Spaghetti

It's quick, it's easy and above all it has tomato sauce in it. Toast also helps keep it together.

You premake the burger patties, and when grilling, do them in batches of 10 or so each. Before you know it, you'll be finished with all of the burger patties. It will also help if you had a second pair of hands that worked on the buns, toppings and condiments while you worked on the grill.

probably... but do you really want to wait that long?

If you mean what type of food, its Italian. If you mean a food category, it depends on what you put in your spaghetti I would have to say the noodles are grain, sauce would be both vegetable and fat, and the meat protein.

Its gravy! Its not in any of the food groups!

There are many. Mozzarella, Cheddar, Gruyere and Fontina just to name a few. Almost any hard cheese would work and most soft cheeses as long as there is no rind / you chop it off first.

I've stored cooked pasta in the refrigerator for up to 3 days with no problem. Our leftover pasta never lasts longer than that! If it's a small amount, just mix sauce and pasta together and store in an air-tight container. If a larger amount, I put sauce and pasta in separate air-tight containers. When I reheat it, I put a little butter in a no stick saute pan and add pasta with some sauce until hot. Don't reheat more than you can eat at one time. If it's reheated more than once, it doesn't taste too good.

Fresh homemade pasta cooks the fastest as it does not need to be re-hydrated as part of the cooking process.

As for dry pasta, the thinner and lighter the pasta the faster it will cook. Typically a thin egg noodle or a thin spaghetti will cook faster than a thick tube shape.

Also whole wheat flour pastas tend to take longer than traditional flour. Traditional flour is already broken down in processing, the whole grain in whole wheat takes longer to be penetrated by the water.

There are many different kinds of pasta made from many different ingredients, but it's pretty simple to figure out that the thinner the pasta, the faster the water will penetrate and soak through to cook it.

If it's bought and unopened in a can or a jar, then no. If it has been opened then yes you have to refrigerate it. If it's in an opened can, transfer the contents to another container and refrigerate. If it's homemade sauce, yes you have to refrigerate. If you want to keep it longer than several days, freeze it.

75 g per person if you are not that hungry and in case you have a starter and dessert.

100 g per person if you don't have a starter or dessert and are hungry.

It is a balanced meal to begin with. Starch from the spaghetti ,protein meat or bean sauce , vegetable from the sauce. I would just add a green salad, you can never have enough vegetables.

I would agree you almost have everything.

Not if it's been sitting in fridge (and not frozen). It'll probably have mold on it.

A good rule of thumb is to never eat anything past expiration date, unless it was frozen prior to that date.

The question to answer is "Has a new substance been created?" Most cdertainly heating does change the cheese, milk and eggs used in most mac and cheese recipes. So the answer is, yes, cooking mac and cheese is a chemical change.

Pasta and noodles of other types did not originate from Italy it came from China first. They have been making pasta there from at least 3000 b.c. However spaghetti in its current form (long thin noodles made from semolina flour) was first made in Italy.

You haven't said if that is just pasta, or including sauce. I would say 2 people if pasta and sauce.

Raw peeled potato will draw sweetness from the sauce

A cup and an ounce measure different things. A cup is a measure of volume, while an ounce is a measure of weight.

Generally speaking, dry spaghetti (or most any dry pasta) will double in size when you cook it. I'd estimate that if you cook 2 ounces of dry spaghetti, you will get roughly one cup cooked spaghetti.

The Etruscans, it can never be known as to who was the first person.

I found this on a "How Much Are You Eating" website. It says that apporximately 1/2 cup of spaghetti sauce is equal to one serving. Although, it's just ONE website so far that said that, so there's a chance it could be incorrect. But it's the only website I could find that could tell me.

Figure 8 servings per dry pound of spaghetti. For 35 servings, then, you'd need

8 servings x N pounds = for 35 people

N = 4.375 lbs. of spaghetti

So you need to buy 5 pounds of spaghetti to serve 35 people.

Personally, I don't think 8 servings per pound is enough for each person. I like spaghetti too much. I would personally figure 5 servings per pound. That would mean:

5 servings x N pounds = for 35 people

N = 7 lbs. of spaghetti.

But maybe I'm too much of a piggy about it!

a week or 2 maybe more, just always check for mold and smell it to make shure its not spoiled so you don't get sick.

This may depend on the recipe.

Simmering with a lid on uses less heat than with the lid off.

Leaving the lid on means that evaporation will be lower - but sometimes the purpose of simmering is to reduce the amount of fluid.... so this may be necessary.

6,336 - There are 63,360 inches in a mile. The average spaghetti noodle is 10 inches. So if you take 63,330 and divide it by 10 you get 6,336.