SALSA
29 oz canned whole peeled tomatoes, drain, ed/chopped
1/2 cup raisins
1/4 cup chopped cilantro or parsley
1/4 cup sliced scallions
2 tbsp minced jalapeno chilies, fresh or c, anned
4 garlic cloves, peeled/minced
2 tbsp fresh lime juice
1 salt
FAJITAS
6 chicken breast halves, skinned, bon, ed, grilled,
1 shredded lettuce
1 sliced avocado (or prepared guacamo, le)
1 shredded cheddar or monterey jack c, heese
1 dairy sour cream
1 8 corn tortillas, steamed or fried
Directions
In bowl, combine tomatoes, raisins, cilantro, scallions, chilies,
garlic and lime juice. Season to taste with salt. Cover; let stand at
least 2 hours, or overnight. To serve: Arrange bowls of salsa,
grilled chicken, lettuce, avocado, cheese, sour cream and basket of
tortillas on table. Let individuals assemble fajitas by layering
choice of ingredients on tortillas. Yield: 4 servings.
Servings: 4 servings
Chicken Fajitas With Raisin Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Dip; Fruit; Mexican
The History of Recipes
Transcribed cooking instructions as a concept can be found back into history, in fact as far as the early Egyptians, and possibly even further than that. Having said that, in the main part, these ancient records were just primitive hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a collection of clay 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 having made anyone who tried it feel `wonderful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, main course and desserts, a very modern way of dining. He also informs us how the Romans made use of many different spices and herbs, including a few you will know such as bay, fennel and asafoetida. As we move on, we find some interesting books from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are not about the curry that we all know today, but instead accounts of the types of food prepared by the cooks of the rich and wealthy people of those days. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, including spices like basil and coriander. These new foods and spices created a torrent in manuscripts on food, most of which are kept safe in private cookery archives. During the next few centuries, the families of Europe strove to offer the best banquets, and as a consequence, the best chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the nineteenth century that formal 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 US, devoted their lives to collecting, trying out, and publishing recipes of the day. By the advent of the 20th century, cookbooks were greatly in demand due to more people being able to read, people having increased free time and disposable income. The revolution that is television gave us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chicken Fajitas With Raisin Salsa recipe.
