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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.

 

Chicken Soup~ El Mirador Caldo Xochitl


mexican, vegetables, chicken

1 5 cloves garlic -- minced

1 TB oregano -- dried 1/4 ts clove -- ground 2 1/2 qt water 3 lb chicken -- fryer 1 TB poulet gold/ chicken stock : base 1 TB salt 1 TB cumin -- ground 1 ts pepper -- ground 3 bay leaf 1 sprig basil -- fresh 2 c zucchini -- large dice 1 1/2 c green bell pepper -- diced 1 1/2 c celery -- diced 1 md onion -- diced 17 oz cn garbanzo beans-drained : and rinsed : EL MIRADOR RICE 1 bn green onion -- chopped 1/2 bn cilantro -- chopped 2 jalapeno -- chopped 2 tomatoes, fresh firm -- : cubed 1 avacodo -- cubed Mix garlic, oregano, and cloves to a paste. Bring water to boil in large pot. When water is boiling, add chicken, salt and pepper, and simmer for a few minutes. Skim off foam, andadd garlic paste, poulet gold chicken stock base, cumin, bay leaves, and basil. Let chicken simmer until cooked, about an hour. Remove chicken and set aside to cool. Add zucchini, carrots, bell pepper, onion, and beans to pot and bring to boil. Reduce heat and simmer until tender, about 20 minutes. Be verycareful not to overcook the vegetables. You want the onio to be crisp tender. Meanwhile, remove skin and bones from chicken; shred meat. (This can be made with boneless, skinlesschicken breast, in which case adjust cooking time to absolute minimum so as not to overcook the chicken and make it stringy) When vegetables are to the desired tenderness add meat to soup and heat through. FOR EACH SERVING Place 1/4 cup Eol Mirador rice in soup bow. Pour soup around the rice and top with green onion, cilantro, cliles, tomatoes, and avacado. Recipe By : El Mirador From: Mastercook Mac