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Wicked Skillet Spaghetti

BubsMcGee's picture

Hey friends, check out this recipe - I had a hard time taking spaghetti in a skillet serious at first, but not now! Have at it.

 
SKILLET SPAGHETTI
Ingredients:
1 28-oz. jar spaghetti sauce
1-1/2 cups water
1 lb. frozen fully cooked meatballs
2 handfuls spaghetti pasta, broken in half
1 cup grated Parmesan cheese
 
Directions:
In 12" skillet, combine spaghetti sauce and water and stir to combine.
Bring to a boil. Add meatballs and spaghetti. Stir well, making sure spaghetti is under the sauce. Cover, reduce heat and simmer for 20-25 minutes, stirring frequently. You may add more water if the mixture appears to be too dry. Cook until spaghetti is al dente. Serve with cheese.
 
p.s. - Tip: I strongly advise going heavy on the cheese! (I'm a Wisconsinite) Enjoy!

If I'm not cooking, I'd rather be talking about cooking...If I'm not talking about cooking, I hope I'm eating! 

Gretchen9's picture

Just seems so much like a (post #71534, reply #1 of 6)

Just seems so much like a recipe disguised as an ad for a website to me.  ;o)

BubsMcGee's picture

Seeing as you're the (post #71534, reply #2 of 6)

Seeing as you're the self-appointed oracle of intent, then specifically for you "Gretchen9", here are my recommendations:

1)  Consider the possibility that like others, I am not sorry that I have a link in my signature to an external site where all visitors are welcome. And yes, people may make purchases there if they choose, having first deemed the recipe I posted in the forum as valuable in the first place. I've posted a useful recipe and am unapologetically letting people know where they can find more like it.

2)  Seeing as the link in my signature has offended you, please honor my personal request and DO NOT click the link in my signature. Thank you.

3)  Be advised that indications of your several non-avatar identities at this forum raise alarm that you are engaged in suspicious activity. I have used my literal name as my handle, and I only have (and need) 1 identity, as I am not ashamed of my networking intentions here. If you have multiple handles in this forum for the purposes of anonymously pot-shotting others who wish to share culinary experiences, we will kindly thank you to refrain from that kind of activity.

If I'm not cooking, I'd rather be talking about cooking...If I'm not talking about cooking, I hope I'm eating! 

CooksTalk_Mods's picture

Ease on in, Bubs (post #71534, reply #5 of 6)

Hey Bubs,

Welcome to CooksTalk. Indeed, transparency goes a long way here. Real names are always preferred, but even more than that, positive contributions are a must. Maybe before you hit the community with a link to your site, you should introduce yourself, ease on in, get to know a few regulars. You might learn, for example, that the regulars here make their own sauce and meatballs. Many even make their own handmade pasta. They need a challenge, they’re uber-passionate, ambitious home cooks, they get FC’s daily and weekly eLetters, and like most communities on most sites, they’re turned off by posts that smack of marketing. In fact, this isn’t the place for covert marketing, but if you love food and cooking and you’ve got a question or something to share or teach or add to the conversation, you’ll fit right in.

-CooksTalk Mods

BubsMcGee's picture

Thank you for the friendly (post #71534, reply #6 of 6)

Thank you for the friendly invitation and explanation, Moderator. I will be sure to take your remarks to heart in the future:)

If I'm not cooking, I'd rather be talking about cooking...If I'm not talking about cooking, I hope I'm eating! 

Pielove's picture

other links (post #71534, reply #3 of 6)

Hey Gretchen!

May I suggest a few alternative links to click on, such as the "ignore" and perhaps the "inappropriate" buttons at the bottom of his post?    

pie

BubsMcGee's picture

Yes Gretchen: You would do (post #71534, reply #4 of 6)

Yes Gretchen:

You would do well to take pie's advice - please click them both for a mutually beneficial arrangement:)

Pie: being a newcomer to this forum, I can thank you for this advice - I will be happily using it as well!

If I'm not cooking, I'd rather be talking about cooking...If I'm not talking about cooking, I hope I'm eating!