* Note: See the "Tomato Sauce" recipe which is included in this collection. Pat the meat dry and season with salt and pepper. In a bowl, combine stuffing ingredients. Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing, and tie with string. In a large skillet set over medium heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate. Add the braciole to Tomato Sauce and simmer 1 1/2 hours, or until tender. This recipe yields 6 servings. Recipe Source: TASTE with David Rosengarten Recipe adapted from ITALIAN AMERICAN by Catherine Scorsese From the TV FOOD NETWORK - (Show # TS-1G09 broadcast 03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 04-19-1998 Suggested Wine: Francis Coppola Rosso, 1995 Recipe by: David Rosengarten
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|Serving Size: 1 Serving (404g)|
|Recipe Makes: 6|
|Calories from Fat: 250 (27%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 488.3mg||150 %|
|Sodium 2682.8mg||93 %|
|Potassium 1073.2mg||28 %|
|Total Carbohydrate 97.4g||29 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 90.5g|
|Protein 66.7g||95 %|
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Calories per serving: 921
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