1312 jus veau ways Recipes

cream cheese, softened, sugar, peppermint flavoring, as desired (red, green, yellow ), granulated sugar

boneless veal stew meat (cut into approximately 2-inch pieces), butter, onion, finely chopped, all purpose flour, dry white wine, low-salt chicken broth, dried thyme, crumbled, carrots, cut diagonally into 1-inch pieces, whipping cream, frozen petite peas, thawed, drained, steamed rice

roll sausage meat, veal escalopes (you may use chicken breasts in place of veal scallops), boneless ham steaks, streaky bacon (i usually go with 12 slices), green onions (spring onions finely chopped), chopped chives, double cream (may use whipping cream if unavailable), egg (beaten ), brandy, pistachio nut, salt (or to taste), milled pepper (or to taste), butter (enough to brush over a piece of foil to hold bundle)

veal cutlet, thinly sliced, sliced prosciutto, sliced mushrooms, butter, chopped shallot, dry white wine, heavy cream, salt and pepper

onions, sliced, leeks, white part only,sliced, stalk celery, sliced, garlic, butter, boned veal breasts, trimmed,cut into 2 inch pieces,and patted dry, all-purpose flour, chicken stock (or more ), creme fraiche or 1 cup whipping cream, fresh lemon juice, gherkins, thinly sliced (cornichons), capers, rinsed and drained, freshly cooked rice

veal shoulder, in 2-inch cubes, veal or 2 quarts chicken broth, warm, carrot, peeled, in 3-inch chunks, leeks, cleaned, trimmed to 4 inches with two outer layers removed, stalk celery, in 2-inch pieces, bouquet garni (bay leaf, thyme branch, 10 sprigs flat-leaf parsley), salt, white mushrooms, trimmed, white pearl onions, blanched and peeled, heavy cream, egg yolks, lemon juice, fresh ground white pepper, flat leaf parsley (to garnish ), basmati rice or 1 1/2 cups jasmine rice, steamed

boned veal shoulder, cut into 1- to 2-inch chunks, fat-skimmed chicken broth, carrots (3 to 4 oz. each), peeled and cut into 1/4-inch dice, dried bay leaves (3 to 4 in . long), white or black peppercorns, mushrooms (about 1-in.-wide caps ), butter or margarine, frozen cooked small onions (about 1 in. wide ), grated lemon peel, whipping cream, chopped parsley, cornstarch, lemon juice, salt

sour cherry nectar, sour cherry vinegar, lime zest, sliced with a vegetable peeler, juice 1 lime, chicken stock, juniper berries, black peppercorns, coriander seeds, olive oil, white turnips, green tops trimmed to 1 inch, outer 2 layers peeled off, and halved, purple artichokes, trimmed and halved, carrots, peeled and cut on the diagonal into 3 inch pieces, porcini mushrooms, trimmed and wiped clean, fennel bulbs, trimmed , outer layer peeled off, cored and quartered lengthwise; 1 quarter coarsely chopped and reserved, spring onions (white part only), outer layer peeled off, chicken stock, chestnuts, crisp savoy cabbage leaves , ribs discarded, sliced into triangles, chicken jus or rich chicken or veal pan dripping, dried fennel branch or 1/4 tsp fennel seed, unsalted butter, seedless green grapes, fine sea salt and freshly ground black pepper, granny smith apple, peeled quartered, cored, and sliced paper -thin, girolle mushrooms , trimmed an cleaned, very thinly sliced, rich, fruity extra-virgin olive oil, juice of 1/2 lemon

dried pinto beans, baking soda, dark brown sugar, molasses, prepared mustard, kielbasa sausage sliced, white onion quartered, tomatoes with green chilies, freshly ground black pepper, worcestershire sauce

frozen chopped broccoli partially thawed, condensed cream of celery soup undiluted, shredded sharp cheddar cheese divided, chopped white onion, worcestershire sauce, freshly ground black pepper, crushed butter-flavored crackers crushed, butter

sandwich buns (deli), spaghetti or 1 1/2 cups marinara sauce or 1 1/2 cups ragu tomato sauce, packet, italian sausage (hot or mild, your choice ), grated italian cheese blend, poblano peppers or 4 large roasted green chilies, prepared au jus sauce (i used a packet mix), garlic powder , for au jus (not garlic salt, & more to sprinkle on rolls), ground black pepper, butter or 6 -12 tbsp olive oil, water, grilled onion (optional), sliced mushrooms (optional)

several years ago my sister (jan) and myself where playing with biscotti recipes. we came up with a very easy and simple way to make biscotti ( a semi sweet scone like bisquit), we used about 4 cups bisquick and about 1 cup sugar (use what fits your taste),1 cup chopped pecans and 1 cup chopped dried cranberries. mix the ingredients well (with enough milk to make a thick dough) and put on a non stick baking sheet. form the dough into a half moon shape and bake. let cool, slice and drizzle with an icing made from melted chocolate or powdered sugar, vanilla and milk mixed thick ( imperial icing). we made several kinds and this is the 1 we liked best. i hope you try this easy way, it is good., i found a hard biscotti recipe and you can see it below and it is the real way to make biscotti., we didn tsp cook the biscotti twice , because we liked it baked once. biscotti is baked once whole and then sliced and baked again. it comes out pretty crisp.

gruyere , rind discarded, canadian bacon, veal tenderloin (1 1/4 lb), trimmed and cut crosswise into 4 equal pieces (tournedos), unsalted butter, creme fraiche

pearl onions, veal shoulder , boned, trimmed, cut into 1-inch pieces, more) chicken stock or canned low-salt chicken broth, fresh thyme sprigs, bay leaves, butter, celery root (celeriac), peeled, cut into 1 1/2-inch pieces, carrots, peeled, cut into 1 1/2-inch lengths, turnips, peeled, each cut into 6 pieces, button mushrooms, haricots verts or other green beans, ends trimmed, all purpose flour, whipping cream, fresh lemon juice, fresh chives , cut into 2-inch pieces (optional)

leg of veal , boned and cut in 2 cubes, onions, thinly sliced, butter, flour seasoned with salt and pepper, red wine (beaujolais), shallots, finely chopped, garlic, finely chopped, fresh (or 1 tsp dried) basil, garnish: finely chopped parsley

veal, round 1/2-inch thick, boiled ham, swiss cheese, all-purpose flour, slightly beaten egg, milk, fine dry breadcrumb, butter or 1/4 cup margarine, white wine (optional), watercress (to garnish )

veal scallops, cut about 3/8 inch thick and pounded 1/4 inch thick (about 4 oz. each, each should measure 6 x 4-inch before pounding), eggs, lightly beaten with 2 tblsp. milk, flour, imported swiss cheese, cut in 4 strips, each 3-inch long, 1-inch wide and 1/4-inch thick, boiled ham , each 3-inch sq. and 1/8-inch thick, fine dry breadcrumb, butter, vegetable oil, lemon slices, paprika

butter, sliced onions, veal liver, cut into 4 (4-oz) pieces, salt, freshly ground black pepper, flour, potato gratin , recipe follows, heavy cream, egg yolks, salt, white pepper, baking potatoes , like russets, peeled and thinly sliced, (vertically), gruyere, grated