Monday, 24 November 2014

Penne Pasta Recipes

Penne Pasta Recipes Biography

Source:- Google.com.pk


 This is a quick light meal. Wilted spinach, bacon and tomatoes are tossed with penne pasta. Good for any season and will complement anything.Get this all-star, easy-to-follow Penne with Spinach Sauce recipe from Giada De Laurentiis.Penne Pasta with Spicy Italian Sausage, Mushrooms, and Spinach (Makes 4-6 servings, original recipe by Russel Ito and featured in Bon Appetit October 1998.Easy Penne Pasta with Balsamic Sweet Potatoes, Baby Arugula (or Spinach), and ParmesanWith a triple hit of antioxidants from the rosemary, thyme and oregano, this pasta salad is sure to stand out at a summer potluck.I love the idea of using white beans to make a ‘creamy’ pasta! [And adding extra olive oil and cheese.] But really, the best part of this post was ...Find the recipe for Penne with Spinach, Shrimp, Tomatoes and Basil and other herb recipes at Epicurious.comThis penne pasta toss, featuring asparagus, spinach, and bacon, comes together in a snap on busy weeknights. Complement it with a glass of white wine, such as ...Long time reader, first time snatcher of excellent recipe! This looked too good to pass up and tasted even better so I had to share with my millions of adoring fans ...Once the pasta is done, this recipe comes together in seconds. Add this pasta recipe to your weeknight rotation for easy meal prep, and very happy diners!
Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed.
Pasta is a staple food of traditional Italian cuisine. Today I post pasta recipe under Blogging Marathon….Italian Cuisine with Indian twist theme. So here I came with “Penne pasta with Spicy Tomato Sauce”……in which we used al dente penne pasta means fully cooked neither over or nor under-cook with water and salt. For Spicy Tomato sauce which I prepared with Indian spices and very simple cooking technique at home.
Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed.

Penne Pasta Recipes 

Penne Pasta Recipes 

Penne Pasta Recipes 

Penne Pasta Recipes 

Penne Pasta Recipes 

Penne Pasta Recipes
 

Penne Pasta Recipes 

Penne Pasta Recipes 

Penne Pasta Recipes 

Penne Pasta Recipes 

Penne Pasta Recipes 

Recipes For Pasta

Recipes For Pasta Biography

Source:- Google.com.pk

Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.
Most dried pasta is commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large scale machines, and the products are widely available in supermarkets.
Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been documented.In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.As a category in Italian cuisine, both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. The ratio of sauce to pasta varies according to taste and texture, however traditionally the sauce should not be excessive as the pasta itself must still be tasted. The extra sauce left on the plate after all of the pasta is eaten is often mopped up with a piece of bread.In the 1st century BC writings of Horace, lagana (Sing.: laganum) were fine sheets of fried dough and were an everyday foodstuff.Writing in the 2nd century Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavoured with spices and deep-fried in oil. An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day lasagna.However, the method of cooking these sheets of dough does not correspond to our modern definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape. The first concrete information concerning pasta products in Italy dates from the 13th or 14th century.Historians have noted several lexical milestones relevant to pasta, none of which changes these basic characteristics. For example, the works of the 2nd century AD Greek physician Galen mention itrion, homogeneous compounds made up of flour and water.The Jerusalem Talmud records that itrium, a kind of boiled dough,was common in Palestine from the 3rd to 5th centuries AD,A dictionary compiled by the 9th century Arab physician and lexicographer Isho bar Alidefines itriyya, the Arabic cognate, as string-like shapes made of semolina and dried before cooking. The geographical text of Muhammad al-Idrisi, compiled for the Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported from Norman Sicily:"West of Termini there is a delightful settlement called Trabia. Its ever-flowing streams propel a number of mills. Here there are huge buildings in the countryside where they make vast quantities of itriyya which is exported everywhere: to Calabria, to Muslim and Christian countries. Very many shiploads are sent."Itriyya gives rise to trie in Italian,signifying long strips such as tagliatelle and trenette. One form of itriyya with a long history is laganum (plural lagana), which in Latin refers to a thin sheet of dough,and gives rise to Italian lasagna.

Recipes For Pasta

Recipes For Pasta

Recipes For Pasta

Recipes For Pasta

Recipes For Pasta

Recipes For Pasta

Recipes For Pasta

Recipes For Pasta

Recipes For Pasta

Recipes For Pasta

Recipes For Pasta

Chicken Pasta Recipes

Chicken Pasta Recipes Biography

Source:- Google.com.pk

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Chicken Pasta Recipes

Chicken Pasta Recipes

Chicken Pasta Recipes

Chicken Pasta Recipes

Chicken Pasta Recipes

Chicken Pasta Recipes

Chicken Pasta Recipes

Chicken Pasta Recipes

Chicken Pasta Recipes

Chicken Pasta Recipes

Chicken Pasta Recipes

How To Cook Pasta

How To Cook Pasta Biography

Source:- Google.com.pk

They can’t cook pasta, and haven’t a 

clue about making wine, but they have got the biggest bike race!

2 out of 3 of those points about France are approved by Italy.

Le Tour starts this Saturday, in the UK and here’s a preview I wrote for Bicycling Australia’s Tour de France issue, which is out now (of course!). You have to buy the magazine to view their great pictures (and other stories, I don’t have them here, sorry.

Speaking ‘of Corse’, or ‘Of Corsica’, our Tour of Corsica trip for next year is half full already, so if you’re interested, please let me know asap. Of note with this tour this year, more than half the riders ‘rode out/rode in’ everyday. That means no time in the car. Not many tours you can do that on.

Tour de France 101

It’s been three years since Australia’s first Tour de France triumph, and while it seems like an age, it’s nothing compared to the preceding ninety-seven tours that we didn’t win. Since 2011 we’ve endured two years of dominance from the Old Dart. As painful as it might be, it’s not the dominance of Team Sky that has been the problem. I don’t mind them winning, but it’s the lack of art, or to be more appropriate, the complete absence of ‘je ne sais quoi’ in their wins. Keep it up and they’ll equal Armstrong ‘seven years of nothing’ for boredom. For us, even if Cadel didn’t win in 2011, we all –all cycling fans that is, not just the Skip Fans- would agree that it was the best and most interesting tour in modern times. Cadel only had one day in yellow, the one that counts. For the previous three weeks the jersey had bounced around the teams like a dropped bidon in the speeding peloton, allowing a select few their day in the sun.

The 2011 tour brought fascinating racing, with a script that couldn’t be written. Remember the pre-tour race favorite Contador, on the backfoot from the start, losing three minutes on stage one after being caught behind a fall? And the comedy of the show, as two Spanish non-team mates tried gamely to help in his re-gaining of the peloton that day? The joke being that they were from Euskaltel, a team that tends to choke on Team Time Trial days, viewing them more as active restdays than race days. Andreas Klöden, Bradley Wiggins, Alexandre Vinokourov, Janez Brajkovič, Chris Horner and Jurgen Van Den Broeck all ‘exited stage left’ early, injured. While Robert Gesink, Samuel Sánchez and Levi Leipheimer all lost considerable amounts of time, condition, and bruised egos, due to falls.

Controversy reigned when Nicki Sørensen was struck by a photo motorbike, and the now famous (mainly due to the incident) Johnny Hoogerland and Juan Antonio Flecha being injured after an ‘incident’ with a television car. Fabian Cancellara failed in his bid to be Union Leader that day, and neutralize the day’s racing, siting the course as ‘dangerous’. So while he self-righteously tried to slow the peloton and negotiate with the Commissaires, upfront a frenchman who should never be allowed an inch, dug deep. Thomas Voeckler chewed on his bar tape, and with the help of his ‘breakies’ levered himself into yellow. For the second time in his career he gave the French hope for the next ten or so days.

Sidebar
This will, without doubt, be a long awaited and memorable day in the 100th edition of the Tour. For the first time, there will be a double helping of nerves for the riders who will be dreading the double climb of the Alpe d'Huez, and rightly so. With its notorious twenty-one hairpin bends, it is also one of the most telegenic climbs in France. Note to Fabian: If you are signing up for a sport that regularly runs its murderous three week parcourse up and down high Pyrenean and Alps passes, where wheel to wheel, handle bar to handle bar, cheek by jowl almost, you and your cohorts hit speeds of 80-90+ KMH, wearing nothing more for protection than a thin layer of lycra (that barely protects you against sunburn) and the softest roadside padding being kilometers of steel Armco, think carefully about what you call dangerous. 
It’s impossible to recreate the same script as 2011, but at least this year, with the removal of the mid-tour individual time trial, where the race was secured the last two years, we’ve got a sporting chance.

To the race
An attractive point about the 2014 tour is the ‘cross channel start. Importantly, the riders, the roads and the fans. Britain has a long history in road cycling, that has only recently gained prominence in the forefront of British minds and press. The last time Le Tour went porridge-side, for the start in 2007, there weren’t the likes of Cav, Wiggo and Froome in the ranks. British results in the tour had been thin on the ground since the ‘60s. There were good track results, but not on the road. So now, along with the old died in the wool Tommy Simpson fans, expect there to be a new generation of British ‘tifosi’, ready to line the roads and cheer their boys on.

Sidebar
Tom Simpson was a British tour rider who passed away on Mont Ventoux, after a combination of heat exhaustion, dehydration and (not yet illegal) stimulants. 
His famous last words, after collapsing within site of the summit ‘Put me back on my bike’ became the name of his biography. It is important to note here, that if this happened in the modern day, the immediate use of a Defibrillator would change the outcome .

Sidebar
In the British start in 2007, it was Australia’s Robbie McEwen who executed a perfect stage comeback. Crashing spectacularly at the 20k to go mark, which would usually be a write-off point for a sprinter, he re-grouped his team mates to pace him back into the fray, pulling off a spectacular stage win into Canterbury. He re-tells the story succinctly in his biography ‘One Way Road’.

While many of us, including the peloton, know little about the roads in northern England, one thing we all can guess is that narrow, low stone walled, country lanes will feature. That is what comes to mind when envisaging the Yorkshire countryside, as they’re picturesque, and will look great on television. Unfortunately for some riders they could turn out to be as perilous as the cobbled pave sections that feature in northern France later in the week. Possibly more perilous, as they are not likely to be as designated, popping up while the peloton is pelting along.

Yorkshire has two sprinters stages, with the third running from Cambridge into London. Stage two’s profile indicates a few short climbs, nothing of note that should trouble the sprinter’s teams, though. Will Cav dominate all three with the hometown advantage? It would be a great spectacle, but unlikely these days, due to new young guard of sprinters, led by the likes of Kittel, et al. In fact, it’s about as likely as the French winning all the stages on French soil.

Sidebar
Despite many other successes, the French haven’t produced a local tour winner since Bernard Hinault in 1985. That’s nearly 30 years ago. So much for the hometown advantage theory

Once back in the land of cheese, the first week is all for the sprinters, as the race heads south east, along with a short side trip into Belgium. There is one important day over the cobbles of northern France, that will surely cut short someone’s hopes of finishing on the Champs Elysses. It was here during a similar stage back in 2004 that Thor Hushovd lost the yellow jersey, after falling victim to the Pave, much to his chagrin. He challenged the organisers over the placement of such a technical stage in the Tour de France. Robbie McEwen responded with the comment ‘well, take the mountains out and I’ll win the bloody race’. His point being that it’s the same course for everyone, but not designed for all. NB on that day, the coveted jersey moved from the shoulders of Thor, onto his.

After putting the narrow roads in Britain, and the cobbles behind them, the peloton should be happy to celebrate a long weekend of short climbs in the Alsace. Three stages, all weighing in around 160k, will tell the story of who’s up to challenge for the General Classification this year. Five punchy climbs, followed by a short hilltop finish on Monday’s Bastille day could produce some gaps, albeit small ones.

Sidebar
Going off topic for a moment - If you are fortunate enough to be visiting France this July, take a little time to explore the Alsace. For while the worlds biggest bike race is in town, you may also take in the world’s largest car and train museums, which are both located in Mulhouse.

After double dosing on Alpe d’Huez last year, the alps region receives not much more than a cursory visit in 2014. After a hilltop finish on Chamrousse, the next day’s stage 12 sees the race pass directly underneath Alpe d’Huez, early, after a Grenoble start. Even before the television coverage comes up. This stage’s hilltop finish at Risoul may be new to Le Tour, but it is well known to some. It was the race finish for last year’s Criterium du Dauphine, where Froome arrived a close second, allowing he and Porte to take the race double. It’s also where Quintana has triumphed twice in smaller races, in front of Andrew Talansky, in the young guns Tour l’Avenir. Once again this questions why you’d be leaving Quintana at home for this year’s race.

A cursory visit to the Alps it may be, but they are two influential mountain top finishes. A week moment here for a GC contender is a real possibility, and will be difficult to recover from.

A transitional stage across Provence, finishing in Nimes, leads us to the second rest day in Carcassonne. Expect the sunflowers to feature. From here, the race springboards deep into the Pyrenees with this year’s longest stage of 237km, finishing in Luchon. Not a hilltop finish, but the final climb of Port de Bales is steep, narrow and long, while the runoff into Luchon is tight. Leaders to the front - to stay out of trouble on this one, too.

The next two stages are the most interesting in the tour, due to the short distances. 125k and 145k, both crowned with hilltop finishes. Between them they cover six classified climbs, including the Tourmalet, with the final one being Hautacam. In my mind this is the best type of racing. Short, punchy, intense, and almost all of it during prime broadcast time. It’s a win-win-win situation for the riders, fans and race organizers. And if any one rider gets a win-win here, they’d be looking good for Paris.

Stage 20 is the only time trial in this year’s tour, and it’s long at 54k. You have to wind the TT clock back to 1953 to find the last time the Tour had just one time trial. This gives the 2014 Tour the shortest amount of time trial kilometres in many years. Expect rolling terrain, past fields of sunflowers, for the penultimate day of racing. Will the TT specialists have waited almost three weeks and 3,500k for ‘their’ day in the sun (flowers)?

Tour de France wrap up

The five hilltop finish’s will more than likely decide the winner, and as four of them are in the final week, we may not know the outcome as early as we have in the past two years. Hopefully the shorter stages towards the end indicate this is the start of a trend. The long time trial could be relevant if the weather was brutal, however this is disappointingly unlikely. Where the race starts in England and crosses the cobbles of northern france are areas where the weather could well play a part. Any wet and windy days there could put a favorite out, with no apology.

Tour de France 101 = Not much for the clock racers, plenty for the sprinters, and more for the skinny climbers. It’s an old recipe, with hope with a new outcome.

Sidebar
If you really wanted to avoid the outcome of the two last years ie the race winner in yellow from two weeks out, my vote would be to put the cobbles in on the final day, into Paris. Roubaix – Paris with a finish on the Champs Elysses, with an evening loop of the Arc de Triomphe? Spectacular, and a very easy way to produce a new man in yellow on the final day.

How To Cook Pasta

How To Cook Pasta

How To Cook Pasta

How To Cook Pasta

How To Cook Pasta

How To Cook Pasta

How To Cook Pasta

How To Cook Pasta

How To Cook Pasta

How To Cook Pasta

How To Cook Pasta

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.

Pasta Recipe

Pasta Recipe

Pasta Recipe

Pasta Recipe

Pasta Recipe

Pasta Recipe

Pasta Recipe

Pasta Recipe

Pasta Recipe

Pasta Recipe

Pasta Recipe