Liverpool FC Forum

dawson99 wrote:switch the chicken, but there is no chicken???

woooooot! I usually eat it with diced chicken

dawson99 wrote:#  can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
# 1/3 cup all-purpose flour
# 1/2 tsp. Italian seasoning , crushed
# 1/4 tsp. garlic powder or 2 garlic
# 1/8 tsp. ground black pepper
# 1 pkg. (about 10 oz.) frozen chopped spinach , thawed and well drained
# 1/2 cup plain yogurt
# 1 medium tomato , diced
# 4 cups hot cooked spaghetti , cooked without salt
# 1/4 cup grated Parmesan cheese

MIX broth, flour, Italian seasoning, garlic and pepper in saucepan. Add spinach. Cook and stir until mixture boils and thickens. Remove from heat.

STIR in yogurt and tomato. Toss with spaghetti. Sprinkle with cheese.


Gonna try that one tomorrow, nice bottle of wine, nice company, could be cool...wait a minute, wheres the meat?

You are a dirty fu'cker if ya eat that!

I would'nt feed that to a dog(apart from Woof for mentioning penne in a spag thread)

The mods have let themselves down today badly!

Firstly Bob had the audacity to ask me if the North/South divide between N.Ireland and S.Ireland was of any significance!

Then Woof posted a Penne recipe in a Spag thread!

I know its a cliche but its just hit me that lunatics are running this asylum!
Red 37 is the only sane one left and hes as mad as a bag of cats!

dawson99 wrote:found out why woof has a phobia of the spaghetti

I would'nt even let him have Penne,he looks more a macaroni man!

Ben Patrick wrote:Tbh i am shocked that you are an educated dude 

Ingredients

Neely's BBQ Sauce:

    * 16 ounces ketchup
    * 8 ounces water
    * 3 ounces brown sugar
    * 3 ounces white sugar
    * 1/2 tablespoon freshly ground black pepper
    * 1/2 tablespoon onion powder
    * 1/2 tablespoon dry mustard powder
    * 1-ounce lemon juice
    * 1-ounce Worcestershire sauce
    * 4 ounces apple cider vinegar
    * 1-ounce light corn syrup
    * 2 ounces Neely's BBQ Seasoning, recipe follows

For the spaghetti:

    * 1 bell pepper
    * 1 onion
    * Extra-virgin olive oil
    * 1 to 2 pounds cooked pork
    * 1 pound spaghetti


For the BBQ sauce:

Directions

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer- uncovered, for at least 2 hours.

For the spaghetti:

Dice bell peppers and onions and saute together in extra-virgin olive oil. Add the sauteed vegetables and cooked pork to the sauce and continue to simmer for up to 1 hour. Cook pasta according to package directions and drain. Pour sauce over cooked pasta and serve.

BBQ Seasoning:

4 ounces paprika

2 ounces white sugar

1 teaspoon onion powder

Mix all the ingredients and set aside.

aCe' wrote:

A Dutch oven is a thick-walled iron (usually cast iron) cooking pot with a tight-fitting lid. It is commonly referred to as a 'camp oven' in the Australian bush, cocotte in French, as a 'casserole dish' in British English, and is similar to both the Japanese tetsunabe and the Sa, a traditional Balkan cast-iron oven.