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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.


Eneiman's Texas White Chili

chicken, low-fat, chili

1 lb white beans; dried
1 1/2 quart chicken stock
1 1/2 medium onions; chopped
2 garlic cloves; chopped
1 teaspoon salt
1 tablespoon vegetable oil
4 oz green chiles; diced
2 teaspoon ground cumin
2 teaspoon dried oregano; crushed
2 teaspoon ground coriander
1 pinch ground cloves
1 pinch cayenne
4 boneless skinless chicken br
1/2 cup monterey jack cheese; grated
4 green onions; thinly sliced

In a large kettle, combine beans, stock, 1/2 the onions, garlic and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl, spoon chili over top and sprinkle with grated cheese and sliced green onion. Makes 4 servings. Posted on Prodigy by Chuck Ozburn