Ingredients
1 lb ground beef
1 tbsp curry
1 tbsp chile powder
1 tsp seasoned salt
1 few green peas
1 med. chopped onion
1 lb can stewed tomatoes
1 cooked rice
Directions
Brown meat and add spices. Add chopped onion and
cooked till wilted. Add tomatoes. Cook a while.
When ready to serve add a handful or two of green
peas. Cook till done. Serve over rice.
Servings: 4 servings
Kima - Janet Recipe brought to you by Recipe Ideas
Categories: Grain; Meat; Mexican; Rice; Soup
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into distant history, in truth as far into history as the ancient Egyptians, and maybe even further. Interesting though that is, in the main part, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in 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 making drinkers feel `blissful`. Much later, in Roman times a man called Apicius compiled a collection of scripts describing recipes cooked by wealthy Romans. In his publication, he tells us how the meals were divided into starters, main course and afters, something that is very familiar to us today. Additionally, he describes how the chefs of Roman times used many different aromatic flavours, including a few that are still present in modern kitchens for example bay, mint and parsley. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from middle-east cuisine, including spices such as parsley and basil. The introduction of these new tastes was responsible for a torrent in manuscripts on food, some of which still exist in private cookery archives. Over the succeeding few hundred years, the wealthy families of the West competed with each other to serve the best banquets, and because of this chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and recording the recipes of their peers. When we get to the twentieth century, cooking books were in high demand, due to higher levels of literacy, increased leisure time and being a little richer. The TV revolution brought us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Kima Janet recipe.
