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Richmond, Maine

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Replied to Tourtiere de Fleur-Ange (Fleur-Ange's Pork Pie)

Dec 7, 2013 on FoodNetwork.com

We have always used potatoes. For this recipe probably 2 pounds or so but the trick is to get the consistency right. Too little and it is kind of dry, too much and all you taste is potato. Add the potatoes slowly to the cooked meat mixture tasting along the way until you have the right consistency then re-season if needed.

Reviewed Braciole

Mar 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made the recipe last night exactly as written. It is purely a middle of the road recipe. I gave it two stars because of the amount of time and effort to produce a mediocre dish. The stuffing and sauce are both very good and worth the effort. The problem is with the top round. A lean, flavorless, tough cut of beef braised for 2 or more hours prod"

Reviewed Braciole

Mar 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

For those without a food mill for the tomato sauce. I have used a food processor before to shortcut time but the food mill does give a better result."

Reviewed Braciole

Mar 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

I made this last night exactly as written and it is purely a middle of the road dish. It gets two stars because the end result for the amount of time put into it does not justify more. The sauce and stuffing are both very good and worth the time involved. I do go through the effort of putting the tomatoes through the food mill because it does seem"

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