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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.


Chateaubriand With Artichokes & Béarnaise Sauce


8 large artichokes
2 beef tenderloin roast; 2 lb each
1 teaspoon salt
1 pepper, cracked black; to taste
1 béarnaise sauce

Prepare the artichokes; cut off the stem and cut off two-thirds of the tops, leaving at least one-inch bottoms. Cook the bottoms; then cool them slightly, and with a spoon scoop out and discard the fuzzy "chokes". Return the artichokes to the cooking liquid and keep them warm. Prepare coals of grill: place coals on each side so that the meat is not directly over medium hot coals. Rub pepper over the beef loins, then sprinkle with salt. Grill until a meat thermometer registers 145 F. (medium rare). To serve, with a slotted spoon, remove the artichoke bottoms from the cooking liquid, and drain them on paper towels. Spoon some béarnaise sauce into the center of the artichokes. Slice the meat thickly; arrange the meat on the center of a warm platter and surround with the stuffed artichokes.