Chili Salad With Lots Of Vegetables Recipe


Ingredients

1 lb lean ground beef
1 onion, chopped
1 clove garlic, minced
1 sweet green pepper, chopped
3 tomatoes, chopped
1 tbsp chili powder
1 tsp each cinnamon and salt
1/2 tsp each oregano & ground cumin
1/4 tsp hot pepper sauce
8 cup shredded iceberg lettuce
3 green onions, chopped
1 cup shredded cheddar cheese
1/4 cup plain yogurt


Directions

In large nonstick skillet, cook beef, breaking up with fork, for 4
minutes or until no longer pink; drain off fat. Add onion, garlic and
half of the green pepper, cook for 4 minutes or until softened.

Stir in two-thirds of the tomatoes, the chili powder, cinnamon, salt,
oregano, cumin and hot pepper sauce; cook, stirring often, for 5
minutes or until most of the liquid has evaporated.

Arrange lettuce on platter or individual plates; spoon beef mixture
over top. Sprinkle green onions, remaining green pepper and tomato,
then Cheddar over beef mixture. Serve with yogurt. Makes 4 servings.
Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living's
Best Easy Cooking.


Servings: 4 servings

 

 

Chili Salad With Lots Of Vegetables Recipe brought to you by Recipe Ideas


Categories: Chili; Salad; Vegetable


The History of Recipes

We can follow the history of `recipes` way back into history, in fact as far back as the Egyptians, and quite possibly further than that. Having said that, generally, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.

Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius recounts how the roman meals were divided into appetizers, main meal and desserts, something that is very familiar to us today. He also recounts how the ancient Romans used a good variety of aromatic flavours, including a few you will know such as thyme, mint and asafoetida.

For the centuries that followed, the rich and powerful families of Europe strove to offer the best banquets, and as a result the best chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households.

By the advent of the 20th century, cooking publications were increasing in popularity mostly as a result of higher levels of literacy, people having more free time and a general increase in wealth.

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We hope you enjoy this Chili Salad With Lots Of Vegetables recipe.

 


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