Ingredients
20 beef consomme
8 oz tomato sauce
2 cup water
4 medium potatoes-cut into 1 pieces
4 carrots-halved lengthwise & cut int, o 1 1/2 pieces
2 stalks celery-cut into 1 pieces
2 green onions sliced, garnish
Directions
Combine first 3 ingredients - cover bring to a boil. Add potatoes and
simmer 10 minutes. Drop in prepared meatballs (below) and carrots.
Cook 10 minutes. Add celery. Simmer until vegetables are tender
10-15 minutes. Garnish with green onions.
Servings: 4 servings
Albondegas Recipe brought to you by Recipe Ideas
Categories: Dessert; Meat; Pie; Sauce; Sauce And Dip
The History of Recipes
We can track the history of `recipes` far back into the distant past, in truth as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, mostly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Later on, in Roman times around 25BC a roman called Apicius created a few scripts which described recipes cooked by the Romans. He recounts how the meals were split into starters, main course and afters, something we still use today. This early Roman chef describes how the ancient chefs made use of a wide range of spices, including many that are still in use today for example basil, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from the holy land, such as parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for an increase in cookery books, many of which are kept safe in private libraries. The introduction of the TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Albondegas recipe.
