4 tbsp oil
18 oz beef roast,not to lean
1 garlic clove
2 onions
2 tsp paprika hot
1 pepper, red
1 pepper, green
9 oz carrots
1 leek
2 qt broth, clear
2 cup rice
2 can corn,whole cernel
1/2 tsp salt
1 tsp pepper
1 bunch parsley,chopped
Directions
1.Let the oil get hot in a big pot; cut the meat into cubes and brown
in the oil for about 20 minutes. 2.In the meantime; peel onion and
clove and chopped finely. 3.Clean the leek, carrots and the peppers
and dice finely. 4.Add the vegetables to meat and saute shortly and
pour in the broth.
Let come to a boil, and add the rice and let it all simmer 20
minutes. 5.Add the corn and let simmer for another 10 minutes. Season
to taste and add the parsley.Serve with a hearty bread. Recipe by
Bollerix Translated by Brigitte Sealing Cyberealm BBS 315-786-1120
Servings: 1 pot
Beef Corn Casserole Recipe brought to you by Recipe Ideas
Categories: Beef; Casserole; Corn; Main Dish; Meat
The History of Recipes
It is possible to read the history of `recipes` back into history, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, generally, these old recipes were just very basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to experts is a collection of tablets in Sumerian 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 anyone who drank it feel blissful. Later on, in The time of the roman empire 25BC a man called Apicius compiled a few documents describing recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also describes how the Romans used many different spices, including some that we all recognise for example basil, mint and dill. Later, there are a couple of interesting books published in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the curry that we all know today, but instead descriptions of the types of food prepared by the cooks of the nobility of that time. Later, in the fifteenth century, the Crusaders brought back many foods and spices from the Middle-East, including spices like rosemary and coriander. These new foods and spices caused a surge in manuscripts on cooking, the majority of which are kept safe in academic collections. For the decades that followed, the wealthy families of the West competed with each other to serve up the most extravagent banquests, and as a result the best chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the 1800s that formal cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and recording the recipes of their peers. By the time we get to the 1900s, cooking books were in high demand, as a result of increased literacy, people having increased free time and disposable income. The arrival of television brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on this web site. |
We hope you enjoy this Beef Corn Casserole recipe.
