Ingredients
1 each chicken, fryer, skinned, cut
1/2 each cauliflower, florets
2 each potatoes, sliced
2 each carrots, sliced
1/2 each eggplant, cubed
2 each onions, sliced
1 each red or green pepper, sliced
2 each celery, sliced
1/2 tsp pepper
16 oz tomatoes, can
1/2 tsp garlic powder
2 tsp chicken boullion powder
1 1/2 cup water
1 tbsp dill weed
Directions
Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper.
Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle
with dill. Cover tightly and bake at 350F for 2 hrs. Stir after 1
hr. The flavour continues to develop as the casserole stands. Cal:
240, Fat 4/5g.
Servings: 6 servings
Chicken Napoli Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can read the history of meal recipes way back into the distant past, in fact as far into history as the ancient Egyptians, and maybe even further. Interesting though that is, mostly, these old records were just simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe in existence, according to food historians are a few stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in Roman times around 25BC a man called Apicius assembled a few documents showing how to cook the recipes cooked by wealthy Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius recounts how the ancient chefs used a wide range of spices and herbs, including a few that will be familiar to modern cooks like thyme, mint and parsley. Later on, there are some books dating from the 1300s : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the spicy food that is popular today, but rather descriptions of the types of food enjoyed by the nobility of that time. In the 15th century, the Crusaders brought back many foods and spices from the holy land, including coriander, parsley, and basil. These new foods and tastes caused an outbreak in recipe books, some of which are kept safe in private libraries. Over the following few centuries, the wealthy families of the West competed with each other to serve the most extravagent meals, and consequentially the best cooks and their recipes increased in prestige. However, it wasn`t until the 1800s that cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and recording recipes of the day. When we get to the 1900s, cooking books were in high demand, as a result of better eduction, more leisure time and a general increase in wealth. The arrival of TV brought us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chicken Napoli recipe.
