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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.


Carpaccio Tony's

meats, beef, italian

1 1 lb. very lean, highest
1 quality raw beef
1 tenderloin
1 1 egg yolk
1 2 tsp. dijon mustard
1 seasoned salt & freshly
1 ground pepper
1 2 tbs. fresh lemon juice
1 1 c. italian olive oil
1 2 tbs. finely chopped
1 shallots
1 1 tbs. worcestershire
1 sauce (optional)
1 liquid hot pepper sauce
1 tablespoon finely chopped capers
1/2 cup rice beef stock

S. POST OAK, HOUSTON PULIGNY-MONTRACHET, 1977 OR 1978 1. Place beef in freezer until firm and in half frozen. Slice as thinly as possible.Refrigerate until needed.2.Make mayonnaise by preferrred method, or: place egg yolk in mixing bowl and add mustard, salt and pepper to taste. Add lemon juice. Start beating with a wire whisk or electric mixer and gradually add oil, bit by bit, until sauce begins to thicken, beating constantly. As mixture thickens, the oil may be added a little faster.3.Place shallots in cheesecloth and run under cold water. Squeeze to extract as much moisture as possible. Add shallots to the mayonnaise.4.To make the sauce- Stir Worcestershire, a dash of pepper sauce, capers and beef stock into mayonnaise. Make a little over 1 cup.5.Arrange overlapping slices of beef on plates and top with a spoonful of the sauce. Note: The meat must be of the highest quality & must be fresh. It should be very cold and partially frozen.If completely frozen it may become mushy and unpalatable in texture.