6 potatoes, baked in micro see below
1 onion, small
1 garlic clove, minced
1/2 lb ground beef -or-
1 can refried beans
1/2 cup taco sauce
1 dash cumin, ground
1 dash oregano, dried
2 jalepeno peppers, opt
1 cup cheese, shredded
Directions
Cooking potatoes :these times are based on medium potatoes, cook on
High and turn over part way through cooking;
1 potato : 4-6 min
2 potatoes : 6-8 min
3 potatoes : 8-12 min
4 potatoes : 12-16 min
5 potatoes : 16-20 min
6 potatoes : 20-22 min
Let stand a few minutes while making topping; then cut a crosscross
in top and press ends to push out potato. Top with topping and cheese
and serve.
TOPPING: If using ground beef, crumble ground meat in 6 cup (1.5L)
casserole. Add onion and garlic; microwave uncovered at High for 2-3
minutes or till no longer pink, stirring twice to break up lumps.
Drain off fat. Stir in flour, beans (if using) and seasonings,
microwave uncovered at High for 1 minute. Stir in taco sauce and
cover. Microwave at High for 3-5 minutes or till mixture comes to
boil and thickens. Stir at least once during cooking.
Servings: 6 servings
Microwave Chili Stuffed Baked Potatoes Recipe brought to you by Recipe Ideas
Categories: Chili; Microwave; Potato; Vegetable
The History of Recipes
It is possible to read the history of written recipes way back into ancient history, certainly as far as the ancient Egyptians, and maybe even further. However, sadly, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe found, according to experts are some clay tablets in ancient Sumerian which show 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 people feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius created some documents which described recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and afters, something we still use today. He also tells us how the Roman chefs were skilled in the use of many different herbs, including a few that will be familiar to modern chefs for example basil, fennel and parsley. Moving on, we find two interesting recipe books published in the fourteenth century - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of food prepared for the rich and wealthy people of the time. Later, in the 15th century, people returning from the crusades brought back many new foods and spices from the East, including spices like coriander, basil and rosemary. The introduction of these new tastes was responsible for an eruption in manuscripts on cookery, most of which still exist in academic collections. By the time we get to the twentieth century, cookbooks are increasing in popularity as a result of increased literacy, people having increased leisure time and disposable income. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Microwave Chili Stuffed Baked Potatoes recipe.
