1 no ingredients
Directions
4 lb all-purpose flour Alligator Sauce Piquant-3 Recipe brought to you by Recipe
Ideas
1 ga vegetable cooking oil
6 lb onions -- finely chopped
4 lg bell peppers -- finely
: chopped
1 bn celery -- finely chopped
1 Head garlic -- finely
: chopped
8 c water
8 cn tomato soup
4 cn tomato sauce -- (#303)
1 c sugar
1 bottle bay leaves
30 lb alligator meat -- chopped
: in bite-sized pieces
6 bn (large) green onions -- chop
: finely
: Salt and pepper -- to taste
: Cayenne pepper -- to taste
First make a roux, being careful not to burn it. Cook until brown. Add
onions, peppers, celery and garlic. Cook 10 to 20 minutes. Add water,
tomato sauce, soup, bay leaves and sugar. Cook this mixture for
approximately 1 hour, stirring every 10 minutes. Add meat and cook
another hour. Add green onions when meat is tender and cook an
additional 1/2 hour. Serves 90 to 120. Festival: St. Philomena Cajun
Country Festival; September 8-10, 1995.
Recipe By : Cajun Country Recipes
From: Bill Spalding
Servings: 90 servings
Categories: Cajun; Meat; Sauce
The History of Recipes
Written cooking instructions as an idea can be tracked back into history, in truth as far back as ancient Egypt, and possibly even further than that. In practice though, these, old cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to academics is a collection of ancient tablets in ancient Sumerian which recount the baking 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 exhilarated. Later on, in The time of the romans 25BC a man called Apicius compiled a few documents which described recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main course and desserts, a style of dining still practiced today. Additionally, he tells us how the early Romans made use of a wide range of herbs, including some that we all recognise such as basil, fennel and parsley. Continuing our culinary historical journey, there are two books which date from the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they are not about the spicy food that is popular today, but instead recipes for the types of food prepared by the cooks of the rich people of the period. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from Arab countries, such as basil and rosemary. The introduction of these new culinary ideas was responsible for an increase in books on cooking, many of which are now in private libraries. When we get to the 20th century, recipe publications are starting to become popular mostly due to more people being able to read, more free time and having more disposable income. |
We hope you enjoy this Alligator Sauce Piquant 3 recipe.
