Veal And Potato Strata With Roasted Peppers Food

ROASTED VEAL WITH POTATOES RECIPE

Steps:

• Heat the oven to 180C / 356F.
• Tie the Veal Meat and place it into a large frying pan.
• Pour the Oil all over the Veal Meal and place Rosemary Sprigs and Sage Leaves beneath the cord.
• Sprinkle with Salt and Black Pepper. Flip the meat and sprinkle Salt and Pepper underneath too.
• Saute' the Veal over medium fire.
• In the meantime, peel the Potatoes and cut them into chunks...

FARMER'S STRATA

Steps:

• In a large skillet, cook bacon over medium heat until crisp; add ham and onion. Cook and stir until onion is tender; drain. , In a greased 13x9-in. baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. , In a large bowl, beat the eggs; add the milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. , Preheat oven to 325°. Remove from refrigerator 30 minutes before baking. Bake, uncovered, until a knife inserted in the center comes out clean, 65-70 minutes.

POTATO-VEGETABLE STRATA

Steps:

• Heat oven to 350°F.
• Layer potatoes, spinach and roasted peppers in bottom of 9-inch square baking dish sprayed with cooking spray.
• Whisk milk and flour in medium bowl until blended. Stir in egg product, 1/2 cup cheese, basil and seasonings. Pour over vegetables in dish.
• Bake 40 to 45 min. or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Let stand 5 min.

VEAL STEW WITH POTATOES, TOMATOES AND OREGANO

Steps:

• Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.

ROAST VEAL WITH ROSEMARY AND POTATOES

Steps:

• Preheat oven to 325 degrees. Put the oil in the bottom of a large roasting pan. Place the veal in the pan with the garlic and cover with tin foil. Roast the veal for one hour, basting frequently.
• Peel the potatoes and cut them into one-and-a-half-inch pieces. Cover with water and set aside.
• Dry the potatoes with paper towels and after the veal has roasted for one hour, place them in the roasting pan around the veal. Sprinkle with rosemary and roast for one hour. The veal will have cooked two hours in all.
• Remove the veal to a heated serving dish and surround with potatoes. Sprinkle with salt and pepper to taste. Pour the fat from the roasting pan and add the stock and wine. Bring to boil. Simmer for a couple of minutes until the sauce has thickened slightly. Correct seasoning and serve in a heated sauceboat.

VEAL AND BELL PEPPERS

Steps:

• Combine flour with salt and pepper.
• Coat veal cubes with flour.
• Saute the veal cubes in olive oil in dutch oven until lightly browned.
• Add additional oil if pot appears too dry.
• Add minced garlic and saute a few minutes to release the flavor of the garlic.
• Remove veal and garlic from pot.
• Add wine to pot, scraping up browned bits.
• Bring to boil and cook for a few minutes to reduce the wine by half.
• Add diced tomatoes and chicken broth to the pot.
• Bring to boil, while stirring.
• Return veal to pot, cover and simmer approx 1 hr or until veal is tender.
• Add peppers and onions, cover and simmer approx 30 minutes.
• Add mushrooms (if desired).
• Stir until heated.
• Serve in bowls wih crusty bread for dipping into the sauce.
• Entree is also excellent served over rice, pasta, or a side of mashed potatoes.