I love this recipe like I love every recipe that I have tried that has come from the Pioneer Woman. Her recipes are incredible and this one is no exception. This was one of those recipes that everyone gobbled down in a hurry. We didn’t have a noodle left once dinner was done. I think the crazy part of this recipe is just how easy it is. It’s hard to imagine that such an easy recipe could possibly have so much flavor and pazazz.
If you are planning something with spaghetti noodles one night make double the noodles and refrigerate them until you are ready to make this recipe. Although the recipe really calls for fluid thin noodles I made it with spaghetti and let me tell you I don’t have any regrets that I do. I can’t wait to make these again and my know my family can’t wait either!
- 12 ounces, fluid Thin Noodles or Spaghetti Noodles
- 6 whole Green Onions, Sliced Thin
- 1/4 cup Soy Sauce
- 2 Tablespoons brown sugar
- 4 cloves Garlic, Minced
- 2 Tablespoons Rice Vinegar
- 3 Tablespoons Pure Sesame Oil
- 1/2 teaspoon Hot Chili Oil or ¼ teaspoon chili flakes
- 4 Tablespoons vegetable oil (not olive oil)
- Cook Noodles or Pasta according to package instructions, drain and place back in the original pot or a serving large bowl.
- Whisk all the sauce ingredients together in a bowl
- Pour sauce over warm noodles and toss to coat very well. You may need to toss this a few times.
- Sprinkle with green onions and toss again. Then toss again right before serving.
Original Recipe Source
I thought this recipe was good but the original recipe called for a 9 inch round pan that I found to be too small. The cornbread was more like cake than cornbread and it took forever to bake. No really forever!
The second time I made this recipe I used a large square pan and it turned out much better. This is a super sweet recipe that you could even cut down the sugar on and use a honey glaze for the top now that would be delicious!
This is a recipe that I think you could make so many fun changes with. I think that this would make awesome muffins and you could even use some fresh corn in the recipe to make it even better!!
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder (yes this is correct)
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- Preheat oven to 400 degrees. Spray a 10 x 10 x 2 inches pan or similar. The original recipe calls for a 9 inch round pan but I found that to be way too small. The cornbread was more like cake than cornbread. I didn’t like that at all it was just too thick and took forever to cook.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean
Original Recipe Source
Number of Servings: 12
- 213 calories per serving
- 33 carbs
- 7 grams of fat
- 3 protein
- 11 sugar
*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*
I am sad to report that this recipe should come with a warning label! Don’t be like me and think you are smarter than the “average” bear and only make half a recipe of this popcorn like I did. Yep! Stupid!
This is one of those recipes you make when you are home all alone and have no one to share it with. Curl up on the couch, pop in your favorite movie, and eat until you are doubled over with a stomach ache because it will be well worth it!
Within 30 minutes of this popcorn being made we had NONE left… NONE! That’s how good it is! From the mouth of my husband “this stuff makes Crunch and Munch look like &$%^!# in a box! Yep it’s that good!! Yummm-O! BTW Forgive my crummy pictures I was being lazy and didn’t get the camera out, but instead used my phone. Yup crummy pictures!
INGREDIENTS: (Full Recipe)
- 2 bags microwave buttered popcorn, popped & unpopped kernels removed
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 2 tablespoons honey
- 1 teaspoon vanilla
- 12 large marshmallows
- If you haven’t done it already pop 2 bags of popcorn then lay the out as close to a single layer as possible on a two tin foil line jelly roll pan or something similar with a small lip around it. I recommend the foil for easy clean up.
- Lightly spray the pan with some cooking spray. This may not be necessary but I was afraid it might stick to the foil.
- Melt the butter in a medium saucepan over low heat.
- Add the brown sugar, honey, vanilla & marshmallows. Turn heat to medium and stir until the marshmallows are melted and the mixture is smooth. Or you can be impatient like I was and add everything at one time then let it melt together.
- Spoon over the popcorn until it’s covering the popcorn as much as possible the with a nice sized spoon toss or mix popcorn to coat.
- If you have any left store in an airtight container.
This is my favorite way to use up left over pasta of any kind. I have used this recipe with left over tortellini, spaghetti, and linguine. Anything you have left over will work great. I hate having left over pasta go to waste. It’s not that expensive, but waste is waste.
Before I was married I would make this sauce and add tortellini to it that would be my quick and easy dinner. Now that I am more frugal I use any left over pasta in this sauce to make a nice side dish for a casserole or chicken or whatever we are having that needs a little extra to go along with it.
Waste not want not right?
I have always loved the ease of this garlic butter sauce. I will admit that it’s not very easy for me to cook it slowly but cooking it slowly really is the key to the success of the garlic. There seems to be a fine line between overcooked bitter garlic and crispy sweet garlic. Patience is a must with this recipe but its well worth it!!
- 1 tbsp. butter
- 1 tbsp. olive oil
- 2 cloves garlic minced
- 8 ounces cooked pasta noodles
- Preheat skillet on a medium flame or on a medium heated burner. To a warm skillet on add butter and olive oil.
- Once the butter is melted adds minced garlic.
- Sauté garlic on a medium to medium low flame so that the garlic gets crispy and toasted but does not burn or get scorched. The goal is sweet garlic flavor not bitter garlic. Cooking it as low as possible is the key for success with this sweet garlic. Be patient it’s worth the wait.
- Once the garlic is a nice toasted brown color add cooked pasta.
- Mix pasta in the butter garlic oil mixture until pasta is well coasted.
- Continue to heat until pasta is warmed through.
This is honestly one of the best recipes I have made in a long time. Tops on my list that’s for sure. The flavor is fantastic! It’s super simple to make and makes a beautiful presentation, certainly restaurant quality and more than anything you get a lot of bang for your buck!!
I really didn’t know if my family would enjoy this recipe. My aunt makes a killer pepper steak which my husband adores so I wasn’t sure he would be too happy with this recipe. You know it’s one of those things when you love something it’s hard to be excepting of something similar.
He was over the moon for this recipe and actually had seconds because he loved it so much. The worst part of making this recipe was taking the time to cut the meat nice and thin. The original recipe calls for round steak. I actually ended up using roast meat because I got it on sale and planned on using the other half of the roast for something different so it worked out well for us.
- 16 oz. round steak or roast
- 4 tsp. plus 3 tbsp. soy sauce
- 1 tbsp. rice wine
- 3 tsp. cornstarch
- 5 tsp. vegetable oil
- 1 large onion, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 tsp. black pepper
- Slice meat into thin slices with the grain. Cut each strip across the grain about 1″ long so you have small thin slices. Place in a bowl and add 4 tsp. of soy sauce, 1 tbsp. of rice wine, 1 tsp. cornstarch and black pepper.
- In a small bowl, mix 3 tbsp. soy sauce, 1 tbsp. water and 2 tsp. cornstarch. Set aside.
- Heat the skillet on medium high heat. Swirl in 1 tbsp. oil and add the beef spreading evenly. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.
- Add remaining 2 tsp. of oil to the skillet, add peppers and onions and cook about 2 minutes. Return beef to the skillet, add the sauce and stir fry about 30 seconds until slightly thickened.
Original Recipe Source
I purchased a three pack of focaccia bread. I had never had it nor did I really know what to do with it. So between my husband and I we came up with this excellent bread that leaves you craving more. We served it at a spaghetti dinner we were having, and it was a total hit. I hope you like it too.
- Focaccia Bread (you can make your own click here for the recipe)
- 1 ounce Domestic feta cheese (This is a little saltier than regular feta) crumbled
- 2 ounces of grated Whole milk mozzarella
- 1/4 cup Extra Virgin Olive Oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon thyme
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon salt
- Pre-heat oven to 350 degrees
- In a small sauce pan add olive oil, garlic powder, onion powder, oregano, basil, thyme, salt and red pepper flakes, and heat until it’s simmering.
- Place your focaccia on a lined cookie sheet
- Brush the focaccia heavily with the olive oil mixture (cover the entire bread round)
- Top bread with mozzarella and feta
- Bake on 350 for 8-10 minutes (depending on your over) until mozzarella cheese is melted (feta won’t melt)
- With a pizza cutter cut into slices
I found two recipes that had the same similar concept and similar ingredients but they were both completely different. I loved the idea of both of them so I took what I liked about each recipe and combined them together. What came of the two was an incredible recipe that my entire family loved.
The recipe calls for a 9×13 pan which is normally way too much food for us and always means a ton of leftovers. I debated half-ing the recipe but then I thought it would became a pain with too many half cans to worry with. I decided to make the entire recipe, and thank goodness I did. By the time dinner was over there was about 1/8th of the pan left over. I was stunned, but yes it was that good!
We all loved this recipe and I can easily see it being on our menu again and again. It’s easy, dirt cheap and delicious!
- 1 lb. of ground beef
- 4 tbsp. dry minced onions
- 1 can cream of mushroom soup
- 1/4 teaspoon salt (more or less)
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- 1 can Rotel (I used mild) do not drain
- Tater tots – 32 oz. (leave frozen)
- Cheddar cheese – 2 cups
- Brown ground beef then drain the grease off (Before you add the spices)
- Add diced onions, cumin, garlic powder and salt and pepper. Cook until the onions are soft.
- Add, soup and Rotel tomatoes, then mix together well
- In the bottom of a greased 9×13 pan add bag of tatar tots in one single layer you may not need the entire bag, then top with 1 cup of the cheese.
- Then on top of the tots and cheese add burger mixture then top with remaining cheese
- Place in a 350F oven for 30 -45 minutes. Let stand for 5 minutes before serving.
This recipe is easy and delicious! Who doesn’t like Frito Pie? It’s such a family tradition that keeps us coming back for more. When I found this recipe I couldn’t wait to give it a try and I am sure happy I did. Quick, Fresh, Fantastic! I can’t wait to make it again!
- 1 lb. ground beef
- 1 can (16 oz) pinto beans (I used Great Northern I had them on hand)
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) Diced Tomatoes
- 1 envelope taco seasoning (I used Taco Bell I had it on hand)
- 1 cup shredded cheddar cheese
- 3-1/2 cups corn chips (Fritos more or less)
- 1-1/4 cup sour cream
- Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, taco seasoning mix and 1/4 c. of cheese.
- Sprinkle 1 cup corn chips in bottom of 8×8 baking dish. Cover with chili.
- Bake at 350 for 20 minutes.
- Spread sour cream over chili.
- Top with remaining corn chips and cheese.
- Bake 4-5 minutes longer.6 to 8 servings