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Bacon spaghetti? TODAY viewers share their most scrumptious family recipes

July 21, 2014 at 5:31 PM ET

You may know Adam Richman as the eating and cooking superstar from the Travel Channel's "Man v. Food" and "Food Fighters." But he is taking a break from his TV roles to taste-test some unique family recipes submitted by you, our TODAY viewers. 

Video: The actor and food expert is leading the ultimate culinary challenge on the NBC show “Food Fighters.” He joins Kathie Lee and Hoda for blindfolded taste tests of viewers’ crazy family dishes.

Cheesy crabby crunchies

Adam Richman tastes viewers' submitted recipes alongside Hoda Kotb and Kathy Lee Gifford on the TODAY show in New York, on July 22.
Lance Booth/TODAY
Adam Richman tastes viewers' submitted recipes alongside Hoda Kotb and Kathy Lee Gifford on the TODAY show in New York, on July 22.

From CindyLou Chevalier of Holyoke, MA

  • English muffins, split apart, or any "crusty" type of bread
  • 1 jar of Old English cheddar cheese
  • 1 can of crab meat
  • 1 stick of butter, softened 
  • About 2 tbsp. mayonnaise
  • About 1/2 tsp. garlic powder 
  • Old Bay seasoning (optional)

Combine the softened butter, mayonnaise, seasonings and cheddar cheese until smooth, then add the crab meat. Spread the crab meat mixture onto the English muffins. 

Freeze the muffins. Cut the muffins into quarters and broil until bubbly and brown. Serve. 

Bacon spaghetti

Adam Richman tastes viewers' submitted recipes alongside Hoda Kotb and Kathy Lee Gifford on the TODAY show in New York, on July 22.
Lance Booth/TODAY
Adam Richman tastes viewers' submitted recipes alongside Hoda Kotb and Kathy Lee Gifford on the TODAY show in New York, on July 22.

From Britta Pyke of Tampa, FL 

  • 1 lb. bacon, thinly sliced (not flavored)
  • 1 1-lb. box dried spaghetti
  • 1 family-sized can of tomato soup
  • 1 sweet white onion
  • 1/4 cup water
  • Sea salt

Fill a pot with water. Add sea salt to taste, and bring to a boil. 

In the meantime, dice the bacon into approximately 1-in. slices. Add the bacon to a frying pan over medium-high heat and cook until done, but not crispy (the bacon should still be pliable). Drain the bacon grease from the pan. 

Dice up the onion, and add to the pan with the bacon. Cook on low heat until the onion is softened, but is still crispy without being overcooked. Add the can of tomato soup to the pan, then add the 1/4 cup of water to thin the soup's consistency.

Continue to cook on low heat, and allow the soup to bubble for about 5 minutes. Allow it to simmer until the sauce thickens back up and loses the salty taste, and instead gets the sweetness from the bacon (this is important — otherwise, it will taste too salty). Remove from heat.

Once the water for the pasta is boiling, add the spaghetti noodles and cook until it's al dente. Drain the pasta. Combine the pasta and sauce, and serve. 

Slap yo momma chicken wings 

Adam Richman tastes viewers' submitted recipes alongside Hoda Kotb and Kathy Lee Gifford on the TODAY show in New York, on July 22.
Lance Booth/TODAY
Adam Richman tastes viewers' submitted recipes alongside Hoda Kotb and Kathy Lee Gifford on the TODAY show in New York, on July 22.

From Jessica Baker of Farmington, CT 

  • About 20 chicken wings (about 7 lbs.) 
  • 2 tbsp. fresh ginger, shredded
  • 2 1/2 tsp. garlic, chopped
  • 2 green onions, chopped and stems included
  • 1 Vidalia onion, shredded
  • 10 fluid oz. lime ponzu (a citrus-seasoned dressing and sauce made by Kikkoman that can be purchased at a local Asian market)
  • 1 cup soy sauce
  • 1 cup water
  • 1 cup Jack Daniel's whiskey
  • 1/2 cup honey
  • 3/4 cup dark brown sugar
  • 1/2 stick (1/4 cup) butter
  • 1/4 tsp. red pepper flakes, or more if you want it spicy (optional)

Add all ingredients (except the chicken) to a medium-sized pot and cook over medium heat. Stir until the alcohol is burned off and the brown sugar, honey and butter are blended completely. 

While the sauce is cooling, prepare the chicken wings by placing in a large baking pan that fits all the wings in a single layer and is high enough to allow the sauce to cover the wings (about 12-in. x 14-in., and 2 in. deep).

Do not remove the wing tips. Fold over the wing tip to make the chicken pieces into the lotus position. (This is done by holding the chicken wing with the skin side facing you and tucking the wing tip behind the piece it's attached to).

Pour the sauce on top, cover tightly with aluminum foil and refrigerate for four or more hours (or overnight). 

Bake at 400 degrees, completely sealed in the foil. After an hour, remove the foil cover and turn the wings over, cooking for another 15 minutes. Turn them again and cook for another 15 minutes. 

Remove the wings from the sauce, then thicken the sauce by adding 3 tbsp. cornstarch and a cup of water on the stove. Add them in slowly until you reached the desired consistency. 

Pour the sauce back over the chicken and serve. 


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