8408 veal eggplant panini Recipes

ground veal, canola oil, garlic, crushed, onion, chopped, canned tomatoes, tomato paste, brown sugar, eggplant, eggs, bread crumbs, parmesan cheese, olive oil, mozzarella cheese

sourdough bread, worcestershire sauce, yellow mustard, mayonnaise, balsamic vinegar, red onion, chopped, cilantro, chopped, canned tomato (or fresh ), olive oil, butter, garlic powder, eggplant, mozzarella cheese, salt and pepper, marinara sauce , and picante sauce for dipping

eggplant, thinly sliced, vegetable oil, butter, onion, chopped, garlic, chopped, ground veal, salt and pepper to taste, tomato paste, chopped fresh parsley, beef stock, bread crumbs, all-purpose flour, butter, egg yolk, beaten, milk, feta cheese

marinated artichokes, drained and chopped, mayonnaise, drained capers, garlic clove, eggplant, olive oil, divided, italian bread, 8 (1/3-inch-thick) slices cut from middle, fontina (preferably italian), thinly sliced

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 cutlets, all-purpose flour for coating, butter, minced garlic, minced shallot, crimini mushrooms, sliced, marsala wine, veal stock, artichoke hearts, drained and sliced, salt and pepper to taste

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 schnitzels, olive oil, butter, garlic cloves (minced ), button mushrooms (sliced ), white wine (125ml), beef stock (or veal glaze), thickened cream (125ml double cream), dijon mustard, salt and white pepper (to taste)

veal (small schnitzels), onions, pancetta (dalmatian), olive oil, butter, garlic cloves, hot paprika, wine (white ), tomatoes (strained thick juice), bay leaf, stock (veal or beef), flour, sugar (brown ), salt

boiling water, sun-dried tomatoes , packed without oil, skim milk, dry breadcrumbs, lean veal scaloppine , cut into 2 equal portions, thick) eggplant slices, vegetable cooking spray, italian bread, reduced-calorie mayonnaise

eggplant, salt, olive oil , plus, olive oil, stewing veal, cut into 1-inch cubes, onions, chopped, ground cumin, ground allspice, ground cinnamon, ground coriander, paprika, cayenne pepper, garlic cloves, crushed, bay leaves, diced tomatoes, tomato paste, water, dry red wine, lemon juice, kalamata olive, pitted and quartered, flat leaf parsley, chopped, sugar, salt, pepper

eggplants, about 1/2-3/4-inch thick, butter, extra virgin olive oil, garlic powder, salt and pepper, to taste, extra virgin olive oil, pane italian bread (or any thick bread of your choice), fresh basil leaf, arugula leaf, tomatoes, provolone cheese

eggplant (about 1 lb), salt, all-purpose flour, egg, beaten, dry bread , crumbs, vegetable oil, sweet red pepper, seeded and quartered, sweet green pepper, seeded and quartered, soft buns, provolone cheese, garlic clove, salt, light mayonnaise, lemon juice, fresh thyme, minced, ground pepper

extra-virgin olive oil, garlic, rosemary, firm eggplant, 8 slices 1/2-inch thick, salt and freshly ground black pepper, pitas or flat breads, halved across, blue cheese, 8 slices (recommended : cambozola), prosciutto, baby arugula

veal, salt and freshly ground black pepper, pesto sauce, pork gut strings, aubergine ( eggplant), extra-virgin olive oil, plus extra for drizzling and frying, basil leaves, black truffles , julienned, plus extra for garnish, shallot, minced

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