Recipezaar: Veal,Dinner Party recipes

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 Seafood

Wed, 21 Jan 2004 19:59:51 -0500

This a nice treat for a special occasion or dinner party with good friends. I usually serve this with spinach salad and crusty bread. Rice or noodles would also be nice with the tasty sauce. I found this in a junior league cookbook. -- posted by Hey Jude

Gatsby's Combination

Tue, 30 Mar 2004 20:00:00 -0500

When entertaining at home, I love to prepare dishes from restaurants that specialize in "fine dining"! This combination of shrimps & veal with egg noodles is from Guiseppe Schieda, the Evecutive Chef at Gatsby's in Toronto. -- posted by CountryLady

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

Hungarian Veal Stew (Borjupörkölt)

Fri, 16 Apr 2004 20:00:11 -0400

A thick, rich and spicy, peasant stew, closely related to goulash soup. The perfect thing for a cold winter's day. This recipe is a mix between one that appeared in the newspaper column "Mother Magyar" by Meryl Constance, my great-great-grandmother's family recipe, and one in "The Hungarian Cookbook" by Susan Derecskey. -- posted by littleturtle

Anna and Frankie's Meatballs

Thu, 08 Jul 2004 19:59:59 -0400

This recipe is courtesy of Rao's Restaurant in New York City. My Italian friends were so surprised at how good and authentic these were! -- posted by Grace Lynn

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

Swedish Meatballs

Fri, 20 Aug 2004 19:58:31 -0400

My Aunt would make these for Christmas Eve dinner every year. She'd serve these along with Potato Sausage, Lingonberries, Limpa Bread and mashed potatoes. -- posted by MsKittyKat

Lemon and Olive Veal Steaks

Wed, 10 Nov 2004 20:00:19 -0500

One Russell came up with tonight using ingredients on hand. it's based on a dish by Evelyn/Athens that we couldn't make when we realised we had no capers. Very lemony, and we thought, very nice. -- posted by JustJanS

Hazelnut Crusted Veal Chops

Sat, 16 Apr 2005 09:16:43 -0400

i got this recipe in my email and had just seen veal chops on sale yesterday. this was so easy to make and looks and tastes so elegant. -- posted by chia

Sparga Leves Z Galuska (Hungarian Asparagus Soup W/ Dumplings)

Thu, 21 Apr 2005 16:53:44 -0400

Pronounced shpahr-ga le-vesh. This is delicious. -- posted by littleturtle

Lemony Veal Meatballs

Sat, 21 May 2005 10:18:05 -0400

I got this recipe years ago from an Italian cookbook. These are best served with very little tomato sauce so the delicate flavor is not drowned out by a sauce. Prep time includes "resting" time. -- posted by *Parsley*

Mike Roy's Crock Pot Osso Buco

Thu, 09 Jun 2005 20:03:18 -0400

Mike Roy was a chef who shared recipes on the radio and wrote cookbooks many years ago. This recipe comes from his cookbook of crockery cooking. This is a delicious dish, fit for company and is my most favorite thing to make in the crock pot. The meat becomes extremely tender and succulent. And be sure to spoon out the marrow from the bones! -- posted by Lorraine of AZ

Authentic Italian American Meatballs

Mon, 25 Jul 2005 15:27:33 -0400

This recipe is the only one my family has ever used, and it will soon be the only one your family uses. It is not ready in a short period of time, so it takes patience. The wait is worth it. -- posted by An Italian Jew, but Irish!

Awesome Meatballs

Tue, 02 Aug 2005 05:53:53 -0400

This is not your normal meatball recipe. I BAKE these and find that they have a very light and moist texture. By soaking your breadcrumbs in milk, you will give these meatballs an incredibly soft texture. I always make a double batch and keep an extra batch in the freezer for when the kids bring home their friends. I always have a dinner in a matter of seconds! -- posted by The Kissing Cook

Italian Style Veal Shanks

Fri, 02 Sep 2005 22:57:03 -0400

Exceptionally delicious. You can substitute lamb shanks as well. -- posted by Wendys Kitchen

Norwegian Meatballs With Spiced Cream Sauce

Tue, 06 Sep 2005 19:11:07 -0400

I found this on line for the tour 2005. -- posted by ~Rita~

Grilled Veal Chops With Olives, Capers, and Sage

Tue, 04 Oct 2005 20:50:55 -0400

I found this on the internet and Russell cooked it tonight for a special dinner for the two of us. Veal chops are almost my favourite meat, and I have beautiful sage in the garden right now. I have to admit we didn't do the bit about frying the sage leaves for garnish, but it was still wonderful over creamy mashed potatoes. -- posted by JustJanS

Veal Medallions With French Morels

Tue, 01 Nov 2005 07:18:52 -0500

Morels add an intense and smoky flavor to the veal sauce. If you never had them they are very meaty tasting and worth the time to make sure you clean them well of all the grit. -- posted by ~Rita~

Veal or Turkey Burgers W/Onion Gravy (Low Fat!)

Mon, 05 Dec 2005 21:20:27 -0500

This is an old Weight Watcher's recipe my mom has been making since the late 70's. We both still make it to this day. The recipe contains no added fat, but you would never know it. Goes great served over rice or egg noodles. -- posted by CulinaryQueen

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

Veal With Lemon Sauce and Ginger

Sun, 18 Dec 2005 18:27:40 -0500

From the back of a deck of playing cards, circa 1969. -- 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

Garlic-Pepper Encrusted Buffalo Steaks With Wild Mushroom Sauce

Fri, 13 Jan 2006 14:04:32 -0500

Bison cooks faster and is healthier than regular beef because of it's lower fat content. It also has higher levels of minerals and vitamins, especially iron. It's best served rare to medium rare (as bison is naturally tender, but it tends to dry out if it's cooked too long), so these steaks are ready in no time. Portabello, shitake, ceps and domestic varities all work well in the sauce. If you can find chantrelles or truffles, they add a robust finish. If you can't find any fresh mushrooms other than domestic, buy a dried forest mushroom mixture or any combination of the wild mushrooms mentioned above, and follow the package directions for rehydration. If you can't find bison steaks in your area they can be bought online and shipped to you. Substituting beef will change the flavor a little as bison is slightly sweeter and richer tasting and will significantly change the nutritional values. Recipe from the Cadillac Grille. -- posted by littleturtle

Veal Francaise

Sat, 14 Jan 2006 08:32:30 -0500

If you are looking to impress someone with a wonderful dinner, this is the way to go. This is an elegant yet quick and simple dinner to serve and have them looking for more. I usually serve this with a salad, asparagus and baked sweet potatoes. -- posted by Norelllaura1

Veal Chops With Rosemary Cream Sauce

Mon, 06 Feb 2006 21:25:18 -0500

This is a recipe that I developed after my husband visited Prague and had this dish in a pub... 3 nights in a row. If you are looking for EASY, but fancy this dish is the ticket. Serve with roasted garlic and rosemary potatoes. Recipe can easily be doubled. If you have difficulty finding chops, use scallopini instead with equally good result. -- posted by MacChef

Hungarian Palacsintena

Wed, 22 Feb 2006 15:40:28 -0500

1890 Recipe for stuffed Hungarian Palacsinta -- posted by Chef #296006

Medaglioni Di Vitello Funghi-- Veal With Mushrooms & Cognac

Wed, 08 Mar 2006 16:13:13 -0500

Sautéed medallions of veal with shiitake mushrooms and Cognac. From Cafe Lucci :O) I will put in an estimate for the time. -- posted by Swede16tc

The Supreme Meatball

Fri, 10 Mar 2006 15:51:56 -0500

Honestthe supreme meatball! Even my Italian friends secretly beg me for the recipe as they dont want to offend their Nonas. The addition of the lemon zest creates this phenomenally rich flavour and you will find that you cant eat as many with your pasta as you usually would. Since these little wonders are bursting with flavour I add them to a simple bath (tomato sauce) so the ingredients dont play Gladiator with each other. I will be posting the bath recipe shortly. The recipe is from Canada Cooks Pasta but Ive altered it to lower the carb and fat content. -- posted by Highland Lass

Saltimbocca With Grilled Peaches

Tue, 04 Apr 2006 13:32:38 -0400

Another great recipe from Tim Malzer. We loved it. Hope you enjoy it. Serve with Basil-Peach Sauce. -- posted by WendyinGermany

Wiener Schnitzel

Wed, 17 May 2006 16:37:19 -0400

A delicious recipe from Chef Karen Martini from the newspaper. -- posted by Wendys Kitchen

Bavarian Veal With Asparagus

Wed, 31 May 2006 16:12:03 -0400

Another Razzle Dazzle recipe for World Tour II. -- posted by Nana Lee

Jägerschnitzel (Pork or Veal Cutlets in Mushroom Gravy)

Fri, 02 Jun 2006 15:26:23 -0400

Posted for World Tour 2006, this was always one of my favorites when I lived in Germany. Don't let the long ingredient list throw you; this is fairly easily put together and not difficult to make. -- posted by JanetC-KY

Wiener Schnitzel

Sat, 17 Jun 2006 19:18:40 -0400

I grew up on meals like this, you have to try it -- posted by Perfect Pixie

Veal Roast With Vegetables

Fri, 21 Jul 2006 15:49:54 -0400

We don't have veal often, but I love it, it is so tender and good -- posted by KittyKitty

Veal Chops in Cognac Cream

Thu, 24 Aug 2006 22:40:24 -0400

This is so tasty, serve it with simple side dishes, like rice, or salads with simple vinaigrettes. This is always great for a dinner party -- posted by KittyKitty

Braised Veal Shanks, Milan Style

Thu, 31 Aug 2006 15:47:07 -0400

I have said it alot, I love veal, and making things in the slow cooker, makes it so simple.If you like, you can use beef shanks. You may have to request the shanks from your butcher, at least where I live, they aren't always available.This dish is also known as ossobuco -- posted by KittyKitty

Wienerschnitzel (Breaded Veal Cutlets)

Sun, 03 Sep 2006 21:34:08 -0400

This recipe is almost identical to what I had at an authentic German restaraunt. The recipe comes from "The German Cookbook" by Mimi Sheraton, which I altered slightly. I like to serve it with fried German potatoes and a melody of peas, carrots and corn. -- posted by Kim D.

Kidneys in Sherry Sauce

Tue, 17 Oct 2006 14:23:40 -0400

A savory Spanish dish found on another site that looked so intriguing. -- posted by Molly53

Veal and Mushrooms With Madeira Sauce

Tue, 31 Oct 2006 14:58:29 -0500

Sounds good from RSVP, Portland, ME Junior League's cookbook. It was submitted by Dodo Stevens. -- posted by Oolala

Croatian Autumn Beef Steaks

Tue, 28 Nov 2006 16:26:36 -0500

This is a typical stuffed steak from Croatian Northern area (Podravina). As many Croatian recipes it is also rich with tastes, ingredients, and we dont care much for cholesterol. With a glass of red wine, this meal will satisfy all your friends, and of course your mother in law. -- posted by nitko

Nitkos Veal Roll

Fri, 01 Dec 2006 13:48:46 -0500

This is my own recipe, opening night was 15 years ago (I dont remember what was the occasion), and since than this meal was always marked as excellent. I prepare it for special days: birthdays, promotions, as a gift, or just for fun. Anyone who reads this recipe can change fillings, no hard feelings Use imagination. -- posted by nitko

Osso Buco With Tomatoes and Kalamata Olives

Wed, 20 Dec 2006 21:53:06 -0500

If you love food with flavor then this one is for you, you can also make this same recipe using short ribs in place of the veal shanks! This takes about 2-1/2 hours to cook in the oven so make this on a day when you have some time, cooking time is only estimated, it will depend on the size of the shanks. This can also be made in a large electic fypan with a lid instead of the oven, and can easily be doubled. Try not to omit the olives they are what makes this Osso Buco! -- posted by KITTENCAL

Marinated Veal Chops

Sun, 07 Jan 2007 22:53:56 -0500

Another recipe from a very old cookbook that my Grandmother gave me. I haven't allowed for marinading time in the prep time. The recipe calls for seasoned pepper, you may like to try lemon pepper. -- posted by Jewelies

Apricot Veal Rolls on Mushroom Rice

Mon, 08 Jan 2007 13:26:52 -0500

The original recipe uses steak. I prefer thin veal. It also used a slightly hotter oven, 200C. My oven cooks quite hot so I changed this to 180C. -- posted by Jewelies

Veal Forestier

Fri, 02 Feb 2007 15:22:15 -0500

Ripped a page out a magazine years ago. What a great picture. It says "dinner classic: tender cutlets, gently browned, smothered in a flavorful mushroom-vermouth sauce. They show it on a platter with red cherry tomatoes and garnished with parsley. -- posted by Oolala

Sauteed Veal Chops With Herb Vinegar Glaze

Tue, 13 Feb 2007 15:08:56 -0500

From the NY Times, 60-Minute Gourmet by Pierre Franey. -- posted by Oolala

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

Zurich Veal

Fri, 23 Feb 2007 18:20:27 -0500

Rosti and Zurich Veal are a matched pair. In Swiss restaurants you will rarely, if ever, get one without the other. Recipe by Sylvie at the Silver Spoon. -- posted by Charlotte J

Veal in Mustard Cream Sauce

Sat, 03 Mar 2007 13:41:27 -0500

A very nice dish, which is easy to make and nice enough to serve to guests. -- posted by sams

Old Dominion Veal Fricassee With Brown Sauce

Sun, 11 Mar 2007 21:58:05 -0400

From the Southern section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947 -- posted by Molly53

Veal Scaloppine With Grapes and Mushrooms

Tue, 27 Mar 2007 22:58:19 -0400

Tender veal in a mushroom Marsala gravy.With grapes to show that the wine is in this dish and the grapes giving a nice freshness. The mushrooms and grapes make the veal go a bit farther keeping the cost down withor losing any flavor! -- posted by ~Rita~

Veal Marsala (With Onion and Mushrooms)

Mon, 16 Apr 2007 16:31:55 -0400

From the Cooking School column in a recent Family Circle magazine by Julie Miltenberger. It was a bit different from some posted, so here it is. Serve over warm, cooked egg noodles. I love veal Marsala but haven't tried this one yet. -- posted by Oolala

Sylte

Sun, 29 Apr 2007 22:21:28 -0400

Chilling time not included in preparation time. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Kalvekyllinger - Swedish Veal Birds

Mon, 30 Apr 2007 21:15:07 -0400

Just lovely served with baby new potatoes and a green salad. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Baked Meatball Lasagna

Thu, 10 May 2007 14:58:24 -0400

This one is ALL Arlines, my wifey. Tried and true, this one always satisfies. She's been making this long before I came around (McCalls 1973) and WE been around the block a few times. Hope you enjoy this as much as our family and friends have over the years. -- posted by Chef Jeff S

Braised Leg of Veal With Paprikas Sauce

Thu, 07 Jun 2007 22:05:32 -0400

This is a really special entree, perfect for a holiday dinner.Serve the gently flavored sour cream sauce over spaetzle or buttered noodles with poppy seeds.From a 1987 Bon Appetit that featured a menu and recipes for A Fantasy Yuletide in Old Vienna.You may also use a 3 1/2 pound veal leg, boned and tied, instead of the veal shoulder. -- posted by Leslie in Texas

Stuffed Veal Rolls With Iced Apple Wine Sauce

Sat, 09 Jun 2007 23:17:53 -0400

French Cranberry and Cheese Stuffed Milk-Fed Veal Rolls With Iced Apple Wine Sauce. This is a very nice French dish. Ive made this for special occasions several times because it is quite easy and really not a lot of time to make. Good flavors and nice presentation. -- posted by Marlitt

Duck and Mushroom Duxelle Filled Veal With Scotch Gravy

Sat, 09 Jun 2007 23:22:16 -0400

Duck and Mushroom Duxelle Filled Milk-Fed Veal With Cheese and Scotch Gravy. This French dish is a really decadent stuffed veal. Delicious. Its a little expensive to make. I do this with pork tenderloin its much cheaper and I find that the pork has more flavor. -- posted by Marlitt

Osso Bucco (Veal Shanks) With Lemon/Tangerine Gremolata

Mon, 02 Jul 2007 18:01:00 -0400

There is no braising recipe better than osso bucco with gremolata in my opinion. The wonderful flavor of the veal, the texture of the meat with the velvety thickness in a tomatoy sauce freshened and lightened with my all time favorite seasonings, garlic and lemon and tangerine zest lifting it to new heights of flavor. My recipe is a combination of the quintessential classic from time/life foods of the world and Bert Greene's gremolata in his Kitchen Bouquet cookbook Can you tell I love this? :D Just a few tips/suggestions here. 1. Don't cut the meat in half if you are single/two ppl because you need to have the effect from the full number of shanks to get the velvety jelly like consistency of the sauce. Its not jelly like when you eat it it warm but wait til you get the leftovers and you can see why the flavor is so rich and intense. Leftovers can be frozen but I'm betting that you eat it all till its gone :) Serving it to 6 ppl works but I actually prefer no more than 4. I want the leftovers. 2. Ask your butcher to cut the shanks to the thickness in the recipe, or at a minimum 1 inch. Or use extra if you can only get 1/2 inch ones. 3. Try the marrow. One of the real wonders of this dish is taking a small spoon or knife and spreading the marrow on a crostini, or just with the sauce. Its mild in flavor (i hate organ meats or weird internal things, but this is nothing like that) 4. Substitute lamb shanks but again use enough to get the consistency needed. 5. I love the flavors of the garlic, don't be afraid of the amount in the gremolata, its balanced by the lemon and tangerine as well as parsley. (which i leave out sometimes) 6. To strain or not? I love it both ways, i think the sauce is finer and the flavors burst better if strained. When i am alone i often simply leave it as is with the veggies. -- posted by MarraMamba

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

Meatballs With Creamy Spinach Sauce

Tue, 04 Sep 2007 18:23:48 -0400

A magazine find that I haven't tried yet. I love the ingredients though and plan to try it soon. -- posted by JustJanS

Osso Buco

Wed, 19 Sep 2007 21:08:27 -0400

This recipe is one from G. Stephen Jones, and this guy knows what he's talking about when it comes to good recipes! You can use beef shanks but veal produces more gelatin and more tenderness. Lamb shanks would be an excellent substitution. You can also use carrots in place of the parsnips and potatoes instead of turnips. Whichever ones you choose, cut them into large pieces, about 1 1/2" cubes so the extended cooking doesn't turn them to mush. (This is why root vegetables and not delicate vegetables are used). The specific herbs and quantities can be adjusted to suit particular preferences. Do not use cooking wine. If you wouldn't drink it, don't cook with it. Your casserole dish should be lg. enough to hold all the ingredients, and have a snug fitting lid so the liquids do not evaporate. Use a round, glass casserole that is 4 1/2" deep and 10" across inside. Use a loaf of bread to dip in the juice, (pure heaven), and the right bottle of wine. Go with a full bodied and hearty wine such as Bordeaux, a northern Rhone, Brunello di Montalcino or Barolo. -- posted by Linda's Busy Kitchen

Veal Marsala Flambe

Mon, 24 Sep 2007 19:46:01 -0400

This is an easily prepared yet extremely fine dinner recipe. The flambe presentation makes a lasting impression on your guests. This is my version of a recipe appearing in "The Art of Romance Cooking." It's perfect for Valentines Day or an Anniversary dinner! -- posted by GREG IN SAN DIEGO

Linda's Spaghetti With Veal Parmesan

Wed, 24 Oct 2007 02:32:32 -0400

I serve this with Toasted Garlic Bread and a salad. For us (2), we LOVE pasta, so this recipe is enough for dinner, and 1 leftover serving for lunch the next day. -- posted by Linda's Busy Kitchen

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

Kaisergulyas Kerzenstuberl

Fri, 18 Jan 2008 02:05:37 -0500

Supposedly the recipe for the Kaisergulyas made at the Restaurant Kerzenstubel in Vienna, Austria. Found typewritten in my Grandmother's recipe box. Easy to make and tasty too. -- posted by Celticevergreen

Very Good Veal Piccata

Wed, 19 Mar 2008 18:55:48 -0400

I find recipes that sound good then I add or change the ingredients to my taste. This can also be made with chicken which is just as good and cheaper!! Plus I REALLY love veal . -- posted by pollyw

Veal Scaloppine With Wine and Gorgonzola

Tue, 25 Mar 2008 23:00:48 -0400

This was given to me by my good friend who also loves to cook.I have added a few things to my liking. If you love veal and gorgonzola, you will love this recipe!!I It is easy but oh so good.Serve with my spinach salad and asparagus and you have a WONDERFUL meal !! Don't forget the wine.. -- posted by pollyw

Baked Lasagna

Wed, 09 Apr 2008 22:27:09 -0400

This is a little different twist on lasagna. The meatballs give it a little something extra. -- posted by mommyoffour

Blanquette De Veau

Thu, 10 Apr 2008 00:09:52 -0400

one of my favorite dishes, this version is adapted from today's NY Times. -- posted by chia

Stuffed Veal Loin

Thu, 01 May 2008 00:52:00 -0400

This is a little more time consuming than the recipes I have been posting lately but it is well worth the effort. It would be one to make for a special occasion or a dinner party to impress. -- posted by The Flying Chef

Veal Scaloppine With Wild Mushrooms

Tue, 27 May 2008 21:48:00 -0400

This is tender and so good. A very easy recipe to serve but tastes like a fine dining experience. Try something exotic for your mushrooms for a different taste sensation. To make this recipe in the morning: you refrigerate it and at serving time reheat in the oven; then add the cheese. Enjoy! -- posted by Sage

Estonian Stuffed Veal Roll

Thu, 29 May 2008 01:24:49 -0400

A flavorful main dish from Estonia. This is traditionally served with crisp fried potato patties. Posted for ZWT4. -- posted by Alskann

Meatballs in Caper Sauce (Konigsberger Klopse)

Fri, 30 May 2008 14:11:20 -0400

From: The Eastern European Cookbook" by Kay Shaw Nelson. -East Germany. Russians call it 'Kaliningrad'. This is an easy version...all the other versions I've seen posted make a mess of your kitchen. -- posted by Engrossed

Homemade Meatballs

Wed, 18 Jun 2008 01:42:38 -0400

Tasty Italian meatballs made from a family recipe. Makes a pot of Sunday sauce into a Pot of Gold! -- posted by Doxie lover in the Rock 2

Croatian Old Time Veal and Baby Goat «pod Peku»

Thu, 19 Jun 2008 00:10:03 -0400

This is very old traditional Croatian meal, at least more than 500 years old, or more. We usually eat this during feasts or some religious holidays. It is of course meal before America was discovered so there are no potatoes, but, today we put some because potatoes will soak meat juices. In Croatia, nobody will refuse if you have been offered peka. Pod peku means that you have a special pot with iron cover. We put the covered pot into the fire place and cover with hot live coal. Today, we can use aluminum foil and bake it in oven. It is almost the same as peka, but it will never have the same taste. Of course you may use other meat, lamb or turkey. -- posted by nitko

Kalfsvleesch - Roast Veal

Tue, 05 Aug 2008 20:42:13 -0400

Hollanders like plain, substantial food and lots of it. This easy recipe comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Moroccan Spiced Veal

Sun, 17 Aug 2008 23:57:07 -0400

The spices and the soft, fragrant meat make this dish perfect for a family meal or for a larger gathering. -- posted by joycooklove

Authentic Northern Italian Meatballs

Thu, 21 Aug 2008 15:39:26 -0400

These are simply beautiful meatballs with many uses. I make huge batches and freeze them; pulling them out during the month to put them to use. I have lightened up the original recipe, using the same ingredients, just a lighter variety. You are certainly welcome to replace the egg whites with whole eggs, the fat free chicken stock with regular chicken stock and the panko crumbs with regular plain bread crumbs. Please see the photo gallery to the left for all of the ways I serve these wonderful meatballs. -- posted by Humble Bee

Zagreb Veal Steak

Sat, 20 Sep 2008 02:07:11 -0400

This is popular meal from Zagreb. There are some disputes about weather egg should be in it or not, but going through literature I have found that it is 50-50% chance to find egg. So, it is going to be an egg in it. I think positive. Of course you can do it without egg. -- posted by nitko

Meat Loaf With Red Wine Glaze

Tue, 02 Dec 2008 00:21:35 -0500

The meat loaf brushed with the red wine glaze, caramelizes as it bakes. Making it delicious! The "maligned" meat loaf takes on beautiful glaze & the glaze makes it especially easy to pair with wine. The meat loaf isn't heavily seasoned so it can be paired with almost any fullbodied red. Try a firm Cabernet like the 2005 Chateau Ste Michelle Columbia Valley. Recipe by Shea Gallante; from: Promiscuous Food: "Recipes that Pair with Many Wines", 6 Pairing tips from Shea Gallante. Recipe appeared in F&W Magazine, April 2008. -- posted by Manami

Veal Parmesan

Sat, 13 Dec 2008 23:40:35 -0500

This is one of my favorite recipes. When you go to the store, dont purchase the veal scaloppini in the case, as it is too thin. Ask the butcher to slice 2 large veal cutlets from the veal top round 1/2 thick, and to tenderize them for you. Conagra Foods makes both Angela Mia and Hunts, so Angela Mia would also be alright to use if you do not see Hunts. If you have any questions e-mail me: AlanLeonetti@q.com -- posted by Alan Leonetti

Greek Meatballs in Wine Sauce

Wed, 17 Dec 2008 21:18:04 -0500

A Rachael Ray recipe from the Food Network site. I like that it's dairy-free for those among us who are allergic/sensitive to dairy or keep kosher! I'm sure it can be adapted to suit individual tastes (keeping with the Greek theme, you can add feta cheese, chopped mint, ouzo...). These improve after a day in the fridge, so don't be afraid to make them in advance. -- posted by Kishka

Olive Garden Ossobuco With Gremolata

Wed, 21 Jan 2009 14:46:00 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Vitello Pizzaiola

Wed, 28 Jan 2009 10:30:25 -0500

I had bookmarked this recipe from Taste.com last week to make tonight and when I went to find it, it had been deleted from the website. It was actually a recipe from chef Tobie Puttock on Australia's "Ready Steady Cook" in June 2006, then published in Super Food Ideas Magazine and consequently added to the website. I Googled the recipe hoping it was printed on some other website, no, but I did find the date it had been published in the magazine so I searched through my much loved Super Food Ideas magazines for the correct date and found it :-) - dinner was late but it was worth it. Lovely fresh basil really compliments this dinner. I did sub mozzarella for the provolone. -- posted by Ninna

Italian Meatballs

Mon, 09 Feb 2009 11:45:30 -0500

These are real meatballs. If you were only using ground beef in your meatballs before, then you were doing them wrong! Pork and veal is where the real flavor comes from. I also use a tiny bit of mild Italian sausage just like the old country. To make them nice and moist, have them cook in a big pot of homemade red gravy for 1 to 2 hours. Make them as big or small as you like. They should serve about 4, could be more or less depending on the appetite of your family. Rubbing your hands in olive oil helps make perfectly round meatballs. Fresh herbs and produce make all the difference in the world with the flavor. Laziness results in a whack in the head from your nonna's wooden spoon! Lastly, all Italian cooking should have the love, so you better be using your hands when mixing the meat, don't be afraid of good cooking! -- posted by Chef #1163492

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~

Wiener Schnitzel With a Proper Potato Salad

Sun, 12 Apr 2009 01:06:02 -0400

My adaptation of Huey's Weiner Schnitzel with a Proper Potato Salad. It is the homemade mayonnaise that makes this potato salad particularly delicious - or as Huey described it "proper" - and making it in a food processor couldn't be easier, although it could, of course, also be made by hand. Huey opts for vegetable oil here rather than olive oil as he insists that it can more effectively be flavoured with other ingredients such as herbs and garlic. The bacon he panfries in olive oil and then adds to the hot potatoes which readily absorb the bacon juices. The leftover eggwash he suggests saving and later adding to some extra eggs to make scrambled eggs. To avoid getting lumps in the breadcrumbs, he suggests using one hand for dipping each schnitzel in the flour and egg and the other hand for dipping the floured, egged schnitzel into the breadcrumbs. If you want to enjoy the potato salad at its most flavoursome, it is essential that it NOT be placed in the fridge but that it is made and eaten on the same day. -- posted by bluemoon downunder

Veal Cutlets With Mushrooms and Tomatoes

Tue, 28 Apr 2009 01:12:52 -0400

From Bon Appetit Quick and Delicious, 2000. I love veal and don't want to lose this recipe. I haven't made it yet. -- posted by Oolala

Saltimbocca, As I Like It!

Sun, 17 May 2009 15:40:56 -0400

This Italian recipe is one of my favorite summer recipes. The recipe submitted here is one of many same recipes Ive tried, and this one is one of I like best. -- posted by nitko

Roman Scallopine

Mon, 17 Aug 2009 03:31:32 -0400

Veal rolled with salami and parmesan cheese in a rich tomato sauce. -- posted by Barneyoc

Veal Piccata With Crisp Fried Garlic

Fri, 04 Sep 2009 11:04:47 -0400

Garlicky, Lemony, delish tender veal. Serve over angel hair, polenta or mashed garlic potatoes. -- posted by ~Rita~

Breaded Cutlets Holstein

Mon, 26 Oct 2009 18:08:52 -0400

Veal (or pork, or chicken) cutlets topped with fried eggs, anchovies and capers. When the yolk is broken, it makes a rich and golden sauce. I like to season my breading with lemon pepper. It helps to refrigerate the cutlets for half an hour or so before frying. -- posted by Cecily Parsley

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

Capellini With Veal and Tomatoes

Sun, 17 Jan 2010 15:06:28 -0500

When I was young and in love, my sweetheart and I would frequent an Italian restaurant at least twice a week. It was a family owned place, and the owner often had his mother make special dishes for us. This recipe reminds me of one of those, although credit must go to Carol Monahan, the original poster of this recipe. -- posted by breezermom

Renaissance Stuffed Veal Shoulder from Dubrovnik

Wed, 20 Jan 2010 15:53:16 -0500

I was recently reading some memoirs by Dubrovnik renaissance writer Nikola Naljeskovic where he mentioned some recipes from his time (16th century). I decided to submit them so everyone can enjoy these excellent meals. -- posted by nitko

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