Ingredients
1 punky smcd91f
3 oranges -- juice of
1 lime -- juice of
2 chipotle chiles -- (canned)
1 chopped
3 cl garlic -- finely chopped
2 tsp oregano -- crushed
1 tsp cumin seeds
1 tsp black pepper
2 tbsp wine vinegar
1 tsp salt
Directions
Combine orange and lime juices, chiles garlic, oregano, cumin, black
pepper, vinegar and salt in blender. Puree until smooth. Makes enough
marinade for l l/2 to 2 pounds meat or chicken. Do you get the Times.
On page H 48 there are several marinades which are all low calorie.
There is a Teriyaki, Tandoori, Berber and Cinnamon-Orange Marinade.
If you didn't get the paper, do any of these interest you? Please let
me know and I'll post some for you. P FRISCHKNECHT
Recipe By :
From: Ladies Home Journal- August 1991
Servings: 4 servings
Adobe~ Mexican Smoked Chili Marinade Recipe brought to you by Recipe Ideas
Categories: Chili; Mexican; Sauce
The History of Recipes
Experts have found proof that recipes existed way back into antiquity, in fact as far back as early Egypt, and possibly even further. In practice though, sadly, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to academics is a collection of ancient tablets in ancient Sumerian describing 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 blissful. During Roman times 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. This early Roman chef recounts how the ancient Romans made use of many different aromatic flavors, including a few that will be familiar to modern chefs like bay, rue and parsley. Closer to modern times, there were some interesting books which appeared in the 1300s - a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian curry that is popular today, but instead recipes for the types of meals cooked for the rich and wealthy people of the time. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab countries, such as coriander, parsley, and rosemary. These new culinary innovations prompted an eruption in books on cookery, many of which are now in private collections. During the succeeding few centuries, the rich and powerful families of Wesstern Europe strove to offer the most extravagent meals, and as a consequence, cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookery books were greatly in demand mostly as a result of more people being able to read, more free time and having more disposable income. Like it or not, the introduction of television brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Adobe~ Mexican Smoked Chili Marinade recipe.
