1 1/4 lb ground beef
2 package instant ramen noodles (3oz ea) orie, ntal flavor
2 cup frozen vegetable mixture
1/4 tsp ground ginger
2 tbsp thinly sliced green onion
Directions
1. In large skillet, brown ground beef over medium heat 8 to 10
minutes or until no longer pink, breaking up into 3/4 inch crumbles.
Remove with slotted spoon; pour off drippings. Season beef with one
seasoning packet from noodles; set aside.
2. In same skillet, combine 2 cups water, noodles (broken into several
pieces), vegetables, ginger and remaining seasoning packet. Bring to
boil; reduce heat. Cover; simmer 3 minutes or until noodles are
tender, stirring occasionally.
3. Return beef to skillet; heat through. Stir in green onion before
serving.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 4 servings
Asian Beef & Noodles Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
We are able to track the history of written recipes back into the far past, at least as far into history as the Egypt of the Pharoahs, and maybe even further. However, in the main part, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to food historians is a series of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As we move into The time of the romans around 25BC a man called Apicius created a number of documents detailing recipes cooked by his fellow Romans. In his publication, he tells us how the meals were split into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. He also tells us how the cooks of his times made use of many different herbs, including a few that will be familiar to modern chefs for example basil, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from the holy lands, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices prompted an explosion in recipe books, some of which are kept safe in academic collections. By the advent of the 20th century, cooking publications are in great demand, as a result of better eduction, leisure time and having more money to spend. The revolution that is television brings us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Asian Beef & Noodles recipe.
