tanachit
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 Mon, Aug 31 2009, 5:13 am
I use the cook in juice method
Add a few onions and some garlic, and bake with either a half a bottle of beer (if you've got it around), some white wine (leftover from prev shababt), or some OJ. Either freeze it in the baking dish or separate out the gravy before you freeze it. When you defrost, put the gravy back in.
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