DIRTY SPAGHETTI

1 cup mixed diced, green pepper, red pepper, onion, cut very fine

1 lb ground meat (1 lb. beef, 1 lb sausage or 1/2 lb of each)

1 tsp garlic powder

1 TBL cajun season

3 minced garlic cloves

3 oz tomato paste

2 TBL worstershire

4 TBL flour

3 cups beef stock

1 lb. cooked spaghetti

Sauté veggies until soft

Add meat, brown and crumble

Add all garlic powder, cajun seasoning, garlic, tomato paste & worstershire. Cook with meat for 5-8 minutes

Sprinkle in flour and cook for about 5 minutes to cook out the raw flour taste.

Whisk in stock and cook down until a thick gravy

Toss in spaghetti and enjoy

BAKED LEMON CHICKEN AND ORZO

3 Cups Chicken Broth

1 tsp salt

1 tsp black pepper

1-2 tsp lemon pepper, plus enough to sprinkle over top after assembled

1 tsp dried thyme

1/2 tsp cumin

1 TBL cornstarch

Zest of 2 lemons

1/2 cup lemon juice

2 cups orzo

1 garlic clove

4-6 chicken breasts thin cut or pounded (can also cut into bite size cubes, see note below)

4 TBL butter cut into chunks

Lemon slices, optional

Paprika, optional

Put all but chicken, butter and lemon slices in 9x13 pan. Mix well to incorporate everything together.

Top with chicken breasts butter chunks and more lemon pepper and paprika if using for color.

Top with lemon slices

Bake uncovered at 375 degrees for 35-40 minutes until internal temp is 165.

Note: if using chicken chunks, you can stir everything together, then top with butter, lemon pepper and lemon slices.

COTTAGE CHEESE MAC AND CHEESE

1 (8 ounce) package elbow macaroni

12oz mall curd cottage cheese
8oz shredded sharp Cheddar (2cups)
8oz sour cream
¼ cup grated Parmesan cheese
salt and pepper to taste

1 cup dry bread crumbs
¼ cup butter, melted

4oz grated cheddar (1cup) (optional)

Preheat the oven to 350 degrees F (175 degrees C). 

Grease a 9x13-inch baking dish.
Boil noodles until tender but firm to bite (about 8 minutes)

Mix breadcrumbs and melted butter together in a small bowl.

Mix cottage cheese, 8oz cheddar, sour cream, parmesan, s&p together.

Stir in drained noodles.

Put in baking dish.

Top with breadcrumbs.

Bake in the preheated oven until golden brown on top, 30 to 35 minutes.

FOR ULTRA CHEESY OPTION

Layer half the noodle mix into baking dish.

Sprinkle with 1 cup cheddar.

Top with remaining noodle mix.

Top with breadcrumbs.

Bake

CREAMY PASTA BAKE

1 lb. Browned burger

1 jar Spaghetti sauce

8oz Cream Cheese

Salt, Pepper, Garlic powder, Oregano, Basil to taste.

1 lb. Rotini, Penne or other small pasta, cooked.

Grated Mozzarella Cheese

Mix the cooked beef, sauce, cream cheese and spices together until melted.

Stir in the cooked pasta.

Top with mozzarella to taste

Broil 2-5 minutes until desired doneness.

BUFFALO WILD WINGS CROCK POT CHICKEN AND PASTA

3-4 Boneless Breasts
1 Bottle Buffalo Wild Wings Sauce of Your Choice
1/2 Bottle Cream or Milk
8oz Cream Cheese
1 C Parmesan or Mozzarella
1lb. Small Pasta Cooked as instructed.

Put all but pasta into crock pot.
Cook on low for 6-8 hours.
Shred chicken.
Stir in pasta and enjoy.

NOODLES AND SPINACH

8 oz pasta of your choice

3 tablespoons butter

2 cloves garlic, minced

6 cups packed baby spinach

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Add the pasta to a large pot of boiling salted water and cook until al dente. Drain the pasta, reserving ½ cup of the pasta water. Set pasta aside.

Using the same pot, melt the butter over medium heat. Add the garlic and cook for 2-3 minutes. Add in the pasta and spinach. Gently toss and cook until spinach leaves are wilted. If the pasta starts to dry out, add in some of the reserved pasta water. (we usually add about ⅓ cup). 

Stir in ¼ cup of the Parmesan cheese and toss until combined. Season with salt and freshly ground black pepper, to taste.

Pour pasta into a large bowl. Garnish with additional Parmesan cheese and serve immediately.

Optional -

Add in a little lemon juice or lemon zest, chickpeas, chicken or red pepper flakes. to jazz it up.

PAN FRIED CHICKEN WITH CREAMY LEMON PASTA SAUCE

12 oz fettuccini pasta or spaghetti

1 lb boneless skinless chicken breast (cut into 4 even pieces and pounded thin)

1 egg

1 Tbsp milk

1 cup panko bread crumbs

1/2 tsp salt

1/8 tsp black pepper

2 Tbsp olive oil

Lemon Cream Sauce

1 large lemon, zested and juiced

2 Tbsp unsalted butter

2 garlic cloves minced

1/4 tsp onion powder

2 cups heavy whipping cream

1/2 tsp salt

1/3 cup parmesan cheese

OPTIONAL INGREDIENTS:

1 Tbsp parsley optional garnish

2 Lemons (serve 1/2 lemon on plate for squeezing over plate)

Instructions

Cook Pasta:

Bring a pot of water to boil, add 1 Tbsp salt and pasta. Cook until al-dente according package instructions or to desired doneness. Reserve 1/2 cup pasta water then drain and lightly rinse (rinsing will keep the sauce creamier)

Make Lemon Chicken:

While pasta is cooking, set up 2 bowls. In first bowl, beat together 1 egg and 1 Tbsp milk. In second bowl, combine 1 cup bread crumbs, 1-2 tsp lemon zest, 1/2 tsp salt and 1/8 tsp black pepper. Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat.

Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan and sautee breaded chicken in a single layer for 3-4 minutes per side or until cooked through with an internal temperature of 165˚F. 

Make Lemon Cream Sauce:

In a medium saucepan over medium heat. Melt 2 Tbsp butter then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee 1 minute until fragrant.

Add 2 cups heavy cream, 1-2 tsp lemon zest and 1/2 tsp salt. Bring to a simmer, stirring frequently. Reduce heat to low and while whisking constantly, gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate.

Sprinkle the top with 1/3 cup parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt and pepper.

Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve with the chicken.

BEST PASTA SALAD EVER OR “DILL PICKLE” PASTA SALAD

THIS REALLY IS THE GREATEST PASTA SALAD EVER!!!!

SALAD:

1/2 lb dry shell pasta (about 3 cups)

1/2 cup pickle juice

3/4 cup sliced pickles

2/3 cup cheddar cheese, diced

1/2 cup frozen peas (optional)

DRESSING:

2 tsp minced dry onion (or 3 TBL fine diced fresh onion)

1 tsp dried dill (or 1 tablespoons fresh dill)

2/3 cup mayonnaise

1/3 cup sour cream

1/8 tsp cayenne pepper

4 tablespoons pickle juice

seasoning salt & pepper to taste

1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.

2. Toss cold pasta with ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.

3. Combine all dressing ingredients and mix well.

4. Toss together, dressing, pasta and salad ingredients in a large bowl. Refrigerate at least 1 hour before serving.

BRISKET STUFFED MAC 'N' CHEESE

16 Jumbo Pasta Shells

1 ½ Cups Leftover Brisket

½ Cup Cottage Cheese (Optional)

2 TBL Butter

2 TBL Flour

1 Cup Of Milk (May Need More, To Thin Sauce Later)

1 tsp Dijon Mustard

1 tsp Worcestershire

¼ tsp Salt

¼ tsp Pepper

6 Oz. Shredded Cheddar

1.  Cook Shells To Package Directions (Usually About 10 Minutes)

2.  Mix Brisket And Cottage Cheese Together

3.  Stuff Brisket/Cheese Mix Into Shells. Place Into A 9x9 Greased Pan.

TO MAKE CHEESE SAUCE:

1.  Cook Butter And Flour Together For A Couple Minutes To Get Raw Flour Taste Out.

2.  Whisk In Milk. Cook For About 5 Minutes To Thicken.

3.  Remove From Heat And Stir In The Remaining Ingredients Until Cheese Is Melted.  (If Sauce Is Too Thick, You Can Thin With Milk A Little At A Time)

4.  Pour Sauce Over Stuffed Noodles. Cover With Foil.

5.  Bake In 350 Degree Oven For 25-30 Minutes.

***If You Like It Really Cheesy, You Can Remove Foil, Sprinkle With More Cheese And Put Back In Oven Until Melted!

FETTUCCINI WITH ALFREDO SAUCE

1 pint heavy cream (16oz.)

1 stick (1/2 cup) butter

4oz cream cheese

1 teaspoon garlic powder

salt and pepper, to taste

1 cup fresh Parmesan cheese

1lb. cooked pasta

In a saucepan on medium heat, combine everything except parmesan. Simmer this until all is melted and mixed well. Add the Parmesan. Simmer this for 15-20 minutes on medium-low heat, just until it thickens enough to coat a spoon.

Mix together with cooked pasta.

It's great with grilled chicken or broccoli, too.

GOULASH

1 lb. ground beef

2 tsp minced garlic

½ large onion, diced

1 ½ cup beef broth

15oz can diced tomatoes

15oz can tomato sauce

½ TBL Italian seasoning (sub: ½ tsp basil & ¼ tsp thyme)

¼ TBL Adobe seasoning (sub: ½ tsp each: garlic powder, onion powder, oregano, chili powder & 1/8 tsp cumin)

¼ tsp black pepper

½ tsp seasoning salt (Johnny’s)

2 bay leaves

1. Brown the beef with the onion. Drain any fat. Add in garlic, broth, tomatoes, tomato sauce and all seasonings.

2. Bring to boil. Cover, reduce heat and simmer for 20 minutes.

3. Add 1 cup uncooked macaroni. Stir well. Cover and simmer for 20 minutes or until pasta is done.

4. Stir in ½ cup cheddar.

5. Top with ½ cup mozzarella.

FREEZER MEAL:

Follow step 1 in the instructions, then put everything EXCEPT macaroni & cheeses into a freezer bag.

To make: Thaw, and follow steps 3-5.

ANSELMO RAVIOLI

PASTA

14 cups four

3 tsp salt

12 egg

6 tsp oil

2 cups water (add it slow, it's easier to add water a little at a time then trying to thicken up the dough)

FILLING

5 lbs. raw hamburger

3 TBL minced garlic

3 TBL dried minced onion

2 TBL oregano

½ TBL salt

1 TBL pepper

Cook all together, drain. (if you cook in water you can break it down really small)

Then add:

4 boxes spinach, chopped really small and squeezed dry

½ cup parmesan cheese

MAKES ABOUT 300 RAVIOLI

CROCK POT BEEF AND NOODLES

(2 pound) beef chuck roast (I’ve also used steak)

1 envelope onion or beefy onion soup mix

1 can condensed cream of mushroom soup, undiluted

4 cloves garlic, minced

1 can (14-ounce) beef broth

2 (12 ounce) packages frozen egg noodles

Salt and pepper to taste

Additional beef broth to add in with noodles (1 to 2 cans)

Parsley for garnish, optional

1. Place beef roast in slow cooker. Mix onion soup mix, cream of mushroom soup, garlic, and beef broth. Pour over meat.

2. Put lid on crockpot and cook 9 to 10 hours on LOW.

3. Remove lid and shred beef using 2 forks. Add noodles and enough beef broth to mostly submerge the noodles. It's ok if some of the noodles are sticking slightly out of the liquid. There is enough moisture and condensation in the crock pot to cook them thoroughly.

Cook for 1 hour. Check for seasoning and add salt and pepper to taste. Sprinkle parsley on top when serving.  Serves 8

TACO MAC CASSEROLE

1lb. ground beef

1 packet taco seasoning

2/3 cup water

1 box macaroni and cheese

4 tablespoons butter or margarine

1/3 cup milk

1/3 cup sour cream

1 cup shredded cheddar cheese

1 cup salsa

Brown ground beef in skillet, drain grease. Add taco seasoning and water and simmer until most liquid is absorbed.

Meanwhile, prepare macaroni and cheese according to box directions using the butter and milk. Stir in sour cream to the macaroni and cheese. Spread half of the macaroni and cheese on the bottom of a 2 quart baking dish. Top with meat and sprinkle 1/2 cup shredded cheese. Add second half of macaroni and cheese.

Cover and bake at 400 for 15 minutes. Remove foil and spread salsa over top. Sprinkle remaining 1/2 cup shredded cheese over salsa. Bake an additional 5 minutes or until cheese is melted.

BEEFY SOUR CREAM NOODLE CASSEROLE

1-1/4 pound Ground Beef

1 can 15-ounces Tomato Sauce

3/4 t Salt

1/2 t freshly ground Black Pepper

1/4 t Seasoning Salt (I love Johnny's)

1/2 t Garlic Powder
1/4 t Dried Minced Onion

8 ounces Egg Noodles (1/2 of a package)

1/2 cup Sour Cream

1-1/4 cup small curd Cottage Cheese

1/4 t Dried Minced Onion

1/4 t Seasoning Salt
1/4 t Garlic Powder

Freshly Ground Black Pepper

1 cup shredded Sharp Cheddar Cheese

1. Preheat oven to 350 degrees.

2. Brown ground beef until thoroughly cooked, drain fat from pan.

3. Stir in tomato sauce, salt, pepper, seasoning salt, garlic powder & minced onion.

4. Simmer on low until ready to use in casserole.

5. Cook egg noodles according to just under al-dente according to  package directions, drain.

6. In large bowl stir to combine: sour cream, cottage cheese, minced onions, garlic powder, seasoning salt & pepper. Add in cooked egg noodles, stir together.

7. In greased 13x9 assemble in layers. 1st layer 1/2 of noodle mixture, followed by 1/2 of meat mixture, and then 1/2 cup of shredded cheddar. Repeat all layers.

8. Bake 20-25 minutes until cheese is melted and heated through.

9. Serves 6

You can bake half now in an 8x8 pan and freeze half the meat mix, cheese, cream mix before you add noodles.

When ready to cook, prepare noodles, thaw frozen mixtures, assemble in an 8x8 and cook.

EASY STOVE-TOP TASTY MAC 'N' CHEESE

Use equal parts of small noodles, milk and grated cheese (ie: 2 cups noodles, 2 cups milk, 2 cups cheese)

1. Put noodles & milk along with salt and pepper to taste into a pot. (I also use a little dehydrated onion and pinch of nutmeg)

2. Simmer (do not boil) until noodles are done, stirring often. (takes about 15 minutes)

3. Without draining add in grated cheese. Stir until melted.

When I make this for 2 people I use 1 cup of each!

CROCKPOT CHICKEN AND NOODLES

4 boneless skinless chicken breasts (I used frozen)
2 cans cream of chicken soup
1 stick of butter (I will try 1/2 stick next time.  It was very rich)
2 15 oz cans chicken broth
24 oz. frozen egg noodles

Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.
Take chicken out and shred.
Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.

3 HOUR NO-PEEK BEEF TIPS

2 lbs. beef tenderloin tips or stew meat

1 (10.5 oz) can cream of mushroom soup

1 packet brown gravy mix

1 packet dry onion soup mix

1 cup ginger ale soda (could use water)

 

1.   Preheat oven to 300 degrees.

 

2.   Place the meat into a 9 x 13 inch baking dish.

 

3.   In a bowl, combine the mushroom soup, brown gravy, onion soup, and water/ginger ale.

 

4.   Pour the soup mixture over the beef. Cover pan with aluminum foil.

 

5.   Place in the oven at 300 degrees and bake for 3 hours. Here is the important thing – leave this in the oven for the whole 3 hours. No removing the foil to peek on the beef until the 3 hours is up!

 

6.   Carefully remove foil. It will be steamy and you don’t want to get burned! Let sit for a few minutes to cool and serve over cooked rice, egg noodles, or mashed potatoes.

 

Serves 6-8

FRESH PASTA

2 cups all-purpose or extra strong type 00 flour, if using freshly ground flour, have an extra 1/2 cup on hand depending on the hydration rate of your particular flour

3 eggs

1 teaspoon oil

½ teaspoon sea salt

Makes about 1 pound.

Instructions

To Make Pasta with a Stand Mixer

Place all ingredients in the bowl of the mixer fitted with the dough hook. 

Mix until a cohesive dough is formed and the dough pulls away from the sides of the bowl. 

The dough should be just slightly sticky. Add more flour by the teaspoonful if needed, but keep the dough as soft as possible. 

If the dough is too dry, add a little water; if too wet or sticky, add a little flour.

Knead for another 5 minutes. Cover the bowl with a damp kitchen towel and let it stand for 20 minutes.

To Make Pasta by Hand

Mound the flour on a clean work surface. 

Make a well in the middle of the flour with steep sides.

Break the eggs into the well. 

Add the salt and olive oil and gently mix together with a fork.

Gradually start incorporating the flour by pulling in the flour from the sides of the well, but try to maintain the integrity of the wall as long as possible. 

Usually this finally gives way into a shaggy mess when about half of the flour has been mixed in.

With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.

Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes.

Cover with a damp kitchen towel and let it rest for 20 minutes.

Cooking and Storing the Pasta

To cook the pasta fresh, bring a pot of salted water to a boil. 

Add the fresh pasta and cook for approximately 2 minutes. 

Fresh pasta reaches the al dente stage very quickly, so be ready.

To store the pasta, let the strips dry for several hours, turning them as necessary to dry thoroughly. 

You may also dry them in your food dehydrator for 2-4 hours at 135°F. 

When they are dry, place them in airtight packages.

If you don't have a way to dry them, flour the strips well to keep them from sticking, place them in freezer-safe bags, and freeze them for up to two weeks.

PIZZA SPAGHETTI BAKE

8 ounces spaghetti noodle

3 eggs

¼ cup milk

½ cup grated parmesan cheese

1/2 teaspoon oregano

½ teaspoon crushed garlic

1 tub cottage cheese (optional be I love it)

2 ½ cups spaghetti sauce

3 cups shredded mozzarella

3.5 ounce package sliced pepperoni

Preheat oven to 375 degrees.

Cook the spaghetti noodles in salted water according to the package directions. Once cooked, drain well.

In a medium-sized bowl, whisk eggs, milk, parmesan, oregano, garlic & cottage cheese.

Stir in spaghetti noodles and quickly toss until all ingredients are combined.

Pour noddle mixture into a greased 9×13 pan.

Pour the spaghetti sauce on top of noodles.

Top with half of the pepperoni.

Sprinkle the shredded cheese on top of the pepperoni and top with remaining pepperoni.

Bake for about 25 minutes or until golden brown.

Let the pizza spaghetti cool for five minutes before serving so all the yummy cheesiness doesn't fall apart.