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Rutherford Weekly's Favorite Reader Recipes 01-19-17

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Spaghetti Carbonara

8 ounces spaghetti

2 large eggs

1/2 cup freshly grated Parmesan

4 slices bacon, diced Coupons

4 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well. In a small bowl, whisk together eggs and Parmesan; set aside. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat. Stir in garlic until fragrant, about 1 minute. Reduce heat to low. Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

French Spaghetti

2 tbsp extra virgin olive oil

1/4 cup unsalted butter

1 large onion, diced

2 cloves garlic, minced

1/4 tsp dried rosemary

1/8 tsp dried oregano

1/8 tsp dried thyme

1 TBSP dried parsley

1 29 oz can tomato sauce

1/2 cup red wine

2 bay leaves

1 1.5 oz package spaghetti sauce seasoning

3 cups shredded rotisserie chicken

16 oz thin spaghetti cooked per package instructions

parmesan cheese, for topping

While your spaghetti is cooking, heat the oil in a large sauce pan over medium heat. Melt the butter and and add the diced onion, cooking for 4 to 5 minutes or until it is translucent. Add the garlic and cook for about 30 seconds being careful not to burn it. Quickly stir in the herbs and then the tomato sauce and wine. Then stir in the bay leaves, spaghetti seasoning, and shredded chicken. Bring to a simmer and cook for 20 minutes stirring often. Serve over pasta or mix with it to combine. Top with lots of parmesan.

One Pot Taco Spaghetti

1 tablespoon olive oil

1 pound ground beef*

1 (1.25-ounce) package taco seasoning

1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies

1 tablespoon tomato paste

8 ounces spaghetti

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese Coupons

1 Roma tomato, diced

2 tablespoons chopped fresh cilantro leaves

Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes. Remove from heat and top with cheeses. Cover until melted, about 2 minutes. Serve immediately, garnished with tomato and cilantro, if desired.

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