STUFFED CREPES
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Mix 3/4 cup ricotta with 2 tablespoons sugar. Spread 8 prepared 12-inch crepes with the sweetened ricotta and fold into quarters. Top with sliced strawberries and drizzle with warm chocolate sauce.
STUFFED BREAST OF VEAL
This is a really old fashioned recipe that is really a Jewish eastern European dish. We serve this for holidays and on the Sabbath. It is really impressive looking and the taste is amazing. My family loves this. Once you get the hang of it it's really easy to make.
Provided by Michelle Berger
Categories Main Dish Recipes Roast Recipes
Time 45m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
- Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
- Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 14.7 g, Cholesterol 101.5 mg, Fat 11.7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 3.4 g, Sodium 230.9 mg, Sugar 2.2 g
STUFFED VEAL CHOPS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, mix all the filling ingredients together until well combined. Set aside.
- Have grill preheated over high heat and oven preheated to 350 degrees F.
- Slit each veal chop on its side to create a pocket. Stuff each chop with filling. Use toothpicks to keep closed. Season chops with salt and pepper and brush with oil on both sides.
- Place chops on smoking hot grill and mark for 2 minutes on each side. Remove from grill and place in a baking dish. Finish cooking in oven for 4 to 6 minutes.
VEAL STUFFED CREPES
This is AMAZING. Not sure quite where it came from in my family but we just love this and there are always left overs because we are just 2. Dont be scareb about so many directions, it's quite simple ! We usually buy pre-made thin crepes at the grocery store but you can of course make your own. I could not add 1 package of Knorr Parma Rosa sauce mix to the ingredients but that's what we use as Rose sauce.
Provided by Finally a mom
Categories One Dish Meal
Time 50m
Yield 8-10 crepes
Number Of Ingredients 6
Steps:
- In a pan, cook the veal with the garlic until golden.
- Add pepper and put aside.
- In another large pan, mix the Knorr sauce mix, the milk and the butter.
- Bring to a boil over medium heat, stirring constantly.
- Lowerthe heat to medium low and cook uncovered for 6 minutes, stirring occasionally.
- Mix in 1 cup of the sauce into the veal mixture.
- Put 3 heaping spoonfulls of this mixture into the middle of each crepe, sprinkle with Mozzarella cheese, fold closed and place, folded edge on the bottom, in a 12 x 8 lightly greased oven dish (like lasagna dish).
- Then pour rest of sauce and some cheese over top of all the crepes.
- Cover and cook in a 350 F ovn for 15 to 20 minutes.
Nutrition Facts : Calories 208.2, Fat 13.2, SaturatedFat 7.3, Cholesterol 78, Sodium 199.6, Carbohydrate 4.7, Sugar 0.1, Protein 17.1
VEAL CHOPS STUFFED WITH FONTINA, PANCETTA, AND PORCINIS AND SERVED WITH BRAISED PEAS AND CARROTS
Steps:
- For the veal: Heat the olive oil in a large saute pan until almost smoking. Sear the chops on both sides until golden brown. Place them in the oven and continue cooking for 5 to 7 minutes for medium doneness. Remove the chops to a plate.
- Remove all but 1 tablespoon of the fat from the pan and place over high heat on the stove. Add the shallot and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook until reduced by half. Add the fresh thyme and season with salt and pepper, to taste. Place the chops on a plate and pour the sauce over.
- For the peas and carrots: Preheat oven to 375 degrees F.
- Melt butter in a medium sauce pan over medium-high heat. Add the carrots and garlic and cook until the carrots are slightly softened. Add the stock and thyme, cover the pan and bring to a simmer. Place the carrots in the oven and cook for 15 minutes. Remove the lid and continue cooking for 10 to 15 minutes, add peas during the last 5 minutes of cooking.
- Slice a slit horizontally in the side of each chop. Place 2 slices of fontina, 1 slice of pancetta and a quarter of the mushrooms in each opening. Season each chop on both sides with salt and pepper.
- Preheat oven to 400 degrees F.
- Slice the mushrooms into 1/4-inch thick slices. Heat the oil in a large saute pan until almost smoking. Add the mushrooms, season with salt and pepper and cook until golden brown. Add the garlic and thyme and continue cooking for 2 minutes. Set aside and let cool.
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