Oriental Beef And Spaghetti Pie Spicy Recipes

Steps:

• Cook spaghetti to desired doneness as directed on package. Drain.
• Meanwhile, heat oven to 350°F. Spray 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
• Beat egg in large bowl. Add butter, Parmesan cheese and chili powder; mix well. Add cooked spaghetti; toss to coat. Spoon mixture evenly into sprayed pie pan, pushing mixture slightly up sides of pan to form crust.
• In large saucepan, cook ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Add chili beans and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally. Add hot pepper Monterey Jack cheese and 1/2 cup of the Cheddar cheese; mix well. Spoon evenly into spaghetti-lined pie pan. Top with remaining 1/2 cup Cheddar cheese.
• Bake at 350°F. for 20 to 25 minutes or until filling is set and crust is light golden brown. Let stand 10 minutes before serving. Cut into wedges to serve.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, snow peas, carrots and onions in oil until crisp-tender. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and cayenne. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through. Sprinkle with sesame seeds.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.

Steps:

• Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

Steps:

• Preheat oven to 400°F.
• Cook spaghetti according to directions on package.
• Grease a 9" pie pan with the vegetable oil.
• Place drained spaghetti in a bowl with the carrots and squash, and toss to mix, then place evenly in pie pan.
• Bake uncovered for 15 minutes.
• Combine all remaining ingredients, and spread the mixture evenly over the pasta.
• Bake uncovered for 20 minutes (until meat is cooked through).

Steps:

• In a large skillet heat the oil over moderately high heat until it is hot but not smoking, in it stir-fry the beef for 1 minute, or just until it is no longer pink, and drain the beef in a sieve. In a bowl whisk together the Worcestershire sauce, the lime juice, the cayenne, the sugar, the soy sauce, and the garlic paste, add the beef, and stir it to combine it well with the dressing. Stir in the scallion and the coriander, divide the mixture between 2 plates, lined with the lettuce leaves, and garnish the salads with lime wedges.

Steps:

• Heat oven to 350 degrees.
• Cook pasta 8 minutes, drain.
• Mix pasta shell ingredients and toss with pasta.
• In 9-inch pie plate press pasta to form a shell.
• Cook ground beef for 4-5 min.
• ,breaking into crumbles.
• Add garlic powder, salt and cumin, stir in tomatoes and cook until almost all liquid has evaporated, stirring occasionally.
• Remove from heat and add sour cream.
• Spoon mixture into pasta shell.
• Add cheese to top and bake 15 minutes.