17523 swedish veal ham Recipes

fresh ham (not cooked or cured or smoked- just raw pig leg), salt, sugar, saltpeter, water, salt, sugar, saltpeter, bay leaves, peppercorns, allspice berries, egg white, mustard powder, sugar, fresh breadcrumbs

ham, dry dill weed, potatoes or 8 small , cooked, peeled, sliced, milk, half-and-half or 1 cup light cream, eggs, grated parmesan cheese, pepper, nutmeg, worcestershire sauce

veal schnitzels (or veal medallions pounded to 0.5cm thick), egg, beaten, plain flour, parmesan cheese, freshly grated, panko breadcrumbs (you can use ordinary if you like, but panko is heaps better), chopped parsley, salt and pepper, olive oil flavored cooking spray or olive oil

veal , for braising, ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs), water, salt, onion, carrot, fresh parsley, thyme (preferably fresh branch or two), bay leaf, mace, peppercorns, broth , from braising the veal, butter, flour, lemon juice, cream

veal breast (bone in ), boneless veal shoulder, trimmed and cut into 2-inch pieces, water, fresh parsley sprigs, fresh thyme sprigs, bay leaf (not california ), black peppercorns, onions, halved, carrots , quartered crosswise, leek (white and pale green parts only), halved lengthwise and cut crosswise into 1/2-inch pieces, unsalted butter, mushrooms, quartered, unsalted butter, all-purpose flour, egg yolks, creme fraiche, fresh lemon juice

veal cutlets (8 thin), flour, salt, pepper, boiled ham (thin slices), swiss cheese (thin slices), vegetable oil, beef bouillon or 1/2 cup beef broth or 1/2 cup water, heavy cream or 1/4 cup whole milk

flour, salt, cold unsalted butter, cut in small pieces, egg, cold, sour cream, cold, butter, fresh mushrooms, finely chopped, ground beef (combination of any or all) or 3 lbs pork (combination of any or all) or 3 lbs ham (combination of any or all) or 3 lbs veal (combination of any or all), chopped onion, chopped fresh parsley, grated swiss cheese, egg, milk

veal cutlets, salt, butter, parsley, minced, onion, peeled and minced, lard or 2 tbsp other fat, water, cream or 3/4 cup beef stock or 3/4 cup water, flour, worcestershire sauce, salt and pepper

olive oil, white wine vinegar, dijon mustard, chopped fresh dill, frozen petite green peas, thawed, drained or 3lb fresh peas, shelled, red potatoes, peeled, cut into 1/2-inch dice, smoked ham (such as black forest), diced, black-eyed peas, rinsed, drained, red bell pepper, diced, yellow bell pepper, diced, diced red onion

veal, with bones (or beef, 4.5 lbs), water, salt, white peppercorns, bay leaf, yellow onions, gelatin powder

water, lard, flour , sifted, heaping tsp salt, veal fillet, cut into 1-inch cubes, leg ham (1 slice), cut into 1- inch cubes, chopped parsley, mixed herbs, gelatin, sherry, hardboiled eggs, ends trimmed off

veal scallopini (pounded thin), eggs (lightly beaten ), heavy cream, salt and pepper, oregano, flat leaf parsley (finely chopped ), grated parmesan cheese, dry breadcrumbs, extra virgin olive oil, unsalted butter, flour, cream sherry, sweet marsala wine, lemon juice, chicken broth, prosciutto ham (at room temperature ), lemons

veal , scalloppine about 4 large pieces, asparagus spears, blanched, asiago cheese, grated, fresh ground pepper, prosciutto or 4 serrano ham, sage leaves

veal , about 11/2 lb, cut as for scaloppine, chopped prosciutto or cooked ham, ground lean pork, butter, chopped onion, minced garlic, fine fresh bread crumbs, grated nutmeg, freshly ground black pepper , to taste, grated lemon rind, egg, lightly beaten, freshly grated parmesan cheese, salt , to taste, flour, dry white wine, fresh or canned chicken broth

veal scaloppini, salt, freshly ground black pepper, parma ham, leaves of fresh sage, toothpicks, cut in half, flour for dredging, butter, olive oil, dry white wine, escarole, garlic, chopped fine, sage leaves for garnish

veal cutlets (about 1 lb), freshly ground black pepper, fat-free swiss cheese, lean cooked ham, all-purpose flour, egg substitute, dry breadcrumbs, reduced-calorie margarine, fresh parsley sprigs (optional), lemon slices (optional)

veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 lb lamb shoulder or boned leg meat, cut into bite-size cubes, salt and freshly ground pepper, all-purpose flour , for dredging, evoo, for drizzling, butter , cut into pieces, onions, chopped, good-quality sweet paprika, ground cumin, garlic, crushed, fresh bay leaves, green bell pepper, seeded and coarsely chopped, red bell pepper, seeded and coarsely chopped, heirloom or organic tomato, chopped, chicken stock (if using veal) or beef stock (if using lamb), dry white wine (if using veal) or dry red wine (if using lamb), creme fraiche , plus a few dollops for garnish, drained caperberries, for garnish , optional

veal shanks , center cut, 2 inches thick, carrot, chopped, onion, chopped, celery ribs, chopped, garlic cloves, chopped, bay leaves, thyme, sage leaves, white wine, plum tomato (canned ), veal stock, flour, salt & pepper, saffron , soaked in 1 oz. of cold water for 10 minutes, arborio rice, onion, finely chopped, bay leaf, white wine, veal stock, parmigiano, extra virgin olive oil, salt & pepper