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5
out of 5
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A keeper,
July 8, 2009
By rgtsc01
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"This was relatively easy to throw together with a food processor to do all the mincing. Flavor was fantastic, the meat took on a red color, sort of like chinese ribs. I cooked it a little longer at a lower heat and it was very tender.
The reccomendations for accompanying dish, baked beans, I don't know if I would do that. I ate this on a bed of chopped romaine lettuce. Probably would be fine on a bed of white rice..."
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