Spaghetti Pancake Food

CRISPY SPAGHETTI PANCAKE

Steps:

• In a large bowl, combine the eggs, scallions, nutritional yeast, salt, and pepper and whisk until smooth. Add the spaghetti and toss to coat evenly.
• Heat a small skillet over medium heat and add enough oil to evenly coat the bottom. Add half of the spaghetti mixture, press with a spatula to flatten it, and cook until the pancake is golden brown, crispy all over, and slides out of the skillet easily, about 6 minutes. Invert the pancake on a plate, add a bit more oil to the skillet, and slide the pancake back in to cook the other side, about 5 to 6 minutes more. Transfer the pancake to a cutting board and cook the second pancake.
• To serve, slice the pancakes into 6 slices each and garnish with extra scallions, if desired. Serve immediately with the marinara.

SPAGHETTI PANCAKE

Steps:

• In a medium size mixing bowl, beat together eggs, onion, oregano, salt and pepper.
• Add spaghetti and toss well.
• In a large skillet, melt 2 TBSP butter or margarine over medium heat and heat until foam goes away.
• Add spaghetti mix, and sprinkle with cheese if desired.
• Cook until the bottom is lightly browned.
• Turn out onto a large plate.
• Melt remaining butter or margarine.
• Put spaghetti back into pan, uncooked side down.
• Cook until lightly browned.
• Turn out onto large plate or platter, cut into slices and serve.

SPAGHETTI PANCAKE

Steps:

• Mix all ingredients but the butter together. Melt butter in a large non stick frying pan, and pour in. You can press flat with a spatula, but I usually put a piece of foil on top of the spaghetti, and then put another pan on top to press down. After about 5 minutes, or when pancake begins to brown, slide onto plate, put pan over top, and flip pancake to cook other side.

PIZZA DI SPAGHETTI

Steps:

• In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.
• In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.
• In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
• In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
• Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

SPAGHETTI SQUASH PANCAKES

Steps:

• Add spaghetti squash and eggs to a food processer and pulse until smooth.
• Transfer squash mixture to a bowl and add flour, sugar, vanilla, baking powder, and salt. Stir with a fork until combined.
• Heat butter in a nonstick skillet over medium heat. Scoop batter onto the skillet, about ½ cup per pancake. Add blueberries on top of the batter. Cook 5-7 minutes per side.
• Serve with maple syrup.

CRISPY NOODLE PANCAKE

Steps:

• Cook noodles in large pot of boiling water 1 1/2 minutes, stirring occasionally. Drain. Rinse with cold water. Drain well. Toss with green onions, 1 teaspoon vegetable oil, and pepper in bowl.
• Heat 1 1/2 tablespoons vegetable oil and sesame oil in a heavy 9-inch nonstick skillet over medium heat. Add noodles and flatten slightly. Cook without stirring until light brown, about 6 minutes. Turn and cook second side until light brown, 6 minutes. Drain on paper towels. Cut into wedges.

PASTA PANCAKE

Steps:

• Prepare pasta per pkg directions & drain (I suggest breaking it as you put into the water or cut coarsely w/a knife after fully cooked).
• Preheat oven to 300°F.
• Warm leftover spaghetti sauce in sml pan over low heat.
• Beat eggs, milk & Parmesan cheese in a lrg mixing bowl. Add pasta, peas & corn. Toss till well-blended.
• Put 1/2 tbsp of the oil in a sml non-stick skillet over med heat. Toss pasta mixture again & place 1/4 of the pasta mix into the skillet.
• Flatten to an even layer. Cook about 1 min & then slide spatula around edges to be sure pancake doesn't stick. Cont cooking for about 3 min or till the underside is brown, shaking the pan 1-2 times to prevent sticking. Carefully flip pancake & cook about 3 more minute
• Slide pancake onto a baking sheet & keep warm in the oven while you repeat the process for the remaining pancakes. Do not stack the pancakes.
• When all 4 pancakes are cooked, top ea w/your leftover spaghetti sauce & serve w/more Parmesan cheese as desired.

SPAGHETTI SQUASH PANCAKES

Steps:

• Add flour& cheese to the strands of the cooked spaghetti squash.
• Mix well, using a couple of forks.
• Depending on the flavor you wish, or your dietary preferences, melt 1 tablespoon butter in a large skillet over medium-high heat or heat olive oil in skillet instead.
• Spoon 1/4 cup squash mixture into prepared skillet.
• With a fork, press to form an evenly thick cake.
• Repeat to fill skillet.
• Cook cakes until bottoms are lightly browned, turn over and brown second side.
• Continue until you've used all the squash mixture (keep the cakes already made warm in an oven set at its lowest temperature until you are ready to serve).
• Use additional butter or oil as necessary for cooking.
• Sprinkle pancakes with salt and pepper and serve with sour cream and/or apple sauce.