|by Jane Sigal|
Part of the "France Gastronomique" series, this book is a culinary portrait of one of the great gastronomic provinces of France.
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Internal temperatures for various meats. Always use a meat thermometer. Source: USDA
1 serving of meat at room temperature - microwave at medium-high (70%) for 1 1/2 to 3 minutes with the meaty portions to outside; cover with waxed ...
Melt butter and ... baking dish or casserole with cover. Arrange ... 6 servings. To reheat, add a ... evaporated milk and reheat in a slow oven about 15 minutes.
Most frozen cooked ... additional seasonings when reheating. - Salt ... use. Freeze main-dish casseroles, stews, soups, ... sugar. Use as fresh coconut.
Preparation Time: 20 ... If made ahead, reheat in a slow ... brown, remove to casserole with a cover. ... Double the ingredients, using a 3 quart casserole.
Sharp cheddar and ... pie pan or casserole of comparable size. ... reheated. The taste usually blends if you let it refrigerate and reheat the next day.
Saute onion and ... alternate layers in casserole. Pour mushroom ... ahead and reheated at 350 degrees for 45 minutes. It usually tastes better reheated.
In 9 x ... before serving. Keeps well in refrigerator and microwaves quickly to reheat. Serves 6. Assemble the night before. Leftovers reheat in microwave.
Cook broccoli in ... place in a casserole dish. Bake uncovered ... delicious!) This can be reheated, frozen, and reheated again - gets better as it ages.
1. Place 2 ... into a greased casserole and bake at ... reheated. Good cold with a green salad. Can be frozen. Freeze after baking. Defrost, then reheat.
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