6850 veal scallops kalvefilet sur flo Recipes

scalloped potatoes, boiling water, condensed cream of chicken soup, undiluted, poultry seasoning, cubed cooked chicken, shredded carrots, chopped celery, chopped onion

scalloped potatoes, water, milk, peeled and deveined cooked medium shrimp, fresh baby spinach, coarsely chopped, shredded colby-monterey jack cheese

veal scallops (but preferably not too thick ), flour, salt and pepper, to taste, olive oil, paprika, onions, sliced in rings, sour cream

all-purpose flour, salt, veal scallops, olive oil, dry white wine, lemon slices, 1/4 inch,halved, drained capers, butter, minced fresh parsley

all purpose flour, salt, freshly ground black pepper, veal scallops, about 3/4 lb, pounded to a thickness of 1/8-inch, vegetable oil, butter, dry white wine, chicken stock, garlic clove, chopped, lemon, juiced (or more ), capers, drained, chopped parsley, leaves plus sprigs for garnish (optional)

butter or 2 tbsp margarine, boneless veal shoulder, cut into 3/4 inch cubes or 1 lb other veal stew meat, carrots, chopped, onion, chopped, stalk celery, chopped, leek, chopped, chopped pimiento (or red bell pepper, chopped), veal broth or 6 cups beef broth, parsley, chopped, dried marjoram, dried thyme, bay leaf, nutmeg, salt and pepper, butter or 1/4 cup margarine, flour, eggs, parsley (to garnish ) (optional)

clarified butter, veal scallopini (veal cutlets pounded very thin), capers, seasoned flour (all-purpose flour with salt & white pepper), fresh lemon , zest of, fresh lemon , juice of, chopped fresh parsley, white wine (chablis, semi-dry), veal stock or 2 oz chicken stock, unsalted butter (optional)

scalloped potatoes, butter, fresh bread crumbs (do not use store-bought fine bread crumbs that are intended for breading), all-purpose flour, dried thyme, salt, black pepper, freshly ground, potatoes (baking or russets), peeled and thinly sliced (1/8-inch slices), onion, peeled and very thinly sliced, rings separated, chicken broth, heavy cream (whipping cream), dijon mustard, butter a 9x13-inch baking dish , and preheat the oven to 400of., over medium heat, melt the 1-1/2 tablelspoons butter and stir in the fresh bread crumbs. saute until golden, remove from heat and set aside., in a small bowl, combine the flour, thyme, salt and pepper.

minced fresh parsley, grated lemon peel, garlic clove, minced, butter, veal scallops (about 2 large), dry vermouth

thick-cut bacon slices, chopped, russet potatoes, peeled, cut into 1/2-inch cubes, veal scallops, all purpose flour, butter, canned low-salt chicken broth, dry vermouth, garlic cloves, thinly sliced, chopped fresh thyme

white mushrooms, veal scallops (each about 1/8 inch thick ), chopped fresh rosemary leaves, unsalted butter, vegetable oil, dry white wine, heavy cream

vegetable-oil cooking spray, tomatoes, baby pattypan squash, fresh lemon juice, dijon mustard, extra-virgin olive oil, veal scallops (each about 1/8 inch thick ), roasted-garlic basil sauce

veal scallops, about 1/8 inch thick, butter, chopped shallots, assorted wild mushrooms (such as oyster and stemmed shiitake), sliced or quartered, chopped fresh tarragon, dry white wine, heavy cream, coarse-grained dijon mustard

veal scallops , pounded thin between sheets of plastic wrap, all-purpose flour, olive oil, dry vermouth or dry white wine, minced peperoncini (also known as tuscan peppers), scallions, minced, unsalted butter, cut into bits

veal scallops, pounded thin, flour, butter, olive oil, port, heavy cream

flour, veal scallops, butter, olive oil, dry vermouth, capers, drained, fresh dill, chopped

white mushroom, veal scallops (each about 1/8 inch thick ), chopped fresh rosemary leaf, unsalted butter, vegetable oil, dry white wine, heavy cream

all purpose flour, salt, freshly ground black pepper, veal scallops, about 3/4 lb, pounded to a thickness of 1/8-inch, vegetable oil, butter, dry white wine, chicken stock, garlic clove, chopped, lemon, juiced, or more to taste, (about 2 tbsp), capers, drained, chopped parsley leaves, optional, plus sprigs for garnish