Cowboy Kent Rollins: Cowboy Kent's Frito Pie

 

https://www.youtube.com/live/uPj2T8tix1Q?feature=share

https://www.youtube.com/live/uPj2T8tix1Q?feature=share

Cowboy Kent Rollins is on a roll with this recipe for a Frito Pie dinner.  You'll need a cast iron pan to bake this pie in, when you make this with ground beef, Fritos and a variety of vegetables including different types of chili peppers.

2 pounds of ground beef 80/20 mix; 12 inch cast iron skillet with oven heated to 350°; whiskey, all varieties of Fritos Corn Chips; various types of favorite Chilies; green bell peppers, okra; green onions; feta cheese; tomatoes; bacon (end pieces are fine); pie crust.  Worchestershire sauce; taco seasoning; barbecue sauce; enchilada sauce.

Thicken the sauce mixture with either corn starch or flour; put it into the oven and bake it.  The cheese will melt in the oven at 350°.  Follow the video to get the best results.

Some of these photos show ingredients you can use to make a Frito Pie with.  There are many varieties of Fritos you can use to make this pie with.

Spaghetti With Bacon & Curry Sauce

• https://celinesrecipes.com/spaghetti-with-banana-bacon-and-mild-curry-sauce/
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• https://celinesrecipes.com/spaghetti-with-banana-bacon-and-mild-curry-sauce/
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• Originally posted on Celine's Recipes on WordPress.com.
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• Spaghetti with banana, bacon and mild curry sauce
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• Info.

• Easy
• 40 minutes
• For 6 people
• 0.95 € / person
• 307kcal per 100g.
• How to make spaghetti with banana, bacon and curry.
• In today’s recipe I am going to explain one of the 3 dishes that the three musketeers in the kitchen made: Rubén, Nacho and I, for dinner last weekend in Allariz, in particular the one I cooked: “Spaghetti with banana, bacon and soft curry sauce ”.
• This is a typical spaghetti recipe but with improvisation, that is to say, it began to emerge, giving imagination to the ingredients that I found in Nacho and Monica’s kitchen.
• The base is the same as always, a sauce of garlic and onion but with an Asian touch that gives the banana and curry.
• The dish was a success, this is the “super power” that we cook daily, we can improvise a recipe from anything you find in the fridge.
• We are going to use the appropriate pasta for this recipe, a long Garofalo pasta, the Spaguetti à Figliata which are made with durum wheat semolina with a rough surface that helps to grip the carbonara sauce well. They are perfect for this type of Italian recipe.
• I leave you another simple but different recipe, worthy of any dinner with friends.
• I hope you like it and that you try it at home, do not forget to accompany it with a good wine or a very cool beer, I assure you that everything was delicious.
• Preparation of the bacon and banana curry sauce
• This sauce is a variation of a well-known cream curry sauce. This time I added a little chilli but the spice was not to everyone’s liking so do not do it if you are not sure that diners like spicy.

• Chop the onions, bell pepper and garlic into very small pieces. Add oil to the casserole and fry all over low heat for about 5 minutes until the onion is almost transparent.

• We add the balsamic vinegar, it will give it color and a little acid flavor.
• Peel the bananas and chop finely, add to the previous sauce and carefully remove. The banana will be almost mashed and in the end it will not be seen but it does give it a fruity flavor and a sweet touch.
• We cut the bacon into strips and add to the previous sauce. We brown for 2-3 minutes.
• We pour half a glass of water, raise the heat until it starts to boil and let it reduce the sauce for about 10 minutes.
• Add the curry, season with salt and pepper, stir everything with a wooden spoon and lower the heat.
• We rectify salt and pepper if needed and to reduce the juice a little, 2 more minutes. We remove everything gently.
• Once we have the sauce we reserve and then combine it with the spaghetti.
• Preparation of spaghetti
• The first step is to have the sauce ready before the pasta touches the water. The banana and curry sauce should wait for the spaghetti and not the other way around.We heat in a saucepan a liter of water for every 100 g of pasta, it is the recommended measure per person, except if we are passionate about spaghetti at home (in this case, since we already had 2 other dishes, I only prepared one package).
• These proportions, which are normally indicated on the packaging, help the paste not stick together.
• And always try to use a large casserole, the largest in your kitchen. If you cook pasta many times it will be very useful to buy a casserole for those occasions, a good investment.
• When it begins to boil in spurts we add 1 generous handful of salt, about 2 level tablespoons for every 500 grams of pasta.
• Then we add the pasta, always all together. Stir with a wooden spoon so that the spaghetti does not stick and are loose.
• On the back of the package of pasta comes the cooking time, we must be guided by these instructions because for each type it is different, in this case it is 9 minutes.
• In this way we will achieve what is called pasta “al dente” or at its right point, that is, it does not pass. Once the time has elapsed, drain the pasta immediately and combine it with the sauce.
• Presentation of the dish
• Add the freshly made spaghetti to the sauce and mix everything with a spoon so that the flavors are well combined.
• We decorate each plate with a bit of grated cheese to choose from and serve them warm. You will tell me.
• Spaghetti with banana, bacon and mild curry sauce
• Spaghetti with banana, bacon and mild curry sauce
• 
  
• Info.
• Easy
• 40 minutes
• For 6 people
• 0.95 € / person
• 307kcal per 100g.
• How to make spaghetti with banana, bacon and curry.
• 
  
• In today’s recipe I am going to explain one of the 3 dishes that the three musketeers in the kitchen made: Rubén, Nacho and I, for dinner last weekend in Allariz, in particular the one I cooked: “Spaghetti with banana, bacon and soft curry sauce ”.
• 
  
• This is a typical spaghetti recipe but with improvisation, that is to say, it began to emerge, giving imagination to the ingredients that I found in Nacho and Monica’s kitchen.
• 
  
• The base is the same as always, a sauce of garlic and onion but with an Asian touch that gives the banana and curry.
• 
  
• The dish was a success, this is the “super power” that we cook daily, we can improvise a recipe from anything you find in the fridge.
• 
  
• We are going to use the appropriate pasta for this recipe, a long Garofalo pasta, the Spaguetti à Figliata which are made with durum wheat semolina with a rough surface that helps to grip the carbonara sauce well. They are perfect for this type of Italian recipe.
• 
  
• I leave you another simple but different recipe, worthy of any dinner with friends.
• 
  
• I hope you like it and that you try it at home, do not forget to accompany it with a good wine or a very cool beer, I assure you that everything was delicious.
• 
  
• 
  
• Preparation of the bacon and banana curry sauce
• This sauce is a variation of a well-known cream curry sauce. This time I added a little chilli but the spice was not to everyone’s liking so do not do it if you are not sure that diners like spicy.
• 
  
• Chop the onions, bell pepper and garlic into very small pieces. Add oil to the casserole and fry all over low heat for about 5 minutes until the onion is almost transparent.
• We add the balsamic vinegar, it will give it color and a little acid flavor.
• Peel the bananas and chop finely, add to the previous sauce and carefully remove. The banana will be almost mashed and in the end it will not be seen but it does give it a fruity flavor and a sweet touch.
• We cut the bacon into strips and add to the previous sauce. We brown for 2-3 minutes.
• We pour half a glass of water, raise the heat until it starts to boil and let it reduce the sauce for about 10 minutes.
• Add the curry, season with salt and pepper, stir everything with a wooden spoon and lower the heat.
• We rectify salt and pepper if needed and to reduce the juice a little, 2 more minutes. We remove everything gently.
• Once we have the sauce we reserve and then combine it with the spaghetti.
• Preparation of spaghetti
• The first step is to have the sauce ready before the pasta touches the water. The banana and curry sauce should wait for the spaghetti and not the other way around.
• We heat in a saucepan a liter of water for every 100 g of pasta, it is the recommended measure per person, except if we are passionate about spaghetti at home (in this case, since we already had 2 other dishes, I only prepared one package).
• These proportions, which are normally indicated on the packaging, help the paste not stick together.
• And always try to use a large casserole, the largest in your kitchen. If you cook pasta many times it will be very useful to buy a casserole for those occasions, a good investment.
• When it begins to boil in spurts we add 1 generous handful of salt, about 2 level tablespoons for every 500 grams of pasta.
• Then we add the pasta, always all together. Stir with a wooden spoon so that the spaghetti does not stick and are loose.
• On the back of the package of pasta comes the cooking time, we must be guided by these instructions because for each type it is different, in this case it is 9 minutes.
• In this way we will achieve what is called pasta “al dente” or at its right point, that is, it does not pass. Once the time has elapsed, drain the pasta immediately and combine it with the sauce.
• Presentation of the dish
• Add the freshly made spaghetti to the sauce and mix everything with a spoon so that the flavors are well combined.
• We decorate each plate with a bit of grated cheese to choose from and serve them warm. You will tell