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Showing 1-2 of 2
on June 14, 2004
I'm sorry to say these didn't work out so well for me. The stuffing got too gummy for my taste... it was hard to slice them (even though i have a very good knife) without the filling squishing out. Perhaps my meat-to-stuffing ratio was off... if i try these again i would use less stuffing per roll, and i might make it with the minimum amount of water called for on the box instead of the maximum. On the up-side, my husband and son thought they were quite good.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 June 01, 2004
Excellent! Delicious and easy to make beef rolls that Italians call Braciole, Germans call Rouladen and the French call Roulade. I asked a meat cutter at the supermarket for 3 slices of top round 1/4 " thick (about 1 1/2 pounds. I pounded them to 1/8 " and cut them in half to make 6 rolls. I made the stuffing as directed but did not add the hot sauce or garlic powder to the sauce. I did add sliced fresh mushrooms and green bell pepper. I baked the rolls and sauce in a heavy dutch oven for 1 hour. I served the rolls with thin spaghetti and fresh grated Parmesan. Thanks for the great dinner SEvans!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 (45 g)
Servings Per Recipe: 1