Recipezaar: Veal,Main Dish recipes

Weight Watchers Veal Piccata

Mon, 29 Oct 2007 01:52:44 -0400

Point Value 5. They claim "Made low-fat without skimping on flavor." I haven't tried yet but wanted to save. If you try, let me know what you think. Would adding capers increase the points? -- posted by TXOLDHAM

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

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 Cutlets Parmesan

Fri, 21 Dec 2007 18:38:34 -0500

A yummy Italian way to make veal. -- posted by -------

City Chicken (Mock Chicken Legs)

Wed, 26 Dec 2007 18:53:31 -0500

This came from my Mother and is and has been a favorite of my family for over six decades. -- posted by Chef #513957

Veal With Artichokes

Fri, 28 Dec 2007 19:16:53 -0500

This is a tasty Italian dish. Served best with steamed rice. Buon Appetitto!! -- posted by -------

Osso Buco Milanese

Mon, 07 Jan 2008 17:22:17 -0500

I found this recipe in the Aces Best of Bridge cookbook. It's easy and tasty. -- posted by lazyme

Grilled Veal Chops With Lemon-Mustard-Tarragon Butter

Thu, 10 Jan 2008 16:14:05 -0500

This is one of a series of recipes I have from a winery. They unfortunately do not put the chef on the recipe page but on the tasting notes which I did not keep. So for lack of a better source, I'll call this the VSW series. I have not tried most of them, but I want to hang on to them so I'm posting them here. Chefs notes: Grilled outdoors or broiled indoors, there's nothing like the perfect veal chop with a tart herb butter served alongside a fresh pasta and maybe some thin green beans dressed in olive oil. -- posted by KandB

Orange Fennel Osso Bucco

Fri, 11 Jan 2008 01:56:38 -0500

I love my own traditional osso bucco recipe but this is a fabulous change of pace. The orange and fennel balance the richness of the shanks. From starchefs -- posted by MarraMamba

Canadian Veal Cutlets in Cream

Sat, 12 Jan 2008 02:54:02 -0500

A heavenly combination of flavorscalorie laden, but well worth it. -- posted by Olha

French Veal Rolls

Tue, 15 Jan 2008 02:15:25 -0500

This recipe is from Soupcon I, a junior league of Chicago cookbook. -- posted by ladyfingers

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

Veal Medallions With a Wasabi Herb Butter

Tue, 22 Jan 2008 23:38:59 -0500

This is a very simple meal to put together and it tastes great, all the flavours go really well together. The butter has to be made ahead of time as you have to soften to make and then you want it to harden up again, so just bear this in mind when preparing. -- posted by The Flying Chef

Ruth's German Boiled Meatballs and Gravy

Tue, 29 Jan 2008 23:06:05 -0500

This is my Mom's version of German meatballs. Her mother used to make these but of course never used a recipe - she never even had a stove - always used a coal burning stove! Mom kept working on it and used a few more conventional ingredients and came up with this recipe. She always served it over extra-wide egg noodles. -- posted by HokiesLady

Wienerschnitzle Ala Wolfgang Puck

Tue, 05 Feb 2008 22:40:44 -0500

This is simply fabulous and the best I have ever made & eaten, YUM! It's got to be the panko and peanut oil. My children love it as does everyone we have served it to. The original recipe suggests 6 oz. cutlets. I typically get very thin slices from the butcher and they don't need further flattening w. a meat mallet. They are probably 2-4 oz each. Great with recipe#390832. -- posted by Chicagoland Chef du Jour

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

Golabki - Polish Cabbage Rolls

Wed, 09 Apr 2008 18:44:26 -0400

Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes. This is a dish I remember my Gram making. I've taken the recipe and tweaked it as I've cooked. The dish is hearty and delicious--and known by other names throughout Eastern Europe. I've made it for friends who have never had Polish food before, and they loved it with a fervor that surprised me. It may look very time intensive, but it's a meal unto itself and can be frozen or reheated easily. It also helps to split it into two main phases: 1) making the meat filling and freezing the cabbage the night before; 2) assembling the golabki. For Polish food, it's surprisingly easy (this is coming from someone who makes her own pierogi from scratch). Enjoy! -- posted by LMCski

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

Veal and Asparagus With Basil Mayonnaise

Sun, 20 Apr 2008 19:15:24 -0400

This meal is quick to make and very light and healthy, makes for a great summertime dinner that you can have on the table in 30 Min's, so a great after work recipe. I used veal scallops and did 4 per person, about 200g in weight for each person. I know this cut can be quite expensive so feel free to make this with veal cutlets of similar weight, taste just as good but kinder on the wallet. I used the scallops, as hubby had just come home from a business trip and wanted a light meal as he is never to hungry after a long flight, but I also wanted something a little more special hence the cut. -- posted by The Flying Chef

Osso Buco Con Salsa Di Funghi

Fri, 25 Apr 2008 19:23:08 -0400

Osso Buco with Mushroom Sauce. Delicious served over couscous. -- posted by MsPia

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

Shishlik (Israeli Skewers)

Thu, 08 May 2008 15:16:58 -0400

Popular in Israel and you can use any meat, beef, or lamb. Usually prepared without any veggies on the skewers and best served with salads and pita. Preparation time assumes that the meat has been cubed. Yield depends on how small the meat is cubed -- posted by Pneuma

Veal Cutlets With Wild Mushrooms

Mon, 12 May 2008 01:32:53 -0400

DH and I made this delicious dish for dinner a few nights ago. We used veal scallopine instead of the cutlets and it still turned out great. From Williams-Sonoma "Steak and Chop" cookbook. -- posted by Dr. Jenny

Grilled Prosciutto Wrapped Veal

Sun, 25 May 2008 02:15:26 -0400

I saw this on Licence to Grill on Food Network Canada. We love veal and are always looking for new ways to cook it. I have not yet tried this recipe but if you do please let me know. -- posted by Chef #573036

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

Veal Medallions With Shallots and Mushrooms

Wed, 04 Jun 2008 22:57:39 -0400

This makes a beautiful and savory platter of veal. Since veal fillet has a special price tag, I wait until it's on sale and then stock up for this dish. If shallots are not available, don't hesitate to make it with pearl onions or a regular white or yellow onion cut into one-inch pieces. If you use a regular onion, you can skip the parboiling. If you keep the mushroom-shallot mixture warm in the oven, the rest of the dish can be prepared in about 5 minutes -- easy enough to prepare between courses. -- posted by MariaLuisa

Grilled Veal Chops With Raw Sauce

Mon, 09 Jun 2008 02:59:27 -0400

The "sauce" in this recipe is actually a tomato-spinach salad. You can pile it on top of your veal chop or eat it on the side. Whichever way you want to eat it, make sure that you drizzle some of the balsamic dressing on the chop. Delish! -- posted by Irmgard

Veal Blanquette

Mon, 09 Jun 2008 15:55:29 -0400

I love veal stew so after much trial & error - this recipe is yummy!!! I try to use Long Island wines whenever possible so for this dish I used a semi-dry riesling from Osprey's Dominion (2005). I use portabella in this dish, but you can use whatever mushroom you like! -- posted by NY Foodie

Veal and Avocado

Wed, 18 Jun 2008 01:32:14 -0400

Recipe courtesy Rachael Ray. -- posted by Chef #855206

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

Balsamic Rosemary Veal Medallions W. Mushrooms and Goats Cheese

Sun, 03 Aug 2008 19:22:13 -0400

If you like veal, mushrooms and goats cheese, you will love this recipe all the flavours that come through are wonderful and the goats cheese on top really finishes this off in my opinion. It was sort of an experiment the other night and I think it turned out gorgeous. I served mine with celeriac mash and spinach with bacon, onion and red pepper, so just serve with your favourite side. -- posted by The Flying Chef

Kalfsgehakt - Minced Veal

Tue, 05 Aug 2008 02:08:26 -0400

Hollanders like plain, substantial food and lots of it. These meatballs are delicious served with tomato sauce or cream gravy. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

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

Veal Oscar

Wed, 20 Aug 2008 02:11:57 -0400

I've been saving this recipe from Cooking Light for years. One of these days, I'll actually make it! -- posted by lazyme

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

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

Classic Bolognese Sauce

Tue, 23 Sep 2008 00:29:10 -0400

This is the best bolognese sauce I have ever had. It is a very meaty sauce that you serve over linguine. It is from Cooks Illustrated and I have made this recipe for years. It never fails to be yummy! If you can't find the different types of meat, you can use 3/4 pound meatloaf mix. This recipe is enough to sauce 1 pound of linguine. -- posted by buzzsau

Easy Veal Curry

Tue, 23 Sep 2008 14:07:21 -0400

A fast and simple recipe enjoyed by the whole family. -- posted by Torus

Gorgonzola Filled Meatballs With Bay and Onion Creamy Tomato Gra

Mon, 29 Sep 2008 19:44:50 -0400

I saw Rachel Ray making this on her TV show, and I just had to try it. It was very tasty! I made a couple slight modifications: I used pork rather than veal, reduced the amount of blue cheese (I didn't have as much), omitted the oil on the meat balls, as well as the oil and butter in the sauce, and used substituted a bit of cream cheese for the cream in the sauce. My hubby was a huge fan of the blue cheese flavoring. I served this over mashed potatoes, which was yummy! -- posted by pwdcrazy

Veal Chops Paprikash

Mon, 20 Oct 2008 18:59:24 -0400

Another delicious recipe from my Williams-Sonoma "Steak and Chops" cookbook. DH and I found this to be wonderfully spicy. We used baby portabellas for the mushrooms instead of white and it worked well in the dish. Prep time includes the at least 15 minutes of letting meat stand at room temp. -- posted by Dr. Jenny

Osso Buco

Tue, 21 Oct 2008 18:36:05 -0400

A very traditional preparation for veal shanks. Even better made a day ahead and reheated in a 325°F oven for an hour. -- posted by DrGaellon

Stuffed Breast of Veal

Tue, 04 Nov 2008 22:33:19 -0500

An Ashkenazic Jewish classic -- posted by DrGaellon

Pappardelle Bolognese

Wed, 19 Nov 2008 18:00:14 -0500

This is wonderful!! Everyone that I have served this too - young or old - have raved about this one. It can be made one day ahead to make the meal easy to get on the table. From Bon Appetit October 2002. -- posted by lazyme

Chuletas De Ternera Con Aceitunas - Veal With Olives

Sun, 23 Nov 2008 23:37:46 -0500

A very quick and easy veal dish from the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

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

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

Wienerschnitzel

Sun, 11 Jan 2009 12:30:38 -0500

This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of the new pastor and his wife. Origin: Austria -- posted by CJAY

Veal Rolls With Olive Sauce

Wed, 14 Jan 2009 23:26:23 -0500

Tender and flavorful, this veal recipe comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Osso Buco With Gremolata

Tue, 20 Jan 2009 17:16:56 -0500

This is my favorite Osso Buco. It seems like a lot of work, but it's well worth the effort. The classic garnish for osso buco is gremolata which is a mix of grated lemon zest, parsley and garlic. This recipe is in The Italian Collection cookbook from The Best of Food & Wine. -- posted by Mary Close

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

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

Magnificent Meatloaf

Fri, 27 Feb 2009 12:31:28 -0500

I have been making meatloaf for years and I follow my granmother's recipe. She taught me how to make this recipe with meat and without meat since she was making it during the depression and during WWII when there was no meat to be had. I am giving you the recipe that uses meat. -- posted by Kat/Chef #838578

Braised Veal Shanks With Rosemary and Thyme

Fri, 06 Mar 2009 17:49:18 -0500

I found this recipe on familyoven.com. I am posting here for safekeeping. -- posted by ilovechocolate

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

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

My Osso Buco

Sun, 12 Apr 2009 02:19:49 -0400

I love this dish. I make it often for Company because they love it. Not the cheapest meal to make but oh so delicious every now and then. I just love the flavors. I have tried many recipes over the years and have just combined some to come up with what I like and this is the result. -- posted by FrenchBunny

Bacon-Wrapped Meatloaf (Wolfgang Puck)

Tue, 21 Apr 2009 01:36:00 -0400

This recipe was in an April/03 Lifestyle, a local paper. I think this is the best meatloaf I've ever tried. Follow all the steps and you will also have a taste of the best-meatloaf-ever! -- posted by MillaKette

Sarma - Bosnian Stuffed Cabbage Leaves

Sat, 25 Apr 2009 15:25:20 -0400

There are different versions of this recipe from all over the Balkans. You may be able to get sour cabbage from an Eastern European market; if not, you can boil the cabbage heads until soft enough to work with (the dish will taste slightly different - maybe add some vinegar to the broth). It is a very filling dish! Don't worry about leftovers, they taste just fine reheated (use the stove, not the microwave)! -- posted by IronChefZahra

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

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

Roast Veal in Tuna Sauce - from the Madeira Islands, Portugal

Fri, 08 May 2009 02:26:40 -0400

I'm posting this recipe for ZWT 5, it comes from "Dine Around The World", a lovely cookbook a friend gave me many years ago. It states "This typical summer dish comes from the exquisite cuisine of Madeira." Madeira is a Portuguese archipelago in the mid Atlantic Ocean . It is a popular year-round resort, noted for its Madeira wine, flowers, and embroidery artisans. Please note that this dish requires overnight chilling in the fridge after assembly. -- posted by Karen Elizabeth

Meat Pies With Spicy Portuguese Sauce

Fri, 08 May 2009 14:05:10 -0400

This traditional Portuguese recipe is courtesy of Emeril Lagasse. The sauce complements the meat pies very well, but could also be used on pasta or even as a pizza topping. It's a long recipe but really not that difficult. Read through the entire recipe first. Emeril wrote this to use as an appetizer, so there are 36 small meat pies. I suppose you could try to make the pies larger if you wanted to serve it as a main course. Enjoy! -- posted by LifeIsGood

Veal With Pizza Topping

Sun, 10 May 2009 19:20:37 -0400

This is based on a recipe from The Australian Womens Weekly Brunches & Lunches cookbook. I originally posted it for ZWT5 without trying it first. I've since tried it and believe it was missing something, so I added the pizza sauce as a layer underneath the original layers. Also, I used olive oil and found that 1/4 cup was not enough as the first batch of eggplant slices absorbed all oil in pan! I've revised the directions below to add the oil to the pan in batches along with the eggplant slices. -- posted by mersaydees

Cajun Veal Shanks

Sun, 10 May 2009 19:47:03 -0400

A very simple dish. Serve it over rice. Or if you have lots of sauce you can even serve over some noodles. From Pol Martin cookbook. -- posted by daisygrl64

Piccato Di Vitello

Mon, 11 May 2009 11:17:12 -0400

This delicious veal recipe was demonstrated at a cooking class I attended. Delish! -- posted by ellie_

Albondigas (Spanish Meatballs)

Fri, 22 May 2009 02:00:34 -0400

These savory little meatballs are browned and then added to a delicious white wine sauce. They can be served as part of a tapas buffet or as a main course over noodles or rice. From a January 1986 issue of Bon Appetit magazine that featured "The Best of Madrid". -- posted by Leslie in Texas

Ragu Bolognese (Authentic)

Tue, 26 May 2009 01:41:56 -0400

Bolognese is one of the most legendary dishes in Italy. However, outside of Bologna, where can one eat a true Ragù? Well, if you follow this recipe any kitchen you choose. My parents came from Italy back in the 60s, and settled in Brooklyn. As a result, My family and friends had the pleasure of eating some of the best homemade Italian food. These dishes of course, prepared by my Mom and sometimes Dad. Now, I share my fortune with you. Mangiare! (eat) -- posted by Mr. Rabor

Veal & Red Bell Pepper Stew - Le Trinquet Restaurant, Basque

Mon, 08 Jun 2009 01:46:28 -0400

Axoa d'Espelette. A delicious veal stew that is slightly spicy. "Espelette is a slightly piquant red pepper grown in the Basque region of France and Spain." In this recipe, a combination of red bell peppers and a little cayenne makes a good substitute. -- posted by swissms

Crock Pot Veal and Peppers

Mon, 13 Jul 2009 15:33:18 -0400

Variation - Use boneless skinless chicken cut into chunks instead of the veal -- posted by CelebrationFL

Veal Scalopppine

Mon, 17 Aug 2009 02:26:53 -0400

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't cooked any of the recipes yet. I'm putting them on here so I can find them easier. -- posted by CJAY

Veal Steak

Mon, 17 Aug 2009 02:27:22 -0400

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~

Veal Osso Bucco

Tue, 08 Sep 2009 12:31:38 -0400

Every Osso Bucco recipe has a different flair to it! I like to keep it simple with the taste of the vegetables coming through. Leek is very good in this recipe! I don't add salt or pepper as I use a gourmet stock that has enough flavour for this dish. -- posted by limecat

Swedish Meatballs (Kottbullar)

Wed, 09 Sep 2009 17:53:36 -0400

Christmas Eve Smorgasbord favorite. -- posted by jrobertfl

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

Meat Balls and Gravy

Mon, 09 Nov 2009 16:19:25 -0500

Growing up in my Sicilian family, we would never had spaghetti and meatballs, we called it. "Macaroni and Gravy." This is an adaption of what I grew up eating. I usually make this measuring with my eyes so the seasoning are approximate- you may have to ajust to taste. I make it in large batches and freeze leftovers for later meals. -- posted by Meliciously Good

Bell'alimento Bolognese Sauce

Tue, 17 Nov 2009 21:55:33 -0500

I made this recipe from Paula of the blog Bell'Alimento. It's so yummy you should try it : http://www.bellalimento.com/2009/11/10/bolognese-sauce/ I don't really know the number of serving. But I got 2 jars of this sauce. -- posted by Boomette

Milanese-Style Cutlets With Roasted-Pepper & Tomato Sauce

Mon, 23 Nov 2009 18:19:34 -0500

Milanese-style cutlets are simple and elegant when served on a bed of lightly dressed arugula leaves. Veal cutlets are perhaps the most well known, but any tender meat can be pounded into thin cutlets. For this recipe you can substitute boneless beef sirloin, pork loin, or chicken breast. -- posted by Claudia Wey

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

Spicy Buffalo Burgers

Mon, 21 Dec 2009 02:24:22 -0500

I was attempting to make an entirely different dish when I came up with this recipe. I was trying to making a variation of the Romanian dish of Mici, but found out Buffalo didn't work...but it works splendidly for BURGERS! This recipe makes the burger patties fluffy, juicy, and insanely delicious! -- posted by Hungry_for_more

Scaloppine Al Martini

Tue, 05 Jan 2010 11:50:28 -0500

Veal Piccata / Martini. This makes alot of sauce and has very strong lemon flavor. If you prefer a less lemony sauce, you can reduce the amount of lemon juice. I prefer to reduce the chicken stock & wine ahead of time. -- posted by Chef #1245668

Baked Veal Involtini With Grilled Radicchio

Mon, 11 Jan 2010 20:29:54 -0500

Adapted from a recipe by Haidar Karoum, executive chef at Proof in Penn Quarter, Washington, DC. -- posted by Ice Cool Kitty

Veal Zingara

Wed, 13 Jan 2010 07:30:42 -0500

From my collection of handwritten recipes 1964. -- posted by CJAY

Breaded Veal Cutlet

Wed, 13 Jan 2010 07:54:38 -0500

From my collection of handwritten recipes 1964. -- posted by CJAY

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

Norwegian Meatballs

Tue, 19 Jan 2010 17:26:47 -0500

There are some people (even Norwegians) that don't like lutefisk...I'm one of them! UFF DA is having Swedish meatballs at a Norwegian lutefisk supper!!! -- posted by Ackman

Veal Stew With Lemon and Dill

Wed, 03 Feb 2010 11:03:11 -0500

Delicious and tender winter stew, with almost no sodium - winner! I like to serve mine with rice. -- posted by JennyMidget