Veal Chops with Caramelized Onions

Sorce	Amadeus
Caloric	:1 Serving: Calories 230 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 90 mg; Sodium 280 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 23 g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 4 %
Ingridients	Prep Time:10 min Start to Finish:1 hr 15 min Makes:6 servings 3 cups sliced red onions (2 medium) 1/4 cup water 1/4 cup packed brown sugar 1/4 cup golden raisins 1/2 cup white wine or apple juice 1/3 cup white wine vinegar or white vinegar 1 teaspoon ground sage 1 teaspoon olive or vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground red pepper (cayenne) 6 veal loin or rib chops, 1/2 inch thick (3 lb)
Instructions	1. In 2-quart saucepan, place onions and water. Cover and cook over medium heat 5 minutes. Stir in remaining ingredients except veal chops; reduce heat to medium-low. Cover and cook about 50 minutes, stirring occasionally, until thickened. 2. Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fat from veal. Place veal on rack in broiler pan. Broil with tops 5 to 7 inches from heat 4 minutes; turn. Broil 4 to 6 minutes longer for medium doneness. Spoon onion mixture over veal chops.

Veal Parmigiana

Sorce	LilMinx
Caloric	:1 Serving: Calories 445 (Calories from Fat 205 ); Total Fat 23 g (Saturated Fat 8 g); Cholesterol 135 mg; Sodium 890 mg; Total Carbohydrate 26 g (Dietary Fiber 1 g); Protein 34 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 10 %; Calci
Ingridients	Prep Time:15 min Start to Finish:50 min Makes:6 servings 1 egg 2 tablespoons water 2/3 cup Progresso® dry bread crumbs (any flavor) 1/3 cup grated Parmesan cheese 1 1/2 pounds veal for scallopini 1/4 cup olive or vegetable oil 2 cups tomato pasta sauce (any variety) 2 cups shredded mozzarella cheese (8 ounces)
Instructions	1. Heat oven to 350°F. 2. Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture. 3. Heat oil in 12-inch skillet over medium heat. Cook half of the veal at a time in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal, adding 1 or 2 tablespoons oil if necessary. 4. Place half of the veal in ungreased rectangular baking dish, 11x7x1 1/2 inches, overlapping slices slightly. Spoon half of the pasta sauce over veal. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining veal, sauce and cheese. 5. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Veal Sauté

Sorce	ddmmh
Caloric	:1 Serving: Calories 165 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 75 mg; Sodium 500 mg; Total Carbohydrate 8 g (Dietary Fiber 1 g); Protein 19 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 2 %; Calcium 2
Ingridients	Prep Time:10 min Start to Finish:1 hr Makes:4 servings 1 pound veal round steak, 1/2 inch thick 2 tablespoons Gold Medal® all-purpose flour 1/2 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 2 teaspoons olive or vegetable oil 1/2 cup dry white wine or chicken broth 1/4 cup water 1 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves 1/4 teaspoon salt 3/4 cup peeled pearl onions (4 ounces) 2 medium carrots, cut into julienne strips Chopped fresh parsley, if desired
Instructions	1. Remove fat from veal. Cut veal into 4 serving pieces. 2. Mix flour, paprika, 1/4 teaspoon salt and the pepper. Coat veal with flour mixture. Flatten between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness. 3. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain. 4. Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots to veal in skillet. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, adding water if necessary, until veal and vegetables are tender. Place veal and vegetables on platter; pour pan drippings over top. Sprinkle with parsley.

Broiled Veal and Onions

Sorce

benard

Ingridients

4 veal rib or loin chops -- about 3/4 inch thick 1 tablespoon Dijon mustard 1 teaspoon mustard seed 1/4 teaspoon salt 1/2 teaspoon pepper 2 large yellow onions (about 3 inches in diameter) -- cut into halves 4 teaspoons reduced-fat margarine -- softened 2 tablespoons packed brown sugar |Set oven control to broil. Brush both sides of veal chops lightly with mustard; sprinkle with mustard seed, salt and 1/4 teaspoon of the pepper. Place veal and onions, cut sides down, on rack in broiler pan. Broil with tops of veal about 3 inches from heat about 6 minutes or until veal is brown; turn veal and onions. Spread 1 teaspoon margarine over each onion half; sprinkle with brown sugar and remaining 1/4 teaspoon pepper. Broil about 6 minutes longer or until veal is brown and onions are tender.

Puchero

Sorce

YCRake

Ingridients

1/2 Cup Chickpeas 2 Small Zucchini 1/4 Pound Boneless lamb 2 Small Sweet potatoes 1/4 Pound Boneless beef 1 Cup Corn cut from the cob 3 Pound Chicken 2 White potatoes, boiled in jackets 1/2 Pound Ham 3 Barely ripe bananas 1 Large Onion 1/2 Teaspoon Coriander seeds, crushed 3 Cloves garlic 1/4 Teaspoon Pepper 1 Veal knuckle, split 3 Tablespoon Oil (or butter) 1 Teaspoon Salt 2 Pears 2 Quart Chicken broth 3 Peaches 1/2 Small Cabbage 2 Limes 2 Small Turnips 1 Large Carrot|Place the chick peas in a kettle, cover with broth, and soak overnight. Cut the lamb and beef into 2−inch cubes, cut the chicken into serving pieces, and dice the ham. Peel and slice the onion and garlic. Combine the drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt in a large soup kettle. Cover with 2 quarts of cold water and bring to a full boil. Skim off the froth. Lower the heat, cover, and simmer for 45 minutes. Cut the cabbage into eight wedges. Peel and slice the turnips and carrot. Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to the kettle. Cover and simmer about 20 minutes or until meats and vegetables are tender. Peel the boiled white potatoes and cut into thick slices. Peel bananas and cut into 2−inch slices. Sauté potatoes, sprinkled with crushed coriander seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep warm. In the same oil sauté the bananas until golden. Keep warm with the potatoes. Peel, core, and slice the pears and peaches. Put in a small pan with a little water and poach for 10 minutes. Do not overcook. Drain the fruit. Adjust the seasonings. Serve each bowl of soup with the juice from one lime wedge and a tablespoon of Guacamole.

Leslie's One Dish Meal

Sorce

budda

Ingridients

Potatoes -- sliced Carrots -- sliced 4 Veal Cutlet -- or beef 1 package Onion Soup Mix -- dry 1 can Cream Of Mushroom Soup |Cover bottom of 9x13 inch pan with sliced carrots and potatoes. Place cutlets on top. Sprinkle dry soup mix over meat and vegetables, then spoon soup on to top and spread - do not stir. (Soup will not appear to cover entire dish.) Bake in 350 degree oven for about 45 minutes or until vegetables are done.

Turkey Stuffed With Grits, Leeks, Shiitakes, And Sausage

Sorce	Kevin_b_c
Ingridients	Peach Basting: 1/2 cup Peach Schnapps Stone Ground Grits: 1 cup stone ground grits 1 tablespoon butter or margarine 4 cups chicken stock (or fish, or veal) 3 teaspoons sea salt Sauteed leeks: 1 leek 1 tablespoon butter or margarine Sauteed Shiitake Mushrooms: 2 fresh shiitake mushrooms 2 tablespoons extra virgin olive oil 2 cloves garlic, peeled and finely diced 2 shallots, peeled and finely diced Sea salt to taste Freshly ground black pepper to taste 2 ounces chicken stock (or fish) Sausage: 12 ounces Honeysuckle White Sweet Italian Sausage, crumbled (set aside)
Instructions	Roast the Honeysuckle White turkey according to the directions, basting periodically with the schnapps. Approximately 1/2 hour before the bird is finished roasting, remove it from the oven and stuff the cavity loosely with the warm grits, leeks, shiitake, turkey sausage mixture (recipe below). Return the turkey to the oven to finish cooking. When the turkey is done, spoon the grits stuffing into a serving bowl and keep warm while slicing the turkey. While stirring, heat the grits in stock to a simmer. Stir in butter and season with sea salt. Cook for 30 to 35 minutes. Set aside. Split the leek in half and slice to desired size. Wash several times. (Leeks tend to be very sandy). Drain well. In a hot saute pan, add clean leeks, sausage and saute in butter. Season with salt and pepper. Cook until tender. Set aside. Remove the stems from the mushrooms and discard. Slice the caps into 1/8 inch slices. Shiitakes are generally very clean and may need only a slight brushing off. Heat a heavy pan (cast iron preferred) till very hot, and add olive oil. Add the mushrooms and cook for 30 seconds. Add salt and pepper to taste while they are cooking. Add the garlic and shallots and continue stirring the mushrooms so that the garlic and shallots do not color or burn. After 1 minute, add the stock to stop the cooking. Set aside. Combine the grits, sausage, shiitakes and leeks and stuff turkey as directed above.

Veal Roulades and Lamb Cutlets in Sauce (Involtini di Vitello e Costatine di Agnello al Sugo)

Sorce	cwindham
Ingridients
Instructions	Flatten the veal cutlets and lamb chops with a meat mallet. Sprinkle each slice with the chopped parsley, grated Canestrato Pugliese cheese, chili pepper and chopped garlic. Roll the slices and use a toothpick to hold them together. In a saucepan heat the 1/2 cup of olive oil with some chopped garlic and a chopped small onion. When translucent add the roulades and brown over a high flame. Add the white wine and simmer until it has evaporated. Then add the 4 1/2 cups of pureed tomato, the rest of the parsley and the bay leaf. Simmer at a low flame for about an hour. Add water if the sauce dries up. When cooked, place the roulades on a cutting board, remove the toothpicks, and slice into pinwheels. Return the meat to the sauce. Cook the pasta in a large pot of salted boiling water. Drain when "al dente" (firm), put in a soup tureen and mix with the remaining grated Canestrato Pugliese cheese as well as two ladles of the sauce. Stir well so that the pasta soaks up the sauce. When serving, add more sauce with the veal and lamb pinwheels.

Veal Burgers with Sauteed Peppers

Sorce	Evi
Ingridients
Instructions	Combine veal, egg, onion and pepper, mixing lightly but thoroughly. (Mixture will be very moist.) Shape into 6 patties, each about 1/2-inch thick. Arrange on rack of broiler pan. Broil 4-inches from heat, 4 to 5 minutes per side or to desired doneness. Or place burgers on grid over medium coals and grill 10 to 12 minutes, turning once. Season with 1/2 teaspoon of the salt. Meanwhile, cook bell pepper strips in oil in a medium nonstick skillet until tender. Stir in remaining ¼ teaspoon salt. Serve burgers on rolls or buns topped with peppers.

Asian Veal Meatballs with Noodles

Sorce	Karagoz
Ingridients
Instructions	Heat oven to 350°F. Combine ground veal, bread crumbs, mushrooms, egg, chopped green onion, soy sauce, ginger and 1 1/2 teaspoons sesame oil in large bowl, mixing lightly but thoroughly. Shape into 12 meatballs. Place in greased 15 x 10-inch baking pan. Bake in 350°F oven 15 to 20 minutes or until lightly browned and not pink in center. Combine cornstarch mixture and bouillon granules in medium skillet. Cook and stir until thickened and bubbly. Stir in 1/2 teaspoon sesame oil. Add meatballs; stir gently to coat. Serve over noodles. Sprinkle with sliced green onion.