How To make Bakers Oven
15 oz Lamb Shoulder
1 Bayleaf
4 Juniper Berries
4 Black Pepper Corns
2 1/8 c White Wine
6 Onions, medium size
8 Potatoes, medium,cooked
3 1/2 oz Butter
3 c Wine, white,dry and cold
Fot this recipe you need a "Roemertopf" an earther ware pot, special made. 1.Put the roemertopf in water for 6 hours, according to directions for pot.
2.Cut the biggest fat of the lamb shoulder and cut the meat into 4 cm cubes
3.Put the meat into a bowl and add the bayleaf, juniperberries,
peppercorns, smashed, and about 1/4 l of the white wine. Put into a cool place, for about 6 hours as the pot. 4.Cut the onions and potatoes into not to thin slices. 5.Cut half of the butter into cubes and put all over the bottom of the Roemertopf.Add in layers, a quarter of thepotatoes,onions and meat. Finishing with potatoes on top. Season with salt and pepper. 6.Add the marinade with another 1/4 l wine over the mixture in the pot. 7.Add the last of the butter in globs all over the top, put on lid and bake in very hot oven for 90 minutes. Serve with the cold white wine.Recipe by Wolfgang Kaempf translated by Brigitte Sealing Cyberealm BBS 315-786-1120
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Ingredients
1 young chicken
1 tbsp Thyme
2 tbsp Italian seasoning
1 tsp cumin
2 tbsp onion powder
1 1/2 tbsp garlic powder
2 tbsp creole seasoning or any poultry seasoning
1 tbsp paprika
1 tbsp adobo seasoning
1/4 tsp salt
1 tsp ground black pepper
2 tbsps unsalted butter
2 tbsp oil oil
Bake on 340 degrees for 1 hour
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1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Old Bay Seasoning
How To Cook: Oven Baked Potatoes
This is how to make baked potatoes in the oven.
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Oven-Baked Sweet Potatoes - Martha Stewart
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