1 can corn with red and green
1 peppers -- drained
1 can corn, cream-style
2 tbsp peanut oil
1 tsp sesame oil
1 large garlic clove -- crushed
1 tsp fresh ginger root -- grated
1 1/2 lb vegetables -- sliced
1/2 cup light stock or hot water
1 tbsp oyster sauce
2 tsp soy sauce, low sodium
1/2 tsp salt
1/2 tsp monosodium glutamate --
1 optional
2 tsp cornstarch
1 tbsp cold water
Directions
Heat oils in wok with garlic and ginger, add vegetables and fry,
stirring, for 2 minutes. Add hot water or stock and sauces, salt and
msg mixed together. Cover and simmer for 4 minutes. Push vegetables
to side of wok, add cornstarch mixed with cold water, stir until
thick. Toss vegetables in sauce and serve immediately with boiled
rice.
Recipe By : "Kwanzaa" , African-American Culture and Cuisine
Servings: 1 servings
Mexicali Corn Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Corn; Main Dish; Mexican
The History of Recipes
We are able to read the history of meal recipes back into the distant past, certainly as far back as ancient Egypt, and maybe further still. Interesting though that is, sadly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe found, according to experts are a few clay tablets in 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 `wonderful`. Later on, in Roman times around 25BC a roman called Apicius compiled a few documents which described recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman cooks were skilled in the use of many spices, including a few that are still present in modern kitchens for example thyme, fennel and parsley. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the East, including spices like coriander, parsley, and rosemary. These new herbs and spices prompted an outbreak in recipe publications, some of which are now in private libraries. For the next few years, the rich and powerful families of Europe tried to serve up the most exotic banquets, and as a result the best chefs and their recipes became highly prized. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording recipes of the day. The introduction of the TV brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Mexicali Corn Casserole recipe.
