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  2. Recipe: Veal Spiedini alla Albanese - AOL

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  3. Spiedie - Wikipedia

    en.wikipedia.org/wiki/Spiedie

    The marinade recipe varies, usually involving olive oil, vinegar, and a variety of Italian spices and fresh mint. Spiedies have been celebrated at the Spiedie Fest and Balloon Rally in Binghamton, New York, every August since 1983. [1] The annual event includes a spiedie cook-off in search of the best spiedie recipes.

  4. Tafelspitz - Wikipedia

    en.wikipedia.org/wiki/Tafelspitz

    Tafelspitz (German Tafelspitz, pronounced [ˈtaːfl̩ˌʃpɪt͡s] ⓘ; top of the table) is boiled veal or beef in broth, served with a mix of minced apples and horseradish.It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria.

  5. 15 Elevated Recipes That Use Ground Veal Instead of ... - AOL

    www.aol.com/15-elevated-recipes-ground-veal...

    Orecchiette with Veal, Capers, and White Wine. Ground veal works in a slew of Italian pasta sauces, with options for ragù, bolognese, and plenty more.

  6. Arrosticini - Wikipedia

    en.wikipedia.org/wiki/Arrosticini

    Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) are typically made from mutton or lamb cut in chunks and pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called furnacella , which resembles a gutter .

  7. Swiss-Style Veal and Mushrooms Recipe - AOL

    homepage.aol.com/food/recipes/swiss-style-veal...

    Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender. Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH.

  8. Veal Schnitzel (Wiener Schnitzel) Recipe - AOL

    homepage.aol.com/food/recipes/veal-schnitzel...

    The thin slices of veal were coated with a breading so delicate it almost floated on the surface of the veal. Here are the tricks I teach all my cooks. The classic meat in a Wiener Schnitzel is veal, usually top round or loin. I prefer the top round cut, because it is a little juicier. The very white milk-fed veal doesn’t have enough flavor.

  9. 8 of Lidia Bastianich's Favorite Italian Recipes - AOL

    www.aol.com/lifestyle/food-8-lidia-bastianichs...

    Lidia Bastianich comes from a family of cooks. She learned how to cook from her grandmother and mother, and today she shares her passion for Italian food with millions of people, through her many ...