Beef/Rice Casserole Recipe

Ingredients

1/2 lb ground beef
1 cup chopped onion
1 package chopped broccoli 10 oz.
1 can broc/cheese soup
1/2 cup milk
1 tsp garlic fresh
3/4 tsp rice
1 1/2 cup water


Directions

Pre-heat oven to 350 degrees. Prepare the rice with the water in
standard manner. (I do not use salt or margarine in the preparation
of the rice.) While the rice is cooking chop the onions and garlic.
Saute slowly until onions are just tender. Add the ground beef and
brown. Cook onions and ground beef about 7 minutes. Drain off the
fat. Return to medium heat. Separately mix the broccoli cheese soup
and milk. Stir until creamy in texture. At this point test for taste.
I usually add table grind black pepper and salt (less that 1/2
teaspoon). When the ground beef is ready, add the rice and broccoli,
and soup mixture, tossing carefully. Put the mixture in to a 9 x 9,
or 9 x 13 casserole dish. Sometimes I top this with seasoned bread
crumbs and Parmesan cheese. Bake about 35 minutes.


Servings: 8 servings

 

 

Beef/Rice Casserole Recipe brought to you by Recipe Ideas


Categories: Beef; Casserole; Main Dish; Meat; Rice


The History of Recipes

Historians have traced the existence of recipes way back into the far past, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. Having said that, generally, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.

Fascinatingly, the most ancient recipe discovered so far, according to academics are some stone 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 drinkers feel blissful.

Progressing into The time of the romans 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were split into starters, main course and afters, something we still use today. Additionally, he tells us how the Romans used a wide range of spices and herbs, including some that we all recognise like basil, fennel and parsley.

As our culinary historical trip moves to more modern times we have some books published in the 1300s ; a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the curry that is familiar to us all today, but instead descriptions of the types of meals on the menues of the rich and powerful of that time.

In the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices such as rosemary and coriander. These new foods and spices was responsible for a torrent in manuscripts on food, most of which are kept safe in private collections.

Over the succeeding few centuries, the rich families of Wesstern Europe competed with each other to serve the most exotic banquets, and as a consequence, cooks and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century that haute cuisine and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, verifying, and publishing the recipes that were being prepared for the better households.

When we get to the 20th century, cooking publications are in high demand, mostly due to more people being able to read, people having more spare time and having more money to spend.

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