western

Inspired by the vibrant saloons in and around Death Valley National Park, this incredible Wild Western spaghetti features beef, bacon, beans, sundried tomatoes, whiskey and beer. It&#x27;s essentially the Wild West in pasta form. Amazing!

Death Valley Wild Western Spaghetti Recipe

spaghetti

bacon slices,

lb. lean ground beef

black beans (15

sundried tomatoes, chopped

tomatoes

shallot, chopped

garlic cloves,

jalapeño,

green onion, sliced (for garnish)

fresh sage, chopped

Italian seasoning

smoked paprika

Worcestershire sauce

hot sauce

whiskey

beer

cheddar cheese, shredded

olive oil

Salt and pepper

Cook spaghetti according to package instructions.

Heat a tablespoon of olive oil in a...

Heat a tablespoon of olive oil in a large pan or skillet over medium-high heat.

Add bacon pieces and cook until crispy, 8-10...

Add bacon pieces and cook until crispy, 8-10 minutes. Transfer bacon to a paper towel-lined plate with a slotted spatula. Leave about a tablespoon of bacon fat in the pan, transfer the rest to a cup and reserve until step 10.

Add ground beef to the pan, breaking up...

Add ground beef to the pan, breaking up with a wooden spoon. Cook, stirring, until the beef is browned and cooked through, about 5 minutes.

Stir shallot, garlic and sage into the beef...

Stir shallot, garlic and sage into the beef and sauté until fragrant and softened, about 5 minutes.

Deglaze the pan with whiskey and beer. Stir...

Deglaze the pan with whiskey and beer. Stir until alcohol is evaporated, about 5 minutes.

Add sundried tomatoes, crushed tomatoes and jalapeño to...

Add sundried tomatoes, crushed tomatoes and jalapeño to the mixture. Season with salt and pepper. Mix well and bring to a gentle simmer.

Stir in black beans, smoked paprika, Italian seasoning,...

Stir in black beans, smoked paprika, Italian seasoning, Worcestershire sauce and hot sauce. Let simmer over medium-low heat to allow the flavors to combine, 10-15 minutes.

Taste and season with more salt, pepper and/or...

Taste and season with more salt, pepper and/or Italian seasoning to your liking.

Toss the cooked spaghetti with the reserved bacon...

Toss the cooked spaghetti with the reserved bacon fat. Use tongs to add portions of spaghetti to pasta bowls.

Spoon a generous serving of Wild Western sauce...

Spoon a generous serving of Wild Western sauce over the spaghetti. Sprinkle with freshly shredded cheddar and sliced green onions.

Enjoy!

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Beef Burger with Deep- Fried Bacon and Thousand Island Dressing

Buttermilk/Milk

Flour, all-purpose

Knorr Aromat Original

Pepper

Streaky bacon

Hellmann's Original Mayonnaise 3.57 kg

White Onions (Finely Chopped)

Fine Foods Tomato Sauce

Gherkins/cornichons

Fresh Garlic(Finely Chopped)

Fresh Chillies (Finely Chopped)

0.0 1.50kg Beef Chuck (Minced)

0.0 10 Slices Cheddar Cheese

0.0 10 Brioche Or Milk Buns(Halved)

Cos Lettuce

Tomatoes (Sliced)

Large Pickles (Sliced Lengthways)

French Fries

Deep- Fried Bacon:

    Place the buttermilk in a bowl. In a separate bowl combine the flour and Knorr Aromat, and season with pepper. Coat a slice of bacon in the flour mixture, and then in the buttermilk, then in the flour again. Deep-fry until crispy.

Thousand Island Dressing:

    Combine the Hellmanns Original Mayonnaise, onions, tomato sauce, gherkins, garlic and chillies.

Burger:

    Season the mince well and form into 10 patties using a mould.    Grill the patties until medium rare, placing the cheese on top to melt for 1 minute.    Grill the buns, then place the lettuce, tomato, meat patty, pickles and deep-fried bacon on the bottom of the bun. Top with the bun and serve with French fries.

An easy recipe that you can use with left over roast. This recipe uses a 26 cm pie dish

Pepper Steak Pie

Onion1 medium, chopped

Garlic, crushed

Thyme (fresh)

Robertsons Black Pepper

Mustard, English (Coleman's)

Knorr Professional Brown Sauce Gravy Base, 1 kg

Water

Green peppers

Beef (cubed), leftover roast beef

Puff pastry

1.0pc Eggs (beaten), egg-wash

Preparation:

     In a saucepan, sauté the onions, garlic and the thyme. Add the Robertsons Black Pepper, mustard, gravy and bring all the ingredients to a boil.     Add the green pepper and the cubed beef and heat through. Finish off with the Worcestershire sauce. Adjust seasoning to taste preference.     Roll out the ready-made puff pastry and cut with a cutter ring mould (one size bigger than the foil casing). Poke small holes in the bottom of the foil to ensure even cooking.     Spray the foil with spray and cook and press in the pastry then fill with pie mixture.     Cut another piece of pastry and close the pie, brushing to top with the egg-wash. Press the rim of the pie with a fork and cut off the excess pastry.     Bake in the oven at 180C for 10 - 15 minutes or until the pastry is cooked through and golden brown 

Boston Beer Chili

vegetable oil

beef

salt and pepper

green bell pepper, diced

onion, diced

chili powder

red pepper flakes

cumin

thyme

garlic powder

(10 tomatoes

tomato paste

Tabasco or chili sauce

honey

kidney beans

cheese

sour cream

chives, finely chopped

In a large stock pot heat oil over medium-high heat. Add ground beef and cook until no more pink remains. Season with salt and pepper to taste. Use a slotted spoon to remove meat from pan and rain fat. Set aside meat until needed later.

Add bell pepper, onion, chili powder, paprika, red pepper flakes, cumin, thyme, and garlic powder to the pan and cook over medium-high heat until onion is softened.

Stir in beer, tomatoes, and tomato paste and bring to a boil. Reduce to simmer and add the ground beef back to the pot. Add in honey, chili sauce, and beans.

Reduce heat to low and simmer for 45 minutes, stirring often. Add more salt and pepper to taste. Serve with some cheese and/or a dollop of sour cream sprinkled and/or chives.

A traditional, authentic Egyptian rice dish, loaded with flavors and rich.

Savory Rice with cream (Egyptian Meammar Rice)

rice

unsalted butter (divided.)

chicken tenders. (Note1.)

salt (or

black pepper.

sour cream.

Table spoon Mascarpone cheese.

Chicken broth (any type.)

milk.

Start by washing the rice and soak in water for 15 minutes.

Preheat the oven to 350F.

Meanwhile in a pan over medium heat, melt 1 Tablespoon of butter and brown the chicken tenders, 2-3 minutes each side, season with some salt and pepper, set aside.

Drain the rice, add salt, pepper, sour cream, Mascarpone cheese and the remaining 1 Tablespoon of butter, mixing all very well until all rice is covered well.

In a deep oven dish, authentically a clay one, add about 5 Tablespoons of the rice mixture to cover the bottom and spread evenly.

Add the chicken pieces if using, then cover with the remaining rice, level the surface.

In a pot over medium heat, add the milk along with the broth and bring to a boil, turn off the heat and season with a dash of black pepper.

Add the hot liquids to the rice , place the dish into a bigger oven dish or pan filled halfway with water.

Bake in the oven for almost an hour until the rice is fully cooked and the surface turns golden brown.

Let it cool down and serve.

Enjoy!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1546921036/ojjsjuwbky2aesh6gp1o.mp4

https://amiraspantry.com/roz-meammar-meammar-rice/
Baked rice in clay pots, loaded with butter, milk and cream, can be savory or sweet. Today I am showing you the savory one. Incredible texture and heavenly taste. Meammar rice in one of the authentic, traditional Egyptian rice recipes, as old as Egypt I guess :). Meammar means loaded, and as you can see authentically, this rice is loaded with full cream, ghee and full fat milk. The slow cooking of rice in the oven gives it a lot of time to soak up all these flavors, to come up unique, fluffy and tastes heavenly good.

SAVORY RICE WITH CREAM (EGYPTIAN MEAMMAR RICE)

Ravioli al Formaggio con Salsa Madre Recipe - Learn to cook this delicious Italian dish with our step-by-step recipe guide from Unilever Food Solutions.

Ravioli Al Formaggio Con Salsa Madre

Semolina

4.0pc Eggs

Ricotta

Gorgonzola cheese

Parmesan Cheese

1.0pc Egg Yolk

2.0tbsp Parsley, chopped

Nutmeg, freshly grounded

Salt

0.0tsp Ground Pepper

Basil

1.1kg Tomatoes

2.0pc Garlic, in cloves

Dough Preparation

Mound semolina on work surface and form a well in the centre.Add eggs and olive oil into the well. Using a fork or your fingertips, combine semolina with the eggs and olive oil.When the dough starts to come together and looks shaggy, start kneading. Knead dough until smooth and elastic, about 5 - 10 minutes.If dough feels dry, add 1 - 2 tbsp water.Wrap dough in plastic wrap and let rest for 30 minutes.

Three-Cheese Filling Preparation

In food processor, combine ricotta, gorgonzola, parmesan, egg yolk, parsley, nutmeg, salt, pepper, and Knorr Chicken Powder.Pulse until filling is smooth.

Madre Sauce Preparation

Make a small incision into each tomato with the tip of a paring knife.Add 2 tbsp olive oil to skillet over medium heat.Add garlic and cook until soft and lightly golden, about 2 minutes.Add tomatoes and three-cheese filling. Let sauce cook until tomatoes burst and start to evaporate, about 10 minutes.Finish sauce with basil and season with salt and pepper.

Ravioli Preparation

Cut dough into 4 pieces.Cover unused dough in plastic wrap to prevent it from drying out.Using a pasta machine, form the dough into ravioli.Transfer ravioli to baking sheet lined with parchment paper and dust with a little semolina so they don’t stick. Repeat with remaining pasta sheets.Bring large pot of water to a boil. Generously salt.Add ravioli and cook until pasta is "al dente", about 3 to 4 minutes.Drain ravioli gently.

Presentation

Transfer ravioli to platter. Pour Madre sauce over.Serve with grated parmesan, and drizzle of extra olive oil.

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The most viewed western recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine