12 oz beer
1/2 cup italian salad dressing
5 cl garlic, (minced)
2 tbsp lemon or lime juice
1 tbsp sugar
1 salt and pepper
3 cloves
1 worchestershire sauce
2 tbsp vinegar
Directions
Recipe by: tuttle@afton.cs.dal.ca (Marni Tuttle) Combine all
ingredients in a large pan. Add beef fajitas then over and chill in
refrigerator over night.
Servings: 1 servings
Beef Fajita Marinade Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Mexican; Sauce
The History of Recipes
Recipes as an idea can be tracked far back into history, in truth as far as the early Egyptians, and maybe even further. Interesting though that maybe, generally, these old cook books were just primitive pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to food historians are some clay tablets in Sumerian 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 drinkers feel wonderful. Progressing into Roman times 25BC a roman called Apicius wrote a number of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Romans used many different spices, including a few that will be familiar to modern cooks for example basil, fennel and parsley. Continuing our culinary historical journey, we find two interesting cookery books from the 1300s - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are not about the indian curry that is served today, but rather descriptions of the types of food prepared for the rich people of the period. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new spices and herbs caused a torrent in recipe books, the majority of which still exist in academic collections. Over the succeeding few centuries, the powerful and rich houses tried to lay on the best banquets, and consequentially chefs and their recipes could command a high salary. Even so, it wasn`t until the nineteenth century that cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and publishing recipes common in their social group. When we get to the 20th century, cook books were increasing in popularity due to better eduction, leisure time and having more money to spend. The TV revolution gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Beef Fajita Marinade recipe.
