Pasta Salad Recipes Biography
Pasta salad is a dish prepared with one or more types of pasta, usually chilled, and most often tossed in a vinegar, oil or mayonnaise-based dressing. It is typically served as an appetizer or a main course.A pasta salad with shrimp, chicken and vegetables.The ingredients used vary widely by region, restaurant, seasonal availability, and/or preference of the preparer. The salad can be as simple as cold macaroni mixed with mayonnaise (a macaroni salad), or as elaborate as several pastas tossed together with a vinaigrette and a variety of fresh, preserved or cooked ingredients. These can include vegetables, legumes, cheeses, nuts, herbs, spices, meats, poultry, or seafood. Broccoli, carrots, baby corn, cucumbers, olives, onions, beans, chick peas, peppers, parmesan and feta cheeses are all popular ingredients in versions typically found at North American salad bars.Pasta salad is often regarded as a spring or summertime meal, but can be served year-round.In Australian and New Zealand cuisine, pasta salad became increasingly popular during the 1990s when commercial versions became more readily available in supermarket stores across both Australia, and New Zealand. It is made up of cooked pasta pieces (usually either shell pasta, elbow shaped pasta or Penne) covered in mayonnaise and accompanied by carrots, capsicum (bell peppers), and sometimes celery. It is similar in style to the American macaroni salad.Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They include a mixture of cold or hot foods, often including vegetables and/or fruits.Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. It is a localised version of the Mughlai Achaar. The South East Asian variations are usually made from different vegetables such as yardlong beans, carrots and cabbage which are pickled in vinegar and dried chillies. The vegetables are then tossed in ground peanuts.Variations of Malaysian acar include Acar Awak or Nyonya acar and Malay acar. Acar Awak is more elaborate, containing additional vegetables such as eggplants as well as aromatic spices in the pickling mix.Acar is commonly served as a condiment to be eaten with a main course.In Indonesia, acar is commonly made from small chunks of cucumber, carrot, shallot and occasionally pineapple, and marinated in a sweet and sour solution of sugar and vinegar.Some households add lemongrass or ginger to spice it up.The salad has also been adopted into Thai cuisine where it is called achat (Thai: อาจาด). It is made with cucumber, red chilies, red onions or shallots, vinegar, sugar and salt.It is served as a side dish with the Thai version of satay Arab salad is any of a variety of salad dishes that form part of Arab cuisine. Combining many different vegetables and spices, and often served as part of a mezze, Arab salads include those from Algeria and Tunisia such as the "Algerian salad" (Salata Jaza'iriya) and "Black Olive and Orange salad" (Salatat Zaytoon) and from Tunisia Salata Machwiya is a grilled salad made from peppers, tomatoes, garlic and onions with olives and tuna on top, those from Syria and Lebanon such as "Artichoke salad" (Salataf Khurshoof) and "Beet salad" (Salatat Shamandar), and those from Palestine and Jordan such as "Avocado salad".Other popular Arab salads eaten throughout the Arab world include fattoush and tabouli.A recipe for "Arab salad" in Woman's Day magazine includes diced tomato, cucumber and onion.[4] Often mixed with parsley and combined with the juice of freshly squeezed lemon and olive oil, unlike many Western salads, Arabic salad contains no lettuce. All the vegetables, except the onion, are left unpeeled, and the salad should be served immediately. Other variations include serving with fried pita slices or adding sumac to the lemon and oil dressing. Among Palestinians, this "Arabic salad" is known as Salatat al-Bundura ("tomato salad") and is popularly served alongside rice dishes.Similar salads in the Middle East include Persian salad shirazi, the Turkish choban salad, and Israeli salad.Bean salad is a common salad dish composed of various beans -- (green beans and/or yellow wax beans), cooked garbanzo beans, cooked kidney beans and typically onions, peppers or other vegetables, in a vinaigrette broth, sometimes sweetened with sugar. Some bean salads contain barley, pasta noodles or rice.Chef salad (or chef's salad) is a salad consisting of hard-boiled eggs; one or more varieties of meat, such as ham, turkey, chicken, or roast beef; tomatoes; cucumbers; and cheese; all placed upon a bed of tossed lettuce or other leaf vegetables. Several early recipes also include anchovies. A variety of dressings are used with this salad.Food historians do not agree on the history and composition of chef salad, much less who assembled the first one. Some trace this salad's roots to Salmagundi, a popular meat and salad dish originating in 17th century England and popular in colonial America. Others contend chef's salad is a product of early twentieth century, originating in either New York or California. The person most often connected with the history of this salad is Louis Diat, chef of the Ritz-Carlton in New York City during the 1940s. While food historians acknowledge his recipe, they do not appear to be convinced he originated the dish, which is more popularly attributed to either chef Victor Seydoux at the Hotel Buffalo, a Statler Hotel in Buffalo, New York or chef Jacques Roser at the Hotel Pennsylvania in New York City. Roser worked in various culinary positions in Paris before being invited to become head chef at the prestigious 1920s Hotel Pennsylvania, where he worked for over fifteen years.[citation needed] Seydoux first learned his craft in Montreux, Switzerland, and continued his studies in France and England before coming to work in the United State.Seydoux's first experiences in the U.S. included positions at the Waldorf-Astoria Hotel and the Ritz-Carlton. Although the origin of the salad is not generally known, as reported by Alice Rose Seydoux, widow of Victor, the salad was officially launched at the Hotel Buffalo.[citation needed] When the customers started requesting the off-menu salad made with cuts of meat, cheese and hard boiled eggs, the hotel decided to add it to the menu. Giving chef Seydoux the honor of naming the salad he is purported to have said "Well, it's really a chef's salad."The chef salad probably owes much of its popularity, according to Evan Jones in American Food: The Gastronomic Story (1975), to Louis Diat, chef at the Ritz-Carlton. Cooking a la Ritz includes Diat's recipe: "Chef's salad. Place separately in a salad bowl equal amonts of chopped lettuce (place on the bottom of the bowl), boiled chicken, smoked ox tongue and smoked ham, all cut in julienne style. Add 1/2 hard-cooked egg for each portion. Place some watercress in the center and serve with French Dressing." Diat did not invent the salad (older recipes exist), but its inclusion on the menu at the Ritz-Carlton would have introduced the salad to more of the public. It's possible that the inclusion of Thousand Island dressing is also linked to the Ritz, since the hotel also introduced the dressing to New York. This recipe, while containing smoked ox tongue, still contains the primary chef salad ingredients: meat, eggs, greens and presentation: julienne sliced meat, and sliced eggs. Several other early chef salad recipes mention crumbling Roquefort cheese over the salad.
Pasta Salad Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Salad Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Salad Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Salad Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Salad Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Salad Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Salad Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Salad Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Salad Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Salad Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Salad Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
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