Spanishnoodles Recipes

Steps:

• Cook beef, green pepper and onion until meat is no longer pink and drain.
• Stir in the noodles, tomatoes, water, chili sauce, salt and pepper.
• Cover and cook over low heat for 15-20 minutes or until the noodles are tender.
• Top with bacon and cheese.

Steps:

• Bring a large kettle or pot of water to a boil. Season the chicken and sausage with 2 teaspoons salt, 1 teaspoon pepper and the marjoram. Heat the olive oil in a heavy-bottomed pot over high heat. Add the chicken and sausage and brown on all sides, about 5 minutes. Transfer to a plate with a slotted spoon.
• Add the onions, garlic, bay leaves and tomato puree to the pot. Reduce the heat and cook, stirring, until the oil turns deep red and the onions are tender, 6 to 8 minutes. If the onions are sticking, add a splash of water and scrape the bottom of the pan with a wooden spoon.
• Add the spaghetti to the onion mixture and stir-fry until golden, about 6 minutes. Add the chicken and sausage and enough boiling water to cover the pasta by 1/2 inch. Simmer, stirring once or twice, until the pasta is al dente and the sauce thickens, about 10 minutes. Season with salt and pepper and garnish with cheese, if desired.

Steps:

• In a large skillet, cook and crumble beef with green pepper and onion over medium heat until no longer pink, 5-7 minutes; drain., Stir in noodles, tomatoes, water, chili sauce, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until noodles are tender, 15-20 minutes, stirring frequently. Top with bacon.

Steps:

• In a large skillet, cook and crumble beef with green pepper and onion over medium-high heat until no longer pink, 4-6 minutes. Stir in all remaining ingredients except bacon; bring to a boil. Reduce heat; simmer, covered, until noodles are tender, 15-20 minutes, stirring occasionally. Top with bacon.

Steps:

• Place 1 tablespoon water in cup; mix in saffron. Heat oil in large saucepan over medium heat. Add onion, bell pepper, 3 tablespoons parsley, and garlic. Sauté until onion is lightly browned, about 4 minutes. Mix in tomatoes. Simmer until almost all tomato juices have evaporated, about 3 minutes. Stir in tomato paste, paprika, and saffron mixture. (Sauce base can be made 1 day ahead. Cover and chill.)
• Bring clam juice to boil in large wide pot over medium-high heat. Add lobster. Cover; boil until lobster is red, about 4 minutes. Remove pot from heat. Using tongs, transfer lobster to rimmed baking sheet; reserve lobster broth in pot. Cool lobster 15 minutes. Twist tail off body. Cut tail in half lengthwise; remove meat. Twist off claws. Split claw shells with cleaver and remove meat. Cut meat into 1- to 1 1/2-inch pieces. Strain juices from sheet into 4-cup measuring cup. Strain in broth from pot. If necessary, add enough water to measure 3 cups broth mixture.
• Heat sauce base in paella pan or very large skillet over medium heat. Add noodle pieces; stir 1 minute. Add 3 cups broth mixture; bring to boil, stirring occasionally. Reduce heat and simmer until noodles are almost tender, about 12 minutes. Mix in mussels and 1 cup water. Cover and cook until mussels open, about 5 minutes; discard any that do not open. Mix in shrimp, scallops, and lobster. Cover; simmer until seafood is just cooked through, adding water by 1/4 cupfuls if paella is dry, about 6 minutes. Uncover; simmer until noodles are tender, about 3 minutes. Season with salt and pepper; sprinkle with 1 tablespoon parsley.

Steps:

• Heat diced bacon, ground beef and onion in skillet at medium to medium high heat until browned.
• Add remaining ingredients and cover.
• When mixture begins steaming, switch to low heat and simmer for 35 minutes.

Steps:

• In a large skillet, cook the beef, green pepper, and onion over medium heat until meat is no longer pink, and drain.
• Stir in noodles, tomatoes, water, chili sauce, salt, and pepper.
• Cover, and cook over low heat for 15-20 minutes or until the noodles are tender, stirring frequently.
• Top with bacon.

Steps:

• Preheat oven to 350 degrees. Grease a 9- x 13-inch baking pan or 3 quart casseiole.
• Cook the noodles according to package directions in boiling salted water. Drain and reserve.
• Brown meat and onion in a skillet until meat loses pink color and onions are tender. Salt to taste and add red chilli powder. Reserve.
• While meat is cooking, mix tomatoes and chilies in a blender and set aside.
• Mix noodles, meat mixture and tomato mixture together in a large bowl with the corn and half the grated cheese. Mix well and spoon into a greased 3-quart casserole. Or you can mix the ingredients right in the casserole. Sprinkle remaining cheese on top.
• Bake in preheated oven until hot and bubbly, approximately 45 minutes.

Steps:

• Fry bacon slices until crisp.
• Drain.
• Reserve drippings.
• Crumble bacon and set aside.
• To dripping in frying pan, add chopped onion.
• Cook until tender.
• Add ground beef.
• Cook and stir until done.
• Stir in canned tomatoes, cut up, and their juice, green pepper, ketchup, salt, and pepper.
• Stir in noodles.
• Bring to a boil.
• Reduce heat to simmer, and cook for 30 minutes or until noodles are tender, stirring frequently.
• Stir in bacon.