4 each hot baked potatoes
15 oz hormel chili no beans
4 each 1 oz. slices, cheddar cheese
1 each sour cream if desired
Directions
SPLIT POTATOES IN HALF. TOP EACH WITH CHILI AND ONE SLICE OF CHEESE.
BROIL 2 TO 3 MINUTES OR UNTIL CHEESE IS MELTED AND BUBBLY. TOP WITH A
DOLLOP OF SOUR CREAM. SERVE HOT.
Servings: 4 servings
Chili Boats Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
We can read the history of meal recipes back into the far past, in fact as far into history as ancient Egypt, and potentially, even further back. Interesting though that is, generally, these early records were just very simple pictorial recipes for food preparation.
Later on, in Roman times around 25BC a man called Apicius created a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main meal and afters, something we still use today. This early Roman chef describes how the ancient chefs were skilled in the use of a wide range of aromatic flavours, including some that we all recognise such as thyme, mint and parsley. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas created an eruption in manuscripts on food, most of which are kept safe in private cookery archives. By the advent of the twentieth century, cooking publications are greatly in demand mostly as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Chili Boats recipe.
