1/2 cup chile powder
1 tbsp cumin
34 cup oil
Directions
Heat chile and cumin together in a saute pan until barely smoking.
Whisk in oil. Transfer to glass jar and let stand overnight for
proper separation.
Recipe By : Chef du Jour
From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23 Oct 1996
14:31:26 Pst
Servings: 4 servings
Chile Oil Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
It is quite feasible to prove the history of recipes far back into antiquity, in truth as far back into recorded history as ancient Egypt, and possibly even further. Having said that, in the main part, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
During Roman times 25BC a roman called Apicius wrote some documents which described recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius also recounts how the ancient cooks made use of a good variety of spices and herbs, including some familiar names such as basil, mint and parsley. During the succeeding few centuries, the powerful and wealthy houses tried to lay on the most exotic meals, and as a consequence, cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down popular recipes of the day. By the time we get to the twentieth century, cook books are increasing in popularity mostly as a result of more people being able to read, more free time and being a little richer. |
We hope you enjoy this Chile Oil recipe.
