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Cooking time: 75 minutes for menu Cooking schedule: see below for instructions
We'll use 8 - 12oz of pork in the Lo Mein on Monday, if you have more than that leftover, have it for lunch.
Use the leftover Tomato Sauce from Friday - along with the reserved tomato juice; reduce it slightly when reheating if needed, to thicken.
Total time: 20 minutes
Use white button or brown cremini for this. If you want to use the larger portabella (not available here) you will probably only want to do 2 or 4, depending on size.
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Note: If liquid accumulates in the caps before stuffing, stir it into the shallot mixture.
Total time: 1 hour 15 minutes
I use a small loin roast, 1 1/2 lbs and it cooked to the correct temperature in just over an hour. The bay leaves, mustard and wine add a lovely, slightly pungent flavor to both the pork and the Onion Sauce.
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Total time: 25 minutes
I've been making these for a long time. I think the original idea came from a Williams-Sonoma book. Once flipped, the heat can be reduced a bit and they can cook slowly with no attention, if needed.
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Total time: 25 minutes
I got the idea for this in a Williams Sonoma cookbook. Honey could be used instead of the Brown sugar. The color is a bit odd but the flavor is wonderful!
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Cooking Schedule: 75 minutes for menu |
Combine leek, potatoes, stir well |
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