Seasoning Meat For Spaghetti

Seasoning Meat For Spaghetti

Seasoning Meat For Spaghetti

How many calories are in a bowl of homemade spaghetti?


I have been looking everywhere for how many calories spaghetti is?! I can not find it anywhere. Here is how it was made.

Ground beef
Ragu sauce (Meat Flavored)
Spaghetti seasoning
onions
bell peppers

And of course the noodles. How many calories would that be?

Thanks!
Really? That many?

If it is a small bowl I would say about 300 no more than that.

Grandma Hystad’s Recipes, Including International Recipes

CONTENTS

GRANDMA’S OVEN FRIED CHICKEN

Grandma’s OATMEAL COOKIE MIX

GRANDMA’S FRENCH DRESSING

GRANDMA’S HOMEMADE MAYONNAISE

COCKTAIL SAUCE

LIGHTSIDE

RUSSIAN BORCH SOUP

UKRAINIAN CABBAGE ROLLS

ITAKIAN SPAGHETTI

CHINESE BEEF AND POTATO PATTIES

POLISH PYROGY

DUTCH APPLE PIE

Grandma’s Oven Fried Chicken

4 ounces……………..(125 ml)……………potato chips.

½ cup ………………..(125 ml)……………butter.

½ teaspoon ………….(2.5 )………………garlic powder.

Melt butter. Brush chicken with butter. Crush potato chips with rolling pin before opening bag. Mix garlic, salt and pepper with potato chips. Shake buttered chicken in potato chip mixture. Place on pan skin side up. Pour rest of mixture over chicken. Bake at 375 F (190 C) for about 1 hour.

YIELD: Coating for 1 fryer.

TIME: Preparation 10 minutes, cooking time approx. 1 hour.

Grandma’s Oatmeal Cookie Mix

3 cups……………….(750 ml)…………flour.

1 teaspoon…………(5 ml)……………baking soda.

1 teaspoon…………(5 ml)………………baking powder.

2 teaspoon…………(10 ml)……………salt.

2 ½ ………………… (625 ml)………… sugar.

1 cup………………..(250 ml)……………shortening.

3 cups………………(750 ml)……………oatmeal.

Sift flour, baking soda, baking powder, salt and sugar together three times. Cut shortening into sifted dry ingredients until mixture resembles corn meal. Add rolled oats and mix well. Store in covered container at room temperature.

YIELD: 8 dozen.

TIME: 15 minutes.

GRANDMA’S FRENCH DRESSING

1 teaspoon …………(5 ml)…………sugar.

2 teaspoons………..(10 ml)……salt.

½ teaspoon………..(2.5 ml)……pepper.

½ teaspoon ……….(2.5 ml)……paprika.

1 ½ cup……………(375 ml)………salad oil.

½ cup………………(125 ml)………..vinegar.

1 clove of garlic (if desired).

Put sugar, salt, pepper and paprika in jar. Add oil, vinegar and garlic. Shake well. When dressing is thoroughly blended, pour over salad.

YIELD: approximately 2 cups (500 ml.)

CALORIES: 92 per tablespoon (15 ml).

TIME: 10 minutes.

GRANDMA’S HOMEMADE MAYONNAISE

1 egg yolk.

½ teaspoon …………(2.5 ml) …………salt.

½ teaspoon…………(2.5 ml)………….dry mustard.

¼ teaspoon ………...(1.25 ml)………...paprika dash cayenne.

2 tablespoons ……..(30 ml)……………vinegar.

1 cup ……………….(250 ml)…………..salad oil.

Put egg yolk and seasoning in bowl and mix well. Add 1 tablespoon (15.ml) vinegar and beat well. Gradually beat in oil until ¼ cup of mixture is used. Then add 1-2 tablespoons (15-30 ml) at a time As mixture thickens add remaining vinegar. If oil is added to quickly, mayonnaise will curdle. To fix this add 1 more egg yolk and continue.

Store mayonnaise in covered jar and refrigerate.

YIELD: approximately 1 ¼ cup (310 ml).

CALORIES: 104 per tablespoon (15 ml).

Time: 15 minutes.

VARIATIONS

Creamy Mayonnaise.

Whip ½ cup (125 ml) of evaporated milk.

Creamy Mayonnaise Sandwich Spread.

Add 1 tablespoon cornstarch and cook until thick. This is better than commercial mayonnaise.

COCKTAIL SAUCE

½ cup …………(125 ml)…………ketchup.

3 tablespoons..(45 ml)…………..lemon juice.

1 or 2 drops tobaccos.

¼ teaspoon…..(1.25 ml)………..salt.

2 teaspoons….(10 ml) ………….Worcestershire sauce.

Dash of horseradish.

Mix all ingredients together. Serve in fish cocktails.

LIGHTSIDE

A man walking on a side street in Vancouver stumbled across an old lamp. He picked it up, rubbed it, and out popped a genie.

The genie said, “OK, You released me but I am old, getting tired 0f granting 3 wishes…..you can only get one wish!”

The man said, “I have always wanted to go to Hawaii, but I am to scared to fly, and I get very seasick. Could you build me a bridge to Hawaii so I can drive over there to visit?”

The genie laughed and said, “That’s impossible!! Think of the logistics of that! The supports, concrete, steel!! No, think of another wish..”

So the man said, “I have been married and divorced four times. My wives always said that I don’t care and that I am insensitive. I wish that I could understand women, know how they feel inside, and what they’re thinking when they give me the silent treatment. Know why they’re crying, know what they really want when they say “nothing”, know how to make them truly happy.”

The genie said, “Do you want that bridge to be two lanes or

four?”

RUSSIAN VEGETABLE SOUP Borsch

2 pounds beef, with soup bone.

2 carrots.

1 medium head of cabbage.

2 average-sized onions.

6 average-sized potatoes.

2 cups canned tomatoes.

6 whole pepper kernels.

1 bay leaf.

A few sprigs of dill.

½ cup chopped beets.

Cover meat with cool water and bring to a boil.

Let simmer until almost tender. Add water if necessary to keep meat covered. One hour before serving, add chopped vegetables and seasoning. Potatoes may be cooked separately before serving. When ready to serve, remove from heat and add sour cream.

UKRAINIAN

Golubtzi, (cabbage rolls).

1 large head of cabbage.

½ pound hamburger.

1 cup rice, cooked.

1 onion.

2 tablespoons fat.

1 teaspoon salt.

¼ teaspoon pepper.

1 10½-ounce can tomato soup.

½ cup sour cream..

Remove leafs from cabbage head. Cook in salt water for 5 Minutes, or until leaves are flexible. Drain and cool.

Add ground meat, cooked rice, and seasoning. Put a tablespoon of the mixture on each leaf. Roll and place each in a baking pan, pour undiluted tomato soup over them. Bake at 350 for 45 minutes or until tender. Serves 6. Option: Add sour cream 5 minutes before serving.

ITALIAN SPAGHETTI

1 pound hamburger

1 average onion.

2 green peppers.

1 ½ teaspoon salt.

1 tablespoon fat.

½ pound spaghetti.

Mix the meat, chopped onion and green pepper. Add salt. Shape meat into small balls and fry until brown. Make a sauce with the following:

½ cup chopped onion ¼ cup grated cheese.

2 green peppers ½ cup catsup.

1 quart strained tomatoes

1 tablespoon paprika.

¼ cup sugar

½ teaspoon mustard.

1 teaspoon salt

¼ cup chopped celery.

Mix together all the ingredients for the sauce and let simmer 1½ hours. Add meatballs and simmer 1 hour longer. Cook spaghetti in salt water until tender. Drain.

CHINESE

Beef and Potato patties.

A dish enjoyed by the whole family, but children love it.

8 oz. Beef.

8 oz. Potatoes.

1 egg yolk.

a small onion chopped finely.

1 tablespoon salt.

1 tablespoon soy sauce.

Cook potatoes until done, mash. Mix in egg yolk

and salt. Add chopped onion with 1-tablespoon oil, then add round beef. Brown for 4 minutes. Add soy sauce and mix with potatoes. Shape into golf size balls,flatten into cookie size. Heat the cooking pan, grease with oil. Medium heat to brown the cookies, turn to brown both sides. If you use an electric skillet, set it at 340. When

control light blinks, turn to other side.

POLISH PYROGY

Everyone enjoys this dish. It’s one I could eat every day.

Dough.

5 cups flour.

2 cups warm water.

1 tablespoon salt.

4 tablespoons oil.

3 eggs.

1 tablespoon vinegar.

Mix flour and salt together.

Mix eggs, oil and water to make 2 cups.

Make well in flour add water mixture.

Mix well then knead. (The more you knead the better).

Roll dough flat, thin and cut into 2-3 inch squares.

Put filling (below) in each, seal edge, and use flour to pinch seal shut.

FILLING

Mashed potatoes.

Course cottage cheese.

Salt and pepper.

Mix together until course.

Drop into boiling water and boil for 5 minutes. Do not place to many in boiling water at one time as they all should have enough room to float to top.

After cooking place in different pot and add butter, or place in frying pan, add butter, and (onions) if you prefer. Fry for a few minutes until they start turning a light brown. Can then be served with or without sour cream.

Dutch Apple Pie

3 cups sliced apples.

1 cup brown sugar.

4 tablespoons butter.

3 tablespoons flour.

1 teaspoon cinnamon.

3 tablespoons cream.

Pastry for 9-inch crust.

Combine flour, sugar and cinnamon. Cut in butter with a pastry blender. Place sliced apples in an unbaked pie shell. Sprinkle crumb mixture over tope. Add cream. Bake at 375 for 45 minutes

or until apples are soft, and a rich syrup has formed.

Rachael Ray's Big Orange Book: Her Biggest Ever Collection of All-New 30-Minute Meals Plus Kosher Meals, Meals for One, Veggie Dinners, Holiday Favorites, and Much More!
Rachael Ray's Big Orange Book: Her Biggest Ever Collection of All-New 30-Minute Meals Plus Kosher Meals, Meals for One, Veggie Dinners, Holiday Favorites, and Much More!
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This book is Rachael Ray's biggest collection of all-new 30-minute meals, plus veggie dinners, holiday favorites, meals-for-one, kosher meals and more. From quick weeknight recipes to elaborate menus for special gatherings, this is the ultimate resource for cooks. Find tastes that please everyone and match any food budget. Rachael even shares treasured family recipes that she and her husband enjoy!

Book Description In the 10 years since she served up her first 30-minute meal--and thousands of delectable dinners later--Rachael Ray has learned just about all there is to know about getting a great tasting meal on the table in a hurry, whether it is one of her patented 30-minute miracles or something just a tad more involved for a special gathering. Rachael’s Big Orange Book is the ultimate resource for busy cooks. Need kitchen inspiration? It’s all here and it’s all new--and bigger than ever! Just one for dinner tonight? Forget the cold cereal. Rach has a chapter of recipes that make dining on your own a thoroughly civilized occasion, with great meals that won’t leave you with a fridge full of leftovers. Vegetarians on the guest list? No problem! Choose from dozens of meat-free meals that are every bit as satisfying as your tried-and-true standards and savory enough to please the carnivores in your crowd. Observing a Kosher menu? Check out the selection of menus just for Kosher cooks, all ready in less than, you guessed it, 30 minutes. There's even a mother lode of burger recipes for fans of the bun—so many options you could make a different burger every day for a full month! In addition to her latest 30-minute creations, Rachael has put together an array of menus and recipes for easy entertaining, from quick snacks to serve for game night and easy hors d’oeuvres, to soup-to-nuts menus for her favorite holidays and special occasions. Whip up a pasta buffet for a special mom on Mother’s Day, please a crowd with a super-simple Oscar party menu, and give thanks for not one but four fantastic menus that keep holiday stress to a minimum by getting you out of the kitchen in record time. Best of all, these recipes have all the huge flavors you’ve come to expect from Rachael, with something to please every taste--and every food budget. You’ll even find the treasured family recipes that Rachael and her husband, John, have enjoyed for years; see if they don’t become beloved family traditions in your home as well. Whether this is your first introduction to cooking the 30-minute way or you are a long-time convert, you’ll find irresistible new recipes here to make the most of every second you spend in the kitchen. Rachael Ray's Smoky Tomato Soup with Mini Grilled Cheese and Bacon Sammies Sammie nights are always fun; this one brings out the little kid in me. --Rachael Ray Smoky Tomato Soup with Mini Grilled Cheese and Bacon Sammies (Serves 4) 1 tablespoon EVOO (extra-virgin olive oil) 4 slices smoked bacon, chopped 3 garlic cloves, chopped 1 onion, chopped 3 celery stalks, chopped 2 carrots, chopped Salt and pepper 4 cups chicken stock 1/2 teaspoon dried marjoram or oregano 1 (28-ounce) can crushed fire-roasted tomatoes, partially drained (if you only have diced or whole fire-roasted tomatoes, don't sweat it; it all gets ground up later) 1 teaspoon sugar 2 teaspoons hot smoked paprika, 2/3 palmful 1/4 cup heavy cream Butter, for the skillet 16 slices of party-size rye, pumpernickel, or whole wheat bread, such as Pepperidge Farm 8 square slices of extra-sharp cheddar cheese, 1/4 inch thick 3 tablespoons finely chopped fresh chives 1-1/2 cups (a single-serving bag) white cheddar popcorn Heat the EVOO in a medium soup pot over medium-high heat. Add the chopped bacon and cook until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the mini grilled cheese and bacon sammies. To the same pot, add the garlic, onions, celery, and carrots and season with salt and pepper. Cook for 5 to 6 minutes, until the vegetables are tender. Scoop the veggies into a food processor, add about 1/2 cup of the chicken stock and the marjoram, and puree until smooth. If the tomatoes you are using are whole or diced, add them to the processor with the veggies and puree. Return the pureed veggies to the pot, place back over medium-high heat, and add the remaining chicken stock, the crushed or pureed fire-roasted tomatoes, the sugar, and the smoked paprika. Bring the soup up to a bubble, stir in the cream, and keep warm over low heat while you make the sammies. Heat some butter in a large skillet over medium heat. While the butter is melting, lay 8 of the bread slices on a cutting board. Top each one with a slice of cheese, a sprinkle of the reserved bacon, some chives, and another slice of bread. Transfer 4 of the mini sammies to the hot skillet and cook until the sandwich is toasted on both sides and the cheese is melted. Repeat with the remaining 4 sammies. Serve the smoky tomato soup with some popcorn floating on top and the grilled mini grilled cheese and bacon sammies alongside. Rachael Ray is a bestselling author and the host of Food Network's popular 30-Minute Meals and Tasty Travels as well as her daytime syndicated show, Rachael Ray. She is also the founder of Yum-o!, a charitable foundation dedicated to helping parents and children develop a healthy relationship with food. This is her fourteenth cookbook.

Features

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  • Case of 24 1.5-ounce packets (36 total ounces)
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Harry Caray's Restaurant, "the best steakhouse in Chicago"* with "the quintessential Chicago bar"**, is named for the late, renowned baseball announcer and has been designated the Official Home Plate of the Chicago Cubs. The bar is 60'6, the exact distance from the pitcher's mound to home plate, and the restaurant houses 1,500 pieces of baseball memorabilia, including photographs, vintage newspapers, a Sammy Sosa autographed bat, and items from Stan Musial, Ernie Banks, Hank Aaron, Ted Williams, and others. Harry Caray's is just north of the Loop in one of Chicago's most architecturally significant buildings. The Harry Caray's Restaurant Cookbook is a visit to Chicago and the restaurant that serves "the best Chicken Vesuvio in the city"***. More than 150 recipes include potent pasta, holy-cow steaks, and chicken fit for the Chairman of the Board. **** The stories, sidebars, and pictures bring back memories of baseball and Chicago. This important addition to the RoadfoodTM Cookbook series is sure to be a favorite with people in Chicagoland and throughout the country. When you only have time to visit one restaurant in Chicago, it's got to be Harry Caray's – David M. Lissner, Dining Chicago. * Chicago Tribune ** Jay Leno *** Chicago Tribune and ABC **** Chicago Sun Times

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Spaghetti & traditional spices, grated parmesan cheese. Just add tomato paste. When we were growing up, dinner was a hearty, flavorful meal made from wholesome ingredients and prepared with mom's special touch. But with today's hectic lifestyles, who has time for all that work. With Kraft Spaghetti Classics, a homemade meal like your mom made is only minutes away - all you need to do is add tomato paste to the specially-blended, tangy herbs and spices. Kraft Spaghetti Classics will help you make a great-tasting meal your whole family will love - in only 15 minutes.

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Kraft Seven Seas Viva Italian Dressing and Marinade, 16-Ounce Bottles (Pack of 6)
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The Kraft seven seas viva italian dressing and marinade, 16 ounce bottles (pack of 6) contains the tastes of chives, garlic, and mayonaise there is a quality to it that really lends itself to ripe bell peppers and cucumbers.

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  • Contains corn starch and gelatin
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Saturday, April 3rd, 2010 Uncategorized