Recipezaar: Veal,Holiday/Event recipes

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

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

Haggis

Sun, 30 Dec 2001 12:00:11 -0500

"Great chieftain o' the puddin-race!" (Robert Burns). CHEF'S NOTE: Due to the fact that some of the true ingredients of a Scottish haggis recipe are officially considered unfit for human consumption by the United States Department of Agriculture, it is impossible to obtain those ingredients in the United States. The following recipe loosely resembles a true Scottish recipe and, in my humble opinion, tastes darn good and does a fine job of mocking real haggis. -- posted by Mille®

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.

Stewed Veal in a Cream and Lemon Sauce

Sat, 19 Jan 2002 16:36:42 -0500

This recipe is from the 'Compleat Housewife' written in 1729. It is a most satisfying and delicate dish, and is traditionally served with plain, boiled, fluffy rice. -- posted by Mille®

Traditional British Bangers

Mon, 28 Jan 2002 14:00:09 -0500

Enjoy these savoury sausages as part of a hearty breakfast, or serve traditional "Bangers 'n Mash" for dinner. Chefs Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable! -- posted by Mille®

Scottish Collops

Mon, 28 Jan 2002 14:56:49 -0500

A collop is an escalope, the thick slice of meat off the bone that is cut across the grain. Collops may be of beef, lamb or venison, as well as veal and should always be flattened before use. -- posted by Mille®

Dutch 'Bitterballen' : Bite-size veal croquettes

Wed, 30 Jan 2002 08:58:41 -0500

Bitterballen, bite-size veal croquettes. These are usually eaten when dutch people go to a bar and served with a drink. I quess you could call it dutch 'Tapas' ! -- posted by Bollie

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

Sauerkraut Meatballs

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

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

Veal or Chicken Stew with Herbs & Barley

Thu, 21 Feb 2002 16:34:23 -0500

In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily, as in this medieval recipe. The original recipe also allowed the cook to use rabbit or hare joints in place of the veal or chicken. -- posted by Mille®

Veal Scaloppine With Marsala For Two

Mon, 11 Mar 2002 15:53:39 -0500

A very romantic dinner for two. Serve a green salad and a nice crusty bread. Have a great evening! -- posted by MizzNezz

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

Bacony Veal and Vegetable Cream Soup

Sun, 24 Mar 2002 10:21:15 -0500

For best results prepare this one-day ahead. When the ingredients are allowed to blend overnight the flavour is amazing. An incredible soup that can be a meal on its own. Be prepared; all the chopping takes time if you are doing it by hand. I cheat by running the vegetables through the food processor twice. -- posted by King Lu

Italian Beef or Veal Stew

Thu, 28 Mar 2002 09:54:51 -0500

Beef stew the way my grandmother used to make it! A good hearty dinner on a cold winter night, served with lots of warm, crusty, Italian bread for dunking into the sauce, mmmmmmm....... Tastes even better the second day. -- posted by Dee514

Creamed SweetBreads

Tue, 28 May 2002 20:37:55 -0400

The worst part of this recipe is cleaning the sweetbreads. Sweet breads are a gland located in the neck of cattle not what you may otherwise have heard!!!! They have a wonderful delicate flavor and once tried you'll want them again. They are very difficult to find now but if you ask your butcher they should be able to bring them in for you. I also love them breaded and fried. I put six servings but that is only a taste each -- posted by Bergy

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

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®

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

Veal Piccata

Mon, 26 Aug 2002 19:21:11 -0400

Lovely tender veal!! from Cooking Light mag. -- posted by Derf

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

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*

Veal Saltimbocca

Thu, 14 Nov 2002 20:01:16 -0500

Saltimbocca -- It translates literally as "jump in your mouth"--a reference to how good it's supposed to be. This is a simple veal dish and one of the great classics of Italian cooking. You can knock people out with it, and spend less than fifteen minutes cooking it. -- posted by Steve_G

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~

Veal Cordon Bleu

Wed, 19 Mar 2003 20:08:57 -0500

This is an easy and elegant meal. The packets can be made in advance and they cook very quickly. Don't overcook the veal- 2 minutes at the most per side should be enough if the veal is pounded to 1/4 inch thickness) -- posted by Normaone

Veal Scaloppine

Tue, 15 Apr 2003 20:10:03 -0400

This is very good! I love veal dishes and I was surprised at how easy it is to make this. Makes a nice dinner for a romantic evening or a dinner party. I make it for Sunday family dinners sometimes. Prep and cook times are approximate. -- posted by keen5

Veal Cordon Bleu

Tue, 15 Apr 2003 20:10:30 -0400

This is so good! I love ordering veal dishes at French restaraunts and decided to try making this myself. I was surprised that it isn't that hard. I found this recipe in a 1973 Betty Crocker cookbook. Prep and cook times approximate. Note: If you don't have a wooden mallet, the edge of a plate can be used to pound meat. -- posted by keen5

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

Swedish Meatballs in Sour Cream Sauce

Mon, 05 May 2003 20:07:08 -0400

Very special meatballs; I serve this for Christmas Eve dinner, accompanied with white rice or homemade noodles. The recipe is from Michael Field's Cooking School. I got it off Compuserve several years ago. Serves 6 to 8 as a main dish. Prep time includes chilling -- posted by DJM

Veal With Artichokes & Mushrooms

Fri, 09 May 2003 20:01:48 -0400

This is a quick and elegant meal that is tasty as well. You can't beat that. Prep and cook times are approximate. -- posted by keen5

Taidetud Vasikarind - Roast Stuffed Shoulder of Veal

Fri, 06 Jun 2003 20:06:57 -0400

Truly delicious ethnic veal dish from Estonia. usually served on holidays, special occassions, & specal anniversaries. Tasty & filling! -- posted by Doc-Kozzak

Vlad's Veal (Crock Pot)

Thu, 24 Jul 2003 20:04:38 -0400

This is my version of Hungarian goulash. My father was from Transylvania, so this would be a great meal to serve Vlad the Impaler, or Dracula. -- posted by Mirj

Veal Oscar With Hollandaise Sauce

Wed, 01 Oct 2003 20:00:38 -0400

I love this and it's pretty easy to prepare, but makes a great impression on guests. Cook time does not include asparagus and crab legs. I buy my crab legs already cooked. Prep time is approximate. -- posted by keen5

Veal Stroganoff

Tue, 25 Nov 2003 20:00:32 -0500

My family loves this different take on stroganoff. This tastes good served over rice or noodles and a green salad. I've only used turkey Italian sausage, rather than pork, but I suppose the pork would taste nice as well. -- posted by Hey Jude

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 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

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

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

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*

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

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

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

Bavarian Veal With Asparagus

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

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

Beer Wisconsin Bratwurst

Tue, 04 Jul 2006 20:26:47 -0400

Wisconsin loves them and Brats are great for any type of grilling or get togethers. And what better then cooked in a beer from MILWAUKEE. Known as the beer Capitol of the world! -- posted by ~Rita~

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 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

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

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

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

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

Crock Pot Italian Wedding Soup

Sat, 04 Aug 2007 21:12:38 -0400

This takes a little advance preparation, but it is great to come home to after a long day. Pastina and acini di pepe pasta is very small pasta and can be added the last hour or so of the cooking time. -- posted by Lainey6605

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

Challah and Leek Turkey Stuffing

Tue, 13 Nov 2007 02:11:23 -0500

I've made this stuffing for my family every Christmas and Thanksgiving for about seven years. I keep wanting to try a new one, but they keep saying this one is really good. It's not low calorie or low fat, but I only make it twice a year, so I guess that's ok. I was trying to reproduce the stuffing my mom used to make when I dreamed this one up. I didn't get it quite right, but once I hit this one, they told me to stop trying. Vary the amount of ingredients as desired (the quantities change a little every time based on the size of the bird, though in reality I just add or subtract bread as required). The recipe below will stuff a 15 lb turkey. I don't know what it turns out like in a casserole because I still stuff the turkey proper. -- posted by Ogwen

Fort Stanwix Beef (Or Veal) Stew

Sun, 25 Nov 2007 01:48:03 -0500

From a recipe book on 18th century frontier outpost recipes. -- posted by Nyteglori

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

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

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

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

Stew With Herbs and Barley

Mon, 01 Dec 2008 17:08:28 -0500

Posted to the SCA_recipes LiveJournal community. Can be made with rabbit, hare, veal or chicken, depending on preference and availability. Documented to 7th century England. -- posted by DrGaellon

French Canadian Tourtiere

Fri, 13 Feb 2009 00:36:32 -0500

There are almost as many recipes for this traditional French Canadian meat pie as there are French Canadians. I come by this one honestly as my father is of francophone heritage - his ancestors settled in Quebec back in the 1600s. Our family tradition is to serve this on Christmas Eve with beef gravy and petite pois (tiny sweet peas). -- posted by shopkeepervicki

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

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

Tourtiere Du Quebec (French-Canadian Meat Pie)

Thu, 03 Dec 2009 13:51:35 -0500

I grew in Quebec and always looked forward to Christmas to be able to eat meat pies. When I married & moved to the US, I took the recipe with me, no way I can spend Christmas without the smell of cooking meat pies. Luckily for me, hubby & kids are hooked. I've been making this recipe for years, delicious. -- posted by French Canadian Chef

St. Mark's Swedish Meatballs

Fri, 11 Dec 2009 17:37:48 -0500

I found this recipe years ago in the church cookbook my grandmother gave to each of her grandchildren. I have spent many Christmas's with my cousin Heidi and we have made and enjoyed these together. I can't tell you if this is an authentic Swedish meatball, just that the church has a large population with Swedish roots. -- posted by Gunnerbun