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Found 8 recipes
1/2 oz dried mushrooms 2 1/2 cups hot water 1 1/4 lb boneless veal shoulder, cut into 1-inch cubes 3 teaspoons olive oil 1 large onion, halved and sliced[...]
Source: epicurious.com
add to shopping list 1/4 cup Creole mustard 2 tablespoons mayonnaise 2 green onions, chopped, divided 2 8-ounce veal rib chops (each about 1 inch thick)[...]
Source: epicurious.com
add to shopping list 1 3/4-ounce package dried porcini mushrooms 8 large garlic cloves 1 tablespoon chopped fresh rosemary 1 tablespoon fresh thyme leaves 1[...]
Source: epicurious.com
add to shopping list 1 1/4 pounds slender asparagus spears, trimmed Nonstick vegetable oil spray 1/4 cup finely chopped shallots 2 cups frozen petite peas[...]
Source: epicurious.com
add to shopping list 24 ounces veal scallops, pounded to 1/8-inch thickness 2 cups panko (Japanese breadcrumbs)* 1/2 cup all purpose flour 2 large eggs 1 cup[...]
Source: epicurious.com
add to shopping list 10 ounces veal cutlets 4 teaspoons minced fresh sage 3 tablespoons butter 1 large shallot, chopped 1/2 cup Merlot or other dry red wine[...]
Source: epicurious.com
add to shopping list 6 center-cut veal shanks (each about 1 1/2 to 2 inches thick) 1/2 cup all purpose flour 2 teaspoons dried rubbed sage 4 tablespoons olive[...]
Source: epicurious.com
add to shopping list 1 3/4 cups canned low-salt chicken broth 2 medium fennel bulbs with fronds (about 12 ounces), trimmed, bulbs halved lengthwise, fronds[...]
Source: epicurious.com
