Spaghetti American
Well the spaghetti American is really no different from what they would make in Italy, except that a few ingredients may be substituted that is better suited to the American palate. As per the instructions on the box, the spaghetti should be boiled and then left to stay in cold water to avoid it from being cooked in its own heat and become tender. That is one of the cardinal rule of cooking any pasta or spaghetti. Further at the time of adding the pasta or spaghetti, add a pinch to the boiling water as well.
The sauce for the spaghetti can be extremely simple such as a red tomato based sauce or can be as complicated as you want it to be. The spaghetti can be garnished with cheese, meat, sausage, fish, vegetables and other ingredients of your choice. Home made spaghetti is delicious and more and more people prefer whole grain spaghetti as opposed to refined flour spaghetti as it is nutritious for health. The sauces for the pasta or the spaghetti can also be made fresh or can be purchased from a supermarket also. Try the recipes that we have given, and make the dinner or the lunch memorable for you
American spaghetti
Ingredients:
• pkg. Italian style spaghetti
• 1 lb. full cream cheese, grated
• 1 lb. ground beef
• 1/4 lb. sausage
• 1 can tomato soup
• 1 can mushroom soup
• 1 lg. onion
• 1 bell pepper garlic clove
• 1 dash Tabasco sauce
• 1/2 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. salt (or more to taste)
• 1/4 tsp. black pepper
• 2 tbsp. Worcestershire sauce
• Pinch of marjoram
• Pinch of cumin seed
Directions:
1. In large frying pan or stew pan, brown sausage, then add beef and brown it.
2. Add chopped onions and bell pepper and garlic clove.
3. Sauté until onions are almost cooked.
4. Add tomato and mushroom soup and seasonings.
5. Cover and allow to simmer while spaghetti is cooking.
6. Cook spaghetti according to directions on package and combine with sauce just after the full cream cheese has been added to the sauce.
7. Serve with grated Parmesan cheese sprinkled on top.
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Spaghetti Alfredo
Ingredients:
• 1 lb spaghetti noodles
• 1 can evaporated milk (Milnot works best)
• 1 tbsp garlic powder
• 2 tbsp Italian seasoning
• 1 tbsp parsley
• 1 1/2 cups grated Parmesan cheese
• 1 stick of butter
• 1 tsp salt
Directions:
1. Cook spaghetti as directed on package.
2. Drain and set aside.
3. On low heat melt butter.
4. Add milk, garlic powder, Italian seasoning, salt, and parsley.
5. Stir, keep a close eye on it because it will burn.
6. Let it simmer for about 5 minutes and then add Parmesan cheese. Note: It should thicken up, if not add more Parmesan cheese.
7. According to your taste you might need more salt.
8. Take off heat and add your spaghetti, mix well.
9. Serve hot.
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Spaghetti Carbonara
Ingredients:
• 6 egg yolks
• 2 cups whipping cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 500 g. bacon, cut into 1/2-inch lengths
• 1/2 cup onion, finely diced
• 2 cloves garlic
• 1/2 tsp. oregano
• olive oil
• 1/2 cup white wine
• 750 g. spaghetti
Directions:
1. Mix first 5 ingredients in a bowl and set aside.
2. Fry bacon with med heat until most of the fat is released, but before it becomes crispy.
3. Remove fat as it is produced.
4. Use a large pot, pasta will be added to this later.
5. Add white wine and oregano.
6. Reduce the wine at low to med heat.
7. Add onion and garlic to bacon and sauté for 10-15 minutes.
8. Add olive oil for the last few minutes.
9. About half ways through step 4 begin to boil the spaghetti.
10. When spaghetti is ready, mix it into the bacon.
11. Mix in the cream mixture, one half at a time.
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Chicken spaghetti with velveeta
Ingredients:
• 4 boneless chicken breast
• 8oz Velveeta
• 1 can Rotel
• 1 can Cream of Mushroom
• 1 package spaghetti
• milk
• salt
• pepper
• garlic
Directions:
1. Boil chicken (Cooks Note: for more tender chicken, don't boil; simmer slowly over low heat instead).
2. Drain broth into a bowl and reserve.
3. Boil spaghetti according to package directions.
4. Cut chicken into bite-sized pieces.
5. Combine: chicken, spaghetti, Cream of Mushroom, Rotel (not the whole can), salt, pepper, garlic.
6. Melt Velveeta in microwave.
7. Stir in milk, just enough to make it as creamy as desired.
8. Combine Velveeta with remaining ingredients, season to taste and serve.