Gourmet Spaghetto

Elusive · #1 08-14-2004, 10:45 PM

Gourmet Spaghetto

Fettuchinni Noodles (or stock spaghetti) what, huh>?

Katsup (packets or bottle)
Honey (packets or jar, or that bear bottle)
Olive oil (or suitable substitute)
Black pepper (or Crushed red..aww yea)
Boil noodles and add sauce, it takes a bit of ketchup but be careful not to use too much, this is probably the hardest part as for the honey not alot is needed. Scince packets/bottles may be cold from refrigeration, I recommend microwaving the finished product, to make it all hot...even though microwaves suck
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Optional additions: Garlic (powder, or those poppa John's garlic sauce cup things)
Onion (powder only, no chunks in my recipies)
Ground Beef (if you have this you probably have the means to make regular spuhgetty)
Also one time I tried using barbecue sauce in minimal amounts, and it wasn't that bad.
This is a very versitile dish.....there are many incarnations of
-->Spaghetto<---

jabumbo · #2 08-16-2004, 10:54 AM

umm, ok....

when i do spaghetti sauce:

a couple of those big cans of tomtoes (stewed i believe?) - 2 works nice for a smaller portion
chicken wings - how ever many you like, i split em up (no need to de-bone unless its little loose pieces)
seasons are: italian seasoning, garlic powder, onion powder, romano cheese
garlic gloves

toss in a little oil in the pot with a couple garlic cloves and the chicken, season with all your seaons (minus the cheese) lightly (more generous with the italian seasoning in all season applications). let that cook a while, then add the tomatoes, season once more and stir. continue cooking on a medium heat and stir ooccasionally. give it about an hour or so with the tomatoes in, and do one last seasoning round (this time with a little of the cheese). let that simmer up and there you have it. cook to your taste, the longer you cook it, the browner it'll be. and once your done, the chicken bones should be able to be slipped right off the meat

paulk · #3 08-17-2004, 11:53 AM

If you can boil the spaghetti, and if you have a microwave, can't you just buy a jar of normal sauce and heat that up?

jabumbo · #4 08-17-2004, 12:37 PM

you can do that, but that canned sauce stuff is shit, and at least with my sauce, all you have to do is keep one eye on the stove so it doesnt bubble over or anything...its very tasty

Elusive · #5 08-19-2004, 10:17 PM

If you have a stove and a microwave, that don't mean you have spaggettti sauce at 3 in the morning, and you have no car or loot for the store.
I mean I was pretty sure I covered all the bases here, but I guess not.

laura · #6 08-21-2004, 08:31 AM

Quote:

Originally Posted by Elusive

Fettuchinni Noodles

FETTUCCINE!!!

Elusive · #7 08-24-2004, 03:14 AM

Now,
you know what I am talking about....
when I make that, I
cook up tha fettuccinnee noodles
heat up the alfredo, so its nice and hot to add to noodles
george formanize some bonless chicken, chop that shit up
combine
add some pepper also,
manger that shit up
aww yea...that kicks gourmet spaghetto's ass.

#8 08-24-2004, 11:54 AM

katsup...thats nasty

ms.peachy · #9 08-24-2004, 03:44 PM

Quote:

Originally Posted by ASHLEY

katsup...thats nasty

I'm inclined to agree. But, to each his or her own I suppose.

I looooooove to make pasta sauce. Big whalin' pots o'the stuff. Nothing is as good as homemade. That said, there are some decent commercially available ones out there (the Lloyd Grossman range is particularly good, and Seeds of Change organics do a nice selection as well), but most of them are really rubbish.