Ingredients
12 round potsticker skins
Directions
One at a time, dip potsticker skins in water; shake off excess. Lay
in a single layer on a greased 12x15" baking sheet.
Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending
on thickness. Cool on racks. If made ahead, package airtight and
store at room temperature up to 2 days.
Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams
saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0
milligrams cholesterol.
Servings: 12 servings
Potsticker Crisps Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
We are able to read the history of `recipes` way back into distant history, certainly as far back into recorded history as the Egyptians, and maybe further still. However, in the main part, these early records were just very simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to food historians 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 anyone who tried it feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius assembled a few documents detailing recipes enjoyed by wealthy Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he describes how the ancient cooks were skilled in the use of many herbs, including a few that are still present in modern kitchens for example bay, mint and asafoetida. As we move on, there were a couple of recipe books from the 14th Century ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of food prepared by the cooks of the rich people of the time. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including basil and coriander. These new herbs and spices prompted an explosion in manuscripts on cookery, most of which are now in private cookery archives. By the advent of the 20th century, cookery publications were highly popular due to increased literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Potsticker Crisps recipe.
