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Mimi has some explaining to do. February 4, 2008

Filed under: fail,food,recipes — Mox. @ 2:40 am
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Mimi’s Spaghetti Casserole

-Thin spaghetti (ring measure one inch), cooked until almost done
-1/3 Sun-Dried Tomatoes (this is a recipe from a package of GREAT LAKES, so it specifies their brand), chopped
-2 eggs
-1/4 c. chopped green pepper
-1/4 c. chopped onion
-1/8 tsp. ground black pepper
-2.5 c. milk
-2 c. shredded sharp cheddar cheese
-Paprika

 Preparation: In a 2-quart greased casserole, break the eggs and beat with a fork. Add all ingredients except milk and paprika. Mix together gently and stir in milk. Sprinkle paprika on top. Bake at 325 degrees for one hour or until set in the middle.

Notes (from the original recipe): Serve this casserole as an entree, or as a side instead of potatoes. Leftovers reheat quickly and easily in microwave ovens, but they are also excellent served cold on hot summer days.

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I made this the other night after our Homeowners Association Meeting. Blech! I expected so much better out of something with that much cheddar in it! This was bland and blah. J said it tasted like breakfast food (even with the spaghetti?).

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Spaghetti and….spaghetti and…spaghetti and…smokin’ tha reefer. January 31, 2008

Filed under: food,recipes — Mox. @ 11:51 pm
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Spaghetti in Mushroom Sauce with Sausage
-1 lb. spaghetti
-1 (7oz) box frozen breakfast sausage links
-1 Tbs. butter
-1 lb. mushrooms, sliced
-1 (15 oz) can beef broth
-1/4 c. Dijon mustard
-2 Tbs. whipping cream
-1/4 tsp. freshly ground pepper
-1/4 c. chopped fresh parsley (optional)

    Cook spaghetti according to package directions; drain, reserve.
Meanwhile, brown sausage according to package directions in a large skillet over medium heat. Drain links on paper towels; reserve. Discard remaining fat from the skillet; cut sausage into slices.
    Melt butter in same skillet over medium-high heat. Add mushrooms; cook, stirring, until mushrooms are browned, about 6 minutes. Transfer mushrooms to a plate. Add broth to skillet, scraping up any brown bits on bottom. Heat to a boil; reduce until slightly syrupy, about 5 minutes. Stir in mustard, cream and pepper. Reduce heat to low; return sausage and mushrooms to pan. Simmer to combine flavors, about 2 minutes. Place cooked spaghetti back in a large bowl. Add sauce, toss to mix. Sprinkle with parsley. Makes 4 servings.

*Notes on this recipe: I also forgot to purchase the frozen breakfast sausage links, so I substituted in hot italian sausage (there is always a place for Italian sausage), crumbled. I DID purchase beef broth but some time between me purchasing it at the store and starting to cook this meal, it disappeared. I did not use parsley. Instead of placing the cooked spaghetti into “a large bowl”, I put it back in the stock pot I had boiled it in (emptied of water, of course).