OK Bob, Where Is The Italian Recipe?

One of my commenter’s threw a tease out about a recipe for some Italian food the other day that several people, including myself, asked for him to post. I haven’t heard back from him yet so here is a little reminder.

On the front page.

In bold letters.

If you like Italian food let me know. I’ll give you a recipe so simple and mouth watering you’ll make it many many times.If you love Pasta.

Come on Bob, cough it up. Ya don’t tease people with something like that and not deliver man!

In the mean time, while we wait for our friend, take this as an opportunity to post your favorite recipe’s. There is only one requirement.

It’s gotta be easy.

None of this 22 ingredient, takes seven hours to make bullshit.

Down and dirty is the order of the day.

 

17 thoughts on “OK Bob, Where Is The Italian Recipe?

  1. Okay, got one for you. Chicken Alfredo with Bacon.

    Get a decent jar of alfredo sauce.
    Noodles of your choice.
    Chicken breast, cut into small pieces.
    1 1/2 cup frozen peas.
    4-6 strips cooked bacon, chunked up as coarse or fine as you want.

    Start noodles boiling.
    Brown cut chicken in some bacon grease until done, set aside.
    Then toss 1/2 cup water in pan you cooked chicken in and cook all the pan drippings into thick sauce and set aside.
    Toss peas into the microwave (in a container, unless you’re messy) for 3 minutes.
    Start warming up alfredo sauce. If any stays in jar, toss a tad of milk in and shake out the leftovers and add to sauce.
    When sauce is hot, add chicken, chicken gravy, chunked up bacon and peas, stir that shit.
    Serve with pasta when done. (I usually pour the sauce into the pasta pan after draining the pasta and mix it all up at once rather than pouring on top of pasta.)
    Add shake-bottle cheese on as wanted.

    Add garlic and pepper to the cook process as your tastes like.

    This takes about 20-30 minutes total. Can be done on a 2 burner camp stove, hell, even a 1 burner stove if you don’t mind waiting a little longer.

    Really. The peas AND bacon ’round out the flavor profiles’ as the snobs say. In other words, it done taste good. And BACON!!!!

    Liked by 2 people

  2. Right on. I‘ll throw my hat in the ring.
    ’twas about Spaghetti, wasn’t it?
    Here’s my favorite if I am REALLY hungry and don’t have a lot at home and it’s gotta be fast:
    I always use wholemeal-Spaghetti since they taste a lot better but this also works with regular Spaghettis as well.
    Cook the Spaghetti al dente (meaning that they shouldn’t be soft throughout but have just a tad of “bite”).
    Put them into a colander and pur over cold water. Take care not to get the noodles too cold – just pour over cold water and let them rest in the colander.
    Now take a tube of plain triple concentrated Tomato concentrate and thin it with water until it has the consistency of a thick tomato soup. Add some salt, some basil and oregano, maybe a squeezed garlic clove (I usually don’t) and add either a generous amount of Tabasco sauce or – for the real men – ample Chili Powder (7 Pot Yellow combined with Trinidad Scorpion works best for me).
    Stir the sauce well and heat it if the Spaghetti got too cold. Drop the Spaghetti in the pot with the sauce and make sure they’re soaking in the sauce.
    It’s very important to add a very generous amount of olive oil (olio d’oliva extra vergine) at that point or else the chili would kill you 😂
    Put as much as you see fit on a plate and add some grated Parmesan cheese.
    Have a nice glass of Chianti Riserva with it!

    Liked by 1 person

  3. Many Gomens, I have been very busy, please forgive me.
    1lb Spaghetti
    1/2 cup Peccorino/Romano
    Cold water
    1/8 to 1/4 cup of butcher block pepper, or fresh cracked.

    Put Cheese in a deep bowl add a few tablespoons of Cold water and blend with a hand immersion mixer add water by the Tablespoon until paste like. Cook spaghetti to your liking, add paste and mix with 1cup of hot pasta water to your consistency. Very important to do cold water first, then pasta and hot pasta water. You can adjust cheese and pepper to your liking. Add or subtract.
    Bon Appetit
    4 ingredients not 21
    Again Sorry
    I think you’ll love this.
    I have another for another day.

    Liked by 2 people

  4. Melt one stick butter add 2 cups heavy cream reduce said mixture add copious amounts of shredded parmesan
    Voila Alfredo sauce serve on anything you damn well please.
    Experiment with amounts mistakes are still tasty.
    P.S. nothing comes out of a tub especially a green one.

    Liked by 1 person

  5. I’m a lazy cook, so my recipe for spaghetti sauce is as follows: One of the large bottles – cans of spaghetti sauce, some mashed up garlic cloves (three or four is plenty for me) and a small can of mushrooms. Add this to a pound of hamburger ground beef or venison, along with some Paremeasan cheese and you are good to go. The pasta – add a splash of olive oil before putting on plate, it seems to make it less sticky.

    Liked by 1 person

  6. I got 2.

    Crumble and fry up a pound of breakfast sausage. Cut up a block of Velveeta in the pan, add in a big can of drained Rotel, I don’t do the hot version. Mix till melted. Best chip dip ever. Microwave works, too if you don’t want the sausage.

    Fry up a pound of hamburger, drain most of the grease off, season with salt, pepper. Add in 2 cans of Van Camps Pork and Beans. Stir and heat till it’s steaming. I usually chunk in some BBQ sauce. Mom made this stuff to stretch the meat. I can eat myself sick on it.

    Liked by 1 person

  7. No Ta-mater Chili
    Cause Charlie Goodnight didn’t have no ta-maters on the trail drives, comprende?

    4 pounds lean beef stew meat or brisket, trimmed of most of the fat.
    3 tablespoons cooking oil.
    5 tablespoons chili powder, minimum. More if you want it. I use 8 or 10.
    1 tablespoon comino powder. That’s cumin for you Yankees. More if you like it.
    2 baseball sized onions, chopped into 1/2 inch pieces. Or softball sized if you like.
    5 large cloves of garlic, finely chopped.
    1 teaspoon ground oregano. Preferably MEXICAN oregano.
    Kosher salt and freshly ground black pepper to taste, about 1 tablespoon each to start.
    1 tablespoon hot sauce from Louisiana or Texas, not someplace back east.
    1/2 teaspoon cayenne pepper.

    The day before you want to eat the chili, cook it. If you are incapable of advance planning, or just ignorantly insist on eating chili the same day you cook it, start early in the morning and let it simmer all day.

    Start by chopping the meat into ¼ to ½ inch pieces, but don’t get wrapped around the axle getting a uniform size. You could also grind it using a grinder plate with LARGE holes.

    Heat a large cast iron pot over medium high heat, then add cooking oil and add meat after the oil is hot. DO NOT BROWN THE MEAT! Stir it frequently until it turns a uniform gray color. The meat will typically release a lot of water. This is good.

    Stir in the chili powder, comino, onions and garlic. Add water as necessary to keep the mass semi-fluid. Add a beer if you want, dark beer is better. Reduce heat to low and simmer uncovered, stirring occasionally for about 45 minutes.

    Stir in the oregano and about half the salt, black pepper, hot sauce and cayenne pepper. After this simmers 5 or 10 minutes, adjust the seasonings to your taste and simmer another hour or so, stirring occasionally and adding more water when necessary to keep the mass semi-fluid. Remove from heat and refrigerate overnight, or set out on back porch if it’s cold enough.

    The next day, heat to a simmer and cook for as long as possible, three hours minimum, longer is better, all day is best. Stir occasionally and add water as necessary to keep the mass semi-fluid.

    Check for taste at least an hour before you want to eat, and adjust as necessary. If you’ve cooked the chili long enough, the onions will have disintegrated. So add some fresh chopped onion the last half hour or so for texture if you want. Serve with hot cornbread or warm flour tortillas, with hot sauce on the side. Feeds six or so, more or less.

    Liked by 1 person

  8. Pasta Carbonara – super easy
    crack egg into large salad bowl. add fresh grated parmasan, salt & pepper stir to mix
    boil a half box of pasta fettuccini – drain when done – pour into bowl with egg & toss.
    you can add Italian sausage, shrimp, broccoli, asparagus, chicken what ever you want

    Liked by 1 person

  9. No-rice Risotto (4 servings):

    2-3 med zucchini, peeled and very finely diced (about 2C)
    1C chicken stock (+/-), heated
    2T olive oil
    1 med onion, very finely diced
    1-8 cloves garlic (or some powder, or none at all, as you like it)
    2 or 3 T heavy cream (if you don’t have any, use milk and butter)
    1/2C grated Parmesan (+/-)
    Salt, pepper, dried Italian herbs, hot pepper flakes …

    In a hot skillet, sweat onion in oil until just starting to color. Add garlic, wait a minute, then zucchini and herbs. Sautee a few minutes, turn the heat down to med and start adding hot stock a little at a time. Stir, taste and season. Keep this up until the squash is however tender you like, but not too wet. Turn off the heat, add cream and Parmesan. Stir until it comes together. Serve with any protein or eat by itself. Really good with fish. You could add any amount of chopped up mushrooms to this along with the squash if you’re feeling particularly wealthy – around here they cost more than chuck roast. PS – stir this a lot from the get-go so it doesn’t scorch.

    Hat tip: public TV cooking shows. This is a mash-up (heh) of several things I saw.

    Like

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