3 venison chops
2 potatoes
3 medium carrots
1 small chopped onion
1 celery stalk
1/2 tsp parsley
Directions
Brown meat, onion and celery in small amount of butter. Add cut and
sliced carrots and potatoes.
Sprinkle with parsley. Add enough water to almost cover. Cover and
simmer for 40 minutes (check occasionally so it does not cook dry).
Servings: 2 servings
One Pan Dinner Recipe brought to you by Recipe Ideas
Categories: Dinner
The History of Recipes
We are able to read the history of meal recipes way back into the distant past, at least as far as the early Egyptians, and quite possibly further than that. Interesting though that is, these, old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
As we move into The time of the romans around 25BC a man called Apicius assembled a few documents describing recipes enjoyed by the Romans. In his works, he recounts how the meals were split into starters, entrees and desserts, a style of dining still practiced today. This early Roman chef describes how the cooks of his times were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks such as basil, rue and parsley. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from Arab cooking, including basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in recipe books, many of which still exist in private libraries. By the advent of the 20th century, recipe books are in high demand, mostly due to more people being able to read, more leisure time and having more money to spend. |
We hope you enjoy this One Pan Dinner recipe.
