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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.



greek, beef, pork/ham, ground beef

4 eggplants, large
1 salt
1 flour for coating
1/2 cup oil, vegetable
1 meat sauce
2 tablespoon butter
1 onion, finely chopped
1 1/2 lb beef, ground chuck
1/2 lb pork, lean ground
1 tablespoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoon parsley, chopped
3 tablespoon tomato sauce
1 cup wine, dry red
1/2 cup water, boiling
2 eggs
1 cup cheese, grated *
2 toast, dry slices, grated
1 cream sauce
1/4 cup butter
2 tablespoon flour
1/4 cup milk, cold
2 3/4 cup milk, warm
1 cup cream, half and half
3 eggs, whole
3 eggs, yolks only
1 teaspoon salt
1/2 teaspoon nutmeg, grated
1/3 cup cheese, grated *
1 topping
1/3 cup cheese, grated *

* Cheese, Kefalotyri cheese is prefered, but if it is unavailable, Parmesan or Romano may be substituted. Peel eggplant and cut into 1/4 inch slices. Salt both sides heavily, let sit for 30 minutes. Pour cold water over eggplant and let sit for 10 minutes more. Squeeze the water out and blot dry with paper towels. The natural bitterness will be gone. Coat the pieces with flour. Heat the begetable oil in a skillet and fry eggplant until golden brown. Drain on paper towels. Saute the onion in butter, add the ground meat, and brown well. Add salt, pepper, nutmeg, parsley, tomato sauce, wine and boiling water. Cover and cook until the sauce thickens. Beat the eggs and add. Add cheese and half the grated toast and mix well. Grease a 12x10x3-inch baking pan. Spread remaining half of toast crumbs over bottom. Arrange half the eggplant over crumbs. Cover with meat sauce, then sprinkle 2 Tb of cheese from topping over it. Cover this with the remaining eggplant. To make the cream sauce, melt butter in a saucepan. Make a paste of the flour and cold milk and add the flour paste, warm milk and cream to the pan. Blend until smooth and simmer about 15 minutes. Remove from flame and add beaten eggs while stirring the sauce vigorously. Stir in the salt, nutmeg, and 1/3 cup cheese. Pour over the eggplant dish. Sprinkle top with remaining chese. Bake at 375 degrees for 45 minutes. Let the dish stand for 20 minutes before serving.