free recipes
ChickenBeefCrock PotPorkDessertSeafoodGrilling
Home · About Us · Privacy · Contact Us

Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

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.


Fricasse Of Veal With Fiddleheads

beef, main dishes

2 tablespoon butter
1 or vegetable oil, or a
1 combination
1 1/2 lb veal cubes
2 medium onions -- chopped
1/2 cup dry white wine
1 tablespoon fresh chervil -- chopped
1 or 1/4 teaspoon dried
1 salt
1 fresh ground black pepper
1/3 cup chicken broth
1 or veal broth
1/3 cup heavy cream
3 cup fresh fiddleheads
1 or 10 oz frozen fiddleheads,
1 thawed

Heat the butter or oil in a heavy casserole and saute the veal pieces lightly for a few minutes. Add the onions and continue to saute, stirring, until they are translucent. Pourin the wine and when it comes to a boil, add the chervil, a little salt nd pepper, and 1/4 cup of broth. Simmer, covered, very gently for about 50 minutes, or until the veal is tender. Check, and if more liquid is needed during the cooking, add a little more broth. When done, stir in the cream. Meanwhile, cook the fiddleheads in 1 quart of boiling salted water for 5 minutes, or until almost tender. Drain, mix gently into the veal, and simmer about 3-4 minutes more. Taste and correct the seasoning, if necessary. Recipe By : L.L. Bean Book of New England Cookery