I recently posted a photo on my snapchat story of a tuna pasta salad that I made and was completely shocked over how many people sent it back to me asking me how to make it and telling me how good it looked so I thought I’d share it here!
It’s a super easy recipe, and doesn’t take long at all, but the best part is that its absolutely delicious! If you decide to try this, let me know how you liked it! I love getting feedback!
Here’s a list of what I use: 1 box of uncooked pasta (any will do but I typically reach for the elbow macaroni’s, the shell’s or penne)
1 can of tuna (clover leaf or gold seal is what I like to use, go for the light chunk tuna in water)
About half a cup of mayonnaise
Veggies! Whatever you put in is entirely up to, however I like to use raw carrots-just chop them up into tiny pieces, cucumber, bell peppers of any colour, black olives, celery, red or green onion, tomatoes, an avocado, and sometimes, if I have them on hand, I’ll throw in some chickpea’s as well.
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Once that’s boiled, pour the box of pasta into the pot and let it cook for roughly 10 minutes (I keep the temperature around medium to medium high.
Once your pasta is cooked, drain it and rinse it under cold water
I like to put it in the fridge for about 5-10 minutes while I prepare my
Etzioni states that when people work at fast food businesses, it sets an nonacademic standard of working conditions. Workers are being taught specific roles in the workplace that are mapped out for them the way it is required to be, which leaves “[...] no room for initiative, creativity, or even elementary rearrangements” (Etzioni). Etzioni shares his idea that fast food industries are training “robots”. These “robots’ follow commands mindlessly, whether it be cutting into homework or family time, dropping out of school, or doing whatever it takes just to keep a job that is supposed to be the initial training ground in work experience.
Many scholars have written about the particularly intimate connection between food and family prevalent in Italian-American culture. Herbert Gans interprets this to be a legacy of the traditional Southern Italian peasant culture that the immigrant generation successfully passed down to the younger generations in America. Thus, the connection is implied to be a “transplanted” cultural trait. However, when viewed in light of the social changes in America, this bond was inevitably affected by the Italians’ experiences in America. Italian-American food culture was a tradition shaped by changes outside and inside the family. An examination of the Italian-American family of the interwar years (c.1919-1940) demonstrates that the critical role food came to play in the family life of Italian-Americans was very much the product of inter-generational negotiation. The second generation , largely affected by public discourse, originally viewed “Italian” food as a marker of social inferiority. Therefore, food became a major source of family conflict between generations. But, through inter-generational negotiation, food was ultimately to become a fundamental unifying force of the Italian-American family. Today, in light of the rise of inter-ethnic marriage rates between Italians and Italian-Americans in America, a new form of negotiation centering on food is taking place within the Italian-American family—‘inter-spousal’ negotiation.
Society has always been in the mindset of a white cis male, racist and sexist. In the article “The Globalization of Eating Disorders”, by Susan Bordo, talks about how the media portrays women in an impossible light and how women of color are overlook in eating disorders. The article “Saving the Life That Is Your Own: The Importance of Models in the Artist’s Life” by Alice Walker, talks about how women of color are overlook and not taken seriously in literature and how people need good models in life to do and become great things. They both have a common topic of that women of color are often over looked in literature and media and if women of color were truly portrayed in society then girls of all ages could really benefit from it.
Once you have everything that is needed, you can begin to prepare the dish. Preheat the oven to 350 degrees. Take the large mixing bowl and pour the sour cream and the can of mushroom soup into it. I use one can of Campbell's mushroom soup. You can use the off-brand mushroom soup to cut costs if you wish. The end result will be about the same. I also prefer to use fat free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Stir the sour cream and soup together, and they will blend into a sort of cream sauce. If it is too thick, add a few tablespoons of water to thin it. The sauce should slowly drizzle off of the spoon. You also need to prepare the beef. It is totally dependent on your preference as to how much beef you should use. I tend to use about two pounds of lean hamburger. ...
My mother's recipe for a lean beef roast comforted with a selection of baked veggies, such as carrots, celery, and red potatoes. The roast was tenderly cooked on a low temperature for a couple of hours to insure the meat's taste and quality. I also make a great quantity of homemade cornbread, which is another one of my mother's recipes, because it perfectly fits into the dishes
Among his 130 radical American style sushi inventions such as tai salad (Japanese red snapper with micro greens, pine nuts and a lotus-root chip), sautéed foie gras with balsamic mousse, bluefin toro with ponzu mousse, marinated tuna with pine nuts on fried nori, marinated tuna with tofu sauce, and squid with shiso flowers [2].
Adults conversing, kids running around, all waiting to hear the same message, “The food is ready.” Soon, an overwhelming amount of pasta emerges from the kitchen complimented by huge, pillowy soft meatballs. Nothing says Italian food like a big bowl of spaghetti and meatballs. Everyone sits down to eat, well almost everyone.
History of Sushi: Sushi has been around for a surprisingly long period of time, although not in its present form. The history of sushi is an interesting tale of the evolution of a simple dish. What was to become sushi was first mentioned in China in the second century A.D. Originally, sushi arose out of a way of preserving food. Fish was placed in rice and allowed to ferment, which allowed an individual to keep the fish edible for some time.
2. Place the bowl in the microwave. Turn the microwave on for 30 to 60 seconds.
Italian food is the world’s most popular cuisine. It is an essential part of Italian life and very common to non-Italians. The most well-known Italian dishes today are pasta and pizza, but Italian cuisine varies greatly from one region to another. For instance, “the popular Italian-American dishes generally come from the southern region of Campania and the island of Sicily, just off the southern coast” (Traditional Italian). However, many years ago, Italy was made up of different nations, conquered by many, and it experienced vast influences from different countries. These impacts would shape the food of Italy and its’ culture.
The first time I 've tried chicken fettuccine pasta was at a restaurant called Olive Garden. There I shared
Turn down the heat to the minimum possible when the rice comes to a rolling boil, and continue heating for five more minutes. Place a well sealed lid on the pot at this time.
Perfect to make a healthy dressing for your salad, as you only need vinegar, oil and water (no mustard, sugar, salt...)
Pasta is a food product which is made up of flour, egg/ water. Aroma, colour, appearance, texture, flavor and nutritional value of the pasta are often the main concerned for the consumer. Pasta after cooking should retain its texture (firmness, elasticity, stickiness, chewiness and bulkiness). The quality (texture, color, flavor and appearance) of the pasta are determined 3 main factors, quality of raw material, processing methods and recipe. (Sissons 2008)
A 20 minute preparation time before cooking the sauce involves dicing vegetables and opening two cans of tomatoes. This process couldn’t be easier for the novice chef. The ingredients you will need are one tablespoon of extra-virgin olive oil, one small diced onion, four cloves of minced garlic, two teaspoons of kosher salt, four dried bay leaves, one teaspoon of oregano, one teaspoon of basil, one teaspoon of coarse black pepper, one teaspoon of red pepper flakes, a half of large diced green bell pepper, a half of a large diced red bell pepper, one pound of hamburger, one 28 ounce can of crushed tomatoes and one 14.5 ounce can of crushed tomatoes. Select one pound of your favorite brand of dried spaghetti noodles to be topped with the delicious sauce. Parmesan cheese can be the finishing topping of choice, if desired. Other materials you will need are two large pots, a colander, and 4 quarts of