from Cooking Light magazine. This is so quick and easy and yet good enough to serve to guests. 4 WW points per serving. Serve with egg noodles or garlic...
Author: jenpalombi
Veal Pancreas. I actually made this and it was.......different. Tasted good, the texture was a little doughy and it took getting used to.
Author: David04
Sauteed mushrooms, ham and cheese are rolled inside the seasoned meat mixture. Be sure to have the ham sliced thin it just there to lend a touch of smokiness....
Author: Rita1652
Author: Raymond Sokolov
Hot veal soup is wonderful served with Popovers or garlic bread on a cold day. Recipe source: Bon Appetit (December, 1982)
Author: ellie_
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...
Author: TXOLDHAM
Posting for ZWT6. Source: http://www.rampantscotland.com/recipes/blrecipe_collop.htm according to website "The word collop comes from the French "escalope"...
Author: Queen Dana
Medallions of veal sautéed in white wine with a tomato purée topped with prosciutto and mozzarella. From Cafe Lucci :O)I will put in an estimate for...
Author: MissTiff16
For the food world tour I found a different way to make a hamburger. I made the burgers and the onion mixture the night before. Time does not include marinating...
Author: BLUE ROSE
Author: Madeleine Kamman
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...
Author: CJAY8248
Author: Guy Martin
Author: Michael Ruhlman
Make and share this Veal Scallops With Cranberry-Citrus Compote recipe from Food.com.
Author: lazyme
This makes a terrific Sunday dinner. Adapted from a Norene Gilletz recipe, one of my favourite Canadian cookbook authors.
Author: Lennie
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...
Author: Kiint
Make and share this Stuffed and Roasted Rack of Veal recipe from Food.com.
Author: Roosie
Make and share this Veal Medallions with Blueberry-Citrus Sauce recipe from Food.com.
Author: Dancer
I thought this was unusual with the addition of tomato sauce and tomato paste, From Cooking Up Something Special, the sisterhood of Temple Beth Ahm, submitted...
Author: Oolala
A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.
Author: Selma Brown Morrow
This is one of the most simple dishes there is to cook. This one is big around where I live and is ordered very often at our local pub. Turns an ordinary...
Author: Ben Ross
These meatballs are very different because of the texture created after mixing in the food processor. I usually use a homemade tomato sauce but a good...
Author: King Lu
Make and share this Veal Cutlets Italian Style recipe from Food.com.
Author: Country Chef
Make and share this Osso Buco With Balsamic Onions recipe from Food.com.
Author: DailyInspiration
Make and share this Veal Scallops Florentine recipe from Food.com.
Author: Pinaygourmet 345142
Make and share this Norwegian Meatballs With Spiced Cream Sauce recipe from Food.com.
Author: Rita1652
I absolutely love their meatloaf and I found this copycat recipe online. I haven't tried it yet, but I plan to very soon! **Update - ok so I made this...
Author: Dave in Alpharetta
Make and share this Mushroom Veal Cutlets With Tomatoes recipe from Food.com.
Author: David04
Make and share this Polish Veal Balls With Dill recipe from Food.com.
Author: mommymakeit4u
Author: John Besh
Sautéed medallions of veal with shiitake mushrooms and Cognac. From Cafe Lucci :O) I will put in an estimate for the time.
Author: MissTiff16
I came across this recipe years ago during one of my healthier eating phases. It is from "Healthy Cooking For Two (or just you)" by Frances Price, RD....
Author: CharJoyLet
This summery dish hails from the Piedmont region of Italy. It's perfect for a light summer meal or as an appetizer. This is the original version using...
Author: Buckwheat Queen