So the November contest by request was Spaghetti.

Here are the Prizes.

1st place - +100 Post Count Bump, VIP for 1 Week, and Title
2nd Place - +50 Post Count Bump and Title
3rd Place - +25 Post Count Bump and Title


Here are the Rules:
One entry are allowed per person.
(You can add more Just be sure to say this is my contest entry on the one you want to enter)
All entries must be submitted on this thread, no PM’s.
All entries must conform to the ToS – Keep it Clean!
VIP Status granted dependent on board history, some users may not be eligible for VIP and/or title.


The contest Starts from Today and will run till Nov 22nd
So go forth and cook!!!

here is my entry:


Nom Nom Spaghetti Sauce


4 lbs fresh tomatoes, chopped & peeled

2 medium onions, chopped

4 cloves garlic, chopped

1/4 cup fresh basil, chopped

1/4 cup olive oil

1 teaspoon salt

4 sprigs parsley

1 tablespoon sugar *optional*

2 bay leaves

1/4 cup fresh oregano

1/4 teaspoon fresh grated nutmeg *optional*

grated parmesan cheese

may add tomato paste if desire a thicker sauce *optional*


To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan. 2 Add onion, basil, garlic and salt. 3 Saute until onion is tender, approximately 5 minutes. 4 Add tomato, parsley, sugar, bay leaves, oregano, and nutmeg; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened. Add tomato paste if wanting a thicker sauce. 5 Remove parsley and bay leaves. 6 Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.

 

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This is a Sicilian recipe that has been a favourite in our family for years. When we lived in Sicily our neighbours gave us this recipe. It is a light spaghetti dish in that it has no sauce. Goes well with a salad, bruschetta and white wine.

(You'll note that the ham and bacon are traditionally made with the items in parenthesis - prosciutto and pancetta. Both can be suitably and more affordably replaced with the smoked ham and bacon. Also, traditionally you would mince several leaves of flat parsley and stir in before serving, however some folks in my family are not big fans of parsley so I don't always do this.)

Ingredients

1 lb. spaghetti noodles, uncooked
1 lb. smoked ham (or prosciutto), deli style thickness
1 lb. bacon with decent amount of fat (or pancetta)
1 large yellow or sweet onion
2 eggs
1 cup fresh Parmesan, finely grated
2 garlic cloves
1 Tbsp. freshly ground black pepper
1 Tbsp. salt
2 Tbsp. extra virgin olive oil
1/2 cup white wine*

*If you wouldn’t pour it in a glass and drink it – don’t cook with it!


Slice bacon into 1/2 inch strips. Place bacon into a large skillet over medium heat and allow to cook. (I like to put the bacon in the freezer for about an hour prior to beginning this as it is easier to cut.)


While bacon is cooking, chop ham or prosciutto into 1/4 inch squares. Same with onion.


When the bacon fat has gotten somewhat transparent and there is a decent amount of drippings in the skillet, add the ham and onion. Turn often to prevent burning and clumping.


Using a large pasta pot, fill 3/4 of the way with water and place on high heat. Add olive oil and salt to water. Once boiling begins, lower to medium-high heat and add pasta.


When onions have become mostly transparent, add wine and pepper to skillet mixture. Finely chop garlic cloves and add to skillet mixture, continuing to turn often.


Using a small mixing bowl, crack both eggs and whip until well blended. Set aside.


Once spaghetti is ready, drain quickly and transfer to serving bowl. Quickly stir in egg mixture, followed by Parmesan. The heat from the noodles will cook the egg, which helps the cheese adhere to the noodles. Make certain to turn multiple times so that all noodles are coated.


Drain most of the liquid off of the skillet mixture and turn the skillet mixture into the noodles.


Serve.


**When dishing up, the meat falls to the bottom of the serving dish. My grandmother always asked to be served last for this reason.

 

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"Hedonic dysregulation involves pleasure. Nicotine involves dopamine release, which is key in signaling pleasure.
When people quit smoking, things are not as much fun as they used to be. It’s something you get over in time.”
Dr. Neal L. Benowitz

Man those recipes look Great sheesh

Going to have a tough contest this month!

I'll get mine up tomorrow

2 entries are a tough contest?

 

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but I am hungry now

 

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hey double a

post up your recipe

 

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Get em up Post em here!!!!

 

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Your welcome to toss a recipe into the hat Double A and make it that much tougher

Well here is one I have done that I really like:

Mussels Fra Diavlo

Ingredients

* 2 tablespoons olive oil
* 1 tablespoon minced garlic (6 cloves)
* 1 to 2 teaspoons crushed red pepper
* 1 cup white wine
* 2 cups Red Sauce or Fra Diavlo Sauce, recipes follow
* 3 pounds medium mussels, scrubbed, de-bearded, rinsed and drained
* 2 tablespoons freshly chopped parsley leaves

Directions

Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.

Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.

Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
Red Sauce:

* 2 (35-ounce) cans plum tomatoes in juice
* 6 tablespoons olive oil
* 2 bay leaves
* 1 head (about 12 medium cloves) garlic, peeled and finely chopped
* 2 medium onions (about 12 ounces), cut in 1/4-inch dice
* 2 medium carrots (about 8 ounces), cut in 1/4-inch dice
* 1 1/2 teaspoons dried oregano
* 2 tablespoons tomato paste
* 1 teaspoon kosher or sea salt
* 1 teaspoon freshly ground black pepper

Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.

In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.

Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.

Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.

Alrighty Folks we need some more Recipes in here!!!

lets see what you guys have tried or want to try