According to The History Channel, they go all the way back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and then served at the beginning of meals. In the 13th century, stuffed eggs began to appear in the southern, Andalusian regions of Spain.
Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes.
Drain water and add iced water and let cool and peel
Making Filling
Slice eggs lengthwise and place egg whites on plate and yolk in a mixing bow
Mash the egg yolks in the bowl
Mix in mayonnaise, vinegar, mustard and salt
Teaspoon refill the egg whites with the mixture.
Notes
We don’t boil eggs anymore. We now use an egg cooker.
This is a classic Chinese-American dish consisting of sliced strips of steak that are seasoned with a hefty dose of freshly ground pepper. The dish is believed to have origins in the Chinese province of Fujian, where pork was originally used instead of beef.
Nancy’s Teriyaki Sauce and Marinade – This a really great marinade and basting sauce for steak, chicken or pork. It’s also a tenderizer so it can be used on cheaper cuts of meat.
Teriyaki sauce has a very interesting history. It is widely believed that the cooking technique emerged in the 17thcentury in Japan, referring to the culinary method that was used to grilled food during the era.
Artichoke Dill Dip – We serve this with those fancy Keebler crackers. It would serve up well with any cracker though. Some like it served with veggies. Quite a dip.
Native to the western and central Mediterranean and North Africa, the artichoke was domesticated and carried to the eastern Mediterranean in ancient times, though it was then valued for its young leaves rather than the immature flower heads.
Romans were famous for embracing local customs, cultures, and foods into their society so it wasn’t long before this became commonplace in their cuisine. Rome came to adore the lagonon noodle, a flatbread dough cut into thin strips, then smothered in a various toppings. Under Roman influence, the recipe made its way to Italy where chefs altered it until it became the amazing dish we know today.
Lasagna first made is a grand entrance in Naples, Italy during the Middle Ages in the 14th century. Initially, this dish was reserved for special events and holidays. Ironically, this pleasure inducing food was introduced to Italians in the middle of the Black Plague.
Brown ground beef in a large skillet over medium heat until thoroughly cooked, stirring frequently. Drain.
Spray 4 to 5 quart slow cooker with nonstick cooking spray.
Spread 3/4 cup of pasta sauce in the bottom of slow cooker.
Stir remaining pasta sauce and tomato sauce into ground beef.
Layer 3 lasagna noodles over sauce in slow cooker. Breaking noodles if necessary. Top with 1/3 of the alfredo sauce, spreading evenly. Sprinkle with 1 cup of mozzarella cheese. Top with 1/3 ground beef mixture
Repeat last step two more times.
Top with two lasagna noodles and sprinkle parmesan cheese over top.
We could say that the Romans invented this dish; at least the earliest iteration thereof. The recipe as it appears in Apicius isn’t exactly the same as what you may be familiar with. A more concrete origin for the American version of this dish can be found in scrapple.
Quaker’s Meatloaf
Best meatloaf ever. Nancy loves meatloaf sandwiches.
