ADVERTISEMENT
- Real Recipes from Real People -

ISO: How to cook a stuffed pork roast

Misc.
I have a stuffed pork roast. It's not cooked yet but it is stuffed. I don't know how long to cook it for. Any idea anyone? Please help I am cooking it this sunday. Thanks

MsgID: 0070144
Shared by: mel/ma
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Uses for green onions
  • The blades can be frozen or dried for future use and the white part freezes--use ice trays and bag up the cubes. Chop the white section and use on baked potatoes instead of chives and to season potato soup. Mix them ...
  • Zucchini Soup (blender and microwave)
  • ZUCCHINI SOUP 3 cups fresh zucchini, peeled and diced (make a triple batch and freeze when zucchini is in season) 1 1/3 cups water 2/3 cup chicken broth 1/4 cup onion, chopped 2 slices bacon, cooked, drained and crumb...
  • Confetti Chicken Wraps
  • CONFETTI CHICKEN WRAPS 1 tablespoon canola oil 1 large orange bell pepper, diced or cut into thin, 1-inch strips (about 1 1/2 cups) 1 pound skinless, boneless chicken breast halves, sliced into thin strips 1/2 to 1 te...
  • Two Crust Lemon Pie
  • TWO CRUST LEMON PIE 1 1/4 cups sugar 1/4 cup butter, softened 2 tbsp flour 1/8 tsp salt 1 medium-size lemon, peeled, in paper thin slices 3 eggs, beaten (reserve 1 tbsp egg white for crust) juice from 1 lemon plus wat...
  • Sizzling Vegetable Sandwiches with Cumin Mayo
  • SIZZLING VEGETABLE SANDWICHES WITH CUMIN MAYO Don't hold the mayo! Instead make your own version--flavored with cumin, garlic, and lime--to bring spark to this colorful sandwich. The dressing tastes great with beef, p...
  • Grits with Shrimp Gravy
  • GRITS WITH SHRIMP GRAVY 1 1/2 pounds fresh or frozen medium shrimp 5 slices bacon 1 cup green onion, thinly sliced 1 medium green sweet pepper (3/4 cup), chopped 4 cloves garlic, minced 1 tablespoon all-purpose flour ...
ADVERTISEMENT
  • Del Monte Rice and Tomatoes (1988)
  • DEL MONTE RICE AND TOMATOES "Excellent with meat, chicken or fish." 1 (14 1/2 oz.) can Del Monte Stewed Tomatoes 1/2 cup chopped carrots 2 tbsp. butter or margarine 1 1/4 cups uncooked rice 1 1/2 cups chicken broth ...
  • Cake Release (substitute for baking spray)
  • Hello Marianne, Here is my recipe for cake release. FOR A WHITE CAKE: 1 Tablespoon flour 1 Tablespoon butter, softened 1 Tablespoon vegetable oil Mix well and brush it on the pan. FOR A...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: How to cook a stuffed pork roast
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!