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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.


Biram Ruzz

chicken, rice, middle east

4 tablespoon butter; softened
2 tablespoon butter; cut into 1/4 inch
1 ; pieces
3 cup rice, uncooked; medium or
1 ; long grain rice
2 1/2 lb chicken; cut into 6 to 8
1 ; serving pieces
1 salt
1 black pepper; freshly ground
1 1/2 cup milk
1 cup cream, heavy
4 cup chicken stock; fresh or can

NOTE: In Egypt, as in much of the Middle East, rice is eaten in enormous quality. This mold, therefore, is mainly composed of rice (about 9 cups when cooked), and the chicken is more or less a flavorful accompaniment for the rice. Preheat the oven to 400 degrees (F). Using a pastry brush, heavily coat the bottom and sides of a round, deep 3 quart casserole or baking dish with the 4 tablespoons of softened butter. Spread 1 « cups of the rice evenly in the dish, arrange the pieces of chicken skin side up on top and sprinkle them liberally with salt and pepper. In a small saucepan, bring the milk, cream and 2 cups of the stock to a boil over high heat and pour over the chicken. Spread the rest of the rice on top and dot evenly with the 2 tablespoons of the cut up butter. Bake uncovered on the lowest shelf of the oven for 15 minutes. Meanwhile, bring the remaining 2 cups of stock to a simmer in a small saucepan and keep it barely simmering over low heat. Pour 1 cup of the simmering stock into the casserole and bake for 15 minutes longer. Pour in the remaining stock and transfer the casserole to the upper third of the oven. Continue baking for another 30 minutes, then remove the casserole from the oven, cover tightly with a lid or foil and let it rest at room temperature for about 20 minutes. To unmold and serve, run a sharp knife around the inside edges of the casserole to loosen the biram ruzz and let it rest for 10 minutes longer. Place a heated serving platter upside down over the top, and, grasping the casserole and platter together firmly, quickly invert them. The biram ruzz should slide out easily. Serve at once. 90 of 116 Source: Time Life Series: Middle Eastern Cooking "circa 69" MMed by: in Beach, CA * 310-543-0439 28.8k (1:102/125) Ä Area: International Cooking ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 64 Date: 24 Mar 95 23:22:00 From: EARL CRAVENS Read: Yes Replied: No To: ALL Mark: Save Subj: T/L Mid East 091-116 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄ ÄÄÄ