How to make spagetti

Prep Time: 15 minutes
Cook Time: 1 hour
Yield: Makes 6 servings
Ingredients

* 1 pound ground beef
* 1 large onion, chopped
* 2 garlic cloves, minced
* 1 (8-ounce) can tomato sauce
* 1 (6-ounce) can tomato paste
* 3 cups tomato juice
* 1 cup water
* 1 teaspoon salt
* 1 teaspoon sugar
* 2 to 3 teaspoons chili powder
* 1 teaspoon dried oregano
* Dash of pepper
* 1 (7-ounce) package spaghetti, uncooked
* Grated Parmesan cheese
* Garnish: fresh Italian parsley sprigs

Preparation

Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.

Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.

How to make baked buffalo chicken wings

Most of us think of Buffalo wings as bar food, but with their accompaniment of celery sticks and creamy blue-cheese dressing, they make a fine casual meal. These wings are hot, but if you like them incendiary, pass extra Tabasco sauce at the table.

Yield: 4
Ingredients

* 4 pounds chicken wings
* 3 tablespoons cooking oil
* 4 cloves garlic, chopped
* 1 3/4 teaspoons salt
* 1 1/2 teaspoons cayenne
* 2/3 cup mayonnaise
* 1/3 cup sour cream
* 1/4 pound blue cheese, crumbled (about 1 cup)
* 2 scallions including green tops, chopped
* 5 teaspoons vinegar
* 1/4 teaspoon fresh-ground black pepper
* 1/4 cup ketchup
* 1 tablespoon Tabasco sauce
* 8 ribs celery, cut into sticks

Preparation

1. Heat the oven to 425°. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.

2. Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.

3. In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and blue-cheese dressing alongside.

Menu Suggestions: Pair these wings with more finger food. Corn on the cob would go nicely. Roasted potato wedges are a good alternative and can be cooked alongside the wings.

Wine Recommendation: Beer is a no-brainer with the salt, spice, and heat of this barfly classic. For a more festive alternative, serve a crisp sparkling wine; it will refresh the palate and tame the heat of the dish.

How to make beef nachos.

The ultimate crowd-pleaser, nachos were invented in 1943 by a maître d' in Piedras Negras, Mexico (just south of the Texas border). Ignacio "Nacho" Anaya, working a solo shift at the Victory Club restaurant, cobbled together a pile of tortilla chips topped with melted cheese and pickled jalapeños for a group of U.S. military wives in for a snack. His creation became hugely popular, paving the way for massive concession-stand revenues across America.

Yield: Makes 6 servings
Ingredients

* 5 ounces skirt steak (see Notes), chopped, or lean ground beef
* 5 ounces Mexican chorizo, casing removed, finely crumbled
* 1 medium onion
* 1 large garlic clove
* 1 teaspoon ground cumin, divided
* 1 1/2 cups plus 1 tbsp. mild to hot salsa verde
* 1 can (15 oz.) black beans, rinsed and drained
* 1/2 teaspoon dried oregano leaves
* 1 can (4 oz.) diced green chiles, drained
* 1 large, ripe avocado
* 1 tablespoon lime juice
* 2 tablespoons chopped fresh cilantro, divided
* Kosher salt
* 9 cups tortilla chips
* 2 cups (1/2 lb.) shredded jack cheese
* 1 quart finely shredded Iceberg lettuce

Preparation

1. Preheat oven to 400°. In a large frying pan over medium-high heat, brown steak and chorizo, stirring, about 5 minutes. Meanwhile, chop onion and mince garlic. Add onion and all but 1/8 tsp. cumin to pan. Stir often until onion is soft, 4 to 5 minutes. Reduce heat to medium; stir in 1 1/2 cups salsa. Simmer until thick, 8 to 10 minutes, stirring occasionally.

2. While steak mixture simmers, combine black beans, 3/4 cup water, oregano, 1 tsp. garlic, and chiles in a small saucepan. Bring to a boil over high heat, then reduce heat to medium and simmer until all but about 1/4 cup liquid has evaporated, 10 minutes.

3. Meanwhile, make guacamole: Pit and peel avocado. In a bowl, mash avocado with remaining 1 tbsp. salsa, remaining 1/8 tsp. cumin, remaining garlic, and the lime juice. Stir 1 tbsp. cilantro into guacamole and add salt to taste.

4. Line a large, rimmed baking pan with parchment paper. Arrange chips in a 12-in.-wide circle. Sprinkle with cheese. Bake until cheese melts, 3 to 4 minutes.

5. While chips are baking, arrange lettuce around rim of a large serving platter (at least 16 in. wide). With a wide spatula, loosen chips from parchment. Carefully lift parchment from pan, then slide chips off paper into center of platter. Spoon meat mixture over chips. With a slotted spoon, top with beans. Spoon guacamole over center of nachos and sprinkle with remaining 1 tbsp. cilantro.

Note: Nutritional analysis is per serving.
Nutritional Information

Calories:
795 (55% from fat)
Protein:
29g
Fat:
49g (sat 16)
Carbohydrate:
63g
Fiber:
0.0g
Sodium:
1271mg
Cholesterol:
75mg