1 1/2 lb ground beef up to 2lbs
1/2 medium green bell pepper, chopped
1 small onion, chopped
28 oz spaghetti sauce
1 tbsp garlic salt
1/2 tsp black pepper
8 oz uncooked elbow macaroni
1/2 cup water
Directions
=======================================================
============== ==== == Preheat the oven to 350 F. In a large skillet,
brown the ground beef, bell pepper, and onion over medium-high heat
for 6 to 8 minutes, stirring to crumble the beef, and cook until no
pink remains in the beef; drain off the excess liquid. Add the
remaining ingredients except the cheese; mix well. Place in a 2 1/2
quart casserole dish that has been coated with nonstick vegetable
spray; cover and bake for 25 minutes. Remove from the oven and top
with the mozzarella cheese. Bake, uncovered, for 15 to 20 more
minutes, or until heated through and the cheese has melted. Note:
This is a perfect dish to make ahead and freeze. You can even freeze
it in individual portions. That way the kids can microwave a dish
after school or anytime they need a quick meal.
Servings: 4 servings
Mr. Food's American Goulash Recipe brought to you by Recipe Ideas
Categories: Hungarian; Main Dish
The History of Recipes
We are able to track the history of meal recipes back into antiquity, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, in the main part, these early cookbooks were just basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are some clay tablets in the Sumerian language 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 making people feel wonderful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a collection of documents which described recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into appetizers, entrees and desserts, something we still use today. Aspicius recounts how the chefs of Roman times were skilled in the use of a wide range of aromatic flavors, including many that are still in use today such as thyme, mint and asafoetida. As we move on, there are two interesting cookery books published in the 14th Century : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that is familiar to us all today, but rather accounts of the types of food on the tables of the rich and powerful of the period. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from middle-east cuisine, such as basil and rosemary. These new foods and tastes led to a surge in cookery books, most of which are now in private cookery archives. During the following few hundred years, the powerful families of Europe tried to lay on the most extravagent banquests, and because of this cooks and their collection of recipes were at a premium. However, it was during the 1800s the formal cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the 1900s, recipe publications were increasing in popularity as a result of higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this Mr. Food's American Goulash recipe.
