1 med. carrot *
1 tbsp water
1 tsp butter or margarine
1 pinch orange peel **
1 pinch dried basil, crushed
1 snipped parsley (opt.)
Directions
* Carrot should be cut into Juilenne strips. ** Orange peel should
be finely shredded.
Place the carrot strips in a 10-ounce casserole. Sprinkle with water.
Micro-cook, covered, on 100% power for 1 to 1 1/2 minutes or just
till the carrot strips are crisp-tender. Let stand, covered, while
preparing butter mixture. For butter mixture, in a custard cup
combine butter or margarine, orange peel, and basil. Micro-cook,
uncovered, on 100% power for 15 to 30 seconds or till the butter or
margarine is melted. Drain carrot strips. Drizzle butter mixture over
carrot strips. Garnish with snipped parsley, if desired.
Servings: 1 servings
Carrots In Orange Basil Butter ( Mw ) Recipe brought to you by Recipe Ideas
Categories: Fruit; Vegetable
The History of Recipes
We can trace the history of meal recipes way back into the distant past, in fact as far into history as the ancient Egyptians, and possibly even further. Having said that, these, old records were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe found, according to academics is a collection of stone tablets in ancient Sumerian which describe 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 blissful and exhilarated. Later on, in Roman times around 25BC a man called Apicius assembled a few documents showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into starters, entrees and desserts, something we still use today. Aspicius describes how the ancient chefs used a good variety of spices and herbs, including some that we all recognise such as bay, fennel and dill. Later on, there are some books dating from the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the spicy food that is familiar to us all today, but instead accounts of the types of meals enjoyed by the nobility of the period. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from the East, such as parsley and basil. These new culinary innovations was responsible for a surge in books on cooking, many of which are kept safe in private cookery archives. For the next few years, the powerful families of the West strove to serve up the most exotic banquets, and as a result cooks and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that fine cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and writing down popular recipes of the day. By the advent of the twentieth century, recipe books are greatly in demand mostly due to increased literacy, more free time and having more disposable income. |
We hope you enjoy this Carrots In Orange Basil Butter ( Mw ) recipe.
