|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Tip: Try veal roast for more results.
Results 1 - 10 of 14 for boneless veal roast
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In large skillet, ... Untie and unroll veal. Lay veal ... until smooth. Serve with veal and vegetables. Garnish with radishes, if desired. Makes 6 servings.
Broil sausage until ... and cheese. Cut veal into one long ... required time for roast. When roast ... raw egg and cool 15 minutes or until golden brown.
Combine marjoram, salt, ... garlic; rub over veal roast. Place roast, ... sour cream and just heat through. Serve carved roast with vegetables and sauce.
Marinate meat in remaining ingredients, 3-4 hours, even overnight. Cook in electric skillet or wok. Some water may be added in cooking to have ample ...
Finely grind together the beef, pork, veal and spinach. Add ... finely grated Parmesan cheese, cover and reduce heat. If sauce becomes too thick, add broth.
1. Brown veal in cooking oil. ... day in advance). May be frozen. Optional: Add thawed package of frozen green peas. Cook for 15 minutes prior to serving.
In a Dutch oven brown the meat in butter or oil. Add the remaining ingredients. Bring to a boil. Cover and simmer for about 2 hours or until meat and ...
Brown roast in butter and ... and 1 tablespoon cornstarch mixed with 2 tablespoons Madeira Wine. Crush vegetables. Slice meat and serve with warm sauce.
Brown the veal on all sides ... in sour cream and heat through, but do not boil. Serve in gravy boat. Garnish veal with stuffed tomatoes. 6 to 8 servings.
Slice pepperoni in ... the breast of veal and sew all ... until meat is lightly golden brown. 4 or 5 quartered white potatoes can be put around the meat.
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