Ingredients
11 oz broccoli
8 oz carrots
8 oz chickenbreast filets
1/2 cup milk
3/4 cup butter
2 1/2 oz cream of wheat
1 egg, separated
6 oz cottage cheese pureed
1 pepper
1 nutmeg,ground
2 tbsp parsley,chopped
4 tbsp lime juice
3 cup chickenbroth, instant
2 cup chickenbroth,canned
1 can whole cernel corn,drained
Directions
1.Wash broccoli and cut into little roses, clean and peel carrots and
cut into slices.Slice the chickenfilets in small slices. 2.For the
dumplings heat the milk and the butter to a boil;add the cream of
wheat while you stir and cook until it is a big dumpling. 3.Let it
cool a little than mix in the eggyolk,cheese,salt,pepper,nutmeg and
parsley and 1 tablespoon of the limejuice. 4. Whip the eggwhite until
stiff and fold it under 5.Heat saltwater in pot and with a teespoon
cut off little dumplings and let them simmer in the saltwater for 5
minutes. 6.Heat the broth;add broccoli,carrots and chickenmeat and
simmer 5 minutes. 6.Add the dumplings and the rest of the limejuice.
Typed by Brigitte Sealing Cyberealm BBS 315-786-1120
Servings: 4 servings
Chickenbroth With Broccoli Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Soup; Vegetable
The History of Recipes
Academics have proved the existence of recipes way back into ancient history, in truth as far into history as the early Egyptians, and possibly even further than that. In practice though, mostly, these ancient cookbooks were just very simple pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to experts in ancient history is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move into The time of the roman empire 25BC a man called Apicius created a collection of scripts which described recipes cooked by wealthy Romans. He describes how the meals were divided into appetizers, entrees and afters, something we still use today. This early Roman chef informs us how the chefs of Roman times were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks such as basil, fennel and asafoetida. As our culinary historical trip moves to more modern times we have two interesting recipe books dating from the 14th Century : a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the curry that is familiar to us all today, but rather descriptions of the types of meals on the menues of the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. The introduction of these new tastes created an outbreak in manuscripts on cooking, most of which are now in academic collections. Over the next few centuries, the rich families of Europe tried to serve up the best banquets, and as a result cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the 1800s that formal cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cooking publications are starting to become popular due to increased literacy, more free time and a general increase in wealth. The introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chickenbroth With Broccoli recipe.
