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.

 

Portugese Garlic Chicken


poultry, crockpot

1 medium onion -- sliced thin
6 cloves garlic -- sliced
1 thin
2 medium tomatoes -- pear shaped
1/3 cup ham, baked -- chopped
1/2 cup golden raisins
3 3/4 lb chicken
1/2 cup port wine
1/4 cup brandy
1 tablespoon dijon mustard
2 tablespoon tomato paste
1 1/2 tablespoon cornstarch
2 tablespoon cold water
1 tablespoon red wine vinegar
1 salt
1 parsley
1 tomato wedges

Combine onion, garlic, tomatoes, ham and raisins. Reserve chicken neck and= giblets for other uses; rinse chicken inside and out and pat dry. Tuck= wingtips under; tie drumsticks together. Place chicken on top of onion= mixture. Mix port, brandy, mustard and tomato paste; pour over chicken. = Cover; cook on LOW until meat near thigh bone is very tender when pierced= (7.5 to 8 hours). Carefully lift chicken to rack of broiler pan. Broil 4-6 in below heat= until golden brown (about 5 min). Transfer to warm platter; keep warm. = Skim and discard fat from cooking liquid; blend in cornstarch mixture. = Increase cooker heat setting to HIGH; cover and cook, stirring 2 or 3= times, until sauce is thickened (about 10 min). Stir in vinegar; season to= taste. To serve, garnish chicken with parsley sprigs and tomato wedges. Carve bird= and top with some of sauce. Serve remaining sauce in gravy pitcher or= bowl. ~