CHILES
6 california chiles *
3 egg, separated
4 oz monterey jack cheese
1/2 cup all-purpose flour
1 oil for frying
TOMATO SAUCE
4 small tomatoes, peeled
1/2 tsp salt
1 small onion
2 small california chiles
1 clove garlic
1/8 tsp ground cinnamon
1 tbsp vegetable oil
1/8 tsp ground cloves
1/2 cup chicken broth
Directions
* California Chiles should be roasted and peeled.
Servings: 6 servings
Chiles Rellenos Con Queso 2 Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into the distant past, at least as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, generally, these early records were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to experts is a collection of ancient tablets in Sumerian describing 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 tried it feel `exhilarated, wonderful and blissful`. During the time of the Romans a man called Apicius assembled some documents detailing recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of his times used many herbs, including a few that will be familiar to modern chefs like basil, mint and parsley. Moving our culinary historical trip onwards, there are some recipe books published in the 1300s - a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that is served today, but rather accounts of the types of food cooked for the rich and powerful of that time. Later on, in the 15th century, the Crusaders brought back many foods and spices from the Middle-East, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas caused an explosion in books on cookery, some of which still exist in private cookery archives. Over the next few hundred years, the powerful families of Europe competed to offer the most extravagent banquests, and as a result chefs and their recipes became highly prized. However, it wasn`t until the 19th century that cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the 20th century, recipe publications were in great demand, as a result of increased literacy, increased leisure time and disposable income. The arrival of TV brought us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chiles Rellenos Con Queso 2 recipe.
