Ingredients
1 lb beef stew meat
4 cup water
1 tsp salt
2 tsp corriander, ground
1/2 tsp cloves, ground
2 cloves garlic, minced
2 tbsp onion, chopped
1 cup raisins
12 green chiles
1 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup milk
Directions
Cook meat in water. When done, grind or puree in blender. Mix in 1
ts. salt, spices, garlic, onion, and raisins. Add enough broth to
moisten and cook untill thick. Parch and peel chiles and stuff with
meat mixture. Prepare batter; combine flour, baking powder and 1/2
ts. salt, the add the eggs and milk, beating to form smooth batter.
Dip each chile in batter and place in deep fat heated to 375 F. Fry
until golden. Keep warm untill all are completed. Serve immediately.
Serve with or without a tomato sauce or salsa; or, serve sauce on
side dish.
Servings: 4 servings
Chiles Rellenos Ii (Spicy Meat Filled Pepper Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Stew
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into distant history, in fact as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, sadly, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to historians is a collection of clay tablets in ancient Sumerian which show 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 wonderful. Progressing into Roman times around 25BC a roman called Apicius created a number of documents which described recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, something we still use today. Additionally, he informs us how the ancient chefs were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like basil, fennel and asafoetida. For the centuries that followed, the families of Europe tried to offer the best banquets, and because of this the best chefs and their recipes were much in demand. However, it wasn`t until the 1800s that haute cuisine and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookbooks were starting to become popular due to higher levels of literacy, people having increased spare time and having more money. The introduction of the TV gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Chiles Rellenos Ii (Spicy Meat Filled Pepper recipe.
