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Directions
: dressing--
8 oz plain low fat yogurt
1/4 c sour cream
1/3 c chopped Major Grey's Mango
: Chutney
2 TB apple cider vinegar
1 TB lemon juice
1/8 ts ground allspice
1/8 ts freshly ground black pepper
: SALAD--
1 lb deli roast beef -- cut into
1/4 " slices
4 c torn romaine lettuce leaves
1 lg mango, peeled -- cut into
3/4 " cubes
1 red bell pepper -- cut into
3/4 " pieces
To make the dressing, combine the yogurt, sour cream, chutney,
vinegar, lemon juice, allspice, and pepper in a medium bowl. Trim the
fat from the roast beef. Stack the beef slices and cut lengthwise in
half and then crosswise into 1/2-inch-wide strips. To serve, put the
lettuce on a serving platter and arrange the beef, mango, and bell
pepper on top of the lettuce. Drizzle 1/2 cup dressing over the salad
and pass the remaining dressing separately. Serves 4 to 6
Recipe By : Nathalie Dupree, Well-Stocked Pantry
From: Path
~0700 (P
Servings: 4 servings
Caribbean Beef Salad (Creamy Chutney Dressing Recipe brought to you by Recipe Ideas
Categories: Meat; Salad
The History of Recipes
Written cooking instructions as an idea can be traced way back into history, at least as far back into history as early Egypt, and maybe further still. Interesting though that is, in the main part, these ancient recipes were just basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history are a few clay tablets in ancient Sumerian which recount the preparation 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 and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts describing recipes prepared by the Romans. In his scrolls, he recounts how the meals were divided into appetizers, entrees and desserts, something we still use today. Aspicius recounts how the ancient cooks were skilled in the use of many spices, including a few that will be familiar to modern chefs like bay, mint and asafoetida. In the 15th century, knights returning from the crusades brought back many foods and herbs from the East, including coriander, parsley, and basil. These new foods and tastes led to a surge in books on cookery, most of which are kept safe in private cookery archives. Over the following few centuries, the rich and powerful families of Europe competed with each other to offer the most exotic meals, and as a result the best cooks and their recipes increased in prestige. However, it was during the 1800s that cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 1900s, cookery publications are in great demand, mostly as a result of increased literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Caribbean Beef Salad (Creamy Chutney Dressing recipe.
