1 lb peeled potatoes, cut into
1 1/2 inch cubes
1/2 cup water
1/3 cup chopped onion
1/4 cup each chopped green and red
1 bell peppers 4 tb cheese flavor spr, inkls
1 tsp parsley flakes
1 tsp blend seasoning
Directions
Spray medium skillet with non-stick cooking spray. Add cubed potatoes,
water and onions. Cover. Cook over medium heat 10-15 minutes or
until potatoes are crisp tender. Remove lid, add bell peppers. Stir
occasionally until liquid has evaporated and vegetables are tender.
Add cheese sprinkles, parsley flakes and table blend seasoning. Toss
well and serve.
Servings: 6 servings
Lean & Cheesy Brunch Potatoes Recipe brought to you by Recipe Ideas
Categories: Brunch; Cheese; Potato; Vegetable
The History of Recipes
We can follow the history of meal recipes way back into antiquity, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, in the main part, these early records were just very simple hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian describing the baking 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 exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created a few documents detailing recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius also tells us how the chefs of Roman times used many different aromatic flavours, including a few you will know like thyme, rue and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. These new culinary innovations led to an explosion in manuscripts on food, many of which still exist in academic collections. During the following few hundred years, the upper classes competed to serve the best banquets, and as a result the best chefs and their recipes were greatly in demand. Notwithstanding that, it was during the 19th century that formal cookery and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookbooks were highly popular due to increased literacy, people having increased leisure time and being a little richer. The arrival of television gave us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Lean & Cheesy Brunch Potatoes recipe.
