Fried Spaghetti

MoM said:

I don't know if any of you do this but it's something I've loved
since I was a kid.

I always make way to much pasta when I make Spaghetti whether with
meat balls or meat sauce. So after I make a couple of servings to
freeze I throw in the extra pasta into the sauces remaining. Usually
just a little because it can't be too wet.

I refridgerate this and the next day I dump in a pan with a little
oil and chop up the chilled pasta and sauce and fry. Yum!

MoM

I do up a lb of spaghetti about once a week and store it in a bag in the
freg. I can then either heat up some sauce then add the pasta. Though my
personal favorite is to just put some oil and butter in a pan and allow it
to heat up. Add a little pepper, fresh chopped basil and reheat the pasta in
the hot oil. Have it as a side dish with other foods or a quick lunch.

--

Joe Cilinceon

Just like me...

I like to make fried chinese instant noodle. I buy two chinese instant
noodle, then cook them about 3 minutes. After that fry the noodle, add
some eggs. Done.

--
http://www.cookdojo.com
http://www.groupvita.com

MoM said:

I don't know if any of you do this but it's something I've loved since I
was a kid.

I always make way to much pasta when I make Spaghetti whether with meat
balls or meat sauce. So after I make a couple of servings to freeze I
throw in the extra pasta into the sauces remaining. Usually just a little
because it can't be too wet.

I refridgerate this and the next day I dump in a pan with a little oil and
chop up the chilled pasta and sauce and fry. Yum!

MoM

--
MoM

MoM said:

I always make way to much pasta when I make Spaghetti whether with meat
balls or meat sauce. So after I make a couple of servings to freeze I
throw in the extra pasta into the sauces remaining. Usually just a little
because it can't be too wet.

I refridgerate this and the next day I dump in a pan with a little oil and
chop up the chilled pasta and sauce and fry. Yum!

Oh yeah!! Leftover fried spaghetti is the best. I always use a tasty
olive oil (of course!) to fry it in. The longer and slower you do it,
the crispier it gets in parts. I love the stuff.
I think a lot of folks never got to try this way of eating leftovers
since the invention of the microwave. Shame.

Joe Cilinceon said:

MoM said:

I don't know if any of you do this but it's something I've loved
since I was a kid.

I always make way to much pasta when I make Spaghetti whether with
meat balls or meat sauce. So after I make a couple of servings to
freeze I throw in the extra pasta into the sauces remaining. Usually
just a little because it can't be too wet.

I refridgerate this and the next day I dump in a pan with a little
oil and chop up the chilled pasta and sauce and fry. Yum!

MoM

I do up a lb of spaghetti about once a week and store it in a bag in
the freg. I can then either heat up some sauce then add the pasta.
Though my personal favorite is to just put some oil and butter in a
pan and allow it to heat up. Add a little pepper, fresh chopped basil
and reheat the pasta in the hot oil. Have it as a side dish with
other foods or a quick lunch.

Yep, I love spaghetti simply tossed with warmed olive oil, chopped basil,
salt & pepper. Grate a little cheese over the top after plating. It's
simple and yet very tasty. I've never tried frying leftover pasta.

Jill

jmcquown said:

Yep, I love spaghetti simply tossed with warmed olive oil, chopped basil,
salt & pepper. Grate a little cheese over the top after plating. It's
simple and yet very tasty. I've never tried frying leftover pasta.

Because of the sauce it was tossed with the first go round, it takes on
a whole new flavor when fried leftover. Caramelized in bits almost? But
it can't be wet with sauce, just colored. And tossing in the leftover
meatballs (I slice them in half when frying leftovers up) and some
parmesan cheese and you've got an excellent lunch. Try some...fried up
slow in good olive oil. You'll be hooked 🙂
Goomba

MoM said:

I don't know if any of you do this but it's something I've loved since I
was a kid.

I always make way to much pasta when I make Spaghetti whether with meat
balls or meat sauce. So after I make a couple of servings to freeze I
throw in the extra pasta into the sauces remaining. Usually just a little
because it can't be too wet.

I refridgerate this and the next day I dump in a pan with a little oil and
chop up the chilled pasta and sauce and fry. Yum!

I dunno. It's so easy to make just the amount of pasta you want to
eat. It rarely has occurred to me to make too much on purpose. If I
want more the next day I cook it up fresh. Not many things are easier.
-aem

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

Yep, I love spaghetti simply tossed with warmed olive oil, chopped

basil,

Quoted message said:

Quoted message said:

salt & pepper. Grate a little cheese over the top after plating. It's
simple and yet very tasty. I've never tried frying leftover pasta.

Because of the sauce it was tossed with the first go round, it takes on
a whole new flavor when fried leftover. Caramelized in bits almost? But
it can't be wet with sauce, just colored. And tossing in the leftover
meatballs (I slice them in half when frying leftovers up) and some
parmesan cheese and you've got an excellent lunch. Try some...fried up
slow in good olive oil. You'll be hooked 🙂
Goomba

I like it when it gets crispy! Fry it up until a little brown and crispy (I
use butter), then season it with a little oregano, rosemary, garlic and
parmesan cheese and it's good to go. My mom used to do this all the time so
it's become a comfort food for me.

kili

Goomba38 said:

MoM said:

I always make way to much pasta when I make Spaghetti whether with meat
balls or meat sauce. So after I make a couple of servings to freeze I
throw in the extra pasta into the sauces remaining. Usually just a little
because it can't be too wet.

I refridgerate this and the next day I dump in a pan with a little oil and
chop up the chilled pasta and sauce and fry. Yum!

Oh yeah!! Leftover fried spaghetti is the best. I always use a tasty
olive oil (of course!) to fry it in. The longer and slower you do it,
the crispier it gets in parts. I love the stuff.
I think a lot of folks never got to try this way of eating leftovers
since the invention of the microwave. Shame.

I like the leftover spaghetti noodles with butter, salt and pepper,
and grated parmesan. Heated in the micro. No tomato sauce.....Sharon

Oh pshaw, On Mon 12 Jun 2006 09:23:37a, Goomba38 was muttering about...

Quoted message said:

MoM said:

I always make way to much pasta when I make Spaghetti whether with meat
balls or meat sauce. So after I make a couple of servings to freeze I
throw in the extra pasta into the sauces remaining. Usually just a
little because it can't be too wet.

I refridgerate this and the next day I dump in a pan with a little oil
and chop up the chilled pasta and sauce and fry. Yum!

Oh yeah!! Leftover fried spaghetti is the best. I always use a tasty
olive oil (of course!) to fry it in. The longer and slower you do it,
the crispier it gets in parts. I love the stuff.
I think a lot of folks never got to try this way of eating leftovers
since the invention of the microwave. Shame.

Agreed. If I ever have leftover spaghetti, I do the same. I should
probably make extra on purpose. :-)

--

Wayne Boatwright
__________________________________________________________________________

I often wonder ...
What do people mean when they say the computer went down on me?

Oh pshaw, On Mon 12 Jun 2006 09:26:33a, jmcquown was muttering about...

Quoted message said:

Joe Cilinceon said:

MoM said:

I don't know if any of you do this but it's something I've loved
since I was a kid.

I always make way to much pasta when I make Spaghetti whether with
meat balls or meat sauce. So after I make a couple of servings to
freeze I throw in the extra pasta into the sauces remaining. Usually
just a little because it can't be too wet.

I refridgerate this and the next day I dump in a pan with a little
oil and chop up the chilled pasta and sauce and fry. Yum!

MoM

I do up a lb of spaghetti about once a week and store it in a bag in
the freg. I can then either heat up some sauce then add the pasta.
Though my personal favorite is to just put some oil and butter in a
pan and allow it to heat up. Add a little pepper, fresh chopped basil
and reheat the pasta in the hot oil. Have it as a side dish with other
foods or a quick lunch.

Yep, I love spaghetti simply tossed with warmed olive oil, chopped basil,
salt & pepper. Grate a little cheese over the top after plating. It's
simple and yet very tasty. I've never tried frying leftover pasta.

Jill

It must also have garlic! :-)

--

Wayne Boatwright
__________________________________________________________________________

I often wonder ...
What do people mean when they say the computer went down on me?

Oh pshaw, On Mon 12 Jun 2006 08:41:02a, Joe Cilinceon was muttering
about...

Quoted message said:

MoM said:

I don't know if any of you do this but it's something I've loved
since I was a kid.

I always make way to much pasta when I make Spaghetti whether with
meat balls or meat sauce. So after I make a couple of servings to
freeze I throw in the extra pasta into the sauces remaining. Usually
just a little because it can't be too wet.

I refridgerate this and the next day I dump in a pan with a little
oil and chop up the chilled pasta and sauce and fry. Yum!

MoM

I do up a lb of spaghetti about once a week and store it in a bag in the
freg. I can then either heat up some sauce then add the pasta. Though my
personal favorite is to just put some oil and butter in a pan and allow
it to heat up. Add a little pepper, fresh chopped basil and reheat the
pasta in the hot oil. Have it as a side dish with other foods or a quick
lunch.

Cooking ahead and storing is a great idea. I never thought of that. Do you
mix anything with it before bagging, like oil to keep it from sticking
together?

--

Wayne Boatwright
__________________________________________________________________________

I often wonder ...
What do people mean when they say the computer went down on me?

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

Quoted message said:

Oh pshaw, On Mon 12 Jun 2006 09:23:37a, Goomba38 was muttering about...

Quoted message said:

Quoted message said:

Oh yeah!! Leftover fried spaghetti is the best. I always use a tasty
olive oil (of course!) to fry it in. The longer and slower you do it,
the crispier it gets in parts. I love the stuff.
I think a lot of folks never got to try this way of eating leftovers
since the invention of the microwave. Shame.

Agreed. If I ever have leftover spaghetti, I do the same. I should
probably make extra on purpose. :-)

My ex would do that, I was horrified. Take leftover spaghetti
and fry it for breakfast. That's okay, artichokes horrified me back
then. Those Italians knew their food, I learned a lot.

nancy

biig said:

Goomba38 said:

MoM said:

I always make way to much pasta when I make Spaghetti whether with meat
balls or meat sauce. So after I make a couple of servings to freeze I
throw in the extra pasta into the sauces remaining. Usually just a little
because it can't be too wet.

I refridgerate this and the next day I dump in a pan with a little oil and
chop up the chilled pasta and sauce and fry. Yum!

Oh yeah!! Leftover fried spaghetti is the best. I always use a tasty
olive oil (of course!) to fry it in. The longer and slower you do it,
the crispier it gets in parts. I love the stuff.
I think a lot of folks never got to try this way of eating leftovers
since the invention of the microwave. Shame.

I like the leftover spaghetti noodles with butter, salt and pepper,
and grated parmesan. Heated in the micro. No tomato sauce.....Sharon

Stir fried with sesame oil and fresh veggies.
---
JL

Wayne Boatwright said:

Cooking ahead and storing is a great idea. I never thought of that.
Do you mix anything with it before bagging, like oil to keep it from
sticking together?

I will coat it with a bit of olive oil before bagging it and put it in the
fridge. If not it will stick together like concrete.

--

Joe Cilinceon

"kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

Yep, I love spaghetti simply tossed with warmed olive oil, chopped

basil,

Quoted message said:

Quoted message said:

salt & pepper. Grate a little cheese over the top after plating.
It's simple and yet very tasty. I've never tried frying leftover
pasta.

Because of the sauce it was tossed with the first go round, it takes
on a whole new flavor when fried leftover. Caramelized in bits
almost? But it can't be wet with sauce, just colored. And tossing in
the leftover meatballs (I slice them in half when frying leftovers
up) and some parmesan cheese and you've got an excellent lunch. Try
some...fried up slow in good olive oil. You'll be hooked 🙂
Goomba

I like it when it gets crispy! Fry it up until a little brown and
crispy (I use butter), then season it with a little oregano, rosemary,
garlic and parmesan cheese and it's good to go. My mom used to do
this all the time so it's become a comfort food for me.

kili

I like Kraft Mac & Cheese browned a little bit before serving, Just
enough to solidify the cheese sauce a bit.

--
Untie the two knots to email me

A politician thinks of the next election;
a statesman, the next generation.

James Freeman Clarke

Oh pshaw, on Mon 12 Jun 2006 03:37:36p, Joe Cilinceon meant to say...

Quoted message said:

Wayne Boatwright said:

Cooking ahead and storing is a great idea. I never thought of that.
Do you mix anything with it before bagging, like oil to keep it from
sticking together?

I will coat it with a bit of olive oil before bagging it and put it in
the fridge. If not it will stick together like concrete.

Thanks, Joe.

--
Wayne Boatwright @¿@¬
_____________________

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

I like the leftover spaghetti noodles with butter, salt and pepper,
and grated parmesan. Heated in the micro. No tomato sauce.....Sharon

I like that, too, with a squeeze of lemon juice. Mmmmmmm...

Mary

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmcquown said:

Yep, I love spaghetti simply tossed with warmed olive oil, chopped

basil,

Quoted message said:

Quoted message said:

salt & pepper. Grate a little cheese over the top after plating.
It's
simple and yet very tasty. I've never tried frying leftover pasta.

Because of the sauce it was tossed with the first go round, it takes on
a whole new flavor when fried leftover. Caramelized in bits almost? But
it can't be wet with sauce, just colored. And tossing in the leftover
meatballs (I slice them in half when frying leftovers up) and some
parmesan cheese and you've got an excellent lunch. Try some...fried up
slow in good olive oil. You'll be hooked 🙂
Goomba

I like it when it gets crispy! Fry it up until a little brown and
crispy (I
use butter), then season it with a little oregano, rosemary, garlic and
parmesan cheese and it's good to go. My mom used to do this all the
time so
it's become a comfort food for me.

kili

My fried spaghetti came from my Aunt Betty. As you say, comfort food.

MoM

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

MoM said:

I don't know if any of you do this but it's something I've loved since
I
was a kid.

I always make way to much pasta when I make Spaghetti whether with meat
balls or meat sauce. So after I make a couple of servings to freeze I
throw in the extra pasta into the sauces remaining. Usually just a
little
because it can't be too wet.

I refridgerate this and the next day I dump in a pan with a little oil
and
chop up the chilled pasta and sauce and fry. Yum!

I dunno. It's so easy to make just the amount of pasta you want to
eat. It rarely has occurred to me to make too much on purpose. If I
want more the next day I cook it up fresh. Not many things are easier.
-aem

I happy you can be so precise.

MoM