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Showing 1-3 of 3
on June 17, 2008
on October 10, 2007
This is very good. The flavors blended together very well. I had a small roast. Too small to roll up. Instead, I used a Reynolds Stuffing Sack. I cut the roast in half, but not all the way through. I spread the cheese mixture over one half of it and then folded it like a sandwich. I then put it inside the stuffing sack and tied it, leaving enough for expansion . It was a little messy but workable. It held the roast together during baking. I put it in a Pyrex baking dish. I didn't use any wine but doubled on the chicken broth. After I took it out of the oven and let it rest for a few minutes, I cut the sack open. It came off of the roast very easily. The roast came out very moist and tender. Very easy to cut. I will be making this again, using the same method. Thanks for a great recipe Lazarus. Made for PAC Fall '07.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 08, 2007
The stuffing mixture is so good! I used fresh herbs and probably used more than was called for but it didn't hurt. I also halved the recipe except for the broth and wine amounts, which was a good thing as my roast was very lean.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (302 g)
Servings Per Recipe: 6