Angel Hair Pasta & Stewed Tomatoes Recipe

Ingredients

1 box angel hair pasta
2 can stewed tomatoes juice from one lemo, n (small)
1 cup broccoli, chopped
3 cloves garlic, chopped up fine
2 tsp fresh oregono
1 tsp basil
1 tsp thyme


Directions

Cook pasta. Cook broccoli (steam or boil). Mix pasta, broccoli and
rest of ingrediants. Its that easy and tastes great! I'll be having
it for lunch today. Shared by Johnathan Adams

From Genie F&W Library FFD9403.TXT Recipes from the Fat Free Digest
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)


Servings: 1 servings

 

 

Angel Hair Pasta & Stewed Tomatoes Recipe brought to you by Recipe Ideas


Categories: Italian; Pasta; Soup; Stew; Tomato


The History of Recipes

We can follow the history of `recipes` way back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. However, in the main part, these early cook books were just simple hieroglyphic or cunieform instructions for preparing food.

In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful.

Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts describing recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into starters, main meal and dessert, something that is very familiar to us today. This early Roman chef recounts how the ancient cooks were skilled in the use of a wide range of herbs, including a few you will know for example basil, mint and dill.

Later on, we have a couple of interesting books published in the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that appears on menues today, but instead accounts of the types of food on the tables of the upper classes of the period.

Later on in the 1400s, knights returning from the crusades brought back many foods and spices from middle-east cuisine, including spices like coriander, basil and rosemary. These new herbs and spices was responsible for an eruption in recipe publications, some of which are now in private libraries.

For the centuries that followed, the upper-class families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and because of this the best chefs and their recipes were highly sought after. Nevertheless, it was during the 19th century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down the recipes of their peers.

By the time we get to the 20th century, cooking books are in high demand, as a result of higher levels of literacy, people having increased free time and being a little richer.

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We hope you enjoy this Angel Hair Pasta & Stewed Tomatoes recipe.

 


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