Cassaroles

Cassaroles


Bring to a boil. Also an option, but uses an extra pan. Add the tea mixture and boil, add pork, fennel, leeks and potatoes. Add olive oil to large skillet and brown the pork in batches over medium heat. Cook for 45 minutes. Transfer to a bowl and set aside. Bring to a boil; cook and stir for minutes or until thickened.

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Cassaroles


Bring to a boil. Also an option, but uses an extra pan. Add the tea mixture and boil, add pork, fennel, leeks and potatoes. Add olive oil to large skillet and brown the pork in batches over medium heat. Cook for 45 minutes. Transfer to a bowl and set aside. Bring to a boil; cook and stir for minutes or until thickened. Cassaroles

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5 thoughts on “Cassaroles”

  1. Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for an hour. I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni. Add more salt and other seasonings as needed, and cover.

  2. Uncover; sprinkle with remaining cheese. Remove from the oven and add peas, mix cornstarch with a little cold water to make a paste and add slowly to hot liquid. Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for an hour.

  3. Add macaroni; mix well. Bake minutes longer or until cheese is melted. Cover and bake at degrees F for 30 minutes.

  4. Add chicken stock and set aside. Return to oven and continue cooking until sauce thickens. Add pork to large plastic bag; add flour, season with salt and pepper, and toss until pork is well coated.

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