Ingredients
3 lb hadrosaur meat (maiasaurus)*
1 tbsp cooking oil
1 carrot, small chunks
2 celery, chopped
3 tbsp quick-cooking tapioca
1/4 cup white wine
1 tsp beef bouillon granules
1/4 tsp salt
1/4 tsp ground cinnamon
6 oz frzn apple juice concentrate, thawed, undilu
Directions
If Maiasaurus meat is not available, lean pork will do.
Trim any fat from hadrosaur meat. Cut in half, if necessary, to fit
into crockpot. Put carrots and celery into bottom of crockpot.
Sprinkle in tapioca and add apple juice concentrate combined with
other ingredients. Cover, cook on Low for 10-12 hours or on high for
(http;//www.indy.net/~roy/)
Servings: 4 servings
Apple Roast Hadrosaur Recipe brought to you by Recipe Ideas
Categories: Apple; Crock Pot; Crockpot; Fruit; Meat
The History of Recipes
Written recipes as an idea can be found way back into history, at least as far into history as the Egyptians, and potentially, even further back. In practice though, generally, these ancient cook books were just simple pictorial instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a collection of ancient 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 having made those who drank it feel blissful and exhilarated. During the time of the Romans a roman called Apicius compiled a collection of documents detailing recipes cooked by the Romans. He recounts how the roman meals were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius informs us how the early Romans used many different spices, including a few you will know for example thyme, fennel and parsley. Moving our culinary historical trip onwards, there were some recipe books from the fourteenth century ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the spicy food that we all know today, but rather recipes for the types of meals on the menus of the rich and wealthy people of those days. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including spices like parsley and basil. These new culinary innovations caused a surge in cookery books, most of which still exist in private collections. Over the next few hundred years, the upper-class families of the West competed to offer the best banquets, and consequentially the best chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and writing down recipes common in their social group. When we get to the 20th century, cookery publications were in great demand, due to better eduction, people having increased leisure time and a general increase in wealth. The arrival of TV brings us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Apple Roast Hadrosaur recipe.
