MEAT LOVER'S SPAGHETTI SALAD
I created this recipe ESPECIALLY for my husband. He loves lots of meat in everything, so the addition of a pound of Genoa Salami & 1/2 pound sliced Pepperoni made this the perfect salad. It also has 4 types of cheeses, enhanced with minced garlic, Italian Seasoning & McCormicks Perfect Pinch Salad Supreme, when combined with all...
Provided by Rose Mary Mogan
Categories Other Salads
Time 1h55m
Number Of Ingredients 19
Steps:
- 1. The Only thing that is cooked in this recipe is the pasta, and I prefer to cook it Al Dente' about 7 minutes, OR according TO CHOICE. I prefer breaking the pasta into thirds, & love using Barilla Pasta, using either Angel Hair or Thin Spaghetti. You can divide this recipe in half if not making for a large party. MAY ALSO USE A FOOD PROCESSOR TO CHOP VEGGIES, BUT I PREFER TO CHOP BY HAND SO AS NOT TO CREATE A LOT OF EXCESS LIQUID.
- 2. I prefer using fresh tomatoes, but during the winter, the flavor is not that great so I used the canned variety.
- 3. Cook pasta according to package directions but al dente' so that it is not over cooked. Then wash in cold water. Then drain thourgly and add to a very large bowl when ready to assemble salad.
- 4. Pour pasta into a bowl large enough to accommodate all of the ingredients.
- 5. Cube cheeses, & salami. Remember there is no right or wrong way to add the ingredients. But it is best to stir and mix as you go to make it easier for the ingredients to blend into the salad.
- 6. Add the spices and grated cheese then stir to blend together. Add both red and green bell Peppers, stir with large spoon to mix together.
- 7. Chop the celery and add to salad and mix well. Add the minced garlic.
- 8. Add green onions and blend well. Add the drained diced tomatoes.
- 9. Stir in the salad dressings and blend well. Add any remaining ingredients you have not added, stir to blend well. Then pour into large pans and garnish top with additional chopped veggies and pepperoni if desired.
- 10. Serve and enjoy.
MEAT LOVER'S BAKED PASTA
This baked rigatoni is fully loaded with pepperoni, ham and bacon plus plenty of gooey mozzarella and Parmesan.
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add the tomatoes and 1 cup of water. Increase the heat to medium high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
- While the sauce simmers, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon.
- Cook the rigatoni in the boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, ham, pepperoni, bacon, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
SALAMI LOVER'S ITALIAN PASTA SALAD
This Italian pasta salad is great to make for lunches or as a dinner on a summer night.
Provided by Deanna
Categories Salad 100+ Pasta Salad Recipes Italian Pasta Salad Recipes
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, mix together the creamy salad dressing, Italian Dressing, and grated cheese.
- Add the pasta, salami, bell pepper, olives and onion. Stir well to evenly coat. Allow to chill before serving.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 38.8 g, Cholesterol 58.3 mg, Fat 33.1 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 8.8 g, Sodium 1761.9 mg, Sugar 9 g
MEAT-LOVER'S SLOW COOKER SPAGHETTI SAUCE
This creates a great, chunky, and very meaty spaghetti sauce. The longer it cooks, the better it tastes!
Provided by Ashley
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 8h40m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
- Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 18.8 g, Cholesterol 45.2 mg, Fat 14.8 g, Fiber 3.7 g, Protein 15 g, SaturatedFat 4.7 g, Sodium 1025.1 mg, Sugar 13.4 g
MEAT LOVERS SPAGHETTI SAUCE
Sauce that is chock full of chopped ground beef, pork sausage and meatballs. Serve it over your favorite pasta noodles, as a sauce for lasagna, ziti or manicotti or use it as a pizza sauce. Freezes well too. May serve more than 12 servings.
Provided by TheDancingCook
Categories Sauces
Time 18m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In two separate skillets, brown the ground beef and onion in one skillet and the pork sausage in another until browned; drain well.
- Meanwhile, in a medium to large stockpot or large dutch oven, combine tomatoes, sauce, and garlic.
- Add beef/onion and sausage to pot; mix well and top off generously with Italian seasonings.
- Bring to a boil; simmer on low for at least 3 hours, stirring occasionally.
- Add frozen meatballs to sauce about 30 minutes prior to serving.
Nutrition Facts : Calories 448.9, Fat 23.5, SaturatedFat 8.2, Cholesterol 101, Sodium 1299.1, Carbohydrate 28.1, Fiber 4.3, Sugar 18.5, Protein 32.4
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