4 idaho potatoes
3 tbsp vegetable oil
1 onion, chopped
1 garlic clove, mashed
10 oz pkg frozen broccoli spears
1 1/8 cup chicken broth
1 tsp vinegar
1 tbsp cornstarch
1 tbsp soy sauce
1/3 cup toasted slivered almonds
1/2 cup chopped pimientos
Directions
Scrub potatoes well. Dry, then prick with a fork. Bake in a 425
degree F. oven 55-60 minutes, until soft. In medium saucepan heat
oil; saute onion and garlic until onion is tender. Add broccoli,
chicken broth and vinegar. Bring to a boil. Cover. Cook 2-3 minutes,
until broccoli is crisp-tender. Mix cornstarch with soy sauce, stir
into pan; return to boiling, boil 1 minute. Just before serving, stir
in almonds and pimiento. Cut an 'x' in the top of each potato with
tines of a fork, then push up some of the potato with slight pressure
of the finger. Spoon topping over each blossomed potato.
Nutrition (per serving): 460 calories
Saturated fat 2 g Total Fat 17 g (34% of calories) Protein 11 g
(9% of calories) Carbohydrates
66 g (57% of calories)
Cholesterol 0 mg Sodium 702 mg Fiber 3 g Iron 4 mg
Vitamin A 1661 IU Vitamin C
98 mg Alcohol 0 g
Source: The Idaho Potato Commission
Servings: 4 servings
Broccoli Amandine Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions way back into distant history, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, sadly, these old records were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Progressing into Roman times around 25BC a roman called Apicius assembled a few documents describing recipes prepared by the Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something we still use today. Aspicius also informs us how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens like basil, rue and dill. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. These new foods and tastes prompted an outbreak in cookery books, many of which are kept safe in private cookery archives. By the advent of the twentieth century, cookery publications were in great demand, mostly due to better eduction, people having increased spare time and having more money to spend. |
We hope you enjoy this Broccoli Amandine recipe.
