Ingredients
2 tsp olive oil
8 oz cooked ground beef (sirloin or top, round)
1/4 cup diced onions
1/2 garlic clove, minced
1 medium tomato, blanched, peeled, seeded,
1 and chopped
1 small apple, pared, cored and chopped
1 canned jalapeno pepper, drained, se, eded, and
1 thinly sliced
2 tbsp raisins
2 large pimiento-stuffed olive, sliced cros, swise
2 pitted black olives, sliced crosswi, se
1/4 tsp each salt and pepper
Directions
Dash each ground cinnamon and ground cloves
In 10-inch skillet heat oil over medium heat; add beef and cook,
breaking up large pieces with a wooden spoon, until crumbly. Add
onion and garlic and saute until onion is softened, about 5 minutes.
Stir in the remaining ingredients. Reduce heat to low and cook,
stirring occasionally, until flavors are well blended, about 20
minutes.
Serve with rice or as a filling for tacos or tortillas.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Servings: 2 servings
Picadillo (Rice-And-Beef Hash/Filling) Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Rice; Vegetable; Weight Watchers
The History of Recipes
Recipes as a concept can be observed back into the distant past, in fact as far as the Egypt of the Pharoahs, and maybe further still. Having said that, mostly, these ancient records were just primitive pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are some clay tablets in ancient Sumerian which describe 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 drinkers feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of scripts describing recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into starters, entrees and desserts, something that is very familiar to us today. Aspicius tells us how the ancient chefs used many spices and herbs, including a few you will know like basil, mint and dill. Moving on, there were a couple of interesting recipe books which date from the 1300s - a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the spicy food that appears on menues today, but rather descriptions of the types of food served to the rich and powerful. Later, in the 15th century, people returning from the crusades brought us many spices and herbs from the holy land, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices was responsible for a surge in books on cooking, some of which still exist in academic collections. During the following few centuries, the upper classes competed with each other to lay on the most exotic banquets, and consequentially chefs and their recipes could command a high salary. Notwithstanding that, it was during the 1800s that fine cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. By the advent of the 1900s, cookery books are in high demand, mostly due to better eduction, more spare time and a general increase in wealth. |
We hope you enjoy this Picadillo (Rice And Beef Hash_Filling) recipe.
