Ingredients
1 package baby carrots, 14.5 ounces
1/4 cup apple juice
1/4 cup apple jelly
1 1/2 tsp dijon mustard
Directions
Place carrots and apple juice in medium nonstick skillet. Bring to a
boil. Reduce heat; cover and simmer 7 to 9 minutes or until carrots
are crisp-tender. Uncover; cook over medium heat until liquid
evaporates. Stir in jelly and mustard; cook and stir over medium heat
until jelly melts and carrots are glazed. Source: Fast & Healthy
Magazine. Posted to MC-Recipe Digest V1 #
Recipe by: Sue Klapper
From: Sherry Zeiss
Date: Wed, 11 Dec 1996 23:09:11 -0600
Servings: 4 servings
Apple Glazed Carrots Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Sauce; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions back into antiquity, in truth as far back as early Egypt, and maybe even further. In practice though, in the main part, these early recipes were just basic pictorial recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians is a series of 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 drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a man called Apicius compiled a collection of documents which described recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, a style of dining still practiced today. This early Roman chef tells us how the Roman chefs used many aromatic flavors, including many that are still in use today like bay, mint and asafoetida. Later, in the 15th century, the Crusaders brought back many new foods and herbs from middle-east cuisine, including spices such as rosemary and coriander. The introduction of these new tastes caused an increase in recipe manuscripts, many of which are kept safe in private libraries. During the next few hundred years, the powerful families of Europe tried to offer the most exotic meals, and because of this chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cooking books were starting to become popular mostly as a result of higher levels of literacy, leisure time and having more money to spend. |
We hope you enjoy this Apple Glazed Carrots recipe.
