Spanish Noodles 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:

• Bring a large kettle or pot of water to a boil. Season the chicken and sausage with 2 teaspoons salt, 1 teaspoon pepper and the marjoram. Heat the olive oil in a heavy-bottomed pot over high heat. Add the chicken and sausage and brown on all sides, about 5 minutes. Transfer to a plate with a slotted spoon.
• Add the onions, garlic, bay leaves and tomato puree to the pot. Reduce the heat and cook, stirring, until the oil turns deep red and the onions are tender, 6 to 8 minutes. If the onions are sticking, add a splash of water and scrape the bottom of the pan with a wooden spoon.
• Add the spaghetti to the onion mixture and stir-fry until golden, about 6 minutes. Add the chicken and sausage and enough boiling water to cover the pasta by 1/2 inch. Simmer, stirring once or twice, until the pasta is al dente and the sauce thickens, about 10 minutes. Season with salt and pepper and garnish with cheese, if desired.

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:

• 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:

• Make the broth: Put 3 tablespoons olive oil in a heavy soup pot over medium-high heat. Add onions and sauté until softened and lightly browned, about 10 minutes. Add small shrimp, garlic, hot pepper, fennel, coriander, bay leaf and thyme. Season generously with salt and pepper, stir to coat and cook 2 minutes more.
• Stir in tomato paste and cook 5 minutes, until mixture begins to look dry. Add fish bones, clams, 1 pound mussels and 8 cups water; cover and bring to a boil. Uncover, reduce heat to a simmer and cook for 45 minutes.
• Strain through a sturdy mesh sieve into another pot, pushing on solids with a wooden spoon. Discard solids and keep strained broth hot. Taste for salt. Broth should be well seasoned. (Can be made ahead, though eat it within 24 hours, or you can freeze it.)
• Make the fideuà: Heat oven to 375 degrees. Put fideus noodles in a large roasting pan or baking sheet. (If using Italian pasta, break it into 2-inch lengths first.) Pour 2 tablespoons olive oil over noodles and toss with hands to coat. Bake for 8 to 10 minutes, turning with tongs if necessary, until noodles are golden brown. (May be done in advance.)
• Place a cazuela or wide heavy pot on the stove. Add toasted noodles, pressing down a bit. Ladle 3 cups hot broth over noodles and bring to a boil. Push down on the noodles with a wooden spoon as they soften into the broth. Add saffron-infused water and cook for a minute, then stir to mix. Add enough hot broth to cover pasta by 1 inch. Lower heat and cook at a simmer for about 8 minutes, stirring occasionally. Add more broth (and adjust heat) if mixture dries out.
• Scatter remaining 1 pound mussels over the top, then push them down until barely submerged. Cook 3 to 4 minutes, until shells open. Turn off heat. The noodles should be cooked but firm, and the mixture a little soupy.
• If using the large shell-on shrimp, season them and sauté in 1 tablespoon olive oil over medium heat for 2 minutes per side.
• Ladle into individual soup plates. Mix the parsley with the orange zest. Garnish fideus with shrimp, if using, the parsley mixture and a spoonful of allioli.

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.