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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.


Buttered Oranges

desserts, fruits/nuts

5 oranges; large, juicy
4 tablespoon sugar
6 egg yolks
2 tablespoon sherry
1 teaspoon rosewater; optional
4 oz butter; 1/2 cup
1 cup heavy cream
1 crystallized violets; for decoration, optional

To prepare the Orange Shells: Hold the orange so the stalk (or navel) is at the base and using a small knife cut off the top about two inches down. Scoop out all the flesh, being carefully not to break the skin. This can be done quite easily with a teaspoon. Using a pair of scissors, cut off the stalk that remains in the bottom, wash the orange and set it aside (the top can be discarded). Repeat this procedure with three more of the oranges. Grate the peel off the remaining orange and then squeeze the juice from this orange into the bowl. Place the flesh you have extracted from the other oranges in the sieve and squeeze the juice in the same bowl. Mix the juice with the sugar and egg yolks in a double boiler over low heat. Beat with a wire whisk until the mixture begins to thicken. Remove the top of the double boiler and cool in a bowl of cold water while you continue to stir; then add the sherry and rosewater. Remove the bowl from the cold water. Cut the butter into 1-inch cubes and mash it into the mixture piece by piece. Add the orange peel. Whip 3/4 of the cream and fold it into the mixture. Pour the mixture into the four orange shells and refrigerate for at least 2 hours. Before serving, place three crystallized violets on the top of each orange; whip the remaining cream and force it through a pastry tube in a curly pattern around the top edges. SERVES:4