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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.


Pastel De Choclo

chicken, low-fat, hamburger

1 chicken breast; skinned/boned
8 oz hamburger, extra lean
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup raisins
2 tablespoon kalamata olives; chopped
1/2 tablespoon canola oil
1/8 teaspoon paprika
1 medium onion; finely chopped
16 oz corn kernels; thawed
1/2 cup milk, non-fat
3/4 teaspoon cumin, ground
1/4 teaspoon salt
1/4 teaspoon black pepper

1. Heat oven to 400 degrees. Spray skillet with non-stick vegetable spray; place over medium heat until hot. Cook chicken breast 2 minutes on each side. Remove from skillet, set aside. 2. Put beef in same skillet; cook, stirring constantly, until no longer pink. Stir in salt, pepper, raisins and olives. Spoon 1/4 of mixture into each of 4 small, oven-proof bowls or one 8-by-8-inch baking dish. Cut cooked chicken breast into quarters; place 1 quarter on top of meat in each bowl. 3. Combine oil and paprika in same skillet; place over medium heat until hot. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. While onion is cooking, combine thawed corn, milk, cumin, salt and pepper in food processor; puree. 4. Add pureed corn mixture to cooked onion in skillet; mix well. Continue cooking 5 minutes. Spoon 1/4 of corn mixture over top of each bowl of meat. Bake until bubbly and nicely browned, 35 to 40 minutes. Source: Chicago Tribune, November 6, 1996