Italian Food

Sausages, bacon, eggs, tomatoes, beans and sometimes black pudding and maybe fried slices of bread. Not many people now eat a 'traditional' English breakfast because it is considered to be unhealthy.

1/2 cup olive oil 4 cloves garlic While frying garlic in the oil squash them with the back of a fork. This releases the flavour. Fry the garlic until golden brown. You must have the pasta cooked drained and in a serving bowl ready. Remove the garlic and pour the oil immediately over the pasta and mix in well. The secret is how quick you can get the oil over the pasta.

"Read the box stupid!! it doesnt take a rocket scientist to read a box! its not even healthy eat some broccolli or something instead"

wow whoever put this is a jerk. how about answering the question instead of being rude?

anyway if you haven't found out already, preheat oven to 400 degrees, take the cover off of the lasagna, bend it a little & put it back on so it covers it a little.

cook for 1 hour 40 minutes if frozen & 55 minutes if thawed.

A Romaine-like lettuce appeared in Egyptian tomb paintings that date back to 4500 B.C. Romaine eventually made its way to the Middle East and to the Mediterranean. Romaine was in common use on the Greek island of Kos, from which it gets its British name. In ancient Rome, Romaine lettuce was eaten both cooked and raw, and was a common part of the Roman diet. The Romans called it Cappadocian lettuce, and believed in its healthful and medicinal properties. According to Pliny, the emperor Augustus Caesar erected a statue to honor its healing abilities after being cured of a serious illness. Lettuce juice was used as a medicine by many ancient herbalists.

The name Romaine dates from the time when the Popes moved from Rome to Avignon in the 14th century, bringing this type of lettuce with them and having it grown in the palace gardens. Light-green, dark-green, and red-spotted forms of Romaine were described in 1623. The type was common in Italy in the Middle Ages and is said to have been taken to France from Italy in 1537 by Rabelais. Toward the end of the 16th century it was still rarely grown in France and Germany.

For much of the 20th century, Romaine wasn't known at all to many Americans. That's because of the overwhelming success of iceberg lettuce, which can withstand days if not weeks of shipping. As late as the mid-1970s, iceberg lettuce accounted for more than 95% of all of the lettuce grown in this country. Then along came the reborn Caesar salad. Invented in a Tijuana restaurant in the 1920s, for decades the Caesar salad was known as a California specialty. In the late 1970s the Ceasar salad was "discovered" by the fast food industry, and there followed a couple of decades of popularity.

The top Romaine lettuce producing countries are China, United States, Spain, Italy and India. In the United States, California produces about 75% of the Romaine lettuce. The second top producing state is Arizona which accounts for another 19%.

macaroni

It has more starch

I don't know if someone can give a documented answer to this topic, but I'd say yes.

Yes because if you mind while travelling abroad, the major number of restaurants are...Italian.

Probably it happens because Italian food usually pleases all, and adults and children. Anyone in this planet eat a dish of tomato pasta, but not necessarily eat a Brazilian dish such as feijoada or a Thailand dish with unusual ingredients for an European, just to make an example.

Yes, Shiraz would be excellent with Chicken parmesan.

It's impossible to say due to the number of variations that exist in how to make lasagne. The highest fat is probably in the version that includes bechamel sauce as well as cheese and uses meat sauce in the layers. There are vegetable lasagnes that have very little fat.

Make sure that the butter is melted and the milk warm before adding them to the potatoes. Add the butter to the potatoes first. The butter coats the starch and makes it less likely to gum up. Heating the milk helps keep the potatoes warm for longer. The best wat to keep the mashed potatoes warm and moist is to place the bowl or pot of mashed potatoes in another pot with a warm/hot water - in essense a water bath, and cover with lid or tin foil. It'll keep the potatoes evenly warm and moist.

Lasagne tastes good, is filling, is very nutritious, the ingredients (except for meats) are easily stored, many even without refrigeration, like dried pasta. It can be made with freshly made pasta as well. Part of the ingredients, like the sauce, can be made well in advance and canned or frozen for longer term storage. It is inexpensive to make and contents are easily obtained by ordinary people. It can be varied so it isn't boring as: with meat, without meat, with spinach as a vegetarian dish, with meatballs, with different cheeses, with onion, with mushrooms, with different herbs, etc. American people love lasagna, too! Although the most popular lasagne in the U.S. is the baked version, it can also be eaten without layering and baking for a quicker meal. You might think of it as the Italian version of a casserole.

The acidity of the tomato sauce helps lasagna keep fresh for a longer time than say, macaroni salad. However, it should be refrigerated no more than two or three hours after it has been served (counting that it will sit for 15 to 30 minutes after coming out of the oven). You also have to take into account whether it is July or December. There is a lot more airborn bacteria around in the warm humid July air than the cold dry Decenber air, but don't count on this overmuch. Depending on the freshness of the cheeses you might get away with an extra hour or more, but I wouldn't push it.

You have to cook it then let it cool completely so that it gets firm. When you are ready to serve it only heat it to 140 degrees, that way it is hot enough to eat but not hot enough to melt. I make my lasagna a day before then keep it in the fridge until we are ready to eat it.

An Italian menu should feature distinct graphics that relate to Italy. There can be pictures of areas of Italy or Italian cuisine and wine. The menus are usually sophisticated with the name of the restaurant and the items it serves featured prominently.

A typical Italian breakfast would be delle uova (some eggs), il Pane con della marmellata e del burro (bread with jam and butter)
A traditional Italian breakfast might consist of cappuccino, and cornetto. In another part of Italy a traditional breakfast would be zabaione, and cookies.

The best way to reheat lasagna is to use a microwave oven. You should heat for about 2 minutes at max power per serving, covered in plastic film to avoid it from getting dry. If you reheat it in a traditional oven, do it at a low temperature (140ºC), covered in aluminum foil for about 20 to 25 minutes. You can use a knife to poke it trough the center to check the core temperature.

Orzo pasta is a pasta in the shape of rice but bigger

12 to 15 lasagna noodles weigh about 12 oz (375 g)

heterogeneous

In the North of Italy, the answser is easy: Emilia -Romagna stands alone.

In the Centre and South it is less easy: definitely NOT Tuscany, nor the island of Sardegna.

But Lazio, Abbruzzi and Le Marche in the centre and Sicily, Puglia, Calabria could probably make quite a strong case for being "famous for pasta"

Well, what else would they be made of? You can use any type of potato, even sweet potatoes. If if was something else, it would be called mashed _______ whatever the food is.

Chinese cuisine attempts to balance the flavors (salt, sweet, bitter, pungent, and umami). Umami is central to the experience of Chinese cuisine as different from most European cuisines, which ignore it. Chinese cooking often uses ingredients that impart this flavor, epitomized by MSG. Although MSG is known as an artificial additive its analgoues are found naturally in many foods, such as chicken; these foods are used more heavily in Chinese cooking than in European cooking.

Chinese five spice powder contains one ingredient from each flavor category, and is central to many Chinese dishes.

-By Nadeje

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Chinese cuisines has its main features diversified color, aromatic flavor, and excellent taste.