Spaghetti wtih Mince

Ingredients:

Oil
Onion - diced
Cumin seeds
1 TSP Salt
1 TSP Garlic Paste
Ginger (diced)
1 TSP Paprika Powder
1/2 TSP Red chilli Powder
1/2 TSP Coriander Powder
1/2 TSP Cumin Powder
1/2 TSP Garam Masala Powder
1 TSP Tomato Paste
1 Whole Green Chilli's

Minced Chicken

Directions:

Fry Onions + cumin seeds with the salt...once golden add all the masala's with paste. Add Mince meat and cook till done!

Boil Spaghetti and serve with the Minced meat

Prawn Chow Mein

Ingredients:

Noodles - 500 gm, boiled
Prawns - 125 gm, Devinne
Carrots - 125 gm, shredded
Beans - 125 gm, sliced diagonally
Onions - 3, chopped
Oil - 1/2 cup
Sherry - 2 tsp (optional)
Soya Sauce - 3 tbsp
Salt
Pepper
Sugar

Method:

1. Rinse the noodles in cold water and drain.
2. Heat 2 tsp of oil, toss the noodles in it and remove.
3. Pour the rest of the oil into the pan.
4. Add the onions and stir for 60 seconds.
5. Then add the carrots and beans.
6. After 2 to 3 minutes, add the prawns and continue to fry.
7. Season with salt, pepper, sugar and wine.
8. After a few minutes, add the noodles and soya sauce.
9. Mix thoroughly and serve.

Spaghetti and Meatballs

Ingredients

• 1 slice whole-wheat sandwich bread, ground into coarse crumbs
• 8 ounces ground sirloin
• 1 medium onion, chopped
• 1 portobello mushroom, stem removed and chopped
• 4 garlic cloves, chopped
• 1/4 cup fresh parsley leaves
• 1 large egg white
• Kosher salt and freshly ground black pepper
• Freshly grated nutmeg
• 2 tablespoons olive oil
• 1 (28-ounce) can whole peeled tomatoes in juice, crushed by hand
• 1/2 cup low-sodium beef broth
• 1 small bunch fresh basil
• 3 sprigs fresh thyme
• 8 ounces whole-wheat spaghetti
• Parmesan, for serving, optional

Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.

In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.

Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.

Shrimps Spaghetti

 

 

Ingredients:

 2 lbs Skinner Spaghetti
2 large sliced Onions

1 Lbs Small Shrimps
1 teaspoon minced garlic
2 teaspoons olive oil
1 can (14 1/2 oz.) Italian-style diced tomatoes
1 Jar Ragu Garden vegetable Sauce
1 Tsp Red Chilli Powder or hot sauce

1 Tsp Cumin Powder

1 Tsp Coriander Powder

2 Zucchini ( Yellow & Green)

Salt and pepper
Shredded Parmesan cheese

Cilantro for garnishing

Method:

 1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain and spray some cold water on it so the pasta doesn't stick to each other. Meanwhile, in a 10- to 12-inch frying pan over high heat, stir sliced onions and garlic in olive oil until onions are soft, about 5 minutes. Stir in tomatoes (with juice), and Ragus Garden Vegetable pasta sauce along with salt, red chilli powder, cumin and coriander powder and sliced zucchini. Bring to a boil, then reduce heat and simmer, stirring occasionally, about 5 minutes or till the zucchini is half done. Rinse and drain shrimp; add to sauce. Stir often just until opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Stir cooked pasta into the sauce.

Serve the pasta on a big platter and garnish it with grated cheese and cilantro.