uce, heat oil, add garlic and saute for about 30 seconds
Cook spaghetti in large pot boiling salted water for 10 minutes and drain
round beef, onion, pesto, herbs and garlic. Season then roll into
rain. Add egg and Parmesan cheese to spaghetti and stir to combine (I
fork, add milk and bread, and let it stand for 5
Brown meatballs or ground beef and drain well.
If you are using meatballs remove them from the skillet, otherwise add remaining ingredients except spaghetti and cheese.
Bring mixture to a boil, add meatballs if using them, cover and simmer for
20 minutes.
Remove bay leaf.
While sauce is simmering cook spaghetti
according to
package directions.
Serve over spaghetti and top with parmesan cheese.
For Sauce: While fish is steaming, combine sauce ingredients
ater into skillet; add onion and cook until tender.
Add
Bring fish stock to a boil in a pot; add ginger, galangal, Thai chile peppers, kaffir lime leaves, lemon grass, and shallots. Reduce heat and simmer stock for 20 minutes.
Mix trout, tomatoes, tamarind juice, and fish sauce into stock; simmer until trout is cooked through, about 5 minutes.
Gently place trout in a bowl and pour soup over the fish; top with cilantro.
eef, bread crumbs, ketchup, eggs and basil in a large bowl
Place meatballs and pasta sauce in a saucepan.
to a baking sheet, and lightly grease with cooking spray
en proof dish and place in half cold spaghetti.
To make
Slice half the cheese and dice the rest.
Break spaghetti into 3 pieces and cook.
Boil together the tomatoes, onions, pepper, sugar and Worcestershire sauce.
In another pan, melt butter and mix in flour.
Add this to the tomato mixture with the diced 1/2 pack of cheese.
In casserole, put half the spaghetti and tomato mixture and half the sliced cheese.
Repeat in layers and bake at 425\u00b0 until brown.
Cook chicken and take off bone.
Cook the spaghetti in the chicken broth.
Brown bell peppers and small onions in margarine. Mix together chicken, pepper, onion, cheese and Ro-Tel.
Add to the spaghetti and then add salt and pepper.
Stir all this together real well.
bread crumbs, garlic powder, salt, and pepper together in a bowl
a boil for the spaghetti. Heat 3 tablespoons oil
Wash and cut shark in thumb size pieces.
Shrimp are left whole and fish to your size.
Soak in beer mixture.
Mix together cornmeal and flour.
Add Konriko Hot and Spicy Creole Seasoning to your taste (about 4 tablespoons should do it).
No extra salt is needed.
Roll fish in dry mixture and deep fry.
Don't overfry for this will make them dry.
In
a large skillet, saute the\tgreen
onions,\tpepper, celery and spinach or bok choy; set aside
to
cool.
Pan-fry fish
in small amount of butter.
Cool and
shred
the
fish. Combine the vegies and flavor with salt and pepper.
Heat corn or flour tortillas.\tRoll in vegies and fish.
May
be
served warm or cold.
Saute onions, green pepper and garlic in margarine until tender. Add tomatoes, parsley, paprika, sugar, cayenne and bay leaf. Cover and simmer 30 minutes. Add fish to sauce, then add shrimp. Cook about 5 minutes, stirring occasionally until shrimp turns pink and fish flakes easily with fork. Blend together cornstarch and water. Add to creole and cook, stirring until slightly thickened.