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To slice boneless roasts, slice the meat vertically across the grain into 1/4-in. to 1/2-in. slices. If the roast is tied, remove the string as you carve to help hold the roast together.
Cut a few 1/4-in. slices on the thin side of the leg and remove to a platter. Turn the roast…
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Bring water to a boil in a Dutch oven or soup kettle. Cook seeded whole peppers until…
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