Re: [CnD] baked spaghetti

[Dani Pagador via Cookinginthedark]

Both variations sound really good. Do I need to drain the tomatoes? I
have diced tomatoes instead of what the recipe calls for.

Thanks,
Dani

On 2/17/18, Sharon Howerton via Cookinginthedark
 wrote:
> My daughter-in-law has done something similar but with a jar of prepared
> spaghetti sauce and ground Italian sausage. It's awesome! I think she also
> used mozzarella cheese instead of Parmesan.
> Cook the meat before adding to the mix.
> Sharon
>
> -Original Message-
> From: Mike and jean via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, February 17, 2018 9:17 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and jean
> Subject: [CnD] baked speghetti
>
> Baked Spaghetti
>
> 8 oz cooked spaghetti
>
> 1 cup chopped onions
>
> 1 tsb butter
>
> 28 oz chopped tomatoes
>
> 1 tsp oregeon
>
> ½ tsp garlic powder
>
> 1 lb. ground beef
>
> 2 cups mozzarella cheese
>
> 1 can cream mushroom soup
>
> ½ cup water
>
> ½ cup parm cheese
>
> Saute onions in butter, add oregano, tomatoes, garlic, and cooked beef.
> Simmer for 10 minutes, stiring occasional to prevent sticking.
>
> Put half speghetta in bottom of greased 9x13 pan, top with with veggie/meat
> mixture.  Top with 1 cup of mozzarella cheese.
>
> Repeat next layer.  Mix soup and water together and pour over casserole.
> Top with parm cheese.
>
> Bake at 350 uncovered for 30 minutes.
>
>
>
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>
>
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>
>
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Re: [CnD] baked spaghetti

[Sharon Howerton via Cookinginthedark]

My daughter-in-law has done something similar but with a jar of prepared 
spaghetti sauce and ground Italian sausage. It's awesome! I think she also used 
mozzarella cheese instead of Parmesan.
Cook the meat before adding to the mix.
Sharon

-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, February 17, 2018 9:17 AM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: [CnD] baked speghetti

Baked Spaghetti

8 oz cooked spaghetti

1 cup chopped onions

1 tsb butter

28 oz chopped tomatoes

1 tsp oregeon

½ tsp garlic powder

1 lb. ground beef

2 cups mozzarella cheese

1 can cream mushroom soup

½ cup water

½ cup parm cheese

Saute onions in butter, add oregano, tomatoes, garlic, and cooked beef.
Simmer for 10 minutes, stiring occasional to prevent sticking.

Put half speghetta in bottom of greased 9x13 pan, top with with veggie/meat 
mixture.  Top with 1 cup of mozzarella cheese.

Repeat next layer.  Mix soup and water together and pour over casserole.
Top with parm cheese.

Bake at 350 uncovered for 30 minutes.



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[CnD] baked spaghetti

[Mike and jean via Cookinginthedark]

Baked Spaghetti

 

12 ounces spaghetti

1 cup chopped onions

1 cup chopped green bell peppers

1 pound ground beef

1 (16 ounce) can diced tomatoes

1 (4.5 ounce) can mushrooms, drained

1 teaspoon dried oregano

2 cups shredded mild Cheddar cheese

1 (10.75 ounce) can condensed cream of mushroom soup

1/4 cup water

1/4 cup grated Parmesan cheese

 

1 Bring a large pot of lightly salted water to a boil. Add spaghetti, and
cook for 8 to 10 minutes, or until al dente. Drain, and set aside.

 

2 In a large skillet over medium-high heat, saute the onions, green peppers
and ground beef. Once beef is brown and onions and peppers softened, add the
tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.

 

3 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking
dish. Place half of the cooked spaghetti into the prepared dish. Top with
half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese.

Repeat.

 

In a medium bowl, mix together cream of mushroom soup and water until
smooth; pour over casserole. Sprinkle with Parmesan cheese.

 

4 Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before
serving.

 

Makes 8 servings

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Re: [CnD] Baked Spaghetti

[Sharon Howerton via Cookinginthedark]

Yes, I have bought it just at our regular grocery store (Jewel in Chicago). 
Prior to that, I would get the links and remove the casings, but this is 
easier. Where I purchase, it comes in hot or mild varieties.

-Original Message-
From: GARY WILLIAMS via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, August 24, 2017 7:43 AM
To: cookinginthedark@acbradio.org
Cc: GARY WILLIAMS
Subject: Re: [CnD] Baked Spaghetti

Can you buy ground italian sausage out of the casings? Yum, all of this sounds 
good. 

Sent from my iPhone

> On Aug 23, 2017, at 9:45 PM, Food Dude via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Sharon is right...
> 
> I would have used ground turkey but I did not have any...just a bag of frozen 
> boneless skinless chicken breasts...
> 
> I have also added sliced smoked sausage too...
> 
> The pasta and the sauce is the base...then knock yourself out and make it 
> your own!
> 
> Mmm! Italian sausage sounds delicious!
> 
> Sharon, I will bring the wine! When's dinner? (grin)
> 
> Keep on Cooking!
> 
> Dale Campbell
> 
> used to
> 
> 
>> On 8/23/2017 5:36 PM, Sharon Howerton via Cookinginthedark wrote:
>> 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 locki

Re: [CnD] Baked Spaghetti

[GARY WILLIAMS via Cookinginthedark]

Can you buy ground italian sausage out of the casings? Yum, all of this sounds 
good. 

Sent from my iPhone

> On Aug 23, 2017, at 9:45 PM, Food Dude via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> Sharon is right...
> 
> I would have used ground turkey but I did not have any...just a bag of frozen 
> boneless skinless chicken breasts...
> 
> I have also added sliced smoked sausage too...
> 
> The pasta and the sauce is the base...then knock yourself out and make it 
> your own!
> 
> Mmm! Italian sausage sounds delicious!
> 
> Sharon, I will bring the wine! When's dinner? (grin)
> 
> Keep on Cooking!
> 
> Dale Campbell
> 
> used to
> 
> 
>> On 8/23/2017 5:36 PM, Sharon Howerton via Cookinginthedark wrote:
>> 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 an

Re: [CnD] Baked Spaghetti

[Food Dude via Cookinginthedark]

Sharon is right...

I would have used ground turkey but I did not have any...just a bag of 
frozen boneless skinless chicken breasts...


I have also added sliced smoked sausage too...

The pasta and the sauce is the base...then knock yourself out and make 
it your own!


Mmm! Italian sausage sounds delicious!

Sharon, I will bring the wine! When's dinner? (grin)

Keep on Cooking!

Dale Campbell

used to


On 8/23/2017 5:36 PM, Sharon Howerton via Cookinginthedark wrote:

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




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Re: [CnD] Baked Spaghetti

[Nicole Massey via Cookinginthedark]

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 t

Re: [CnD] Baked Spaghetti

[Sharon Howerton via Cookinginthedark]

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
> 
> ___
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> 

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Re: [CnD] Baked Spaghetti

[GARY WILLIAMS via Cookinginthedark]

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 
>  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
> 
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> 

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[CnD] Baked Spaghetti

[Food Dude via Cookinginthedark]

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

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