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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

A Gahntze Tzimmes


beef, jewish

3 to 4 lbs boneless brisket
2 tablespoon schmaltz (rendered chicken fat)
3 large carrots
1/2 lb prunes--pitted
1/2 lb dried apricots
1 lemon--thinly sliced
3 large sweet potatos
1 juice of 1 orange
5 cup boiling water
1 1/2 tablespoon brown sugar
2 tablespoon flour

Sear meat well in hot fat in a Dutch oven or heavy skillet on top of the stove. Transfer to a roasting pan. Peel carrots and cut in 1-inch round slices. Place them around the meat. Add prunes, apricots and lemon slices. Peel sweet potatos and cut in 1-inch slices. Place over meat and fruit in the roaster. Add orange juice to boiling water. Combine brown sugar and flour and add enough water to make a thin paste. Add this paste to the orange juice mixture. Pour over the Tzimmes. If necessary, add more boiling water to bring liquid to the top of the tzimmes. Cover. Bake at 400 degrees for 1 hour. Reduce heat to 325 F. and continue baking 4 1/2 hours. Uncover and bake 30 minutes longer.