Avocado Salsa Recipe Recipe


Ingredients

1 tsp grated orange peel
1 medium orange, peeled & diced
2 tsp grated lemon peel
1 tbsp lemon juice
2 tbsp minced onion
2 tbsp chopped cilantro
1 tsp ground cumin seed
1/2 tsp salt
1 large ripe avacado, diced
1 dash cayenne pepper to taste


Directions

Combine all except avacado. Gently stir avacado into salsa and add
cayenne to taste. Serve w chips or NAUGHTY (c*****n)!!

Posted by SIDELLE Silverstein to the
Fatfree Digest [Volume 11 Issue 21], Oct. 21, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.


Servings: 1 servings

 

 

Avocado Salsa Recipe Recipe brought to you by Recipe Ideas


Categories: Appetizer; Dip; Fruit; Mexican; Salsa


The History of Recipes

Experts have traced the existance of recipes far back into history, in fact as far back as the Egyptians, and potentially, even further back. Having said that, in the main part, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.

Interestingly, the most ancient recipe found, according to experts are some tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`.

During Roman times 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into appetizers, main course and afters, a style of dining still practiced today. This early Roman chef recounts how the cooks of Roman times were skilled in the use of many different herbs, including a few that are still present in modern kitchens like thyme, mint and dill.

Closer to modern times, we find some interesting books from the fourteenth century ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the curry that is popular today, but rather descriptions of the types of meals on the tables of the rich and wealthy people of the time.

In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices like basil and coriander. The introduction of these new foods and spices created a torrent in manuscripts on food, many of which still exist in private collections.

During the succeeding few centuries, the powerful and rich houses strove to offer the best banquets, and as a result the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, verifying, and recording recipes to allow everyone to enjoy them.

By the arrival of the 1900s, cook books were greatly in demand due to increased literacy, people having increased leisure time and disposable income.

Like it or not, the introduction of television gave us TV chefs and the spin-off recipe books.

Which brings us neatly up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like those on the site you are now reading.

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We hope you enjoy this Avocado Salsa Recipe recipe.

 


Avocado Salsa Recipe Recipe, one of many tasty recipes brought to you by Recipes Ideas




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