Albondigas Recipe

Ingredients

1/2 lb ground pork
1/2 lb ground beef
1 egg
1/2 cup brown rice, uncooked
1 onion, diced fine
1/2 tsp tomio (thyme)
8 cup water
1 tomato, chopped
1 clove garlic, diced
1/2 cup chili huerta
2 yerba buena
1 thick slice french bread
1/2 tsp comino (cumin)
2 carrots, sliced thin
1 cup peas, fresh or frozen


Directions

Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into
small balls. Bring water to boil and add balls; simmer at low boil
for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let
simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french
bread in small amount of soup broth until very soft. Place in blender
with comino; chop together; add to soup. Next add carrots and peas;
simmer until vegetables are tender. Serve.


Servings: 4 servings

 

 

Albondigas Recipe brought to you by Recipe Ideas


Categories: Meat; Mexican


The History of Recipes

We can follow the history of written recipes way back into antiquity, in fact as far back as the ancient Egyptians, and maybe even further. In practice though, in the main part, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.

In fact, the most ancient recipe discovered so far, according to historians are a few ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`.

Later, there were some interesting books which date from the 1300s : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of food on the menues of the upper classes of that time.

Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes prompted a torrent in recipe manuscripts, many of which are kept safe in academic collections.

For the centuries that followed, the rich and powerful families of Wesstern Europe strove to offer the most exotic banquets, and because of this chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes to help cooks of their time.

The arrival of television brings us TV chefs and the accompanying recipe books.

Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on this web site.

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We hope you enjoy this Albondigas recipe.

 


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