29205 add your spaghetti here you like Recipes

tomato sauce, hamburger, onion, red pepper, green pepper, polish sausage, chopped, garlic (1 tbsp if using fresh ), chopped tomatoes, molasses, brown sugar, fresh basil (add to your liking) or dried basil (add to your liking)

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

spaghetti squash, mushroom (baby portabellas are great, but any kind is fine), green pepper, onion, hunt spaghetti sauce, splenda sugar substitute, salt and pepper, garlic powder, italian spices (thyme, rosemary, etc), shredded cheddar cheese (or any other kind you like )

spaghetti squash, precooked smoked turkey sausage or 4 oz beef sausages, cubed, shredded mozzarella cheese, spaghetti sauce (your choice ), salt (more or less to taste), garlic powder (more or less to taste), freshly grated parmesan cheese

spaghetti or 4 -6 oz angel hair pasta, cooked until al dente and drained, butter, flour, milk (depending on how thick you want the sauce), grated parmesan cheese, salt, black pepper, your favorite pasta sauce

spaghetti, up up butter or margarine, green bell pepper, finely chopped, red bell pepper, finely chopped, onion, chopped, milk, breadcrumbs (fresh or packaged ), cheese of your choice, grated (cheddar, monteray jack or colby works great), eggs, beaten

spaghetti, unsalted butter or 1 cup margarine, kasseri cheese, grated, romano cheese, grated, fresh parsley, chopped

spaghetti squash, chicken bouillon powder (regular or low-sodium ) or 1 tsp vegetable stock powder (regular or low-sodium), olive oil, minced garlic, fresh parsley, finely chopped, fresh basil, finely chopped, lemon juice, spaghetti, cooked, grated parmesan cheese, fresh ground black pepper

dried spaghetti , the best you can get, garlic, finely chopped, handful capers , soaked in water and drained, handfuls big black olives, pitted, anchovy fillets, roughly chopped, dried red chiles, crumbled, dried oregano, extra-virgin olive oil, tomatoes, drained and chopped, good handful fresh basil, salt and freshly ground black pepper

spaghetti, asparagus (ends cut off and cut in 1-inch pieces on an angle), green beans (ends trimmed and cut in 1-inch pieces on an angle), heavy cream (if you like it creamy you can add up to 1 cup, or just add some of the pasta water), minced garlic, lemon , zest of, lemon juice (1/2 lemon), toasted walnuts, salt, pepper, baby arugula, olive oil to roast the vegetables, ground black pepper, parmesan cheese , for the sauce, parmesan cheese , for a garnish (optional)

ground sirloin (add or subtract amt. meat to your preference), garlic salt , to taste, vegetables , of your choice, garden vegetable spaghetti sauce (any brand , i like bertolli), sugar, red wine vinegar, fresh basil or fresh rosemary or fresh savory, etc

spaghetti, olive oil, pancetta (cured italian bacon) or 1/4 lb bacon, chopped, garlic, minced (i add more), onion, chopped, tomato, peeled, chicken broth, red wine or 1/4 cup white wine, chili pepper, salt and pepper, basil (i use a little more to my taste), parmesan cheese, freshly grated, fresh italian parsley, chopped

your favorite spaghetti sauce, red beans (or your favorite bean), peanut butter (optional, but gives all tomato-based soups and sauces a rich, roasted flavor - be sure to warn people if you serve this to anyone else in case of peanut allergies), rice or pasta (leftover or cook some fresh), extra firm tofu (not silken) - optional, rice or pasta

spaghetti sauce, your favorite, ground beef, spaghetti, cooked

dried spaghetti , the best you can get, olive oil, garlic, peeled and finely sliced, dried red chilli, finely chopped, anchovies, handfuls wild rocket (arugula), plus an extra handful to serve, lemon , zested and 1/2 , zested, sea salt and freshly ground black pepper, parmesan, finely grated

dried spaghetti , the best you can get, olive oil, garlic, peeled and finely sliced, dried red chilli, finely chopped, anchovies, handfuls wild rocket , plus an extra handful to serve, lemon , zested and 1/2 , zested, sea salt and freshly ground black pepper, parmesan, finely grated