Yield 5 Number Of Ingredients 7 Steps:
Dissolve bouillon in boiling water. Cut spaghetti noodles in half and add to boiling water until done. Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices. Once noodles are done, drain and combine with corned beef sauce.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350°F. Mix both cans of corn and 1 1/2 cup of cheese in a casserole dish.and the milk Break spaghetti into 1/4’s and mix into mixture. Gently pat down so no spaghetti noodles are poking out. Sprinkle the remaining cheese over mixture. Pour margarine over mixture in a circular motion. Put foil over the top and put in oven for 1 hour. Take out of oven and stir. ENJOY!
Time 35m Yield 6 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a 1 1/2 quart casserole combine broken spaghetti, whole kernel corn, cheese, cream-style corn and margarine. Bake in preheated oven for 20 to 25 minutes, or until spaghetti is cooked.
Time 45m Yield 4 servings Number Of Ingredients 14 Steps:
Have a pot of boiling salted water ready for cooking the spaghetti. Heat the oil in a large saute pan over medium heat, and then add the chorizo, garlic, shallots, clams, basil and red pepper flakes, being careful to brown but not burn the garlic. Add the clam broth and wine and cover. At this point you can drop the spaghetti and cook until al dente, 6 to 9 minutes. Drain and set aside, keeping a small amount of the cooking water in case you need a little for your sauce. When the clams are all open, add the butter, tomatoes, corn and some salt and black pepper and simmer for another minute. Turn off the heat and cover for another minute. Add the pasta and a small amount of hot pasta water if needed and toss. Add some fresh basil to garnish and serve immediately.
Time 20m Yield 10 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the first 7 ingredients. In a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well. , Pour over pasta mixture and toss to coat. Cover and refrigerate overnight.
Number Of Ingredients 12 Steps:
Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside. In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool. In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.
Time 30m Yield 3 to 4 servings Number Of Ingredients 11 Steps:
Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water. Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture. Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors. Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
Time 5m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Mix all ingredients together. Pour into 9x13 pan or casserole dish. Cover with foil. Bake 30 minutes covered. Remove foil and bake an additional 30 minutes.
Yield 4 Servings Number Of Ingredients 8 Steps:
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). Scrape excess corn milk from cobs into a blender by firmly running the back of a chef’s knife down the sides. Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms. Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl. Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.
Time 20m Yield 10 servings. Number Of Ingredients 8 Steps:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and green pepper in butter until tender. Drain the pasta. Add the pasta, corn, salt and pepper to the skillet; heat through. Sprinkle with cheese.
