Search results
Results from the WOW.Com Content Network
Ziti (Italian:) or zite (Italian:) is a shape of extruded pasta originating from the Italian regions of Campania and Sicily. [ 1 ] [ 2 ] It is shaped into long, wide tubes, about 25 cm (9.8 inches) long, that generally need to be broken by hand into smaller pieces before cooking.
The ezh looks similar to the common form of the figure three 3 . To differentiate between the two characters, ezh includes the sharp zigzag of the letter z , while the number is usually curved. Some typefaces use a form of 3 with a flat top, very similar (or virtually identical) to an ezh. [citation needed]
The easiest stylistic device to identify is a simile, signaled by the use of the words "like" or "as". A simile is a comparison used to attract the reader's attention and describe something in descriptive terms. Example: "From up here on the fourteenth floor, my brother Charley looks like an insect scurrying among other insects." (from "Sweet ...
Stir the sauce, ziti and 2 cups mozzarella cheese in the sauce pot. Spoon the beef mixture into 2 (12 1/2 x 8 1/2 x 2-inch) disposable foil pans. Top with the remaining mozzarella and Parmesan cheeses. Bake at 350°F. for 30 minutes or until the beef mixture is hot and the cheese is melted.
Cook the beef and onion in a 4-quart saucepan over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat.
Oral literature is especially rich in chiastic structure, possibly as an aid to memorization and oral performance. In Homer's Iliad and Odyssey, for instance, Cedric Whitman finds chiastic patterns "of the most amazing virtuosity" that simultaneously perform both aesthetic and mnemonic functions, permitting the oral poet easily to recall the basic structure of the composition during ...
Yields: 8 servings. Prep Time: 20 mins. Total Time: 2 hours 10 mins. Ingredients. 1/4 c. extra-virgin olive oil. 1 lb. sweet Italian ground sausage. 1. small yellow onion, finely chopped (about 1 c.)
Heat the olive oil in a large, deep, heavy skillet with a fitted lid, then toss in the garlic and sauté, uncovered, until golden—about 2 minutes.