A Bowl Of Red Recipe

Ingredients

6 to 12 chilies
3 cup cold water
1 package soy or textured vegetable protein (, 12oz)
2 tbsp oil
1 medium onion, chopped
1 cl garlic, minced
1 tbsp cumin
1/2 tsp red pepper
1 tbsp paprika
12 cup water


Directions

Wash, stem and remoeve seeds from the chilies. Put chiliesin 3 cups
cold water and bring to a boil. After about 45 minutes to an hour the
skins should slip off easily. Mash the pulp into a paste. If this
seems too difficult, you can substitute chili powder at the ratio of
1 tablespoon chili powder to a pod of chili. Read the instructions on
the soy or TVP package to see if the product was soaked beforehand.
If not, use some of the water to prepare this ingredient. Saute the
onions in the olive oil until translucent. Add the garlic and spices
, then the 12 cups of water. Bring to a boil, then add the nuggets.
Reduce to a simmer, cook for 30 minutes to an hour. If this seems
too runny, you can thicken with masa, the cornmeal flour used in
tortillas. When made in bulk, this chili can readily be frozen.

Total calories per serving: 163 Fat 4 grams

Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa_pooh@delphi.com) 2/4/96


Servings: 8 servings

 

 

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Categories: Chili


The History of Recipes

Food historians have tracked the existance of recipes back into history, in truth as far back into history as the Egyptians, and possibly even further than that. However, mostly, these early cook books were just very simple hieroglyphic or cunieform recipes for food preparation.

As we move into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts detailing recipes enjoyed by the Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Aspicius also informs us how the cooks of his times used many different aromatic flavors, including a few that will be familiar to modern cooks for example bay, rue and parsley.

During the following few hundred years, the powerful and wealthy houses competed to serve the best banquets, and consequentially the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century the formal cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes of the day.

By the time we get to the 1900s, cook books are highly popular due to better eduction, people having increased free time and having more disposable income.

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