11 veal tomato potatoes cream Recipes
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Bacony Veal and Vegetable Cream Soupolive oil, white onions, finely chopped and16 Moreolive oil, white onions, finely chopped, bacon or 8 oz italian pancetta, finely chopped, sweet paprika, veal, finely chopped (scallopini), chicken broth, carrots, finely chopped, turnips, finely chopped, mushrooms, finely chopped (white button ), white potatoes, finely chopped, canned diced tomatoes, red bell pepper, finely chopped, salt, freshly ground black pepper, sour cream, all-purpose flour, heavy cream, fresh dill, snipped and chopped2 hour 1 min, 18 ingredients
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Veal Cutlets Magnificopotatoes, salt, pepper, milk, butter, egg, beaten and11 Morepotatoes, salt, pepper, milk, butter, egg, beaten, veal cutlets (1/2-inch thick , 5 cutlets), water, dry vermouth, heavy cream, cognac, seasoning salt, mozzarella cheese, canadian bacon, unpeeled cucumber, sliced, tomatoes, sliced in wedges, fresh parsley, minced1 hour 40 min, 17 ingredients
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Veal Paillard with Lemon Sauce, Haricot Verts Salad, and Mashed Red Potatoes (Robert Irvine)cornstarch, water, sugar, salt, shallot, thinly sliced and21 Morecornstarch, water, sugar, salt, shallot, thinly sliced, lemon , zested and juiced, honey, red bliss potatoes, peeled and cut into 1-inch chunks, salt, unsalted butter (3/4 of a stick), cut into pieces, heavy cream, freshly ground white pepper, salt, haricot verts, ends trimmed, champagne vinegar, dijon mustard, freshly ground black pepper, extra-virgin olive oil, nicoise olives, grape tomatoes, minced fresh parsley, veal cutlets, all-purpose flour, salt and freshly ground black pepper, unsalted butter, plus more for cooking, grapeseed oil, plus more for cooking1 hour 10 min, 26 ingredients
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Beef Bourguignon with Potato Gratincooking oil, lean stewing beef, cut into 1-inch cubes and17 Morecooking oil, lean stewing beef, cut into 1-inch cubes, salt and freshly ground black pepper, bacon, chopped, carrot, diced, onion, diced, celery stalk, diced, tomato paste, all-purpose flour, full-bodied , young red wine, veal stock , beef or chicken stock, thyme, bay leaf, foot long piece butcher s twine, pearl white and/or red onions , oven roasted and peeled, button mushrooms, halved and sauteed in butter, russet potatoes, peeled and sliced into 1/8-inch thickness, heavy cream (can substitute half-and-half or milk), grated gruyere or swiss cheese3 hour 50 min, 19 ingredients
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Roasted Leg of Lamb with Goat Cheese Potatoes and Sauce Perigueux (Emeril Lagasse)leg of lamb, bone in , 6 to 7 1/2 lb, olive oil and25 Moreleg of lamb, bone in , 6 to 7 1/2 lb, olive oil, garlic, minced, chopped fresh herbs such as rosemary , thyme, and oregano, salt, coarsely ground black pepper, espagnole sauce , recipe follows, madeira, butter, chopped black truffles, heavy cream, soft, mild goat cheese, white potatoes, peeled, chopped and cooked until tender, freshly ground white pepper, fried spinach , for garnishing plates, optional, dark beef or veal stock, hot, brown roux, bacon fat, chopped onions, chopped carrots, chopped celery, salt, freshly ground black pepper, tomato puree, bay leaf, fresh thyme, black peppercorns1 hour 40 min, 27 ingredients
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Tomatoherd's Piepotatoes, beef broth and11 Morepotatoes, beef broth, unsalted butter or 2 tbsp unsalted margarine, whole milk or 1 dash heavy cream, pepper, lean ground lamb or 1 lb lean ground beef or 1 lb ground lean pork or 1 lb lean ground veal, fresh tomato, chopped, mushrooms, sliced, chopped parsley, no-added-salt tomato paste, worcestershire sauce, beef gravy, frozen peas or 1 (10 oz) package peas and pearl onions16 min, 13 ingredients
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Paprika Spiced Lamb (New Zealand)lamb (fully-trimmed loin, rump or cutlets) and15 Morelamb (fully-trimmed loin, rump or cutlets), salt & pepper (to taste), cooking oil (to sear lamb meat), cooking oil, bacon, onions (thinly sliced ), tomato paste, garlic cloves (finely chopped ), fresh thyme, paprika, lemons , juice of, veal stock or 2 cups vegetable stock, cream, potatoes (diced & par-boiled), sea salt (to taste), fresh ground black pepper (to taste)45 min, 16 ingredients
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Boeuf Bourguignon Avec Pommes Pureeshin beef (i substituted chuck roast) or 2 1/2 lbs beef c... and16 Moreshin beef (i substituted chuck roast) or 2 1/2 lbs beef cheeks (i substituted chuck roast), olive oil, streaky bacon , cut into lardons (i substituted thinly sliced streaky beef for sukiyaki as i don tsp use bacon), shallot, peeled and left whole, carrot, finely chopped, onion, finely chopped, stalk celery, finely chopped, chestnut mushrooms, quartered (i substituted baby portobello or cremini mushrooms), bouquet garni (1 sprig thyme, 1 bay leaf, and a few stems of parsley tied together), tomato puree, red wine , ideally a burgundy (i used pinot noir), veal stock (i used beef stock) or 2 1/2 cups dark chicken stock (i used beef stock), salt & pepper, potatoes , such as desiree or maris piper (i used yukon gold), butter , cut into cubes, whole milk, double cream (i used a local brand of heavy cream with an especially high butterfat content)4 hour 30 min, 17 ingredients
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Country Style Rabbit Ragout with Maytag White Cheddar Grits (Emeril Lagasse)olive oil, diced rabbit, flour, essence , recipe follows and26 Moreolive oil, diced rabbit, flour, essence , recipe follows, diced yellow onions, diced carrots and potatoes, blanched, chopped tomatoes, peeled and seeded, green onions chopped, minced shallots, minced garlic, veal or beef stock, butter, salt and pepper, milk, butter, grits, heavy cream, grated maytag white cheddar cheese, salt and pepper, fried parsnip strips, grated maytag white cheddar cheese, chopped green onions, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme1 hour 30 min, 30 ingredients
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