Ingredients
1 large onion, chopped
1 large green pepper, chopped
3 cloves garlic, minced
1/4 cup olive oil
1 large fresh tomato or 3/4 cup canned,, crushed tomatoes
1 lb ground beef
1/4 cup spanish olives w/pimiento
1/4 cup dark raisins
2 tbsp capers
2 cup raw white rice
3 1/2 cup chicken stock
1/4 cup slivered almonds
1/4 cup dry spanish sherry
1 salt and pepper to taste
Directions
In a large skillet saute onion, pepper and garlic in olive oil. Add
tomato and cook slowly until well blended. Brown meat in same skillet
and cook slowly with olives, raisins, and capers. Meanwhile, cook
rice in stock until done. Mix rice with other ingredients to form a
moist,but not wet, stuffing. Season with salt and pepper. Stuffs a
12-15 pound turkey.
Servings: 1 servings
Picadillo Stuffing Recipe brought to you by Recipe Ideas
Categories: Mexican; Vegetable
The History of Recipes
We can trace the history of written recipes back into distant history, in fact as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that is, these, early cook books were just very simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to historians are some tablets in the Sumerian language which recount 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 anyone who tried it feel `blissful`. Later on, in Roman times around 25BC a man called Apicius compiled some documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main course and afters, something that is very familiar to us today. Aspicius also recounts how the ancient Romans were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs like basil, rue and parsley. For the next few years, the wealthy families of Europe strove to serve the best banquets, and consequentially the best chefs and their recipes were greatly in demand. However, it was during the nineteenth century that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, recipe books were starting to become popular due to better eduction, people having increased leisure time and having more money. The introduction of the TV brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Picadillo Stuffing recipe.
