in a large bowl and fold in onions, celery and green
    peppers.
    3.)Mix together thoroughly the remaining ingredients and toss with
    veggies.
    4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)