French Spaghetti Recipes

FRENCH SPAGHETTI RECIPE - (4.5/5)

Steps:

• Cook the spaghetti according to package directions. Drain off the water. For tomato-mushroom sauce, in a skillet, cook green peppers and onions in the 2 tablespoons butter or margarine until tender. Stir in undrained tomatoes and bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. Stir in the mushrooms and olives. Meanwhile, for white sauce, in a medium saucepan, melt the 1 tablespoon butter or margarine. Stir in flour and salt. Add the whipping cream and milk all at once. Cook and stir until thickened and bubbly. Remove from heat. To assemble, arrange spaghetti in an 8x8x2-inch baking dish. Top with white sauce, followed by the tomato-mushroom sauce. Sprinkle with Parmesan cheese. 5. Bake, uncovered, in a 350 degree F oven for about 25 minutes or until heated through. Makes 4 main-dish servings or 8 side-dish servings.

FRENCH SPAGHETTI

Steps:

• Fry salt pork until brown and crisp--not burned.
• Put on paper towel to drain and cool.
• Drain oil from frying pan; save about 2 tablespoons full.
• Put hamburger in pan; don't break it in little pieces, but put it in a circle on the outer edges of the pan.
• Add the oil from pork to the center of hamburger; add diced onion to oil.
• Do not mix onions and hamburger yet, cook hamburger til it is brown turning pieces toward ouside of pan.
• After hamburger is browned and onion is tender, add soup and water. Gently stir and simmer.
• While sauce is simmering, cook spaghetti and drain.
• Add sauce to spaghetti; break up cooked salt pork into spaghetti and stir gently.
• Put cover on pan and let set for at least 10 minutes.
• ENJOY.

FRENCH SPAGHETTI

Steps:

• Cook the spaghetti according to package directions; drain.
• In a skillet, cook green peppers and onions in the 2 tablespoons butter until tender. Stir in undrained tomatoes and bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. Stir in the mushrooms and olives.
• Meanwhile, for white sauce, in a medium saucepan, melt the 1 tablespoon butter. Stir in flour and salt. Add the whipping cream and milk all at once. Cook and stir until thickened and bubbly. Remove from heat.
• To assemble, arrange spaghetti in an 8x8x2-inch baking dish. Top with white sauce, followed by the tomato-mushroom sauce. Sprinkle with Parmesan cheese.
• Bake, uncovered, in a 350 degree F oven for about 25 minutes or until heated through.

FRENCH SPAGHETTI WITH LOBSTER

Steps:

• Cook spaghetti in large boiler.
• Set aside.
• Cook the rock lobsters in a large pot of boiling pepper.
• Drain.
• Remove the meat from the tails in single piece.
• Scrape coral and the insides of heads with a teaspoon.
• Coarsely chop shells from the heads.
• Place shells in a bowl and set aside.
• Chop garlic cloves.
• Heat 4 tbsps.
• olive oil in a frying pan and saute the medallions of tail meat for 1 minute on each side.
• Drain and set aside on a plate.
• In the same pan, lightly saute the shells with the parsley, bay leaf and thyme.
• Add 1 cup fish stock and reduce over low heat to three-quarters of the original volume.
• Strain the broth into a bowl.
• Heat 4 tbsps.
• olive oil in a casserole.
• Add chopped garlic, stir for 1 minute, add tomato paste.
• Stir and add 1 cup white wine.
• Simmer this sauce for 3 minutes over a low heat, then add the stock made from the shells.
• Simmer for 5 minutes to reduce again, add the lobster coral, whip lightly, remove from heat, season to taste.
• Add the cooked spaghetti, the remaining olive oil, and the lobster medallions to the casserole.
• Sprinkle with chopped basil leaves and reheat.
• Serve very hot.

FRENCH SPAGHETTI

Steps:

• Cook bacon (cut in to small pieces) and onion together until bacon is crisp.
• While bacon is cooking, cook spaghetti according to package directions.
• Drain spaghetti and return it to the same pan.
• Add tomato juice, onion/bacon mixture (do not drain), salt and pepper to taste.
• Cook on low, just until heated through.
• Turn off heat, cover and let sit until it absorbs flavors.