Ingredients
1 4-ounce can of chopped
1 green chilies
1/4 cup chopped fresh cilantro
1/4 cup water
1/4 cup fresh lime juice
1 to 2 cloves garlic
2 tsp honey
1 freshly ground pepper to
1 taste
Directions
Place all of the ingredients in a food processor or blender. Process
until smooth.
Note: I copied the above. I used fresh green chilies, dry cilantro
from a jar ( a little less than 1/4 cup), lemon juice instead of
lime, and no pepper. EVERYONE loved the dressing.
Enjoy. And I definitely recomment the New Mcdougall cookbook. The
recipes are not complicated and there is something for everyone.
Posted by Jody Bar-On
Digest [Volume 14 Issue 17] Jan. 17, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Chili-Cilantro Dressing (Mcdougall) Recipe brought to you by Recipe Ideas
Categories: Chili; Salad; Salad Dressing
The History of Recipes
Written cooking instructions as a concept can be tracked back into antiquity, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. However, these, early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to academics are some tablets in Sumerian 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 making those who drank it feel `blissful`. Later on, in The time of the romans 25BC a man called Apicius compiled a collection of documents which described recipes prepared by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient cooks were skilled in the use of many aromatic flavours, including some familiar names for example bay, rue and parsley. Moving our culinary historical trip onwards, there are two interesting cookery books from the fourteenth century - a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the curry that is served today, but rather recipes for the types of food on the menus of the rich people of that period. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy land, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices led to an eruption in manuscripts on food, the majority of which are now in private collections. When we get to the 20th century, cooking books were increasing in popularity due to better eduction, people having increased free time and having more disposable income. The TV revolution brought us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chili Cilantro Dressing (Mcdougall) recipe.
