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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.


The Vertically Roasted Chicken

chicken, chinese

3 1/2 lb frying chicken
1/2 cup water
1 tablespoon dry white wine
1/2 teaspoon paprika
1 large garlic clove, minced
3 tablespoon soy sauce
2 tablespoon cider vinegar
1 tablespoon brown sugar, tightly packed
1 large garlic clove, minced
3 tablespoon fresh lemon juice
1 tablespoon soy sauce
1 teaspoon honey
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
1 pinch ground cumin

Optionally omit wine and paprika from Basic Recipe. Place rack in lowest position of oven; preheat oven to 450F. Mix wine and paprika in a small bowl and set aside. Rinse chicken under cold water and pat dry thoroughly with paper towels. Gently press chicken onto vertical roaster. Set roaster in 8- or 9-inch baking pan. Add water. Roast for 15 minutes. Reduce heat to 375F; roast for an additional 15 minutes per pound. During last 20 minutes of cooking, brush with wine-paprika mixture to aid browning. Carve from the rack and serve immediately. FLAVORING: Mix all of the ingredients of either one together and blend well. Loosen the skin from chicken breast, thighs, and drumsticks (do not puncture skin). Rub or spoon sauce under skin and spread evenly. Roast as directed, basting with the pan juices. Bon Appetit LIGHT AND EASY SPECIAL