All-time beloved primary Hispanic Recipes

Hispanic food covers the culinary traditions of Puerto Rico, Mexico, Cuba, South and Central America. These countries have Spanish cultures and origins. Hispanic food varies from each town, family and region.

Hispanic groups ordinarily like to eat their food with rice. Other Hispanics like to mix their meals with beans, potatoes, quinoa and wheat or cassava. These foods are not similar to your basic nachos, tacos, tamales and enchiladas. They have their personel mainstreams of menu items, from the main dishes, desserts and appetizers up to the beverages.

Traditional Food

Listed below are separate types of traditional Hispanic Recipes:
1. Picadillo Tacos
Ingredients:
o 1 large chopped onion
o 1 teaspoon vegetable oil
o 2 cloves garlic minced
o 2 pounds lean ground pork
o ¾ cup Sun-Maid Natural Raisins
o 1 can or 15 ounce tomato sauce
o ½ cup pimento-stuffed green olives sliced
o Salt and pepper
o 1 teaspoon ground cinnamon
o 12 purchased taco or tostada shells
o 3 cups shredded lettuce
o 1 ½ cups shredded Monterey Jack cheese
o 1 ½ cups coarsely grated radish
o Lime wedges

Directions:

Heat oil in a large skillet over medium heat.

Add garlic and onion, cook for about 3 minutes.

Cook until it becomes soft.

Add some pork.

Increase the heat and stir, breaking up the large pieces (cook until the pork is no longer pinkish in color).

Add tomato sauce, raisins, cinnamon, olives, pepper and salt to taste.

Simmer, stirring occasionally for about 10 minutes or until the sauce has thickened.

Divide warm picadillos between its shells.

Serve this topped with radish, cheese, lettuce and a squeeze of lime.

2. Sweet Raisin Tamales
Ingredients:
o 35 pcs cork husks
o 1 ½ c butter
o 3 pounds corn masa (prepared, for tamales)
o 1 cup granulated sugar
o 2 teaspoons of baking powder
o 1 ½ cup of Sun-Maid Natural Raisins

Directions:

Soak the corn husks in hot water for about 30 minutes or until the corn husks are soft.

Combine the prepared masa with baking powder, sugar and butter using a large deep bowl.

Mix until it becomes smooth, using a heavy spoon or electric mixer.

Spoon about two teaspoons of raisin-masa combination in a mound of about 1 x 3 inches, particularly on the length and center of corn husks.

Roll the long side of husks over some filling.

Fold the narrow the end of the husks up and tie it with a strip of corn husk, leaving the top end open or twisting both ends and tying it.

Steam the tamales for about 45 minutes.

The corn husks should pull away from the masa when it's done.

Serve warm.

3. Raisin Salsa
Ingredients:
o 1 medium tomato
o 1 medium red onion
o ½ bunch of cilantro
o 1/3 cup sweet pickle relish
o 1/3 cup ketchup
o 2 cloves garlic
o 2 jalapeno peppers stem and seeds removed
o Juice of 1 lime
o ¾ cup of Sun-Maid Natural Raisins
o Salt

Directions:

Beat all the ingredients, except for the raisins, inside the food processor for about 10 minutes or until it becomes coarsely chopped.

Transfer the combination onto a large bowl.

Stir in the raisins.

Salt to taste.

Let this stand for about 15 minutes so that the flavor blends.

All-time beloved primary Hispanic Recipes

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Spanish Christmas Recipes - Starter And sweetmeat

Two customary Spanish Christmas recipes:

Starter

Traditional Food

Almond Soup

Normally served as a dessert in Castille all straight through the year. At Christmas, however, it is served as a first procedure for Christmas dinner with saffron. This spice has found it's excellent growing conditions in Spain, especially in La Mancha, where each autumn the saffron flowers are picked and in a traditional, process fully carried out by hand, the stigmas are toasted to furnish the finest saffron in the world, known as Calidad Mancha.

1.25 litres (2 1/4pt) milk

75 g (3 oz) sugar

150 g (6 oz) powdered almonds or almond paste

2 tbsp fine fresh bread crumbs

2 cloves of garlic

Coarse salt

A few threads of saffron

A few sprigs of parsley

White peppercorns

200 ml (7 floz) olive oil

Garnish

12 small, very thin slices of bread, fried in olive oil

50 g (2 oz) toasted chopped almonds

Bring the milk to a boil.

In a mortar, mix together the base salt, saffron, pepper, garlic and parsley.

Mix the powdered almonds, sugar and the composition from the mortar into the boiling milk.

Lower the heat and let cook gently for 8 to 10 minutes. Serve garnished with the slices of fried bread and the toasted chopped almonds.

Dessert

Touron Ice Cream

(ice cream made with two nougats) with chocolate sauce

Touron is a nougat of Arabic origin made with almonds and honey or sugar, without which it would just not be Christmas in Spain. There are innumerable variations - chocolate, coconut, praline, etc. - but the oldest and most authentic recipes are those for soft (Jijona) touron, made with ground almonds, or hard (Alicante) touron, made with whole almonds, or served as an ice cream, accompanied by chocolate sauce. The sauce is made not with butter but with olive oil, as it used to be made when cocoa was first brought to Spain from the Americas.

150 g (6 oz sugar)

4 tbsp water

6 egg yolks

150 g (6 oz) soft Jijona nougat

2 tbsp Malaga wine

200 ml (7 floz) liquid crème fraîche

3 egg whites

75 g (3 oz) hard Alicante nougat

Sauce

200 g (7 oz) dark chocolate

2 tbsp extra-virgin olive oil

1/2 tbsp water

Roughly break up the Alicante nougat.

Butter a 500 ml (1 pt) soufflé dish.

Place a paper collar nearby the edge of the soufflé dish, letting it increase 5 cm (2") above the rim. Place in the freezer.

Prepare a light syrup with the water and sugar.

Beat the egg yolks and the warm syrup together in a blender.

Break up the Jijona nougat into the two tablespoons of wine. Beat the crème fraîche. Beat the egg whites to stiff peaks.

Carefully fold together, in the same order, all of the mixtures.

Sprinkle the soufflé mould with some of the Alicante nougat.

Pour in the ready cream mixture.

Leave in the freezer for several hours, or overnight for best results.

After removing the composition from the freezer, remove the paper, sprinkle with the remaining Alicante nougat and serve with the warm chocolate sauce.

To make the warm chocolate sauce

Place the chocolate and water in a bowl or duplicate boiler and melt over a pan of simmering water.

Gradually mix in the oil, whisking constantly.

Enjoy!

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Spanish Christmas Recipes - Starter And sweetmeat

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The Recipes of Wales modern and former Foods

When citizen think of Wales the food is not what they immediately think of. Indeed, much of the original cookery of Wales is what might be called 'peasant food'. This is hardly surprising given Wales' history. After all the country has been rich in resources but poor in revenue for many centuries.

Industry dominated the country, either predominantly agriculture in the North and heavy manufactures in the South. But everyone was working for someone else rather than themselves. The pennies had to be eked out and salaries were supplemented with small holdings that grew vegetables, pigs and chickens.

Traditional Food

Each and every last drop of use was drawn from the food an frugality was the watchword. Thus the original food tends to be plain, simple and hearty. In many households this is what the staple fare is like, even today.

But as the country grew more affluent and developed a middle class some original recipes became entrenched but, in general, there was a move away from the original fare to something more exotic. Influences were brought home from across the globe and there was a tendency, even at home, to mix and match.

So that original ingredients were combined with exotic spices and ingredients to produce something new. A new Welsh cuisine that few citizen ever get to see.

Here I bring you a original Welsh dish followed by an example of modern Welsh Fusion cooking.

Pastai Oen Cymreig (Welsh Lamb Pie)

Ingredients:

675g neck of lamb

4 carrots, sliced

1 onion, chopped

2 tbsp parsley, finely chopped

2 sprigs of parsley

250g prepared shortcrust pastry

salt and black pepper

beaten egg to glaze

Method:

Remove the meat from the lamb neck and chop the meat into small cubes. Add the bones to a pan along with the onion and whole parsley sprigs. Cover with water, season and boil for 90 minutes before straining the mixture and retaining the liquid

Tip the pastry onto a floured outside and roll out. Use half to cover the base of a 1l pie dish. Add the carrots to the base and cover with the meat before adding the chopped parsley and seasonings. Wet the edge of the pastry with water, use the remaining pastry to cover and crimp the edges with a fork. Trim the excess then cut a steam hole in the centre of the pie (this should be large adequate for you to insert a small funnel later). Place the pie in an oven pre-heated to 170°C and bake for about 100 minutes, or until the pie is cooked straight through and golden.

When the pie is ready re-heat the stock and use a funnel to pour about 60ml of this into the pie. Serve immediately.

Cig Oen â Saws Llus (Lamb with Bilberry Sauce)

Ingredients:

4 x 150g lamb leg steaks

1 tbsp olive oil

125g finely-chopped onions

2 cloves finely-chopped garlic

50ml raspberry vinegar

1 tsp cracked black peppercorns

120ml fresh orange juice

120ml dry white wine

1 tbsp tomato purée

150ml water

125g fresh bilberries (or the same weight of blueberries plus 1 tbsp red wine vinegar)

1 tbsp honey

3 strips of orange peel

salt and black pepper to taste

Method:

Add the olive oil to a hot pan, season the lamb leg steaks then and fry until browned on both side then set aside. Add the onion and garlic to the pan then fry until soft. At this stage add the raspberry vinegar and black pepper to the pan and boil until the vinegar has approximately completely vanished. Now add half the bilberries, the honey, the white wine and the orange juice and the orange peel. Bring to the boil, turn down the heat and simmer for five minutes. Now add the water and bring back to the boil.

Transfer the sauce to a lidded oven-proof dish and add the lamb steaks to this. Place in a moderate oven and cook for forty minutes. Set the meat aside in a warm place, tip the sauce back into the original pan and bring to the boil. Cut to thicken then add the remaining bilberries and continue cooking until the skins are just about to split. Spoon the sauce over the lamb steaks and serve immediately.

The Recipes of Wales modern and former Foods

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primary Cajun Food

Cajun cuisine is a heritage of the French Acadians. Originally residents of Nova Scotia, they placed in Louisiana after many were ejected from their homeland by the British. The now world predominant Cajun style of cooking industrialized after the Acadians placed in the swampy Louisiana territory. The French Acadians were farmers with large families of up to eight persons each. In order to feed such a large family, they had to learn how to adapt their French cuisine to incorporate local bayou ingredients such as crawfish, rice and sugar cane, to supplement a low cost protein rich meal.

Cajun cuisine is sometimes also referred to as 'rustic cuisine' since it only used what was plentiful or readily available at any given time. Preparation of former Cajun food is very simple. It is effectively a 'three pot affair' where each pot is dedicated to a single dish. Often, one pot would be for the main meal which was for the most part a protein rich one, the next pot would be used to put in order a grain dish and the last to make anything vegetable is readily available.

Traditional Food

Cajun recipes were passed down from one generation to the next solely by word of mouth. As often happens with oral traditions, the recipes evolved over the ages as each generation added an extra ingredient or changed the cooking methods employed for inevitable dishes. As a result, it is normally hard to come across a single formula that can be deemed The former Cajun food recipe. This is not necessarily a bad thing as it gives each Cajun chef the flexibility to add something extra and tweak the menu a wee to obtain their own unique recipe.

Despite this constant formula evolution, there are some elements of Cajun recipes that have remained constant through the years. The 'trinity' mixture of onions, celery and bell peppers is one of the elements that most chefs of former Cajun food would swear by. an additional one long held tradition is the use of Cayenne pepper as a spice. But in spite of favorite trust that Cayenne is the spice that gives most Cajun recipes their taste, the correct position is that the basal flavor of most Cajun food is derived from the cooking formula which often includes a simmering phase.

Among the more favorite former Cajun meals contain gumbo, boudin and jambalaya. Gumbos are Cajun stews that have okra as the base ingredient - the vegetable lends a unique taste to the stew and doubles up as a thickening agent. Boudin is a sausage shaped delicacy that is stuffed with rice, pork, garlic, green onions and a collection of other spices. Gumbo and boudin will normally be served with bread, rice dressing or maque choux. A jambalaya dish includes rice and anything else the chef wants to include. normally the 'trinity' ingredients will be included in a gumbo, boudin and jambalaya.

When it comes to the protein part of Cajun cuisine, seafood is a common ingredient as is game meat. For former Cajun food, the seafood will contain crawfish, oysters, red fish shrimp or crabs. Game meat could vary from wild turkey to frog, turtles or gator meat. The constant in all Cajun recipes however is rice which is included in large quantities in every meal. Some other ingredients that go into Preparation former Cajun food contain yams, tomatoes, oranges, okra, beans, homemade sausages, figs, pecan, pork and black eyed peas.

primary Cajun Food

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Some Tools You Need To Make customary Mexican Foods

Traditional Mexican foods are typically prepared by those who have a well stocked kitchen including all of the best tools needed to make the tasty meals the country is so well known for. In addition, although some of these tools are no longer commonly found in kitchens having been supplanted by the more modern conveniences of today, they are still used by the many who want to lend an air of authenticity to the cooking process.

Traditionally, comals, or flat skillets, were made from clay but as modern stoves grew hotter, the clay became impractical. The comals of today are made of cast iron or steel and should be seasoned before using by baking in the oven after coating with bacon grease or lard. Some brands come already seasoned for the cook's convenience.

Traditional Food

Do not wash your comal with soap and water after using it to cook tortillas or toast peppers but instead, wipe with a clean cloth and considered dry over a low flame.

The often used Mexican chocolate tool somewhat resembles a baby's rattle and this wooden tool with its long deal with is used like a whisk for whipping chocolates. A Tortilla press is someone else must have tool for Mexican cooking and it is used to press down or flatten balls of dough for development none other than corn or flour tortillas.

Tortilla presses are commonly made of metal and can be found in dissimilar sizes.

Now that you have an idea as to some of the tools, you can use to make traditional Mexican foods why not try your hand at development a spicy, smoky beef stew from the Michoacan region of Mexico?

Smoky Michoacan Beef Stew Recipe

What You Need

3 tablespoons all purpose flour 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon red chili powder 1/2 teaspoon oregano 2 to 3 pounds beef stew meat, cubed 3 tablespoons olive oil 4 cloves garlic, minced 2 large white or yellow onions, chopped 4 large tomatoes (about 1 pound), diced 2 small to medium chipotle chilies, seeded and chopped 6 cups beef stock 1 can green beans

How to Make It

In a large mixing bowl, join the flour and seasonings and blend well. Add the cubes of stewing meat to the flour, toss, and coat well. Set the pieces of coated beef aside on a plate.

Heat the olive oil in a large pot over medium high heat and add the coated pieces of beef. Brown each piece completely and set aside.

Reduce the heat to medium low and add the minced garlic and chopped onions. Cook until the garlic is soft and the onions have turned translucent in color.

Add the diced tomatoes, the chopped chilies, and the beef stock then cover and simmer over low heat for 1 to 1/2 hours or until the beef is cooked straight through and tender.

Add the green beans to the pot and cook for someone else 15 minutes.

Serve your hot Michoacan beef stew along with bowls of beans or rice.

Serves 4 to 6.

Some Tools You Need To Make customary Mexican Foods

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primary Asian Wedding Food

Attending an Asian wedding is normally a longish affair nowadays. Especially, for affluent families and couples, this can be spread over any weeks. There are those song and dance sessions before the actual wedding ceremony. The more customary ceremonies like Tilak and Henna and eventually the wedding and the post wedding reception in all their splendour do bring forth a celebration of colour, and they are normally related with a lot of customary foods.

Food and all things in Asia go hand in hand. Either it is a birth or death, a wedding or birthday, the food served to the guests must be grand in both taste and variety, whereas in the west, weddings are related with wine and dance and a few food dishes that are normally not that elaborately prepared. Importance is normally given to the wedding cake.

Traditional Food

Asian foods, particularly while the wedding scene, are a sight to behold. They are prepared with the most painstaking exertion and are looked transmit to by all participants. They are normally very rich in fat and extremely high in cholesterol. The sweets are very rich in oil and sugar.

Let us look at some of the more customary wedding dishes that are normally offered at most venues. There will always be two things present amongst the menu of the Asian wedding; rice and a rather rich meat based curry. These are considered the staple offerings of a wedding. It would just not be a wedding without these two items.

The rice is normally prepared in a meat-based sauce itself and is accompanied by any yogurt based salads. If rice is not present in the main course, you can bet that it will be present in the sweets, normally served after the main course, in the form of sweet rice. A dish called "Biryani" is made with a meat base, which sometimes has various colours of layered rice.

The main policy normally has any main dishes, with one or two meat-based dishes like "Qorma", a very customary meat dish, laced with a lot of oil. This dish has roots in the Mughal era of India and is considered a very formal offering. There is also someone else sublime meat-based dish called "Karahi Gosht". This is essentially meat, cooked in a large vat with lots of oil and spices.

Barbeque items are also a very widely practiced tradition in Asian weddings. These normally range from roasted lamb legs, chicken wings to entire barbecued chicken. Spicy Indian pickles are in accompaniment to these items, although ketchup has supplanted these in modern times.

One must always remember the sweet policy of the customary Asian wedding menus. These are equally explicate and are somewhat unique to the region. There is the customary rice pudding called, "Kheer" or a finer grained version of the rice pudding called "Firni". Very sweetly prepared bread slices, called shahi tukra, are also a Mughal based Asian sweet, served at special occasions.

primary Asian Wedding Food

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Mexican Soup - former Menudo formula

Menudo is one of many customary Mexican foods and this soup contains calves' feet or pigs' feet, tripe, chilies and more. The word "menudo" refers to both the stomach meat used to make it and the soup itself. This soup is very favorite in Mexico and you can see big menudo meat blocks in meat markets all over the country.

It is reputed to help with hangovers and have medicinal properties because of the way it induces sweating, manufacture it favorite on New Year's morning. Other favorite ingredients in menudo include crushed red chilies, oregano, onions and cilantro, although there are varied recipes for menudo and each is slightly different. Hominy is added to this soup in northern Mexico but not in some other areas.

Traditional Food

For such a favorite soup, both in Mexico and the southwest of the United States, it might sound surprising that it has not found its way on to many Mexican or Tex Mex bistro menus. This is perhaps because of the unusual ingredients in the soup and the fact that it takes so long to make.

Tips for Tasty Menudo

Menudo is made with tripe. Select honeycomb tripe because it is not as tough as other kinds. To enhance the flavor of the soup, skim the fat off the top several times an hour while it cooks. A lot of fat comes out of the meat. Menudo takes a long time to make so you need to plan it the day before manufacture it. It is said to taste great after being reheated, since the flavors become stronger. Menudo keeps for a merge of days in the refrigerator so you could try this.

Recipe for Mexican Menudo

This is a very easy dish to make and you can serve it with chopped cilantro and onion, as well as tortillas. If you like, you can take out the pigs' feet at the end, take the meat off them, and then return the meat to the pot, discarding the rest.

What you will need:

2 cups dried hominy 2 lbs pigs' feet 3 lbs chopped honeycomb tripe Water, as needed 1 tablespoon dried oregano 5 black peppercorns 5 chopped cloves garlic 2 roasted poblano chilies, seeded, peeled and chopped 1 roasted ancho chili, seeded, peeled and chopped 1 chopped onion

How to make it:

Cover the hominy with water. Leave it to soak for at least eight hours or overnight. Replacement it to a saucepan and cover it with a few inches of water. Bring it to a boil, and then simmer it for two hours. Add more water if you need to, to keep the hominy covered.

Drain off the water, and then add the tripe, onion, oregano, pigs' feet, peppercorns and garlic. Add water to cover all things and bring the blend to a boil. Simmer for two hours, then add the chilies and simmer for one more hour.

Mexican Soup - former Menudo formula

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Vietnamese Food - The Play of Spices

Vietnamese food is illustrious all around the world for its diversity in tastes and the flexibility in the way of cooking it. It doesn't make habitancy bored and because of the low fat in the ingredients, you cannot admittedly gain extra weight.

Owning to the geographic stretch from the north to the south of Vietnam, the climate changes a great deal from tip to toe of the country, therefore, each region has its own special eating and drinking culture. Traveling from the north to the south to taste the food in every region is a special type of tourism in Vietnam and attracts millions of visitors each year. everybody advent back from this type of eating-and-drinking trip claims that it is one of the best experiences in their lives and they look transmit to visiting Vietnam again.

Traditional Food

The featured characteristic of Vietnamese food is the use of spices. By mixing many kinds of spices, Vietnamese food is tasty, unique and irreplaceable. Beside the use of some base spices like salt, pepper, sugar, vinegar, chilli, lemon, onion, etc, Vietnam also has its unique spices. They are a choice of sauces, which vary from region to region and are made from many kinds of fish, shrimps, squid, etc. In addition, hundreds of vegetables, nuts and bulbs are also used as spices for kinds of original food, which creates a typical and unique taste and smell.

Vietnamese food often requires much time and attempt in preparation. A good Vietnamese cook has to have a good memory as well because every dish requires distinct types of sauces and spices. Ingredients for each dish are often involved and it's hard to remember all of them, especially for original dishes. Every dish has its own complementary sauce and a Vietnamese cook has to remember all of those, which is sometimes not an easy task.

Nowadays, Vietnamese habitancy have busier and busier lives so they simplify the process of cooking to save time and effort. Ingredients for Vietnamese food are now simpler and easier to find. However, there's always something unique and typical in every Vietnamese dish, which remains in your memory for a long time and reminds you to come back to Vietnam.

Vietnamese Food - The Play of Spices

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The Chinese Cooking Wok - The traditional Way To prepare Authentic Chinese Food!

Since ancient times, the Chinese have been known to be hung up on tradition, especially where cooking methods are concerned. They are equally concerned about nourishing food cooked in permissible clean conditions. It is with this view in mind that the Chinese cooking wok has found its own niche in every Chinese kitchen colse to the world. In addition, the Chinese realized that cooking in utensils handed down from ancient times have helped their dishes to reserve their exact, customary flavors.

With Chinese food being so popular, it is no wonder then that the Chinese cooking wok is production its way into American households and other parts of the world. Many international market today stock this main Chinese utensil along with others.

Traditional Food

Why is the Chinese cooking wok so unique? To get an answer to this question, we will have to delve into its design.

The wok is basically ready from carbon steel or iron. The round-bottomed utensil is hammered into shape by hand. The wok therefore becomes delicately flared at the edges, enabling food to be thrust inside with ease. When the excellent shape is attained, the wok is flipped from face or inside. The rounded bottom of the wok helps it fit over the stove perfectly. Bare metal handles are more generally used for the Chinese cooking wok. Such handles are known as loop handles. someone else type of cope is the stick cope which is formed from carbon steel and resembles Teflon. Thus, the vessel is now ready for anything such as stewing, braising, steaming, deep frying, or making ready soups.

In an attempt to copy the Chinese cooking wok, yet make it more convenient for Western styles of cooking, Westerners have advanced woks finding like flat-bottomed frying pans. For more compatibility, woks with duplicate handles are more favorite than those with singular handles. The bottom of the wok is fitted with an adapter ring. This helps to reserve the wok's grip over the top of the stove (western ranges).

The very institute of the customary Chinese cooking wok itself should be adequate to convince anything that it is better than a frying pan any day! Oil intake is very less, food can be tossed properly, and best of all, there is uniform distribution of heat. So copies can never take the place of the original.

In conclusion, the size of the Chinese cooking wok is designed to suit the purpose. A small family can make do with a wok measuring 36 centimeters, while a still larger one is convenient for a bigger household. The largest-sized ones are used only in restaurants for large-scale cooking.

The Chinese Cooking Wok - The traditional Way To prepare Authentic Chinese Food!

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What Do Cats Eat - The separate Foods That Cats Enjoy

Many people ask what cats eat. They eat cat food! In all seriousness, there are many distinct foods that they eat. The original food is purchased at a store that they will love to eat. Commonly cats are fed original hard food, or they are fed wet food. Most cats I have known over the years seem to prefer the wet food over the dry food. Cats are distinct when it comes to what they prefer, but a picky one might only eat wet food.

One of the most tasteless wild animals that cats eat is mice. It is not just a myth to see a cat eat mice. Cats for real do love to eat mice. While I do not like having mice in my home, an indoor cat would love to see mice in the home! Cats are a natural predator of mice, and they will eat a mouse if they think it tastes good! If you want to know what do cats eat, then you should give them mice.

Traditional Food

Cats have been known to eat small snakes. Most cats are not going to eat a huge snake that could hurt a person, but they go after small orchad snakes commonly found in a yard. I guess they like the way that snakes slither across the grass, and a hunting cat will catch their prey and eat it for dinner.

Cats love eating fish. This is one of their popular meals. A cat will notice when you are cooking fish. They identify the smell of raw fish. If they are very hungry, a cat in need of a meal will try to eat fish meant for human consumption. If you are going fishing, you might reconsider catching a fish for your cat. He will probably appreciate the change in diet!

It is true that they eat birds too. Cats love climbing in trees, and they will try to find baby birds in a nest to eat for dinner. Birds that build nests low in a tree are most prone to have their new families attacked by a hungry cat. If you ever open the front door to your home and see feathers sitting at the door, there is a good chance that your cat ate a bird for dinner.

There are many types of foods that are included within cat food. Chicken is one of the most tasteless ingredients in wet food. Salmon is also very popular in wet foods. I have also seen assorted other seafood recipes in wet food, and beef is also fairly common.

What do cats eat? Some of it depends on what you feed your cat, and some of it depends on what your cat enjoys. Some are pickier about their diet than others, but you can be sure that you have a happy cat by feeding him regularly.

What Do Cats Eat - The separate Foods That Cats Enjoy

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former Mexican Foods

Beyond the usual burritos and tacos, traditional Mexican foods can be traced back to the antique Aztecs who dined on an array of fruits and vegetables combined with fish, meats and many spices, and seasonings. Today, Mexican cuisine still varies greatly by region including the central, western, and southeastern sections of the country, the big regions, the Oaxacan, and the Yucatan peninsula.

Mexican food recipes are typically full of two of the most often used staples in Mexican cooking; corn and beans. Corn is prepared and eaten in many ways and is a prime component in the country's cuisine along with garlic and both green and white onions.

Traditional Food

Along with corn and beans, peppers and rice are two of the other ordinarily used ingredients in traditional Mexican foods. Rice was first introduced to the residents of Mexican in the early 1500s after it was imported to Spain from Africa a few hundred years earlier. Spanish conquistadors invaded Mexico and brought along with them barley, rice, and wheat as well as many dissimilar spices.

You can fill your method box with your own tasty creations using the foods and flavorings of your choice. Do not be afraid to experiment when it comes to Mexican foods as there are so many variations you can try using a host of flavorful ingredients.

Simple Mexican Chicken Casserole Recipe

What You Need

2 refrigerated pie crusts 24 ounces of your beloved chunky salsa 2 cans condensed cream of chicken soup 1-1/2 cups sour cream 2 cups cheddar cheese, shredded 24 ounce package frozen corn 2 large cans chicken breast chunks in water, drained 1 can black beans, drained and rinsed 1 can refried beans Salt and pepper to taste

How to Make It

Preheat the oven to 300 degrees Fahrenheit. Allow the pie crusts to sit at room climatic characteristic while the oven is preheating to make them easier to handle.

In a large mixing bowl, integrate the jars of salsa, the cans of cream of chicken soup, the sour cream, the cheese, corn, chicken, and the beans and mix well together. Add salt and pepper to taste. Pour the mixture into a large rectangular baking dish.

Place the pie crusts on a lightly floured flat surface side by side overlapping each about 2 inches. Press the crusts together to seal and roll or form into a rectangular shape. Lay the pie crusts over top of the chicken mixture and trim any excess edges. Cut a few small slits in the top of the crust to allow steam to escape.

Bake for 35 to 40 minutes at 350 degrees or until the crust has turned golden brown. Serve with fresh salad.

You can beyond doubt vary this method using dissimilar types of cheeses, substituting the refried beans with pinto or more black beans, and by making your own salsa using fresh vegetables. You can also use boneless, skinless chicken breasts cut into pieces and stir fried before adding to the casserole and baking in the oven.

Serves 6

former Mexican Foods

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5 customary pregnancy Foods That Have Gone Away

Have you ever had the occasion to sit down with a grandmother or older aunt and talk about fertilization foods that were recommend to them when they were younger? Some of them seem shocking in the light of new discoveries about nourishment and how it affects growing fetuses.

Others just seem old fashioned and resulted from straightforward misinformation. Here are 5 of my popular old fertilization foods that are no longer recommended.

Traditional Food

Alcohol
Today we recognize the danger in a mother drinking while pregnancy, and while it is normally a matter of how much, when and what, alcohol is essentially banned for the whole gestation. That wasn't all the time the case.

In the 18th and 19th centuries alcohol was routinely offered as a cure for morning sickness. Beer was often recommended to help mothers lactate. On the other hand, this was the same time in history when spicy foods were discouraged as fertilization foods because it was feared they might cause the baby to be bad tempered.

Food in General
That's right; high protein, low fat diets were also strongly encouraged around the same time. The idea was that if the mother didn't gain much weight it would effect in a smaller baby which would be easier to deliver. Unfortunately, this didn't take into inventory the increased risks linked with smaller babies.

Wild Animal Soup
In India many foods were prohibited while pregnancy, but there were others that were encouraged; among them are many milk products and soups made from wild animals. This was normally offered in the last join of months to ensure that the woman was strong, vigorous and energetic for delivery.

Electuaries
Electuaries are, effectively, a range of powdered medicines that women in the middle Ages routinely received while their pregnancies. These powders of undetermined ingredients were said to do all things from comfort nausea to development deliveries easier.

Of procedure today we know that many of the ingredients used in rehabilitation while this duration were just as likely to be harmful as helpful.

Combined Foods
Especially in the Arab world women were discouraged from eating a mixture of foods at one time. It was best, doctors thought, to eat simply, preferably only one food at a time, and to eat frequent, small meals--something we know is accurate. It was felt that eating mixed foods could work on the "humors" --a situation to be avoided at all costs.

Eat What You Want - Within Reason
With best hygiene, improved nourishment and availability and the qualified estimate of cuisines we have available to us today, pregnant women have a nearly endless option of healthy foods from which to choose.

Today, basic nutritional guidelines are well established, weight gain recommendations standardized and healing care much more reliable.

Good Food--Bad Food
Clearly there are best choices in any nutritional regimen. Whole foods that are as close to their original state are all the time preferred. Organics are best than conventionally grown items. Wild fish are more nutritious than farmed fish and grass fed meats are healthier, and leaner, than lot raised cattle.

So, go ahead and join foods, skip the alcohol, drink plenty of water and eat spicy foods if they don't give you indigestion. Pass on those homemade remedies.

Make sure that your physician knows you are pregnant if anything is being prescribed, and stick to the fertilization foods of today instead of yesterday, and you should be just fine!

5 customary pregnancy Foods That Have Gone Away

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primary German Recipes

In Germany, customary German recipes play a great part while festivals and celebrations. The food and recipes differ agreeing to the region and some foods are related with the traditions and culture of Germany.

The most paramount of German food is their sausages and sauerkraut. However, the separate types and specialties differ from region to region and most of them are intimately guarded secrets that have been handed down from generation to generation.

Traditional Food

Unfortunately however, customary German recipes are at the risk of being forgotten due to the emergence of large supermarkets and food outlets where ready to eat favorite German food such as sauerkraut dumplings, sauerbraten, etc. Can be facilely bought. Only a very few of the young generation of Germans know how to prepare customary German recipes and unless the German art of cooking is revitalized, there is a great risk of the customary German Recipes passing away into the realms of past and forgotten glories.

Germany is also reputed for its red meat; not only beef and pork but also for its very favorite venison and rabbit as well as ham, salami and salted beef and of procedure the very paramount German potato dumplings and other potato dishes that are traditionally consumed with meat.

Some of the more favorite customary German Recipes are:

- German Frankfurters which are separate from the American Frankfurter and is made with smoked pork and served with mustard.

- Sauerkraut is an additional one customary German method which is very favorite and is made out of cabbage which is finely sliced and fermented. It can be eaten on its own or used as a part of a recipe.

- Bratwurst is a favorite sausage which is prepared out of beef or pork and ordinarily eaten with ketchup or mustard.

- Spatzle is a type of noodles made with flour, eggs and salt and cooked in boiling water and is eaten in the same way we eat noodles with beef, pork or other side dishes.

- Linsen, spätzle und saitenwürstle - This noodle like dish is cooked and eaten with frankfurter-style sausages.

- Kässpätzle - A lovely dish of spatzle which is mixed with grated cheese and fried onions, and baked.

- Gaisburger marsch is made agreeing to a very customary German method where beef stew, containing beef cubes, potatoes and spätzle are topped with onions which is then fried in butter.

For those with a sweet tooth, on top of the list of customary German recipes is The German divergence of our Black forest Gateau called - Schwarzwälder kirschtorte and is a chocolate layer cake sandwiched with whipped crème and cherries and decorated with more cherries and chocolate shavings or Stollen which is more a fruit bread which can be compared to Christmas cake and made with dried fruit.

With so much emphasis settled on food, there is all the time wholesome rivalry between the locals of the region trying to prove that each has the best customary German Recipes than the other. In order to ensure that the rich traditions of Germany are kept alive, the young must be taught the customary German Recipes while German migrants should make an effort to teach customary culinary recipes to their descendents.

During a modern visit to Adelaide in Australia, I was very fortunate in being able to visit a minuscule German community called Handorf where the German inheritance is zealously preserved. There were lots of quaint minuscule shops that sold yummy food made agreeing to customary German Recipes and mouth watering marzipan chocolates, which prove that customary German Recipes were still doing well in other parts of the world.

primary German Recipes

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The Food in Tahiti

The Polynesian country of Tahiti is supreme for its food. While in Tahiti, the best way to taste its culture is straight through its food. Because Tahiti was isolated from covering influences until only two to three hundred years ago, its cuisine is some of the most unique in the world, with distinctly Polynesian characteristics, although many of today's restaurants in Tahiti offer Polynesian food with influences from cultures all over the world.

Fish and other types of seafood can be found at every meal and in every restaurant. Primary Tahitian fare includes poisson cru, raw fish marinated in coconut milk and lime juice. This is carefully the national dish of Tahiti, and there are many versions of it, together with a few with French or Chinese influences.

Traditional Food

Other foods that are popular in Tahiti consist of tropical fruits, seafood, and pork. Many dishes in Hawaii use coconut milk, such as 'papaya chicken,' which combines coconut milk, papaya, and chicken. The casse-croute is a local sandwich that is a popular of Tahitians and tourists alike. Most red meat and poultry is imported from New Zealand; as a result, you'll see less beef and chicken on the menu here than in other areas of the world.

Mangoes, melons, pineapples, grapefruits, and banana can be found at street markets throughout the country. For those seeing for more exotic fruits, sample the lynchee, rambutans, or the pamplemousse, a huge grapefruit. Tahiti's pineapples are known to be the sweetest in the world, and there are also more than 300 varieties of banana grown here.

For dessert, try Faraoa coco, or coconut bread. Firifiri, donuts in a figure-eight shape, are a mouth-watering dessert often dipped in coffee. Finally, maybe the most supreme dessert in Tahiti is Poe, a baked dish made of papaya wrapped in banana leaves. The national drink of Tahiti is Hinano, a type of beer, while tropical cocktails made with local fruits are also quite popular.

Most food in Tahiti is traditionally eaten with the fingers, although food stands are quite accustomed to tourists request for a fork or spoon, and restaurants are increasingly using western-style table settings. The food is traditionally cooked not in an indoor oven, but in an ahimaa, or hole dug into the ground. The food is wrapped in banana leaves and settled in this hole. This formula is very similar to the formula used in Hawaii to roast a pig while luau festivities. The process of cooking using this formula can take some hours, but it has tender and tasty results, often with meat in fact falling off the bone.

In addition to these Primary tastes, Tahiti is also supreme for its gastronome restaurants, especially on Bora Bora and Moorea, two of the most popular traveler destinations within Tahiti. These restaurants, particularly those in luxury hotels, offer diners magical views of the lagoon and tasty gastronome foods, together with Primary Tahitian fare as well as Americanized dishes. Many feature Polynesian entertainment such as dancers and musicians.

In Papeete, known as Tahiti's food capital, you can find a wide variety of restaurants gift nearly every world cuisine, from French and Italian restaurants to Chinese and Vietnamese dishes. Often, these recipes feature a Polynesian flair mixed with the Primary tastes of other countries. Many of these restaurants are also evening meal and dance shows.

The Food in Tahiti

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customary Hanukkah Foods (How to Feel Good About Eating Fried Foods)

Modern nutritional advice recommends avoiding fried food. Although I am a proponent of Jewish salutary eating, for one week a year I make an exception. Yes, I am referring to Hanukkah (aka Hanukah, Hannuka or Chanuka) or the fried food festival. Hannukah is separate to many of the other Jewish festivals in that there are no restrictions on food establishment or cooking while the holiday. It is a holiday when family can get together without the pressure of establishment food in advance; which is a good thing because fried food tastes bests when it is served fresh!

Hannukah is the Jewish festival of lights and celebrates the rededication of the second temple, and the miracle of a small estimate of olive oil persisting for 8 days. To commemorate the miracle, candles or oil lamps are lit for 8 days. Every home has a Hannukia and candles are lit each day starting with one on the first night and finishing with 8 candles on the eighth day. Due to the proximity of Hannukah to Christmas, some traditions have been adopted such as decorating the house, and giving large gifts. The main Hanukkah traditions are eating foods that are fried in oil, and playing with a dreidle (4 sided spinning top).

Traditional Food

Traditional Hannukah foods consist of potato latkes and donuts. Latkes, which are not separate to potato rosti, are enjoyed with a variety of condiments fluctuating from apple sauce and sour cream to cinnamon and sugar. In up-to-date years separate latke versions have become popular; sweet potato latkes, zucchini fritters, kohlorabi and carrot rosti, you are only little by the vegetables you have on hand. Latkes are yummy served fresh - every year after lighting the Hanukkah candles I put in order separate latkes, which we enjoy whilst spinning the dreidle. Latkes can also be prepared in advance and reheated, and can be baked for a healthier treat.

The other original Hanukkah food is donuts. These are commercially available with an extraordinary array of extraordinary fillings and toppings. If you are lucky you will be able to find small donuts, as a large donut contains at least 300calories and ~16g of fat, which is equivalent to a small salutary meal. Even home made donuts are calorific, but they have the advantage of having been prepared at home with you knowing exactly what ingredients went into them, and they can be made as small (or large) as you like. In addition, you can fill them with anyone you like, and can enjoy them fresh. I usually make donuts with a combination of whole wheat and white flour, use very little sugar in the dough, low fat milk and fry in canola oil. If I fill them with jam I use no-added sugar 100% fruit jam. Whilst these are not low-fat or healthy, they are best than anyone you can find commercially. If you want something even healthier, try baking your donuts instead of frying them, but remember Hannukah is all about the miracle of oil!

To find more recipes for latkes and separate donuts along with baked donuts, check out the Hannukah section at http://www.jewishholidayrecipe.com/Hanukkahrecipes.html

Wishing you a happy and not-too calorific Hanukkah!

customary Hanukkah Foods (How to Feel Good About Eating Fried Foods)

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customary Irish Food - Nope, It's Not Corned Beef and Cabbage!

Irish cooking seems to be synonymous with two dishes -Corned Beef with Cabbage and Irish Stew. Yet, if you were to take a trip to Ireland, you would find that these dishes are rarely featured on a restaurant menu -- especially the previous dish!

The truth be told, corned beef did not create from Ireland - but dishes such as Bacon and cabbage do have their roots on the Emerald Isle and you might find them sharing your plate at a customary Irish dinner.

Traditional Food

Developed straight through decades of economic hardship and famine, customary Irish cuisine incorporates the bare essentials to create easy food. The dishes served today are often display a more contemporary flair, adopting techniques and ingredients to cater to the well-heeled traveler.

Some of the customary Irish dishes include:

Bacon and Cabbage - this is a coarse dish found straight through Ireland. The foundation of the dish is boiled bacon served up with potatoes and boiled cabbage. In times past, this dish was a mainstay for the Irish because the ingredients could de facto be acquired by farming rather than marketing and the dish was nutritionally sound. Even today, the dish remains a coarse meal in many Irish households.

Irish Lamb Stew - is created from beef, mutton or lamb, but regularly mutton because the flavor is more robust and the meat not so tender. The stew also uses onions, parsley, potatoes and carrots to create a hearty meal.

Soda Bread - throughout the ages has gained a bit of notoriety in Ireland. Wholemeal or white flour forms the base of the bread and may either be sweetened if whole meal is used or fried if the white flour is utilized instead.

Champ - consists of chopped spring onions blended with mashed potatoes, milk and butter while seasoned to taste with pepper and salt. The dish is one of simplicity and rather cheap to make.

Bangers and mash - de facto has its origins in England but later became beloved throughout Ireland. The dish consists of made flavored pork or beef sausages and mash potatoes. It is often served with onion gravy that is rich and savory. Someone else unlikeness to the dish is serving it up with fried onions.

Boxty - refers to the potato pancake of Irish tradition. The dish is found generally is the north midlands. There are a collection of recipes for this however, the coarse thread among the variations is raw potatoes that are finely gated and served up fried. The version most sought after today any way incorporates flour with mashed potatoes, baking butter milk, baking soda and eggs.

Crubeens - refers to an Irish finger food of pigs feet doused in salt. The cuisine is either boiled or consumed with cabbage.

Once you understand the history of Ireland, you will more de facto be able to identify and appreciate Irish food. If you come across exotic ingredients and spices in a method that lays claims to being '"authentic Irish cuisine," you'll know great as such ingredients were rarely available.

To truly appreciate Irish food, just remember that most dishes are made with a bare minimum of ingredients. These easy foods are able to capture the essence of the Irish people. Each meal is a reflection of the country's history steeped in struggle and a testament to the will of the habitancy to persevere against all odds.

customary Irish Food - Nope, It's Not Corned Beef and Cabbage!

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Uk Food for the Soul

There are so many fabulous meals in the Uk food market. Each one has so much to offer the pallet. If you love English food, are from the Uk, or just like to cook from dissimilar regions on occasion, then do not look past the great food from the Uk.

There are so many yummy meals that can calm the soul. Either it is a first-rate English breakfast, afternoon tea time, or former Bangers and Mash, enjoying British food is so easy to do. You can dine in or dine out when enjoying the former English fare.

Traditional Food

Dining Out on former English Food

Dining out is all the time a fabulous experience. It is even best when you are out to dine on authentic Uk food. There is nothing finer that having person else cook you a former English meal with all the courses and drinks that go along with it. Depending on what you determine on, you can be finding at a very large and filling meal. Make sure that you get your British food from a reputable dining establishment. This will give you the most former fare for your dollar.

There are many appropriate meals that seem to be served in the former Uk style in restaurants. If you are finding for the more bizarre favorite foods, you may have a harder time finding them if you are dining covering the Uk. You will find the more favorite favorites in other locations.

Serving British Food at Home

The Uk food enjoyment does not stop out of the public eye. You can verily take your favorite meals from the Uk and bring them into your home. A great benefit to cooking your own authentic Uk dishes is that you can make them how you select and make the meals that are harder to find when dining out and not in the Uk.

If you want to make English food at home, you can get recipes online from first-rate breakfasts to roast beef. Anyone that makes you think of the Uk and feel great will be able to be found and made in your own kitchen. The recipes you find online are also authentic. You can find actual recipes from Uk chefs that put in order the meals as if you were in London.

One of the best parts of getting online recipes for Uk food is that you can adjust the portions according to how many you are cooking for. You can make adequate Bangers and Mash just for you on a quiet Sunday morning, or you can make it for an whole houseful of guests at a evening meal party. The method website will adjust the number of ingredients for you when you put in the serving number you want.

British food now can be enjoyed whenever you want. You do not have to dining out in an English restaurant or live in London. Naturally make your own food from the Uk at home and enjoy it day and night.

Uk Food for the Soul

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The Recipes and Foods of Algeria

Algeria is a North African country that lies on the shores of the Mediterranean Sea. The country is named after the city of Algiers which, itself, is named from the Arabic al-jaz'ir(literally 'the islands') and is named for the four islands that lie off the country's coast.

Along with Tunisia and Morocco it is part of the Maghreb region of North Africa and shares important culinary overlap with its two closest neighbours. As might be expected from a Mediterranean country fish and seafood form a important quantum of the diet, though the country's Berber history is also obvious in its primary lamb-based dishes.

Traditional Food

Historically, Algerian cuisine is a melange of the varied influences on the country and it's inherent to see Berber, Arab, Turkish, and French traditions within this country's diverse cuisine.

Below are two excellent Algerian dishes:

Algerian Fish Soup

Ingredients:

1 tbsp olive oil
1 large red onion
3 garlic cloves
300g whole tomatoes (tinned)
1 tsp paprika(pinch of saffron
salt and black pepper to taste
2 large potatoes, cubed
3 celery sticks, diced
2l chicken stock
900g firm white fish cut into steaks

Heat the oil in a large frying pan and fry the onion until translucent. Add the garlic and tomatoes and continue to simmer until most of the liquid has been absorbed. Add the spices, potatoes, and broth, bring to a boil, reduce to a simmer and cook for 10 minutes.

Add the fish and continue to cook until the fish flakes de facto with a fork. Allow the soup to cool a little, purée in a blender then return to the pan and simmer for a supplementary 10 minutes to heat thoroughly.

Serve in soup bowls garnished with chopped coriander.

Chicken and Olive Stew

Ingredients:

900g chicken breasts, skinned and cubed
1 tbsp ghee (or butter)
4 garlic cloves, finely chopped
1 tsp saffron, crumbled
1 bunch coriander (cilantro), finely chopped
225g Greek Kalamata olives, pitted
juice of 1 lemon
salt and freshly-ground black pepper, to taste

Method:

Add the oil to a pan and use to cook the chicken for about 10 minutes, or until browned on all sides. Now stir-in the garlic and spices and fry for a supplementary 10 minutes, stirring oftentimes to ensure that the chicken is coated in the spices.

Add 250ml water and bring to a boil. reduce to a simmer and cook for about 25 minutes, or until the chicken is thoroughly tender. Finally stir-in the olives and lemon juice and simmer for a supplementary 8 minutes. Season with salt and black pepper and serve hot over couscous or rice.

I hope that article has given you a brief introduction to Algerian cuisine and that you are know keen to find out more about Algerian cookery.

The Recipes and Foods of Algeria

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salutary Eating Facts - Slow Food Versus Fast Food

Another point of view in the effort to keep your excellent health is the slow food concept. It is known very well that some fast food can be harmful to our health. Despite its practicality and economic values, fast food in some enlarge should be responsible for many health impairment, like high cholesterol, high blood pressure, obesity and heart diseases. These findings are backed up by endless research and studies, since the amelioration of food processing which is still on the go.

Consuming fast food has become a tradition in this super busy contemporary world. Home cooking becomes a waste of time, impractical and is left to older habitancy who ought to do this during their good old time. At the end of the day habitancy may forget that home cooking is absolutely much more beneficial to our health. Fortunately there are lots of habitancy who are still concern about the importance of home cooking or slow cooking. Those are the habitancy who concern about the health of their families.

Traditional Food

Thanks to Carlo Petrini, an Italian, who start the war against fast food in 1986 through an organization called The Slow Food Movement. As its slogan is Clean, Safe and Healthy, his very aim is to re-encourage habitancy to cook at home and serve home made salutary dishes to their families.

This Slow Food Movement at this occasion has become a global organization with definite missions in each and every country over the world. One of its missions is to promote salutary local food of every country using natural food stuff and avoid the usage of preservatives or chemical substances.

I think that most of the families are still do the cooking at home, and dine out once in a while. And I also believe that the incidence of high blood pressure is quite low in these types of families, unless not all of the family members eat at home. The role of a housewife and mum become highly important. She is the one that should be able to regain the whole family at the dining table to enjoy homemade salutary cooking, which she prepared with love and care.

#1 - establishment home made dishes is absolutely not an easy task. It needs the knowledge of salutary food ingredients and effort to buy and elect the ingredients in original markets or directly from the farmer. Here are some directions on how to get ready salutary food at home as recommended by the Slow Food Movement:

#2 - Set fresh ingredients as first priority. Buy them in original markets or directly from farmers. original markets are the shortest distribution channel of fresh food. Our body needs fresh food ingredients that are just or recently harvested. Vegetables cannot be stored overnight since the stalls are commonly not equipped with freezers to keep them fresh.

#3 - On the other hand, there is a great possibility that vegetables sold in supermarkets has been kept for quite a long time, even for a week. This will decrease the nourishment value of the vegetable. This also counts for fresh meat and fish.

#4 - When buying fresh ingredients in original markets you should be aware about the usage of hazardous and illegal preservatives like formalin and the usage of prohibited food colorings

#5 - Replace the usage of instant spices and mono sodium glutamate (Msg) with the fresh ones like shallots, garlic, onions, celery, ginger, white pepper and sesame oil.

#6 - You can get ready your homemade "instant spices" by frozen your blended spices in an ice tray or put it in a food grade plastic bag. You can then use it as needed and keep the rest in the freezer.

Well, I may quit that this slow food thought is a good tradition. Enjoying home made cooking, like I do, is absolutely a good gift to health. The selecting of what to eat and what ingredients are needed is fully at your discretion. Other benefits are that you may save a lot of bucks when cooking at home and at the same time avoid the temptation of bad food outside. Isn't it?

salutary Eating Facts - Slow Food Versus Fast Food

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What is Tex-Mex Food

Tex-Mex food is a name used to relate dishes that are found in the state of Texas that is primarily American. It blends ready foods in the United States with original Mexican cuisine. Some of the Tex-Mex f oods may differ from actual Mexican dishes, but are still referred to Mexican dishes in Texas. Citizen who live covering of Texas sometimes refer to Tex-Mex as Southwestern food.

Another dissimilarity that separates Tex-Mex dishes is the way the foods are prepared. The use of spices and sauces are different from Mexico. Also the dishes normally have more meat and fewer beans. The dishes are influenced by the southern state of Chihuahua, which is also known for their dishes having more meat.

Traditional Food

The foods are normally named the same as the dishes in Mexico. Burritos, chimichangas, tacos, and others consist of the same ingredients. The presuppose it is different is by the green chile and other small details. You may also find different items on the menus such as fish tacos and shrimp enchiladas.

Some Mexican dishes that have a different taste in Tex-Mex contain chorizo. It is a sausage that is spicy, being seasoned with red chile and garlic. It is a food that can be served at breakfast. The Tex-Mex chorizo is said to taste different by its spice blend. Tortillas in Tex-Mex cuisine are also different. The tortillas are normally more thick and less chewy then tortillas found in other places. Posole is a stew that Tex-Mex has put their twist into. Tex-Mex style has many green chiles added to it, which makes it a lot different than the original dish. Tex-Mex cuisine contains large amounts of beef, spices, and beans. Texas-style chili, crispy chalupas, and fajitas are all Tex-Mex originals. A serving of tortillas with hot sauce or salsa is another Texas invention. Other tasty creations contain seven-layer dip, and tamale pie. Mango margaritas are a modern drink in the Tex-Mex menu. Many of these recipes are straightforward and need itsybitsy skill, but there are some foods that involve making ready of another formula to unblemished the main dish.

Even the salsa is a bit different in the Tex-Mex style. Typical salsa will contain tomatoes, chiles, onions, and other spices. In Tex-Mex food, the salsa has a large number of cilantro added. Anything cafeteria you go to, you are likely to have chile sauce on top of your dish. If you are not used to the hotness, you might have to take it slow. Start with small foods like salsa. You will get used to the power and before you know it, you will be buying your own chile to create dishes from your home. The chile can be sold throughout the year and can be stored unmistakably in the freezer. You will be able to enjoy a touch of Tex-Mex style food with your Mexican food favorites.

What is Tex-Mex Food

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Texan Style Food - What is Included?

Because population in all countries and at all ages are targeting to keep themselves healthy, they are involving deeply in the category of their food. Food categories are varied depending on the varied countries this food comes from. Each country likes to promote its favorite food all nearby the world. When you hear about pizza, as an example, you will remember Italy at once! Similarly, the matter is applied on other countries. Texas state food is great and is considerable with its mysterious ingredients. If you are American and live in Texas, no doubt you will be proud of your food!

Texas food includes many yummy categories. For your information, if you are one of Texas food's fans, Texas Bbq of beef brisket is the most famed one. You have to know basic data about that yummy plate. Do you know that from years 1800-1900 some of German immigrants to Texas were the main cause of creating this famed plate? Actually, while they were inserting their house in the commerce of Texas cattle industry, they plan to found the most yummy food from beef. They had succeeded because of their skills in manufacture sausage and butchering. Consequently, those smart skills had included much to their unique recipes of this yummy beef brisket.

Traditional Food

If you are looking for a special method of this favorite meal, you can check many American sites and attend their courses of providing the mysterious ingredients along with their preferable way of establishment it. Texas state food is a great beneficial meal, which many Americans and non-Americans like to eat it.

Texas state food, for your knowledge contain more than that beef. You can find other yummy food, such as chicken fried steak, chili, barbeque, Bbq sauce collection, and much more.

When there is a reference to Texas state food, you can see that beverages are included as well. Iced tea is the original beverage of Texas. They do it with pieces of ice and add sugar to it. It is suitable by all youth and elders alike. These foods are not only yummy plates, but also they are carefully business. Many investors like to spend their money in food industry. While they crusade the products of original foods, they go directly to Texas to cooperate and march there with the utmost profits.

If you like to spend your money along with get enjoyment in eating Texas state food, you have to counsel the American market room to get more data about many beneficial issues. This food is a great topic to speak about. Yet, we are still in necessity to thousands papers to continue our topic with entertainment.

Texan Style Food - What is Included?

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Jamaica traditional Fruit Cake

To many individuals a good quality cake is seen practically as an exotic foods. In Jamaica the former rich old time Jamaican fruitcake is among the most popular. Unknown to many, this is a spin-off of the age old English plum pudding

It is the dream of every Jamaican woman to be able to make this queen of cakes. Many have tried and have gotten aged old generations recipes passed down to them but some how never easily got it quite right since each household has its own conspiratorially guarded unlikeness and never easily give out all the ingredients or the exact recipe used..

Traditional Food

This best unlikeness of this cake is made by the creaming method. It is packed with dried fruits. It may come as a surprise but none of the fruits used are from the island such as raisin, currants, prunes, cherries except mixed peel which is sometimes made in Jamaica. The others are imported and thus hike the price of the commodity.

The best cake has the texture similar to an English plum pudding .The color is easily dark brown and carries a rich alcoholic taste. It is also very spicy as sometimes there are at least 5 spices and flavours used.

There may be also distinct levels of color and alcohol article depending on the preference of the maker. There are so many variations that you could make a cook book with just Jamaican fruitcake and none would taste exactly alike but are all superb.

There is also one specific ingredient that is very difficult to get out side of Jamaica. If man in the Usa wishes to make this Jamaican fruitcake s/he would have to send to the island for this ingredient or get it only at the West Indian stores.

In some Latin American countries they have never heard of it. This is the browning that gives the cake its color. It is a type of caramel that only Grace Kitchens can produce.
One may endeavor to make this browning at home as it is a type of burnt sugar. However it is never quite the same. If an endeavor is made to try and make it in an American home ,pretty soon the fire services would come running because the smoke alarm will go off.

You experiences will be broaden when you read and have and tried the fruitcake recipe offered freely just for your experience.

Ingredients :

o 8 ounces or 2 cup flour

o 8 ounces margarine or butter

o 8 ounces bread crumb

o 6 eggs

o 4 ounces currants

o 4 ounces mixed peel

o 4 ounces cherries

o 4 ounces prunes (chopped)

o 1 cup wine/brandy

o 1/4 cup rum

o 4 teaspoon baking powder

o 1 teaspoon vanilla

o 1 teaspoon cinnamon

o 1/2 teaspoon mixed spice

o 1/4 ounces marmalade

o 4 ounces jam

o 1/4 cup honey

o ¼ cup molasses

o finely grated rind of 1 lime/lemon

- 4 tablespoons browning

Method:

1. Chop or blend fruits with wine over night

2. Cream butter, sugar and browning until soft and fluffy

3. Beat eggs into mixture one at a time

4. Sieve all dry ingredients together along with bread crumb

5. Add fruits. Jam , marmalade

6. Add molasses and rum

7. Add flour and fold in. Do no over-beat when mixing.

8. Moisten with brandy

9. If liquid is not enough, add more rum, wine or water to the

fruitcake

10. Mix the fruitcake to a pouring consistency

11. The spoon must be able to stand in the mixture

12. Grease tin with a small oil

13. Line tin with greased paper extending two inches above the pan

14. Pour mixture about ¼ inch above the tin

15. Bake at 300 degree F for 2-21/2 hours

16. Yield: two 9'x 3' fruit cakes

serves cake with rum sauce , or covered with royal icing, fondant, butter cream icing.

Nb.Diabetics are warned not to eat this cake as it has an very high caloric value.

Jamaica traditional Fruit Cake

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Panela - A traditional Sweetener For Good condition

If you are seeing for something sweet that is also good for your body, try panela. It is the customary unrefined goods of sugar cane, in the same form first made centuries ago. This rich, brown sweetener with a caramel flavor has a long cultural patrimony in Central and South America as a heath-giving food. In India, where it is called jaggery, it is also carefully a condition food, and was even recommended by Gandhi as a customary alternative to developed white sugar.

Long before industrialization, sugar cane was cultivated and its juice extracted by hand as a medicine. The sugar cane is very hard and tough. That the exertion was made to extract the juice without the contemporary machinery used today indicates its value to customary peoples.

Traditional Food

To obtain panela, organic sugar canes are carefully washed, slowly squeezed, and evaporated in the open air on small farms in Central and South America. The resulting gel is then poured into molds and cooled, and sold in hard bricks of various shapes. It is a customary artisan goods with all its customary vitamins and minerals.

What sets panela apart from other sugar cane sweeteners is that it is completely unrefined. The first step of making any sugar is to press the juice and cook it down into a thick syrup. Panela stops there. The refining process takes panela and continues to boil it until crystals form, which separates the sucrose from the remaining liquid and all the nutrients. Refining continues until the cane juice is completely separated into refined white sugar, and black molasses. Any time you see a crystallized (or "granulated") sugar, it's been refined to some degree. Panela is not. There is no industrial process complicated in making panela at all.

A nutritional pathology of panela shows why it has traditionally been carefully a health-giving food. Panela contains indispensable amounts of vitamin C, calcium, magnesium, phosphorus, and iron--more than most generally eaten foods.

Traditional cultures know that panela has some unique remedial properties. It prevents tooth decay, nutritious anemia (due to iron deficiency) and rickets (due to vitamin C deficiency). It also provides power without the "sugar rush" and blood sugar spikes that are the supervene of refined sugars.

In South America, the main use of panela is to make condition drinks, known as Aguapanela or Papelon con Limon. These are very popular. They are given to infants and even cyclists drink them as a natural sport drink due to their high vitamin and mineral content. It is also used as a flu remedy.

In the United States, panela is sold in it's customary block form in Hispanic stores and is the key ingredient in a drink sold under the Pannela brand (www.mypannela.com).

Panela - A traditional Sweetener For Good condition

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Spicy Food "Buntil" From Javanese traditional Cuisine

Here is one more unique food from Indonesia named "Buntil".

Buntil Food was known as former spicy food from Java Island that are East Java, Central Java, Jogjakarta and West Java, but most sublime at Central Java and East Java.

Traditional Food

Buntil word is the meaning Wrapping, so the Buntil Food means dish of roasted taro leaves wrapped nearby spices.

The spicy sensation, makes it hard to forget it!

A. Buntil Stuffing Ingredients:

- Grated coconut
- Red pepper
- chili
- onion
- garlic
- tiny sea fish
- pete cina
- salt
- sugar
- flavoring

B. Buntil Wrapping Ingredient:

- Taro leaves with purple color
- Alternative material cassava leaves or papaya leaves

C. Buntil Sauce Ingredient:

- coconut milk
- red pepper
- chili
- onion
- garlic
- turmeric
- the galangale
- lemon leaves
- lemon grass
- salt
- sugar
- flavoring

Cooking schooling for Stuffing Buntil: A

1.a. Mills finely red pepper, chili, onion, garlic, salt, sugar and flavoring
2.a. Pouring grated coconut, tiny sea fish, pete cina to the dough 1.a.

Cooking schooling for production Buntil Wrapping: B

1.b. Heap up 7 plies taro leaves
2.b. Put dough 2.b. On the taro leaves 1.b., wrapped nearby as a ball
3.b. Steamed within 7 hours

Cooking schooling Buntil Sauce: C

1.c Mills finely red pepper, chili, onion, garlic, turmeric and alpina galanga.
2.c put in order frying pan and cook doug 1.c until good smelt ±5 minutes
3.c Pouring coconut milk, wait its boiled

Serving Guide:

- put in order a cup
- Put on the Buntil and pouring the Sauce
- Ready to eat, enjoy it.

Spicy Food "Buntil" From Javanese traditional Cuisine

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primary Pizza Tastes better Than Fast Food Pizza

It's not difficult to accept that pizza is included in everyone's list of popular food, whether as relieve food during a rainy Saturday night or just a Friday night treat while watching Dvds at home. But have you ever plan about where pizza came from?

Surprisingly, the history of pizza is rather a controversial issue, with a lot of explanations of where the former pizza came from. Some believe it to have originated from the pita breads Greek love and which ultimately evolved into the modern pizza, while some argue that pizza evolved from the kind of unleavened breads Romans have from the earlier centuries of Rome.

Traditional Food

However, it has been accounted for that the pizza we know and love today was created by a man from Naples, Italy named Raffaele Esposito. The pie was decorated with red tomatoes, green basil, and cheese, generally because he wanted the colors of the Italian flag. His creation was made in honor of the Queen Margherita, and has become a phenomenon since.

Modern day pizza has evolved into countless varieties and pizza fanatics like me enjoy traveling to separate parts of the world to sample the tastes of each region's refinement. Living in America where fast food pizza fellowships rule the family dining tables, make sure to go investment out to your local old-school pizzerias, complete with the red and white checkered tablecloths. Order a slice and indulge to the good old former way of development pizza by hand and not thru assembly lines. 

primary Pizza Tastes better Than Fast Food Pizza

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German Food - What Type of Food Do Germans Eat?

After living in Germany for 5 years, having a German Wife and many German Friends, I have come to be accustomed to the types of feed the median German eats in Germany.
First, you should comprehend traditional German foods like Jaegershnitzel are not everyday foods for Germans. Yes, they are eaten there, but the purpose of this report is to explicate the everyday foods that are eaten in Germany.

1. Bread - When the words "food" and "Germany" are spoken in the same sentence the First thing that comes to mind is bread! Germans Love their bread! Bread is eaten in distinct ways for every meal of the day together with snacks. That doesn't mean that every German eats bread with every meal, but bread is a tasteless part of many German dishes, no matter what the time of day.

Traditional Food

2. Potatoes - In a close second is potatoes. I had no idea potatoes could be served in so many distinct ways until I moved to Germany. Many German Potato Dishes are unquestionably good too!

3. Cheese - Cheese is generally eaten in Germany along with bread and lunch meat and like the distinct potato dishes that you will find in Germany, there are So many distinct kinds of cheeses in Germany it's incredible.

4. Lunch Meat - Lunch meat, like salami, is very favorite in Germany especially accompanied with cheese on bread. Lunch meat and cheese on a brochen (bread) is a very tasteless morning meal and supper meal.

5. Salad - Salad is very favorite in Germany as a lunch and/or supper side dish.

6. Bratwurst & French Fries - A brat and fries to a German is like a Cheeseburger and fries to an American. It's their junk food and it's eaten a lot, just like American junk food.

7. Cereal - As with many other Countries throughout the World, Germans love cereal and oatmeal, particularly "Muesli" (uncooked rolled oats.)

Obviously the German diet isn't restricted to only this list of foods, but based on my caress and time living in Germany they are the most favorite everyday foods.

German Food - What Type of Food Do Germans Eat?

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Mexican Food History - A Look At A traditional Mexican Dish

Who ever thought you could put ragged clothes on the table and people would go crazy over them?

That is what Ropa Vieja means: old clothes, or ragged clothes. It is a toothsome mixture of meat (usually beef, but it works equally well with venison or pork) vinegar, spices and tomatoes, sort of an Hispanic version of pulled barbecue.

Traditional Food

The Cuban version, as sold in Florida, is spiced primarily with a bay leaf and salt and pepper. No hot peppers, no cilantro. "Cubans do not eat like Mexicans" seems to be their mantra. But this dish has begun manufacture its way onto some Mexican restaurant menus, with some alterations to make it more in keeping with the local tastes and expectations.

To make Ropa Vieja, first you have to find the permissible cut of meat. A pork shoulder works, as does a beef brisket. You want a good solid cut of meat that can stand up to long cooking times. All together you should have

Ropa Vieja Cubana

What You Need:

3 pound bone in pork shoulder or 2 pound brisket 2 cups cider vinegar 2 cups water 2 tbsp pickling spice, tied in a piece of cloth (so you don't have to pick them out later) 2 whole bay leaves If you like a Mexican touch, add two dried red chilies to the spice bag

How to Make It:

Put all into a large bowl or plastic bag and put in the refrigerator overnight. So far, this could be the beginnings of Ropa Vieja, or Sauerfleisch, the German Sour Beef.

To continue with Ropa Vieja, the next day: put the meat and marinade in a large pot, and simmer, Do Not Boil for at least four hours. You can put a cover on the pot, but do not fit it tightly. Let the lid be slightly offset, to preclude boiling. "Meat that's boiled is meat that's spoiled' is a good maxim here. If you allow it to bubble, it will come to be tough and stringy.

Once the meat is falling apart, take off it from the cooking liquid. Using two forks, shred the meat into strings. This is the ragged clothes.

Serve by putting a pile of "clothes" on the plate, then spooning a little of the liquid on top, with crusty bread, black beans and rice.

To turn this same dish to Sauerfleisch, use the same basic technique, but leave out the extra bay leaf and the chilies. Once the meat is cooked, cut it into chunks rather than shreds.

Break up a Pound Of Ginger Snaps. This is what makes the gravy for Sauerfleisch. Mix them with water, to make a "mud." take off the spice bag from the broth, and growth the heat to medium. Working slowly, add the ginger mud a little at the time until you have a good, thick gravy. Return the cut up meat to the sauce and cut the heat to low.

Next comes the dumplings. No great secret. Cold instant mashed potatoes prepared according to the package directions, then mixed with an egg and a little flour. Shape it into a ball (if you wet your hands this goes faster) and press a crouton into the center of each one. Once you have about 8 dumplings made, place them considered on top of the now gently simmering sauce. Put the lid on and walk away for 18 minutes. No peeking.

Serve by spooning two dumplings onto the plate, next to some meat and gravy.

Mexican Food History - A Look At A traditional Mexican Dish

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Get the Most Delectable former Indian Food Delivered to Your Doorstep

There are times when you just feel like lazing around at home after a hectic day at work and catch up with your friends or family or your favourite show in Tv. There are days when you feel like not cooking and just ordering food from a take away. The best selection for you in this case is to opt for traditional Indian food from an authentic Indian takeaway London which delivers you sumptuous Indian food. Having delectable traditional food at the luxury and relax of your home is the most idle thing to do and the best way that you can spend a lazy evening.

Traditional Indian food is not only delectable but also very healthy and hence this is the best selection to order for take away. But when you opt for an Indian takeaway London you should all the time choose one very carefully. Due to the high ask of Indian cuisine there are many outlets of Indian take away which has come up but all of them neither have the expertise nor the proficiency to cook authentic Indian food the traditional way. When you get food delivered at home you want to thoroughly enjoy it at the peace of your home and hence it is prominent that the food is cooked with perfection and with right amount of spicing. This can only happen if the Indian takeaway London deploys experienced and knowledgeable chefs who have the expertise to cook your food the right way.

Traditional Food

Having a good time with food means the food needs to be delectable for you to enjoy it thoroughly. An authentic Indian takeaway London will all the time make sure that you get to taste the best of authentic Indian food. It is also very prominent that you order your Indian take away from your neighborhood so that the food not only gets delivered on time and also at the same time you need not re-heat your food.

Before you place your order from an Indian take away make sure to visit their website to get a very good idea about the kind of food they serve and also whether they have the required expertise to serve you with authentic Indian food. traditional Indian food has a wide array of selection in both vegetarian and non-vegetarian fare and you get a very wide selection of starters and main-courses which can be accompanied with assorted kinds of breads and rice delicacies. You will be thoroughly left spoilt for choices and would want more of it.

Get the Most Delectable former Indian Food Delivered to Your Doorstep

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Italian former Food

Italian former food is known for its astonishing recipes and wines, but often an important side of it is underground or even unseen.

This side is what eating means for Italians. It's not just eating, it means much more.

Traditional Food

If you happen in a major Italian city you may find some shops with continued opening time. But the most close from 1 to 4.30pm. Italians do stop for lunch.

Life has changed in Italy too, not allowing everybody to go home for lunch and maybe take even a rest. But most communal offices close at 2.00pm and the ones that work from 9 to 5 have lunch time, where people go to restaurants and have a real meal.

I went to meet a friend who works in a bank office in Rome and we had lunch together. She suggested a small familiar restaurant (trattoria) where I ate astonishing potato gnocchi and unforgettable artichokes with potatoes). A real lunch, that is maybe served in luxury Italian restaurants abroad, eaten during a lunch break from job.

This idea lead to an additional one inspiring fact about restaurants in Italy and Italian restaurants abroad.

Usually, the Italian restaurants abroad are good and sometimes luxury restaurants. Very well decorated and often a very pleasant environment, many times tied to community fashions.

In Italy, the luxury and the "environment" are secondary. Often an Italian friend takes you to a very good restaurant, and it looks too poorly decorated. Don't worry, he cares about you, because...you eat astonishing food, and that's the important thing for your friend.

He does not think about taking you to a fashionable place where food is not good. He would fail towards you, and for an Italian, it hurts.

There are so many restaurants in Italy that are quadrilateral spoiled rooms that are surely not inviting...but their food is wonderful. They just don't consider the decoration, but what you're going to eat.

In Italy go out to have dinner is also a communal program, as all nearby the world. But what you eat has a stronger role in the whole evening.

Among other cultures, the food may be medium, and people talk about other things and have a good evening.

In Italy, may be the most enjoyable people, but if the food is not good, they will feel like the evening was a dinky bit wasted for that. They will talk about it, comment it, showing that the food isn't merely part of the evening, but quite the main attraction.

Another side of tradition with regard to Italian food regards eating at distinct times, following a established order in eating (never eat a meat dish before the pasta one, for example), and some other small but gift rules.

Concerning time, Italians have lunch from 1.00pm to 2.00pm. Most restaurants close at 2.30 pm. It's frustrating for a traveler visiting Rome, for example, to find the restaurant terminated at 3pm.

Now some restaurants are contribution different scheduled times, but these are the traveler restaurants, not the good ones. These keep pasta cooked and re-warm it. It's better not to trust them if you desire a good Italian homemade dish.

A former Italian meal begins with the antipasto (which means before the meal). Commonly it's "from land"(di terra) or "from sea" (di mare). Those from land are Commonly Italian cold cuts, olives, cheese and so on. Those from sea are seafood salad and similar.

After the antipasto comes the first dish, that can be pasta, soup or rice (risotto). After then there's the second, when you can select in the middle of meat and fish. It's valuable to add a side, because in Italy they are not included. If you ask for a steak, it will come by itself, with no French fries or salad.

After that, you can eat fruit and a dessert. Then a good coffee and a liquor called "ammazza caffe" (kill the coffee). It can vary in the middle of many choices, being the more used nowadays the lemon liquor (limoncello) and grappa.

At this point, your Italian friend looks satisfied. He will probably rest his shoulders on the back of the chair and take a long breath. After a exquisite meal, these few minutes just enjoying it all are surely needed.

Italian former Food

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