Pasta

It all depends on the people. If they eat alot, then the 10oz won't feed that many. But 10oz usually feeds my family of 5.

there are about 40 to 50 calories in a half a cup shrimp

i would say mostly due 2 allergies, let's say you are allergic to peanuts, you would want to know if there are any peanuts in whatever u are buying before u spent you're money and also for people who don't eat certain things like muslims, who i believe don't eat swine/pork or vegetarians.

The average American eats half a box every time they eat them so by the time a person is eighty years of age they will have eaten 14,600 boxes of cheez-its

that is the absolutely stuppidist thhing i have ever heard in my life! FDA APPROVED

If you put the spaghetti and meatballs in a blender with water or another liquid and blended it until it was smooth, then yes you could drink that.

depends where you're from

Donatello Spagoni and Frances rhettior were both chefs in Italy, who invented the modern day spaghetti sauce. In Italy during earlier times there was a similar substance made from tomatoes that influenced the chefs sauce, i am sorry but i can not think of the name of the substance it evolved from.

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The dish was created in the middle of the 20th century. * Italy is the origin of this dish.

2 oz dry pasta equals one cup cooked pasta.

No they don't. They have coffee with donuts but the Italian style.

You can keep meat sauce in your fridge for a couple of days. You can typically keep meat sauce in the fridge for up to 2 or 3 days.

All pasta has different weight/volume ratios. Please SPECIFY WHICH pasta in an a question like this.

We now know that the water will boil at a lower temperature on top of the mountain at lets say, 185 degrees Fahrenheit. To hard-boil an egg at sea level takes say, five minutes at 212 degrees Fahrenheit. Now, there is a very good law in chemistry that states "You cannot get something for nothing" (the left-hand value of an equation must equal the right-hand value). Time multiplied by temperature equals a hardboiled egg. That is to say, 212 times 5 equals a hardboiled egg. If the temperature of the boiling water on the mountaintop is 185 degrees Fahrenheit, then the time taken to cook the egg will have to INCREASE to get our hardboiled egg. Our equation to equal a hardboiled egg cannot change. (185 times extended time equals hardboiled egg.) It is no different to cooking a piece of steak or cooking the potatoes. You can cook at a low temperature for a long time, or a high temperature for a short time. It is time and temperature that does the cooking. It has nothing to do with whether the water is boiling. That is only a physical phenomenon that you can see. You have to measure for temperature and time, as these are the two factors that determine when the egg is hardboiled.

One recipe for freezer spaghetti sauce says that it can keep for more than a year in "deep freeze", which I assume is a stand-alone freezer. The flavor quality of frozen foods can deteriorate over time, although it can still be safe to eat. When it is packaged to minimize freezer burn, the flavor quality will last longer.

Chicken alfredo is chicken breast and pasta tossed with a sauce made of butter and parmesan cheese. The cheese melts and thickens in the butter, making a rich sauce.

One pound of pasta yields four servings so you would need two pounds of pasta to feed eight. This is assuming it is for the main course.

The faster you cool food the better. It is best to use an ice bath to cool food quickly for freezing or refrigerating. An ice bath is: Put the food to cool in a shallow pan and put that into a bigger pan with ice and water. The ice and water level should go a little over half of the food pan. Stir the food a few times while it cools. This should take just a few minutes. Place the food after cooling in an airtight container to freeze or refrigerate.

Pasta was not brought to Italy from China from Marco Polo as the old wives tales goes. In fact, Pasta was well on it's way to being an industry in Italy, mostly in the Southern regions, in the1200's when Marco Polo embarked and returned from his journey to Asia.

Pasta can not be traced to any one source or country. Rather it was a combined effort of both time, and human evolution. Countries including but not China had their hand in this popular food.

Africa making a pasta shape very similar to Couscous or Fregola. Greeks have been layering pasta with meats and vegetables much resembling Italian Lasagna, just as long if not longer then Italians. Asian countries using noodles and Udon in their cuisine for hundreds of years as well.

The reason it is so popular and why Italians have put their stamp on this food is Italy has made the largest and most success of producing pasta because some believe that Italy has the best Durham wheat in the world.

well it depends what ingredients you put into it and the quantity that you have. Apart from that i would say about 200-300 calories in an avergae serving of pasta bake.

3 and a half cups to four cups (dry) per person. Make sure you use smaller penne pasta as it cooks more evenly and faster. And ask your guests/family/friends or whoever is eating how much they want. Try cooking it all ,and using individual sauces!

It has to cool down or the whole fridge will get warm. Supposedly, modern refrigerators can handle hot food without a negative impact on other food in the fridge. Personally, I would let the food cool so that it is no longer steaming before placing it in the fridge.

The food should be cooled from 140°F to 70°F within 2 hours, then chilled down to 40°F within another 4 hours. Either quick chill the food with an ice bath or separate it into smaller containers to facilitate faster cooling.

Two. There are 16 oz in a pound. Thus, 8 goes into 16 two times.

Two. There are 16 oz in a pound. Thus, 8 goes into 16 two times.

Two. There are 16 oz in a pound. Thus, 8 goes into 16 two times.

Two. There are 16 oz in a pound. Thus, 8 goes into 16 two times.

Two. There are 16 oz in a pound. Thus, 8 goes into 16 two times.

Two. There are 16 oz in a pound. Thus, 8 goes into 16 two times.

Pasta can be made differently, if you are buying store bought pasta, it usually is very processed which takes away the nutritional value, and their are many different homemade pasta recipes. I know of one, that contains 5 eggs and a cup of flour, AKA lot's of protein. Others may have no eggs and water.

If you want pasta with protein, homemade pasta is delicious and surprisingly easy to make. A pasta machine can be bought, that simply flattens out the pasta dough, and cuts it into strips, that's what my family uses. The recipe we use has again, a lot of eggs and not a lot of carbs, so I recommend that one, and in my opinion, it tastes better than store bought pasta.

Napoli is generally considered the birthplace of modern pizza; however, the Greeks had a similar dish centuries before made with flatbread, a sauce similar to pesto and feta, and the Mongols were known to back flatbread with meat and cheese on their shields (round by the way) while in the field.