Ingredients
1 part dried ground cayenne*
1 part dried pasilla chile*
5 pt dried red nm chiles
2 parts garlic powder, watkins
1 1/2 parts ground cumin, watkins
1 1/2 parts ground oregano
Directions
"This powder is so named because it is often used in chili recipes.
Try it in place of the commercial blends and experiment with the
proportions of the ingredients to adjust them to individual tastes."
*or other red chile such as Piquin or Chile de Arbol #or other mild
powder such as Ancho
Combine all the ingredients together and mix well.
Variations: Collect chilis of similar colors, dry them, and use
them in place of the above chiles to make variously colored
powders---yellow, orange, brown, and green.
From The Whole Chile Pepper Book page 62 Formatted to MM by
J.Duckett1 (Kat) [Unk] Posted by: Unknown [AOL] Hawk's Kitchen
Kollection - 1994
Servings: 1 servings
Chili Powder Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Written cooking instructions as an idea can be observed way back into ancient history, in truth as far into history as early Egypt, and possibly even further than that. Having said that, mostly, these ancient records were just very simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts are some stone tablets in ancient Sumerian which show 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 anyone who tried it feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius created a collection of scripts which described recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something we still use today. He also informs us how the chefs of Roman times used many different herbs, including some that we all recognise such as basil, rue and asafoetida. Continuing our culinary historical journey, we have two interesting recipe books which were published in the 14th Century - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian curry that is familiar to us all today, but instead descriptions of the types of food on the tables of the nobility of that time. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices prompted an eruption in publications on food, many of which are now in private collections. Over the following few hundred years, the rich families of Wesstern Europe tried to serve up the most exotic meals, and because of this chefs and their recipes were much in demand. Even so, it wasn`t until the 19th century that formal cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes of the day. By the arrival of the 20th century, cooking publications are increasing in popularity mostly as a result of higher levels of literacy, more spare time and having more money. The introduction of television brings us celebrity chefs and the recipe books that accompanied them. And that 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 the one you are reading now. |
We hope you enjoy this Chili Powder recipe.
