Or you could cut the sausage into chunks, making small meatballs, brown them, and follow Dale's directions. If you want to increase your vegetable quotient then you could sauté some onion and bell pepper (green for a stronger flavor or orange or yellow for a milder one) and possibly add in some steamed spinach or carrots. I also like a good California blend (broccoli, cauliflower, and sliced carrots) in pasta dishes, or for something different add some lightly steamed broccoflower. (I adore broccoflower)
-----Original Message----- From: Sharon Howerton via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, August 23, 2017 5:36 PM To: cookinginthedark@acbradio.org Cc: Sharon Howerton <shrn...@gmail.com> Subject: Re: [CnD] Baked Spaghetti 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@acbradio.org] Sent: Wednesday, August 23, 2017 5:12 PM To: cookinginthedark@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@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 > > > > > --- > This email has been checked for viruses by AVG. > http://www.avg.com > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
