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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.


Continental Stuffed Green Peppers

vegetables, beef

1 tablespoon oil
2 large garlic clove; crushed
1/2 cup onion; diced
16 oz tomato, whole
1/2 cup tomato purée
1/2 cup wine, white, dry
1 teaspoon sugar, granulated
1/4 teaspoon oregano, dried
1/4 teaspoon basil, dried
1/8 teaspoon thyme, dried
1/2 cup rice, long grain; uncooked
1 lb ground chuck
1 salt & pepper; to taste
4 large bell pepper, green; halved lengthwise & seede

While these were not on the menu every day, they did put them out once in a while. This may be a little jazzed up but is one of the best that I have tried. In a 3-quart saucepan over medium heat, heat the vegetable oil and add the garlic and onion cooking for about 10 minutes, stirring frequently, until tender. Add the tomatoes and liquid, tomato puree, wine, sugar, basil, oregano and thyme and bring to a boil. Reduce the heat to low and simmer the sauce, covered, 20 minutes. Meanwhile, prepare the rice according to the directions on the package and set aside, covered to keep warm. Heat the oven to 350 degrees F. In a medium-size skillet over medium heat, cook the ground beef, stirring, until well browned. Remove from the heat and drain off the excess fat. Stir in the rice, 1/2 cup of the sauce and season with salt and pepper to taste. Spoon the mixture into the pepper halves and place the peppers, filling side down, in a 13 X 9 X2-inch baking pan. Pour the remaining sauce over the peppers and cover with foil. Bake for 35 to 40 minutes. Each serving contains: Cal Pro Fat Carbohydrates 458 25 G 21 G 39 G From The Redbook Magazine January 1986