4 oz mushrooms, sliced
1 lb livers, chicken
1/4 cup pepper, green, chopped
1 1/2 tbsp butter (or marg.), melted
2 tbsp catsup
1 rice, hot cooked
Directions
Drain mushrooms, reserving liquid. Add enough water to liquid to make
3/4 cup; set aside.
Saute chicken livers and green pepper in butter until livers are
browned. Stir in mushrooms, reserved liquid, and catsup; bring to a
boil. Reduce heat. Cover and simmer 10 minutes, stirring
occasionally. Serve over rice.
Servings: 4 servings
Chicken Livers With Rice Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry; Rice; Vegetable
The History of Recipes
We can trace the history of written recipes far back into the far past, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further. However, sadly, these old recipes were just basic pictorial instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to food historians are some tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and desserts, a style of dining still practiced today. He also informs us how the Roman cooks made use of many different aromatic flavors, including a few that are still present in modern kitchens for example bay, mint and asafoetida. Moving on, there were a couple of books dating from the fourteenth century ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the spicy food that is popular today, but rather descriptions of the types of meals served to the nobility of that time. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cooking, including spices like rosemary and coriander. The introduction of these new tastes created a torrent in cookery books, many of which still exist in academic collections. Like it or not, the introduction of TV brings us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Livers With Rice recipe.
