Ingredients
1 lb potatoes, cubed
1/2 tbsp cooking oil
1/2 green pepper, cut in strips
1 green chili, diced
4 cloves, garlic, diced
1 tbsp finely minced chives
8 oz stewed tomatoes
1/8 tsp black pepper
1/2 cup cheddar cheese, shredded
1 tbsp parsley, minced
Directions
Cook in boiling water for about 12 minutes: 1 lb potatoes. Meanwhile,
heat in a large skillet: 1/2 tbs cooking oil. Add and toss over high
heat for 5 minutes: green bell pepper. Add and cook, stirring, for 2
minutes green chile, garlic, amd chives. Stir in stewed tomatoes and
ground black pepper.
Cook to reduce liquid about half. Drain potatoes and add to skillet.
Gently cook and stir to heat through. Sprinkle over the mixture
cheddar cheese.
Cover pan until the cheese melts. Sprinkle with parsley.
Servings: 6 servings
Potatoes Rio Grande Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
It is actually possible to trace the history of recipes back into the far past, in fact as far back into recorded history as the Egyptians, and possibly even further. Interesting though that maybe, mostly, these early cookbooks were just primitive pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Continuing our culinary historical journey, there were a couple of books which appeared in the fourteenth century - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are not about the indian curry that is familiar to us all today, but rather recipes for the types of meals cooked for the nobility of that period. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe strove to serve the most extravagent meals, and consequentially the best chefs and their recipes were highly sought after. Nevertheless, it was during the nineteenth century that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and publishing popular recipes of the day. When we get to the twentieth century, cookery books were greatly in demand mostly as a result of better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Potatoes Rio Grande recipe.
