1/2 cup rice, uncooked (not
1 instant)
1 (20 oz.) crushed pineapple,
1 in own
1 juice
1 (3 oz.) pkg. sugar-free
1 fruit
1 flavored gelatin
1 boiling water
1 pineapple juice, drained
1 from can
1 maraschino cherries
1 heavy cream
Directions
Cook rice according to package directions. Drain, set aside. Drain
pineapple, reserving 1 cup juice. Dissolve gelatin in 1 cup boiling
water. Add juice. Stir in well drained rice, the cooked rice will
absorb the color and flavor of the gelatin. Mix well and chill until
thickened but not quite set. Add drained pineapple and cherries, if
desired. Fold in cream that has been whipped. Chill. 8 servings.
Servings: 1 servings
461656 -- Diabetic Glorified Rice Recipe brought to you by Recipe Ideas
Categories: Diabetic; Rice; Vegetable
The History of Recipes
Recipes as an idea can be traced far back into antiquity, certainly as far as the Egyptians, and quite possibly further than that. In practice though, in the main part, these early recipes were just very basic hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians are some ancient tablets in ancient Sumerian which recount the preparation 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 and blissful. During the time of the Romans a roman called Apicius wrote some documents detailing recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius also informs us how the chefs of Roman times used many aromatic flavors, including some that we all recognise for example basil, rue and parsley. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices like parsley, basil and rosemary. The introduction of these new tastes caused an eruption in manuscripts on cookery, some of which still exist in private libraries. Over the next few hundred years, the powerful and wealthy houses competed to lay on the best banquets, and because of this the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and writing down recipes of the day. When we get to the 20th century, cook books are highly popular due to higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this 461656 Diabetic Glorified Rice recipe.
