<p>Spaghetti ala Carobonara
fry 1/2 lb chopped bacon—drain
boil 8 oz spaghetti
while spaghetti is boiling stir two eggs with ground pepper
drain spaghetti and save just a few spoonfuls of the hot water
IMMEDIATELY put spaghetti back in the pot with the bit of water and eggs. toss till the eggs are slightly cooked—around 30 seconds (its more of a sauce than scrambled eggs)
toss with 1/2 to 3/4 cups good parmesan and bacon.
True Italian comfort food</p>
<p>Tried the meat/soft drink/crock pot variations today.
Cheap beef (London Broil)
18 oz of full sugar cola ( chose Dr P over Root Beer)</p>
<p>!2 hours later, meat was totally fork tender but dry. I will shred it with BBQ sauce and enjoy it, but nothing new - can’t tell any flavor difference compared to plain old boiled beef… dry and stingy.</p>
<p>OTOH, I intend to do musica’s food for breakfast this weekend - Uuuum, if there’s eggs and bacon, it’s breakfast!</p>
<p>"I intend to do musica’s food for breakfast this weekend - Uuuum, if there’s eggs and bacon, it’s breakfast!"</p>
<pre><code>It is a recipe I learned while living in Italy(as a single girl when dinosaurs roamed the earth). VERY popular as a snack you could afford to improvise for a group of friends after coming home at 3:am after a long night of drinking and dancing . The recipe and some great memories of younger days are all that remain…sigh
</code></pre>
<p>Today’s crockpot surprise
Stew meat
1 bottle La Victoria Mild red taco sauce
cumin
A diced up chili
1 onion that has been sauteed
5 tomatillos
I will cook it on low all day and serve it with soft tortillas and shredded cheese</p>
<p>I often make some variation of this theme. Usually I use green chili sauce and aim for a version of beef chili verde.</p>
<p>1 can Mexican rice
Cooked and shredded chicken - (I use two breasts)
1 can refried beans
1 pkg Mexican cheese</p>
<p>I use an 8"x8" casserole dish and layer the ingredients in the order listed above. (I find the beans are easier to spread if I warm them a bit first in the microwave). Bake at 350 degrees for approximately 30 minutes. Serve with tortilla chips, shredded lettuce, sour cream and salsa.</p>
<p>Thank you, CCers for the crockpot BBQ pork tip! H enjoyed his protein-rich dinner tonight. What he does not know is that he will be enjoying the same stuff for the rest of the week 
I did not dare to use root beer; apple juice worked just great!</p>
<p>Has anyone noticed the new Food Network show about to premier based on 5 ingredient recipes?</p>
<p>^^^ They’re copying our idea. I demand royalties.</p>
<p>Last night I made one of my simple stand-bys – I’m not sure it counts, since it’s basically spaghetti and meat sauce from a jar, but I do brown ground beef first and then stir the sauce into that, so it’s truly “meat-y.” So it’s (1) spaghetti, (2) browned ground beef, (3) pasta sauce from a jar, and (4) grated parmesan sprinkled on top. This actually happens to be one of my favorites.</p>
<p>From this morning’s paper - a 3 ingredient recipe!!</p>
<ul>
<li>2 1/2 lbs boneless, skinless chicken breast halves</li>
<li>1 1/2 teaspoons chicken seasoning (e.g., McCormick) or lemon pepper</li>
<li>1/4 cup balsamic vinegar</li>
</ul>
<p>Place half of chicken in slow cooker; sprinkle with half of seasoning & 1 T vinegar. Add rest of chicken & repeat.</p>
<p>Cook on high setting ~2 1/2 hours. Remove chicken, discard liquid, & drizzle remaining vinegar over chicken.</p>