Any olive oil or olives? How about other oil (veg oil or canola)?
Canned tomatoes?
Bacon?
Onion?
(have recipe in mind).
Canned tomatoes?
Bacon?
Onion?
(have recipe in mind).
Snails - Response on Threads Part 6
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I always keep olive oil around these days
No olives tho' How about this? I found an old standby (onions/bell pepper/seasoning mix) and some celery I bought the other day... along with some oregano leaves and chunks of onion. Surely that would brighten up a plain ole spaghetti?
Ground beef of course. Garlic bread for the side.
Which do you prefer? Chili Ready or Diced Tomatoes & Green Chilies
Diced Tomato and Green Chili. Tomato picked out, rinsed. Save green chili/sauce for another dish.
We may need both cans though. Depends on size. Rinse off spices.
Recipe follows:
Thelma's Spaghetti Casserole
3/4 pound of spaghetti.
1/2 pound of bacon (see below for ground beef substitution).
10 oz cheddar cheese (we'll use your shredded cheese, however much you have).
2 large cans of tomatoes, crushed (we'll use yours, rinsed to remove extra spices as much as possible)
1 onion, chopped.
salt and pepper to taste.
Preheat oven to 400 F.
Cook the spaghetti ...don't over cook.
pre-cook the bacon. Crumble backon *
grease a large oven proof bowl. (use bacon grease or whatever meat grease)
Note1: You would normally add the cans of crushed tomatoes with the juice. Add water or tomato sauce (or paste). Possibly some diluted marinara sauce. Ketchup not recommended. Use the can to measure.
*Note2: If not using bacon, you can just brown the hamburger and drain. You can also "spice it up" to make pseudo-beef sausage by looking up seasoning recipes for sausages. Or just add oregano and/or fennel seed for Italian flair.
Add spaghetti to bowl, chopped meat, copped onion, tomato and cubed or shredded cheese. Good amounts of salt and pepper. Stir/mix it all up.
Bake in oven for an hour to hour and a half. This is why we need enough liquid in it and we don't over cook the pasta. It will get a crust on top.
The more cheese the better. Note the 2 cans of tomato+liquid per 3/4 pound pasta. It should come out with all water gone, pasta very tender, with meat/tomato/onion/cheese intermixed in it.
We may need both cans though. Depends on size. Rinse off spices.
Recipe follows:
Thelma's Spaghetti Casserole
3/4 pound of spaghetti.
1/2 pound of bacon (see below for ground beef substitution).
10 oz cheddar cheese (we'll use your shredded cheese, however much you have).
2 large cans of tomatoes, crushed (we'll use yours, rinsed to remove extra spices as much as possible)
1 onion, chopped.
salt and pepper to taste.
Preheat oven to 400 F.
Cook the spaghetti ...don't over cook.
pre-cook the bacon. Crumble backon *
grease a large oven proof bowl. (use bacon grease or whatever meat grease)
Note1: You would normally add the cans of crushed tomatoes with the juice. Add water or tomato sauce (or paste). Possibly some diluted marinara sauce. Ketchup not recommended. Use the can to measure.
*Note2: If not using bacon, you can just brown the hamburger and drain. You can also "spice it up" to make pseudo-beef sausage by looking up seasoning recipes for sausages. Or just add oregano and/or fennel seed for Italian flair.
Add spaghetti to bowl, chopped meat, copped onion, tomato and cubed or shredded cheese. Good amounts of salt and pepper. Stir/mix it all up.
Bake in oven for an hour to hour and a half. This is why we need enough liquid in it and we don't over cook the pasta. It will get a crust on top.
The more cheese the better. Note the 2 cans of tomato+liquid per 3/4 pound pasta. It should come out with all water gone, pasta very tender, with meat/tomato/onion/cheese intermixed in it.
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Pretty much thought I could count on you to come up with something original Atty
Thanks, you've been more than helpful
Now I can chill & watch a movie assured that supper won't be dull!
^^^^ It's a "budget stretcher" dish from my Grandma per WWII times. A family classic. You and DH will have leftovers if you try it. It's not super-tomato-y or cheesy, but just enough.
My "other favorite" is Spaghetti with Oil and Garlic (Aglio Et Olio) Recipe : Food Network Kitchen : Food Network
^^^ I add butter because, well, butter. Sometimes seasonings too, as a variation on the theme.
That's the most popular pasta sauce in Italy (NEVER marinara on spaghetti in Italy...that's totally an American "thing". To them, it's the 'wrong pasta' for a marinara sauce as it doesn't hold the sauce well)
Then I'd make frikadellen on the side with the ground beef.
^^^ I add butter because, well, butter. Sometimes seasonings too, as a variation on the theme.
That's the most popular pasta sauce in Italy (NEVER marinara on spaghetti in Italy...that's totally an American "thing". To them, it's the 'wrong pasta' for a marinara sauce as it doesn't hold the sauce well)
Then I'd make frikadellen on the side with the ground beef.
The recipe I'm missing is my Grandpa's pickled herring recipe. He made the world's best.
We have some approximations, but it's not the same. The secret died with him.
Ah, nostalgia.
We have some approximations, but it's not the same. The secret died with him.
Ah, nostalgia.
i have to look in walmart to see what that green can stuff sells for now but i know my last price comparison was not favorable back from town - nap is imminent!
Those look good
(yes, I had to google) Gonna try that sometime What's SAA Gracie?
Think I'll skip the nap today Tibs
Hope Bear is having good travels and Fran is having a good weather day since it's her last full day of August camping
Hope Bear is having good travels and Fran is having a good weather day since it's her last full day of August camping
Back!
AAA mileage estimator is a bit off. 99 miles round trip, including a detour into friend's "the big city"
for a quad-shot latte at Starbuck's, and a harrowing drive right down to lake shore to see what
happened there many moons ago to other friend's place. "Harrowing" due to steep grades, 1.5-lane
width at best in some spots, blind curves.
55 minutes drive home. So, not all that bad. But I won't be doing it after sundown. Roads just
littered with roadkill of all species. Saw cats, dogs, raccoons, skunks, possum, deer, 1 snake.
Some pics coming up... probably tomorrow. (Not of roadkill.)
Now to plan dinner.
A quick fly by before dinner prep!
Dale, SAA is 'same as above''. Was referring to Tibs post about coming back from town and taking a nap.....and, that's just what I did! Being in town can wear a body down!
Dale, SAA is 'same as above''. Was referring to Tibs post about coming back from town and taking a nap.....and, that's just what I did! Being in town can wear a body down!
G'mornin, snails!
Last night, I found out that my kitteh will be available for me to bring home on 9/19. YAY!!!
I still have to pick the one I want. But when I do, I'll be sure to post a pic!
Congratulations, MAD!
Chopped liver?
Hello, Snails.
This is a flyby.
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