Ingredients
2 tsp olive oil
8 oz cooked ground beef lean
1/4 cup diced onions
1/2 garlic clove, minced
1 medium tomato chopped and seeded
1 small apple, pared and chopped
1 sliced canned jalapeno
2 tbsp raisins
2 large stuffed olives, sliced
2 pitted black olives, sliced
1/4 tsp each salt and pepper
1 dash each cinnamon & cloves
Directions
1. In a 10" skillet heat oil over medium heat; add ground beef and
cook, breaking up large pieces with a wooden spoon, until crumbly.
Add onion and garlic and saute until 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.
2. Serve over rice or as a filling for burritos or tacos.
Source: Weight Watchers International Cookbook From: Fred Peters
Typed for you by: Linda Fields Cyberealm BBS Watertown, NY 1993
315-786-1120
Servings: 2 servings
Picadillo (Rice & Beef Hash/Filling) Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Rice; Vegetable; Weight Watchers
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into distant history, at least as far as ancient Egypt, and potentially, even further back. Interesting though that is, mostly, these early recipes were just simple hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe found, according to experts in ancient history are a few 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 people feel wonderful. Progressing into The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the cooks of his times used many aromatic flavours, including many that are still in use today such as basil, fennel and dill. Moving on, there are a couple of interesting books which date from the fourteenth century : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the curry that is served today, but instead descriptions of the types of meals served to the nobility of that time. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new foods and tastes was responsible for a torrent in manuscripts on cooking, the majority of which are kept safe in academic collections. Like it or not, the introduction of TV brought us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone 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 Picadillo (Rice & Beef Hash_Filling) recipe.
