Free Recipes Archive
1 pound ground veal 1 cup soft bread crumbs 1/2 cup chopped mushrooms 1 egg 2 tablespoons chopped green onion 2 tablespoons soy sauce 1 1/2 teaspoons minced fresh ginger 1 1/2 teaspoons dark sesame oil 1 1/2 teaspoons cornstarch Read More …
1 pound thin veal scallops 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon olive oil 3/4 cup white wine 1 lemon, juiced 2 tablespoons capers 1 tablespoon butter 2 tablespoons chopped fresh flat-leaf parsley Season veal scallops with Read More …
1 1/2 pounds veal for stew, cut into 1 1/2-inch pieces 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil 1 (14 1/2-ounce) can diced Italian-style tomatoes, undrained 2/3 cup ready-to-serve chicken broth 2 cloves Read More …
2 1/2 pounds veal for stew, cut into 1-inch pieces 1/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 3 tablespoons olive oil 1 large onion, coarsely chopped 3 large cloves garlic, minced 1 (13-3/4 to 14 1/2-ounce) can Read More …
3 tablespoons butter 4 garlic cloves, crushed 1 pound veal, ground 2 cups half and half 2 tablespoons tomato paste 1 teaspoon tarragon 1 tablespoon lemon juice 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (16-ounce) package angel Read More …
2 veal chops (about 3/4 inch thick) 2 garlic cloves, finely chopped 1 tablespoon finely chopped fresh rosemary 2 tablespoons olive oil, divided Salt and freshly ground pepper 1/2 cup white wine 1/4 cup chicken stock or broth Rub the Read More …
1 pound veal cutlets 1/3 cup all-purpose flour 1/4 teaspoon salt 1/8 teaspoon black ground pepper 2 tablespoons butter 2 tablespoons olive oil 2 tablespoons butter 3 tablespoons lemon juice Pound veal until tender and about 1/4-inch thick; cut into Read More …
2 pounds veal cutlets 1 egg, beaten Bread crumbs Salt and pepper to taste 4 tablespoons butter or drippings 1 cup water 1 tablespoon Worcestershire sauce Preheat oven to 350*F (175*C). Dip veal in egg and coat with bread crumbs, Read More …
6 veal rib or loin chops, cut 1-inch thick (about 8 ounces each) 1/2 teaspoon salt 1/2 teaspoon grated lime peel Mango Salsa: 1 mango, diced (1/2-inch) 1/2 cup prepared salsa 1/4 cup minced red onion 2 tablespoons fresh lime Read More …
Rich veal stew flavored with tomatoes, bell peppers and piquant capers. 2 pounds veal stew meat, cut into 1-inch pieces 1/4 cup all-purpose flour 2 tablespoons extra virgin olive oil 3 cloves garlic, smashed flat 2 tablespoons butter 3/4 cup Read More …
2 pounds cubed boneless veal shoulder salt and ground white pepper, to taste 1-1/2 tablespoons paprika, to taste 2 tablespoons butter 1 tablespoon vegetable oil 1 small onion, finely chopped 1 medium tomato, peeled, seeded, chopped 1 large carrot, in Read More …
1-1/2 pounds veal, cubed 2 garlic cloves, crushed 1 tablespoon vegetable oil 1/4 teaspoon salt 3-1/2 cups water 2 cups beef broth 1 teaspoon dried marjoram 1/4 teaspoon ground black pepper 1/2 pound red potato, diced 1-1/2 cups frozen whole Read More …
2 pounds veal stew 2 tablespoons vegetable oil 1 (28-ounce) can crushed tomatoes 1 (8-ounce) can tomato sauce 1 teaspoon minced garlic 1 teaspoon paprika 1 teaspoon minced onion 2 cups water 1/2 teaspoon each fresh rosemary and oregano In Read More …
Servings: 100 Portions Portions: 1 Steak Each Temperature: 360 degrees F. Deep Fat 100 steaks (32 lb) veal, flaked steaks, frozen 1 quart (1 lb 2 oz) flour, wheat, hard 1/2 cup (5 oz) salt 1 tablespoon pepper, black 3/4 Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Steak Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 360 degrees F. Deep Fat; 325 degrees F. Oven 100 slices (35 lb) veal, boneless, slices, partially thawed 2-1/4 quart (2 lb) flour, Read More …
Servings: 100 Portions Portions: 1 Steak Each Temperature: 350 degrees F. Griddle 100 steaks (32 lb) veal, flaked steaks, frozen variable (as needed) salt variable (as needed) pepper, black Brown steaks on greased 350 degrees F. griddle for 3 minutes. Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 22 to 30 lb. veal bones, cracked 10 lb. veal trimmings (if available) 7 gallon water, cold 3 cups (1 lb) carrots, fresh, chopped 3 cups (1 lb) celery, fresh, Read More …
Servings: 100 Portions (8 Gallons) Portions: 1-1/4 Cups Each 31 lb. veal, boneless, diced into 1-inch pieces 1-1/2 gallon water, boiling 3/4 cup (8 oz) salt 4 tablespoon (1 oz) paprika 1 tablespoon pepper, black 4 quart (4 lb) onions, Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Steak Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Deep Fat and 350 degrees F. Oven 100 steaks (35 lb) veal steaks, breaded, frozen Tomato Sauce recipe, prepared 50 Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Steak Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Deep Fat; 350 degrees F. Oven 100 slices (35 lb) veal, steaks, breaded, frozen 1-1/2 gallon (8 lb) onions, dry, Read More …
Servings: 100 Portions Portions: 1 Steak Each Temperature: 350 degrees F. Deep Fat 100 steaks (35 lb) veal steaks, breaded, frozen Cook frozen steaks in deep fat until golden brown, about 5 minutes. Serve immediately, or hold partially covered until Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 1 gallon Pizza Sauce, prepared 100 each (34 lb 6 oz) veal, steaks, breaded, frozen 100 each (25 lb) Rolls, French 6 1/4 cups (1 lb 8 oz) cheese, pizza blend Prepare “Pizza Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 18 lb veal, boneless, cooked, chilled 1 cup (8 oz) mustard, prepared (optional) 3 cups (1 lb 8 oz) Salad Dressing 200 slices (12 lb) bread 1 quart (2 lb) butter or margarine, Read More …
Servings: 100 Portions (2 Pans) Portions: 2 Slices (4 Ounces) Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven 41 lb. veal roast, boneless, thawed 3/4 cup (8 oz) salt 2 tablespoon pepper, black Rub roasts Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Slice Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 325 degrees F. Oven 2 gallon (4 lb) bread, dry, broken variable water 1 quart (1 lb 4 oz) onions, dry, finely chopped Read More …
2 tablespoons Unsalted butter or olive oil 450 g Thin veal scallops 1/2 c All-purpose flour 1/2 c Dry Marsala 1/3 c Whipping cream Salt and freshly ground pepper to taste Heat the butter in a large skillet. Dredge the Read More …
These lightly sauteed veal cutlets, flavored with a piquant lemon-caper sauce, take only minutes to prepare. It’s a big impression for very little effort and your guests (or family) will be delighted. 1 pound veal leg cutlets 2 tablespoons all-purpose Read More …
4 medium leeks 1/4 pound sliced bacon 1 pound large whole mushrooms 2 pounds veal, cut into 2-inch cubes 3 tablespoons all-purpose flour 1/4 cup dry vermouth 1 teaspoon salt 1/4 teaspoon pepper 1 (9-ounce) package frozen artichoke hearts, thawed Read More …
6 (8 ounce) veal chops 1/2 cup pine nuts 2 ounces dry vermouth 1/8 lb. butter 1 teaspoon Worcestershire sauce 2 shallots, peeled, minced 6 ounces veal or chicken stock Salt and pepper to taste 6 sprigs parsley, chopped In Read More …
2 tablespoons vegetable oil 1 small onion, thinly sliced and separated into rings 1/2 cup chopped green pepper 2 garlic cloves, finely minced 1 (15-ounce) can tomato sauce 2 tablespoons dry white wine 3/4 teaspoon dried basil leaves 1/2 teaspoon Read More …
Number of Servings: 4 1 veal pocket roast, about 5 – 7 lbs. 4 cups Andouille-Tasso Dressing, see recipe salt and pepper First, preheat your oven to 350F. Then take the roast, salt and pepper it inside and out, and Read More …
Servings: 100 Portions Portions: 1 Steak Each Temperature: 360 degrees F. Deep Fat 100 steaks (32 lb) veal, flaked steaks, frozen 1 quart (1 lb 2 oz) flour, wheat, hard 1/2 cup (5 oz) salt 1 tablespoon pepper, black 3/4 Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Steak Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Deep Fat; 375 degrees F. Oven 100 slices (35 lb) veal, boneless, slices, partially thawed 2-1/2 quart (2 lb 4 Read More …
1 kg veal leg (top portion) 2 lb 2 ml each dried rosemary and thyme, crumbled 1/2 tsp pinch dried tarragon 1 stalk celery, chopped 1 medium onion, chopped 1 medium carrot, diced 75 ml water 1/3 cup 50 ml Read More …