Catalina Spaghetti Dinner Recipes

Steps:

• Cook pasta according to directions on package.
• While pasta is cooking chop up the green pepper.
• Once pasta is cooked, drain and rinse under cold water until pasta is no longer warm.
• Empty into large bowl with the green peppers.
• Add 16 ounces of Catalina dressing and 1/2 cup of mayo and stir until pasta is completely coated. (It should have a creamy orange consistency).
• Add sliced hardboiled eggs and fold into pasta mixture (optional).
• Refrigerate overnight.
• About an hour before serving, pour in the last 8 ounces of Catalina dressing and stir well. (more mayo can be added if desired).

Steps:

• Cook spaghetti according to the package directions; drain and set aside.
• Meanwhile, in a saucepan over medium heat, melt the butter. Mix in the garlic and cook until softened. (Careful to not let the garlic brown; this makes it bitter.)
• Add the flour and whisk together, creating a roux. Cook the roux, stirring constantly, for about 1 minute, or until it bubbles and gets smooth.
• Slowly whisk in the milk, ½ cup at a time, until smooth. Cook until thickened.
• Once the mixture is thickened and bubbling, mix in the sour cream, Parmesan, salt, pepper, and nutmeg.
• Add the shrimp and crab. Cook over medium heat until the shrimp are pink and cooked through. Stir in the green onion, dill, and lemon juice. Toss with the spaghetti and serve immediately.
• Serve with a tossed green salad, your favorite salad dressing, some crusty dinner rolls and a glass of wine. A great way to end a tiring day of fun in the sun.

Steps:

• In a Dutch oven, cook beef and mushrooms over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add tomato juice, tomatoes, tomato sauce, onion and seasonings., Bring to a boil. Stir in spaghetti. Simmer, covered, 12-15 minutes or until spaghetti is tender. If desired, serve with cheese.

Steps:

• Blend sugar, red wine vinegar, canola oil, ketchup, paprika, onion powder, celery flakes, and seasoning blend together in a blender until smooth.

Steps:

• Boil pasta according to package directions.
• I usually add the baby carrots to the pasta about midway thru cooking.
• Place frozen peas in a large colinder and dump cooked pasta& carrots on top.
• Let drain.
• When carrots have cooled, I slice them in half lengthwise.
• Place pasta, peas& carrots in a large mixing bowl.
• Add miracle whip and catalina dressing until moistened.
• Sorry, I have no measurements as this is how I got the recipe.
• You just have to keep tasting and adding until you find the right taste.
• I like mine with more Catalina than Miracle Whip.
• I like to chill mine at least an hour before serving.
• Prior to serving add cherry tomatoes and cucumbers.
• After it chills, you may need to add more Catalina and/or Miracle Whip.
• If you make this the day before, don't add your cucumbers and tomatoes-it will make it watery.
• Feel free to change up your vegetables!

Steps:

• Place the first ten ingredients in blender. While processing, gradually add oil in a steady stream.

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.