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
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In fact, the most ancient recipe in existence, according to historians is a series of clay tablets in the Sumerian language 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 those who drank it feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius assembled some documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, main course and afters, a style of dining still practiced today. He also describes how the chefs of Roman times made use of a wide range of aromatic flavors, including a few you will know like thyme, rue and asafoetida. Later, there are some books which were published in the fourteenth century : one book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they are not about the curry that is popular today, but instead recipes for the types of meals prepared for the rich and powerful of the period. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab cooking, including spices like parsley, basil and rosemary. These new spices and herbs was responsible for a torrent in manuscripts on cooking, many of which are kept safe in private collections. By the time we get to the 20th century, recipe publications were greatly in demand mostly as a result of more people being able to read, people having increased leisure time and having more money. The arrival of television brought us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Picadillo (Rice And Beef Hash_Filling) recipe.
