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A pot roast is done when a long-handled fork can be inserted easily into the thickest part of the roast. If the pot roast is cooked too long, the meat becomes overcooked, stringy, tough and dry.
Insert a small boning or paring knife between the ribs and breast meat. Pressing knife along…
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Dust a 9-inch heart-shaped pan with cornstarch and set aside.
In a bowl, combine sugar,…
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