Microwave Corn On The Cob Recipe

Ingredients

1 corn on the cob


Directions

The easiest corn on the cob--peel the shuck back and rinse the corn
with water. Put the shuck back in place and microwave. The time
depends on the amount of corn and the power of your microwave. I use
5 minutes for one ear and add a minute for each other ear. Let the
corn sit for a minute or so or you might scald yourself with steam
when you break off the bottom of the shuck and remove shuck and silk
in one operation. I can't wait for summer and fresh corn.

Source: generic.

Posted by gidwitz@med.unc.edu (Susan Gidwitz) to the Fatfree Digest
[Volume 17 Issue 4] Apr. 5, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.

1.80á


Servings: 1 servings

 

 

Microwave Corn On The Cob Recipe brought to you by Recipe Ideas


Categories: Corn; Microwave


The History of Recipes

It is quite feasible to prove the history of transcribed cooking instructions back into antiquity, in fact as far back into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, these, ancient cookbooks were just primitive pictorial recipes for meal preparation.

Progressing into Roman times around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, main course and afters, a style of dining still practiced today. Aspicius also recounts how the chefs of Roman times made use of a good variety of aromatic flavours, including some that we all recognise for example basil, mint and dill.

Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab cooking, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices caused a torrent in manuscripts on cooking, many of which are kept safe in private collections.

By the advent of the twentieth century, cooking books were greatly in demand mostly as a result of more people being able to read, people having increased spare time and a general increase in wealth.

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