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  • Cream of Mushrooms
  • Three Greens Soup
  • Perfect Homemade Pizza
  • Red Pesto Spaghetti
  • Sweet & Spicy Bruschetta Spread
  • Penne with Beef Zuchini Tomato Sauce
  • Thai Lemon Pasta Silvie’s Original
  • Best Tomato Sauce
  • Best Teryaki Sauce
  • Pad Thai
  • Best Dill Sauce Silvie’s Original
  • Best Beshamel Sauce
  • Best Cheese Sauce
  • Bacon Cream Pasta
  • Asian Soup
  • Lemon Broccoli Pasta
  • Original carbonara pasta
  • original italian risotto
  • Coconut Soup Thai style
  • Lentils Salad
  • Ice cream mixed fruit
  • Broccoli and carrots soup
  • thai red curry chicken
  • meat sauce with zucchini and yellow pepper
  • apple sauce
  • Lasagne Beef and Tomato
  • Stuffed peppers
  • Zuchini Potato Cream
  • Easy Chocolate Banana Shake

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olive oil, mixed ground meat (pork and beef), onion, celery, carrot, garlic, chicken stock, soya sauce, paprika, bacon, whole tomato can, chilli, milk, bread crumbs, red or white wine, bay leaves

while cooking spaghetti al dente prepare in a bowl mixed ground meat about half pork and half beef, cut up toast bred without the ends in cubes (2 slices) and add to ground beef and add one cup of milk, add spices like soya sauce, paprika, chilli. mix well. on a pan add olive oil and saute small cubes of onion, garlic, celery and carrots. when soft add mixed meat mixture with spices and saute when soft and juices gone (optionally add small slices of bacon into the mixture), add a cup of chick stock and cook till liquid evaporates, add white or red wine one cup and again wait till most of liquid evaporates, in the mean time in a separate bowl add two spoons of olive oil and one can of whole tomatos, add one teaspoon of sugar and salt and blend with handheld blender till smooth sauce is ready and pour into meat without much of liquid and cook until thick with a few bay leaves and allspice.


Garam Masala spice mix or yellow curry,Olive oil,2 spoons white wine,1 spoon Lemon juice,Garlic,Red onion,Evaporated Milk,Sea scallops (can be frozen),Red,Yellow,Orange Peppers (small sweet peppers),Spagetti,Parsley,blue-cheese or Parmasan finely grated.

Cook spaghetti al dente,cut up peppers, onion, garlic to thin small slices and stir fry all on olive oil with spices,lemon juice and white wine, place scallops in middle and cover with lid if frozen scallops, leave 2-3 mins till cooked on the bottom. Flip scallops and uncover lid, stir and cook for 2-3 mins till liquid thickens, then add evaporated milk for creamy taste (can be without as well). Thicken sauce with cheese.


Fresh or Frozen Mussels, Fresh Parsley, a cup of white wine, garlic, onion, butter.

Cook spaghetti al dente,cut up onion, garlic to thin small slices and stir fry all on olive oil with fresh parsley, add lemon juice and white wine, place frozen mussels in shell in middle and cover with lid, leave 3-5 mins till mussels are opened. Separate mussels aside and finish sauce by adding butter to thicken the sauce then pour over the mussels.

Penne with Beef Zuchini Tomato Sauce

ground beef, zuchini, tomato sauce like napoli for example, onion, garlic, parsley or oregano, salt and pepper, yellow curry, lemon, olive oil. soya sauce, fish sauce, worcester, bread crumbs, ketchup, fajita or cajun spices, little salt, pepper, cayene pepper.

1. cook penne al dente, set aside, 2. mix ground beef (amount depends on the servings you desire) in a bowl with seasoning for meat, chopped onion, one spoon of worcester, soya sauce, fish sauce, ketchup. Add bread crumbs to absorb liquid. Once well mixed up, Saute on a pan with olive oil till dark brown and well cooked without liquid and set aside. 3. Mix in a clean bowl chopped peeled zuchini with three spoons of olive oil one squeezed lemon juice and three cloves of garlic, add bit of yellow curry, parsley oregano or rosemary. once well mixed with flavor, Saute seperately till well done, soft without liquid and set aside. 4. Once your beef and zuchini are ready and cooked in all flavors you add them into a pan and pour inside over all your ingredience your chosen can or glass of already made sauce like napoli and mix all. if too thick add half of cup of water, cook 10 mins. 5. Serve penne with sauce on top with your chosen semi hard cheese best is grated parmasan, swiss cheese, chedar, mozarella.

Pad Thai

Chicken breast, fresh cilantro, soya sauce, fish sauce, chilli sauce or fresh chillis, garlic, ginger, carrot, mushrooms, brocolli or zuchini (optional), lemon juice, green onions, cushed peanuts, brown sugar, glass rice noodles or any thick noodles, oil and butter.

cook pasta al dente set aside. on pan saute shredded carrots, garlic, ginger with any oil (best rice oil), add sliced chicken breast, in a separate bowl add quarter cup of soya sauce and fish sauce, big spoon of lime juice, one spoon of brown sugar and chillis. Stir and add into the sauted mixture and cook for 2mins in the mean time make scrambled eggs well done on a separate pan with slice of a butter, mix with cooked noodles and then add into the meat with sauce as a final step. Sprinkle with green onion, cilantro and crushed peanuts.

Bacon Cream Pasta

slices of bacon or canadian bacon, cream half and half low fat, mushroom, (bacon can be substituted with zuchini), olive oil with garlic and chili, paprika, cumin, parsley, cherry tomato, parmasan.

cook pasta of your choice al dente, slice bacon and simmer on olive oil with garlic and chilli, add sliced mushroom, paprika, cumin, when soft add cherry tomato. in 5 min add cream and sprinkle with shredded parmasan with swiss cheese. Serve on top of pasta.

Original carbonara pasta

spagetti, bacon, onion, garlic, egg, parmasan, parsley

cook spagetti al dente and set aside, simmer on a pan chopped red onion or just garlic with olive oil, add chopped bacon pick a flavored smoked bacon (carbonera=coal..), when fat is disolved add cooked spagetti and stir, in a cup crack an egg and wisk it with shredded parmasan and parsley, pour over pasta and stir till cooked enough, and serve

thai red curry chicken

rice, chicken breast or dark meat, basil, lime, red curry paste, bay leave, coconut milk, peas, carrots, mushroom, peppers, fish sauce, chilies, brown sugar, onion, garlic, ginger, green onion or leak.

cook a rice and rest covered aside, chop or dice onion, pepper any color, mushrooms, shredd carrot on biggest section of shredder (thin slices), shredd on fine shredder garlic and gibger, cut up chilli peppers (fresh), cut up chicken meat in smaller slices, heat up oil (coconut oil), in a pan and add meat, saute with garlic onion, chillies, ginger and shredded carrots, in a coffee cup put chicken stock cube and curry paste and pour hot water and stirr, when sauted meat add, rest of veggies (peas, mushrooms, bell peppers, pour the hit mix of water with all flavors, it should be slightly covered in liquid and let cook for 5-7min with covered lit, then add one big spoon of fish sauce, squeezed juices of one lime, chilli sauce, one spoon of soy sauce, one bay leave, one spoon of brown sugar and one can of coconut milk, cook covered for 5-7 min max, take couple of spoon of liquid inside a cup and flour white bleached or rice flour stir to create thick paste and stir add knto the meal to thicken the sauce. blend in well. serve with rice.

meat sauce with zucchini and yellow pepper

ground beef, penne pasta or spaghetti optionally, zucchini, yellow bell pepper, mushroom optionally, carrots, chicken stock, wine, onion, chillies, garlic, tomato sauce, parmasan or swiss cheese, basil, parsley.

cook pasta al dente and set aside, chop very fine onion, chillies, garlic and saute with. meat till soft, pour red wine till meat mixture covered and cook 5-8 min covered then uncover to let liquid almost evaporate then take half a cup of hot water and add chicken stock cube and let disolve, pour into meat mixture and again cook covered 5-8 min and the uncover to let liquid evaporate add chopped veggies (mushroom, bell pepper, zuchini) and cover another 5 -7 mins, add tomato sauce and cook 5 mins. to thicken the sauce. add fresh basil, chilli sauce optional, a little soy sauce or salt if not salty or fish sauce, serve with penne and cheese. add penne to the sauce and mix inside a pan.

Lasagne Beef and Tomato

lasagne, ground beef, onion, garlic, soy sauce, cumin, paprika, chilli pepper paste, milk, breadcrumbs, tomato can (peeled tomatos), basil, thyme, rosamary, butter, white flower, nutmeg, salt, sugar, olive oil

preparation: 2 pans, 2 bowls, 1 pan or baking dish/bowl. First prepare 9-12 sheets of lasagne and place in the big pan for lasagne, and add hot water. Place them carefully to not stick to each other. Let it rest. In one bowl place enough of fresh ground beef (1 pound), 2 big spoons of bread crumbs and milk, let rest for 5 min then mix, add chopped 2 garlics and 1 big white onion, add paprika, cumin, 1 big spoon of soy sauce and olive oil, add 1-2 big spoon of sweet hot sauce or chilli paste. Mix well and place in the fridge. In 2nd bowl empty one can of peeled tomatos, 1 small spoon of dried rosemary and thyme, 3-4 fresh leaves of basil, 1 small spoon of sugar and salt, 1 big spoon of olive oil, blend well with hand-held blender till smooth sauce, place in the Fridge. Pre-heat oven and start using first pan for beshamel sauce. Place 1 -2 big spoons of butter, let it melt and sprinkle over enough white flower to cover (3 big spoons) and create small dried chunks, on small-medium heat start adding milk 1-2 cups and stir with rubber flexible spatula to flatten and mix chunks and blend them into milk while stirring, once it gets hot the sauce should have thick enough consistency, eventually chunks should disolve in sauce, add ground nutmeg (1 small spoon) and 1 -2 small spoons of sugar and salt. Taste to adjust. Get the meat mixture out of fridge and in the second pan start to simmer, saute till enough brown and soft, dont add more oil. When sauce and meat is done, start getting lasagne ready, place them carefully aside on the plate, dry the surface of a baking dish, add sprinkle of olive oil on the whole surface and wipe all around. Start to pour a small amount of sauce to cover the dish, start placing lasagne sheets that are soft by now to overlap. Then pour sauce on lasagne layer and place meat mixture to cover the dish in half an inch or so layer, add beshamel sauce layer and repeat to get at least 2nd layer. On top just pour rest of juices from the meat and rest of sauce and beshamel. Sprinkle with cheese like shredded parmasan or swiss. Bake for 30-40 min max. Check if done early. Should be brownish not burnt.

Stuffed peppers

homemade tomato sauce, ground beef, rice, soy sauce, cumin, paprika, chilli, milk, onion, garlic, big green peppers

homemade tomato sauce: fresh tomatos put inside a boiling water for 5 mins, then take out once cooled down peel off the skin and cut hard pieces, put inside bowl with two spoons of olive oil and italian mix spices, fresh basil, one spoon of sugar and half a spoon of salt, blend well with hand held blender. Mix fresh ground beef with some milk and chopped onion and garlic, spoon of soy sauce, cumin and paprika, mix well add contents of one bag of rice. stuff mixture into green peppers after you clean the inside and cut off the top. place peppers insed a pot covered in tomato sauce and cook well for an hour till rice is cooked inside beef. serve with small pasta like shells or ellbows. you may take out peppers and thicken the sauce with tomato paste if too thin and add sugar to your taste.



1 lemon, 2 cloves of garlic, olive oil, oregano or basil or parsley, or italian mix seasoning, salt, pepper, zuchini, tomatos, parmasan cheese

whisk well olive oil (50%), lemon juice (50%), minced garlic, salt, pepper, seasoning to have enough to pour over your chosen amount of zuchini and tomatos, first pour some on the bottom of the dish, then cut zuchini and tomotos to slices about 3 mm (0.11 inches) thick, and lay on the dish evenly and pour with remaining mixture on top and distribute shredded fresh parmasan as last layer. When ready place baking dish to the pre-heated oven for approx 20 min so the zuchini is soft enough to eat.


Sliced potatos, bacon, mushroom, parsley/rosemary/basil (optional for hot version), fresh spinach leaves, chopped ham and/or bacon (optional), boiled egg, green onion or leek, cheese and dressig of your choice.

on a fresh spinach add chopped ham, chopped blue cheese and/or swiss cheese. crispy bacon (optional) boiled egg, green onion or leek. pour a dressing of your choice. For a hot version you may additionally bake seperately finely sliced potatoes (with fresh herbs, salt and pepper) with mushrooms and/or bacon (optional). Recommended dressing: balsamic vinegar, mustard, garlic and olive oil, little soy sauce (add a bit water (optional) salt, pepper and sugar).


Cream of Mushrooms

Fresh Mushrooms, onion, soy sauce, cumin, rosemary and thyme, or italian mix dried herbs, cream, chicken stock, oil

in a soup pot with olive oil or any other oil saute cut up mushrooms (portabello, brown or white), with onion, cumin, herbs such as rosemary and thyme or italian mix, cook till soft, take 2 spoons of mushrooms aside and add water to the pot up to three cups with cicken stock, and blend with hand held mixer, when blended into a creamlike texture cook till hot when cools off, add cream or evaporated milk and rest of mushrooms.

Three Greens Soup

frozen peas or dry pea soup package, broccoli, green onion, chicken stock, cilantro, cream

cook a handful of frozen peas in one hot liter of water with chicken stock for two minutes then let cool down and take a hand held blender and mix till creamy, add chopped broccoli and green onion, cilantro and cook some more for 5 mins till broccoli soft, add cream optionally to thicken.


brocolli, carrot, beef stock cube or half a can, optionally: 1 clove garlic, 1 slice ginger root, parsley root, celery root, beet root.

cut up raw veggies with beef stock optionally with garlic and ginger and pour in water enough to cover and cook until all soft. when it cools off, mix in a blender. add cream or tomato puree to soften the soup.

Asian Soup

beef stock, fish sauce, oyster sauce, teryaki sauce, shredded root vegetables (parnip, carrot, root of celery, optionally beet), brocolli, zuchini, mushroom, noodles, ginger, garlic, spon of honey

Shred Root Vegetables on Shredder such as carrot, parsnip, beet, root celery, ginger, garlic, cut up leek, in a bigger soup pot heat up olive oil (homemade mixture olive oil with fresh chilli and garlic cut in small pieces, shake olive oil) and small slice of butter, when hot put mixture of veggies and roast a bit till brownish, pour hot water to top off, and cut up zuchini in cubes, mushrooms, brocolli. add thin noodle. Add cube of stock or use a can of stock istead of 1/2 of hot water, add spoon of fish sauce and oyster sauce, teriyaki sauce, spoon of honey and bring to a boil for 5mins and leave for another 10 to thicken.

Coconut Soup Thai style

veggies (carrots, zuchini, brocolli, mushrooms), can be with chicken meat or shimp optional, thin noodles (optional), coconut milk (1 can), fresh cilantro, lime or lemon juice, brown sugar, green onion, chicken stock, red curry paste or tom kha paste (contains fish sauce) or tom yum paste (paste contains: galangal, shallots, lemongrass, kaffir lime leaves, chilli)

in a pot saute shredded carrots with oil and butter (add sliced meat optionally) when brownish, pour one cup of water with chicken stock, add sliced zuchini, mushroom, broccoli, add a thai paste such as red curry/tom yum/tom kha or substitue with chilli, lemon juice (one big spoon), and fish sauce. Add one cup of coconut milk when boiling, remove from heat, add green onion and fresh cilantro.

Broccoli and carrots soup

broccoli, carrots, chicken stock, cream optionally or evaporated milk.

boil medium pieces of carrots and brocolli covered in water with chicken cube, when soft let it cool off, hand held blender an be used to mix till smooth thicker consistency, optionally add evaporated milk or cream or coconut milk and stir. can be consumed cold hot or lukewarm.

Zuchini Potato Cream

zuchini, potato, cream, chicken or beef stock, garlic, carrot optional, leek optiona, zuchini can be substituted with any squash or add for variety, rosemary and thime, or dried italian mix seasoning, olive oil.

pre heat oven, slice up veggies to thin slices about 2 mm, place on the this is the key to the flat large pan, sprinkle with olive oil and spices, garlic and place in the oven, bake till soft about 10 mins. heat up water in a pot with chicken stock and when veggies ready place in the water so they are about covered. cook 5 mins. when cooler, take a hand held blender and mix all semi well to keep some bites and thicken with sweet cream or half and half or evaporated milk unsweetened. about half a can. add parsley or chives for color and aroma if possible.


Perfect Homemade Pizza

Large tortilla bread, 2 mushrooms, 1 egg, fresh shredded parmasan and/or swiss and/or mozzarella cheese, tomato sauce, olive oil, fresh basil leaves, ham or bacon optional, fresh spinach leaves.

Pre-heat oven. On a large pan sprinkle olive oil and wipe large tortilla on both sides with oil, place tortilla on the pan, spread tortilla evenly with homemade tomato sauce as per one of the recipes here (mix with blender a can of cherry tomatos, parsley, basil, thyme, rosemary, olive oil, garlic, chilli, salt and sugar), place slices of fresh mushrooms, basil leaves, slices of mozzarella, sprinkle with parmasan or swiss, in the middle place one raw egg carefully not to break the yolk. Optionally add slices of ham or bacon. Add spinach leaves on top to cover up and sprinkle with more shredded cheese. Place in oven for 10 mins max. Check the egg. Preferrably yolk still runny and egg white done.


fresh spinach (can be baby spinach leaves),lemon juice (better to squeeze fresh lemons, add about 4 tablespoons per person),banana,yogurt (whole milk vanilla flavor recommended),milk (whole milk),honey (optional) Berries (optional)

Mix all ingredients inside the blender

Red Pesto Spaghetti

spaghetti, olive oil, italian mix seasoning, salt and pepper, onion, garlic, red and green bell peppers, tomatos and mushrooms, grated parmasan

Cook spaghetti al dente, on a separate pan put a little bit of olive oil and Italian mix seasoning and chopped onion and garlic and red and green chopped bell peppers and sautee till soft add salt and pepper, add tomatos and mushroom all chopped in medium peices. when all soft add cream and red tomato pesto paste to thicken, mix with cooked spaghetti and on top with grated parmasan.

Sweet & Spicy Bruschetta Spread

For 10 bruschetta small slices : place inside a blender : two big sun-dried tomatoes, previously roasted 5 small sweet peppers with olive oil and fresh herbs , two soup spoons of olive oil, One soup spoon of tomato purée , One soup spoon of oil from sun-dried tomatoes, dried chili pepper flakes, Salt and one spoon of sugar, half of chopped onion and two cloves of garlic. Optionally chopped black olives or green olives, and little bit of lemon juice .

For Roasted Peppers: heat up olive oil with your choice of fresh herbs (basil, oregano, thyme, rosemary, cilantro, parsley), let the flavors in hot oil to come together and then place chopped up sweet peppers about 5 pieces (this is the main ingredient). Mix all well in a blender. Serve on toast or toasted french bread with shredded parmasan cheese or sliced mozzarella.

Thai Lemon Pasta Silvie’s Original

lemon, garlic, olive oil, chili, fish sauce, oyster sauce, brown sugar, squash, zuchini, mushroom, egg plant (one or more veggies per choice), parmasan, pasta of your choice

cook a pasta of your choice al dente, warm up olive oil in the pan and add squeezed lemon (half is for one portion), add one big spoon of fish oil and oyster sauce (one or both is ok), add chopped 2 cloves of garlic and fresh red chillies (3-4 slices for medium hot), add sliced one or all veggies like zuchini, mushroom, squash, egg plant. Cover for 5 min to soften, when veggie soft but crunchy add shredded patmasan to thicken the sauce. Pour over pasta.

Best Tomato Sauce

1 can of whole tomatos ( cherry), olive oil, garlic, chili, salt, sugar, parsley, oregano, thyme, basil, rosemary or italian mix seasoning (one small spoon)

in a bowl pour one can of whole tomatos (best if cherry tomatos), 2 big spons of olive oil, one clove of chopped garlic, chillis, one small spoon of sugar and salt. add dry spices like parsley, oregano, thyme, rosemary, basil or one small spoon of dried mixed italian seasoning. Mix well with hand held blender till smooth, store in glass jar in the fridge. Use for pasta or pizza dishes.

Best Teryaki Sauce

soy sauce, garlic, ginger, brown sugar, water, white wine vinegar or rice wine vinegar, mirin, flower or rice flower

add into a pan: 100 ml of soy sauce, 100 ml of water, fine shredded 3 cloves of garlic and same amount of ginger, add 3 big spoons of brown sugar, if preferred hot add 3 small slices of chopped fresh chillies or small spoon of dry chilli flakes, 2-3 spoon of mirin, 1 spoon of white wine vinegar or rice vinegar. Bring to a boil, before it gets hot prepare 50 ml of water and 2 big spoon of flower in a cup and blend well into the liquid. Slowly pour into soy mixture until blended well into a thick sauce. Optionally add more flower mixture to make thicker sauce. When cool store in glass jar in the fridge. Great as soup seasoning, salad dressing, chicken marinade, sauce for stir-fry veggies.

Best Dill Sauce Silvie’s Original

250 ml of milk at least 1.5 % fat, 200 ml of cooking cream or half and half or sour cream, white wine vinegar, salt and sugar, fresh dill or pickled dill in glass jar or dill paste, 200 ml of beef stock or one cube disolved in hot water, white bleached flower.

Add milk and cream and dill in a large bowland blend well. Fresh dill is used at least 3 large stems or 3 big spoons, let stock to cool then add in a bowl. In a cooking large pan pour mixture and bring to boil, add 1 big spoon of salt, 2 big spoon of sugar, 1 big spoon of vinegar. In a cup mix 100 ml of cold water with 2 big spoons of flower and blend well into liquid. Once the sauce is getting hotter pour flower mixture into sauce slowly while mixing to blend well. Continue until sauce gets thick enough like for beshamel or bernaise sauce. Serve with beef slices or hard boiled egg and bread dumplings or rice.

Best Beshamel Sauce

nut meg, salt, sugar, black pepper, 250 (one portion) - 500 ml milk at least 1,5 % fat, white bleached flower, 50 dkg butter.

cut a chunk of butter (2 cm thick slice) to a pan and once hot & liquid not burnt add about 3-4 big spoons of flower to create a thick paste, pour milk slowly while stirring to blend into a thicker sauce, add 1/2 of big spoon of salt and one big spoon of sugar, fine shred of nut meg to cover top of sauce in the pan or one big spoon of powder. Blend well into the sauce. Use for lasagne layers as first and last. Use with veggies and pasta.

Best Cheese Sauce

gruyere or comte cheese or parmasan, swiss cheese (ementaler), 250 ml (for one portion) of cooking cream (half and half). Optionally only brie cheese if brie-based sauce or only chedar if chedar-based sauce.

Shred fresh cheese of parmasan or gruyere or comte about half of small cup and half of swiss cheese. If brie based sauce, use only brie cheese crumbs same amount. Heat up slowly on low the cream until amost boil while adding in small amounts of the shredded cheeses until it thickens and blends well into a thicker sauce still liquid enough to pour on your choice of veggies such as green beans broccoli, asparagus carrots or use as sauce with stuffed raviolli or on a piece of steak of your choice with potatos or pasta. When making a brie sauce you can add mushrooms in or bacon with spaghetti. Chedar sauce can be used for famous macaroni & cheese.

Lemon Broccoli Pasta

Brocolli, one Lemon, Parmasan, Olive Oil, dried chilli flakes, dried italian mix herbs, rosemary and thyme mainly, garlic, penne pasta, fresh mushrooms optional

boil water for pasta but cut up broccoli bigger peeled off pieces, leave stems but peel the top tough skin. when semi soft take out on plate set aside, add pasta to the hot water and boil al dente, in the meantime squeeze lemon juice from one lemon, then shred the skin for some lemon zest and place aside as well as the juice. chop two garlic cloves and cut up the broccoli into smaller peices, heat up a pan with olive oil and a little butter optionally saute garlic 2 mins with chilli flakes and dried herbs, add broccoli and zest and lemon juice saute for 5 mins. if you are adding mushrooms to the meal which i recommend, i would saute them separately in similar mixture minus garlic and little soy sauce and cumin. first heat up spices then place mushrooms cover them for 5 mins to broil. set aside. when pasta ready drain it and place in the bowl. now use the pot from pasta pour sauted broccoli with sauted mushrooms if using them and stir in pasta mix well, add parmasan and mix well.

original italian risotto

veggie selection of your choice, zuchini, peas, eggplant, brocolli, leak, rice, white wine, vegetable or chockin stock, for meat version e.i. chicken breast, butter, parmasan, parsley

simmer chopped onion and garlic with olive oil with chillies, add rice, in 3 mins add white wine to cover rice and cook for 5 mins when rice half way soft add cup of chicken or veg.stock and cook till soft enough and liquid almost gone but soft, add chunk of butter and shredded parmasan with parsley and stir. separetely cut up vegetables or chicken to small peices with olive oil soy sauce paprika, cumin, turmeric and cover the pan cokk only 3 mins till veggies crunchy but soft, with chiken cook longer till cooked inside. when done mix with rice or eat as side dish.

Lentils Salad

one lemon, chilies, garlic, fish sauce (optional), brown sugar, chicken stock, lentils, rice (optional), olive oil, tomatos, green onion, cilantro

soak lentils, red or green and rice optionally in the water for couple of hrs, then cook in water till almost soft enough and let it cool down after draining the water. in separate bowl mix one squeezed lemon juice with sugar with chopped onions, green onion, chopped garlic, one spoon of fish sauce, one big spoon of olive oil and chilli peppers. Then mix lentils mixture with the rest in the bowl gently and refrigarate.

Ice cream mixed fruit

three berries type like strawberry, rasberry, blackberry, lemon, evaporated milk, milk, sugar

three handful berry thirds place in the blender with sugar and evaporated milk to cover enough so they are emmersed in the cream, squeezed one lemon juice, and little less or same amount of milk about third or half of cup. blend till thick enough and place in the freezer or drink as coctail

apple sauce

apples, sugar, water, 10 cloves, cinnamon and nut meg powder

cut up fresh apples in pieces when peeled off in a large bowl. prepare big pot and boil hot water in a kettle, in a pot add five soup spoons of white sugar, one spoon of cinnamon and half a spoon of nut meg, and cloves, pour hot water over spices and sugar in the pot and then add aples and stir. cover and let it boil and cook 5-10 min till apples soft, take out cloves and let it cool. blend mixture with hand held blender till smooth and all apples are blended into sauce. use as desert or thin with water to make apple juice or freeze sauce as iced fruit.

Easy Chocolate Banana Shake

chocolate powder, 1 banana, half a cup of milk, half a cup of white yogurt

add all ingredients into a blender and blend well and serve chilled.


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