Braciola - Braciole With Noodles

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1/2 cup fresh breadcrumb
• 1/2 cup minced fresh parsley
• 1/3 cup grated fresh parmesan cheese (1 1/3 ounces)
• 3 tablespoons capers
• 2 tablespoons pine nuts, toasted
• 2 tablespoons fresh lemon juice
• 1 teaspoon olive oil
• 4 garlic cloves, minced
• 1 (1 1/2 lb) lean flank steak
• vegetable oil cooking spray
• 1 1/2 cups spaghetti sauce
• 1 cup dry red
• 8 cups hot cooked fettuccine (about 16 ounces uncooked pasta)

Recipe

• 1 combine first 8 ingredients in a bowl; stir well, and set aside.
• 2 trim fat from steak. using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. place steak between 2 sheets of heavy-duty plastic wrap, and flatten to and even thickness using a meat mallet or rolling pin. spread breadcrumb mixture over steak, leaving a 1/2-inch margin around outside edges. roll up steak, jelly-roll fashion, starting with short side. secure at 2-inch intervals with heavy kitchen string.
• 3 coat a large dutch oven with cooking spray, and place over medium-high heat until hot. add steak, browning well on all sides. remove steak from pan; set aside; and keep warm.
• 4 add spaghetti sauce and to pan, scraping bottom of pan with a wooden spoon to loosen browned bits. bring to a boil, and return steak to pan. cover, reduce heat, and simmer 1 hour or until steak is tender. remove string, and cut steak into 16 slices.
• 5 spoon 1 cup of pasta each of 8 individual plates; top with 2 steak slices and 1/3 cup sauce.

Bradley Woods Breakfast Bake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 eggs
• 1 lb sausage, browned
• 3 cups frozen hash browns with onions and peppers
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded sharp cheddar cheese

Recipe

• 1 layer sausage, potatoes, and cheese in a 7x10 greased pan.
• 2 mix soup, eggs, and milk together and pour over ingredients in pan.
• 3 top with additional cheddar cheese and bake at 350 for approximately 30 minutes.

Brady Bunch Lamb Chops

Total Time: 2 hrs 12 mins Preparation Time: 2 hrs Cook Time: 12 mins

Ingredients

• Servings: 8
• 2 cups 1% low-fat milk
• 2 teaspoons salt
• 2 lbs boneless lamb chops (8 in total, about 1/2 inch thick)
• 3 1/2 cups fresh breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons butter

Recipe

• 1 in a large shallow dish, like a 9x13 pan, stir together milk and first amount of salt.
• 2 add lamb chops (you could use bone-in chops, if you wish) and marinate (if you want to call it that; it's more of a milk brine methinks), covered and in fridge, for at least one hour (maximum 4 hours).
• 3 turn chops once, halfway through marinating/brining time.
• 4 when ready to cook chops, preheat oven to 200f and have ready an ovenproof platter.
• 5 in a shallow dish (like a pie plate), combine freshly made bread crumbs (grind bread in food processor to make crumbs; you'll need about 8 slices) with garlic powder, rosemary, thyme and remaining amount of salt.
• 6 remove chops from milk and let excess milk drip off, then dredge chops in bread crumbs, lightly patting crumbs both sides of chops so they adhere.
• 7 place breaded lamb chops on a tray, keeping chops in one layer.
• 8 in a large 12-inch skillet over high heat, place butter and oil.
• 9 saute chops, 2 1/2 to 3 minutes per side only.
• 10 do not overcook, do not crowd chops in skillet, and turn only once; chops should be golden brown and just cooked through.
• 11 place cooked chops on platter and keep warm in preheated oven.
• 12 cook remaining chops (you may have to do 3 batches, depending on the size of your pan and how many chops you do); add more oil and butter to pan if necessary (it likely will be).
• 13 i recommend serving with applesauce.

Braciole Di Manzo (beef Rolls In Tomato Sauce)

Total Time: 2 hrs 35 mins Preparation Time: 35 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 lb boneless beef top round, trimmed of fat and cut into 4 thin slices
• salt and pepper (to taste)
• 4 slices prosciutto (sliced thin)
• 4 slices provolone cheese
• 2 tablespoons pine nuts
• 2 tablespoons currants (can substitute raisins)
• 2 garlic cloves, peeled and chopped
• 1/4 cup olive oil
• 1 medium yellow onion, peeled and chopped
• 1 cup dry red
• 4 large tomatoes, peeled, seeded and chopped
• 1 tablespoon fresh flat-leaf parsley, chopped
• 3 -4 fresh basil leaves, torn into small pieces

Recipe

• 1 place the meat slices between 2 sheets of plastic wrap and gently pound with a meat mallet until they are 1/4" thick. sprinkel with salt and pepper. lay a slice of prosciutto and a piece of cheese on each one. sprinkle with a few pines nuts, currents and garlic. roll up the slices, tucking in the ends. tie the rolls at 1" intervals with kitchen string.
• 2 in a large skillet, warm the olive oil over medium heat. add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes.
• 3 add the onion and cook, stirring occasionally, until tender, about 5 minutes longer.
• 4 add the and cook until most of the liquid evaporates, about 2 minutes.
• 5 add the tomatoes and sprinkle with salt and pepper. reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. check from time to time to see if the sauce is becoming too dry; add a little water if needed.
• 6 uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer.
• 7 tranfer to warmed,individual plates, spooning the sauce over the top and serve at once.

Braided Sweet Bread

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• 1/4 cup water
• 1 1/2 cups warm milk
• 1 package dry yeast
• 4 tablespoons margarine, melted
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 4 1/2 cups flour (use more to knead)
• 1 beaten egg

Recipe

• 1 mix together water, warm milk, and yeast.
• 2 add melted margarine, sugar, salt and flour.
• 3 knead dough, place in bowl, cover and let rise in warm place 1 hour.
• 4 divide dough into 6 parts.
• 5 shape dough into 6 long pieces (length of baking sheet).
• 6 on baking sheet, braid 3 of the pieces together like you would hair, then braid remaining 3 pieces together.
• 7 cover and let raise 1 more hour.
• 8 brush beaten egg on top and bake at 350 degrees for 30-40 minutes.

Braided Easter Bread

Total Time: 3 hrs 40 mins Preparation Time: 3 hrs Cook Time: 40 mins

Ingredients

• 1/4 ounce active dry yeast (1 packet)
• 1/4 cup warm water (110 to 115 f)
• 1/2 cup warm buttermilk (110 to 115 f)
• 4 large eggs, at room temperature
• 4 colored hard-boiled eggs
• 1 large orange, juiced
• 2 tablespoons orange zest
• 1 teaspoon fior di sicilia orange flower water (or better a combination of vanilla and orange extract) or 1/4 teaspoon vanilla extract (or better a combination of vanilla and orange extract)
• 4 1/2-5 cups unbleached all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 8 tablespoons unsalted butter, softened (1 stick)
• colored crystal sugar, for sprinkling

Recipe

• 1 preheat oven to 375 degrees f.
• 2 dissolve yeast in warm water in a medium bowl. allow to proof for about 5 minutes until appear on the surface of the water. stir in the buttermilk, then beat in 3 of the eggs, one at a time. add orange juice, zest, and fior di sicilia (if available) or flavor extract(s). set aside. the fourth egg is reserved for an egg wash on the finished braids.
• 3 in a bowl combine 4 1/2 cup flour, sugar, and salt. break up the butter and add to dry ingredients. work it in with your hands until mixture is crumbly. add in the yeast mixture and continue mixing with your hands and form a ball of dough. add additional flour, if needed, to obtain a dough that is soft but not too tacky. dough could also be made in a stand mixer.
• 4 turn dough out on floured work surface and knead for 3-4 minutes until smooth. let dough rest for 10 minutes; cover with a clean kitchen towel or an inverted bowl. knead again for about 5 minutes and no longer tacky.
• 5 oil a large bowl lightly and place dough inside and turn to coat with oil. cover bowl with plastic wrap and let rise until doubled in size, 2 to 2 1/2 hours.
• 6 once it has risen to double, punch it down and transfer to a lightly floured work surface. knead until it is smooth and not tacky.
• 7 divide dough into 8 pieces. roll each piece into a 16 inch rope. form a braid by using 2 ropes, then bring the ends together to form a circle. place braided ring on a parchment lined baking sheet allowing room for them to rise again (two per baking sheet).
• 8 place an easter egg in the center of each braid and brush dough with the reserved beaten egg. sprinkle dough with colored sugar. cover and let rise 20 minutes.
• 9 bake until golden brown, about 30-40 minutes. cool on wire racks.

Braciole (stuffed Beef Rolls In Tomato Sauce)

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 lb boneless beef round steak, 4 thin slices
• 3 garlic cloves (1 finely chopped, 2 lightly crushed)
• 2 teaspoons freshly grated pecorino romano cheese
• 2 tablespoons fresh flat leaf parsley, chopped
• salt
• pepper, freshly ground
• 4 slices prosciutto (thin slices)
• 2 tablespoons olive oil
• 1 cup dry red
• 4 (14 ounce) cans tomato puree or 4 (14 ounce) cans canned italian tomatoes, passed through a food mill
• 4 fresh basil leaves, torn into small pieces
• 1 lb ziti pasta or 1 lb penne pasta, cooked

Recipe

• 1 place beef between two pieces of plastic wrap. pound gently with a meat pounder or mallet to 1/4-1/8 inch thickness.
• 2 remove and discard plastic wrap. place one slice of the prosciutto on each beef slice. sprinkle beef slices with the finely chopped garlic, cheese, parsley, salt and pepper. roll each of the beef slices into a tight roll and secure with a toothpick.
• 3 heat the olive oil in a large pot. add the braciole and crushed garlic. cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. add the red and simmer for 2 minutes. remove and discard the crushed garlic cloves.
• 4 stir in the tomato puree and basil.
• 5 cover and cook on low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. add a little water if the sauce becomes to thick.
• 6 if you want to serve it the italian way: serve the sauce over the hot, cooked ziti as a first course, followed by the braciole. don't forget to remove the toothpick from the braciole.