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
It is actually possible to track the history of recipes way back into distant history, certainly as far into history as pharonic Egypt, and possibly even further. Interesting though that is, these, old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which describe 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 anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius assembled a number of documents describing recipes cooked by the Romans. In his works, he recounts how the meals were split into hors d`oeuvres, main course and desserts, something we still use today. This early Roman chef recounts how the Roman chefs made use of many aromatic flavours, including some that we all recognise like basil, rue and dill. During the following few centuries, the upper-class families of the West competed with each other to lay on the most extravagent banquests, and as a consequence, cooks and their recipes were highly sought after. However, it wasn`t until the nineteenth century the formal cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. By the advent of the 1900s, cookery publications were in high demand, as a result of more people being able to read, more free time and being a little richer. The revolution that is television brings us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Beef_Rice Casserole recipe.
