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Recipes
Lasagne (Lasagna) originated in Italy, is a wide, flat pasta shape and possibly one of the oldest. As with most other types of pasta, the word is a plural form, lasagne meaning more than one piece of lasagna ribbon. The word also refers to a dish made with this type of pasta in several layers interspersed with layers of various ingredients and sauces Continue reading “Authentic Lasagna Recipe”
The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain seeds developed from the ovary of a (pea) flower. However, peas are considered to be a vegetable in cooking.
Peas are a very good source of Vitame A, it can be eaten raw or cooked actually we spent a lot of nights gathered around eating raw Peas, or cooked like the recipe below. Continue reading “Peas and meat Recipe”
Green beans, also known as French beans, Fine beans , string beans in the northeastern and western United States, or ejotes in Mexico, are the unripe fruit of specific cultivated varieties of the common bean
Green bean varieties have been bred especially for the fleshiness, flavor, or sweetness of their pods. Haricots verts, French for “green beans”, may refer to a longer, thinner type of green bean than the typical American green bean. Continue reading “Green beans and Meat Recipe”
Artichoke is low in calories and fat; nonetheless, it is a rich source of dietary fiber. It provides 5.4 g per 100 g, about 14% of RDA fiber. Dietary-fiber helps control constipation conditions, decrease bad or “LDL” cholesterol levels by binding to it in the intestines and help prevent colon cancer risks by preventing toxic compounds in the food from absorption. Check out this recipe Continue reading “Artichoke hearts with rice recipe”
Stroganoff or Stroganov (Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef/chicken served in a sauce with smetana. From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Continue reading “Stroganoff Recipe”