Sydl3t's Blog

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The following is a list of all entries from the Dinner category.



Lasagna (singular, pronounced [laˈzaɲa] in Italian; plural lasagne pronounced [laˈzaɲe]) is both a form of pasta in sheets (sometimes rippled, though seldom so in Northern Italy) and also a dish, sometimes named lasagne al forno (meaning “oven-cooked lasagne”) made with alternate layers of pasta, cheese, and often ragù (a meat sauce) or tomato sauce. In the UK, the dish is always spelled lasagne as it is in Italy.

The word lasagna, which originally applied to a cooking pot, now simply describes the food itself.[1] Americans commonly use the singular “lasagna” to refer to both the dish and the pasta, while others use the Italian plural “lasagne”.

Although the dish is generally believed to have originated in Italy, the word “lasagna” comes from the Greek λάσανα (lasana) or λάσανον (lasanon) meaning “trivet or stand for a pot”, “chamber pot”[3][4][5]. The Romans borrowed the word as “lasanum”, in Latin, meaning “cooking pot”. The Italians used the word to refer to the dish in which lasagna is made. It wasn’t long before the name of the food took on the name of the serving dish.

Another theory suggests that lasagna might come from Greek λάγανον (laganon), a flat sheet of pasta dough cut into strips.[6][7][8][9]

The recipe was featured in the first cookbook ever written in England, leading to an urban legend that the dish originated in the British Isles.[10] The claim is dubious, in light of the much earlier Roman use of “lasanum”.


Chicken Fried Steak


Chicken fried steak (also known as country fried steak) is a piece of steak (tenderized cube steak) coated with seasoned flour and pan fried. It is associated with Southern U.S. cuisine and hospitality. Its name is likely due to chicken fried steak’s similarity in preparation to fried chicken, though the dish is also similar to the classic Viennese dish Wiener Schnitzel, a tenderized veal cutlet, coated with flour, eggs, and breadcrumbs and fried.

The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the nineteenth century who brought recipes for Wiener Schnitzel from Europe to the USA.[1] Lamesa, the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken fried steak, as does Bandera, Texas.[2]

Chicken fried steak is among numerous popular dishes which make up the official state meal of Oklahoma.

Chicken Alfredo


Fettuccine alfredo is a pasta dish made from fettuccine pasta tossed with parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. Although it was named by an Italian restaurateur, at his restaurant Alfredo alla Scrofa in Rome, it is largely an American dish, essentially the same as the Italian dish Fettuccine al burro e panna (‘fettucine with butter and cream’). In American cuisine, it is often mixed with other ingredients such as parsley, cream, garlic, shrimp and chicken. When seafood is added, such as shrimp and/or scallops, it is sometimes advertised as “fettucini neptune.”

Pasta tossed with cheese and butter or cream has a long history both in Italy and abroad.

It was popularized among American tourists in Rome by the restaurateur Alfredo di Lelio, who served it with his own name attached:

Fettuccine al burro is associated in every tourist’s mind with Rome, possibly because the original Alfredo succeeded in making its serving a spectacle reminiscent of grand opera.[2]

The restaurant’s story is that the dish was invented by di Lelio at his restaurant Alfredo alla Scrofa in 1914 as a variation of fettuccine al burro. When butter was added both before and after fettuccine was put in the serving bowl, the butter was known as doppio burro (double butter). Di Lelio’s original contribution was to double the amount of butter in the bowl before the fettuccine would be poured in, thus a triplo burro (triple butter) effect instead of double, which he started doing for his pregnant wife, who was having difficulty keeping food down. When his wife began eating again, Alfredo added the new dish to his restaurant’s menu.