What do u like to have on your spaghetti? 10 points now!!! i need a recipe?!
Answers:
Swiss Spaghetti
Yield: 4 Servings
1 lb Ground beef
2 c Tomato, canned
4 tb Butter
1 Onion, chopped, medium
Green pepper, chopped
1 1/2 ts Salt
1/2 ts Pepper
3/4 lb Swiss cheese, cubed
1 lb Spaghetti, cooked
1/2 c Swiss cheese, grated
In saucepan melt butter and saute' onion and green pepper, about 5
minutes!. Add beef and cook over high heat until brown!. Add tomatoes,
salt and pepper!. Cover and simmer 1 hour!. Add cubed cheese and cook 5
minutes!. Add spaghetti and toss!. Serve with grated cheese!.
Coal Miner's Spaghetti
Yield: 6 servings
16 oz Spaghetti
1 Clove garlic, chopped
1 lb Sliced bacon
1 tb Olive oil
3 Eggs
1/4 c Parmesan cheese
1/4 c Romano cheese
1 tb Parsley
1/2 ts Pepper
Cook spaghetti according to directions on package!. Cook and stir
garlic and bacon in oil until bacon is crisp!. Drain!. Mix eggs, 1/4
cup Parmesan cheese, Romano cheese, parsley and 1/2 ts pepper!. Drain
spaghetti and immediately return to pan over very low heat!. Toss
spaghetti quickly with egg mixture!. Add bacon and olive oil mixture
and stir!. Top with additional Parmesan cheese and serve with pepper!.
LITTLE ITALY SPAGHETTI
Yield: 2 Servings
3 oz Onion; chopped
1 1/2 tb Olive oil
1/2 ts Garlic; minced
1/4 ts Basil
1/4 ts Oregano
1/2 ts Salt
6 oz Tomato; finely chopped
3 oz Mushrooms; finely chopped
3 oz Green pepper; finely chopped
2 oz Tomato paste
6 oz Spaghetti; cooked
Saute onion in a suacepan with olive oil until onions are
translucent!. Add garlic, basil, oregano and salt!.
Stir!. Add vegetables and tomato paste!. Continue to cook over medium
heat, covered, for 15 minutes!. Add spaghetti and toss!. Serve hot!.
AMERICAN SPAGHETTI
1 pkg!. Italian style spaghetti
1 lb!. full cream cheese, grated
1 lb!. ground beef
1/4 lb!. sausage
1 can tomato soup
1 can mushroom soup
1 lg!. onion
1 bell peppergarlic clove
1 dash Tabasco sauce
1/2 tsp!. chili powder
1 tsp!. paprika
1 tsp!. salt (or more to taste)
1/4 tsp!. black pepper
2 tbsp!. Worcestershire sauce
Pinch of marjoram
Pinch of cumin seed
In large frying pan or stew pan, brown sausage, then add beef and brown it!. Add chopped onions and bell pepper and garlic clove!. Saute until onions are almost cooked!. Add tomato and mushroom soup and seasonings!. Cover and allow to simmer while spaghetti is cooking!. Cook spaghetti according to directions on package and combine with sauce just after the full cream cheese has been added to the sauce!. Serve with grated Parmesan cheese sprinkled on top!.
SPAGHETTI ALFREDO
1 lb spaghetti noodles
1 can evaporated milk (Milnot works best)
1 tbsp garlic powder
2 tbsp Italian seasoning
1 tbsp parsley
1 1/2 cups grated Parmesan cheese
1 stick of butter
1 tsp salt
Cook spaghetti as directed on package!. Drain and set aside!. On low heat melt butter!. Add milk, garlic powder, Italian seasoning, salt, and parsley!. Stir, keep a close eye on it because it will burn!.
Let it simmer for about 5 minutes and then add Parmesan cheese!. It should thicken up, if not add more Parmesan cheese!. According to your taste you might need more salt!. Take off heat and add your spaghetti, mix well!.
Serve hot!.
Dreamy Spaghetti
1 (8 ounce) package spaghetti
3 tablespoons melted butter
1 1/2 to 2 pounds ground chuck
16 ounces tomato sauce
8 ounces sour cream
8 ounces cream cheese
12 ounces cottage cheese
1/3 cup chopped onion
Salt, to taste
Pepper, to taste
Cook spaghetti until just tender, not well done!. Brown meat in 1 tablespoon butter!. Add salt, pepper and tomato sauce!.
In a bowl, combine cottage cheese, cream cheese, sour cream and onion!.
Drain spaghetti!. Place spaghetti in the bottom of a 2-quart casserole!. Add 1/2 mixture of cheeses and 1/2 mixture of meat!. Add remaining mixtures in same order with meat mixture on top!. Pour 2 tablespoons melted butter over top and bake uncovered at 350 degrees F for 30 minutes!.
Spaghetti Primavera
This dish is colorful, delicious, and simple; it's also good for you, because it's filled with vegetables but has very little fat!. Plus, you can substitute or add sliced zucchini, sliced broccoli, or well-drained and seeded tomato wedges for the vegetable combination listed here!.
1/2 pound thin spaghetti, cooked and drained
1/2 cup reduced-calorie Italian dressing
1 medium green pepper, chopped
1 medium red pepper, chopped
1 medium yellow squash, stripped
1 cup fresh sliced mushrooms
1/4 cup chopped onion
3 tablespoons sliced ripe olives
1/4 cup shredded mozzarella cheese
3 tablespoons chopped fresh parsley
In a saucepan, combine all ingredients except spaghetti, cheese, and parsley over medium heat!. Simmer just until vegetables are tender-crisp!.
Serve over hot spaghetti; sprinkle with cheese and parsley!.
Ohio State Fair Hidden Valley Ranch Spaghetti and Meatballs
Sauce
1 ounce Original Ranch Salad Dressing and Seasoning Mix
1 (26 ounce) jar prepared spaghetti sauce
1 (28 ounce) can tomato puree
2 cups water
Meatballs
1 ounce Original Ranch Salad Dressing and Seasoning Mix
1 pound ground chuck
1 cup seasoned bread crumbs
1 tablespoon garlic powder
1 teaspoon salt
1 pound spaghetti noodles
1/2 cup grated Parmesan cheese
In a large saucepan on medium heat, add together the sauce ingredients and stir until well blended!. Bring to boil!.
In a medium mixing bowl, place all of the meatball ingredients and mix by hand until well blended!. Roll into desired size balls and drop into boiling sauce!. Cook, stirring frequently, for 45 minutes!.
Prepare the dry noodles per package instructions!. Place the noodles, top with sauce, meatballs and cheese!. Serve!.
Serves 6-8!.Www@FoodAQ@Com
Yield: 4 Servings
1 lb Ground beef
2 c Tomato, canned
4 tb Butter
1 Onion, chopped, medium
Green pepper, chopped
1 1/2 ts Salt
1/2 ts Pepper
3/4 lb Swiss cheese, cubed
1 lb Spaghetti, cooked
1/2 c Swiss cheese, grated
In saucepan melt butter and saute' onion and green pepper, about 5
minutes!. Add beef and cook over high heat until brown!. Add tomatoes,
salt and pepper!. Cover and simmer 1 hour!. Add cubed cheese and cook 5
minutes!. Add spaghetti and toss!. Serve with grated cheese!.
Coal Miner's Spaghetti
Yield: 6 servings
16 oz Spaghetti
1 Clove garlic, chopped
1 lb Sliced bacon
1 tb Olive oil
3 Eggs
1/4 c Parmesan cheese
1/4 c Romano cheese
1 tb Parsley
1/2 ts Pepper
Cook spaghetti according to directions on package!. Cook and stir
garlic and bacon in oil until bacon is crisp!. Drain!. Mix eggs, 1/4
cup Parmesan cheese, Romano cheese, parsley and 1/2 ts pepper!. Drain
spaghetti and immediately return to pan over very low heat!. Toss
spaghetti quickly with egg mixture!. Add bacon and olive oil mixture
and stir!. Top with additional Parmesan cheese and serve with pepper!.
LITTLE ITALY SPAGHETTI
Yield: 2 Servings
3 oz Onion; chopped
1 1/2 tb Olive oil
1/2 ts Garlic; minced
1/4 ts Basil
1/4 ts Oregano
1/2 ts Salt
6 oz Tomato; finely chopped
3 oz Mushrooms; finely chopped
3 oz Green pepper; finely chopped
2 oz Tomato paste
6 oz Spaghetti; cooked
Saute onion in a suacepan with olive oil until onions are
translucent!. Add garlic, basil, oregano and salt!.
Stir!. Add vegetables and tomato paste!. Continue to cook over medium
heat, covered, for 15 minutes!. Add spaghetti and toss!. Serve hot!.
AMERICAN SPAGHETTI
1 pkg!. Italian style spaghetti
1 lb!. full cream cheese, grated
1 lb!. ground beef
1/4 lb!. sausage
1 can tomato soup
1 can mushroom soup
1 lg!. onion
1 bell peppergarlic clove
1 dash Tabasco sauce
1/2 tsp!. chili powder
1 tsp!. paprika
1 tsp!. salt (or more to taste)
1/4 tsp!. black pepper
2 tbsp!. Worcestershire sauce
Pinch of marjoram
Pinch of cumin seed
In large frying pan or stew pan, brown sausage, then add beef and brown it!. Add chopped onions and bell pepper and garlic clove!. Saute until onions are almost cooked!. Add tomato and mushroom soup and seasonings!. Cover and allow to simmer while spaghetti is cooking!. Cook spaghetti according to directions on package and combine with sauce just after the full cream cheese has been added to the sauce!. Serve with grated Parmesan cheese sprinkled on top!.
SPAGHETTI ALFREDO
1 lb spaghetti noodles
1 can evaporated milk (Milnot works best)
1 tbsp garlic powder
2 tbsp Italian seasoning
1 tbsp parsley
1 1/2 cups grated Parmesan cheese
1 stick of butter
1 tsp salt
Cook spaghetti as directed on package!. Drain and set aside!. On low heat melt butter!. Add milk, garlic powder, Italian seasoning, salt, and parsley!. Stir, keep a close eye on it because it will burn!.
Let it simmer for about 5 minutes and then add Parmesan cheese!. It should thicken up, if not add more Parmesan cheese!. According to your taste you might need more salt!. Take off heat and add your spaghetti, mix well!.
Serve hot!.
Dreamy Spaghetti
1 (8 ounce) package spaghetti
3 tablespoons melted butter
1 1/2 to 2 pounds ground chuck
16 ounces tomato sauce
8 ounces sour cream
8 ounces cream cheese
12 ounces cottage cheese
1/3 cup chopped onion
Salt, to taste
Pepper, to taste
Cook spaghetti until just tender, not well done!. Brown meat in 1 tablespoon butter!. Add salt, pepper and tomato sauce!.
In a bowl, combine cottage cheese, cream cheese, sour cream and onion!.
Drain spaghetti!. Place spaghetti in the bottom of a 2-quart casserole!. Add 1/2 mixture of cheeses and 1/2 mixture of meat!. Add remaining mixtures in same order with meat mixture on top!. Pour 2 tablespoons melted butter over top and bake uncovered at 350 degrees F for 30 minutes!.
Spaghetti Primavera
This dish is colorful, delicious, and simple; it's also good for you, because it's filled with vegetables but has very little fat!. Plus, you can substitute or add sliced zucchini, sliced broccoli, or well-drained and seeded tomato wedges for the vegetable combination listed here!.
1/2 pound thin spaghetti, cooked and drained
1/2 cup reduced-calorie Italian dressing
1 medium green pepper, chopped
1 medium red pepper, chopped
1 medium yellow squash, stripped
1 cup fresh sliced mushrooms
1/4 cup chopped onion
3 tablespoons sliced ripe olives
1/4 cup shredded mozzarella cheese
3 tablespoons chopped fresh parsley
In a saucepan, combine all ingredients except spaghetti, cheese, and parsley over medium heat!. Simmer just until vegetables are tender-crisp!.
Serve over hot spaghetti; sprinkle with cheese and parsley!.
Ohio State Fair Hidden Valley Ranch Spaghetti and Meatballs
Sauce
1 ounce Original Ranch Salad Dressing and Seasoning Mix
1 (26 ounce) jar prepared spaghetti sauce
1 (28 ounce) can tomato puree
2 cups water
Meatballs
1 ounce Original Ranch Salad Dressing and Seasoning Mix
1 pound ground chuck
1 cup seasoned bread crumbs
1 tablespoon garlic powder
1 teaspoon salt
1 pound spaghetti noodles
1/2 cup grated Parmesan cheese
In a large saucepan on medium heat, add together the sauce ingredients and stir until well blended!. Bring to boil!.
In a medium mixing bowl, place all of the meatball ingredients and mix by hand until well blended!. Roll into desired size balls and drop into boiling sauce!. Cook, stirring frequently, for 45 minutes!.
Prepare the dry noodles per package instructions!. Place the noodles, top with sauce, meatballs and cheese!. Serve!.
Serves 6-8!.Www@FoodAQ@Com
i like mine with no tomato sauce** either Alfredo sauce or ricotta cheese mixed in
Chicken Spaghetti
1 lb!. boneless, skinless chicken breasts
1 lb!. Angel hair pasta
1 can Cambell's Condensed Cream of Chicken Soup
1 lb!. Mexican or regular Velveeta Cheese
1 can Rotel tomatoes (tomatoes with green chiles)
PREPARATION:
Boil chicken breasts in large pan adding a pinch of salt to water!. Remove chicken when completely done!. Boil noodles in remaining broth, drain after done!. Cut chicken into small, bite-sized pieces!. Cut cheese into small chunks and melt in sauce pan!. Combine in large pan: chicken, noodles, cheese, soups, and Rotel!.Mix well and serve!.
Serves 4!.
Spaghetti with Mozzarella-Stuffed Meatballs
1/4 cup plain bread crumbs
1/2 cup milk or water
1 tablespoon extra-virgin olive oil
2 garlic cloves, smashed
2 (28 ounce) cans crushed tomatoes
Salt
1 pound lean ground sirloin
1 garlic clove, chopped
2 tablespoons chopped flat-leaf parsley
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1 large egg
4 ounces mozzarella cheese, cut into (1/2-inch) cubes
1 pound spaghetti
In a medium bowl, soak the bread crumbs in the milk!.
In a large, wide saucepan, heat the olive oil over medium heat!. Add the smashed garlic and cook until golden, about 2 minutes!. Add the tomatoes, season to taste with salt and let the sauce simmer over low heat, stirring occasionally!.
Add the beef, chopped garlic, parsley, Parmigiano-Reggiano, egg and 1 teaspoon of salt to the soaked bread crumbs and stir with a fork until combined!. Place about 2 tablespoons of the mixture in your hand and press a mozzarella cube into the center!. Shape the meat around the cheese, forming a ball!. Repeat with the remaining meat and mozzarella!.
Stir the sauce and raise the heat to medium- low!. Carefully place the meatballs in the sauce, submerging them completely!. Bring the sauce to a simmer and cook without stirring for 20 minutes!.
Meanwhile, bring a large pot of salted water to a boil!. Add the spaghetti, cook until al dente, about 8 minutes, and drain!. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with Parmigiano-Reggiano and serve!.
Yield: 4 servingsWww@FoodAQ@Com
Chicken Spaghetti
1 lb!. boneless, skinless chicken breasts
1 lb!. Angel hair pasta
1 can Cambell's Condensed Cream of Chicken Soup
1 lb!. Mexican or regular Velveeta Cheese
1 can Rotel tomatoes (tomatoes with green chiles)
PREPARATION:
Boil chicken breasts in large pan adding a pinch of salt to water!. Remove chicken when completely done!. Boil noodles in remaining broth, drain after done!. Cut chicken into small, bite-sized pieces!. Cut cheese into small chunks and melt in sauce pan!. Combine in large pan: chicken, noodles, cheese, soups, and Rotel!.Mix well and serve!.
Serves 4!.
Spaghetti with Mozzarella-Stuffed Meatballs
1/4 cup plain bread crumbs
1/2 cup milk or water
1 tablespoon extra-virgin olive oil
2 garlic cloves, smashed
2 (28 ounce) cans crushed tomatoes
Salt
1 pound lean ground sirloin
1 garlic clove, chopped
2 tablespoons chopped flat-leaf parsley
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1 large egg
4 ounces mozzarella cheese, cut into (1/2-inch) cubes
1 pound spaghetti
In a medium bowl, soak the bread crumbs in the milk!.
In a large, wide saucepan, heat the olive oil over medium heat!. Add the smashed garlic and cook until golden, about 2 minutes!. Add the tomatoes, season to taste with salt and let the sauce simmer over low heat, stirring occasionally!.
Add the beef, chopped garlic, parsley, Parmigiano-Reggiano, egg and 1 teaspoon of salt to the soaked bread crumbs and stir with a fork until combined!. Place about 2 tablespoons of the mixture in your hand and press a mozzarella cube into the center!. Shape the meat around the cheese, forming a ball!. Repeat with the remaining meat and mozzarella!.
Stir the sauce and raise the heat to medium- low!. Carefully place the meatballs in the sauce, submerging them completely!. Bring the sauce to a simmer and cook without stirring for 20 minutes!.
Meanwhile, bring a large pot of salted water to a boil!. Add the spaghetti, cook until al dente, about 8 minutes, and drain!. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with Parmigiano-Reggiano and serve!.
Yield: 4 servingsWww@FoodAQ@Com
Italian sausages, sugar, spices for spaghetti, meatballs,I also put in diced tomatoes, smoked hog leg for flavor for the sauce!.!.!.While I cook the noddles for the spaghetti I put in olive oil so it won't stick together!.Www@FoodAQ@Com
My favorite quick and easy one is pasta pesto!. Just toss the cooked pasta with a tub of pesto!. Add shredded Parmesan, asiago, and Romano!. Sometimes I put cooked shrimp in it too!.Www@FoodAQ@Com
Tomatoe Sauce or no sauce and just parmasen cheese the shaker cheese!.Www@FoodAQ@Com
thgis may sound gross but i put ranch parmashan chesse and some time corn it is a very good mixtureWww@FoodAQ@Com
I have it straight out of the tin with a splash of Worcestershire Sauce!.Www@FoodAQ@Com
i mix in some butter and a lot of parmasion cheeseWww@FoodAQ@Com