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4
out of 5
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April 21, 2009
Guest
julee59
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"This was quite good. The husband loved it! I suggest using extreamly lean meat, unless you brown the rolls first, because it is difficult to drain off the fat. I had some cooked rice on hand which made incorporating the dip mixture a breeze. I also felt there was no need to seperate the egg, and used a "tad" of seasoned bread crumbs, along with the addition of oregano and garlic powder to the meat mixture. This recipe has plenty of "fiddle" room. Give it a shot!"
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6 of 6 people found this review helpful.
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