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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.


Roast Pork With Onion Stuffing


4 lb pork loin roast; bone-in & pre-sliced and
3 lb boneless pork roast
1 tablespoon olive oil or salad oil
2 teaspoon salt
1 teaspoon thyme, dried
1/2 teaspoon pepper
1/4 cup butter
4 large onion; chopped (4 cups)
1/2 cup flour
1 tablespoon lemon juice
1 teaspoon chicken stock base
1 teaspoon salt
1/4 teaspoon nutmeg
1 dash pepper
1 cup ; water
1 salt & pepper; to taste
1 tablespoon cornstarch; mixed with
1 tablespoon ; water

Rub the roast with oil and spinkle evenly with salt, thyme and pepper. Place into a 325 F. oven on a roasting rack and insert a meat probe or meat thermometer into the thickest portion. Roast until the meat registers 170 F., about two hours. Meanwhile, melt the butter in a frying pan. Add the onions, cook ten minutes or until onions are very soft; mix in the flour, lemon juice, chicken stock base, salt, nutmeg, pepper and water, blending well. Cook until thickened. Cut the cooked roast almost all the way through into slices. Stuff between the slices with filling. Frost the top of the roast with the remaining onion filling. Remove the drippings from the pan. Return the roast to the oven. Bake 30 minutes more more, until it is lightly brown. Stir one cup of water into the pan drippings along with the cornstarch. Cook, stirring, until the sauce is thickened. Season to taste.