Kelly, those roulades are making my mouth water---not that the cake isn't, LOL.
The Little Red Hen Did It Herself
- Thread starter mixfinder
- Start date
Help Support :
kevin313
Well-known member
Kelly, this all looks so delicous and mouth watering...yes, we sure do eat first with our eyes!
But I have to tell you, of all the offerings of this fabulous meal, the thing that I want to taste most is one of those beautiful rolls! Exquisite!
But I have to tell you, of all the offerings of this fabulous meal, the thing that I want to taste most is one of those beautiful rolls! Exquisite!
Yum
Everything looks very tasty!
Everything looks very tasty!
I'm with Kevin...them rolls
and then some cake to wash them down.
and then some cake to wash them down.
golittlesport
Well-known member
Wow!
That all looks fabudelicious, Kelly. Can you explain how you make the Roulades?
That all looks fabudelicious, Kelly. Can you explain how you make the Roulades?
Roulades
I bought chuck roast presliced. The package had 13 slices and cost 21.69. I gasp at the cost of food.
In a saute pan I cooked celery and onions in a small amount of oil. Removed tha pan from the heat and added 1 package Pepperidge Farm herb dressing mix and stirred in enough chicken stock to hold it together. I layed out the meat single layer on paper towels, trimming and removing any large pieces of fat and silver. I used my fingers to dimple the meat and even it's shape. Place approximately 1/3 cup filling on the end of each roulade, tamping the stuffing and then secure it with a pick.
Heat a heavy skillet on the Heat Minder burner to 325 or use an electric skillet at 350. Allow the pan to heat until shimmering and then a scant amount of cooking oil to cover the bottom of the pan. Fill the pan with roulades but don't crowd them. Brown and give the roulade a quarter turn until all four sides are browned. Remove the meat to a tray, pluck out any loose struffing bits and add a touch more oil as need and continue browning until all the roulades are done.
I bought chuck roast presliced. The package had 13 slices and cost 21.69. I gasp at the cost of food.
In a saute pan I cooked celery and onions in a small amount of oil. Removed tha pan from the heat and added 1 package Pepperidge Farm herb dressing mix and stirred in enough chicken stock to hold it together. I layed out the meat single layer on paper towels, trimming and removing any large pieces of fat and silver. I used my fingers to dimple the meat and even it's shape. Place approximately 1/3 cup filling on the end of each roulade, tamping the stuffing and then secure it with a pick.
Heat a heavy skillet on the Heat Minder burner to 325 or use an electric skillet at 350. Allow the pan to heat until shimmering and then a scant amount of cooking oil to cover the bottom of the pan. Fill the pan with roulades but don't crowd them. Brown and give the roulade a quarter turn until all four sides are browned. Remove the meat to a tray, pluck out any loose struffing bits and add a touch more oil as need and continue browning until all the roulades are done.
When the Meat is Browned
Use a paper towel to remove all traces of fat and any loose bits of stuffing. Reduce the heat to 200 and add 1 cup strong red wine. Deglaze the fond and allow the wine to reduce until syrupy. Add 2 cups beef broth and I can of Cambell's lite Cream of Mushroom soup. Whisk to combine and then add the roulades to the pan gravy making sure they are all covered with sauce. I don't cook them on top of the range because the meat is so thin it can turn to shards before your eyes.
Cover and place in a 300 degree oven for 1 hour. Don't over cook or they'll disintegrate when you try to get them out of the pan.
Use a paper towel to remove all traces of fat and any loose bits of stuffing. Reduce the heat to 200 and add 1 cup strong red wine. Deglaze the fond and allow the wine to reduce until syrupy. Add 2 cups beef broth and I can of Cambell's lite Cream of Mushroom soup. Whisk to combine and then add the roulades to the pan gravy making sure they are all covered with sauce. I don't cook them on top of the range because the meat is so thin it can turn to shards before your eyes.
Cover and place in a 300 degree oven for 1 hour. Don't over cook or they'll disintegrate when you try to get them out of the pan.
Easy bread
In the Kitchenaid bowl place 1/2 cup hot tap water. Add 1 teaspoon sugar and 2 tablespoons yeast (I prefeer Red Star commercial, available at Cash and Carry or Costo for 3.00. Mix and allow to froth. In a microwaveable container place 1/4 cup butter and microwave for 35 secondS. To the butter add 1 1/2 cups buttermilk, 1/4 cup sugar and I teaspoon salt. On the shelf next to the butter milk pan place two eggs. Microwave it all at 50 percent power for 1 minute. Check the eggs, they just just feel warm to touch, not hot. Put your finger in buttermilk. I should be the temperature of regulation hot tub (108) Break the eggs into the warmed milk mixture and stir to be sure sugar is dissolved. In a microwaveable bowl or a piece of parchment measure 3 3/4 cup unbleached all purpose flour. Heat the flour in the microwave for 2 minutes on medium power. Add all ingredient to the yeast. If the yeast looks anemic add another tablespoon of yeast in case the water wasn't warm enough. Combine with a dough hook on speed 20 for 2 minutes. Stop and wait five minutes and then mix again on speed two for 2 minutes. Turn off the bowl and forget the dough for 20 minutes. I should look like this.
In the Kitchenaid bowl place 1/2 cup hot tap water. Add 1 teaspoon sugar and 2 tablespoons yeast (I prefeer Red Star commercial, available at Cash and Carry or Costo for 3.00. Mix and allow to froth. In a microwaveable container place 1/4 cup butter and microwave for 35 secondS. To the butter add 1 1/2 cups buttermilk, 1/4 cup sugar and I teaspoon salt. On the shelf next to the butter milk pan place two eggs. Microwave it all at 50 percent power for 1 minute. Check the eggs, they just just feel warm to touch, not hot. Put your finger in buttermilk. I should be the temperature of regulation hot tub (108) Break the eggs into the warmed milk mixture and stir to be sure sugar is dissolved. In a microwaveable bowl or a piece of parchment measure 3 3/4 cup unbleached all purpose flour. Heat the flour in the microwave for 2 minutes on medium power. Add all ingredient to the yeast. If the yeast looks anemic add another tablespoon of yeast in case the water wasn't warm enough. Combine with a dough hook on speed 20 for 2 minutes. Stop and wait five minutes and then mix again on speed two for 2 minutes. Turn off the bowl and forget the dough for 20 minutes. I should look like this.
Even Steven
Roll the dough into a log and divide equally into 15 portions. Use a touch of flour if you have sticking issues and place the shaped roll on a parchment lined baking sheet Rest the rolls near the range where the most heat in centerted. Let them rise until doubled about 20 minutes and bake them in a preheated 400 degree oven for 22 minutes. Brush with butter when it comes from the oven
Roll the dough into a log and divide equally into 15 portions. Use a touch of flour if you have sticking issues and place the shaped roll on a parchment lined baking sheet Rest the rolls near the range where the most heat in centerted. Let them rise until doubled about 20 minutes and bake them in a preheated 400 degree oven for 22 minutes. Brush with butter when it comes from the oven
