Ingredients
1 lb ground beef
1 each large onion
1 1/2 oz pkg spaghetti sauce mix
15 oz tomato sauce
1/2 cup water
8 oz mozzarella cheese slices
2 each eggs
1 cup milk
1 tbsp oil
1 cup flour
1/2 tsp salt
1/2 cup parmesan cheese
Directions
Brown beef and onion; drain. Stir in sauce mix, tomato sauce and
water. Simmer 10 minutes. Spoon mixture into greased 9 x 13 pan. Top
with cheese slices. Beat eggs, milk, and oil together until foamy.
Beat in flour and salt until batter is smooth. Pour batter over meat
filling. Spread to cover completely. Sprinkle with parmesan cheese.
Bake at 400 deg f for 30 minutes. Cut into squares. Serve hot. Makes
8 servings.
Servings: 8 servings
Pop-Over Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
Academics have traced the existance of recipes far back into antiquity, in fact as far back into recorded history as the early Egyptians, and possibly even further. However, mostly, these ancient records were just simple hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to food historians is a collection of stone tablets in the Sumerian language which recount 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 people feel wonderful. During Roman times around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, main course and afters, a style of dining still practiced today. Aspicius also describes how the Roman chefs were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens such as bay, rue and parsley. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from Arab countries, including spices such as parsley, basil and rosemary. These new herbs and spices created a torrent in manuscripts on food, many of which are kept safe in private collections. During the succeeding few hundred years, the powerful and wealthy houses strove to serve the most exotic banquets, and as a consequence, chefs and their collection of recipes were at a premium. Even so, it wasn`t until the nineteenth century that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the arrival of the 20th century, cook books are starting to become popular mostly due to more people being able to read, more spare time and having more money to spend. |
We hope you enjoy this Pop Over Pizza recipe.
