|The Complete Asian Cookbook|
|by "Family Circle"|
The flavours of Asia are as myriad as its many countries and the spices and aromas of the region's cooking have infused our kitchens.
1 - 10 of 30 for veal chuck chops
Result Page: 1
1. In 8 ... 4 minutes. Add chuck, veal, rice, eggs, ... covered 50 minutes uncovered 10 minutes. Remove to warm serving platter and spoon sauce over all.
In large sauce pan, bring 6 cups water to boiling point. Add cabbage and salt; simmer 3 minutes - just long enough to make leaves pliable. Drain, ...
Cut meat in ... garlic, discard. Add veal, saute until ... water. Cook until thickened, stirring. Blend in sour cream; heat but do not boil. Makes 6 servings.
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.
(Double sauce to use after loaf is cut.) Cooking time: 1 hour at 350 degrees. Serves 4. Mix ingredients for meat loaf. Shape into loaf. Mix ...
Cook bacon in ... in the beef, veal, and pork; ... Just before using the sauce, blend in the heavy cream, stirring the mixture well. Makes about 5 cups.
Core and cook ... and roll up. Chop up remaining cabbage ... and 2 cups water. Pour over stuffed cabbage. Cover and bake 2 hours. Best if made day before.
Soak bread crumbs in cream for 5 minutes. Add ground meats, eggs, onion, 1 1/2 teaspoons salt, 1/4 teaspoon dill and the other spices. Mix well and ...
In medium bowl, combine all ingredients; toss lightly to mix well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in diameter. In hot oil ...
1. Meatballs: in medium bowl, combine all ingredients; toss lightly to mix well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in ...
Result Page: 1
top of page