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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.

 

Grape Harvester's Soup


soups, beef

1 2 cloves garlic -- slivered
: lengthwise

3 lb stewing beef (boneless : chuck) -- whole : cold water 1/4 lb carrots -- sliced 2 md onions -- sliced 1 savor cabbage -- sliced 1 TB olive oil 2 ribs celery -- chopped 2 leeks, white & pale green : only -- chopped 2 md white turnips -- chopped 2 TB all-purpose flour -- flour 1 lb plum tomatoes -- seeded, : chopped : salt and pepper 1 bouquet garni: : sprigs parsley : fresh thyme : bay leaf : garlic, optional Insert slivers of garlic into the meat. Place in a large pot and add water to cover and bring to a boil. Skim and add carrots, onions, and cabbage. Simmer. In the meantime, brown the celery, leeks and turnips in the olive oil in a pan over moderate heat. Sprinkle with the flour and stir well. Add to the pot. Place the tomatoes in a separate saucepan, crush them and cook over moderate heat. Season them well with salt and pepper and a bouquet garni. After 20 minutes, rub them through a food mill into the pot with the meat and vegetables. Simmer for another 2 hours before serving. Taste for tenderness and cook longer if necessary. Shared by Sherilyn Schamber Recipe By : Pampille's Table From: Sherilyn Schamber