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Roll Easter Eggs recipe




Roll Easter Eggs is a big food suprise for this Easter


Roll Easter Eggs



• 700 gr. minced beef
• 300 gr. minced pork
• 2 eggs
• 1 large onion, grated
• 1 / 4 cup chopped parsley or mint
• Salt and pepper
• 4 tablespoons breadcrumbs
• 4-5 boiled eggs tightly

Put in a bowl the minced meat. Take eggs, onion, parsley or mint, salt, pepper and toast. Knead the mixture well to mix the materials. On a floured surface press minced, to broaden and form a rectangle with dimensions 30CH15 million. Clean and aradiaste cooked eggs lengthwise in the center of parallelogram. Close minced reeling in eggs and roll forming. To fit in the pot, divide the meat was in the middle and create two rolls. Click on the rolls around with your hands, close well and the alefroste. You can cook in two ways in saucepan or microwave. Put 4 tablespoons butter in a shallow wide pan, heat up. Sauté it in the rolls until golden brown olotrogyra. Pour 2 cups tomato juice, 2 bay leaves, 4-5 grains allspice and cloves and simmer 2 the rolls, until sauce thickens well. Serve with rice pilaf or fried potatoes. Alternatively, place the rolls in a baking pan and aradiaste around 2 pounds potatoes, cut into pieces. Pour them in to 3 tablespoons lemon juice and sprinkle them with salt, pepper and a little oregano. Cut 1 / 2 cup butter or margarine into small pieces and place them here and there on the potatoes. Pour the rolls with a little oil and cook the food at 175 degrees Celsius, 1 hour and 30 minutes, until browned well the rolls and baked potatoes. You may need to add some water. The food should stay close to fat.
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