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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.

 

Sausage-stuffed Zucchini


vegetables, pork

3 medium zucchini
6 small linked sausage
1/2 teaspoon cayenne
1/4 cup peanut oil
3/4 teaspoon anise seeds
3/4 cup water
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon fresh coriander, chopped
1 fine
3 cloves garlic
1/4 cup tomatoes, peeled, seeded
1 and diced
1 salt

1. Trim off the ends of each zucchini. Cut the center portions of each zucchini into 2-in. lenghts. Cut the remaining ends into 1/2-in. rounds. 2. Using a knife or a melon baller, hollow out the centers of each lenght of zucchini. The hollowed-out portions should be just large enough to hold 1 small link of sausage; reserve the hollowed-out pulp. 3. Roll the link sausages in the cayenne. 4. Heat the oil in a skillet and add the sausages. Cook, turning often, until browned and cooked through. Sprinkle with anise seed, coating the sausages evenly. 5. Stuff 1 sausage inside each piece of zucchini. Put the stuffed pieces back into the skillet. Add the small zucchini rounds and hollowed-out pulp. 6. Combine the water, turmeric, cumin, paprika, coriander, garlic, tomato and salt to taste and pour over the zucchini. Cook, turning the zucchini pieces, about 5 min. Cover closely and continue cooking 30 min. Turn the pieces often in the cooking liquid so that they cook evenly. If, as the zucchini cook, the water becomes too little, add up to 1/2 cup more. When ready, the zucchini should be very tender and the sauce cooked downed to about 1/3 cup. 7. Remove and discard the garlic cloves. Serve hot or cold. This dish: Courgettes farcies marocaine