Asian Beef and Noodle Salad

Asian Beef and Noodle Salad 

Ingredients: 

1pound beef top round steak, cut 1 inch thick

8 ounces uncooked whole wheat thin spaghetti

8 ounces sugar snap peas

2 cups shredded carrots

Salt and pepper

2 tablespoons toasted sesame seeds (optional)

Marinade:

1⁄2 cup prepared light Asian vinaigrette

1⁄3 cup hoisin sauce

Directions:

Cut beef steak lengthwise in half, then crosswise into 1⁄4- to 1⁄8-inch-thick strips. Combine marinade ingredients in small bowl. Place beef and 1⁄4 cup marinade in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Cover and reserve remaining marinade in refrigerator.

Cook pasta according to package directions, adding peas and carrots during last 1 to 2 minutes and cooking until vegetables are crisp-tender. Drain; place pasta and vegetables in large serving bowl. Set aside.

Meanwhile, remove steak from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Do not overcook. Repeat with remaining beef. Season with salt and pepper as desired.

Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. If desired, sprinkle with sesame seeds. Makes 4 servings. (Recipe from National Cattlemen’s Beef Association funded by the Beef Checkoff)

Cook’s tip: Boneless beef top sirloin steak, cut 1 inch thick, may be substituted for beef top round steak.

beef Spaghetti

Posted by mk in beef, Spaghetti

Asian Beef and Noodle Salad

Creamy Chicken Spaghetti Recipe

Creamy Chicken Spaghetti Recipe:

Recipe Type: Pasta, Poultry

Yields: 4 to 6 servings

Prep time: 20 min

Cook time: 30 min

Ingredients:

• 1 (16-ounce) package spaghetti pasta
• 2 (8-ounce) packages of cream cheese, room temperature and cubed
• 1 (10.5-ounce) can cream of mushroom soup
• 1 (10.5-ounce) can cream of chicken soup
• 1/2 cup milk
• 2 cups of cooked chicken, diced or shredded

Garnishment Options:

• Shredded or grated cheese (mild, medium, or sharp)
• Chopped Green Onions

Preparation:

Cook spaghetti pasta according to package directions; drain and return to pan to keep warm. 

In a medium-size pot over medium heat, combine cream cheese, cream of mushroom soup, cream of chicken soup, and milk. Stirring together until blended. Stirring constantly, cook until sauce just starts to boil. Taste and add salt and pepper to taste. Remove from heat.

Pour the prepared sauce and diced chicken into pasta pot and mix everything together.

To serve, top with shredded cheese and green onions for garnishment and enjoy.

Makes 4 to 6 servings.

Chiken Spaghetti

Posted by mk in Chiken, Spaghetti

Creamy Chicken Spaghetti Recipe

Chicken Spaghetti

Chicken Spaghetti

Ingredients

• 1 whole raw chicken, cut into 8 pieces
• 1 pound thin spaghetti, broken into 2-inch pieces
• 2 1/2 cups shredded sharp Cheddar
• 1/4 cup finely diced green bell pepper
• 1/4 cup finely diced red bell pepper
• 1 teaspoon seasoned salt
• 1/8 to 1/4 teaspoon cayenne pepper
• Two 10 3/4-ounce cans cream of mushroom soup
• 1 medium onion, finely diced
• Salt and freshly ground black pepper

Directions

Preheat the oven to 350degrees F.

Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.

Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin.

Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.

Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

Chiken Spaghetti

Posted by mk in Chiken, Spaghetti

Chicken Spaghetti

Southwestern Baked Spaghetti

Southwestern Baked Spaghetti

INGREDIENTS 

• 8 ounces uncooked spaghetti
• 1⁄2 cup milk
• 1 egg
• 1 lb ground beef
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 (8 ounce) cans tomato sauce
• 1⁄2 cup shredded cheddar cheese
• 1⁄2 cup shredded monterey jack cheese

DIRECTIONS

1. Cook spaghetti per package direcions.
2. Combine milk and egg, mix well.
3. Combine drained spaghetti, milk and egg; mix well.
4. Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
5. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
6. Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.
7. Stir in tomato sauce and cook for 2 more minutes.
8. Spread meat mixture over spaghetti.
9. Sprinkle with cheese.
10. Bake at 425°F for 10 minutes or until cheese melts and is bubbly.
11. Remove from oven and let stand for 10 minutes.

Spaghetti

Posted by mk in Spaghetti

Southwestern Baked Spaghetti

SCALLOP AND CHORIZO PASTA & BALLYMALOE TARTE TATIN

SCALLOP AND CHORIZO PASTA & BALLYMALOE TARTE TATIN

Ingredients:

1.24kg (2 3/4lb) approx. Golden Delicious, Cox’s Orange Pippin or Bramley Seedling cooking apples

170g (6oz) puff pastry or rich sweet shortcrust pastry or sour cream pastry – we used leftover puff pastry

110g (4oz/1 stick) unsalted butter

225g (8oz/1 cup) castor sugar

A heavy 20.5cm (8inch) tatin mould or copper or stainless steel sauté pan with low sides

Direction:

Preheat the oven to 220ºC/425ºF/regulo 7 for puff pastry. For shortcrust – 180ºC/350ºF/regulo 4.

First, roll out the pastry into a round slightly larger than the saucepan. Prick it all over with a fork and chill until needed.

Peel, halve and core the apples. Melt the butter in the saucepan, add the sugar and cook over a medium heat until it turns golden – fudge colour. Put the apple halves in upright, packing them in very tightly side by side. Replace the pan on a low heat and cook until the sugar and juice are a dark caramel colour. Hold your nerve otherwise it will be too pale. Put into a hot oven for approx. 15 minutes.

(We followed Raymond Blanc’s method instead, whereby the sugar is caramelised before putting the apples in. However, it is very important to take it off the heat before it reaches the desired colour as it carries on cooking. Ours went over by just a bit, but was still delicious.)

Cover the apples with the pastry and tuck in the edges. Put the saucepan into the fully preheated oven until the pastry is cooked and the apples are soft-25-30 minutes approx. For puff pastry reduce the temperature to 200°C/400°F/gas 6 after 10 minutes.

Take out of the oven and rest for 5-10 minutes or longer if you like. Put a plate over

the top of the saucepan and flip the tart on to a serving plate. (Watch out – this is a rather tricky operation because the hot caramel and juice can ooze out). Matthew as usual ignored by advice and didn’t wait!! Reshape the tart if necessary and serve warm with softly whipped cream.

Spaghetti

Posted by mk in Spaghetti

SCALLOP AND CHORIZO PASTA & BALLYMALOE TARTE TATIN

Spaghetti with tuna sauce

Spaghetti with tuna sauce

Ingredients

•  1-2 tablespoons olive oil
•  1/2 teaspoon finely chopped garlic
•  3 tablespoons finely chopped parsley
•  2 x 400g cans diced Italian tomatoes
•  425g can Italian-style tuna in oil
•  500g spaghetti

Method

Step 1

Heat the oil in a frying pan or skillet over medium heat. Add the garlic and cook for 1-2 minutes until lightly browned.

Step 2

Add the parsley, taking care, because the parsley may jump about if the pan has become a bit too hot. Stir for 1 minute, then add the tomatoes and their juice.

Step 3

Reduce heat to low and simmer, stirring occasionally, for 5-10 minutes until a sauce-like consistency.

Step 4

Drain the oil from the tuna (not down the sink, though) and add to the pan, breaking it up and mixing it through the sauce. Simmer for 5 minutes.

Step 5

Bring a large pan of salted water to the boil. Add the spaghetti and cook following packet directions or until al dente. Drain and transfer to a warm serving bowl.

Step 6

Stir in the sauce, season with black pepper and serve immediately.

Spaghetti

Posted by mk in Spaghetti

Spaghetti with tuna sauce

Easy Chicken Spaghetti Recipe

Easy Chicken Spaghetti Recipe

Source yourcookerybook.com

Ingredients:

• 2 chicken breasts
• 500g spaghetti noodles
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 bunch spring onion
• 2 onions
• 1 green pepper
• 1 red or yellow pepper
• 4-5 green chillies (Optional)
• 1 carrot
• 2 tablespoon dark soya sauce or 3 tablespoon soya sauce
• 1 tablespoon chilli sauce
• 1 tablespoon tomato ketchup
• 3 tablespoon olive oil
• Salt to taste

Cooking Method:

1. Wash and cut the chicken breasts in small pieces.

2. Boil the spaghetti noodles with salt until cooked. Strain it and keep a side.

3. Slice the onions and chop the spring onions. Cut the green pepper (capsicum) and carrot in long strips. Cut the stem of green chillies and leave them whole, if you are adding them.

4. Heat the oil in a wok or pan. When the oil is heated, garlic and ginger paste. Stir for a minute.

5. Add the chicken pieces. Stir fry and cook until chicken is about to cooked.

6. Add the chopped onions and spring onion whites. Stir fry the onions on high heat for a minute. Keep stirring.

7. Add the carrot and peppers (capsicum) strips. Stir fry on high heat and cook for 2 mins. Keep stirring.

8. Add the dark soya sauce (or soya sauce), chilli sauce, ketchup and salt. Mix them well and cook for further 2 mins.

9. Add the boiled spaghetti noodles and spring onion greens. Mix well the easy chicken spaghetti recipe and stir fry till all sauces are mix with spaghetti noodles.

10. Finally turn the heat off.

Serve this easy chicken spaghetti recipe hot the way you want.

Variation Tips:

To make chicken spaghetti recipe spicy, slit the green chillies and then add them.

Chiken Spaghetti

Posted by mk in Chiken, Spaghetti

Easy Chicken Spaghetti Recipe

Spaghetti rolls

Spaghetti rolls

Element :

• -4 carrots grated 
• -1 small cabbage grated
• -3 capsicum finely chopped 
• -1/4 kg french beans finely choped 
• -2small cups of boiled n shredded chicken
• -1 packet of noodles half cooked 
• -1 Maggi chicken stock
• -Black pepper powder
• -Green chilli sauce 
• -Red chilli sauce 
• -Soya sauce 
• -Zeera and dhaniya powder
• -Oil 3tsbp 
• -Salt to taste 

METHOD :

• Heat oil in pan 
• Add chicken stock grated carrot , cabbage 
• Cook until carrot n cabbage are soft 
• Add green chilli sauce,red chilli sauce,soya sauce , pepper powder, zeera powder dhaniya powder n mix well 
• Boil french beans in separate pan and add them in the mixture 
• Cook noodles in separate pan make sure noodles are half cooked 
• Add capsicum and cook well until the water gets soaked
• Turn off the gas n add noodles n mix well 
• Let the mixture cool then fill them to make rolls 
• Deep fry the rolls n enjoy

Spaghetti

Posted by mk in Spaghetti

Spaghetti rolls

Simple Chicken Parmesan

Simple Chicken Parmesan

Source cookingwhims

Ingredients

• 6 boneless, skinless chicken breast halves
• 3/4 cup bread crumbs
• 1/4 cup Parmesan cheese
• 1/4 cup butter, melted
• 2 tbsp Dijon mustard
• 2 (14.5 oz) cans diced tomatoes
• 1 tbsp cornstarch (optional)
• 1 box (13.25 oz) thin spaghetti

Directions:

1. Preheat oven to 375 degrees. Put a large pot of water on to boil.

2. Mix bread crumbs and Parmesan cheese in a large zip-lock bag. Combine butter and mustard in a bowl. Dip chicken in butter mixture, then shake the chicken in the bag to coat with the crumbs. Line on a baking pan coated with cooking spray. Cook for 30 minutes, turning once, until juices run clear when the center of the thickest piece is cut.

3. Meanwhile, cook the pasta according to package directions. Heat the diced tomatoes in a medium saucepan over medium-high heat until bubbling. If your diced tomatoes are too watery, add 1 tbsp of cornstarch to hot tomatoes; stir until tomatoes are thick, adding more cornstarch to get desired sauce consistency.

4. Serve the chicken over spaghetti. Top with diced tomatoes and sprinkle with Parmesan cheese.

Chiken Spaghetti

Posted by mk in Chiken, Spaghetti

Simple Chicken Parmesan

Herbed chicken meatballs with spaghetti

Herbed chicken meatballs with spaghetti

Source chatelaine

INGREDIENTS

1 slice white bread

2 tbsp milk

1 egg

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp dried oregano leaves

3/4 tsp salt

500 g ground chicken

1/2 cup finely chopped chives, or 1 bunch green onions, thinly sliced

1/2 cup finely chopped fresh mint, optional

1/2 450-g pkg spaghetti, fusilli or rotini pasta

4 garlic cloves

4 plum tomatoes

1/4 tsp fresh-ground black pepper

1/4 cup White vinegar

1 cup freshly grated parmesan

INSTRUCTIONS

1. If crust on bread is hard, cut it off and discard. Tear bread into small pieces and place in a small bowl. Add milk and mash with a fork until pasty.
2. In a large bowl, whisk egg with Dijon, Worcestershire sauce, oregano and 1/2 tsp (2mL) salt until blended. Stir in the bread mixture. Crumble in chicken. Sprinkle with 2 tbsp (30mL) each chives and mint (if using). Using your hands or a fork, work just until evenly mixed.
3. Bring a large pot of water to a boil over high head. Meanwhile, lightly coat a large frying pan with oil and set over medium heat. Slightly dampen your hands and roll meat mixture into 1 in (2.5cm) balls, adding to the oil as each is formed. Don’t crowd pan. The meatballs will need to be cooked in at least 2 batches. Turn often until lightly browned, 5 to 7 minutes. Remove each to a large plate when done. Repeat with remaining meatballs, adding more oil to pan if needed.
4. While meatballs are browning, add pasta to boiling water and cook according to package directions until al dente, 7 to 9 minutes. Mince garlic and chop tomatoes. When all meatballs are removed from pan, add garlic, tomatoes and 1/4 tsp (1mL) each salt and pepper. Stir frequently until tomatoes start to break down, 2 to 3 minutes. Pour in  vinegar. Scrape up and stir in any brown bits from pan bottom. Cook, uncovered and stirring occasionally, until tomatoes become saucy, about 4 minutes. Add meatballs. Cover and stir often until they are cooked through, 2 to 4 more minutes.
5. Drain cooked pasta, then stir, along with parmesan, into tomato-meatball mixture. Serve in individual bowls sprinkled with remaining herbs.

Spaghetti

Posted by mk in Spaghetti

Herbed chicken meatballs with spaghetti

Chicken Spaghetti

Chicken Spaghetti

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
•  Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Spaghetti

Posted by mk in Spaghetti

Chicken Spaghetti

Spaghetti and Meat Sauce

Spaghetti and Meat Sauce

Ingredients

• 255 grams dried spaghetti
• 100 grams bacon
• 255 grams beef - ground
• 1 small onion finely diced
• 1/2 small carrot peeled and grated
• 2 cloves garlic finely minced
• 1/2 cup Vinagre
• 400 grams canned whole tomatoes
• 2 tablespoons ketchup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon oregano

Instructions

• 1.Put a large pot of salted water on the stove over high heat. If you taste the water after dissolving the salt it should taste pretty salty. This flavors the pasta. Whatever you do, do not add oil to the water. This is done to keep the noodles from sticking together while boiling, but it will also keep your pasta sauce form sticking to the noodles when you eat it.

• 2.Add the bacon to a pan over medium high heat and fry until a good amount of fat has rendered out of the bacon. Add the ground beef and brown it, breaking up the meat with a spatula until it's cooked. Transfer the meat to a bowl, leaving as much of the fat as you can in the pan.

• 3.Turn down the heat to medium low. You should have about a tablespoon of rendered fat in the pan, if you have significantly more or less, dump some out or add some olive oil. Add the onions, carrot and garlic, and sauté until the onions are soft and the mixture is about 1/3 of its original volume. Depending on how small you diced your onions, this should take anywhere from 10 to 15 minutes. This is where your sauce gets a lot of its flavor, so don't skimp on time

• .4Turn up the heat to high, then return the meat to the pan. Add the Vinagre and boil until there's almost no liquid left, stirring to prevent burning. This not only burns off the alcohol, it concentrates the flavor of the Vinagre

• 5.Turn down the heat to medium-low and add the canned tomatoes, ketchup, salt and pepper. Put the oregano in the palm of your hand, and then use your other hand to rub the oregano in a circular motion to crush it into a powder before adding it to the pan. Us a spatula to break up the tomatoes, being careful not squirt tomato juice on yourself.

• 6.By now your water should be boiling. Add your pasta and stir during the first few minutes of cooking to keep it from sticking together. I usually boil pasta for 1 minute less than what the package directions say (i.e. 8 minutes instead of 9).

• 7.Your meat sauce is done when your pasta is done. You can either plate the pasta and top with sauce, or personally I like to dump the pasta straight into the sauce and toss it together before serving.

Spaghetti

Posted by mk in Spaghetti

Spaghetti and Meat Sauce

Chicken Spaghetti Recipe

Chicken Spaghetti Recipe

Chicken Spaghetti Recipe

Ingredients

• 1 lb spaghetti noodles, cooked according to package instructions
• 1 lb chicken, cleaned
• 8 ounces tomato sauce
• 4 ounces diced tomatoes
• 1 medium onion, minced
• 1 1/2 tablespoons fresh basil leaves, chopped
• 1/2 tablespoon dried parsley
• 1 tablespoon chipotle chili in adobo sauce
• 4 to 5 cups water
• 1/2 to 1 cup chicken stock
• 1 cup shredded Monterey Jack cheese
• 2 teaspoons sugar
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Procedure

• Pour water in a cooking pot. Let boil.
• Add the chicken and simmer for 20 to 25 minutes or until tender.
• Remove the chicken from the pot. Let the temperature cool down a little bit, and then shred the meat. Discard the bones.
• Heat olive oil in a pan.
• Sauté onion and add the shredded chicken.
• Put-in tomato sauce, diced tomatoes, chicken stock, and chipotle pepper in adobo sauce. Let boil and simmer for 20 minutes.
• Add basil, dried parsley, sugar, salt, and pepper. Cook for 3 minutes.
• Arrange spaghetti noodles in individual plates and pour the sauce over. Top shredded cheese.
• Serve. Share and enjoy!
• Number of servings (yield): 6

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Source panlasangpinoy.com

Chiken Spaghetti

Posted by mk in Chiken, Spaghetti

Chicken Spaghetti Recipe