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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.

 

Kartofelnyie Kotlety


beef, brisket, jewish

2 lb potatoes
2 large eggs
1 salt and pepper to taste
1 lb leftover boiled beef or
1 brisket with gravy
2 tablespoon vegetable oil
1 medium onion; grated
2 tablespoon fresh parsley
1 tablespoon beef broth if needed
1 flour for dredging
1 margarine or vegetable oil
1 for frying

Recipe by: "Jewish Cooking in America" by Joan Nathan Peel potatoes and cover with cold water. Simmer until tender. Drain and mash. Do not puree. Add eggs, salt and pepper and mix well. Grind the boiled meat. Saute the onion in the oil until golden. Add salt and pepper, parsely and the ground meat, adding a T o so of beef broth if it is to dry. Put about 1/3 of a cup of the potato mixture in the cup of your hand, place 2 T of the meat filling in the center and completely enclose, first shaping like a ball and then patting down to form a plump hamburger. Dredge in flour and fry in margarine or vegetable oil until golden on each side.