cut pork tenderloins into 1-inch cubes', 'melt 2 tablespoons butter in a 5-quart dutch oven', 'stir in pork , onions and garlic', 'cook until pork is browned', 'stir in broth , vinegar , sugar , seasonings and vegetables', 'bring to a boil', 'cover', 'reduce heat and simmer 30 minutes or until meat and vegetables are tender', 'in a medium bowl , slowly add light cream to flour', 'mixing until well blended', 'stir into pork mixture', 'heat until thickened , stirring constantly', 'just before serving , stir in sour cream', 'heat until warm'

in a dutch oven coated with nonstick cooking spray , brown roast on all sides over medium-high heat', 'drain', 'transfer to a 5-qt', 'slow cooker', 'in a bowl , combine the juice , tomato sauce , onion , vinegar , salt , ginger and cinnamon', 'pour over roast', 'cover and cook on high for 5-7 hours', 'in a small bowl , combine cornstarch and water until smooth', 'stir into cooking juices until well combined', 'cover and cook 1 hour longer or until the meat is tender and gravy begins to thicken'

melt butter in large soup pot', 'add leeks and onion', 'slowly saut until soft but not browned', 'add potatoes , stock , salt and marjoram', 'bring to boil', 'cover and boil slowly for 30 minutes , potatoes should be fork tender', 'reduce heat to a simmer , add half-and-half and simmer uncovered 10 minutes , stirring constantly', 'add heavy cream and white pepper just before serving'

in a mixer bowl , add yeast and 1 1 / 2 cups warm water and let stand for about 5 minutes until it foams and smells yeasty', 'add sweetener , flour , salt , and melted butter', 'mix with the dough hook until it forms a dough ball , about a couple minutes', 'cover and let rise about 1 hour', 'punch down and turn ball on a lightly floured counter', 'roll dough into a rope and cut into the approximate sizes you want your rolls - about 12-16 rolls is reasonable', 'shape into rolls', 'you can try pulling the dough balls inside out and pinching the edges together on the bottom to form a nice rounded top and a flatish bottom', don't make it more difficult than it has to be, they taste good even if they don't look perfect !, 'put the rolls on a parchment lined cookie sheet or two', 'cover and let rise another 30 minutes', 'pre-heat oven to 425 f', 'heat 2 quarts of water to boiling', 'when water is boiling and rolls have risen , slowly pour baking soda into the water', 'be careful ! if you pour too quickly , the pot may boil over', 'baking soda is a fine powder , providing plenty of nucleation points for steam bubbles to form , and it releases some gas when it contacts the water , to boot', 'use a slotted spoon or spatula to east the rolls into the baking soda bath and poach for about 30 seconds on each side', 'use slotted spoon to remove from bath and place back on cookie sheets', 'while still damp , sprinkle with pretzel or kosher salt and score top with a knife in a plus shape to allow the rolls to expand attractively while baking', 'bake at 425 f for about 15 minutes or until caramel brown', 'rotate cookie sheets top to bottom and rear to front midway during baking , if you desire', 'serving suggestions:', 'for breakfast: serve warm with irish butter and strawberry preserves', 'for snack: smear with cheddar cheese spread', 'for lunch / dinner: cut in half and top with thin sliced roast beef and smoked gouda cheese', 'broil until cheese is brown and bubbly', 'or just eat them plain !'

place the flour in the bowl of a stand mixer', 'using the paddle attachment stir in the butter on low speed until it is evenly distributed and the texture of coarse cornmeal , 1-2 minutes', 'pour in the water and sprinkle on the yeast and salt', 'switch to the dough hook and knead on medium until very smooth and pliable , about 8-10 minutes', 'shape the dough into a ball and place in a large well oiled bowl', 'cover the bowl with plastic wrap and let stand in a warm place , for about 1 hour until it has slightly expanded and risen to a dome', 'lightly oil a baking sheet ,', 'turn the dough out onto an unfloured countertop and pat into a rough rectangle', 'cut the dough into 8 equal pieces', 'at this point you can shape the dough into either pretzels or rolls', 'arrange the rolls on the baking sheet at least 1 inch apart and cover with plastic wrap', 'place the baking sheet in the refrigerator for 2-24 hours', 'the dough will not necessarily rise while refrigerated , but it helps them to hold their shape while handling', 'boiling and baking:', 'preheat oven to 350 degrees f', 'bring 4 quarts of water to a boil in a wide 6 quart kettle ,', 'important- add the baking soda slowly ,', 'turn the heat down to a healthy simmer', 'add the rolls 1 at a time to the boiling water and allow each roll to rise to the surface before adding the next one', 'after each roll has risen to the surface , let cook for about 20 seconds and then flip over with a slotted spoon and cook the other side for 20 seconds', 'remove the rolls from the water with a slotted spoon , draining them well and place on a freshly oiled baking sheet', 'repeat until all rolls have been boiled', 'sprinkle the rolls with salt or seeds if desired and place the baking sheet in the oven for 30-35 minutes', 'when nicely browned remove the rolls from the oven to a cooling rack and let cool at least 10 minutes', 'if you have any leftover , place the rolls in a plastic bag and they will be good for about 1-2 days ,', 'if making pretzel dogs simply flatten the piece of dough by hand into a rectangle big enough to accomodate your hot dog', 'place hot dog on long side of dough rectangle and roll up tucking in the sides and pinching the seams so they are well sealed', 'continue with / to step 11'

place all the ingredients into the crock pot', 'cover and cook on low 8 to 10 hours or high 3 hours', 'stir well before serving'