|
Baking frozen manicotti
|
meg voelker
megvoelker2004@yahoo.com
05/13/05
|
How long do I bake prestuffed frozen manicotti? I'm only talking about 20 shells with a marinara sauce.
|
megvoelker
megvoelker2004@yahoo.com
05/13/05
|
How long do I bake prestuffed frozen manicotti? I'm only talking about 20 shells with a marinara sauce.
|
ellen
05/16/05
|
My local grocery sells just exactly this in the family size freezer section, but I don't have any to go look it up! You can find the same info in your own grocery. It is usually about 75 minutes from frozen.
Do be sure to keep covered for most of the heating time, as they get way too dried out otherwise.
|
Mike
mhjoly@yahoo.com
09/04/05
|
Help
Does anyone know how to cook a perfect Pork Roast?
It seem's no matter what I do, it turns out dry......do I slow cook?? Do I sear first then slow cook? Do I wrap?
To me its a mystery....
Mike
|
ellen
09/05/05
|
Roast pork (next time, start a new thread! )
If you want juicy, try starting with a shoulder or fresh ham. Pork loin is so lean now- bred and fed to be that way- that it is going to be dry unless you:
brine the meat (overnight if possible, at least several hours)
Cook very low (I use 275 in the oven, or the "auto" setting on the crock pot, which is 1 hour high, the rest low) for about 40 minutes per pound, use a meat thermometer and take out between 145 and 150 internal temp. Let stand at least 20 minutes before slicing so it finishes cooking and the juices reabsorb into the meat.
Seasoning is to your taste, but I like a dry rub.
|
