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.


Kang Cheud Tang-ran Sodsai - Stuffed Zucchini

poultry, soups, pork, oriental

3 zucchini, medium size.
1 1/2 cup lean ground pork or chicken.
2 eggs, lightly beaten.
2 tablespoon fish sauce.
1 ground white peppers.
2 tablespoon cilantro, chopped.
6 cup chicken or pork stock.

Peel zucchini and cut into approximately 1-1/2" lengths. Make the lengths of zucchini into cups by scooping out the seeds in the center, but leaving small amount to form the bottom of the cup. You may need more or less zucchini than the amount given, depending on their size. In a bowl, mix the ground pork or chicken with fish sauce, eggs, ground white peppers, and cilantro. Fill the zucchini cups with the mixture, and overfill slightly to make a small mound. Cook the filled zucchini cups by steaming for about 1/2 hour. Bring the chicken or pork stock to a boil, and season to taste. Place the precooked zucchini cups into a serving tureen, pour the boiling stock over them, and serve. Translated by Padej Gajajiva from "Rattanakosin Dishes, 1982", Momluang Terb Xoomsai.