Dry Mustard, Dill, Vinegar Cider (g), Maple Syrup, Salt Iodized, Salt Iodized, Black Pepper, 2% Milk, Liquid Egg, Orange Marmalade, Chive, Dijon Mustard, Peameal Bacon Roast, Granulated Onion
(oven and stovetop): Thaw completely in refrigerator. Roast: Preheat oven to 375ºF/175ºC. Empty BBQ sauce into a microwave safe bowl. Heat on HI for 2 min, stirring at 30-second intervals, or until smooth and glossy; use 1/2 for basting and pour 1/2 into a clean bowl for serving. Coat a foil-lined, rimmed cookie sheet with non-stick spray. Baste meat with BBQ sauce. Roast for about an hour, basting at 15 minute intervals until basting sauce is used up (internal temp. 160ºF/71ºC). Split Orders roast for about 45 min. Slice and serve with reserved BBQ sauce. Eggs: Empty into a bowl and whisk until slightly fluffy. Heat 2 tsp. butter over medium heat in a frypan or skillet. Add eggs and cook, stirring, to desired doneness. Suggested Sides: Sliced fruit, whole wheat toast.
This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.
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