Baler Recipe Reviews (Pg. 1) - (15659310)

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German Rouladen

Reviewed: Jan. 10, 2012
Absolutely DELICIOUS! My mother makes these. Tips: Ask the butcher to cut some thin cut round steak for you. Most butchers never heard of rouladen and will cut it too thick, so tell them to cut it VERY thin. Not as thin as a cold cut, but close to it. Also, don't use toothpicks if at all possible. The meat sticks to the toothpicks and your rouladen will fall apart when you try to yank the toothpicks out. Best are metal mini skewers, 2 - 3 inches long, I found mine at a yard sale, perhaps they were for hors d'vours originally. Or tie the rouladen shut with a couple rotations of string. In the center, the onions and raw bacon needs to be finely chopped. Then low heat, and in addition to the suggested beef bullion cube, add some corn starch to thicken up a good gravy. Use a covered pot, one that's about 3" deep. I have an excellent one that has a glass lid and a thick metal bottom for even heat. This is the primo German dinner, top of the line!!!!
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Borscht I

Reviewed: Jan. 10, 2012
Never had Borscht before -- red beets lower your blood pressure which prompted our visit. This recipe was delicious. Didn't have a few ingredients, had to use some spaghetti sauce instead of tomatoes, but still was very tasty! Highly recommend.
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