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
Recipes as an idea can be traced back into antiquity, in truth as far back into history as the ancient Egyptians, and maybe even further. In practice though, generally, these old records were just very basic pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are a few tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. During the time of the Romans a man called Apicius compiled a collection of documents which described recipes enjoyed by wealthy roman citizens. He recounts how the roman meals were separated into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Additionally, he describes how the Romans used a wide range of spices, including a few that will be familiar to modern chefs for example bay, fennel and asafoetida. Over the next few hundred years, the powerful families of Europe tried to serve the most exotic banquets, and because of this chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing recipes common in their social group. The arrival of TV brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this Broccoli Amandine recipe.
