Elvisspaghetti Recipes

QUICK AND EASY ONE-POT SPAGHETTI DINNER

Quick and Easy One-Pot Spaghetti Dinner image

Cleanup is a breeze with this easy, one-pot spaghetti dinner. The pasta cooks in the sauce, reducing the number of pans and utensils you'll need.

Provided by Diana Rattray

Categories Entree Lunch Dinner Pasta

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
3/4 pound ground beef
1 small onion
2 cloves garlic
1/8 teaspoon cayenne pepper
1 teaspoon dried basil (or 1 tablespoon fresh)
1/2 teaspoon dried oregano
2 cups water
1 1/2 cups marinara sauce (or your favorite commercial spaghetti sauce )
3 tablespoons tomato paste
12 ounces thin spaghetti (dry, uncooked, broken into thirds)
Kosher salt and ground black pepper (to taste)
1 cup grated Parmesan cheese

Steps:

Gather the ingredients.
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Crumble the ground beef into the pot and cook for 2 to 3 minutes, stirring frequently.
Peel the onion and garlic. Chop the onion finely and mince the garlic.
Add the onion and garlic to the ground beef. Continue to cook until the onion is transparent and the beef is no longer pink. Drain and discard excess fat. Add the cayenne pepper, basil, and oregano; stir to blend.
To the beef mixture, add 2 cups water, the spaghetti sauce or marinara, tomato paste, and the uncooked spaghetti; bring to a boil, stirring frequently. Reduce heat to medium-low and simmer for about 12 to 15 minutes, or until the spaghetti is just tender and most of the liquid has been absorbed.
Turn off the heat and cover the pan; let the spaghetti stand for 5 minutes.
Taste the spaghetti and season with salt and pepper to taste.
Serve the spaghetti sprinkled with Parmesan cheese and provide extra Parmesan cheese at the table.
Enjoy!

Nutrition Facts : Calories 567 kcal, Carbohydrate 50 g, Cholesterol 96 mg, Fiber 5 g, Protein 43 g, SaturatedFat 8 g, Sodium 994 mg, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 10 g

ELVIS SPAGHETTI

Elvis Spaghetti image

This is a recipe a friend of mine brought back on a post card from TN when she saw Graceland. It makes a bunch, and it is much nicer than the jarred sauce.

Provided by SmilinJenE

Categories Spaghetti

Time 2h50m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs uncooked spaghetti
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
1/2 cup chopped garlic
2 tablespoons chili powder
2 tablespoons bay leaves
1 1/2 tablespoons italian seasoning
2 lbs ground beef
2 tablespoons salt
2 tablespoons pepper
1 lb tomatoes
1 cup catsup
2 cans tomato paste (medium sized)
3 tablespoons sugar
1 tablespoon vegetable oil

Steps:

Heat oil in large skillet.
Saute onion, bell pepper, celery,& garlic until tender.
Add ground beef.
Mix well adding salt, pepper, and bay leaves.
Cook until tender.
Add tomatoes and tomato paste, catsup, sugar, chili powder, and Italian seasoning.
Simmer for about 2 hours.
About 15 minutes before sauce is done, drop spaghetti in large kettle 3/4 full of boiling water.
Cook 10 minutes and drain spaghetti.
Pour sauce over spaghetti and mix well.
Serve hot and garnish with Parmesan cheese.

Nutrition Facts : Calories 541.5, Fat 14.2, SaturatedFat 4.9, Cholesterol 51.4, Sodium 1686.6, Carbohydrate 77.4, Fiber 5.7, Sugar 14.7, Protein 26.8

THE ELVIS PRESLEY

The Elvis Presley image

Provided by Food Network

Categories dessert

Time 20m

Yield 4 sandwiches

Number Of Ingredients 11

Ingredients

2 cups roasted unsalted peanuts
1/4 cup peanut oil
2 eggs, beaten
1 teaspoon vanilla extract
1/4 cup heavy cream
8 slices banana bread
1 tablespoon unsalted butter
2 ripe bananas
1 cup panko (Japanese) bread crumbs
1/4 cup peanut oil
4 teaspoons honey

Steps:

For the peanut puree: Place the peanuts in 1/4 cup of peanut oil in a small saute pan and heat for 3 minutes at low heat. Transfer to a blender and puree until smooth.
For the bread: Mix eggs, vanilla and heavy cream together in a bowl. Dip banana bread into the mixture. Melt butter in a nonstick pan and cook banana bread for 2 minutes on each side or until golden brown. Place bread on a paper towel and reserve.
For the bananas: Cut bananas into quarters and dip into the same egg mixture as above, then roll the bananas in the bread crumbs until well covered. In a nonstick pan, heat 1/4 cup of peanut oil until nearly smoking and fry bananas until golden brown, remove from oil and place on a paper towel as well.
For assembly: Spread both sides of banana bread with peanut puree and layer with the fried bananas. Drizzle with 1 teaspoon of honey. Close the sandwich and slice.

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