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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.

 

Mole Poblano De Dos Chiles


mexican, poultry, chocolate, pork

6 mulato chiles
6 pasilla chiles
8 lb turkey, in pieces
1 lb pork loin, in 2 chunks
4 tablespoon lard
1/2 cup almonds
1/2 cup peanuts
1 tortilla, coarsely chopped
4 tablespoon sesame seeds
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon anise
1 lb tomatoes, seeded, chopped
1 oz unsweetened chocolate
1 salt
1 freshly ground pepper
1 teaspoon sugar

Prepare the chiles as described above in the recipe for Mole Poblano Picante. Place the turkey and pork in a large kettle with enough salted water to cover. Bring to a boil, and cook, covered, for 1 hour. Drain, reserving the stock. Dry the turkey and pork pieces thoroughly with paper towels. Heat the lard in a large, heavy skillet. Brown the turkey and pork pieces, a few at a time; then transfer to a flameproof casserole. In the electric blender, blend the almonds, peanuts, tortilla, 2 tbs of the sesame seeds, cloves, cinnamon, anise, tomatoes, and the prepared chiles, and reduce to a coarse puree. Heat the lard remaining in the skillet, adding a little more if necessary, and cook the mixture for 5 minutes, stirring constantly. Add 2 cups of the reserved stock, the chocolate, salt and pepper to taste, and sugar. Stir until chocolate has melted. Pour the sauce over the turkey and pork in the casserole; cover; and cook over very low heat for about 1 hour, taking care not to let it burn. Sauce should be the consistency of heavy cream, so, if necessary, thin with more stock. Sprinkle with remaining sesame seeds just before serving.