Ingredients
2 9 flour tortillas
2 cup monterey jack cheese
1 can veg-all mixed vegetables, drained (, 16 oz)
1 cup chopped tomato
1/2 cup finely chopped green onion
1/2 cup finely chopped green pepper
3 tbsp mild green chilis
1/4 cup sliced ripe olives
Directions
1. Place tortillas on lightly greased baking sheet. Sprinkle one
tortilla with 1/2 cup cheese; top with half of the VEG-ALL, tomato,
onion, pepper, and chilis.
2. Sprinkle with 1/2 cup cheese and top with 1/2 of the olives.
3. Repeat proceure with second tortilla.
4. Bake at 425'F. approximately 10-12 minutes, until cheese is melted
and tortillas are crisp.
Servings: 2 servings
Mexicali Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Mexican; Pasta; Pizza
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into ancient history, in truth as far as early Egypt, and maybe further still. In practice though, generally, these early cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe found, according to experts in ancient history are some tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. As we move into The time of the romans 25BC a man called Apicius created some scripts which described recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman cooks were skilled in the use of a wide range of spices, including many that are still in use today for example thyme, fennel and parsley. Closer to modern times, we have two interesting cookery books which appeared in the 14th Century : a book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the spicy food that is served today, but instead accounts of the types of meals served to the rich and wealthy people of the period. In the fifteenth century, people returning from the crusades brought us many foods and spices from the holy land, including coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for a torrent in cookery books, most of which are kept safe in private libraries. Over the following few hundred years, the rich and powerful families of the West competed with each other to lay on the most extravagent banquests, and consequentially the best cooks and their recipes were at a premium. Even so, it was during the nineteenth century the formal cooking and recipe books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookery books were in high demand, as a result of better eduction, more leisure time and having more money to spend. |
We hope you enjoy this Mexicali Pizza recipe.
