1 recipe basic arepa dough
2 tbsp oil
1/2 lb ground beef
1/2 lb ground pork
1 medium onion -- chopped
1 clove garlic -- minced
1 small green chile -- chopped
2 large tomatoes -- peel, seed, chop
1/2 tsp achiote powder
1/2 tsp ground cumin
1/4 tsp thyme leaves
1/4 tsp black pepper
1 tsp salt
8 pimento-stuffed olives sliced
1 tbsp capers
Directions
Stuffed Arepas From Venezuela
Heat oil in a heavy skillet over medium heat, add meat, onions,
garlic, green chile, tomato, achiote, cumin, thyme, black pepper and
salt, and cook, stirring occasionally, for 20 minutes, or until
tomatoes have formed a thick sauce. Stir in olives and capers.
Prepare a recipe of basic arepas, shape into 3-inch discs (3/4-inch
thick), cook. When done, split in half, fill with meat sauce and
serve hot.
NOTES : Entered into MasterCook by Garry Howard - Cambridge, MA
garhow@hpubmaa.esr.hp.com
Servings: 10 servings
Arepas Rellenas Con Guiso De Carne Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican
The History of Recipes
Experts have tracked the existence of recipes way back into antiquity, at least as far as pharonic Egypt, and maybe further still. Having said that, mostly, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to food historians are some tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the chefs of Roman times used many aromatic flavours, including a few that will be familiar to modern chefs like bay, rue and dill. As our culinary historical trip moves to more modern times there were two interesting books which were published in the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian curry that is served today, but instead accounts of the types of food on the menus of the rich and powerful. In the 15th century, people returning from the crusades brought us many foods and herbs from Arab cuisine, including rosemary and coriander. The introduction of these new foods and spices created an explosion in books on cookery, the majority of which are kept safe in private libraries. Over the next few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve the most extravagent meals, and because of this the best cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery books were in high demand, mostly as a result of higher levels of literacy, people having more leisure time and having more money to spend. The introduction of television brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Arepas Rellenas Con Guiso De Carne recipe.
