Sheilas Homemade Spaghetti Recipes
CHEESECAKE FACTORY'S LOUISIANA CHICKEN PASTA
Make and share this Cheesecake Factory's Louisiana Chicken Pasta recipe from Food.com.
Provided by 1 Baker
Categories One Dish Meal
Time 1h45m
Yield 5-7 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in large skillet over medium heat.
- Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
- Add garlic and crushed red pepper to skillet and saute 3 minutes.
- Add whipping cream and chicken stock.
- Simmer until sauce re-heats and thickens slightly, about 5 minutes.
- Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
- Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
- Wash and drain chicken breasts.
- Pound until very thin (the thinner the chicken breasts the better).
- Mix breadcrumbs, flour, and Parmesan cheese together.
- Place milk in dish for dipping.
- Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
- Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
- Add more oil as needed.
- Remove and drain chicken; keep warm.
- Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain and return to pot.
- Add sauce and toss to coat.
- Place pasta with sauce on plate, and top with chicken breast.
- Serve, passing additional Parmesan separately.
Nutrition Facts : Calories 1198.8, Fat 74.2, SaturatedFat 37.6, Cholesterol 346.1, Sodium 786.3, Carbohydrate 75.4, Fiber 4.2, Sugar 4.2, Protein 58.1
SHEILA'S HOMEMADE SPAGHETTI
This is a recipe my mother made for us while growing up. With eleven children to feed she made her Homemade Spaghetti with meatballs and sausage almost every Sunday. My mother was one who would say if you kids want to learn to cook watch me. Well, I was one who did watch, and I think it is real close to hers.
Provided by Sheila Hinds
Categories Pasta
Time 9h
Number Of Ingredients 15
Steps:
- 1. Open all six cans of sauce. Place in large pan add chopped onion, pepper, 1/2 cups Parmesan, 1/2 cup sharp cheddar, & 4tbs butter. Cook all sausage. Keep the juice & add to sauce cook for 1 hour.
- 2. Meatballs: Add the other 1/2 of Parmesan, 2 eggs, 1/4 cup of milk, the basil, oregano, & Italian seasoning. Mix all together & form into medium sized-balls. Place into sauce to cook for seven hours or until sausage is very tender.
- 3. Make spaghetti. Pour sauce over and enjoy!
SHEILA'S PERFECT SANGRIA
I've been looking for a good sangria recipe for some time. I checked out several recipes, combined the best of everything and came up with the perfect mix that would easily rival my favorite local lounge's sangria! Measurements are approximate and to taste but don't scrimp on any of the flavors. Add more juice or rum until it knocks your socks off....then it's your perfect sangria.
Provided by Sheila Kampman
Categories Drinks Recipes Sangria Recipes
Time 4h30m
Yield 12
Number Of Ingredients 17
Steps:
- Place the oranges, lemons, limes, pear, kiwi, strawberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.
- Add the red wine, pink lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for 2 hours, or overnight.
- Before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 41.2 g, Cholesterol 4 mg, Fat 0.8 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 14 mg, Sugar 31.6 g
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