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Replied to My Mama's Braciole Recipe : Rachael Ray : Food Network

Apr 1, 2014 on FoodNetwork.com

I recently made my hubby's favorite German Rouladen with sliced bottom round--same type of dish but w/German flavors. It is usually too chewy. So I cooked it for 2:15 hours. Not just tender, but almost falling apart. Go for a long and slow cooking time. I'm going to try it too w/this recipe.

Replied to My Mama's Braciole Recipe : Rachael Ray : Food Network

Apr 1, 2014 on FoodNetwork.com

I recently made my hubby's favorite German Rouladen with sliced bottom round--same type of dish but w/German flavors. It is usually too chewy. So I cooked it for 2:15 hours. Not just tender, but almost falling apart. Go for a long and slow cooking time. I'm going to try it too w/this recipe.

Replied to Sunday Gravy with Beef or Pork Braciola and Anna and Frankie's Meatballs Recipe : Food Network

Apr 1, 2014 on FoodNetwork.com

What sauce do you use when you do that?

Replied to Sunday Gravy with Beef or Pork Braciola and Anna and Frankie's Meatballs Recipe : Food Network

Apr 1, 2014 on FoodNetwork.com

What sauce do you use when you do that?

Replied to Real Meatballs and Spaghetti Recipe : Ina Garten : Food Network

Feb 2, 2014 on FoodNetwork.com

Oh-just keep adding a touch of water as you simmer.

Replied to Real Meatballs and Spaghetti Recipe : Ina Garten : Food Network

Feb 2, 2014 on FoodNetwork.com

Oh-just keep adding a touch of water as you simmer.

Replied to Real Meatballs and Spaghetti Recipe : Ina Garten : Food Network

Feb 2, 2014 on FoodNetwork.com

My Italian grandmother told me to never cover tomato sauce when cooking--the concentrated acid is what caused the metallic taste. To sweeten a sauce that has been simmered uncovered, try adding 1T good EVOO.

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