1/2 cup cooked rice
3 eggs, separated
4 tbsp butter
1/4 tsp paprika
4 tbsp all-purpose flour
1 1/4 tsp salt
1/8 tsp dry mustard
2 cup milk
4 tbsp grated cheese
Directions
Cook rice until tender.Rinse with hot and cold water.Make a sauce of
butter,flour,and milk.Cook,until thickened.Beat egg yolks.Add
rice,sauce,seasonings and cheese.Fold in stiffly beaten egg whites.
Preheat oven to 350 degrees.Pour mixture into a greased shallow pan.
Bake @ 350 degrees,35 to 40 minutes.Serves 6.
Servings: 6 servings
Chinese Omelet Recipe brought to you by Recipe Ideas
Categories: Asian; Breakfast; Chinese; Egg
The History of Recipes
Recipes as an idea can be traced way back into the far past, in fact as far back into history as the ancient Egyptians, and possibly even further. In practice though, generally, these early recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history is a collection of stone tablets in Sumerian which describe the baking 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 `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, main meal and dessert, something we still use today. He also tells us how the early Romans made use of a wide range of aromatic flavors, including many that are still in use today like thyme, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought back many spices and herbs from the holy land, including spices like parsley, basil and rosemary. These new foods and tastes was responsible for an eruption in manuscripts on cookery, some of which still exist in private libraries. Over the succeeding few centuries, the rich families of the West competed with each other to serve up the most exotic meals, and consequentially the best chefs and their collection of recipes increased in prestige. However, it was during the 19th century that cooking and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, verifying, and recording recipes of the day. When we get to the 20th century, cooking publications were in high demand, mostly due to better eduction, people having increased leisure time and a general increase in wealth. The TV revolution brings us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Chinese Omelet recipe.
