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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.

 

Kentucky Burgoo


main dish, beef, stews

3 lb ready to cook broilerchicken
12 cup water
1/4 teaspoon pepper
56 oz (2 cns) tomatoes
2 cup coarsely chopped carrots
1 cup chopped celery
2 tablespoon packed dark brown sugar
4 whole cloves
1 bay leaf
32 oz (2 cns) butter beans
2/3 cup unbleached all-purpose flour
2 lb beef shank cross-cuts
1 tablespoon salt
6 slices bacon
1 cup cubed peeled potatoes
1 cup chopped onion
1 cup chopped green pepper
1/4 teaspoon crushed dried red pepper
1 clove garlic, minced
4 ears of fresh corn
10 oz frozen cut okra

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Crumble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal.