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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.


Roast Beef/clay Cooker


4 lb rump roast, trimmed
1/4 cup brandy
1 1/2 cup dry red wine
1 medium onion; thinly sliced
1 cl garlic; minced
1 teaspoon salt
1/4 teaspoon black peppercorns
1/4 teaspoon dried thyme
1/8 teaspoon ground nutmeg
1 3/4 teaspoon whole cloves
1 bay leaf
1 cup beef broth
12 small new potatoes; scrubbed
6 medium carrots; pared
2 teaspoon flour
1 tablespoon butter
1 fresh parsley; minced

bowl. Pour in brandy and wine. Add onion, garlic, salt, peppercorns, thyme, nutmeg, cloves, and bay leaf: turn roast with herbs to combine ingredients. Refrigerate covered 8 hours or overnight. 2. Soak top and bottom of clay cooker in water about 15 minutes; drain. 3. Place roast in cooker; pour marinade and beef broth over roast. 4. Place covered cooker in cold oven. Set oven at 425 degrees. Bake 2 hours. 5. While roast is baking, pare thin strip around center of each potato. Cut carrots lengthwise into quarters. Place carrots and potatoes around roast. Bake covered until meat and vegetables are tender, about 1 hour. 6. Remove meat and vegetables to serving platter; keep warm. Strain cooking liquid; skim and discard fat. Pour liquid into large skillet. Heat to boiling; cook, stirring occasionally, until reduced by about a third. Mix flour and butter; stir into liquid. Cook and stir until thickened. 7. Carve roast; sprinkle parsley over vegetables; spoon sauce over meat and vegetables.