free recipes
ChickenBeefCrock PotPorkDessertSeafoodGrilling
Home · About Us · Privacy · Contact Us


Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

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.

 

Kabeli Pilau


chicken

4 lb chicken; cut in pieces
2 large onion; sliced
2 teaspoon salt
3 pint ; water, hot
1/2 lb rice, long grain
----SAUCE----
2 medium onions; thinly sliced
1 oz butter
1 teaspoon cardamom, ground
1 teaspoon cumin, ground
3 carrot; cooked & sliced
4 oz raisins

Place chicken pieces, onions, salt and hot water in a 5-pint saucepan. Cover and simmer for about 2 hours. The chicken should be tender, yet firm. Remove and cool chicken, reserving stock. Remove meat from bones; use only large pieces for this dish. Cook rice in boiling salted water. When done, drain and keep covered until used. To make stock sauce: Brown onions in hot butter and remove from heat. Add cardamom and cumin; mash with onion to form a paste. Add about 1 pint of the chicken stock; simmer for 5 minutes and taste for seasoning. Combine cooked rice, stock sauce and chicken; place in a buttered casserole; place carrots on top of mixture and sprinkle with raisins. Cover and cook for about 35 to 45 minutes in a very moderate oven (325F). Add more stock or water if dish becomes too dry. When done, mix carrots and raisins lightly with chicken and rice. Stock not used in the main dish can be served as a soup course. From The Cookbook of the United Nations, by Barbara Kraus United Nations Association of the U.S.A, 1967 per Leti Labell