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Vegetable Lasagna Recipes Biography

Lasagne (/ləˈzænjə/ or /ləˈzɑːnjə/ or /ləˈsɑːnjə/, Italian pronunciation: [laˈzaɲɲe], singular lasagna) are a wide, flat pasta shape, and possibly one of the oldest types of pasta.[1] The word also refers to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.

Lasagne originated in Italy, traditionally ascribed to the city of Naples (Campania), where the first modern recipe was created and published and became a traditional dish.[2] Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, and Parmigiano-Reggiano. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagne are oven-baked.

Traditionally, pasta dough prepared in Southern Italy used semolina and water and in the northern regions, where semolina was not available, flour and eggs. Today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina (from durum wheat).[3]

Emilia-Romagna’s intensive farming economy in the northern region of Italy results in plentiful dairy and meat products, and their commonality in regional cooking – more so than the olive oil found in southern regions of Italy. Pastas from Emilio-Romano and its capital, Bologna, are almost always served with a ragù, a thick sauce made from ingredients such as onions, carrots, finely chopped pork and beef, celery, butter, and tomatoes.[4]

In the Ancient Rome, there was a dish similar to the lasagne called lasana or lasanum (Latin word for "container", "pot") described in the book De re coquinaria by Marcus Gavius Apicius,[5] but the word could have a more ancient origin. The first theory is that lasagne comes from Greek λάγανον (laganon), a flat sheet of pasta dough cut into strips.[6][7][8][9] The word λαγάνα (lagana) is still used in Greek to mean a flat thin type of unleavened bread baked for the Clean Monday holiday.

Another theory is that the word lasagne comes from the Greek λάσανα (lasana) or λάσανον (lasanon) meaning "trivet or stand for a pot", "chamber pot".[10][11][12] The Romans borrowed the word as "lasanum", meaning "cooking pot" in Latin.[13] The Italians used the word to refer to the dish in which lasagne is made. Later the name of the food took on the name of the serving dish.

A third theory proposed that the dish is a development of the 14th century English recipe "Loseyn"[14] as described in The Forme of Cury, a cook book in use during the reign of Richard II. This has similarities to modern lasagne in both its recipe, which features a layering of ingredients between pasta sheets, and its name. An important difference is the lack of tomatoes, which did not arrive in Europe until after Columbus reached America in 1492. The earliest discussion of the tomato in European literature appeared in a herbal written in 1544 by Pietro Andrea Mattioli[15] while the earliest discovered cookbook with tomato recipes was published in Naples in 1692, though the author had apparently obtained these recipes from Spanish sources.

Vegetable Lasagna  Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Lasagna  Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Lasagna  Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Lasagna  Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Lasagna  Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Lasagna  Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Lasagna  Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Lasagna  Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Lasagna  Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Lasagna  Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Lasagna  Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

best vegetable recipes ,Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

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Best Vegetable Recipe Biography

All vegetable is very best.The non-biological definition of a vegetable is largely based on culinary and cultural tradition. Apart from vegetables, other main types of plant food are fruits, grains and nuts. Vegetables are most often consumed as salads or cooked in savory or salty dishes, while culinary fruits are usually sweet and used for desserts, but it is not the universal rule.[1] Therefore, the division is somewhat arbitrary, based on cultural views. For example, some people consider mushrooms to be vegetables even though they are not biologically plants,[2][3] while others consider them a separate food category;[4] some cultures group potatoes with cereal products such as noodles or rice,[5] while most English speakers would consider them vegetables.

Some vegetables can be consumed raw, while some, such as cassava, must be cooked to destroy certain natural toxins or microbes in order to be edible. A number of processed food items available on the market contain vegetable ingredients and can be referred to as "vegetable derived" products. These products may or may not maintain the nutritional integrity of the vegetable used to produce them.Health food is food considered to be beneficial to health in ways that go beyond a normal healthy diet required for human nutrition. Because there is no precise, authoritative definition from regulatory agencies such as the U.S. Food and Drug Administration, different dietary practices can be considered healthy depending on context.

Foods considered "healthy" may be natural foods, organic foods, whole foods, and sometimes vegetarian or dietary supplements. Such products are sold in health food stores or in the health/organic sections of supermarkets.

The abundance of antioxidants, vitamins, fiber and phytonutrients in orange foods are good for your skin, eyes and heart, and they may also decrease your risk of cancer.

Beta-carotene: The best-known nutrient in orange foods is beta carotene, a powerful antioxidant which gives sunny fruits and vegetables their brilliant color. Experts say beta carotene is not only good for eye health it can also delay cognitive aging and protect skin from sun damage.

Vitamin A: Beta carotene is a precursor for vitamin A, which is commonly referred to as retinal, retinol and retonoic acid. Vitamin A is important for night vision, as an antioxidant can neutralize the damaging free radicals in the body, and is crucial in the health of your immune system.

Vitamin C: Orange foods are chockfull of vitamin C, an antioxidant which boosts the immune system, protects against cardiovascular disease and helps rebuild collagen in the skin

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Best Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Best Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Best Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Best Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Best Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Best Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Best Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Best Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Best Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Vegetable Soup Recipe,Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

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Vegetable Soup Recipe Biography

Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg,[1] rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews.[2]

William-Adolphe Bouguereau Soup (1865)

Evidence of the existence of soup can be found as far back as about 20,000 BC.[3] Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of clay vessels). Animal hides and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were used. This method was also used to cook acorns and other plants.

The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a thick stew.

The word restaurant (meaning "[something] restoring") was first used in France in the 16th century, to refer to a highly concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion. In 1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word restaurant for the eating establishments.

In the US, the first colonial cookbook was published by William Parks in Williamsburg, Virginia, in 1742, based on Eliza Smith's The Compleat Housewife; or Accomplished Gentlewoman's Companion and it included several recipes for soups and bisques. A 1772 cookbook, The Frugal Housewife, contained an entire chapter on the topic. English cooking dominated early colonial cooking; but as new immigrants arrived from other countries, other national soups gained popularity. In particular, German immigrants living in Pennsylvania were famous for their potato soups. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution, opened an eating establishment in Boston called The Restorator, and became known as "The Prince of Soups". The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making.

Portable soup was devised in the 18th century by boiling seasoned meat until a thick, resinous syrup was left that could be dried and stored for months at a time.

Commercial products[edit]

Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are on the market.

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Vegetable Soup Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

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Vegetable Soup Recipe Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

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Vegetable Soup Recipe BiographyVegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Frozen Vegetable Recipes,Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

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Frozen Vegetable Recipes Biography

Frozen vegetables are either commercially packaged or frozen at home. A wide range of frozen vegetables are sold in supermarkets, sometimes packaged in either rectangular boxes or plastic bags.
Examples of frozen vegetables which can be found in supermarkets include spinach, broccoli, cauliflower, peas, corn, yam (in Asia) either packaged as a single ingredient or as mixtures. There are occasions when frozen vegetables are mixed with other food types, such as pasta or cheese.
Some popular brands include Birds Eye Sunbulah and Green Giant as well as supermarkets 'own brand' items.Frozen vegetables have some advantages over fresh ones, in that they are available when the fresh counterpart is out-of-season, they have a very long shelf life when kept in a freezer and that they often have been processed a step or more closer to eating. In many cases, they may be more economical to purchase than their fresh counterparts.While many consider frozen vegetables to be inferior to their fresh counterparts, the opposite is true in many cases. Vegetables purchased in the produce section of supermarkets have spent multiple days in transit, and many of the original nutrients may have been lost.[citation needed] It is suggested by the retailers and manufacturers that frozen vegetables are frozen at their freshest, maintaining their nutrients.[citation needed] Freezing does change the taste and texture of the vegetables, however, making them less savoury to some consumers.
In general, boiling vegetables can cause them to lose vitamins. In particular, vitamin C and folic acid are susceptible to loss during the commercial process. Studies have also shown that thawing frozen vegetables before cooking can accelerate the loss of vitamin C.
An advantage that frozen vegetables have over canned is that many brands contain little or no added salt because the freezing process by itself is able to stop bacterial growth. However, many canned vegetable brands with little or no sodium have become available and many frozen brands do have salt added for more flavour.Over the years, there has been controversy as to whether frozen vegetables are better or worse than fresh ones. Generally, reports show that frozen vegetables are as nutritionally beneficial when compared to fresh ones.According to the American Food and Drug Administration, based on a 1998 report, frozen vegetables have the same nutrients and health benefits as fresh vegetables. A 2003 Austrian study found that frozen vegetables are nutritionally better than out-of-season imported fresh ones.
Blanching, a process used in the industry to freeze many vegetables, obliterates several of the nutrients in vegetables. SourceHowever, there may be some risk in eating poorly cooked frozen vegetables. For example, a 2007 Australian study found that frozen vegetables may contain a bacterium called Mycobacterium avium subspecies paratuberculosis (MAP) which is resistant to extreme cold and hot temperatures.[citation needed]
Not all products classified as frozen vegetables can be viewed as health foods. On 2 June 2003, the USDA classified frozen French fries as a frozen vegetable.

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Frozen Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy