Cavatelli: to write or to say the word as it is written is something of an embarrassment. To any Italian American this dish is called “Gah-vah-deels.’ Any Italian American knows that word in the way that they pronounced it. Of course, the correct Italian is “cavatelli ” (Kha-vah-tell-ee). Back in the day, in the 1950’s and 60’s, cavatelli were a special dinner that appeared on the table on special occasions. Cavatelli were not made at home in my house. They came from two very different sources. Most often my father bought the cavatelli from an old time shop in West Philadelphia where he also bought the home made ricotta. In those days the ricotta came in a perforated metal container that was covered in a sheet of plastic held tight by a rubber band. We used to make string line telephones from the cans. The other source of cavatelli was our neighbor, Alfred the tailor, whose wife made them herself
Brennan Huff is an unemployed 39-year-old living with his mom. Dale Doback is an unemployed 40-year-old living with his dad. But what happens when Mom and Dad decide to get married? These two adult losers will have to tolerate each other’s presence by not only living together, but also sharing a room.
Things shouldn’t get too heated. After all, there are some ground rules.
Rule #1: Brennan is under no circumstances allowed to EVER touch Dale’s drum set. When the temptation is too much for Brennan to handle, it ends with a bat and a golf club.
After the debacle, the boys are given a dreadful ultimatum: get jobs, or be kicked out of the house.
Did we see it coming? Dale and Brennan have more in common than they thought, and the new living situation is the start of a beautiful friendship. They turn their separate beds into bunk beds and share their deepest secrets.
When Brennan’s successful brother, Derek, comes for a visit, th
Is There A Difference Between Jarred and Homemade Sauces?
If you love pasta sauce, then you know there’s a constant debate going on about whether or not jarred pasta sauce is as good as homemade. This is a debate that just goes back and forth, with people choosing one side, and then another. Of course, there are some definite pro’s for the homemade, but there are for jarred sauce as well. Time for a pro’s and cons list.
Pro’s and Cons: Homemade Sauce
Homemade pasta sauce can be the best part of a pasta meal. You sit around your family meal, maybe with some fresh out of the oven garlic bread, and big, juicy meatballs on top of your pasta. Everyone digs in and has a great time. It sounds like a great family meal. The fruits of your endeavor are enjoyed as you finish all the spaghetti on the table. However, homemade sauce takes a lot of time and energy to make! If you’re really making this from scratch, you need
Mac and cheese comes in endless variations. That might seem like an exaggeration, but consider the possibilities, from the shape of the pasta to the combination of cheeses. The addition of meats and vegetables adds even more variations while also making it a one-pot meal. There are so many possibilities, but the most popular way to make mac and cheese simply brings together elbow macaroni, bechamel, and cheddar. That’s an Italian noodle, a French sauce, and an English cheese. This unique combination of foods somehow results in a delicious dish, one that has become an enduringly popular and familiar comfort food. The recipe below will tell you how to make a classic mac and cheese.
This recipe can be made entirely on the stove or baked. If you choose the latter route, preheat the oven to 350 degrees Fahrenheit. Or if you simply want to get the top brown and crunchy, stick it under the broiler for a few minutes.
-half a poun
Cooking pasta, for some, is a daunting challenge. For instance… a cousin of mine cooked pasta for so long… it came out of the pot in one big clump every time.
If you’re pasta isn’t turning out… the following tips should help you to get fantastic results every time.
1. How much pasta per person? This always seems to be an issue for everyone. Only you know your family’s appetite… but… here is the rule of thumb. A one pound box of pasta will serve 4 big eaters. If you are preparing other dishes to go along with your pasta, a one pound box would easily serve up to 6 people. Note: One cup of uncooked pasta equals two cups of cooked pasta.
2. How to salt pasta? I add a lot of salt to my pasta water. I am told, that it should taste like the sea. Taste the water after you’ve added the salt… the salt taste should be noticeable.
3. Should the water be boiling first
This is a very easy baked mac and cheese recipe. If you can boil water and preheat an oven, then you can make this dish. The cheese sauce is made of cream cheese, milk, butter, and two other ingredients. In the following recipe, those two other ingredients are the Italian cheeses provolone and Parmesan, but you can experiment with the cheese combination. I have tried this cream cheese sauce with cheddar and gouda, which resulted in a relatively mild mac and cheese. Pairing the sauce with cheddar and Parmesan makes a sharper combination. I have also heard of people making this cream cheese sauce with Monterey jack, mozzarella, and pepper jack.
For the pasta, you can use a small or medium-sized pasta, such as elbow macaroni or rotini. If you like crunchy macaroni, just leave the top bare. For a crackly brown crust, sprinkle grated or shredded Parmesan over the top before popping it in the oven. Or you can lay slices of provolone on top and sprinkle with seasoned breadcrumbs. Th
Nobody can really tell where pasta originated. Almost every country all over the globe has a version of this food. Wherever there is wheat, there pasta seemingly is – in some form or another.
The Japanese refer to pasta as udon, the Chinese call it mein, French people call it nouilles, those who live in Poland refer to it as pierogi, Germans say it is spaetzle, and the Siberians, pel’meni.
The Italians bravely claim that pasta is all theirs from the beginning since it has fed the poorest southern Italian regions for hundreds of years. The gentle texture of pasta is a great partner to all sorts of toppings, spices and sauces. It has also been attributed to a lot of unique names as the Italians cannot seem to resist giving the strings, ribbons and other shapes with different names.
A passionate Italian eater of long ago – whoever he was – blessed pasta with its first name R
There is nothing better than putting a bunch of ingredients in one dish and walking away from it to let it cook. That is way I love Crockpot meals and casseroles because they don’t need a lot of cooking to make them. I would like to share another quick casserole recipe using tuna. I love tuna casserole and this is another popular highly requested recipe people ask me about.
My daughter isn’t a big fan of food with more than one ingredient. The more stuff that’s in it the more disgusted she is with the recipe. She likes her meals very simple. She will not eat this recipe.
I’ve found a lot of people don’t like tuna. If not, you can always substitute with chicken instead. I absolutely hate using cream of mushroom soup in my tuna casseroles and anyone who prepares it that way I more than likely won’t eat it. I don’t care how good it is. Here is my favorite tuna casserole recipe I would like to share.
Customers may be unaware of the actual processing that takes place in the systems of a pasta food contract manufacturer, but they do wish to know about the health checks that are done. The health-conscious society of today needs to know how the ravioli or arancini that they are purchasing is made, whether it is dry or in filled form. Substandard products are tolerated by no one, and pasta-loving nations cannot do without their cheesy lasagna or fresh Sicilian macaroni.
A food contract manufacturer helps share in the burden processing of food producers and allows them to concentrate on their marketing and selling. For small pasta businesses, this means they can focus on improving the efficiency of processing operation, reduce the duration in getting products to the market, and set up a cost-effective system – all so that consumers can enjoy their ravioli just the way they want it.
How Pasta Manufacturing Has Become Better
The addition of a food contract man
Often spaghetti and pasta comes to someones mind when they think about food with a taste of Italy. In reality, there is much more to discover to the dining experience. Yes, awesome pasta dishes are a major part of it, but it is far from all that an authentic Italy based restaurant has to offer its patrons.
Pasta dishes seem to bring out the Italy in any establishment that has it on the menu. Italians are known to make the best marinara and cheese sauces. What better to smother with those sauces that a large bowl of perfectly cooked pasta? Do not forget the Parmesan cheese and garlic bread to enhance the flavors. Bread sticks are a popular choice with all types of pasta and salads.
When trying foods of all types, try pairing them with a wine or other beverage to bring out flavors in not only the dinner, but the drink as well. Many servers and bartenders can help with the selections of wine that will go perfectly with the dish you have chosen. For example, white wine mig