I'll share my recipe, if you'll share yours, December 3, 2010

13 years ago

Cowboy Spaghetti Recipe

By BlogChef.com

Ingredients:

1 lb spaghetti noodles

1 tablespoon olive oil

3 slices smoky bacon (chopped)

1lb ground beef

1 medium onion

4 garlic cloves (minced)

Ground black pepper (to taste)

2 teaspoons hot sauce

1 tablespoon Worcestershire sauce

ÃÂ½ cup beer

1 (14 ounce) can fired roasted diced tomatoes

1 (8 ounce) can tomato sauce

shredded cheddar cheese

green onions (chopped)

Cooking Instructions:

Step 1: Cook spaghetti noodles according to package directions. Drain and set aside. This can be done while youÃ¢ÂÂre making the sauce. Heat a large deep skillet to medium-high heat. Add olive oil and add bacon. Fry bacon until crisp, remove with a slotted spoon and drain on paper towels.

Step 2: In the same skillet add ground beef and chop up with a spatula or metal spoon while cooking. Cook until the beef is browned. Add onions and garlic, stir into the meat. Season with salt, pepper, hot sauce and Worcestershire sauce. Add the beer to the pan and stir in. Cook for 5-6 minutes and stir in tomatoes and tomato sauce. Cook for an additional 2-3 minutes.

Step 3: Add spaghetti noodles to the meat and sauce and combine. Top with shredded cheddar cheese and green onions.

(Makes 4 Servings)

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Comments (8)

liira
13 years ago
Crispy Chocolate Almond Sticks

Very thin, plain Italian breadsticks
1 cup meltable chocolate wafers or chocolate bark
2 heaping tablespoons Nutella
1/2 cup very finely chopped almonds or other nuts
Melt chocolate with Nutella and stir together. Add nuts and stir. Break breadsticks in half and dip the broken half in the chocolate/almond mixture, being careful to coat. Lay on waxed paper and sprinkle with extra nuts. Allow to set before serving.
Jasdip
13 years ago
A friend from Minnesota sent me this wild rice soup recipe.
I gave it to Patti43 the other day when she was looking for one.
Both my friend and Patti raved about it, so I'm making it today. I cooked the rice this morning, so it's easy to put together later on.

Wild Rice Soup

6 tablespoons margarine or butter
2-3 tablespoons minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/2 cup finely grated carrots
1 cup minced ham or leftover cooked chicken
3 tablespoons chopped slivered almonds (you can put them in the soup OR toast and top as a garnish)
/2 teaspoon salt
1 cup half and half (I used Fat Free)
2 tablespoons dry sherry
In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.

Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
Amount: 6 cups.
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I'll share my recipe, if you'll share yours, December 13, 2010
Q
Comments (9)
English Breakfast In A Bun * Time 15 minutes * Serves 6 Ingredients * 1 cup of water at room temperature * 2 1/2 tbsp olive oil * 2 1/2 tbsp dried milk powder * 2 1/2 tbsp sugar * 1 1/2 tsp salt * 3 cups white bread flour * 1 1/2 tsp active dried yeast * For the filling: * 4-5 slices of bacon * 6 mushrooms, sliced * 3 medium sized tomatoes, sliced How to make it * To make the dough, place all of the ingredients in the bread pan in the order listed unless your bread machine directions say otherwise. * Place the pan in the bread machine making sure that the pan is in the locked position. * Close lid and select dough setting and press start. * If your bread machine has a quick dough setting choose that one. * To make the filling, fry the bacon for a few minutes on each side in a frying pan. * Add the mushrooms and then the tomatoes and fry until cooked. * Put the mixture to one side to cool. * When the bread cycle is complete, remove the pan and tip the dough onto a lightly floured work surface. * Knock back the dough and then divide into 6 or 9 equal sized pieces. * I made 6 equal sized portions and they were quite big! * Flatten each piece, then divide the crumbled bacon, mushrooms and tomatoes between the centers of each. * Brush round the edges of the dough with a little water, then bring them up around the filling. * Pinch together to seal. * Place join-side down on a lightly greased cookie sheet. * Cover loosely with a clean dish towel and leave in a warm place to prove for about 20 minutes. * Bake in a preheated oven at 220 degrees for 15 minutes if making 6 buns. * If making 9 buns bake for about 10-15 minutes. Sue
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I'll share my recipe, if you'll share yours, December 12, 2010
Q
Comments (7)
Here's a lightened-up Pasta Carbonara, that doesn't use cream. Using water from the pasta pot is a classic cookÂs trick. Starchy and salted, it makes a rich sauce when combined with the bacon, onion, and egg yolks in this recipe. It can also make a light flavorful sauce when mixed with grated Parmesan and herbs. Pasta Carbonara (Real Simple) 1 pound dry linguine 8 ounces bacon, diced 1 small yellow onion, finely chopped 3 large egg yolks 1 cup (4 ounces) grated Parmesan, plus more for garnishing 3/4 teaspoon black pepper Cook the linguine according to the package directions. Drain, reserving 1 Â½ cups of the cooking water, and return the pasta to the pot. Meanwhile, in a skillet over medium-high heat, fry the bacon until crisp. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 tablespoons of the drippings. Return skillet to medium heat, add the onion, and cook until tender, 3 to 4 minutes. Working quickly, add the onion, bacon, and reserved pasta water to the pasta pot. Place over low heat and cook, tossing frequently, until heated through. Remove pot from heat and quickly add the yolks one at a time, stirring after each addition. Add the Parmesan and Â½ teaspoon pepper and stir until the sauce thickens slightly. Divide the pasta among bowls. Top with additional Parmesan and the remaining pepper.
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I'll share my recipe, if you'll share yours, December 29, 2010
Q
Comments (11)
this is the recipe I have used for many many years for our New Years Hoppin John Hoppin' John 4 (or more- I prefer more) slices of bacon 1 large onion, chopped 1 large green bell pepper, chopped 1 stalk celery, chopped 2 Tbsp. chopped fresh garlic 2 cans chicken broth 1 lb. smoked sausage, chopped in 1' chucks 1 pound dry black-eyed peas (soaked overnight and drained) 2 Bay leaves 1 tsp. dried thyme 1 14 oz can of tomatoes, undrained Rice, cooked Green onions, chopped for garnish. Brown the bacon in a Dutch oven. Remove the bacon and eat it. Saute the chopped onion, bell pepper and celery in bacon grease until onions are clear. Add garlic and cook for another minute or so. Be careful not too burn the garlic. Add broth, sausage, peas and seasonings. Cover and let simmer on low heat for about 2 hours- check to make sure it's not stickin'. Check to make sure the peas are done before proceeding. Add tomatoes and cooked rice (about 3 cups, give or take, depending on how thick you like it) and cook uncovered on low heat, stirring often. Sprinkle chopped green onions on top just prior to serving. Cornbread and coleslaw make fine accompaniments to this and ham may be substituted for sausage. You can use rotel as part of the tomato for more kick, and I always add some Tony's seasoning to the batch.
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I'll share my recipe, if you'll share yours, December 20, 2010
Q
Comments (15)
My first thought was bet if might be great with sausage. I went searching after you posted the recipe and found this one. Yours and this one are close. 1 pkg. "JIFFY" Corn Muffin Mix 2 eggs 1/2 cup milk 2 cans (10 oz.) enchilada sauce 1/2 tsp. salt 2 Tbsp. diced onion dash pepper 1-1/2 lbs. ground beef 1 tsp. garlic powder 2-1/2 cups shredded Monterey Jack cheese -------------------------------------------------------------------------------- Preheat oven to 400Ã¯Â¿Â½ , grease 8" square pan. Blend corn muffin mix, 1 egg and milk until well mixed. Pour into prepared pan. Bake 20 minutes. Remove from oven, cool and crumble. Reduce oven to 350Ã¯Â¿Â½. Combine cornbread, 1 egg, 1/2 cup enchilada sauce, salt, diced onion, pepper, ground beef and garlic powder, mix well. Shape into 1" balls and place in 13"x9" baking pan. Bake uncovered 35 minutes . In a sauce pan, heat remaining enchilada sauce. Top cooked meatballs with sauce and sprinkle with cheese. Return to oven until cheese melts
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Marilyn Sue McClintock
13 years ago
Mounds Candy

coconut centers:
24 ounces flaked coconut
1 pound powdered sugar, sifted
1 can sweetened condensed milk
chocolate coating:
12- to 24-ounces semi-sweet chocolate (can use chips) dark chocolate is best
for each 12 ounces chocolate, use 1 ounce of paraffin
___________________________________________________

How to make it

Mix ingredients for coconut centers well.
Roll into1-inch balls and chill thoroughly or freeze. Freezing is not absolutely necessary, but it helps the chocolate set up quickly.
Chocolate coating:
Melt chocolate and paraffin in double boiler or slow cooker and dip
frozen centers. One batch makes about 120 pieces of candy.

I think I want to make some for Christmas.

Sue
fran1523
13 years ago
Sue, do you think you could use csndy melting chocolate from a craft store instead of paraffin?
Marilyn Sue McClintock
13 years ago
I would think you could. I have not tried making them. I have used paraffin in other recipes years back and I liked it. Yes, though I would say you could use candy melting chocolate.

Sue
susie53_gw
13 years ago
Corn Puffs Carmel Corn

1 (8 oz) bag corn puffs
6 Tablespoons butter (no substitutes)
1 cup brown sugar
1/2 cup light corn syrup
1 Teaspoon baking soda

1. Place corn puffs in large a roasting pan.
2. Cook together butter, brown sugar, and corn syrup for 2 minutes, stirring constantly.
3. Add baking soda to the mix.
4. This will cause the mixture to foam so make sure you use a 2 quart saucepan.
5. Pour carmel mixture over corn puffs and stir until mixed.
6. Place in a 250 degree oven for 45 minutes.
7. Stir at least every 10 or 15 minutes.
8. Remove from oven and pour on wax paper and break apart.
9. Enjoy.

This recipe is from Recipezaar and very delicious and easy to make. Great for gift giving, too. You can also add nuts... Makes 12 servings
patti43
13 years ago
Jasdip, we just love that soup. So much flavor!

This recipe makes delicious cookies, but makes about a gazillion. They are very soft and not browned except for a tiny bit on the bottom. I think I counted 9 dozen once but you can freeze part of the dough and use it later.

SOUR CREAM SUGAR COOKIES

1-1/2 C. butter (3 sticks)
3 c. sugar
3 eggs
1 tsp. almond extract
1 c. sour cream
6 c. flour
1 tsp. baking soda
1-1/2 tsp. salt
1 Tbsp. baking powder

Cream butter; add sugar gradually. Add eggs one at a time and mix well. Mix almond flavoring to the sour cream. Sift dry ingredients together. Add 1/2 flour mixture and 1/2 sour cream mixture to the butter, alternately and beat until smooth after each addition. Chill dough overnight. Roll in 1/2" thickness using only a small amount of dough each time. Cut into shapes with cookies cutters and bake cookies on a greased cookie sheet at 350 degrees for 5 minutes. Remove from pan immediately. Cool and glaze.

Glaze:

1 c. powdered sugar
4 tsp. hot milk
1/2 tsp. vanilla

Mix together. Add food coloring, if desired. Let glaze dry and firm up before storing.
sue_va
13 years ago
Clouds at Sunset

{{!gwi}}

I clipped this from a magazine in 1978. I have made it several times; it is not only pretty, it looks Christmassy and is also yummy.

note: soda crackers=saltines. I've never tried using Cool Whip, but it might work. (Did we have Cool Whip back in 1978?) Oh, ignore the ad at the bottom; at least it is not a pop-up.

Sue

I'll share my recipe, if you'll share yours, December 3, 2010

Comments (8)

liira

Jasdip

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