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Old 02-01-2011, 09:48 PM   #21
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Great job. I like the rolling technique. I will have to try this, possibly with chicken too.

The bagel, an unsweetened doughnut with rigor mortis. ~Beatrice & Ira Freeman

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Old 02-01-2011, 10:53 PM   #22
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Originally Posted by megamark View Post
Great job. I like the rolling technique. I will have to try this, possibly with chicken too.
Thank you MM!! Let me know what you think.

Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
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beef, beef braciole, recipe

Msmofet's Beef Braciole [B][U][COLOR=black]Msmofet's Beef Braciole[/COLOR][/U][/B] [COLOR=black]Makes 4 Braciole[/COLOR] [LIST] [*][COLOR=black]4 Thin sliced beef top round steak for Braciole (2 packages with 2 steaks in each)[/COLOR] [/LIST][B][U][COLOR=black]Filling Ingredients:[/COLOR][/U][/B] [I][COLOR=black]These measurements can be adjusted to your taste.[/COLOR][/I] [LIST] [*][COLOR=black]6 cloves Fresh garlic or to taste - minced fine or grated [/COLOR] [*][COLOR=black]1/4 cup Onion - minced fine [/COLOR] [*][COLOR=black]1/4 cup Fresh basil - chopped fine [/COLOR] [*][COLOR=black]1/4 tsp Fresh oregano - chopped fine [/COLOR] [*][COLOR=black]1/4 cup Fresh parsley - chopped fine [/COLOR] [*][COLOR=black]1/4 cup Fresh grated Romano cheese [/COLOR] [*][COLOR=black]1/4 cup Fresh grated Parmesan cheese [/COLOR] [*][COLOR=black]1.5 cup Bread crumbs [/COLOR] [*][COLOR=black]Ground hot red pepper flakes - to taste [/COLOR] [*][COLOR=black]Ground Sea Salt - to taste [/COLOR] [*][COLOR=black]Ground peppercorns - to taste[/COLOR] [/LIST] [LIST] [*][COLOR=black]Choice of oil (Extra Virgin Olive oil, Canola oil, Grapeseed oil or combo)[/COLOR] [/LIST][B][U][COLOR=black]Tying and Frying:[/COLOR][/U][/B] [LIST] [*][COLOR=black]Butchers twine [/COLOR] [*][COLOR=black]Choice of Oil for frying[/COLOR] [/LIST][B][U][COLOR=black]Directions: [/COLOR][/U][/B][LIST=1] [*][COLOR=black]In bowl mix all above filling ingredients [B]EXCEPT[/B] oil; mix well. [/COLOR] [*][COLOR=black]Add just enough oil to hold filling together. [/COLOR] [*][COLOR=black]Taste and adjust seasoning if needed. [/COLOR] [*][COLOR=black]Place steaks slice on board and cover with wax paper. [/COLOR] [*][COLOR=black]Pound with flat side of mallet thinned down to about 1/8 inch, making sure not to tear. [/COLOR] [*][COLOR=black]Spread 1/4 of the filling on 3/4 of the steak closest to you. [/COLOR] [*][COLOR=black]Roll steak jelly roll style to the end. [/COLOR] [*][COLOR=black]Secure the roll with butchers twine about 1 inch apart till you reach the end. [/COLOR] [*][COLOR=black]In heavy frying pan heat thin coating of oil. [/COLOR] [*][COLOR=black]Brown rolls on all sides. [/COLOR] [*][COLOR=black]Remove and drain. [/COLOR] [*][COLOR=black]Simmer in Tomato Sauce (preferably homemade) for about 1 1/2 hours or until tender.[/COLOR] [/LIST][COLOR=black]Enjoy![/COLOR] [B][/B] [B][U]Braciole Pictures/Tutorial[/U][/B] Beef top round for Braciole [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_1.jpg[/IMG] Pound thin with flat side of mallet or bottom heavy frying pan [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_3.jpg[/IMG] Spread with 1/4 of the filling [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_5.jpg[/IMG] Roll jelly roll style [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_6.jpg[/IMG] Tie roll with an anchor 1/2 loop [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_8.jpg[/IMG] Secure with twine every inch (I did butcher’s knots) to end of the roll [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_9.jpg[/IMG] [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_10.jpg[/IMG] [IMG]http://i396.photobucket.com/albums/pp48/msmofet/Braciole_Tutorial/braciole_11.jpg[/IMG] Continued Below 3 stars 1 reviews
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