1 tbsp butter
1 onion, finely chopped
1 banana
1 tbsp curry powder
1/2 cup water
1 tbsp apricot jam
1/2 cup sour cream
1/2 cup mayonnaise
1/2 tsp salt
Directions
Absolutely delicious with crunchy vegetables, this is also great with
crackers, chicken fingers and wings.
pepper
In saucepan, melt butter over medium heat; cook onion for 3 minutes,
or until softened but not browned. Push to side of pan. Thickly slice
banana. Add to pan and cook for 1 minutes. Add curry powder and cook
for 1 minute, stirring all ingredients together. Add water and bring
to boil; reduce heat and simmer for 10 minutes or until thickened and
liquid is reduced by half. Remove from heat; stir in jam. Transfer to
food processor or blender; process until smooth. Add sour
cream,mayonnaise, salt, and pepper to taste; process just until
combined. (Can be covered and refrigerated for up to 1 day. Let stand
at room temperature for 30 minutes before serving.) Makes 2 cups.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
Servings: 2 servings
Banana Curry Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Banana; Dip; Fruit
The History of Recipes
It is possible to track the history of meal recipes back into the far past, certainly as far back into history as the Egypt of the Pharoahs, and maybe further still. Having said that, generally, these ancient cook books were just primitive pictorial instructions for preparing food.
In fact, the oldest recipe discovered so far, according to experts are a few stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later on, in Roman times around 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. This early Roman chef informs us how the Roman chefs used a wide range of aromatic flavours, including some that we all recognise for example basil, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, such as parsley, basil and rosemary. These new foods and tastes caused an eruption in recipe books, many of which are kept safe in private cookery archives. For the next few years, the wealthy families of Wesstern Europe competed to serve up the most exotic banquets, and because of this cooks and their collection of recipes were highly sought after. However, it wasn`t until the 19th century that cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and recording recipes common in their social group. By the advent of the twentieth century, recipe publications are highly popular mostly due to higher levels of literacy, people having more spare time and disposable income. |
We hope you enjoy this Banana Curry Dip recipe.
