Spanish Noodles Nothing Spanish About It Recipes

Steps:

• In a large skillet, cook and crumble beef with green pepper and onion over medium heat until no longer pink, 5-7 minutes; drain., Stir in noodles, tomatoes, water, chili sauce, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until noodles are tender, 15-20 minutes, stirring frequently. Top with bacon.

Steps:

• Place 1 tablespoon water in cup; mix in saffron. Heat oil in large saucepan over medium heat. Add onion, bell pepper, 3 tablespoons parsley, and garlic. Sauté until onion is lightly browned, about 4 minutes. Mix in tomatoes. Simmer until almost all tomato juices have evaporated, about 3 minutes. Stir in tomato paste, paprika, and saffron mixture. (Sauce base can be made 1 day ahead. Cover and chill.)
• Bring clam juice to boil in large wide pot over medium-high heat. Add lobster. Cover; boil until lobster is red, about 4 minutes. Remove pot from heat. Using tongs, transfer lobster to rimmed baking sheet; reserve lobster broth in pot. Cool lobster 15 minutes. Twist tail off body. Cut tail in half lengthwise; remove meat. Twist off claws. Split claw shells with cleaver and remove meat. Cut meat into 1- to 1 1/2-inch pieces. Strain juices from sheet into 4-cup measuring cup. Strain in broth from pot. If necessary, add enough water to measure 3 cups broth mixture.
• Heat sauce base in paella pan or very large skillet over medium heat. Add noodle pieces; stir 1 minute. Add 3 cups broth mixture; bring to boil, stirring occasionally. Reduce heat and simmer until noodles are almost tender, about 12 minutes. Mix in mussels and 1 cup water. Cover and cook until mussels open, about 5 minutes; discard any that do not open. Mix in shrimp, scallops, and lobster. Cover; simmer until seafood is just cooked through, adding water by 1/4 cupfuls if paella is dry, about 6 minutes. Uncover; simmer until noodles are tender, about 3 minutes. Season with salt and pepper; sprinkle with 1 tablespoon parsley.

Steps:

• Cook beef, green pepper and onion until meat is no longer pink and drain.
• Stir in the noodles, tomatoes, water, chili sauce, salt and pepper.
• Cover and cook over low heat for 15-20 minutes or until the noodles are tender.
• Top with bacon and cheese.

Steps:

• 1. Cut the bacon into 1" pieces, and fry in a dutch oven, over medium heat, until crisp. Remove bacon pieces from the skillet and set aside.
• 2. While the bacon is crisping, chop the onion. Cook onion in bacon drippings until softened and yellow.
• 3. Add ground beef to the pot, breaking it up with your spoon. Cook until there's no more pink in the meat.
• 4. While the meat is cooking stir in the beef base. Then add the oregano, salt, and pepper.
• 5. Stir in the tomato sauce and the stewed tomatoes, breaking up the chunks in your hand as they go into the pot.
• 6. Stir in the water. Heat to bubbling, cover, reduce heat to low and simmer 10-15 minutes.
• 7. Distribute the noodles evenly over the top of the meat mixture in the pot. Increase heat to med-low. Cover, and simmer another 10-12 minutes until the noodles are done, stirring occasionally. (Add a little more water if necessary.)
• 8. Just before serving, stir in half of the cheese, then the bacon pieces. Garnish each serving with a tablespoon or two of the remaining cheese.
• 9. NOTES: If you like, chopped green pepper may be cooked with the onion, but we're not fans, so I don't. You may use a can of beef broth in place of the water and beef base, if you prefer. *This recipe is easily made gluten free by substituting gluten-free pasta for the egg noodles. I ONLY use Tinkyada brand, and I think the brown rice fusilli works best in this recipe.

Steps:

• Preheat oven to 350 degrees. Grease a 9- x 13-inch baking pan or 3 quart casseiole.
• Cook the noodles according to package directions in boiling salted water. Drain and reserve.
• Brown meat and onion in a skillet until meat loses pink color and onions are tender. Salt to taste and add red chilli powder. Reserve.
• While meat is cooking, mix tomatoes and chilies in a blender and set aside.
• Mix noodles, meat mixture and tomato mixture together in a large bowl with the corn and half the grated cheese. Mix well and spoon into a greased 3-quart casserole. Or you can mix the ingredients right in the casserole. Sprinkle remaining cheese on top.
• Bake in preheated oven until hot and bubbly, approximately 45 minutes.

Steps:

• In a large skillet, cook and crumble beef with green pepper and onion over medium-high heat until no longer pink, 4-6 minutes. Stir in all remaining ingredients except bacon; bring to a boil. Reduce heat; simmer, covered, until noodles are tender, 15-20 minutes, stirring occasionally. Top with bacon.

Steps:

• Heat diced bacon, ground beef and onion in skillet at medium to medium high heat until browned.
• Add remaining ingredients and cover.
• When mixture begins steaming, switch to low heat and simmer for 35 minutes.

Steps:

• Fry bacon slices until crisp.
• Drain.
• Reserve drippings.
• Crumble bacon and set aside.
• To dripping in frying pan, add chopped onion.
• Cook until tender.
• Add ground beef.
• Cook and stir until done.
• Stir in canned tomatoes, cut up, and their juice, green pepper, ketchup, salt, and pepper.
• Stir in noodles.
• Bring to a boil.
• Reduce heat to simmer, and cook for 30 minutes or until noodles are tender, stirring frequently.
• Stir in bacon.

Steps:

• In a large skillet, cook the beef, green pepper, and onion over medium heat until meat is no longer pink, and drain.
• Stir in noodles, tomatoes, water, chili sauce, salt, and pepper.
• Cover, and cook over low heat for 15-20 minutes or until the noodles are tender, stirring frequently.
• Top with bacon.