OLD SCHOOL CHEESY MEATBALL PASTA CASSEROLE/OLD SCHOOL GARLIC BREAD /VERY EASY QUICK AND DELICIOUS
OLD SCHOOL MEATBALL AND PASTA CASSEROLE
This is an easy quick way to feed lots of people at an affordable price and requires very little time
RECIPE:
16 oz. package uncooked bow tie pasta ( use can use any pasta u like )
24 ounces marinara sauce
3 cups water
1/2 teaspoon garlic powder(optional )
1/2 teaspoon onion powder(optional )
1 teaspoons oregano(optional )
1 teaspoon salt
Meatballs , fully cooked, (thawed 12 Large)
2 cups shredded mozzarella (or Italian blend cheese)
Optional: Parmesan cheese and fresh chopped herbs (such as basil , oregano, and parsley for garnish)
Preheat oven to 350 degrees F.
In a 9x13 inch baking dish stir together uncooked pasta, marinara sauce, water, spices and meatballs.
Cover tightly with aluminum foil and bake for35- 40 minutes.
Uncover; stir. Check the pasta for doneness. We want it to be al dente (firm, but almost perfectly cooked). If it’s still too hard, cover the dish and return to the oven for a few minutes.
Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes or until cheese is melted and bubbly.
Allow to cool for at least 15 minutes before serving, to allow the sauce to thicken
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Chicken Noodle Soup (20 Minute Recipe)
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This is an easy chicken noodle soup. You don’t need hours to simmer the chicken, because, with this hot water method, you can get a 3-hour simmering result within just 5 minutes; The soup comes out rich creamy, and hearty. You will be surprised by how flavorful it is. This recipe is also budget-friendly and it is enough to feed a whole family.
INGREDIENTS
2 lb of skin-on bone-in chicken quarters
1 tbsp of cooking oil (Amazon Link -
2 inches of ginger, sliced thinly
4 cloves of garlic, peeled and cut in half
2 scallions, tie into a knot
2 shallots, quartered
1 piece of Jinhua ham (optional, can be replaced by a thick cut of bacon)
2 liters of water
5 Shiitake mushrooms
6 oz of baby Bok choy
4-5 servings of noodles (400-500 grams of fresh noodles or 250-300 grams of dried noodles)
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tbsp of fish sauce (Amazon Link -
1 tbsp of sesame oil (Amazon Link -
2.5 tsps. of salt or to taste
Diced scallion as garnish
Lao gan ma chili flake for spicy kick (optional) (Amazon Link -
INSTRUCTIONS
Preheat the clay pot (or other heavy-duty stockpots) until nice and hot. Add a little bit of cooking oil to sear the chicken and Jinhua ham (optional) until golden brown. This will take a few minutes on each side.
When you flip the chicken to fry the other side, add the ginger, garlic, shallot, scallions; put them in between the chicken pieces so they can be fragrant. A large amount of ginger will make the soup very comfortable.
When the chicken is golden brown, pour in 2 liters of boiling hot water. When the boiling water touches the hot clay pot, it will bubble violently which shakes the meat and accelerates the protein dissolution. This will instantly make your broth rich and flavorful.
Even though the broth is already done but you still have to simmer this on low for about 15 minutes just so the chicken meat can be nice and tender.
Meanwhile, you can slice the mushrooms and cut some bok choy.
15 minutes later, remove the chicken from the broth and let it cool. Discard the aromatics and skim the chicken fat from the broth.
Add the mushroom slices and 4-5 servings of noodles to the broth and cook for 4-10 minutes depending on the type and thickness of your noodles. You can also cook the noodles in a separate pot and then transfer them into the broth, so it doesn’t thicken your soup. I prefer my noodle soup to be a little bit thick and silky. That’s why I cook it in the broth directly.
Meanwhile, Take the chicken meat off the bone and shred it into bite-size pieces. Season the chicken meat with soy sauce, fish sauce, oyster sauce, garlic powder, and sesame oil.
When the noodles are almost done, add the baby bok choy and salt to taste. To make a serving, add noodles and broth along with the chicken meat to the bowl, top with some Lao Gan Ma chili flake for an extra spicy kick. Enjoy!
Videography / Editing by Austin Schargorodski -
Skillet Macaroni and Beef
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I get a lot of why don't we get to see you so I decided to show up at the beginning of this. This was shot weeks ago, so my hair is out of control long. Also, add garlic salt or powder to this. I always follow a recipe pretty much to the tee the first time I try it and then fix it as I go along. I will be making this again but will be adding in a good dose of the garlic. Thank goodness I'm not a vampire ;)
1-1/2 lbs. ground beef
2 c. elbow macaroni, uncooked
1/2 c. onion, minced
1/2 c. green pepper, chopped
2 8-oz. cans tomato sauce
1 c. water
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
(Consider adding garlic powder to taste)
Lightly brown beef in skillet; drain. Stir in macaroni, onion and green pepper; heat until onion is soft. Add remaining ingredients. Lower heat; cover and simmer 25 minutes until macaroni is tender, stirring occasionally. .Serves 6-8
Breakfast Casserole Recipe Cook Along Version S1 Ep115
Great tasting and easy to make this simple casserole uses eggs, sausage, green chili's, and cheese, and can be made a day in advance of cooking.
This Recipe is available as downloadable PDF at my website at:
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Hello and thank you for watching Texas Cooking Today.
I would like first to apologize for my older videos having music throughout. At the time I thought I was putting out something good but little did I know just how distracting some people would find it to be. Unfortunately these older videos had the music embedded in them and it cannot be removed.
I have begun remaking all the recipes that had music and am upgrading them all to 1920 X 1080 with no background music other than the intro and outro and much better quality sound.
All my videos produced from July 2016 and later are the new series with no music.
Please try my newer videos and thank you for watching.
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Thank you for watching Texas Cooking Today.
Texas Cooking Today is a real time Cook Along Video Show. Designed to assist growing cooks in becoming better at cooking while teaching new Recipes and Technique.
In each region of the united states we see different cooking methods, recipes and ingredients, this allows the same food to be completely different one place from another.
Such as New York Pizza vs a California Style Pizza, so here I am doing things with Texas Flavors and Texas Style.
I like to use only fresh ingredients, no canned, boxed foods or seasoning packets.
Cooking should be fun and relaxing and that is what I strive for on Texas Cooking Today.
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How to Make Drunken Noodles | Food Wishes
I had a few drinks while making these, so I could enjoy them as the food Gods intended, which is slightly drunk. At least that's one theory for how this dish got its name. The other theory is that it was at one point made with wine, but that's not nearly as entertaining!. Enjoy!
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Instant Pot Cockadoodle Noodles (Chicken Noodle Casserole)
Recipe:
Being in a rural area the past year in hearing roosters crow every day inspired me. While I could do with their COCK-A-DOODLE DOOOOs with the rise of the sun, it'll make you do the same once you try my rendition of the ultimate chicken noodle casserole.
It's as if a chicken pot pie and chicken noodle soup became a pasta and is a huge hit for all ages at the table.
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