COWBOY SPAGHETTI WESTERN SKILLET
Cooking the spaghetti in tomatoes, broth and BBQ sauce helps give this beefy skillet dish a flavor as big as Texas.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Brown meat in large deep skillet or Dutch oven; drain. Return meat to skillet. Add yellow onions; cook 5 min., stirring occasionally. Add carrots, peppers and garlic; mix well. Cook 6 to 8 min. or until carrots are tender, stirring frequently. Stir in chili powder; cook and stir 1 min.
- Add tomatoes, broth, and barbecue sauce; mix well. Bring to boil. Add spaghetti; stir. Cover, simmer on medium-low heat 15 min. or until spaghetti is tender, stirring frequently and uncovering skillet for the last 2 min. Remove from heat.
- Top with cheese; let stand, covered, 2 min. or until melted. Top with cilantro and green onions.
Nutrition Facts : Calories 440, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g
WESTERN SKILLET EGGS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
- Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.
Nutrition Facts : Calories 469, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 382 milligrams, Sodium 945 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 26 grams
WESTERN OMELET
This is the ultimate Western omelet! You can even put red bell peppers and sausage in it, if you like.
Provided by aDsm
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
- Beat eggs together in a bowl; season with salt and pepper.
- Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
- Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 5.5 g, Cholesterol 412.4 mg, Fat 24.5 g, Fiber 1.6 g, Protein 20.5 g, SaturatedFat 10.5 g, Sodium 793.1 mg, Sugar 2.8 g
WESTERN SKILLET
Make and share this Western Skillet recipe from Food.com.
Provided by Carly
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain.
- Stir in the water, tomatoes, rice, peas and soup mix.
- Bring to a boil.
- Reduce heat; cover and simmer for 25 minutes or until rice is tender.
- Sprinkle with cheese.
Nutrition Facts : Calories 693.4, Fat 27.6, SaturatedFat 12.8, Cholesterol 107.2, Sodium 1231.1, Carbohydrate 72.8, Fiber 4.1, Sugar 8.7, Protein 36.6
WESTERN HASH BROWN OMELET
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Beat the eggs in a large bowl until foamy. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the ham, bell peppers, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender and starting to brown, about 6 minutes; add to the bowl with the eggs.
- Preheat the broiler. Wipe out the skillet and return to medium-high heat. Melt the butter in the skillet, then add the frozen hash browns in an even layer. Cook, pressing the hash browns into the bottom and up the side of the skillet with a spatula, until golden on the bottom, about 6 minutes.
- Pour the egg mixture over the hash browns. Transfer the skillet to the broiler; cook until partially set, 3 to 5 minutes. Sprinkle the cheese and all but about 2 tablespoons scallions over the eggs. Continue broiling until the cheese melts and the eggs are set, 2 to 3 more minutes.
- Loosen the edge of the omelet with a small spatula. Slide onto a platter and fold in half. Cut into wedges; top with the reserved scallions.
Nutrition Facts : Calories 474 calorie, Fat 30 grams, SaturatedFat 13 grams, Cholesterol 490 milligrams, Sodium 914 milligrams, Carbohydrate 26 grams, Fiber 7 grams, Protein 28 grams
WESTERN OMELETTE
French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
- Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
- Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
- Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.
MURRELL'S WESTERN OMELET
Provided by Food Network
Time 25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Mix first seven ingredients into a large bowl.
- Beat eggs. Place oiled omelet pan on low heat. Pour egg mixture into omelet pan. Spoon vegetable ? meat mixture onto the eggs and cook until omelet is set. Sprinkle with shredded cheese of your choice, and serve.
WESTERN SKILLET RICE
Quick and delicious. Onion and cheese add flavour to this tasty dish that pleases kids and adults alike.
Provided by Chef Dee
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium skillet brown ground beef.
- Stir in onion soup mix, water, rice, tomatoes and peas.
- Simmer about 30 minutes, stir in cheese cubes and continue simmering until they are soft and partially melted.
Nutrition Facts : Calories 561.2, Fat 27.4, SaturatedFat 12.7, Cholesterol 107.2, Sodium 1246.1, Carbohydrate 43.9, Fiber 3.5, Sugar 8.6, Protein 33.9
WESTERN SKILLET OMELET
I'm always looking for great breakfast recipes and this one is delicious! Recipe is from Kraft. For a shortcut, you can use the ready to serve bacon or make the bacon in advance. I usually make it in the microwave the night before or use leftover bacon; then I omit cooking the bacon in this recipe.
Provided by CookingONTheSide
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in large saucepan; cover with water.
- Bring to boil; continue boiling 5 minutes.
- Drain well and set aside.
- Cook bacon in large skillet on medium-high heat until crisp, turning occasionally.
- Remove bacon from skillet; drain on paper towels.
- Discard bacon drippings.
- Add peppers, tomatoes and onions to skillet.
- Reduce heat to medium; cook and stir 3 minutes.
- Add potatoes, cook an additional 15 minutes, stirring occasionally.
- Make 6 small wells in potato mixture.
- Add 1 egg to each well.
- Top potato mixture with bacon; sprinkle with cheese.
- Cover skillet with lid.
- Cook 5-8 minutes or until eggs are set.
Nutrition Facts : Calories 320.1, Fat 21.6, SaturatedFat 9, Cholesterol 246.7, Sodium 382.9, Carbohydrate 15.9, Fiber 2.3, Sugar 2.1, Protein 15.6
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