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Veal Stew

"My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does."
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Chuletas De Ternera Con Aceitunas - Veal With Olives

A very quick and easy veal dish from the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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Pan-Roasted Veal with Salsa Verde

In the following recipe the veal is roasted on top of the stove, a cooking technique that was developed in Italy before home ovens became commonplace. Unlike braising, this method uses only a small amount of liquid and results in meat that is succulent and tender but not falling apart. Pan roasting also renders a delicious caramelized coating and savory pan juices. Surprisingly, the anchovies do not impart a strong fishy flavor but rather add rich depth. Do not salt the meat before browning it, as the anchovies have salt aplenty.
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Grilled Veal With Lemon And Herbs Recipe

These are great. This recipes come from my catering partner who makes this occasionally when veal is requested. Easy, lemony, herby and loved by all. Hope you enjoy as much as we do. Prep:10m
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Veal Sauté with Merlot Pan Sauce

Cabernet Sauvignon can be substituted for the Merlot, but either way, have mashed potatoes and steamed broccoli florets with the veal, and wedges of chocolate mousse cake afterward.
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Veal Chops with Roasted Shallots, Arugula, and Soft Polenta

Veal Chops with Roasted Shallots, Arugula, and Soft Polenta

Harold J. Bigley of New York, New York, writes: \"A few months ago I went to a party in The Hamptons catered by Loaves & Fishes in Sagaponack. The veal chops with polenta were outstanding. Could you get the recipe?\"\r\n\r\nAsk your butcher to french (trim the fat from) the bone end of the veal rib chops.
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Roasted Veal Chops with Shallots, Tomatoes, and Olive Jus

Veal chops from a butcher are usually about 1 1/4 inches thick and weigh 12 to 14 ounces each. The supermarket variety of chop is thinner and smaller, ranging from 8 to 10 ounces each, and would only need to be roasted 12 to 15 minutes in this recipe.
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