Recipezaar: Veal,Oven recipes

Mediterranean Veal Burgers

Sun, 31 Oct 1999 12:55:00 -0500

-- posted by Dancer^

Veal Orloff

Wed, 10 Nov 1999 01:13:00 -0500

-- posted by Tonkcats

German Stuffed Veal Breast

Mon, 06 Mar 2000 16:23:00 -0500

-- posted by Dancer^

Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)

Mon, 06 Mar 2000 16:23:00 -0500

-- posted by Dancer^

Kalbsschnitzel Mit Joghurt (Veal Steaks with Yogurt)

Mon, 06 Mar 2000 16:24:00 -0500

-- posted by ellie_

Veal Cutlets, breaded

Mon, 19 Feb 2001 15:58:26 -0500

A classic -- posted by Dave C

Veal Parmesan

Thu, 20 Sep 2001 10:22:10 -0400

A Classic -- posted by Lali

Mennonite Veal With Dumplings

Sun, 18 Nov 2001 11:41:00 -0500

One of my favourites, based on a recipe I found in Food that Really Schmecks (written by Edna Staebler). This is supposed to be plain old-fashioned comfort food, in case you're wondering about the lack of seasonings. It's wonderful when you just want something homey. Feel free to experiment with veggies; I've used green beans once, plus I add celery sometimes. This is a real treat particularly for dumpling lovers. -- posted by Lennie

TELECI KYTA S VINNOU OMACKOU (Leg of Veal with Wine Sauce)

Sun, 25 Nov 2001 13:57:21 -0500

-- posted by LikeItLoveIt

Stuffed Veal Brisket

Wed, 28 Nov 2001 13:40:59 -0500

This makes a terrific Sunday dinner. Adapted from a Norene Gilletz recipe, one of my favourite Canadian cookbook authors. -- posted by Lennie

Oxford Sausage

Fri, 04 Jan 2002 16:49:25 -0500

These are succulent and meaty, well-flavoured with herbs and lemon. They are shaped by hands before cooking and do not have skins. They remind me of the sausage my mother bought from the local butcher when I was a kid. These keep very well in the fridge or freezer and can be reheated quickly. -- posted by Mille®

Savory Sausage Rolls

Wed, 09 Jan 2002 15:23:57 -0500

Tasty little buggers. These bear a close resemblance to Scottish sausage rolls. -- posted by Mille®

Luchow's Swedish Meatballs

Sat, 12 Jan 2002 17:50:58 -0500

A delicious recipe taken from "Luchow's German Cookbook". Luchow's was a famous german restaurant that was located in New York City for many years. -- posted by Mark O.

Meatlloaf

Sun, 03 Feb 2002 13:56:53 -0500

This is a Low-Carb dish from "The Low-Carb Cookbook" by Fran McCullough. I'm posting this in responce to a request. -- posted by Miss Erin

Cheyenne " Chicken"

Wed, 06 Feb 2002 10:32:12 -0500

This comes from the collectors edition of The Original Cowboy Cookbook of 1840. -- posted by MizzNezz

Cajun Meatloaf

Sun, 10 Feb 2002 14:49:55 -0500

NOT your ordinary meatloaf! -- posted by Mille®

Sauerkraut Meatballs

Sat, 16 Feb 2002 08:02:32 -0500

Wonderful as an appetizer or main dish. Recipe doubles nicely. -- posted by Mille®

Veal Parmigiana

Mon, 11 Mar 2002 15:57:03 -0500

This is like my Chicken Parmesan, but this one goes into the oven to cook. We love this one a lot too! I serve boiled Parsleyed potatoes with this. -- posted by MizzNezz

Never-The-Same-Twice Meatloaf

Sun, 17 Mar 2002 10:51:21 -0500

Every time you make this recipe, use a different chutney and/or a different barbecue sauce. The possibilities are almost endless! -- posted by Mille®

Creamy Mushroom Meatloaf

Mon, 08 Apr 2002 19:45:30 -0400

My family loves this different twist on regular meatloaf. It's also a great way to sneak in a few veggies for picky-eaters or veggie-haters. I serve with mashed potatoes and a cooked veggie or salad on the side. -- posted by Manda

Bert's Special Meatloaf

Sun, 14 Apr 2002 22:55:29 -0400

This is my kids' favourite meal. And the leftovers make a great sandwich the next day! -- posted by bert

Veal Chops with Mustard-sage Butter

Tue, 21 May 2002 22:27:30 -0400

-- posted by Dancer^

Beef or Veal alla Pizzaiola

Sat, 08 Jun 2002 12:29:33 -0400

This is a flavorful recipe for less tender cuts of beef or veal. I usually prepare this dish using beef chuck steak, beef round steak or veal chops. This can be cooked either on top of the stove or in the oven. -- posted by Dee514

Mario Batali's Fettuccine Bolognese

Wed, 12 Jun 2002 23:16:36 -0400

A hearty, stick to the ribs entree from TV chef Mario Batali. I substitute ground beef for the harder to find veal. Taken from Bon Appetit. -- posted by yooper

veal parmesan

Thu, 13 Jun 2002 21:16:56 -0400

i have never seen another version of veal parm quite like this one. it is quite addicting! -- posted by kimbearly

Osso Bucco

Wed, 03 Jul 2002 20:09:49 -0400

A great winter dish. Serve with mashed potatoes -- posted by Terese

Osso Bucco

Wed, 17 Jul 2002 22:56:31 -0400

My Aussie adaptation of a traditional Italian dish. Perfect for a cold winters night (we don't get many in Oz). -- posted by Ian Snell

Pan Seared Veal Chops With Rosemary

Tue, 23 Jul 2002 19:07:48 -0400

This is a wonderful veal dish. It doesn't take very long to make. -- posted by Miss Annie

Yumpin' Yiminy Burgers

Thu, 25 Jul 2002 21:26:26 -0400

-- posted by Mille®

BBQ Veal Heart

Mon, 29 Jul 2002 19:39:51 -0400

This recipe calls for only 7 minutes of cooking time and recommends that the heart be served medium rare - I like mine just the slightest shade of pink so cook it a total of 12 minutes, but do not overcook -- posted by Bergy

Hidden Valley Ranch Sausage Stars

Tue, 13 Aug 2002 18:04:00 -0400

These are easy to make you can do the wonton wraps the day or so ahead and have the sausage mixture made in advance then just 5 minutes before serving you fill the wraps and pop them in the oven. For a lighter exterior I prefer to use Spring Roll wraps. Use your regular pork breakfast sausage. if you wish use Italian sausage or bratwurst -- posted by Bergy

Negima (Japanese Beef Scallion Rolls)

Fri, 20 Sep 2002 23:27:02 -0400

An elegant-looking appetizer that requires minimal effort. Posted by request, from Mark Bittman's "The Minimalist Cooks at Home" -- posted by s'kat

Sofrito ( Veal Casserole)

Mon, 07 Oct 2002 22:15:14 -0400

a Specialty from the island of Corfu in Greece. -- posted by ** Poppy **

Three-Meatloaf

Mon, 14 Oct 2002 22:08:19 -0400

Tasty and easy.The cooking time is approximate; it is sometimes hard for me to figure out cooking times at lower altitudes! -- posted by wildheart

"Mr. Grant You Took Half Veal Prince Orloff!"

Mon, 14 Oct 2002 22:20:11 -0400

I couldn't resist! Named in honor of one of my all time favorite "Mary Tyler Moore" episodes! I've been searching for an actual Veal Prince Orloff recipe, and finally found one on ariella's archives.com. Contrary to Sue Ann Nivens, this can be kept warm in a hot oven for a half hour or so and does not have to be eaten immediately! -- posted by yooper

Hungarian Veal Stew

Tue, 12 Nov 2002 20:07:38 -0500

This is yummy served over mashed potatoes. Boneless chicken or lean pork could be substituted for the veal if desired. -- posted by *Pixie*

Roast Veal with Cream Sauce (Kalbsbraten mit Sahnesosse)

Fri, 22 Nov 2002 20:07:48 -0500

This recipe was posted in reply to a message board request. It is from the "Choice Common Markets" cookbook, West Germany section (1973). This is a wonderful dish, and appeals even to those who are not fond of "German food". *Cooking time depends on the weight of the veal. I posted it as "25 minutes" (meaning about 25 minutes per pound of veal), because Zaar wouldn't let the post go through without a specific "cooking time". -- posted by Dee514

German Meatloaf (2)

Mon, 09 Dec 2002 20:10:11 -0500

This is my M-I-L's recipe for "German Meatloaf". She is Polish, so I'm not sure exactly how "German" it is, LOL. Posted in reply to a message board request. -- posted by Dee514

Cabbage Rolls / Golabki / Stuffed Cabbage

Fri, 17 Jan 2003 20:03:48 -0500

This is a hearty traditional Polish dish consisting of boiled cabbage leaves stuffed with ground beef, chopped onions, and rice or barley, baked in a spicy tomato sauce with sliced carrots for sweetness and mushrooms for heartiness. I remember eating only the stuffing when I was young. Now I eat it all and my kids cabbage they don't want. It's worth all the work! You can cook stove top very low heat, I use a rack on the bottom of the pot then layer the rolls, to prevent burning! Off the top of my head I'd say it makes about 20 rolls (give or take). Smacznego! -- posted by ~Rita~

Barvarian Veal with Asparagus

Tue, 21 Jan 2003 20:02:26 -0500

I found this somewhere on the web about 3 years ago. We love it, thought u might to. -- posted by Dancer^

Clay Pot Tuscan Veal Stew

Wed, 29 Jan 2003 20:12:08 -0500

This low fat recipe is from "The Good Health Clay Pot Cookbook" in response to a request. The recipe claims that the salt can be deleted if desired..FYI, when the shanks or shin bones are used this dish it is more commonly known as Osso Bocco. -- posted by TammieV

Sticky Asian Ribs

Thu, 13 Feb 2003 20:03:02 -0500

I found this recipe on the internet a while ago. These ribs are sticky and delicious. Makes a great dinner with some rice and stir fried vegetables. -- posted by Miraklegirl

Veal Osso Buco

Sat, 15 Feb 2003 20:05:27 -0500

Italian COMFORT FOOD!!!!!!!!!!!! Serve Veal on a bed of polenta or risotto and spoon sauce over. -- posted by ~Rita~

Quick and Easy Shepherd's Pie

Thu, 17 Apr 2003 19:59:49 -0400

This is no where near authentic, but as the title says, it is quick and easy. We all liked it, especially the kids, two of which, would hardly eat anything. This was great for one of those hurry-up meals. I got this from an old Betty Crocker cookbook. Prep time includes browning the meat. -- posted by keen5

Meatloaf Rolled With Ham , Cheese & Shrooms

Mon, 05 May 2003 20:08:51 -0400

Add more breadcrumbs if loaf mixture is to moist. I've also added the sauteed mushrooms to the meat mixture then filled with ham and cheese. -- posted by ~Rita~

Lynne's Veal Treat

Thu, 05 Jun 2003 20:13:16 -0400

-- posted by Lynne G

Baked Veal With Marsala Glaze

Fri, 06 Jun 2003 20:04:43 -0400

This is a recipe I made by accident. I usually do a leg of lamb this way but I had a male friend do the shopping and he bought veal instead. It's all meat was his answer and I think it is better with veal than lamb. This is something my mum taught me. Good served with Recipe #64009 and sliced green beans. -- posted by Latchy

Audrey's Ultimate Meatloaf

Thu, 19 Jun 2003 20:12:37 -0400

This meatloaf is large enough to feed a crowd or make one loaf for dinner and the other to freeze. You also can cut this recipe in half also. -- posted by Audrey M

Veal Pie

Tue, 28 Oct 2003 20:00:29 -0500

this recipe is from food tv and makes a nice appetizer for 6 or a main course for 2 or 3 -- posted by chia

Veal Chops topped with Yum!

Fri, 28 Nov 2003 20:00:11 -0500

This is real a show stopper. For that special person in your life. Yes expensive but so good. A hearty meal. A very rich sauce topped with tender veal chops, then piled high with sundried tomatoes, roasted peppers, Portabella mushrooms, then finally topped with melted cheese. Serve as is or with a crisp green salad and a side of mashed potatoes or my favorite angel hair with garlic and olive oil. Isn't your mouth watering? -- posted by ~Rita~

Sweety and Sour meatballs

Mon, 29 Dec 2003 20:00:31 -0500

Michelle this is for you. This recipe is in request of you and reminds me of your Mom.The great times we had when she was with us.I Love You Michelle. Never give UP!!!! Make smaller meat balls for a great Holiday Appetizer. -- posted by ~Rita~

Gefullte Kalbbrust (Ashkenazic Stuffed Veal Breast)

Tue, 30 Dec 2003 20:00:31 -0500

I found this in a magazine about 2 years ago. I have served it 3 or 4 times and it always comes out wonderful. -- posted by Dancer^

Veal with Broad Beans and Jerusalem Artichokes

Fri, 09 Apr 2004 20:00:48 -0400

I adapted this recipe from other pot-roast type recipes when I happened to have lots of broad beans from my own garden and lots of jerusalem artichokes from a friend. It's a simple recipe with an exotic taste, one you can prepare then almost ignore. A great spring dish, and looks great when served at the table -- posted by Surfsider

Humble Veal Loaf

Sat, 01 May 2004 20:00:39 -0400

This recipe originally hails from a 1977 cookbook called "Amish Cooking". -- posted by Mercy

Veal Schnitzel With Herb and Cheese Crust

Wed, 02 Jun 2004 20:00:37 -0400

This is a variation on a recipe my mum used to make when I was growing up. It is so comforting and relatively easy to put together. I serve it with mashed potatoes and green peas and beans. She used to serve it with tinned mushrooms in a butter sauce heated up slowly. I however think it would be better with a creamy fresh mushroom sauce. I cannot post the recipe as yet, because it is still a work in progress. This recipe is quite forgiving, you could use chicken breasts or even pork steaks if you preferred, but you would have to change the cooking time appropriately. -- posted by Sassy Syrah

Chicken Milano

Thu, 08 Jul 2004 20:00:21 -0400

I came up with this by playing with my method for chicken parmigiana. The idea came from a restaurant veal dish that had green peppers. I've taken it a few steps further. This is also a delicious recipe for veal. -- posted by Paul Elliott

Veal Stew

Wed, 23 Feb 2005 20:00:46 -0500

This is very good served over noodles. Recipe source: Bon Appetit (January 1986) -- posted by ellie_

Veal Chops With Leeks, Carrots and Parsnips

Wed, 20 Apr 2005 17:02:45 -0400

Easy veal chops packets, which can be prepared and refrigerated up to 12 hours ahead of time, are easy to prepare early in the day or the night before and pop in the oven after work. Recipe source: Bon Appetit (January 1984) -- posted by ellie_

Veal Sausage With Calvados

Tue, 24 May 2005 10:47:32 -0400

i got fresh italian veal sausage in s philly today, this was a great untraditional way to use them, adapted from tv food -- posted by chia

Veal With Port

Sun, 18 Dec 2005 18:17:40 -0500

Herb Roasted Veal

Sun, 18 Dec 2005 18:22:51 -0500

I had this copied from an unknown source but it sounded interesting with anchovies, garlic, vermouth, bread crumbs (use matzoh meal crumbs for Passover), etc. I have never made a veal roast but I hope to soon. -- posted by Oolala

Roast Caramelized Veal Loin

Sun, 18 Dec 2005 18:25:53 -0500

From an Elle Magazine recipe card. Need 12 hours of marination time! -- posted by Oolala

Mustard-And-Curry Roasted Veal

Sun, 18 Dec 2005 18:30:52 -0500

I think I got this from the NY Times Magazine. The note says that this veal can be oven roasted or grilled and served at room temperature, hot or cold. -- posted by Oolala

Veal Cutlets in Red Wine Sauce

Sun, 18 Dec 2005 18:31:26 -0500

From a fundraiser cookbook. -- posted by Oolala

Osso Bucco Loaf With Gremolata Tomato Gravy

Wed, 08 Mar 2006 14:35:06 -0500

This is reminiscent of the classic veal dish. -- posted by ratherbeswimmin'

Veal Rolls Casserole

Thu, 08 Jun 2006 16:52:29 -0400

This is called rollitos and is a casserole normally eaten in winter. It is like little swiss rolls of veal with stuffing -- posted by Jane Gib

Veal Casserole

Fri, 16 Jun 2006 21:43:04 -0400

Also from Great Great Granny's cook book. -- posted by Jane Gib

Shezifim Memulaim

Wed, 06 Sep 2006 19:24:56 -0400

Prunes stuffed with veal, raisins and walnuts, an Israeli dish. This is one I haven't tried yet, but want to. Posted for my N*A*M*E--TAG Cookbook. I'm posting the original amount of salt, but my taste is for considerably less (I'd also use no-salt-added tomato sauce). -- posted by echo echo

Easy Veal Chops Ladiva

Sun, 19 Nov 2006 18:06:11 -0500

Meat, potatoes and vegetables all in one pan! I had a large veal shoulderblade chop which looked more like a steak than a chop, and I decided to braise it in the oven. The ingredients went together very quickly and this came out tender and moist. There was more than enough potatoes and zucchini for two, but we did finish the veal. Yum! -- posted by Divaconviva

Italian Meatloaf

Tue, 20 Feb 2007 21:58:21 -0500

A different style of meatloaf with an international flair. A little bit of work to put together, but the results are worth the effort! Source: Homemakers - Chef Rosa Polpettone -- posted by Elly in Canada

Not Quite Traditional Tourtiere but Almost

Tue, 08 May 2007 13:58:53 -0400

My husband being from Quebec, loves tourtiere. I learned to make it from a traditional recipe and eventually added my own throw ins. He loves it. -- posted by Cookworm

Modern American Meatloaf

Thu, 21 Jun 2007 20:43:48 -0400

Called the best meatloaf in Pol Martin's Guide to Modern American cooking. I haven't tried it but yet but wanted to post it so I can. -- posted by Oolala

Cooking Class Meatloaf

Mon, 02 Jul 2007 17:13:14 -0400

This is the very first meatloaf I ever tasted. The recipe is from The New School of Cooking in Culver City, CA. It has a very nice balance of flavors & is fantastic leftover! -- posted by fordido

Pork Chops With Basil and Marsala Wine

Mon, 06 Aug 2007 15:47:54 -0400

Apricot nectar or plum nectar can be used for the Marsala if you like. Fry chops first and then bake. -- posted by Oolala

Mrs. Osborn's Meatloaf

Tue, 13 Nov 2007 22:57:25 -0500

This is recipe that was a favorite of my grandmother's best friend, Mrs. Osborn. This recipe was a favorite of the professional, young men that lived in the boarding house that Mrs. Osborn operated and a favorite of my family's. I usually have the meat ground together at the Butchers. Often I double the recipe as the uncooked meat loaf freezes well. -- posted by Chef Joyous

Chef's Catalog World's Greatest Meatloaf

Wed, 14 Nov 2007 23:57:42 -0500

Found on www.chefscatalog.com. DH adores this meatloaf. Since I seldom have fresh herbs on hand, I used 2 tablespoons of the squeeze Italian herbs from a tube instead of dried herbs. -- posted by Kat's Mom

All Day Ragu (Bolognese)

Thu, 28 Aug 2008 15:33:47 -0400

An all day baked ragu, a very simple base on which to expand from. The sauce is extremely rich, definately not for those watching their waistline. Its probably not best to cook this in a slow cooker (crock pot) however I haven't tested this method so I cannot say for sure. This is a recipe that can take a full 24 hours to prepare and cook, however the result is most definately worth it. -- posted by Kiint

Osso Buco Tender Tex Mex

Fri, 27 Mar 2009 14:30:10 -0400

I took this Italian dish and brought it to Texas! Texas is known for the cattle and chilies. Seasoned nicely and slow cooked so tender that the meat falls off the bones. No Knife needed here! -- posted by ~Rita~

Spaghetti and Spicy Roasted Pepper Meatballs

Mon, 30 Mar 2009 14:32:09 -0400

I like to use some of the frozen red bell peppers which I have roasted and frozen last summer but store bought works well. This meal goes well with a tossed salad or grilled zucchini, as well as garlic bread and Shiraz wine. Fresh fruit or espresso with biscotti makes a nice finish to the meal. -- posted by Sue L

Mexican Pie

Tue, 05 May 2009 17:12:24 -0400

This looks very yummy. I'm posting it for ZWT. It's from Maman Dion. If you want it spicy, cause it doesn't look spicy at all, use the chili powder. -- posted by Boomette

Mme Benoit's Tourtière

Thu, 05 Nov 2009 11:06:48 -0500

Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook. -- posted by Dreamer in Ontario