Ingredients
3 rolls (6-oz each) sharp
1 cheese softened
1 1/2 oz roquefort or blue cheese
2 tbsp margarine softened
2 medium minced cloves garlic
1 medium onion
1 tsp worcestershire sauce
1/2 tsp tabasco
1 cup beer, heated and
1 slightly cooled
1 round loaf rye bread
Directions
Mix cheese, margarine, onion, garlic, worcestershire and Tabasco with
electric mixer, gradually add beer until good consistency for dipping
bread chunks. Refrigerate. Make serving bowl by hollowing out center
rye bread, leaving a 1" thick shell. Tear bread into chunks for
dipping. Pour dip into the bread shell.
Servings: 1 servings
Cincinnati Beer-Cheese Dip Recipe brought to you by Recipe Ideas
Categories: Alcohol; Appetizer; Beer; Beverages; Cheese
The History of Recipes
It is possible to follow the history of meal recipes way back into the distant past, in fact as far into history as pharonic Egypt, and maybe further still. However, these, old cook books were just basic hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered, according to experts is a series of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Later on, in The time of the romans around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main meal and afters, a style of dining still practiced today. He also tells us how the ancient chefs made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. Later, there are some books which were published in the 14th Century : a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the spicy food that is popular today, but instead accounts of the types of meals on the tables of the nobility of that time. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from the holy lands, including parsley, basil and rosemary. The introduction of these new foods and spices led to an explosion in manuscripts on cookery, many of which are kept safe in private libraries. By the time we get to the 20th century, recipe books are greatly in demand as a result of better eduction, people having more spare time and disposable income. |
We hope you enjoy this Cincinnati Beer Cheese Dip recipe.
