Lumpiang Sariwa - Fresh Egg Roll

• 3 cups jicama julienned
• 1 small head of a cabbage shredded
• 1 medium sized carrot julienned
• 2 medium sized sweet potatoes sliced in small chunks
• 1 medium tomato chopped
• 1 small onion sliced
• 3 cloves garlic minced
• 1/4 kilo ground pork
• 2 tbsp fish sauce
• a few lettuce leaves
• egg roll wrappers
• salt and pepper to taste
• 1/2 cup water or shrimp stock

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Tips to Make Great Summer Barbecues on a Budget

(StatePoint) Il est temps pour l'après-midi de plein air amusantes passé avec la famille et les amis.

Si vous êtes à la recherche pour le plaisir frugal cet été, les experts de Dollar General offrent quelques conseils pour rassembler autour de la grille sur un budget:

•  Organisons:  Avec un peu de préparation, vous pouvez mieux profiter de votre soirée de divertissement et Évitez de faire fonctionner autour d'obtenir tout ensemble. Quelques jours avant votre événement, de déterminer quels articles vous avez déjà si vous ne achetez pas les doublons et de faire une liste de tâches de tout ce qui doit être fait avant votre partie. Vous pouvez trouver que vous pouvez accomplir certains éléments bien à l'avance de votre barbecue. De plus, la meilleure partie de se organiser, ce est qu'il ne vous coûte rien!

•  Utilisez charbon:  les barbecues au charbon sont moins chers, plus interactif et ont tendance à brûler plus chaud pour une belle gâchette, brun foncé qui fournit aussi vos aliments une saveur de fumée naturelle.

Utilisez le gril aussi des fruits de saveur et légumes comme les pêches et les patates douces. Vous pouvez supprimer la fosse à partir de pêches d'été frais et les faire griller pour un dessert savoureux et sains ou de ponte patates douces directement sur les charbons pour un grand plat rôti côté végétale. 

•  Décorer:  Utilisez une palette festive et saisonnière couleur pour donner votre parti un facteur de plaisir supplémentaire. Accent votre table en plein air avec une nappe colorée, petites lumières solaires qui peut durer tout l'été et les petits planteurs avec des fleurs et des herbes qui peuvent se développer durant toute la saison.

Aussi, pour trouver des gobelets jetables et abordables à motifs, assiettes, couverts et serviettes qui coordonnent avec vos tablescapes plein air et rendent le nettoyage plus facile.

Un détaillant discount comme Dollar General a une grande variété de charbon de bois, la nourriture et les condiments, ustensiles de barbecue, les offres de pelouse et de jardin, articles de fête en plus, avec de nombreux articles à prix moins de 1 $ pour aider à étirer votre dollar. De plus, le texte "DGGRILL" à 34898 pour recevoir un rabais de 5 $ spéciale toute pré-impôt de 25 $ en magasin Dollar General acheter cet été.

Pour plus de conseils ludiques et grillades en plein air, visiter Www.DollarGeneral.com . 

Barbecues d'été ne devrait pas coûter une fortune pour beaucoup de goût. En suivant quelques trucs simples, vous pouvez organiser une fête d'été avec parcimonie. 

*****

Pumpkin & parsnip cassoulet

Pumpkin & parsnip cassoulet

Pumpkin & parsnip cassoulet

Pumpkin & parsnip cassoulet

Method

1. Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden. Add pumpkin, parsnips and garlic and cook for a further 3 mins. Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning. Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid.
2. Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 mins. Uncover, stir well and cook for a further 40 mins. Serve with garlic bread and stir-fried cabbage.

Marshmallow Treats

Marshmallow treats can be quick snacks, desserts, or breakfast. They do not require baking and are therefore very easy to put together. You could probably make them with almost any kind of cereal; here are three options.

A Note About Pan Size: Most recipes for marshmallow treats use the standard size 9" x 13" casserole dish. I confess I do not own this kind of pan. Instead I used a glass dish that is about 6" x 10" for these recipes; you can use the more common 8" x 8" square dish instead.

Rice Crispy Treats With Raisins

• 1/2 cup raisins
• 3 1/2 cups Rice Krispies cereal
• 2/3 of a 10 oz. bag of marshmallows
• 2 tablespoons butter or margarine
• cooking spray

1. Grease the baking dish you will be using with cooking spray. Also spray the spatula you will be using.
2. Melt the butter or margarine in a pot over the stove. Add the marshmallows and stir until the marshmallows have melted. Turn the heat off. Add the cereal and raisins, and mix so that everything is evenly coated.
3. Pour the mixture into the greased dish. Press down with the spatula so that it spreads evenly. Let cool, then cut into bars or whatever shape you desire.

S'more Bars

• 1/2 cup chocolate chips
• 4 cups Golden Grahams cereal
• 2/3 of a 10 oz. bag of marshmallows
• 1/2 stick (4 tablespoons) of butter or margarine
• cooking spray

1. With cooking spray, grease the spatula and the pan you will be using.
2. Melt the butter or margarine in a pot over the stove. Add the marshmallows and heat until the marshmallows melt. Turn off the heat.
3. Put the Golden Grahams in a separate bowl. Add the melted marshmallow mixture and stir until evenly coated. Add the chocolate chips and mix to incorporate.
4. Pour it all into the greased pan. Use the spatula to spread it out evenly and press down. Let cool, then cut into bars.

Triple Chocolate Treats

• 1/2 cup plain M&M candies
• 3 1/2 cups Cocoa Krispies cereal
• one 8 oz. bag of chocolate marshmallows, like Kraft's Jet-Puffed Mallow Bites Chocolate Brownie Marshmallows
• 2 tablespoons butter or margarine
• cooking spray

1. Apply cooking spray to a spatula and a baking pan.
2. Melt the butter or margarine in a pot over the stove. Add the chocolate marshmallows and heat until melted. Turn off the heat.
3. Add the Cocoa Krispies and M&M candies, and stir until evenly coated.
4. Pour the mixture into the baking pan. Use the spatula to spread it out evenly and press down. Let cool, then cut into bars.

Check out my website at http://howtomakemacncheese.weebly.com.

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Are These Carbohydrates Sabotaging Your Weight Loss?

Tired of shrinking clothes?

Do you wake up tired?

According to the CDC, 69% of American adults over the age of 20 are overweight! It's not just your health that's affected by being overweight. Your quality of life suffers as well.

We have become a sedentary society with poor eating habits. Surprisingly, even active adults have difficulty losing weight.

Why is this the case?

Poor dietary habits or following incorrect dietary advice. In this quick fix society we chase the path of least resistance. This makes you particularly prone to fad diets or the latest weight loss "guru".

If you want lasting weight loss success, you need to ditch the low-calorie, low carbohydrate diets. These diets will produce some weight loss initially, but the weight loss will be short-lived as your body adapts to a lower caloric intake by lowering your resting metabolic rate. Now your body will burn fewer calories at rest and you have to spend more time working out or further lower your caloric intake to keep the weight off.

In today's article we are going to discuss the value of carbohydrates in your diet and what "quality" carbohydrates to include in your diet.

Let's start our discussion with what carbohydrates you should avoid so that you can maximize your weight loss.

Over processed, refined carbohydrates: These carbohydrates include:

• pastas
• bagels
• breads
• cereals
• rice
• sodas, juices, candies, etc.

We all know why we should avoid candy and sodas when trying to lose weight. The other carbohydrates listed here will sabotage your weight loss by causing big blood sugar swings and spiking your insulin, which in turn signals your body to store them as fat. In addition, eating these refined carbohydrates will actually cause you to want more of these bad carbohydrates and increase the overall amount of food that you eat.

Avoid most products listed as whole grain. Refined flour is the first ingredient listed in a lot of these whole grain products. This refined flour will still spike your blood sugar and create an insulin surge. A bodily reaction that is counter to weight loss.

What happens if you keep eating these processed carbohydrates?

A higher incidence of diabetes. Ask 25.8 million diabetic Americans about their diets and you can bet that their diets include a lot of processed carbohydrates.

If you are struggling to lose weight, despite spending hours and hours each week in the gym, then make these dietary changes to see lasting success.

1. Focus your carbohydrate intake on whole foods, especially vegetables. Combine this with a high protein diet (especially grass-fed meats and range free eggs and dairy), and watch the weight drop off.


2. What are bran and germ? These are the healthiest parts of a grain. If you are going to eat grains at all, then focus on only these two portions of grains as a part of your diet. However, the bulk of your carbohydrate intake should include whole vegetables, dark-skinned fruits and berries. Avoid the lure of fruit juices. They have had the valuable fiber removed as well as other beneficial nutrients.


3. Healthy fats are a great way to replace processed carbohydrates in your diet. These healthy fats include grass-fed meats and dairy, avocados, walnuts, cashews, brazil nuts and almond butter. Peanuts are actually the least nutritious nut, so eat these in moderation. These healthy fats and proteins will do a better job of satisfying your hunger while keeping blood sugar and insulin levels in check.

One of my favorite carbohydrate options are yams or sweet potatoes. They are amazingly high in fiber and antioxidants. Try a sweet potato with Kerry Gold organic butter and some cinnamon for a great option to a baked potato. Or make sweet potato chips, a great option for your kids.

Try eliminating, or at least limiting, your processed carbohydrate intake and watch how quickly that lean, healthy physique appears and your energy levels soar.

If you're interested in taking your fat-loss efforts to an entirely new level, go to the following site and get the details on 27 unique methods for boosting your metabolism and losing belly fat - KillerAbsSecrets.com.

Good luck with your weight loss and fitness goals!

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What Are A Few Good Choices For Healthy Dinners For Kids?

Getting kids to eat healthy can be a real challenge for parents. While kids prefer pizza and macaroni and cheese, parents are hoping their kids will eat grilled chicken with vegetables. If kids don't like something, they will just not eat.

Parents have the responsibility to get their kids to eat healthy, while also making sure their kids are getting enough to eat. While fast food may be easier, parents should be preparing healthy meals and finding things that their kids will like.

Healthy food allows kids to get the vitamins they need while preventing the chance of obesity. Here are a few ideas for healthy dinner options that your kids will love.

Mozzarella Chicken Sandwich

Kids love sandwiches and adults love easy they are to make. Instead of just making a grilled cheese sandwich, try a mozzarella chicken sandwich instead.

You'll need:

• 1 tsp olive oil
• 12 large basil leaves
• ¼ cup of sun-dried tomato pesto
• 1/8 tsp. of salt
• ¼ tsp. of pepper
• 2 tbsp of fat-free mayonnaise
• An 8 ounce loaf of ciabatta bread
• ¾ lb of boneless, skinless chicken breasts
• ¾ shredded part-skim mozzarella cheese
• ½ cup of sliced bottled roasted red bell peppers
• 1 large tomato that is thinly sliced

The sandwich is prepared with two plate of meat from chicken, two grain plate from the ciabatta and half of a dairy plate from cheese. Try serving the sandwich with orange wedges or baked chips.

German Skillet Dinner

Kids will love a German Skillet Dinner because it's so tasty. You'll need:

• Pepper
• Tomato sauce
• Ground meat
• 2/3 cup of uncooked rice
• Small tomatoes, plus liquid
• Onion
• Oregano Dash
• Small sauerkraut drained

Diner Meat Loaf "Muffins"

This is a kid's favorite because it's basically a meatball. Just mold the meat into a tiny muffin and your kids will love the look of it. You just finely chop onions and carrots into the meat that will increase fiber and antioxidants, and cook with lean ground beef. Just heat olive oil in a skillet and add the onion, carrot, dried oregano and minced garlic. Then add ½ cup of ketchup and bake.

Honey-Ginger Chicken Bites

Instead of fried chicken fingers, try honey-ginger chicken bites. Kids will love the sweet glaze flavor. They're also small which is nice for a bite-sized treat for the kids. The recipe requires:

• 2 tablespoons cider vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated orange rind
• 2/3 cup honey
• 2 tablespoons minced peeled fresh ginger
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons dark sesame oil
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 2 teaspoons sesame seeds toasted
• ¼ teaspoon black pepper
• 2 teaspoons water
• 2 teaspoons cornstarch
• 1 ¼ pounds skinless and boneless chicken thighs (about 16 thighs) that you'll cut into bite-sized pieces
• 4 garlic cloves minced
• Cooking spray

Combine the honey, lemon juice, ginger, cider vinegar, soy sauce, sesame oil, orange rind, garlic cloves and Worcestershire sauce into a bag. Add the chicken and shake it together before cooling in refrigerator for 2 hours.

Then, add salt and pepper to chicken and bake for 20 minutes. Strain marinade in a bowl through a sieve and discard the solids. Put that in a saucepan and bring it to a boil. Combine the water and cornstarch in a small bowl and add that to the pan. Add the glaze to the chicken and broil for 5 minutes. Finally, sprinkle sesame seeds on top.

Sliders with Shallot-Dijon Relish

If your kids love burgers, you have to try this sliders recipe. You'll just combine a ½ teaspoon of salt, 1 pound of ground sirloin and ¼ teaspoon of ground black pepper. Then, divide this into ¼ inch thick pattys and coat both sides with cooking spray.

Grill each side for 3 minutes. Then, combine 3 tablespoons of finely chopped shallots with 1 tablespoon of Worcestershire sauce, 1 tablespoon of Dijon mustard and 2 teaspoons of softened butter. Spread this over 8, 1-ounce Parker House rolls cut in half. Put the patty on that, 2 pickle chips and add the top half of the roll.

While kids may not like to eat healthy dinners, you can make some of their favorite meals with healthy ingredients. Try these recipes and your kids won't realize how healthy dinner was tonight.

Click Here Now to find out more about Healthy Recipes for Kids. Classic Foods Online is your one-stop site for everything you need to know about food.

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Grandma Rachel and Her Soups

I never knew any of my grandparents but my mother always told me I was like her mother, my Grandma Rachel. I didn't get the red hair, but I did get her name and her soups. Ah, those soups. Today, I will share some soup insights.

First, get yourself some dried legumes-these are the dried peas, beans, and lentils you find in the market and wonder how to cook. Here's how and almost any of the legumes will work well with this treatment.

I like yellow split pea soup for holidays as I think it is a bit lighter than the green and adds a nice color to the meal. But you can use green. Plus, consider Grandma's legendary barley and bean soup, made with pearl barley and the large limas, also dried.

In honor of our many vegetarian friends and family (I have a leaning that way myself), I have worked on a good vegetarian version of this soup, although Grandma and Mom made it with chicken. Soak a whole package of peas overnight and then wash them.

And now, a pause for my three infallible rules for success in life.

1. Always make a copy before you send something out.

2. Always get a receipt in writing

3. Always fry an onion before you cook.

We will deal with Rule #3 in this post. Before you prepare any of these soups, fry several onions in whatever fat you prefer-I like either butter or margarine-until they are light brown. ADDING RAW ONIONS IS NOT THE SAME. (My father always said he hated onions but we all knew that he loved the fried ones when Mom cooked with them-although I'm not sure to this day that he knew it.)Then add 10-12 cups of water (depending on how thick you like your soup) and bring to a boil. Add the peas, turn down the flame, cover and cook until they burst out of their shells and make a nice thickish liquid. I like mine a little thinner for a first course. You could also add one cut-up chicken if you like and cook in the soup for an hour. For the chicken version, add two cups of cut up carrots, one cup of cut up celery, cover and simmer.

For the vegetarian version, I add a pound-yes you heard me-of peeled, cut up carrots to bring sweetness to the soup and two cups of cut up celery. Salt and pepper to taste. I have also sometimes added some crushed garlic to the soup, but for a first course, I like it a little simpler to prepare the palate for the goodies to follow.

I feel it incumbent upon me to discuss the barley and bean soup just in case you want to go for it and this would not be a bad thing. Follow the directions above but do NOT use all the barley in the package-only half-and use the very large limas; cook until the beans split. As before, add carrots and celery in amounts listed above. This soup defines hearty and it is Grandma's signature soup. It is hard to serve it before dinner and still eat the main course so make it for dinner instead, especially with chicken.

A word about chicken soup. Many of the steps are the same. Fry several onions, add 10 cups water, boil, then add one cut up chicken (no peas or beans this time), two cups of carrots and two of celery. Cook for at least an hour covered on simmer and here's the secret to that famous taste. Add an entire bunch of parsley and one of dill; remove most of it before serving. Of course, it cannot be denied that noodles and/or matzo balls go well in this soup. N.B. Do NOT take the fat off the chicken first; this would be a Mistake. The fat helps to give the soup its inimitable flavor. If you don't want chicken fat, you shouldn't be eating chicken soup. I am convinced it is the fat that heals you. Any of these soups is just right for cold weather and although I grew up in warm Los Angeles, they were good there too.

Mom prepared these over the decades and forged one of the few links I have with Grandma Rachel. I watched her make them and when I cook these soups, I think of them both. Thanks Mom. And Grandma.

You can read more of my writing complete with my photographs at http://www.shellysretirementadventure.com and can catch me at Facebook, Google+ and LinkedIn

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All About Chinese Food: Understanding the Culture

Chinese people consider their cooking as an art instead of a craft like most people. They believe that their food symbolizes a sense of social interactions. The normal tradition of cooking Chinese food is made with lots of grains, vegetables, meats and other starches. The Chinese people feel that eating Chinese food means that the stomach must be content in order for everything else to be content

In a Chinese home knowing your table manners is a must. These manners show respect for the elderly and more for wiser adults. It is a part of their culture and beliefs. Another part of their culture is to prepare the food and present it in an artful way. They not only enjoy their cooking for others, but they have fun doing so. The Chinese are very friendly when it comes to meeting and greeting people. They love to make others feel at home and a part of their family as well. Chinese food has become one of many famous cultural foods that everyone loves and enjoys around the world. It shows that the Chinese people have an appreciation for their food and are grateful to have guests who enjoy their cooking.

Chinese culture has always been taught to hunt and fish for their own foods, grow their own crops, and cook for centuries. It was later that they made Chinese cooking an art. Unlike most cultural dishes, Chinese food is very low in calories and fat. Many people are inspired to cooking Chinese foods because of this as they make it their business to add these special dishes to their home meals.

People love Chinese cuisine because of the taste and the way Chinese people use lots of vegetables and natural spices to cook a variety of different dishes. Cooking Chinese foods are not at all that difficult. All you need is some of the natural spices, noodles and or rice, and the proper utensils or cookware. The best cookware to use for cooking Chinese foods is called the Wok. The wok is very easy to use, but very difficult to maintain if you do not know how to care for it properly.

Chinese people have taken it upon themselves to treat food with respect. Many people who experience Chinese cuisine, can understand the Chinese culture and their love for life based on the way they cook. They always say that you can understand and learn from another culture and their ways of life through their cooking. Like many cultures, the Chinese express their love for life and spiritual being through their different foods and respectable hospitality. The Chinese always make others feel like they are at home through their greetings,cooking and contagious warm welcomes. It is a pleasure to know that Chinese people express lots of love through their cooking and culture.

Author Bio

Carol Torres is a Chinese food enthusiast.

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Tuna Noodle Casserole

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.

Ingredients

2 cans tuna

1 package egg noodles

1 cup miracle whip

½ cup sour cream

2 to 3 stalks celery

1 small onion

2 tbsp thyme

1 package shredded mozzarella

Salt and pepper to taste

Cook the egg noodles according to package directions. Turn your oven on so it is hot when it's time to put in casserole. Drain the noodles. Chop up the onion and celery. In a skillet use about 2 tbsp olive oil and sauté the onion and celery until tender. Grab a 2 quart casserole dish and put noodles in and add the cooked vegetables. Open the cans of tuna and drain out the liquid. I use tuna in water. Add the tuna to the casserole mixture. Add in the cup of miracle whip and ½ cup sour cream. Add the 2 tbsp thyme and add the salt and pepper to taste. Stir the mixture around making sure everything is together well. Add the package of mozzarella cheese mixing it in with a spoon. Put casserole into hot 350 degree oven and bake until bubbly about 30-40 minutes. Take out of oven. I like to serve this dish with warm buttered rolls and a green vegetable like peas, green beans, or steamed asparagus. I like hot tuna casseroles but some people don't. I have eaten this same recipe the following day cold and it's just as good. I suggest trying it both ways. Enjoy!

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The Perfect Fall Dinner: Creamy Rigatoni Florentine With Sauteed Mushrooms and Toasted Walnuts

Creamy Rigatoni Florentine with Sautéed Mushrooms and Toasted Walnuts is a rich and satisfying pasta dish that incorporates the warm, earthy flavors of fall. Served as a vegetarian meal, or as a side dish, this recipe is savory, healthy and delicious. The recipe calls for button mushrooms - easily available in most grocery stores - and mascarpone cheese - an Italian cream cheese available in the dairy section - but you can also use wild mushrooms and regular cream cheese.

Ingredients

· 1 pound of rigatoni or similar pasta

· 1 large package (12 oz.) of fresh mushrooms, cleaned and sliced

· 1 large bag (10-12 oz.) of fresh baby spinach, washed well and stems removed

· 1 cup walnut pieces

· 3 tablespoons butter

· 1 small container (8 oz.) mascarpone cheese

· 1/2 cup freshly grated Parmesan cheese

· salt and fresh ground black pepper

· 1/4 teaspoon freshly ground nutmeg or 1/2 teaspoon dried nutmeg.

Instructions

1. Put a large pot of water on to boil. (4 quarts or liters for a pound of pasta)

2. While the water is heating, carefully clean the mushrooms with a brush or damp towel, cut off the tough end of the stems and slice them. Avoid running the mushrooms under water as this makes them tough and chewy. Look for fresh, pre-sliced mushrooms to save time. Melt the butter in a large saucepan and sauté the mushrooms on medium low. Once they start to exude moisture, season lightly with salt and pepper. Continue cooking until the mushrooms are a rich golden brown and some of the liquid has been cooked down.

3. Add the spinach and stir together until the spinach is just wilted.

4. Add the mascarpone cheese and 1/2 of the Parmesan cheese and blend well. Heat through. The mascarpone cheese will start to melt and thin out a bit as it warms up. Season with fresh nutmeg, salt and fresh-ground black pepper and turn the heat to low to keep warm.

5. When the water is at a rolling boil, add 1 heaping tablespoon of salt and drop in the pasta. Stir gently to keep the pasta from sticking. Cook according to the package directions until al dente (firm to the bite).

6. While the pasta is cooking, gently toast the walnuts in a small, dry saucepan on medium low heat. Set aside.

7. When the pasta is done, carefully reserve a 1/2 cup of the starchy pasta water and set aside. Drain the pasta and add it back into the hot pot, off the heat.

8. Add the mushroom and spinach sauce and toss everything together to combine. Add a splash of the reserved pasta water to smooth out the sauce to a silky consistency.

9. Plate the pasta and garnish with the toasted walnuts and the remainder of the Parmesan cheese. Serve immediately.

For more delicious pasta recipes and gorgeous photos, visit us online.

Christine Coughlan is the author, designer and publisher of http://www.MyFavoritePastaRecipes.com, your one-stop resource for pasta recipes, ideas, how-to and more! You'll find simple step-by-step recipes with beautiful images, helpful how-to videos, drool-worthy culinary tours, timely seasonal inspiration and much more. Quick and easy one-dish dinner ideas, classic pasta and sauce combinations, rich and satisfying lasagnas, even an in depth video series on how to make fresh pasta by hand that will keep you coming back for more. To keep things flowing smoothly in your kitchen, look for her handy tips and timing techniques. From gathering your ingredients to garnishing your plate, you'll look like a seasoned pro. To check out more great pasta recipes, visit today!

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The Secret to a Perfect Pasta Recipe

A Guide to Matching Up Different Pastas and Sauces

"The principles that bring pasta and sauce together cannot be ignored by anyone who wants to achieve the full and harmonious expression of flavor of which Italian cooking is capable." The key to matching shape to sauce is in the shape itself. Here is a list of several popular pasta shapes and the combination of sauces they are best suited to.

• Spaghetti
Spaghetti is one of the most favorite pastas among all. It is long, thin and cylindrical pasta of Italian origin which goes perfect with tomato-based marinara and bolognese sauces. It also works best with light to medium density sauces like sauce made from egg, prosciutto and cream. To make your spaghetti pasta recipe more luscious, coat the pasta with your favorite tomato sauce and keep it aside for some time before serving.

• Penne and Ziti
Medium length tubes with ridges, cut diagonally at both ends are known as Penne pasta. The ridges on these shapes provide great hold on sauces. And therefore, Penne pastas are served with medium to heavy sauces and sliced veggies. It also tastes best when served with Arrabiata sauce and beef ragu.

• Pappardelle
Pappardelle which is pronounced as papa-dell-lay is egg-based pasta which is thick flat ribbon in shape. To make this pasta recipe more delicious, serve it with a range of sauces. In winter you can cook it with a lamb or sausage ragu. In spring it will taste amazing when served with a seafood sauce.

• Conchiglie
Pronounced as con-keel-yay, it resembles a seashell shape. They can be served with meat or tomato sauces, or can be used in salads. Smaller shells are great in soups and the very large shells can be stuffed and baked in a tomato, or creamy, sauce.

• Farfalle
These fanciful bow-ties or butterflies shaped pasta are excellent in light to medium sauces or salads.To add a juicy flavor to the pasta recipe, mix farfalle pasta with vegetables, soups and crushed cheese.

• Fettucine
A longer and thicker spaghetti-like noodle is best suited with thick cream based sauces.

• Vermicelli
Vermicelli is angel hair shaped pasta. If you love to enjoy making this dish, then pair it with tomato or olive oil based sauce to make the best pasta recipe.

• Gnocchi
Gnocchi are minute dumplings which are usually made of potato. It tastes perfect when combined with rich, creamy sauces such as pesto genovese as well as with lighter sauces such as tomato and chunky sauces made from small peas and beans.

• Fusilli
Foo-zee-lee is corkscrew-shaped pasta which comes in various sizes and with different names. The twists and curls of this particular pasta shape hold the sauce and hence they are paired with thick creamy sauces such as Alfredo or meat sauces.

• Ravioli and Tortellini
Both of these pastas look like little pillows when stuffed with broth, cheese, meat or cream sauce.
The way these pasta shapes interact with sauces can really make a big difference to finish a perfect dish of succulent pasta. Hence, keep in mind the above guidelines from our expert which will help you to cook the best pasta recipe like an Italian. Enjoy a feast of perfect pasta with family and friends at any point of time!

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