One-Pan Dinner Rbtn28a Recipe


Ingredients

3 venison chops
2 potatoes
3 medium carrots
1 small chopped onion
1 celery stalk
1/2 tsp parsley


Directions

Brown meat, onion and celery in small amount of butter. Add cut and
sliced carrots and potatoes.
Sprinkle with parsley. Add enough water to almost cover. Cover and
simmer for 40 minutes (check occasionally so it does not cook dry).
Submitted By RONAMIT@NETVISION.NET.IL (RON AMIT) On 9 JUL 1995
125532 ~0400


Servings: 2 servings

 

 

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Categories: Dinner


The History of Recipes

Written recipes as a concept can be tracked far back into ancient history, certainly as far into history as the Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these early recipes were just very basic hieroglyphic or cunieform instructions for preparing food.

Much later, in Roman times a man called Apicius created a collection of scripts describing recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into appetizers, main meal and desserts, something we still use today. He also tells us how the ancient Romans made use of a good variety of spices, including a few you will know for example thyme, fennel and dill.

Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices like rosemary and coriander. These new spices and herbs led to an explosion in recipe books, most of which are kept safe in private libraries.

When we get to the twentieth century, cooking publications are in great demand, due to better eduction, people having increased spare time and being a little richer.

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We hope you enjoy this One Pan Dinner Rbtn28a recipe.

 


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