Food Directory
Food Home:- Home: Cooking: Meat: Beef: Veal:
- About.com: Veal Recipes
These recipes use veal cuts, veal bones, ground veal, or veal stock. - Beekman Wine: Veal Recipes
Includes Heavenly Veal, Osso Buco in Citrus Sauce with Fettuccine, and Veal Wallets Stuffed with Porcini. - Cooking With Veal
Collection sorted by the cut of veal that the recipe calls for. - French Veal
Recipe from Victorian Oaks Bed and Breakfast Inn, Minonk, Illinois. - Hungarian Veal & Peppers
Provides a printable version and nutritional information. - Italian Cooking - Veal
A collection of the Italian recipes with veal. - Italian Veal Recipes
Recipes from Venetto's. - National Cattlemen's Beef Association
The site about veal for chefs, foodservice professionals and home cooks. Includes recipes, information about veal products, and general information about preparing veal. - Veal Recipes from Hugs's Homehearth
Recipes for croquettes, loaf, and fricassee. - Veal Chop Gorgonzola
Recipe from Dijons Restaurant in Melbourne Beach, Florida. - Veal Recipes
A collection categorized by cut of meat, from Le Quebecois, producers of grain-fed veal. - Veal Recipes at LoveToKnow
Index of veal cutlet and chops recipes. - Veal Recipes from About.com
Includes cutlets, veal chops and shanks, and veal stew recipes. - Veal Recipes from Mainbrace
Recipes using beer, wine, or spirits from Mainbrace; also wine matches for each dish. - Veal Recipes from RecipeSource.com
Includes Crown Rack of Veal, Herbed Veal Chops, and Veal Cutlets Parmesan. - Veal Roast with Pan Gravy
A recipe from The New Good Housekeeping Cookbook. - Veal Scaloppini Ala Marsala
This dish can be served over linguini, fettuccini or rice. - Veal Supreme
From The Betty Crocker Recipe Card Library. - Veal Vermouth
Recipe from Westchester House Bed and Breakfast, Saratoga Springs, New York. - Wood Grilled Veal Rib Chop with Mushrooms
Recipe from Doveberry Inn Bed and Breakfast and Restaurant, West Dover, Vermont.
Random Indian Recipes:-
- Samosa
Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ... - Dabeli
First boil potato and mash it by adding red chilly powder,garam masala powder, turmeric powder,chat masala, tamarind pulp,sugar,asafoetida and salt. Mix well and check the seasoning. Chop onion and coriander leaves finely. In a kadai heat butter and add potato mixture and add little water to cook for 4-5 min. Remove from kadai.mix chopped onion, ... - Pulao
First clean and wash rice.drain all water and keep aside for 1 hour. Cut vegetables in shape as you want. Grate coconut and extract coconut juice with warm water. In a cooker pan take 4 tbsp ghee or oil. to this add cloves,dalchini and pepper. Then add chopped green chillies and onions .fry till onion is brown in colour. Now add rice and saute it for ... - Sarson ka Saag
Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min. - Baingan Potato Curry
Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ... - Mango Milk Shake
Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate. - Puranpoli
In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ... - Plain Dosa
Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ... - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool. - Gobi Manchurian
Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside. In another bowl make a batter of half cornflour,maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt. Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside. In another kadai take ...