Arianna

This recipe makes more than enough sauce for the potatoes, so you can double the amount of potatoes for more servings, or save the extra sauce for later. It will keep a week in the refrigerator.
INGREDIENTS
2 pounds Yukon gold potatoes, or other waxy potato (peeled or un-peeled, your choice), cut into 1 to 1 1/2-inch chunks
Olive oil
Salt
1/2 medium yellow onion, chopped
3 garlic cloves, chopped
1/2 cup white wine (can substitute stock)
2 Tbsp tomato paste
A 14-ounce can of crushed tomatoes
2 teaspoons Tabasco or other hot sauce
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon sugar
METHOD
1 Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.
2 While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.
3 Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth.
4 When the potatoes are well browned, toss with the tomato sauce and return to the casserole pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes.
Serve with the remaining tomato sauce as an appetizer or side dish.
Yield: Serves 4 as a side dish.

Lamb stew recipe Your e only Chop the white part of onions and garlic. Soak the tails in boiling water. Only few seconds. They need to be soft, but still keep the green color. Let them cool for a while. Then knot each tail of onion and garlic like an eight. Fry them in a little bit of oil, but garlic like an eight. Fry them in a little bit of oil, but Cu keep them green Cu keep them green Cut the chops in pieces and make them nice and F brown over a fire (with one tablespoon of oil). Add F brown over a fire (with one tablespoon of oil). Add the chopped white part of verdures. Add the flour and mix quickly. Add tomato juice, wine (optional) and salt. After it boils move it in the oven and let it boil on slow heat for an hour. When it is ready spread the minced greens over and serve t. We eat this stew with mamaliga and garden lettuce salad. Just choose your needed currency and enter the amount of money The ingredients are for 4 portions Enjoy!

Salmon Roll-Ups Salmon roll-ups are made with biscuit dough salmon, relish, and an easy Creole style sauce. Ingredients: 2 cups biscuit mix 2/3 cup milk 1 can (16 ounces) salmon 2 tablespoons sweet pickle relish 2 tablespoons grated onion 2 tablespemon juice 1/2 teaspoon salt dash pepper, Creole Sauce: 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 to 2 tablespoons vegetable oi 1 can (8 ounces) tomato sauce2 tablespoons brown sugar salt and pepper, to taste.
Preparation: Combine biscuit mix and milk until just blended. On a lightly floured surface, roll dough out into a 9-inch square. Combine salmon relish, onion, lemon juice, 1/2 teaspoon salt and a dash of pepper. Spread evenly over biscuit dough. Roll up as for a jelly roll and sea edges tightly. If desired refrigerate until baking time Cut roll into 8 slices; place cut-side down on a greased baking sheet. Bake at 450° for 10 to 12 minutes Meanwhile, make Creole Sauce. In a saucepan heat the vegetable oil; add onion and bel pepper and cook until softened. Stir in tomato sauce and brown sugar, along with salt and pepper to taste. Simmer for 4 to 5 minutes.Serve Creole Sauce with the salmon roll-ups.

In place of the lemon juice, you can drizzle a little balsamic vinegar over the asparagus Add a little freshly grated Parmesan cheese for an extra touch Ingredients 1 lb asparagus spears (thick spears are best for roasting) 1-2 Tbsp olive oi 2 cloves garlic, minced Kosher Salt Freshly grated black pepper Lemon juice Method 1 the asparagus and discard 2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed 3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Turkish bread
Ingredients 1 table spoon of yeast 1 1/2 cups warm water pinch of sugar 1 1/2 small spoon of salt 3 table spoons of oil 4 cups of flour. Melt yeast and pinch of sugar in warm water; let it rest for 10 minutes. When it’s frothy, stir it in salt, oil and flour (2 cups). Gradually add the left over flour mixing it well Squeeze 8-10 minutes or until it gets smooth and elastic Place the mixture in a greased bowl and let it rise until it doubles (1/2-1 hour.) Punch down and let rise again until it doubles. Punch down and divide into 1-4 pieces. Roll into a diamond shape and then roll up and pinch to seal to form long loaves. Place it on oiled cookie sheet. Slice the top of the dough with your knife 3 times diagonally down each loaf Brush with water and let rise until it doubles again (about 1 hour). Bake at 190 C for 30 minutes.

1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder and milk until smooth. Pour into the tin and bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
2. As soon as the cake has come out of the oven, prick it all over with a skewer. Mix together the cordial and extra sugar, then pour all over the cake. Cool in the tin, then carefully lift out to slice.
Prep 20 mins.Cook 50 mins

Nachos Recipe Ingredients Tortilla chips - extra thick - 1 14-oz bag Refried beans - 2-3 cups Cheddar Cheese - 1/2 lb, grated, about 3 cups Pickled jalapeno peppers - 4 peppers, sliced Salsa Guacamole Sour cream Cilantro, chopped Method 1 Preheat the oven to 350°F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. It will make things easier if this baking pan also can be used as a serving pan, such as the ceramic platter shown in the photo above. The ayer of tortilla chips can be a couple chips thick. Spread the refried beans over the chips (this is why you need extra thick chips, so they don't break when encountering the beans). Sprinkle the grated cheese over the top of chips and beans. Sprinkle slices of jalapeño peppers over the cheese. Bake in oven for 10 minutes, or until cheese is melted. 5 minutes in a convection oven 2 Serve with dollops of salsa, sour cream and guacamole, with chopped cilantro sprinkled on top Serves 8. What is pictured above is a half-recipe

Ingredients - 3 pounds Flank Steak 1/3 cup White Vinegar 1/2 cup Soy Sauce 4 cloves Garlic, minced 2 Limes, juiced 1/2 cup Olive Oi 1 teaspoon Salt 1 teaspoon Ground Black Pepper 1 teaspoon Ground White Pepper 1 teaspoon Garlic Powder 1 teaspoon Chili Powder 1 teaspoon Dried Oregano 1 teaspoon Ground Cumin 1 teaspoon Paprika 1 White Onion, chopped 1/2 cup chopped Fresh Cilantro 1 Lime, juiced 2 large Tomatoes, chopped 2 Jalapeno Peppers, chopped 1 White Onion, quartered 4 cloves Garlic, peeled 4 Dried New Mexico Chile Pods 1 pinch Salt and Pepper, to taste 1 (32 ounce) package Corn Tortillas 2 cups grated Cotija Cheese (optional) 2 Limes, cut into wedges Preparation: Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours In a small bowl, stir together 1 chopped white onion cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes Preheat the oven to 450 degrees F (230 degrees C). Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth Heat vegetable oil in a large skillet over medium- high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microw

1 large soured cabbage or one large cabbage and sour kraut*, 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended), 4 large onions, 2 tablespoons rice, 3 tablespoons lard, 5-6 tomatoes or 1 tablespoon tomato sauce, salt, pepper, 1 qt/1 l sour cream Grind the meat with a raw onion. Place in a bow and mix with rice, pepper, salt and finely chopped onion slightly fried in two tablespoons of lard. Mix everything well. Core the cabbage cabbage leaves, one by one, so that they do not ittle meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices or add tomato sauce. Add a heaping tablespoon of lard, pour the borsh and let simmer on top of the range for 30 minutes. Then place in the oven so that the liquid is reduced. Serve with sour cream. a heaping tablespoon of lard, pour the borsh and let simmer on top of the range for 30 minutes. Then place in the oven so that the liquid is reduced. Serve with sour cream.* When soured cabbage is not available, use cabbage leaves scalded in water and sour kraut in stead of chopped (julienned) cabbage.

Kerala Mutton Fry with Green Chilies Recipe
Ingredients : 1/2 kg Boneless mutton 1/2 kg Boneless mutton 3 tablespoons Oi 3 tablespoons Oil 15 Curry leaves 15 Curry leaves 2 Medium onions, ground 2 Medium onions, ground 1 teaspoon Garlic paste 1 teaspoon Ginger paste 1 teaspoon Ginger paste 8-12 Green chilies, sliced 8-12 Green chilies, sliced 1 teaspoon Red chili powder 1/2 teaspoon Turmeric powder 1 teaspoon Salt 1 teaspoon Salt 2 Medium tomatoes, chopped 2 Medium tomatoes, chopped 1 tablespoon Tamarind soaked in 1/2 cup hot water 1 tablespoon Tamarind soaked in 1/2 cup hot water 1/2 teaspoon Sugar Method : Wash meat, pat dry and cut into 3 cm cubes Heat oil in a non-stick pan, add curry leaves and fry for a few moments. Add onions, garlic, ginger and half the green chilies, and fry till golden brown. Mix in spice powders, salt and meat, and fry for 7-8 minutes, stirring frequently Add tomatoes and fry till oil bubbles on the surface, stirring occasionally. Stir in 1 1/2 cups water, transfer to a pressure cooker and cook under pressure for 15 minutes. Allow cooker to cool before opening it. Extract tamarind pulp, and add with sugar and remaining green chilies. Mix well and simmer for 8-10 minutes before serving with white steamed rice.

Four Cheese Macaroni 1/3 cup Flour 2 2/3 cups milk 3 ounces swiss cheese — shredded 1/2 cup parmesan cheese — grated 1/2 cup cheddar cheese — shredded 3 ounces American Cheese — Cubed 6 cups cooked macaron 1/4 teaspoon salt vegetable cooking spray 1/3 cup Bread Crumbs 1 tablespoon Butter — softened Directions Preheat oven to 375 degrees F. Place flour in a large saucepan. Gradually add an equal amount of milk stirring until smooth. Add remaining milk, stirring constantly. Cook over medium heat until thick and creamy, stirring constantly. Add cheeses; cook unti cheese melts, stirring often. Remove from heat; stir in macaroni and salt. Spoon mixture into a 2 quart casserole dish coated with cooking spray. In a smal bowl, combine bread crumbs and butter, stir until well- blended. Sprinkle over macaroni mixture. Bake unti bubbly and lightly browned, about 30 minutes

2 firm ripe crisp tart green apples
1 firm ripe crisp sweet red apple
1 tablespoon of lemon juice
1 cup of sliced celery
½ cup of coarsely chopped walnuts
½ cup of mayonnaise
1½ teaspoons of honey (to taste)
Iceberg or Bibb lettuce leaves
Core and quarter the apples leaving the skin on (unless it is tough). Slice thinly into a bowl and toss with the lemon juice to coat. Add the celery and walnuts. Cover and chill. Mix the mayonnaise and honey (if desired) together until smooth, add to the apple mixture, and toss. Serve on a bed of lettuce.

For the Croutons: For the Salad: PREP WORK Prepping the croutons - Preheat oven to 350 degrees. Crush the garlic cloves with the side of a chef's knife(be very careful) or with a garlic press. Slice up the baguette and cut them into 1/2 inch cubes. Prepping the salad - Again crush the garlic. If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Grate the Parmesan cheese. It's always better to grate it yourself if you have make 1 1/2 teaspoons worth. Grate the Parmesan cheese. It's always better to grate it yourself if you have the opportunity HOW TO MAKE AT HOME Croutons - Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes. To make the salad - Bring a pot of boiling water to boil, add egg and cook for just 45 seconds....NO MORE This is coddling the egg. Remove from heat and let it cool off Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers n a bowl. Crack egg and add to these ingredients. Whisk until smooth. Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify. To serve: Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates.

Asparagus Eggs Benedict ¾ pound fresh Asparagus ½ cup margarine 3 cups milk 1¼ cups chicken broth ½ teaspoon salt 1/8 teaspoon cayenne pepper ¾ cup shredded cheddar cheese ½ pound sliced ham, cubed 5 hard cooked eggs, quartered 3-4 English muffins Cup asparagus into ½ inch pieces. Cook in a smal amount of water until it changes color (about 2 minutes), drain and set aside. Melt margaine in 3 quart sauce pan. Stir in flour until smooth. Add broth, salt, cayenne pepper and bring to a boil cook and stir for 2 minutes. Add cheese, stir until it melts. Add eggs, ham and asparagus. Heat through. Serve over toasted English muffins. Serves 5-8 people

The 'secret recipe' Fluid extract of Coca 3 drams USP Citric acid 3 oz Caffeine 1oz Sugar 30 (it is unclear from the markings what quantity is required) Water 2.5 ga Lime juice 2 pints 1 qrt Vanilla 1oz Caramel 1.5oz or more to colour 7X flavour (use 2oz of flavour to 5 gals syrup): Alcohol 8oz Orange oil 20 drops
Lemon oil 30 drops Nutmeg oil 10 drops Coriander 5 drops Neroli 10 drops Cinnamon 10 drops Related Articles Caramel food colouring in cola 'could cause cancer Coca-cola drink advertisement banned.

Raisin Wine Ingredients: 150 g of raisins, 1 kg of sugar, 2 lemons. Preparation: raisins, cleaned the stem, are held for several hours in cold water, then take them through a meat grinder. In a half liter of boiling water, dissolve sugar, then, squeeze juice from a lemon. Allow to cool then INTRODUCTION chopped raisins in a glass container with a capacity of 5 liters, pour syrup over them, then pour another 1.5 liters of water, adding lemon juice other, and all its bark. It wad particular fermentation, leaving it there for about 1.5 months to stand at room temperature, making sure that the container to be shaken every day for several minutes. When all impurities are left on the bottom and the liquid becomes clear, is a sign that fermentation has finished and can be poured into bottles. Who wants to speed up fermentation, add a teaspoon of yeast dissolved in water and rub with a tablespoon of sugar.

Pears with raisins Ingredients: 5 large pears, a half cup of flaked almonds, butter size of a walnut, 150 g of raisins, half a cup of sugar, 4 tablespoons of rum, juice from half a lemon zest orange, a bag of vanilla sugar. Preparation: Wash pears, cut into slices and cleaned of names. Heat butter in a pot and almond flakes calesc. Add pear slices and sugar and stir, being careful not to crush the fruit. Raisins were kept an hour in rum, add more pears with orange zest and lemon juice. Let it boil until the pears have softened, stirring does not stick. At the end add rum and vanilla sugar and let boil 5 minutes. Enjoy your meal.

Baked apples stuffed with walnuts. Ingredients: 8 apples, 100 g butter, one cup sugar, 2 tablespoons of honey, cinnamon, a sachet of vanilla sugar, ½ cup ground walnuts. Preparation: Wash apples and remove core, leaving it whole. Sprinkle sugar in hollow, place a butter cubes and filled with walnuts. sprinkle with cinnamon, butter, grease a baking sheet and place the apples. Dilute honey with 3-4 tablespoons water, sprinkle with apples. Place pan in oven at low heat so incatmerele soft. Enjoy your me

Pancakes with chicken meat. Ingredients: 1 cooked chicken breast and cut Maruti, a qualitative and a little chopped onion, 100 grams mushrooms, 200 g cheese, 1 chopped green pepper, 100 g corn kernels, 3 eggs. Preparation: Mix ingredients in a bowl and put it over egg and mix. Pancakes filled with this composition and after they wrapped them through the egg and breadcrumbs and fry a bit. Serve with sour cream. Enjoy your meal.

Spaghetti Carbonara. Ingredients: 200 g smoked bacon, an onion, 5 eggs, a little cream, a package spaghetti. Preparation: Once in advance to cut ham and onion in a pan put little oil and fry after it has warmed slightly and then place the onion and bacon and add the cooked pasta and pour sauce mix was done in advance. Sauce Preparation: Place in a bowl 4 egg yolks and whole spices add sour cream and mix well. Place the sauce over the composition of the bowl from heat and stir until smooth. Serve with white wine. Enjoy your meal.

Green peas stew with sausages. Ingredients: 1 kg green peas, 4 threads Oltenian''sausages'', 2 onions, 200 g sour cream, tomato paste, salt and pepper. Method: Chop onion and place in frying pan in which oil and put in preheated prealalil, cut sausage into small pieces and put himself in a little pan and fry, place the peas and stir 1 minute, cover with water and add 2 tablespoons of tomato paste, salt and pepper to taste. After the peas are cooked add bold. Bold Method: Fill with water. When cooked pipotele is igrosala. Thickened Preparation: Place 2 tablespoons of flour into a bowl, pour cream over and stir, pour the mixture from the heat and stir sauce over thickened. When thickened, pour over the composition becomes homogeneous, let boil for 2-3 minutes and ready. Enjoy your meal.

Tripe. Ingredients: 1kg beef tripe cut, a bone of beef, 3 eggs, 250 g sour cream, 3-4 carrots, one bunch of parsley, salt and pepper. Preparation: Cut the carrots into small pieces and place in a bowl, add the tripe and the bone and boil. Cream and after 35 minutes, add the beaten egg and sour cream. Place salt, pepper and finely chop parsley and add it. Add vinegar and garlic to taste. Serve with sour cream and jalapeno peppers. Enjoy your meal.

Bruised heart''stew.'' Ingredients: 500 chicken gizzard and heart, 2 onions, 2 carrots, cooked, 1 green pepper, 200 g of cream, 2 tablespoons of flour. Method: Cut onion, preferably with a food will not sting the eyes, cut and chopped peppers. Cook onion over low heat slightly, put it calesc pipotele and leave them up a little bit and then put lemon pepper put salt, pepper, paprika, all to taste. Bring the water enough to cover the mixture, let boil 5 minutes. Take boiled carrots are on the robot are ground, put some water and stir until it forms a sauce. Pour sauce over carrot mixture from the heat and simmer until water is cooked pipotele if falls on gizzard longer Fill with water. When cooked pipotele is igrosala. Thickened Preparation: Place 2 tablespoons of flour into a bowl, pour cream over and stir, pour the mixture from the heat and stir sauce over thickened. When thickened, pour over the composition becomes homogeneous, let boil for 2-3 minutes and ready. Serve with polenta. Enjoy your meal.

Cake with chocolate and nuts. Ingredients: 5 eggs, one cup of crushed walnuts, 150 g chocolate
cup granulated sugar, 3 tablespoons cocoa, 100 g of butter, half a cup of milk, a sachet of vanilla sugar, 2 tablespoons of rum, a pinch of baking. Preparation: Mix the butter with half the sugar. Add 3 tablespoons cocoa, 2 tablespoons of rum and egg yolks. Pour the milk and beat egg whites with remaining granulated sugar and vanilla. Fold egg whites and add finely crushed walnut kernels and grated chocolate. Add flour and baking powder in the rain and smooth. Grease a cake form and pour the butter mixture. Place in oven for 25-30 minutes. After baking, let it cool and then finely powdered with sugar and sliced.

Slow Food is an international movement founded by Carlo Petrini in 1986. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. It was the first established part of the broader Slow movement. The movement has since expanded globally to over 100,000 members in 132 countries. Its goals of sustainable foods and promotion of local small businesses are paralleled by a political agenda directed against globalization of agricultural products.

Contents
1 Slow Food organization
1.1 Objectives
1.2 Impact
2 Slow Food USA
3 Slow Food UK
4 Slow Food Australia
5 See also
6 References
7 Further reading
8 External links

[edit]Slow Food organization