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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.

 

Banh Pho Bo


soups, beef

3 large onion
1 tablespoon peanut oil
5 lb beef & chicken bones, meaty; combination
4 slice ginger, fresh; julienned
2 carrot; julienned
1 small cinnamon stick
1 star anise
2 cloves, whole
1 teaspoon peppercorn, black; whole
2 garlic clove; smashed
1/2 lb fresh bean sprouts
1/2 lb beef sirloin; sliced very thin across g
1 scallion; finely sliced
1/4 cup cilantro; chopped
4 chiles serranos; sliced (wimps only, devei
2 lime; cut into wedges
8 oz rice sticks, soaked in hot
1 ; water for 30 minutes
1 ; drained
3 tablespoon nuoc mam
1 fresh black pepper to taste

Slice two of the onions into quarter-inch slices. Heat a tablespoon of oil in a frying pan. Add the sliced onion, and cook, stirring, until the outside has browned. Remove and drain. Slice the remaining onion into paper-thin slices and set aside. Rinse the bones and place in a stockpot. Cover with cold water. Bring slowly to a boil. Reduce heat and simmer, uncovered. For a clear broth skim off foam. After 10 to 15 minutes, add browned onion and ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil. Simmer the stock, partially covered for six to 12 hours, skimming regularly. If necessary add more water to keep the bones covered. Strain the stock, skim off, and discard any fat. At serving time, arrange the sliced beef on a platter. Garnish with reserved white and green onion. On another platter, arrange the bean sprouts, coriander, chiles and limes. Meanwhile, plunge the rice sticks in boiling water to heat. Drain. Place equal portions in each soup bowl. Cover to keep warm. Heat beef stock to boiling. Season with fish sauce and pepper. Pour into a soup tureen or chafing dish. At the table, place the soup on a portable warmer to keep hot. Offer each guest a bowl of warm rice noodles. Each diner adds some beef and onion to a bowl. Ladle the hot stock over the meat, stirring to cook the meat. Add the bean sprouts, coriander, chiles, and lime to taste. Enjoy with chopsticks and a soup spoon. Optional: pass fresh basil leaves, coriander, additional chilies, fish sauce and ground peanuts at the table. From: kpatrucco@aol.com (KPatrucco)