Category: Main Dish

Fideo: Goodness from Mama’

All ingredients combined!

All ingredients combined!

My grandmother makes quite a few dishes that are particular to a Mexican household.  You won’t find fideo (or Mexican spaghetti) in many Mexican restaurants but what you will find is a variety of ways this dish is prepared.  In my house, this is how this deceptively simple dish is made…

Ingredients:

  • 1 Box of fideo (or vermecilli)
  • 5 tbsp of vegetable or olive oil                      

    Finished goodness from Mama'!!!

    Finished goodness from Mama'!!!

  • 3-4 tsp of onion powder (or to taste)
  • 3-4 tsp of garlic powder (or to taste)
  • 1/2 of an onion, chopped
  • 3-4 garlic cloves, chopped
  • 1/2 green bell pepper, chopped
  • 1 small or regular sized tomato, diced
  • 2 tbsp of Hunt’s tomato sauce (or more to taste)
  • Salt and pepper to taste

Optional ingredients:

  • 1/2 pound of hamburger meat seasoned with onion salt, crumbled
  • Onion salt, sprinkle to taste

Serves 4

Directions:

  1. Add a little vegetable or olive oil to a warm pan and have a sauce pan on the side with warm water
  2. Pour entire box of fideo (or vermecilli) into the pan and toast to a golden color
  3. Sprinkle onion and garlic powder to the fideo during the toasting
  4. After toasting the fideo, add the chopped onion, garlic and green pepper and saute for flavor infusion
  5. After sauting, add the chopped tomato and the Hunt’s tomato sauce
  6. Add warm water to the mix of ingredients a little at a time so that the flavors get soaked up by the noodles

Add drained hamburger meat crumbles to the finished product for a heartier meal.  Many in my family eat this dish with warm corn tortillas that are fresh from the local corn tortilla shop.  Heaven!!!

Mama' & me
Mama’ and me

Enjoy!

Recipe submitted by Yvette M. Palladino, contributing food writer for Hungry-4-More
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Italian Sausage Faux Risotto

Some may not consider this a real risotto but it’s close.  All of the ingredients are there but the exact preparation is not quite true to a traditional risotto. In this recipe the fat comes from the sausage, the wine is added at the end rather than the beginning, and the Romano is not stirred in. In any case, it’s a very tasty dish.

Italian Sausage Risotto

Italian Sausage Risotto

In a traditional risotto, the rice is cooked briefly in butter or olive oil to coat the grains with fat. White wine is added and absorbed by the grains. When the wine evaporates, the heat is raised to medium high and hot stock is gradually added in small amounts while stirring gently, almost constantly.  Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At about 17 minutes from when the wine evaporated,  take the rice off the heat and dice cold butter and finely grated Parmigiano-Reggiano or Grana Padano cheese.  Whip in the cheese and butter to make the texture as creamy and smooth as possible.

Serves: 4

Ingredients:

  • 1/2 lb mild Italian sausage or hot Italian sausage, (2-3 links) casing removed
  • 2 cloves garlic, finely chopped
  • 1 chopped onion, red preferred
  • 1 bell pepper, rough chop
  • 2 Anaheim peppers, rough chop
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 1/2 cups arborio rice
  • 2 1/2 cups chicken stock
  • 1 cup white wine
  • 1 chopped tomato
  • 1/4 cup grated Romano cheese

Directions:

In a large frying pan, cook sausage over medium-high heat, breaking into small pieces, approximately 4 minutes or until browned. Add garlic, onion, bell pepper, Anaheim peppers, oregano, salt and pepper. Continue to cook over medium heat, stirring often, approximately 3 minutes or until the vegetables are softened. Add rice and mix well. Add chicken stock. Bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes, stirring once. Add white wine, stirring often and simmer approximately 5 minutes or until rice is tender and creamy. Stir in tomato. Top with Romano cheese and serve immediately.

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Sweet and Sour Stir Fry

This recipe was submitted by Hungry 4 More Facebook fan and high school friend, Peggy Wilson Larson.

Serves: 4-6

Ingredients:

  • Stir Fry
    • 1 1/2 chicken breasts, diced or sliced thin
    • 1 onion, julianned
    • 1 red bell pepper, julianned
    • 1 small bunch of carrots, diced
    • 2 broccoli hearts, broken into small pieces
    • 3 cloves garlic, minced
    • 2 tablespoons olive oil
  • Sauce
    • 1/2 cup soy sauce
    • 1/4 cup honey
    • 2 tablespoons cornstarch
    • 1/2 cup water
    • 1 teaspoon red pepper flakes

Directions:

Sweet and Sour Stir Fry

Sweet and Sour Stir Fry

Mix all sauce ingredients in a separate sauce pan and simmer.

In a large saute pan or wok, heat oil over medium-high to high heat. Saute chicken for 3-5 minutes and add in carrots after 2-3 minutes. Add remaining ingredients and saute until all veggies are tender or as crisp as desired (3-5 minutes more).

Serve over rice adding sauce to final plating.

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Italian Sausage Meat Sauce

Fucilli tossed with Meat Sauce and garnished with Grated Romano Cheese

Fucilli tossed with Meat Sauce and garnished with Grated Romano Cheese

Any pasta can be used with this meat sauce which is also known as a bolognese.  I normally use Fusilli because the meat sauce clings to it easily. I serve this meal in a bowl with a spoon and top it with fresh grated Parmesan or Romano cheese.

Serves: 4

Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, medium chop
  • 2 cloves garlic, chopped
  • 1/2 red bell pepper diced (red preferred)
  • 2 tomatoes diced (approximately 1 3/4 lbs)
  • 1 lb Italian sausage, removed from casing
  • 8 ounce can of tomato sauce
  • 6 ounce can of tomato paste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil leaves
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons sugar
  • 2 teaspoons red pepper flakes
  • 4 1/2 ounce can mushrooms, drained
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1 teaspoon fennel seed

Directions:

Meat Sauce

Meat Sauce

In a large pot heat olive oil over medium heat. Add onions and garlic and saute until semi soft being careful not to burn them. Add Italian sausage and cook until browned. Drain sausage.

In pot with drained sausage, stir in diced tomatoes, tomato sauce and tomato paste. Mix in oregano, basil, Worcestershire sauce, sugar, red pepper flakes, mushrooms, cumin, fennel seed, and bay leaf.  Bring to a boil. Turn heat down to low and simmer for about 1-2 hours, stirring every 10 to 15 minutes.

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Sausage Wraps

During college football season, a Saturday afternoon backyard barbeque or grill session is almost a given. One of the dishes I love to cook in these situations is sausage wraps. Sausage wraps are very easy and always a hit.

Julianne bell peppers and onions

Julianne bell peppers and onions

Ingredients:

  • 4 medium to large bell peppers. I prefer to use 1 each of green, red, yellow and orange.
  • 1 medium to large onion. I prefer to use 1/2 of a white and 1/2 of a red.
  • 1 Anaheim pepper
  • 2 tablespoons coarse salt
  • 2 tablespoons fresh ground pepper
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon cajun seasoning
  • 1 tablespoon garlic powder
  • 1 stick butter
  • Spray butter
  • 10 – 12 Sausages. I prefer to use Italian Hot, Mild or Sweet
  • 10 – 12 Flour Tortillas. I prefer a specialty tortilla made local called a Southwestern Tortilla.
  • Dijon mustard

Directions:

Veggies after being spiced and tossed

Veggies after being spiced and tossed

Julianne the bell peppers and Anaheim pepper; Anaheim julianned slices should be cut in half. Slice onion in to 3/8 inch rounds, cut each round in half, remove any odd shaped pieces. Add bell and Anaheim peppers and onions into a large mixing bowl. Cut butter into small cubes. Add salt, pepper, cajun seasoning, garlic powder, cumin, worcestershire sauce and chopped butter. Mix thoroughly.

Preheat grill to 375 degrees. Add one half of the vegetables each to a sheet of aluminum foil and wrap. To a second piece of aluminum foil, add the first bundle but flip such that the unfolded side is up. Place on grill such that folded side of outer bundle is face down. Grill 20 minutes then flip and grill an additional 20 minutes.

Sausage should be cooked for 30 minutes, flipping sides every 5 minutes.

Spray tortillas with butter and place on grill 1 minute both sides.

Ready to wrap and eat

Ready to wrap and eat

Serve sausage on top of tortilla, adding vegetables to taste. Top with Dijon mustard.

This dish could also be made vegetarian by simply omitting the sausage and piling on the vegetables.

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