nother large pot, boil water for spaghetti. When it comes to a
ides in heated oil. Heat spaghetti sauce.
Place a thin
asta with 1/2 the spaghetti sauce.
Combine cottage cheese
aking a double or triple recipe for the whole family or a
ieces.
Put on water for spaghetti.
In heavy frying pan
br>Boil tomatoes in water for about 1 minute.
Scoop
In a medium skillet, heat olive oil at medium heat. Add red bell pepper and balsamic vinegar. Sprinkle on basil. Cook on medium heat until pepper is at your desired tenderness (about 6-9 minutes).
Meanwhile cook the spaghetti according to box directions and drain.
Toss spaghetti, pepper mixture, and mozzarella cheese until throughly mixed. Add one more 1/2 teaspoon of olive oil if needed. Add garlic salt to taste.
Prepare your usual recipe of spaghetti sauce with meat.
In a large casserole dish (at least 2-quart), begin with a layer of cooked spaghetti, add layer of meat sauce.
Add 1/2 of soup, a layer (1/2) of olives and cheese.
Repeat layers.
Sprinkle with cracker crumbs.
Bake at 350\u00b0 for 1 hour.
In a large skillet sautee the onions and mushrooms in the olive oil until onions are soft. Add chicken, cook and stir until no longer pink.
Stir in water and bring to a boil. Add spaghetti and cook until tender.
Add remaining ingredients. Cook until Velveeta is completely melted.
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
illsbury mix per box instructions for pizza dough.
Place on
econds.
Exchange flat beater for the dough hook. Turn to
Boil chicken in a pot of water.
Remove chicken when cooked, reserving broth. Cook green pepper and onion in a skillet sprayed with nonstick cooking spray. Add tomatoes with juice and cheese. Debone chicken and add to cheese mixture. Cook spaghetti in reserved chicken broth. Drain cooked spaghetti and mix with cheese and chicken.
Pour into a casserole dish.
Bake at 325\u00b0 for 1 hour.
In a 10-inch skillet with cover, saute vegetables and ground beef in oil.
Add spaghetti, spreading over beef mixture.
Mix tomatoes, catsup and seasonings.
Pour over spaghetti, making sure spaghetti is covered with liquid.
Cover and cook over medium heat (simmer) for 30 minutes.
Sprinkle grated cheese over top before serving.
Yields 6 to 8 servings.
Pour all onto drained cooked spaghetti, bacon grease and all. Pour
Heat on low for 20 minutes.
Add deboned chicken.
Cook spaghetti in chicken broth, add water if needed.
Drain spaghetti and place on platter.
Pour chicken sauce over it and serve.
Top with Parmesan Cheese.
Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
rock pot. Cook on Low for 6 hours, or can be
Boil Spaghetti noodles according to package.
In a saucepan, put Velveeta, butter, soup, rotel, and chicken.
Cook until cheese is melted.
Add cooked spaghetti to the cheese mixture, mix well.
If you want, you can pour the spaghetti & mixture into a casserole dish and pop it in the over for a couple minutes, but that's not necessary.
Serve HOT!
Set oven to 400\u00b0F.
Heat the chili in a small saucepan or microwave until hot.
Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
Spoon half of the chili over the chips.
Sprinkle with half of the cheese.
Repeat with remaining chips, chili and cheese.
Bake for about 7-8 minutes until the cheese has melted.
Top with salsa, guacamole and sour cream.
Serve immediately.
Delicious!