Ingredients
1 lb lean beef, chopped coarse
1 med. onion,chopped fine
2 large fresh tomatoes,peel,chop
1 clove garlic, crushed
2 tbsp vinegar
1 tsp sugar
1 tsp ground cinnamon
1 pinch cloves
1/4 tsp cumin, ground
1 tsp salt
1/2 cup seedless raisins
1/2 cup almonds, blanched, slivered
Directions
Brown meat over med. heat. After meat begins to cook and some he fat
begins to cook out, add the onion. Cook until onion is translucent.
Drain off excess fat, if any.
Add all remaining ingreds. except almonds. Simmer for abt. 30 min.
Add the almonds just before serving; use as garnish for top of dish.
Servings: 4 servings
Picadillo (Spicy Beef) Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Vegetable
The History of Recipes
We are able to trace the history of `recipes` way back into the far past, in fact as far as early Egypt, and maybe even further. However, generally, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a man called Apicius created some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of Roman times made use of many aromatic flavors, including many that are still in use today such as thyme, fennel and asafoetida. During the next few centuries, the upper-class families of Europe strove to lay on the most extravagent meals, and because of this chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, cooking books are starting to become popular mostly as a result of higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Picadillo (Spicy Beef) recipe.
