INDIAN, NON INDIAN RECIPE COLLECTION: SPAGHETTI

Showing posts with label SPAGHETTI. Show all posts

Thursday, 26 September 2013

Spaghetti Sauce Mix

5:44 pm by UnknownNo comments

From : http://busycooks.about.com/od/homemademixes/r/spaghettimix.htm
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1-1/3 cups
Ingredients:
1/4 cup instant minced onion
1/4 cup dried parsley flakes
1/4 cup cornstarch
1 Tbsp. dried green pepper flakes
1 Tbsp. salt
1 tsp. instant minced garlic
1/2 tsp. white pepper
1 Tbsp. sugar
1 Tbsp. dried Iralian seasoning
Preparation:
Combine all ingredients in a small bowl and blend well with wire whisk. Spoon mixture into a tightly closed container and store in a cool, dry place. Use mix within 6 months. Makes four batches of spaghetti sauce.
To make spaghetti sauce:
Brown 1 lb. lean ground beef in a large skillet over medium heat and drain well. Add 2-8 oz. cans tomato sauce, 1-6 oz. can tomato paste, 2-3/4 cups tomato juice or water, and 1/3 cup seasoning mix. Reduce heat and simmer spaghetti sauce for 30 minutes, stirring occasionally. Serves 4-6

SPINACH SPAGHETTI SOUP WITH PANEER

2:18 pm by UnknownNo comments

Ingredients: 3 cups vegetable stock/water
Juice from 1 large lemon (or as per taste)
1 dried bay leaf
1 carrot, cubed
1 onion, chopped
1 celery, sliced
1 small jalapeno, sliced (optional)
1/2 cup (about 1-1/2 ounces) spinach spaghetti, broken into small pieces
3/4-1 cup cubed paneer
Salt, pepper to taste
cilantro to garnish

Method
In a saucepan, bring the stock, lemon juice, bay leaf to boil.
Add the carrots, jalapeno, paneer and celery, simmer until tender.
Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally.
Remove the bay leaf.
Season with salt and garnish with cilantro.
Enjoy this warm bowl of soup with whole grain bread.
Healthy, nutritious, filling and quick to make.

SPAGHETTI WITH CREAMY SPINACH AND TARRAGON

5:10 pm by UnknownNo comments

From : Delish
Ingredients
10 ounce(s) prewashed spinach
2 tablespoon(s) butter
3 scallions including green tops, chopped
1 1/2teaspoon(s) dried tarragon
3/4 teaspoon(s) salt
3/4 pound(s) spaghetti
5 ounce(s) cream cheese, cut into cubes
2 tablespoon(s) chopped fresh parsley
1/4 cup(s) grated Parmesan cheese
1/2 teaspoon(s) fresh-ground black pepper

Directions
1.Remove any tough stems from the spinach. In a large frying pan, melt the butter over moderately low heat. Add the scallions and tarragon and cook for 2 minutes. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 minutes.
2.In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain the spaghetti and toss with 3/4 cup of the reserved pasta water, the spinach mixture, the cream cheese, parsley, Parmesan and pepper. If the sauce seems too thick, add more of the reserved pasta water.
3.Spinach Options: You can buy fresh spinach in various forms, depending on how hard you want to work. Salad bar: Weigh out 10 ounces of spinach from your supermarket's salad bar, and you're ready to cook-no rinsing or stem removal required. Prewashed bags: Supermarkets carry 10-ounce bags of spinach. This has been cleaned of all visible sand, but we would still give it one final rinse before cooking. Bunches of fresh spinach: You will need 1 1/2 pounds to equal 10 ounces of packaged cleaned spinach. Remove the stems and then wash the leaves several times to get rid of the grit.