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
Recipes as a concept can be found way back into antiquity, in fact as far as early Egypt, and possibly even further. Interesting though that maybe, sadly, these old cookbooks were just very basic hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to experts are a few stone tablets in Sumerian which recount 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 exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the cooks of his times used many different spices, including some familiar names for example thyme, mint and dill. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe strove to lay on the most exotic meals, and consequentially cooks and their collection of recipes became highly prized. Even so, it wasn`t until the nineteenth century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down the recipes of their peers. When we get to the twentieth century, cookery books were starting to become popular mostly as a result of better eduction, more free time and disposable income. |
We hope you enjoy this Beef Corn Casserole recipe.
