Spaghetti!
I was thinking of what to cook that’s quick and heavy! I went to check what I can find in the fridge, freezer and pantry.
I saw ingredients that can be an instant Spaghetti! Quite not like my usual recipe and not with my other sister Maryann’s recipe which of course became one of our fave also!!! I guess this is a little of both!
I will attach photos of actual measurement I gathered from what raw ingredients are left & to what I have found from our pantry.
- Cooked spaghetti noodles1 1lb
(I used a thin wheat type of noodles) - 1 can pineapple chunks 20 Oz- drained
- 1 can corned beef 12 Oz
- 1 UFC Filipino sweet spaghetti sauce 1Kg
- Olive oil 4 tbsp
- 8 slices of turkey bacon
- 4 pieces of hotdogs
- 1 cup of shrimp
- 1/4 kilo of ground beef
- (Slice bacon & hotdog to small pieces, & remove the shell & tail of shrimps.)
- 1/2 cup of Mexican style blend cheese
- 1/2 onion- chopped
- 1/2 cup carrots- sliced
- 1/4 cup garlic- diced
- 2 tbsp hot sauce (depending on how spicy you want it to be)
- 1 tsp garlic salt
- 1/2 tsp ground pepper
1. Saute garlic & onion on heated olive oil until a little brown.
2. Add the ground pork. Then add the corned beef, then the bacon.
3. Add the shrimp, hotdog and carrots.
(Note: Add each ingredients once it starts changing color)
4. Mix and simmer for 5 minutes.
5. Add the UFC sauce, garlic salt, ground pepper, hot sauce, mix all ingredients. Let it simmer for 10minutes.
6. Add the mexican style cheese and pineapple, mix a little and let it simmer for another 10minutes.
7. Taste to satisfaction.
(Note: If you want more saltiness, add more of the cheese instead of salt)
8. Let it boil. And after, you are so ready to plate your spaghetti!
Twirl a chunk of noodles, scoop a freshly cooked spaghetti sauce; swirl it around your noodles, sprinkle more cheese on top! And you ready to eat!
Happy eating!
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