Author Topic: November Contest!!! Spaghetti Recipes come forth!
GriffinShadowfeather 
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Subject: November Contest!!! Spaghetti Recipes come forth!
So the November contest by request was Spaghetti.

Here are the Prizes.

1st place - +100 Post Count Bump, VIP for 1 Week, and Title
2nd Place - +50 Post Count Bump and Title
3rd Place - +25 Post Count Bump and Title


Here are the Rules:
One entry are allowed per person.
(You can add more Just be sure to say this is my contest entry on the one you want to enter)
All entries must be submitted on this thread, no PM’s.
All entries must conform to the ToS – Keep it Clean!
VIP Status granted dependent on board history, some users may not be eligible for VIP and/or title.


The contest Starts from Today and will run till Nov 22nd
So go forth and cook!!!

 

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pkhere 
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Subject: November Contest!!! Spaghetti Recipes come forth!
here is my entry:

Nom Nom Spaghetti Sauce



4 lbs fresh tomatoes, chopped & peeled
2 medium onions, chopped
4 cloves garlic, chopped
1/4 cup fresh basil, chopped
1/4 cup olive oil
1 teaspoon salt
4 sprigs parsley
1 tablespoon sugar *optional*
2 bay leaves
1/4 cup fresh oregano
1/4 teaspoon fresh grated nutmeg *optional*
grated parmesan cheese
may add tomato paste if desire a thicker sauce *optional*



To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan. 2 Add onion, basil, garlic and salt. 3 Saute until onion is tender, approximately 5 minutes. 4 Add tomato, parsley, sugar, bay leaves, oregano, and nutmeg; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened. Add tomato paste if wanting a thicker sauce. 5 Remove parsley and bay leaves. 6 Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.

 

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Protogere 
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Subject: November Contest!!! Spaghetti Recipes come forth!


This is a Sicilian recipe that has been a favourite in our family for years. When we lived in Sicily our neighbours gave us this recipe. It is a light spaghetti dish in that it has no sauce. Goes well with a salad, bruschetta and white wine.

(You'll note that the ham and bacon are traditionally made with the items in parenthesis - prosciutto and pancetta. Both can be suitably and more affordably replaced with the smoked ham and bacon. Also, traditionally you would mince several leaves of flat parsley and stir in before serving, however some folks in my family are not big fans of parsley so I don't always do this.)

Ingredients

1 lb. spaghetti noodles, uncooked
1 lb. smoked ham (or prosciutto), deli style thickness
1 lb. bacon with decent amount of fat (or pancetta)
1 large yellow or sweet onion
2 eggs
1 cup fresh Parmesan, finely grated
2 garlic cloves
1 Tbsp. freshly ground black pepper
1 Tbsp. salt
2 Tbsp. extra virgin olive oil
1/2 cup white wine*

*If you wouldn’t pour it in a glass and drink it – don’t cook with it!


  • Slice bacon into 1/2 inch strips. Place bacon into a large skillet over medium heat and allow to cook. (I like to put the bacon in the freezer for about an hour prior to beginning this as it is easier to cut.)

  • While bacon is cooking, chop ham or prosciutto into 1/4 inch squares. Same with onion.

  • When the bacon fat has gotten somewhat transparent and there is a decent amount of drippings in the skillet, add the ham and onion. Turn often to prevent burning and clumping.

  • Using a large pasta pot, fill 3/4 of the way with water and place on high heat. Add olive oil and salt to water. Once boiling begins, lower to medium-high heat and add pasta.

  • When onions have become mostly transparent, add wine and pepper to skillet mixture. Finely chop garlic cloves and add to skillet mixture, continuing to turn often.

  • Using a small mixing bowl, crack both eggs and whip until well blended. Set aside.

  • Once spaghetti is ready, drain quickly and transfer to serving bowl. Quickly stir in egg mixture, followed by Parmesan. The heat from the noodles will cook the egg, which helps the cheese adhere to the noodles. Make certain to turn multiple times so that all noodles are coated.

  • Drain most of the liquid off of the skillet mixture and turn the skillet mixture into the noodles.

  • Serve.


  • **When dishing up, the meat falls to the bottom of the serving dish. My grandmother always asked to be served last for this reason.

     

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    GriffinShadowfeather 
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    Subject: November Contest!!! Spaghetti Recipes come forth!
    Man those recipes look Great sheesh

    Going to have a tough contest this month!

    I'll get mine up tomorrow

     

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    Subject: November Contest!!! Spaghetti Recipes come forth!
    2 entries are a tough contest?

     

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    Subject: November Contest!!! Spaghetti Recipes come forth!
    but I am hungry now

     

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    Subject: November Contest!!! Spaghetti Recipes come forth!
    hey double a happy

    post up your recipe wink

     

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    Rudypu_Candyass 
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    Subject: November Contest!!! Spaghetti Recipes come forth!
    Get em up Post em here!!!!

     

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    GriffinShadowfeather 
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    Subject: November Contest!!! Spaghetti Recipes come forth!
    Your welcome to toss a recipe into the hat Double A and make it that much tougher mischief

    Well here is one I have done that I really like:

    Mussels Fra Diavlo

    Ingredients

    * 2 tablespoons olive oil
    * 1 tablespoon minced garlic (6 cloves)
    * 1 to 2 teaspoons crushed red pepper
    * 1 cup white wine
    * 2 cups Red Sauce or Fra Diavlo Sauce, recipes follow
    * 3 pounds medium mussels, scrubbed, de-bearded, rinsed and drained
    * 2 tablespoons freshly chopped parsley leaves

    Directions

    Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.

    Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.

    Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
    Red Sauce:

    * 2 (35-ounce) cans plum tomatoes in juice
    * 6 tablespoons olive oil
    * 2 bay leaves
    * 1 head (about 12 medium cloves) garlic, peeled and finely chopped
    * 2 medium onions (about 12 ounces), cut in 1/4-inch dice
    * 2 medium carrots (about 8 ounces), cut in 1/4-inch dice
    * 1 1/2 teaspoons dried oregano
    * 2 tablespoons tomato paste
    * 1 teaspoon kosher or sea salt
    * 1 teaspoon freshly ground black pepper

    Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.

    In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.

    Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.

    Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.

     

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    GriffinShadowfeather 
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    Subject: November Contest!!! Spaghetti Recipes come forth!
    Alrighty Folks we need some more Recipes in here!!!

    lets see what you guys have tried or want to try

     

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    pkhere 
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    Subject: November Contest!!! Spaghetti Recipes come forth!
    tried this last night!
    YUMMY!!!

    Aglio E Olio- Spaghetti with Garlic Olive Oil

    200 g spaghetti (or similar kind of pasta eg vermicelli, spaghettini, angel hair)
    2 tablespoons salt
    1/4 cup olive oil (extra virgin or a lighter olive oil if you prefer)
    3 large garlic cloves, finely chopped
    2 anchovy fillets, finely chopped (or minced) *didn't tell husband these were in here* shhh
    1/2-3/4 teaspoon minced chili (I use minced chilli from a jar)
    1/2 lemon, juice of
    1/4 cup soft breadcrumbs (made from fresh bread)
    1 bunch parsley, finely chopped (or, better still, run through a food processor)
    40 g parmesan cheese, finely grated (or, better still, processed into granules)
    1/2 teaspoon salt

    Directions:Prep Time: 10 mins

    Total Time: 25 mins

    1) Bring a large pot of water to the boil. 2) Add 2 tablespoons salt. 3) Add pasta. 4) Cook for 14 minutes exactly, then drain. 5) About half-way through the cooking time for the pasta, heat the olive oil in a large frypan over a medium heat. 6) Add the garlic, anchovy and chilli - I pound these three ingredients in a mortar and pestle for a minute or so first, but this is not absolutely necessary. 7) Cook the garlic, anchovy and chilli mixture in the oil for a couple of minutes until the garlic is soft but not brown. 8) Reduce heat to low and add lemon juice, breadcrumbs, salt and half the parsley and stir to combine. 9) With the pan still on the heat, add the drained spaghetti and toss with a pair of tongs or two forks to combine thoroughly. 10) Serve sprinkled with grated or granulated parmesan cheese and the rest of the parsley. *and some garlic bread*

     

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    Subject: November Contest!!! Spaghetti Recipes come forth!
    oNLY 4 Days left!!! Post it here who makes the best Spaghetti????

     

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    Subject: November Contest!!! Spaghetti Recipes come forth!
    Spicy Spaghetti

    1 lb. dry spaghetti, cook according to package directions
    2.5 lbs ripe tomatoes, peeled, seeded and chopped
    1/4 cup olive oil
    2-3 garlic cloves, minced
    1/2 onion, minced
    1/2 Tbsp crushed red pepper flakes
    4-5 fresh basil leaves, chopped
    1 tsp (or so) fresh oregano, chopped
    1/4 cup fresh parmesan cheese
    Pinch of sugar
    Salt and Pepper to taste
    Handful of parsley, chopped

    I'm basically guessing on the amounts because I don't make this off a recipe.

    Add the olive oil to a pan and heat over medium heat. Add the onions,
    garlic and crushed red pepper to the pan. Saute until tender but not
    brown.

    At the same time, cut a small X in the bottom of the
    tomatoes and drop in boiling water for 30 seconds to a minute. Remove
    and drop in an ice bath. Remove from the ice water after a few seconds
    and peel the skins off, then cut in half, seed the tomatoes, and chop
    them up. Add the tomatoes to the pan, as well as the basil, oregano,
    pinch of sugar and parmesan cheese. Salt and pepper to taste. Simmer
    for 30 minuets or longer. Add chopped parsley before serving.



    Tagliarini Picchi Pacchiu

    4 cups canned whole Roma tomatos, crushed and with their liquid
    8 Garlic cloves, sliced
    1 lb. Shrimp, peeled and deveined
    1 lb. angel hair pasta
    12 fresh Basil leaves, chopped
    1/2 cup Olive Oil
    1 Tbsp. Salt
    1 Tbsp. Ground Black Pepper
    Pinch of crushed Red Pepper Flakes

    Crush the tomatoes and set them aside, with their liquid, in a large bowl. Start the water boiling for the pasta and cook accordingly.

    Place the olive oil in a pan and saute the shrimp until pink and tender (couple minutes each side). Remove the shrimp from the pan, leaving the oil, and add to the tomatoes.

    Add the garlic and red pepper flakes (if desired) to the remaining oil. Sautee up to five minutes or until tender. Add garlic and oil to the tomatoes and shrimp. Stir to combine.

    Add the basil, salt and pepper. Once the pasta is cooked and drained, add to the sauce and combine.

     

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    Lynea 
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    Subject: November Contest!!! Spaghetti Recipes come forth!
    I guess I should've read the first post. I'll use the Tagliarini as my entry.

     

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    Subject: November Contest!!! Spaghetti Recipes come forth!
    spicy one sounds awesome

     

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    GriffinShadowfeather 
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    Subject: November Contest!!! Spaghetti Recipes come forth!
    Alrighty putting these out for voting. (sorry for the delay I had an emergency at work yesterday)

     

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    GriffinShadowfeather 
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    Subject: November Contest!!! Spaghetti Recipes come forth!
    The Winners have been decided...

    1st place goes to the Sicilian Spaghetti
    2nd Place goes to the Tagliarini Picchi Pacchiu
    3rd Place goes to the Mussels Fra Diavlo

    You will be getting some emails shortly...

    Thanks for participating in the contest!

     

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    pkhere 
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    Subject: November Contest!!! Spaghetti Recipes come forth!
    grats!

     

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