FILIPINO SPAGHETTI RECIPE | ALLRECIPES
The difference between Italian spaghetti and Filipino spaghetti is the addition of banana ketchup, which makes this a rather sweet dish. Oh, and I almost forgot the hot dogs!
Provided by DarKerRaven
Categories Filipino Recipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 12 servings
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef and pork; season with salt and pepper. Cook and stir until the meat has browned. Pour in the spaghetti sauce, banana ketchup, sugar, and water. Simmer until the sauce has thickened, about 15 minutes. Stir in hot dog slices and continue to cook until hot dogs are heated through. Serve over spaghetti with Cheddar cheese sprinkled on top.
Nutrition Facts : Calories 707.5 calories, CarbohydrateContent 82.9 g, CholesterolContent 76.8 mg, FatContent 27.4 g, FiberContent 4.3 g, ProteinContent 29.2 g, SaturatedFatContent 10 g, SodiumContent 1085.4 mg, SugarContent 13.5 g
GRANDMA'S GINGERSNAP COOKIES RECIPE | ALLRECIPES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Allrecipes Member
Categories Gingersnaps
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 121.2 calories, CarbohydrateContent 17.5 g, CholesterolContent 6.2 mg, FatContent 5.4 g, FiberContent 0.3 g, ProteinContent 1.1 g, SaturatedFatContent 1.4 g, SodiumContent 126.3 mg, SugarContent 8.2 g
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