Author: Francis Mallman
This recipe is from Bon Appetit, May 1993. The magazine states that it is British/Scottish in origin. The mix of the onions, cheese, and currants is great!
Author: breezermom
This simple recipe is quick and easy to prepare yet pleasing to the eye and the tastebuds. I've made it with regular paprika, which contrary to popular opinion, does have a very pleasing flavor. If your...
Author: FlemishMinx
This one is ALL Arlines, my wifey. Tried and true, this one always satisfies. She's been making this long before I came around (McCalls 1973) and WE been around the block a few times. Hope you enjoy this...
Author: Chef Jeff S
this is one of our favorite meat sauces although it is a bit of work. this works well with campanelle or penne to catch the sauce
Author: chia2160
I originally found this on the About.com website, but I've seen it on many sites that feature traditional Swiss recipes. Traditionally, the recipe calls for veal veal kidney, but pork loin and chicken...
Author: Northwestgal
The meat loaf brushed with the red wine glaze, caramelizes as it bakes. Making it delicious! The "maligned" meat loaf takes on beautiful glaze & the glaze makes it especially easy to pair with wine. The...
Author: Manami
I absolutely love their meatloaf and I found this copycat recipe online. I haven't tried it yet, but I plan to very soon! **Update - ok so I made this last night and I must say it came out pretty good....
Author: Dave in Alpharetta
Make and share this Veal Cutlets with Cherry Sauce recipe from Food.com.
Author: Dancer
Author: Gina Marie Miraglia Eriquez
Make and share this Meatballs With Creamy Spinach Sauce recipe from Food.com.
Author: JustJanS
Author: Joseph W. DiPerri
Author: Emily Connor
The word saltimbocca in this classic Italian recipe means "jumps in your mouth," . Now does that sound like a meal you could pass up? From Bon Appetit.
Author: Bev I Am
This is for a breast of veal, with bones, and a pocket cut into it for stuffing. It is important whatever you choose to stuff it with is moist so that the breast does not dry out during cooking. The original...
Author: threeovens
This is quick enough to make on a weeknight, but also nice enough to serve to company. I watch for veal to go on sale, and make this then!
Author: breezermom
This is so tasty, serve it with simple side dishes, like rice, or salads with simple vinaigrettes. This is always great for a dinner party
Author: KittyKitty
Make and share this Brats With Whiskey Glazed Onions recipe from Food.com.
Author: tgobbi
this is quick and tasty, great served over buttered noodles. i first tried this dish yers ago. it's from my cookbook by pierre franey called 60 minute gourmet, which was compiled from his weekly column...
Author: chia2160
There are many versions of ossobuco . This is an easy and really delicious one. Serve over rice or orzo. Adapted from http://www.colavita.com/recipesarchive/recipe.cfm?id=1406. Posted for ZWT7.
Author: Artandkitchen
Author: Gilbert Garza
Make and share this Veal Roast With Vegetables recipe from Food.com.
Author: KittyKitty
Hot veal soup is wonderful served with Popovers or garlic bread on a cold day. Recipe source: Bon Appetit (December, 1982)
Author: ellie_
This is very old traditional Croatian meal, at least more than 500 years old, or more. We usually eat this during feasts or some religious holidays. It is of course meal before America was discovered so...
Author: nitko
Point Value 5. They claim "Made low-fat without skimping on flavor." I haven't tried yet but wanted to save. If you try, let me know what you think. Would adding capers increase the points?
Author: TXOLDHAM
From Ruth van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth call this "My Mother's Meatloaf." She also recommends a variation: adding small cubes of Swiss cheese to the meat mixture, and...
Author: Belgophile
Make and share this Veal Cutlets With Cherry Sauce (Kirsch-Schnitzel) recipe from Food.com.
Author: Olha7397
My dad's recipe for marsala. Can be done with chicken breasts instead of veal and is just as delicious!!
Author: Diane Ludy