Ingredients
1 tbsp vegetable oil
1 lb ground chicken
1 green bell pepper, chopped
1 medium onion, chopped
30 oz canned sloppy joe sauce
3 cup cooked rice
6 hamburger buns or- english muffins, or- other bread
Directions
Heat oil in large skillet over medium-high heat until hot. Add
chicken; cook and stir 4 to 6 minutes or until no longer pink. Stir
in pepper and onion; cook 1 to 3 minutes. Add sloppy joe sauce. Cook
over medium heat about 8 to 10 minutes; stirring occasionally. Stir
in rice; cook until thoroughly heated. Spoon over hamburger buns.
Each serving provides: * 439 calories * 24 g. protein * 13 g. fat * 3
g. saturated fat * 56 g. carbohydrate * 2 g. dietary fiber * 64 mg.
cholesterol * 900 mg sodium
Source: Rice & Chicken - New Ideas for Old Favorites Reprinted with
permission from The USA Rice Council Electronic format courtesy of
Karen Mintzias
Servings: 6 servings
Chicken Sloppy Joes Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sandwich
The History of Recipes
Written cooking instructions as a concept can be observed back into ancient history, certainly as far as the Egyptians, and maybe even further. Interesting though that is, sadly, these old recipes were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a collection of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled some scripts which described recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient chefs used a good variety of aromatic flavours, including a few you will know for example thyme, rue and asafoetida. Moving our culinary historical trip onwards, there were two interesting cookery books published in the 1300s ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books are nothing to do with the spicy food that is served today, but rather descriptions of the types of meals eaten by the nobility of that period. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from Arab cuisine, including coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in recipe publications, most of which are kept safe in private libraries. During the next few centuries, the upper-class families of Wesstern Europe tried to serve the most exotic meals, and because of this the best cooks and their recipes were at a premium. However, it was during the 1800s that haute cuisine and recipe books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes common in their social group. By the advent of the 20th century, cooking books are increasing in popularity mostly as a result of higher levels of literacy, more leisure time and having more disposable income. The revolution that is television brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chicken Sloppy Joes recipe.
