16 oz can green pigeon peas
1/2 lb fresh pork, diced
1/2 lb bacon, diced
6 oz jar sofrito
4 oz can tomato sauce
2 oz jar alcaparrado, drained
1 1/2 cup rice (uncooked)
1 each packet sazon
2 1/2 cup water
2 tbsp dry white wine (optional)
1 tsp salt
Directions
In large heavy pot, saute fresh pork & bacon until it begins to
release it's fat. Add sofrito, tomato sauce,alcaparrado, rice &
Sazon. Mix well. Add pigeon peas, water, wine,salt. Cook uncovered
over medium heat until water begins to boil. Cover, simmer 30 mins.
Serves 4Subj: Bacalaitos minutes of cooking. Stir in chopped
bandhania.Subj: Arroz Con Gandules
Servings: 4 servings
Arroz Con Gandules Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into the far past, in truth as far back into recorded history as early Egypt, and maybe even further. Having said that, mostly, these early records were just primitive pictorial recipes for meal preparation.
In fact, the most ancient recipe discovered, according to academics is a series of ancient tablets in the Sumerian language 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 making anyone who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius compiled a number of scripts which described recipes prepared by wealthy Romans. In his scrolls, he describes how the roman meals were split into appetizers, entrees and desserts, a very modern way of dining. Aspicius informs us how the early Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs such as thyme, rue and parsley. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from the holy land, including spices such as basil and coriander. These new spices and herbs created an outbreak in books on cooking, the majority of which are now in private cookery archives. For the next few years, the wealthy families of Wesstern Europe tried to lay on the most extravagent banquests, and consequentially chefs and their recipe collections were at a premium. Even so, it was during the 1800s that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, recipe publications are increasing in popularity as a result of better eduction, increased leisure time and having more disposable income. The introduction of the TV brought us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Arroz Con Gandules recipe.
