Spicy Spaghetti Pie

Spicy Spaghetti Pie

Ingredients:

4-ounces Spaghetti pasta, dried & broken

1-cup Mozzarella cheese, shredded

1-pound Pork sausage, ground

1-cup Black olives, sliced

1-cup Onion, chopped

1-teaspoon Garlic, minced

1-teaspoon Salt

1-teaspoon Pepper

14½-ounces Tomatoes, diced & with juices

⅓-cup Tomato paste

1-teaspoon Italian seasoning

¼-teaspoon Crushed red pepper

2-tablespoons Parmesan cheese, grated

Instructions:

Cook pasta according to instructions on package; drain; rinse and drain again. Pour cooked pasta over the bottom and up towards the side of a greased 9-inch deep-dish pie plate. Sprinkle with mozzarella cheese and set aside. Cook sausage, olives, onion, and garlic over medium heat until sausage is brown and onion is tender; drain. Stir in tomatoes with juice, the tomato paste, Italian seasoning, salt, pepper, and crushed red pepper. Pour sausage mixture over cheese in dish. Cover with foil. Bake at 350° for 25 to 30 minutes. Sprinkle with Parmesan cheese; let cool for five minutes before serving.

Serves 6

Note: If you don't like it spicy, but want to keep the flavor just substitute the crushed red pepper black or white pepper. If you don't like olives then substitute the olives with mushrooms or whatever fits your fancy.

You can find this and many more recipes at Cristie's Cookin. Submit your favorite recipe for a chance to win a free "Gotcha Covered" apron. Check out Cristie's unique spices, Bling It, Ring It and Zing It.

Our Secret Chili Recipe

Enter this recipe into a chili cook-off and see what happens!



http://www.youtube.com/watch?v=kjc8PHLj6Gk&hl=en

Serious Texas BBQ

Serious Texas BBQ in Durango, Colorado - Regis and Kelly "Grill Off" Competition



http://www.youtube.com/watch?v=LWmZccS-1jY&hl=en

Trip 2 - Day 3 - Korea Barbecue - Gal Bi

Trip 2 - The 7 Days of Wonder - Day 3 By Sandy Kreis (@sanditak) - Gal Bi (aka pork ribs) - Korean barbeque at Choi Dae Po, a restaurant in the Ma Po area www.sellyourseoul.com



http://www.youtube.com/watch?v=ahyyygxE6A0&hl=en

Stir Fried Pork and Mushrooms

(3 American servings/6 Chinese servings)

3 dried Chinese mushrooms
1/2 pound lean pork (tenderloin, butt or shoulder)
1/2 cup bamboo, sliced
6 water chestnuts
2 scallions
4 fresh mushrooms
4 tablespoons oil
1/2 teaspoon salt
1 clove garlic, crushed
2 thin slices fresh ginger root
1/2 cup bean sprouts
1/2 teaspoon salt
1 tablespoon sherry
1/2 cup chicken or meat broth
1 tablespoon soy sauce
1 tablespoon cornstarch dissolved in 3 tablespoons water

Soak the dried mushrooms in hot water for about 30 minutes. Squeeze dry, remove stalks and cut caps in 1/4 to 1/2 inch wide strips. Cut the pork across the grain into 1/8 inch thick slices. Cut the bamboo in 1/8 to 1/4 in inch slices and the water chestnuts cut in 1/4 inch thick slices.

Cut the scallions in 1 inch long pieces diagonally. Cut mushrooms in 1/4 inch thick slices. Heat 2 tablespoons oil in a wok or other pan. Add the salt and stir fry for 30 seconds. Add the garlic and ginger and stir fry for about 45 seconds or until lightly browned. Remove garlic from pan. Add bamboo, water chestnuts, mushrooms and Chinese mushrooms and stir fry for 1 minute. Add bean sprouts and stir for another 30 to 45 seconds.

Remove from the pan. Add remaining oil and heat. Add salt and scallions and stir fry for 30 seconds. Add the pork and stir fry for about 2 1/2 minutes. Stir in sherry and stir fry to blend. Return vegetables to the pan, add broth and soy sauce and bring quickly to a boil. Reduce heat, cover and simmer for about 2 minutes or until tender. Stir in the cornstarch mixture to thicken and serve immediately.

Simple Pizza Dough

Ingredients:

1-package Active dry yeast

1-cup Warm water

3-cups Flour, all purpose (add more for kneading)

2-tablespoons Olive oil

1½-teaspoons Salt

Instructions:

Place yeast in large bowl. Add the water and stir until yeast is dissolved. Make sure bubbles appear on the surface. The bubbles are an indicator that the yeast is working. Add the flour, one tablespoon of oil, and salt; stir well to combine.

Place the dough on a lightly floured surface. Knead for 3 to 5 minutes until it forms a smooth and elastic ball. Grease a large bowl with one teaspoon of oil; add the dough to bowl and turn the dough to cover with oil and cover with plastic or a dish towel. Place in a warm, draft-free place and let rise until doubled in size about two hours.

Place one of the oven racks on the bottom level of your oven to 500°F. Lightly grease two baking sheets with 1 teaspoon and set aside. Divide dough into two balls. Pat each dough ball down about 6 to 8 inches in diameter. After patting both dough balls let rest for about ten minutes. Push out each dough round with fingertips or rolling pin.

Makes 2 medium pizza crusts

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How to Cook the Perfect Pot Roast

Pot roasts are a throw back from past generations where Sunday dinner at grandma’s house was a weekly tradition. Today many new cooks are intimidated by pot roasts and have never even tried cooking a pot roast. A pot roast dinner is actually a low cost highly nutritious way to serve an easy to fix hot meal.

Pot roasts are usually the cuts of beef known as the rump roast which is part of the steers leg or the chuck roast which is part of the steers shoulder. Pot roast meat is usually less expensive per pound than meats such as a tenderloin or sirloin tip which makes it an ideal choice for many families.

Because of the well marbled meat in a pot roast the fat and connective tissue make for a surprisingly tender flavorful and moist meal. Pot roasts should be slow cooked by a moist method such as braising or in a crock pot until the meat is well done. By slow cooking pot roast this inexpensive cut of meat is transformed into a tender rich and flavorful cut of meat. The palatable texture of a slow cooked pot roast blends wonderfully with cooked carrots, onions and potatoes allowing for an almost effortless meal.

Here is a simple pot roast recipe that will surely please your budget as well as your palate.

In a crock pot or other slow cooker combine

1 rump roast or chuck roast

1 bay leaf

½ onion, sliced in large chunks

1 large carrot, sliced in large chunks

12 peppercorns

1 tsp of salt

Enough water or broth either chicken or vegetable to cover half way up the roast

Slow cook on low for 4-5 hours remove the pot roast from the liquid and serve with roasted potatoes and carrots.