1 tortilla, flour, 7-inch steamed
1 que bueno refried beans prepared ac, cording to lab
2 oz beef or chicken, cooked and shredded
1/4 oz cheese, cheddar, monterey or
1 american, grated
1 guacamole
1 sour cream
1 que bueno salsa with green chiles
Directions
Quantity of beans is #24 scoop
1. In center of flour tortilla, place Refried Beans, shredded beef or
chicken, and grated cheese. 2. Fold envelope style, rolling with edges
tucked in. 3. Deep-fry in hot oil until golden brown. Drain on paper
towels. 4. Serve garnished with guacamole, sour cream or salsa.
Makes 1 serving
Source: Carnation Company
Servings: 1 servings
Chimichanga Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
It is possible to track the history of written recipes back into distant history, at least as far back as ancient Egypt, and potentially, even further back. Having said that, these, early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to academics are some tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Aspicius also tells us how the ancient chefs made use of a wide range of aromatic flavours, including some that we all recognise like bay, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. These new culinary innovations created a torrent in books on cookery, many of which still exist in private cookery archives. For the decades that followed, the wealthy families of Europe competed to offer the most exotic meals, and because of this the best chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe books were in great demand, mostly due to higher levels of literacy, people having increased leisure time and having more disposable income. The arrival of television brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chimichanga recipe.
