Ingredients
8 oz (1 cup) purchased spinach
1 dip
1 (10 oz) thin crust italian
1 bread shell
1 cup chopped broccoli
1 cup cubed cooked chicken or
1 turkey
1/3 cup sliced green onions
1 small tomato, seded, chopped
Directions
Spread spinach dip evenly over bread shell to within 1/2 inch of
edge. Top with remaining ingredients. To serve, cut into wedges. 8
servings.
Recipe By : Pilsbury Picnics & BBQ
Servings: 8 servings
No-Bake Salad Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Salad; Pizza; Salad
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into history, in fact as far as the ancient Egyptians, and quite possibly further than that. In practice though, mostly, these early cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to academics are some clay tablets in Sumerian 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 making those who drank it feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius compiled a few scripts which described recipes prepared by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into starters, main meal and dessert, a very modern way of dining. Additionally, he recounts how the ancient chefs made use of a good variety of spices and herbs, including many that are still in use today for example thyme, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many new spices and herbs from Arab countries, including spices such as basil and coriander. These new foods and spices was responsible for an explosion in recipe publications, most of which are now in academic collections. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe tried to serve the most exotic banquets, and as a consequence, chefs and their recipe collections were at a premium. Nevertheless, it was during the 19th century that haute cuisine and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording recipes of the day. When we get to the twentieth century, cookery publications are increasing in popularity mostly due to more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this No Bake Salad Pizza recipe.
