Ingredients
STUFFED SPUDS
2 tbsp pinenuts
2 baked potatoes
1/2 cup white sauce
1/8 tsp salt
1/4 cup parmesan
1/4 cup peas, cooked
1/4 cup carrots, dice, cooked
1/4 cup yellow squash, diced, cooked
1/2 cup sm broccoli flowerets cooked
1/2 cup onion, chpd, cooked
1 small tomato, peeled, diced
Directions
Toast pine nuts in 350 Foven, 8-10 mins or until golden brown. Watch
them carefully as they burn easily. Set aside. Cut a thin slice from
the top of each potato. Remove pulp, being careful not to tear the
shells. Keep shells warm. Crumble potato pulp. Add white sauce, salt,
and Parmesan; mix thoroughly. Add all other vegs except tomatoes; mix
well. Add pine nuts; mix thoroughly. Heap into shells. Garnish with
diced toamto.
Note: You may vary the vegs according to what you have on hand. It is
best to have a colorful combo, all cooked just crisp-tender. You may
either heat the white sauce and vegs before adding to crumbled potato
pulp, or add them cold and put the stuffed potato in a 350 F oven,
10-15 mins before garnishing with tomato.
Servings: 2 servings
Potato Primavera Spud Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Written cooking instructions as a concept can be found far back into distant history, in fact as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, in the main part, these old records were just simple hieroglyphic instructions for preparing meals.
In fact, the oldest recipe discovered, according to academics are some stone tablets in Sumerian describing 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 drank it feel blissful. Progressing into Roman times around 25BC a man called Apicius created a collection of scripts describing recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into starters, entrees and afters, a style of dining still practiced today. This early Roman chef describes how the ancient cooks made use of many herbs, including a few you will know like bay, rue and asafoetida. Later on, we have two interesting books which appeared in the 1300s - a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are nothing to do with the curry that is popular today, but rather descriptions of the types of meals prepared by the chefs of the upper classes of that period. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new foods and spices was responsible for an outbreak in manuscripts on cooking, many of which still exist in academic collections. By the advent of the twentieth century, cooking publications are in high demand, mostly as a result of better eduction, more spare time and having more disposable income. |
We hope you enjoy this Potato Primavera Spud recipe.
