Spaghetti has always been a favorite family meal. My teenage daughter will eat leftover spaghetti for breakfast, lunch, and as a mid-afternoon snack. Not everyone loves spaghetti so much that they go to that extreme, however, and the same food can be boring after a while. Here are some ways to jazz these old favorites:
Italian Sausage Spaghetti
2 lbs. Italian Sausage
48 ounces spaghetti sauce
1 (6 ounce) can tomato paste
Green pepper, cut into thin slices
1 lg. Onion, cut into thin slices
1 tbsp. Parmesan
1 tsp. Parsley flakes
1 c. Water
Place sausage in the pan and cover in water. Drain let simmer 10 minutes. Meanwhile, place remaining ingredients in Crock Pot. Add drained sausage and cover, cook on low 4 hours. Increase to high and cook 1 hours more. Cut sausage cut into bite-sized slices and serves more than cooked spaghetti. Sprinkle with Parmesan cheese, if desired.
Irish Italian Spaghetti
1 onion, chopped
2EL. Vegetable
1 pound ground meat
1 tsp. Salt
1 / 4 tsp. Pepper
Dash red pepper
1 / 2 tsp. Chili powder
1 / 2 tsp. Tabasco sauce
1 can cream of mushroom soup
1 can of condensed tomato soup
1 (8 ounce) package spaghetti
1 / 2 c. grated Parmesan cheese
Brown onions in oil. Add meat and spices. Brown lightly cover. Simmer 10 minutes. Add soup to simmer, cover and leave 45 minutes. Cook spaghetti. Cover with sauce and ParmesanCheese.
Roasted Spaghetti
1 c. chopped onion
1 c. chopped green pepper
1 tbsp. Butter or margarine
1 (28 ounce) can sliced tomatoes with liquid,
1 (4 ounce) can mushroom stems and pieces, drained
1 (2 1 / 4 ounce) can sliced ripe olives, drained sliced
2 tsp. Dried oregano
1 pound hamburger, browned
12 oz. Spaghetti, cooked and drained
2 c. shredded Cheddar cheese
1 can cream of mushroom soup
1 / 4 c. Water
1 / 4 c. grated Parmesan cheese
In a large pan and fry onions and green pepper in butter until they are soft. Tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Half of the spaghetti in a greased 13x9x2-inch baking pan. Top with half the vegetable mixture. Sprinkle with 1 c. Cheddar cheese. Repeat the layers. Mix soup and water until frothy, pour over the pot. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8Servings.
Chicken Spaghetti Casserole
1 / 2 c. Margarine
1 c. chopped red bell pepper
1 (4 ounces) are sliced mushrooms, chopped
1 / 4 c. Chopped bell pepper rings
2 c. Chicken broth
1 / 4 c. Flour
2 c. cooked chicken, chopped
1 (4 ounce) can diced green pepper
1 tsp. Salt
1 ounces chopped almond leaves
1 / 2 kg spaghetti, broken
4 slices American cheese
Melt margarine and cook peppers and mushrooms until soft, add flour andmix well. Add chicken broth. Cook and stir until thickened. Add chicken, pimento, and add spices, heat and almonds.
Cook spaghetti in boiling water for about 9 minutes. Drain and mix with old ingredients. Place in casserole and give with slices of American cheese. Heat to 325 degrees until the cheese is melted (about 30 to 45 minutes). . Dienes
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