61125 breast veal pancetta rosemary Recipes

flour , for dusting veal, veal scallops, cut very thin, olive oil, salt and pepper, onion, thinly sliced, port wine, heavy cream, tarragon, sweet basil, egg yolks, cognac, lemon juice

veal shanks, all-purpose flour, salt, black pepper, tbslp. olive oil, chopped onion, carrot, cut in rounds, chopped celery, garlic cloves, minced, tomatoes, coarsely chopped, white wine, dried basil leaves, dried thyme leaves, bay leaf, chopped parsley

ground veal, garlic clove, finely chopped, salt & pepper, milk, butter, mozzarella cheese, grated

veal loin (approx . 8 oz each) or 6 rib chops, well trimmed, cut 1 inch thick (approx. 8 oz each), salt, lime peel, grated, mint sprig, mango, peeled, seeded , cut into 1/2-inch pieces, prepared low-fat salsa, red onion, minced, fresh lime juice

pounded veal, marsala wine, bleached all purpose flour, salt and pepper, garlic, button mushroom, butter, demi-glace, salt and pepper, mashed potatoes , for serving

chicken stock or 2 cups veal stock, shallots , about 1 inch in diameter, peeled and sliced in half lengthwise, butter, flour, lean bacon, button mushroom, veal tenderloin , sliced into 1-inch medallions, dry white wine, heavy cream, parsley, minced, lemon juice , to taste, tomatoes or grape , for garnish

egg, garlic clove, minced, flat leaf parsley, minced, crushed tomatoes , i used canned ground tomatoes, salt, fresh ground pepper, ground veal, gorgonzola, olive oil, fresh sage leaves, white onion, sliced into rings, dry white vermouth or 1/4 cup wine, salt

veal liver, in thin slices, flour, salt, pepper, butter, onions (about 125 g), tomatoes, green beans, milk, curry (optional), liquid gravy browner, potato, for four, chopped parsley , for decoration on boiled potatoes at serving time

ground veal, ground beef, chicken broth, apple juice, hot sauce

olive oil, veal, cut into 1 1/2 inch-2 inch cubes (use up to 1kg of veal if your family are big eaters), onion, chopped, carrot, sliced, garlic cloves, crushed, brandy, sweet paprika, tomato paste, beef stock, artichoke hearts, halved (i used a 400g can of artichoke hearts), sour cream, plus extra to serve, fresh egg fettuccine pasta, butter, chopped, caraway seed (optional), salt & freshly ground black pepper, chopped parsley, to serve

veal chops, salt and black pepper, unsalted butter, softened, fresh tarragon, minced, fresh chives, minced, dijon mustard, fresh parsley, chopped, lemon , juice of

veal shoulder, paprika, ground chipotle powder, cinnamon, ground cumin, butter, vidalia onions, cut into large dice, organic carrots, cut into large dice, celery root, cut into large dice, flour, chicken stock, whole milk

veal chop , butterflied, heavy cream, grated asiago, eggs, seasoned bread crumbs, extra-virgin olive oil, broccoli rabe , recipe follows, mushroom polenta , recipe follows

veal or beef bones, cracked by butcher or (for an all purpose brown stock 2 lb bones and 3 lb beef bones, cracked by butcher), onions, quartered, stalks of celery, cut into 2 inch chunks, carrots , scrubbed clean and cut into 2inch lengths, water, bouquet garni including parsley , 1 tsp thyme, 2 cloves garlic, 12 peppercorns and a bay leaf, tomato, cored and chopped

veal bones from the back , neck and shanks, cut into 3 to 4-inch pieces, dry red wine, coarsely chopped onions, coarsely chopped carrots, coarsely chopped celery, peeled garlic cloves, tomato paste, cold water, sachet consisting of: 2 bay leaves, 1/4 tsp dried thyme, 1/2 tsp crushed black peppercorns, 6 parsley stems

veal, tender onions, capers, worcestershire sauce, hot sauce, mustard, mayonnaise, freshly ground black pepper, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

veal cutlets, flour for dredging, salt and pepper to taste, fresh sage leaves, minced, olive oil, butter, dry white wine, beef broth, sun-dried tomato puree, fresh sage leaves for garnish

veal shank , (4 lb) minus hock (10 to 12 inches long), sea salt and pepper, olive oil, unsalted butter, carrots, diced, celery stalks, diced, onion, diced, white wine, whole garlic cloves, bay leaves, thyme, parsley, peppercorns, green leek, bacon fat, duck fat, onion, sliced thin, shallots, sliced, head cabbage, shredded, salt and pepper to taste, caraway seeds, white wine, oxtail stock, unsalted butter, rice wine vinegar, unsalted butter, sugar, cippolini onions, salt to taste, thyme, chicken stock to cover, tomatoes , concasse (finely chopped), garlic, minced, ginger, grated, rice vinegar, sugar to taste, mustard seeds