168325 veal tenderloin basil blanc sauce Recipes

butter, tomatoes, diced, chopped fresh basil, olive oil, garlic salt, salt and ground black pepper to taste, all-purpose flour, water, garlic, grated

extra virgin olive oil, onion, chopped, garlic, crushed, tomatoes, chopped, red pepper flakes , or to taste, balsamic vinegar, white sugar, basil leaves , torn into pieces, salt and ground black pepper to taste

milk, dry breadcrumbs, garlic powder, boneless skinless chicken breasts, butter, olive oil, chicken broth, heavy cream, freshly grated parmesan cheese, minced fresh basil, pepper, salt, cornstarch

milk, dried italian seasoned breadcrumbs, boneless skinless chicken breasts, pounded thin, salt and pepper, butter, olive oil, garlic clove, chicken broth, heavy whipping cream, sun-dried tomato, chopped, grated parmesan cheese, chopped fresh basil, black pepper

boneless skinless chicken breast halves (4 oz each), salt, pepper, canola oil, lemon juice, cornstarch, milk, water-packed artichoke hearts, rinsed, drained and quartered, grated parmesan cheese, minced fresh basil, white wine or chicken broth, lemon juice, salt, pepper

olive oil, margarine, red onions, chopped, garlic, diced, rice, champagne, salt, lamb chops, parsley flakes, sausages (snags), veal, sliced, butter, mushrooms, sliced, tomato sauce, dried basil, handful grated parmesan cheese, scallions, diced

olive oil, thick-cut bacon, diced, onion, chopped, minced fresh garlic, stalks celery, finely chopped, carrots, peeled and finely diced, dried thyme, dried basil, dried red pepper flakes (you can add in more to taste), bay leaves, tomato paste, ground veal, ground pork, dry red wine, beef broth (or beef consomme for an even richer flavor), crushed tomatoes, cream (optional), parmesan cheese, cooked pasta

red snapper fillets, salt, fresh ground black pepper, basil leaves, mint leaf, chopped seeded jalapeno peppers, olive oil, water, fresh lime juice, salt, garlic clove, chopped

olive oil, bay scallop, uncooked shrimp, peeled, deveined, garlic cloves, minced, tomatoes, seeded, chopped, chopped fresh basil, bottled clam juice, whipping cream, penne, freshly cooked

raw tomatoes (medium to large), garlic cloves (i say the more the better!), olive oil, melted butter, balsamic vinegar, sugar, salt, pepper, fresh basil, pine nuts (optional), olive oil

ground veal, grated parmesan cheese, egg, beaten, day old bread soaked in 1/2 cup milk, garlic cloves, finely minced, salt, black pepper, dried oregano leaves, fresh parsley, finely chopped, basil , tomato sauce tomato sauce

butter, fresh bread crumbs (made from day old white sandwich loaf, discarding the crust), celery root, peeled, diced into 1/4-inch pieces, salt, garlic, minced, thyme, extra-virgin olive oil, freshly ground black pepper, maui onion, minced, eggs, forell pear, peeled, cored and cut into 1/4-inch pieces, chopped italian parsley leaves, mashed potatoes, four 3/4-inch cubes fontina, shallot, finely minced, fresh cherries, pitted and quartered, molasses, port wine, veal stock, unsalted butter, veal tenderloin, dijon mustard, mixed herbs (sage, rosemary and thyme) finely chopped

veal cutlets (about 8 small), all purpose flour, olive oil, garlic cloves, chopped, diced tomatoes in juice, chopped fresh basil, chopped italian parsley, dried oregano, dried crushed red pepper, mozzarella cheese, thinly sliced

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

unsalted butter, shallots, chopped, freshly cracked pepper, bay leaf, fresh thyme, cabernet sauvignon wine (about 1 1/3 cups), unsalted veal stock or 2 cups beef stock, unsalted butter, filet of beef, well trimmed (preferably prime), salt , to taste, freshly cracked pepper , plus more to taste, carrot, cut into 1/4 inch dice (about 1 cup), shallots, cut into 1/4 inch dice (about 1 cup), fresh thyme, bay leaf, chopped fresh flat-leaf parsley

tomatoes, cut into 8 wedges and each wedge cut in 1/2, fresh basil leaf , torn, flat leaf parsley, coarsely chopped, red onion, thinly sliced, salt, ground black pepper, balsamic vinegar, extra virgin olive oil, divided, rib veal chops, about 1 to 1-1/2-inch thick with the bone in, fresh spinach , trimmed of thick stems and washed, kalamata olive, pitted and roughly chopped

vine ripe tomatoes, cut into 8 wedges, each wedge cut in 1/2, leaves, fresh basil leaves , torn, handful flat leaf parsley, coarsely chopped, red onion, thinly sliced, salt and pepper, balsamic vinegar, extra-virgin olive oil, divided, bone-in rib veal chops about 1 to 1 1/2 inches thick, fresh spinach , trimmed of thick stems and washed, pitted kalamata olives, roughly chopped

veal shoulder , finely ground in a meat grinder, ricotta cheese, drained for 1 hour, egg, beaten, freshly grated parmigiano-reggiano, a few gratings nutmeg, salt and black pepper, to taste, flour , for dusting, extra virgin olive oil, for frying, basic tomato sauce , recipe follows, basil leaves, for garnish, extra virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt , to taste