ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

It's called Braciole...

Misc.
and there were several questions about it when the show originally aired. If you type Braciole into the search box here at TKL, you will see several posts about it and a recipe for the dish made on the show. It was posted by Gina/FL, I believe she found the recipe in the Miami Herald.
MsgID: 034323
Shared by: Jeanne/FL
In reply to: ISO: Bragole? What is this????
Board: International Recipes at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Bragole? What is this????
  Gl-Canada
2 It's called Braciole...
  Jeanne/FL
3 Recipe(tried): Everybody Loves Raymond Braciole (repost)
  Gina, Fla
4 re: Bergole
  Lisa in Japan
5 Recipe: Sicilian Brasciole for Lisa/Japan
  Gladys/PR
6 re: braciole
  D'Alessandro, Maine
ADVERTISEMENT
Random Recipes
  • Slow Cooker Pasta Fagioli (using ground beef)
  • SLOW COOKER PASTA FAGIOLI 1 pound lean ground beef 1/2 large red onion, chopped 1 cup baby carrots, chopped 2 celery stalks, sliced 1 (16.5 ounce) jar prepared spaghetti sauce 1 (15 ounce) can kidney beans, drained an...
  • Chorizos in Wine (repost)
  • CHORIZOS IN WINE Spanish Chorizos about 1 cup red wine 2 or more garlic cloves, peeled and crushed seasonings (specially parsley and cilantro or basil; also herbes de provence-1 tsp or so) Fry the Chorizo in 1 inch sli...
ADVERTISEMENT
  • Baked Fish with Spinach Cheese Sauce
  • BAKED FISH WITH SPINACH CHEESE SAUCE FOR THE FISH: 1/2 cup dried bread crumbs 1/4 cup plus 2 tbsp. grated Parmesan cheese 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Pinch pepper 3 tablespoons olive oil (or...
  • Parmesan Puffs
  • PARMESAN PUFFS peanut oil (for deep frying) 3 large egg whites 1 cup freshly grated parmesan cheese 1/4 teaspoon cayenne pepper In a Dutch oven, heat 2 inches of oil to 375 degrees F. Beat the egg whites until stiff...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • It's called Braciole...
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!