225910 rosemary veal medallions mushrooms cheese Recipes

veal scallops (about 400g), flat brown button mushrooms, goat cheese, sliced into 6 slices, olive oil, balsamic vinegar, fresh rosemary leaf, chopped finely, garlic cloves, crushed, balsamic vinegar, extra, beef stock granules, sugar

veal medallions (i allow for 3 per person.), french mustard, thyme leaves, olive oil, soft butter, wasabi powder (i use powder but i make it up before adding, to make sure all powder is dissolved.) or 1 tsp wasabi paste (i use powder but i make it up before adding, to make sure all powder is dissolved.), fresh chives, chopped, thyme leaves

blueberries, fresh or frozen, orange juice, lemon juice, vermouth, orange rind, grated, lemons , rind of, grated, fresh ginger, minced, butter, veal medallions, salt and pepper

dry sherry, fat-free , less-sodium chicken broth, thawed apple juice concentrate, undiluted, water, cornstarch, chopped granny smith apple, chopped fresh or 1/8 tsp dried thyme, veal medallions, salt, black pepper, vegetable oil

turkey breast tenderloin , slices all visible fat removed, low sodium chicken broth, cornstarch, salt, black pepper, vegetable oil cooking spray, balsamic vinegar, snipped fresh rosemary or 1/4 tsp dried rosemary, crushed, chanterelle mushrooms or 8 oz button mushrooms, cleaned, trimmed and sliced, chopped shallots or 1/4 cup onion

veal schnitzels (or veal medallions pounded to 0.5cm thick), egg, beaten, plain flour, parmesan cheese, freshly grated, panko breadcrumbs (you can use ordinary if you like, but panko is heaps better), chopped parsley, salt and pepper, olive oil flavored cooking spray or olive oil

veal schnitzels, olive oil, butter, garlic cloves (minced ), button mushrooms (sliced ), white wine (125ml), beef stock (or veal glaze), thickened cream (125ml double cream), dijon mustard, salt and white pepper (to taste)

veal cutlets (4 oz each), canola oil, sliced fresh mushrooms, onion, chopped, garlic clove, minced, white wine or reduced-sodium chicken broth, king arthur unbleached all-purpose flour, water, minced fresh parsley, salt, pepper

veal medallions , flour for dredging (from the loin, pounded thin), unsalted butter, shallot, minced, cognac, veal stock, salt and pepper, to taste, shiitake mushrooms, stems removed, sliced, heavy cream

pine nuts, veal medallions (2 per person ), salt and freshly ground white pepper, flour, oil, beeren auslese riesling, brown stock , recipe follows, unsalted butter, apples, peeled, seeded and cut into eighths, lemon, juiced, watercress, shallot-citrus vinaigrette , recipe follows, chicken bones , including necks and feet, coarsely chopped, onion, peeled, trimmed, and thinly sliced, water , plus 3 quarts, fresh orange juice, minced shallot, minced fresh thyme leaves, balsamic vinegar, orange zest, extra virgin olive oil, salt, freshly ground black pepper

boneless veal shoulder or round, cut into 1 1/2-inch chunks, salt, freshly ground black pepper, olive or vegetable oil, yellow onions, finely chopped, potato starch, chicken broth, red wine , cabernet sauvignon or zinfandel, baby carrots, chopped fresh thyme, chopped fresh rosemary, domestic or wild mushrooms, washed, dried, and cut into 1/4-inch slices, garnish: 2 tsp finely chopped curly parsley

unsalted butter, olive oil, garlic cloves, peeled and crushed, fresh rosemary, sliced fresh mushrooms (any type ), kosher salt, fresh ground black pepper, brie cheese or 4 oz camembert cheese, sliced, artisan ciabatta or 8 slices sourdough bread

veal medallions, prosciutto, fontina cheese, flour , for dusting, olive oil, for sauteing, sliced mushrooms, marsala wine, salt and pepper

veal medallions (2 to 3 oz each), pounded about 1/4 inch thick, essence , recipe follows, olive oil, minced shallots, minced garlic, sliced assorted fresh wild mushrooms, blanched quartered artichoke hearts, chopped green onions, kosher salt, turns freshly ground black pepper, freshly squeezed lemon juice, dry white wine, heavy cream, unsalted butter, in pieces, at room temperature, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

veal medallions, salt, freshly ground white pepper, all-purpose flour, vegetable oil, unsalted butter, white button mushrooms, stemmed , wiped clean, and sliced, chopped green onions (green parts only ), jumbo lump crabmeat , picked over for shells and cartilage, spears blanched asparagus, hollandaise sauce , recipe follows, egg yolks, water, fresh lemon juice, salt, cayenne pepper

veal medallions, pounded thin, fresh parmesan cheese, grated, butter, cut into small pieces, lemon , squeeze for juice, dry marsala wine, parsley, chopped

veal, salt and freshly ground black pepper, pesto sauce, pork gut strings, aubergine ( eggplant), extra-virgin olive oil, plus extra for drizzling and frying, basil leaves, black truffles , julienned, plus extra for garnish, shallot, minced

veal, pounded thin, flour , to coat veal, butter , may need more, salt , to taste, pepper , to taste, mushroom, sliced, butter, beef bouillon, madeira wine, sherry wine