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ish cooking everything at the same time. Casseroles are always a good option for one-dish, oven-baked meals, but usually require precoo king the meat. Browned ground beef or ground turkey and stewed chicken are good choices for casseroles. Choose a baked dessert to round out your meal. Choosing Meat A beef roast, depending on its type, size and the degree of doneness you prefer can take from 45 minutes to 3.5 hours to roast. Ham's cooking time also depends on its size and type, and can range from 4 to 25 minutes per pound. A small, who doctor who icon le roasting chicken will be done in about an hour, while a large chicken requires 2.5 hours. Pork chops should be cooked until they rea ch an internal temperature of 145 degrees Fahrenheit. That can translate into 8 minutes for thin, boneless loin chops to 20 minutes for bma sgs training thick sirloin chops. Choosing Vegetables and Other Foods Bake white potatoes for a quick, easy side dish to accompany a beef roast or .

s will be very tender by the time the meat has cooked. This one-pan method works best for meat that must cook for about 1.5 hours. Add precooked rice or pasta, such as rotini or elbow macaroni, to browned ground beef or ground turkey, mix in a can of diced or stewed tom atoes, and add a bag of frozen peas for a quick casserole that will cook in about 30 minutes at 350 F. Choosing a Dessert Complete your oven-baked meal with a baked dessert. When you plan to serve your dessert following the meal, it's best to avoid anything that require adobe photoshop textures free s a lot of cooling time or additional preparation. Desserts that are served warm or hot are ideal for this purpose. Choose a dish such as South African roly-poly baked dessert, jam-filled sweet rolls topped with a sweet, buttery sauce. While your main dish is cooking, p bma sgs training repare the dessert for the oven. To determine when to put your dessert into the oven, use the baking time specified in your recipe and .

you're ready to serve it.Cool Off Chops with Care 1 Line a baking sheet or jelly-roll pan with several layers of paper towels while the pork chops are frying. Place a cooling rack (or racks) on top of the paper towels. 2 Remove cooked pork chops from the pan with a pair of tongs and set them on the cooling rack in a single layer. Any drips will fall through the spaces in the cooking rack and down to th e paper towels, thereby preventing the pork chops from becoming soggy. 3 Sprinkle your steaming hot pork chops with salt, garlic salt o popular audio book r another favorite seasoning. Many cooks believe it is ideal to season food right after it is fried because the seasonings will soak ri ght in for guaranteed flavor. Restore the Crunch in Round Two 4 Store leftover pork chops in an airtight plastic container lined with a bma sgs training paper towel to absorb any moisture. Arrange the chops in a single layer -- not on top of each other -- and put the container in the re .

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