[CnD] Baked Spaghetti

Sharon Howerton shrnhow at gmail.com
Wed Aug 23 18:35:49 EDT 2017


You could do essentially the same thing with about 1 pound or 1.5 pounds of ground beef. Just brown the meat, drain and follow the rest of Dale's directions. I personally like mild ground Italian sausage which I would also brown and follow the same directions.
Sharon

-----Original Message-----
From: GARY WILLIAMS via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Wednesday, August 23, 2017 5:12 PM
To: cookinginthedark at acbradio.org
Cc: GARY WILLIAMS
Subject: Re: [CnD] Baked Spaghetti

That sounds good. Do you have a Baked spaghetti that has ground beef? If so, would love to have it.

Sent from my iPhone

> On Aug 23, 2017, at 5:13 PM, Food Dude via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
> 
> This baked spaghetti is pretty generic and nothing special.
> 
> but It is easy and my wife loves it...plus it goes great with my crab stuffed mushrooms...
> 
> 
> I started by getting the chicken cooked.
> 
> Since it was frozen I decided to poach it. This way it would cook and thaw at the same time!
> 
> I put three frozen boneless skinless chicken breasts in my skillet with about 2 cups of water.
> 
> Covered and over medium high heat, they were going to take about 20 to 30 minutes to cook.
> 
> Perfect! Enough time to get everything else ready so when the chicken is done, the spaghetti can be tossed together and slipped into the oven to bake!
> 
> So while the chicken was poaching, I got the water going for the pasta.
> 
> I filled up my awesome 6 quart Locking Lid Pasta Pot ( this great set gives you a 6 quart pot and a smaller 2 1/2 quart pot all for under $30.00 from the MiceILA store in BlindMiceMegaMall.com) about 2/3 of the way with water and put it over high heat to bring it to a boil!
> 
> The chicken is poaching and the water for the pasta is getting heated up...
> 
> I pulled out the mushrooms to slice...and if you read my previous post about he stuffed mushrooms, you know where seeing these nice, big mushrooms lead!
> 
> So after creating the delicious stuffed mushrooms, my chicken was ready to be turned and the water for  the pasta was boiling.
> 
> I added a bag of no yokes egg noodles, about 10 ounce bag, to the water and set a timer for 7 minutes.
> 
> I did not want the pasta to cook all the way since it was going to be faked too and I hate soggy, limp, squishy pasta!
> 
> I turned the chicken breasted over and seasoned with some garlic powder, salt, pepper, and some of this and that; replaced the lid, and went back to the mushrooms.
> 
> I sliced 4 of these big guys down after cleaning with a damp paper towel and grated about 3 cups of mozzarella cheese.
> 
> I grabbed the jar of Prego pasta sauce from the pantry just as the timer sounded for the pasta.
> 
> I turned off the fire under the pasta, put on my Cooking in the Dark Grips, and took the locking lid pot to the sink.
> 
> A quick flip and the water was draining out...no strainer needed because it is built in in the lid!
> 
> Then I removed the lid and ran cold water over the pasta to stop it from cooking ( ala Henry Casten, may he rest in peace!)
> 
> and set it back on the stove top.
> 
> I added in my sliced mushrooms and pasta sauce and  gently stirred, folded, mixed...anyway I combined it all together.
> 
> Now for the chicken.
> 
> I used some silicone covered tongs to grab the chicken and placed in a bowl in the sink.
> 
> i ran cold water over the chicken to cool it since I needed to shred it.
> 
> 
> I ended up cutting them in half and returning to the water to cool.
> 
> When they were cool enough to handle, not really cold and still a bit more than just warm, I threaded them with a fork.
> 
> All of the threaded chicken went into the pot with the pasta, sauce and mushrooms!
> 
> I sprayed a 9 by 13 glass cake pan with veggie spray and tossed in the mixture from the pot.
> 
> Next the mozzarella cheese was plopped on top and  byre carefully and gently stirred, mixed, folded...combined!
> 
> The pan was covered with foil and went into the oven, remember 325 F, for about 30 minutes!
> 
> 
> While it was baking I threw together a salad and just like that dinner was served!
> 
> Did I say the Mushrooms were outstanding and delicious?
> 
> Keep on Cooking!
> 
> Dale Campbell
> 
> 
> 
> 
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