Pasta Salad Recipes Types Primavera Bake Shapes Carbonara Dishes Fagioli Sauce PHotos Images: Pasta Recipe

Pasta Recipe Biography

Source:- Google.com.pk

A casserole, from the French word for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.Casseroles in the United States or continental Europe usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, potato or pasta, and, often, a crunchy or cheesy topping. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer (for example lapin à la Gueuze), gin, cider, or vegetable juice may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked. In the United Kingdom, Australia, and New Zealand, a casserole is named for its dish, rather than its contents. Casseroles in these countries are very similar to stews. The difference is that once the meat and vegetables are browned on top of the stove, they are then cooked in liquid in the oven, in a closed dish, producing meat that is tender and juicy, from long slow cooking. As the heat is indirect, there is also less chance of it burning.Types of casserole include ragout, hotpot, cassoulet, tajine, moussaka, lasagne, shepherd's pie, gratin, rice or macaroni timballo, and carbonnade. A distinction can be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a stove), whereas casserole cooking is generally done in an oven to bake where heat circulates all around the cooking vessel. Casseroles may be cooked covered or uncovered, while braises are typically covered to prevent evaporation.Macaroni casserole is a baked macaroni dish. It is especially known as staple in northern European home cooking. It is a dish of cooked macaroni and a mixture of egg and milk with additional ingredients like meats, vegetables or fish. It is commonly made with cheese and/or breadcrumbs sprinkled on top.The dish is reminiscent of frittata, with the main difference being that it is baked entirely in the oven. It is usually eaten with ketchup.

In Finland the dish is called makaronilaatikko (Finnish) or makaronilåda (Finland Swedish), and is one of the most popular traditional dishes. According to a survey conducted in 2010 with 1,100 respondents, it is the second most popular everyday dish for dinner in Finland. Nowadays the dish most commonly made with minced meat, but is traditionally not made with cheese. However, originally the Finnish macaroni casserole was not made with meat. When prepared without meat it was often used as a replacement for potatoes in the meal and later on, it became a part of the dish that is known today. Macaroni casseroles are readily available in Finnish grocery stores as pre-packaged meals.In Sweden the dish is called makaronipudding. The Swedish version is usually made with ham, leek, and cheese.In Malta a baked dish called imqarrun is made with macaroni, bolognese style meat sauce and egg. Other versions add chicken livers, hard boiled eggs, peas and bacon. The macaroni is usually topped with a layer of grated cheese or besciamella (béchamel) that will melt during the baking process and help to bind and set the pasta.In Indonesia the dish is sometimes known as macaroni schotel. This dish introduced by Dutch during the occupation in Indonesia. Therefore, 'Schotel' or 'schaal' (meaning 'dish' borrowed from Dutch language, referring to the container used to make this food. Indonesian version is usually made with cheese and meat (smoked beef is widely used, alternatively sausage or tuna. Sometimes they add potato.Portal icon Macaroni and cheese—also called "mac and cheese" or "cheese macaroni" in American English and Canadian English; "macaroni pie" in Caribbean English; and "macaroni cheese" in the United Kingdom, Australia, and New Zealand—is a dish consisting of cooked macaroni pasta and cheese, most commonly Cheddar cheese, though it can also incorporate other ingredients, such as bread crumbs and flavorful enhancements (see below).Traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix. It is considered an American comfort food.Pasta and cheese casseroles have been recorded in cookbooks as early as the 14th century's Liber de Coquina, one of the oldest medieval cookbooks. It is an Italian dish of parmesan and pasta and was brought to England in the 14th century[citation needed]. A cheese and pasta casserole known as makerouns was recorded in the famous medieval English cookbook, the Forme of Cury, which was written in the 14th century It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. The recipe given (in Middle English) was "Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. take chese and grate it and butter cast bynethen and above as losyns. and serue forth." ("Make a thin foil of dough and cut it in pieces. Put them in boiling in water and seethe them well. Grate cheese and add it with butter beneath and above as with losyns [a dish similar to lasagna], and serve.")The first modern recipe for the dish was included in cookery writer Elizabeth Raffald's 1769 book The Experienced English Housekeeper. Raffald's recipe is for a Béchamel sauce with cheddar cheese—a Mornay sauce in French cooking—which is mixed with macaroni, sprinkled with Parmesan and baked until bubbly and golden. The famous British Victorian cookbook Mrs Beeton's Book of Household Management included two recipes for the dish. One recipe states that "The macaroni, (which should be "tender but perfectly firm, no part being allowed to melt, and the form entirely preserved" – lest one be tempted to cook it for so long it actually disintegrated) is then topped with more cheese, pepper and breadcrumbs, before receiving a final dose of melted butter for good measure and being placed before a "bright fire" to brown the crumbs, or grilled with a salamander broiler.In the UK in the 2010s it has seen a surge in popularity, becoming widespread as a meal and as a side order in both fast food and upmarket restaurants.The future American president Thomas Jefferson encountered macaroni both in Paris and in northern Italy. He drew a sketch of the pasta and wrote detailed notes on the extrusion process. In 1793, he commissioned American ambassador to Paris William Short to purchase a machine for making it. Evidently, the machine was not suitable, as Jefferson later imported both macaroni and Parmesan cheese for his use at Monticello. In 1802, Jefferson served "a pie called macaroni" at a state dinner. The menu of the dinner was reported by Reverend Mannasseh Cutler, who apparently did not enjoy the cheesy macaroni dish. Nevertheless, since that time, baked macaroni and cheese has been associated with the United States.A recipe called "macaroni and cheese" appeared in the 1824 cookbook The Virginia Housewife written by Mary Randolph. Randolph's recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a 400 °F (204 °C) oven. The cookbook was the most influential cookbook of the 19th century, according to culinary historian Karen Hess[citation needed]. Similar recipes for macaroni and cheese occur in the 1852 Hand-book of Useful Arts, and the 1861 Godey's Lady's Book. By the mid-1880s, cookbooks as far west as Kansas included recipes for macaroni and cheese casseroles. Factory production of the main ingredients made the dish affordable, and recipes made it accessible, but not notably popular. As it became accessible to a broader section of society, macaroni and cheese lost its upper class appeal.Macaroni and cheese recipes have been attested in Canada since at least Modern Practical Cookery in 1845, which suggests a puff pastry lining (suggesting upper-class refinement) and a sauce of cream, egg yolks, mace, and mustard, and grated Parmesan or Cheshire cheese on top. Canadian Cheddar cheese was also becoming popularized at this time and was likely also used during that era. In the United States, July 14 has been branded as "National Macaroni and Cheese Day".An order of "Cheeseburger" macaroni and cheese, which includes ground beef and bread crumbs, one of 14 variations of the dish on the menu of an eatery in Hoboken, New Jersey.Pasta other than macaroni noodles are often used: most any short-cut extruded pasta and many of the decorative cut pasta will do, particularly those with folds and pockets to hold the cheese. The dish may still be referred to as "macaroni and cheese" when made with a different pasta; while "shells and cheese" is sometimes used when it is made with Conchiglie.While Cheddar cheese is most common in macaroni and cheese, other cheeses may be used—typically sharp in flavor—and two or more cheeses can be blended. Popular recipes include using Gruyere, Gouda, and Parmesan cheese.Macaroni and cheese can be made by simply layering slices of cheese and pasta (often with butter and/or condensed milk) then baking in a casserole, rather than preparing as a cheese sauce.One novelty presentation is deep-fried mac and cheese found at fairs and mobile vendors A similar traditional dish in Switzerland is called Älplermagronen (Alpine herder's macaroni), which is also available in boxed versions. Älplermagronen are made of macaroni, cream, cheese, roasted onions, and in some recipes, potatoes. In the Canton of Uri, the potatoes are traditionally omitted, and in some regions, bacon or ham is added. The cheese is often Emmental cheese or Appenzeller cheese. It is usually accompanied by apple sauce.In Scotland, the dish is often presented in a pastry shell as macaroni cheese pie.In the US macaroni and cheese pizza can be found on restaurant menus and recipe web sites.