Kittencals Chili Spaghetti Food

KITTENCAL'S SPAGHETTI AND MEATBALL CASSEROLE

Steps:

• Grease a 13 x 9-inch baking dish.
• Prepare your own favorite meatball recipe, then shape into about 1-1/2-inch balls.
• Place the meatballs onto a greased baking sheet and bake until thoroughly cooked (about 22-25 minutes at 375 degrees) set the meatballs aside.
• Boil the spaghetti in a large pot of boiling water until just al dente; drain then place into a large bowl.
• Toss the spaghetti with 3 tablespoons oil; cool slightly, then add in eggs, 1-1/2 cups mozzeralla cheese, 1 cup Parmesan cheese, salt and pepper; using clean hands toss until thoroughly combined (you can use a spoon but hands are better!).
• Place the spaghetti into prepared baking dish, then press down slightly with hands.
• Scatter the cooked meatballs over the spaghetti.
• Top with spaghetti sauce over the top making certain to cover the pasta completely.
• Cover with foil and bake 350 degrees for 45 minutes or until hot and bubbly.
• Remove from oven then sprinkle about 1-1/2 cups mozzeralla cheese (or amount desired) over the top, then return to oven uncovered for 3-5 minutes or until the cheese has melted.
• Sprinkle with grated Parmesan cheese if desired.

KITTENCAL'S SPAGHETTI PIE

Steps:

• Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
• For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
• Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
• Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
• Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
• Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water, drain well again then place into a large bowl.
• Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands toss/mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
• TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
• In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan and 1 cup mozzarella cheese cheese then spread over the spaghetti.
• Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
• Top with 1 cup or more of mozzarella cheese.
• Cover with foil and bake at 350°F for 30 minutes.
• Uncover and continue to bake 10-15 minutes more or until hot and bubbly.

KITTENCAL'S CHILI SPAGHETTI

Steps:

• In a large skillet cook the ground beef with green bell peppers, onions, garlic, celery and jalapeno peppers stirring with a wooden spoon until beef is no longer pink; drain.
• Add in the chili powder, cumin and beef bouillon powder; cook stirring with wooden spoon for another 5 minutes, or until the ground beef is well browned.
• Add in tomatoes with juice, beans with juice, crushed tomatoes and taco sauce; cook uncovered over low heat breaking up the tomatoes with a spoon for about 1-1/2-2 hours, season with lots of salt and black pepper (you can really simmer this for as long as you want to over low heat until as thick as you like, just make certain to simmer it uncovered, the longer you cook the chili the richer and thicker it will be!).
• Divide the cooked pasta in bowls, then ladle the chili mixture on top, then sprinkle with grated cheese.
• Delicious!

KITTENCAL'S QUICK 5-MINUTE CHINESE NOODLES

Steps:

• Cook the spaghetti in boiling water until al dente (it is best to slightly under cook) drain then rinse well under cold water, then drain again; transfer to a bowl, cover and refrigerate until cold.
• Heat oil in a large skillet over medium-high heat; add in the chopped garlic and chili flakes, cook stirring for 2 minutes.
• Add in the cold spaghetti and toss using long tongs until the pasta is hot.
• Pour the soy sauce over the hot pasta and continue tossing with tongs adding in more soy sauce if needed until you have the desired flavor that you want.
• Season with black pepper if desired.
• Transfer to a bowl then toss with chopped green onions.

KITTENCAL'S 15 MINUTE PARMESAN PASTA

Steps:

• Place the cooked pasta in a bowl; keep warm (do not rinse pasta).
• In a small skillet saute the garlic in olive oil until golden and tender (try not to burn the garlic) then pour the oil with the garlic over the cooked pasta.
• Season with salt and lots of black pepper.
• Add in the Parmesan cheese; toss to coat then serve immediately.
• Delicious!

KITTENCAL'S CHILI, SIMPLE AND DELICOUS

Steps:

• In a large pot brown the ground beef with onion and green bell pepper until no longer pink; drain all fat.
• Add in garlic, oregano and chili flakes; cook stirring until browned (about 12-15 minutes, for the best flavor the meat must be slightly browned).Add in chili powder and cumin; cook stirring for 2 minutes.
• Add in stewed tomatoes with the juice, tomato sauce and seasoned salt; bring to a boil over medium heat stirring.
• Reduce heat to low and cook uncovered for 1-1/2 hours stirring occasionally (can simmer longer, the long the better!).
• Stir in the beans with their liquid and continue to cook for another 30 minutes, stirring occasionally.
• Ladle into bowls then top with cheddar cheese and dollup of sour cream if desired.

KITTENCAL'S CHILI SEASONING MIX

Steps:

• Mix all ingredients together.
• Store in an airtight container at room temperature or refrigerate.
• Shake the bottle before using.
• Use any amount desired in recipes.

KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS

Steps:

• Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
• Drain the diced tomatoes over a strainer.
• Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
• Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
• Add in fresh garlic; cook stirring for 2 minutes.
• Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
• Add in the wine; stir well to combine.
• Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
• Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
• Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
• Skim off any fat that might gather on top of sauce.
• Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
• Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
• Note: if desired, you can bake the meatballs in the oven before adding to the sauce.

KITTENCAL'S DELICIOUS MEATY PASTA SAUCE

Steps:

• In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
• Add in garlic and cook for 2 minutes.
• Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
• Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
• Add in the wine and simmer for 2-3 minutes, stirring.
• Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
• Season with black pepper.
• Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.