1 package regular or light cream cheese (8 oz, )
1 pace thick & chunky salsa
1 chopped fresh cilantro (opt)
Directions
Place cream cheese on rimmed plate; let stand at room temperature
about 30 minutes to soften. Pour Pace Thick & Chunky Salsa over and
around cream cheese. Garnish with cilantro, if desired. Serve with
vegetable dippers, crackers or chips.
Servings: 1 servings
Classic Cream Cheese-Salsa Spread Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Dip; Mexican; Salsa
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into antiquity, in truth as far back as ancient Egypt, and possibly even further. However, in the main part, these ancient cookbooks were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are a few ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a man called Apicius compiled a collection of documents which described recipes cooked by the Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he describes how the chefs of Roman times were skilled in the use of a good variety of spices, including some that we all recognise for example thyme, rue and asafoetida. Moving on, there are two interesting recipe books which date from the 1300s ; a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the indian food that appears on menues today, but instead accounts of the types of food prepared by the cooks of the rich people of the time. Later, in the 15th century, the Crusaders brought back many new spices and herbs from the holy land, including spices such as basil and coriander. These new herbs and spices caused an eruption in recipe publications, some of which are kept safe in private cookery archives. During the following few centuries, the powerful families of Europe tried to offer the most exotic meals, and consequentially chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe publications became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and writing down the recipes of their peers. By the advent of the 1900s, cooking books were starting to become popular mostly due to better eduction, more spare time and a general increase in wealth. Like it or not, the introduction of TV brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Classic Cream Cheese Salsa Spread recipe.
