|by Simon Griffiths|
Their opening sentiment says it all. "Our whole journey revolves around eating -- we are constantly looking at food or touching it, smelling it or...
1 - 10 of 30 for stuffed breast of veal
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Pour olive oil ... round ball out of the stuffing which ... a 4-5 lb veal breast. Rinse the ... the center and garnish with minced fresh Italian parsley.
1. Unpack the veal breast (3 1/2 to ... 1 1/2 inches of the outside of ... shallow roasting pan at 300°F after pouring the melted liquid over the slides.
Saute in 1/3 cup of vegetable shortening until ... taste Pour over veal and bake 2 ... to brown. Add water if needed and baste. Cool gravy and remove fat.
Season meat with the following: After meat cooks about 1 hour, drain fat off and then fill pocket with stuffing. Mix and stuff. Roast in a 325 degree ...
Slice pepperoni in ... Crush 1 clove of garlic and saute ... overcooked. Stuff the breast of veal and sew all ... white potatoes can be put around the meat.
Crumble bread into ... stuffing. Butter the top of veal pocket. Place veal in roasting pan. Add 1/2 cup of water. Cover and cook at 350 degrees 2 hours.
1. Saute onion ... parsley, 3 tablespoons of the marsala, the ... Cut pocket in veal breast; fill loosely ... pepper. Cut veal into thick slices; pass sauce.
Wipe veal breast with moist towel. ... shallow pan. Brush with oil. Bake at 300 degrees for 2 1/2 to 3 hours, basting occasionally. Do not cover. 340 calories.
Have your butcher make a pocket in the veal breast. If you ... and the bottom of the veal breast. ... tablespoon of flour dissolved in another 1/4 cup of water.
Have butcher bone out veal breast. Place bones ... leaves on top of veal breast to ... into 1/2 inch thick slices. Serve with sauce. Makes 6-8 servings.
Result Page: 1
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