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Melba's Jammin'
 
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Default REC: Spaghetti - Spaghetti Bravissimo

In article >, FERRANTE
> wrote:

> On Sat, 28 Feb 2004 14:18:31 -0600, Melba's Jammin'
> > wrote:
>
> >I haven't made this for a while, but loved it when I did.
> >
> >{ Sort of Exported from MasterCook Mac }
> >
> >Spaghetti Bravissimo
> >
> >Recipe By: posted to r.f.cooking by Barb Schaller, 2-28-04
> >Serving Size: 4-6
> >Preparation Time: 0:00
> >Categories: Entrees
> >
> >Amount Measure Ingredient Preparation Method
> >1 packet Lipton onion soup mix
> >8 oz. pkg long spaghetti (not thinner than vermicelli)
> >4 1/2 cups water
> >1 # lean ground beef
> >1/2 tsp. oregano
> >1/2 tsp. basil
> >1 Tbsp. parsley flakes
> >1 can tomato paste (6 oz.)
> >1 can tomato sauce (8 oz.)
> > Salt and pepper to taste
> >
> >Add soup mix and spaghetti to boiling water and cook until noodles are
> >tender; do not drain. Brown meat in skillet and stir in remaining
> >ingredients, combine with noodles; heat through. Will thicken on
> >standing. Serves 6?

>
> This sounds good, but I have a few questions to be sure I know what I
> am doing.


Fire away, Sir! Answers to all are bottom-posted.

> Is the 4 1/2 cups of water enough to cook the spaghetti? It does not
> seem like enough water for the noodles to "roll." Do you break it up
> and cook in a skillet?


> When browning the meat, I take it you do that in another skillet and
> then add the end product to the other skillet with the noodles? Sorry
> if this question sounds dumb, but I don't know a lot about cooking and
> again, I want to make sure this is done correctly.
>
> Lastly, I enjoyed your recipes.
>
> Mark


> > ‹‹‹‹‹
> >Notes: Source: I think I didnąt use that much water, since it doesnąt
> >get drained. An oldie from the Minneapolis newspaper. Pretty darned
> >tasty stuff! Easy to make! May give you gas. Seasoning mixture can be
> >adjusted to taste; may add fresh mushrooms to meat while browning, if
> >desired.


> >
> >Per serving (excluding unknown items): 787 Calories; 49g Fat (54%
> >calories from fat); 49g Protein; 43g Carbohydrate; 170mg Cholesterol;
> >2706mg Sodium
> >Food Exchanges: 6 Lean Meat; 7 1/2 Vegetable; 6 Fat
> >_____


Nope, I don't break it(noodles) up and cook it in a skillet. That part
is done in a saucepan -- a 3-quart one would do the trick; I've got a
great 4-quart saucepan I'd use.

Ayup, the meat is browned in a skillet, seasonings added and then that
mess is added to the mess of noodles in the saucepan to het through.

Mark, what you'e making here is more on the order of a much-maligned
Meen-a-soh-ta Hotdish than anything else. Didja ever make a dish
involving elbow macaroni, egg noodles (think along the lines of the
Hamburger Helper glop) wherein the macaroni product cooks in the skillet
along with the other stuff and the liquid to be absorbed, rather than
being separately boiled in a vat of water? That's kind of what's going
on here. Did you see my note about me not using as MUCH water as the
recipe calls for? That's because it doesn't get drained from the pot.
So how much DO I use? Dunno---it's been a long time since I've made it.
I might do it this week, though. I'm having a thought, though, that
using "regular" spaghetti will absorb more of that cooking water than
the vermicelli I always use. So maybe that 4-1/2 cups amount isn't such
a bad idea. Worst case scenario would be to make as directed and if
it's too soupy, pour some through a strainer to get rid of some of the
excess liquid, necessity being the mother of invention and all.

Last, thank you for the compliment about my humble fare.
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!