138623 campfire spam red pasta Recipes

spam luncheon meat, finely chopped, eggs, beaten, pk frozen chopped spinach, thawed, onion, minced, milk, shredded swiss cheese, shredded cheddar cheese, ts ground nutmeg, ts freshly-ground black pepper, refrigerated buttermilk biscuits

spam cut into small pieces, chopped onion, tomato paste, sliced mushrooms, drained, shredded government cheese (or velveeta), store-bought crescent roll dough

fully cooked luncheon meat (e.g. spam), cubed, eggs, beaten, cheddar cheese, grated, tarragon

red potatoes, cubed, onion, sliced, garlic, minced, butter or margarine, softened, ground black pepper, dried oregano, salt to taste, shredded parmesan cheese (optional)

red wine vinegar, water, salt, minced garlic, pepper, extra virgin olive oil, ripe tomatoes, cut in 1/4-inch chunks, olive oil nonstick cooking spray, red bell pepper, cored and quartered, zucchini , halved lengthwise (about 8 oz each), yellow squash , halved lengthwise (about 8 oz each), red onion, sliced 1/2-inch thick, uncooked bow tie pasta , cooked according to directions,drained and rinsed,with running cold water, chopped fresh basil leaf

penne pasta, polska kielbasa, red pepper, your favorite red pasta sauce (no meat), oil, cayenne pepper, shredded colby-monterey jack cheese

pasta (penne rigate or bows for 2 people), onion, chopped thinly, green peppers, chopped thinly, red pepper, chopped thinly, olive oil (not virgin!), butter, fresh basil, chopped (just a bit), grated parmesan cheese (, to serve ), pine nuts

pasta shells (i always make the full lb and reserve 1/2 for a cold pasta salad for lunch the next day), fresh tomatoes - chopped, lemon - squeezed, red onion - finely sliced, shallot - minced, fresh garlic - pressed, leaves of basil - julienned, reserve pasta water -1/4 cup or so, olive oil, butter, salt and pepper to taste, fresh shaves of parmigiano-reggiano, variations - can roast tomatoes and garlic, saute onions , shallot and garlic

pasta, of your choice (farfalle , fusilli or gemelli are nice choices), roasted red peppers, drained, extra virgin olive oil, garlic, finely chopped, shallot, finely chopped, dry white wine or 1 cup vegetable broth, crushed tomatoes, flat leaf parsley, chopped, crushed red pepper flakes (optional), salt & freshly ground black pepper, freshly grated pecorino romano cheese , for serving

spam luncheon meat cubed, chopped green onion, tomato chopped, chopped celery, avocado peeled and chopped, hot sauce, chopped parsley, lemon juice, peanut oil, garlic salt, flour tortillas

spam, diced, sweet onion, diced, sweet gherkin, diced, pickle juice (from the jar of sweet pickles), olive oil, catsup, black pepper, dried basil

spam, eggs, butter, cheese - american or sharp cheddar, diced onion of your choice, garlic (optional), your favorite salsa (optional

red potatoes (1 per person ), corn on the cob (1 ear for every 2 people), diced onion, blue cheese, crumbles, tabasco sauce, salt, pepper

red lobster shrimp pasta, olive oil, garlic, minced, shrimp, peeled, deveined and remove tails, clam juice or chicken broth, dry white wine, heavy cream, freshly grated parmesan cheese, lemon juice and chopped parsley, dried basil leaves and dried oregano leaves, crushed, linguine pasta (8 oz) cooked and drained, heat oil in large skillet over medium-high heat. add garlic ; reduce heat to low. simmer until garlic is tender. add shrimp in same skillet and cook over medium-low heat until opaque. remove; reserve liquid in pan. add clam juice (i use the chicken broth when i m out of clam juice); bring to a boil. add wine; cook over medium-high heat 3 minutes, stirring constantly. reduce heat to low; add cream, stirring constantly. add cheese; stir until, smooth. cook until thickened ., add shrimp to sauce. heat through. add remaining except linguine. pour over linguine in large bowl; toss gently to coat. serve with additional grated parmesan cheese, if desired. makes 6 servings.

pasta (i prefer campanelle or fusilli from barilla), sugar snap peas, center-cut bacon, chopped, shallot, chopped (should be about 1/2 to 2/3 cup. red onion can be subbed but then up garlic), garlic cloves, chopped, red wine (the better the wine, the better the meal!), red pepper flakes, black pepper , divided into two 1/4 tsp, red wine vinegar, parmesan cheese (i mostly used kraft reduced fat with a few tbsp fresh mixed in), fresh parsley, salt and pepper