How To make Breakfast Pasta(Inn)
4 ounces spaghetti
1 egg
2 teaspoons butter
1/4 cup grated cheese of your choice
pepperoni; ham OR crumbled bacon -- (optional
In a stock pot cook the pasta in boiling water until tender. Drain and return to the pan. In a small bowl beat the egg and pour over the hot pasta along with the butter and most of the cheese. Place over low heat and stir until the egg is set on the pasta and the cheese is melted.
Pepperoni, ham, or crumbled bacon may be added, if desired.
Top each serving with more grated cheese.
Notes: *Recipes from Specialties of the House: A Country Inn and Bed & Breakfast Cookbook by Julia M. Pitkin. (Cumberland House, 1996). ISBN: 1-888952-00-8 >Reviewed by http://www.lisaekus.com/spring97/spechouse.html
kitpath@earthlink.net 8/28/98
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Pantry pasta! ???? Spicy tuna spaghetti w crispy deep fried egg ????| Marion's Kitchen
You all know how much I LOVE fusion pasta! Well there here spicy tuna pasta recipe is right up there at the top of my fusion pasta love list. And just a few pantry essentials are all you need to create my tuna spaghetti recipe!
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
CHICKEN SPAGHETTI | Quarantine Cooking | CHEESY PASTA RECIPE
Today I am making a cheesy chicken spaghetti that utilizes ingredients right from the pantry. This is a great recipe idea to feed a family. This is week two of self quarantine cooking and what is on the menu today.
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INGREDIENTS
1 1/2 lbs (680 g) seasoned cooked chicken (chopped or shredded)
1 lb (454 g) spaghetti pasta
2 Tbsp (28 g) unsalted butter
8 oz (227 g) American processed cheese
8 oz (227 g) cream cheese
10.5 oz (298 g) can condensed cream of chicken (or mushroom)
10 oz (283 g) can Rotel (chopped tomatoes and green chiles)
1 small onion (115 g) (diced)
1 small bell pepper (130 g) (diced)
1 celery rib (50 g) (diced)
8 fl oz (237 ml) reserved pasta water
8 oz (227 g) cheddar cheese (shredded)
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CHEESY CHICKEN SPAGHETTI
How TO Make Chicken Spaghetti
Pantry Food Recipes
Ultimate pasta recipe | Hilton Garden Inn Haymarket | Off the Menu
Read more about chef Joel Valente and his passion for his craft. ►
This pasta recipe (perfected by Red House Tavern’s executive chef Joel Valente) combines homemade pasta and a velvety lamb ragu that no one can resist. Trust us — pasta night will never be the same!
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0:00 – World-class chef brings big flavor to small town Virginia
0:59 – Prepping ingredients for the lamb ragu
2:58 – Handmade pappardelle pasta recipe
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Corn, Bacon and Egg Pasta with Eggland's Best
One of the reasons we love Eggland's Best Eggs is their versatility; they can be used in so many different ways for breakfast, lunch, or dinner. In this recipe, making them soft-boiled really complements the warm pasta and its corn and bacon counterparts.
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Spinach Pesto Pasta
Here is what you'll need!
SPINACH PESTO
Servings: 2 cups
INGREDIENTS
Pesto
4 cups spinach
½ cup walnuts
4 garlic cloves
¼ cup parmesan cheese
½ teaspoon salt
½ teaspoon pepper
1 teaspoon lemon juice
½ cup olive oil
1 chicken breast
Salt, to taste
Pepper, to taste
8 ounces spaghetti
PREPARATION
In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
Cook the spaghetti or your choice of pasta.
Combine the chicken and sauce into spaghetti and mix until the sauce fully coats the pasta.
Top it off with parmesan cheese and enjoy!
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