8 eggs
1 tsp tabasco sauce
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
3 cup monterey jack cheese --
1 shredded
1 1/2 cup cheddar cheese -- shredded
1/3 cup green bell peppers --
1 minced
2 tbsp black olives -- sliced
2 tbsp green chiles -- chopped
Directions
* This will make 36 appetizers or about 8 brunch-sized servings.
1. Lightly grease a 9-inch square pan. Heat oven to 375 degrees. 2.
Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on
mixer to beat until light and fluffy, about 5 minutes. 3. Add flour,
baking powder and salt. Mix well then stir in cheeses, green pepper,
olives and green chiles. 4. Pour into prepared pan and bake 20-25
minutes. Let stand 5 minutes before serving. Cut into 36 pieces for
appetizer or into larger portions for serving with a spicy tomato
sauce or salsa.
Recipe By : Jo Anne Merrill
From: Western Mexican Cookbook
Servings: 36 servings
Caliente Cheese & Egg Brunch Dish Recipe brought to you by Recipe Ideas
Categories: Brunch; Cheese; Egg
The History of Recipes
Historians have proved the existance of recipes way back into ancient history, certainly as far back as ancient Egypt, and potentially, even further back. Interesting though that maybe, mostly, these early cook books were just basic hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to historians is a series of clay tablets in Sumerian which show 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 `wonderful`. During Roman times around 25BC a man called Apicius compiled some documents describing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, main course and desserts, something we still use today. Additionally, he describes how the ancient chefs made use of many different aromatic flavours, including a few that are still present in modern kitchens such as thyme, fennel and dill. As our culinary historical trip moves on a few more years we have two interesting books which date from the fourteenth century - one book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are not about the spicy food that is familiar to us all today, but instead recipes for the types of meals prepared for the rich and wealthy people of that period. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices created a torrent in cookery books, most of which are now in private collections. During the succeeding few hundred years, the wealthy families of Europe competed with each other to serve the most exotic meals, and as a consequence, the best chefs and their recipes were much in demand. Even so, it wasn`t until the nineteenth century the formal cooking and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, recipe books were in high demand, mostly due to more people being able to read, people having increased spare time and having more money. Like it or not, the introduction of television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Caliente Cheese & Egg Brunch Dish recipe.
