Put the veal and flour into a plastic bag, seal and then shake so that the veal is coated in flour.
Heat the oil in a deep, heavy based pot. Add the veal and cook all sides so that the veal shanks are browned. Remove from the pot.
If necessary, add a bit more oil to the pan. Add the onion and cook about 5 minutes until browned, Add the garlic and cook and extra minute.
Add the stock and wine to the pan. Cook until bubbling.
Return the veal shanks to the pot, and also add the chopped tomatoes and bouquet garni (see description ...
In a large, heavy-based saucepan, heat oil and butter together on high. Dust veal in seasoned flour, shaking off excess. Cook 2-3 minutes each side, until well browned. Transfer to a plate.
Add carrots, celery, onion, garlic, thyme and bay leaf. Cook 3 minutes, stirring, until lightly browned. Stir in wine. Simmer 1 minute.
Add tomatoes and stock and bring to boil. Return veal to pan. Reduce heat to low. Simmer, covered, 1 hour, until veal is very tender. Season to taste and serve with mashed potatoes.
o 375 degrees. Season the osso buco with 1/2 teaspoon
br>MAKE AHEAD The Carrot Osso Buco can be refrigerated overnight
Heat 2 Tbls olive oil in frypan or directly in a large shallow casserole dish.
Add the onion and cook over low heat until soft and golden.
Add garlic and cook for 1min.
Remove from the pan.
Dust veal with flour and brown both sides in the hot pan in batches and remove.
Return the onion to the casserole and stir in any remaining flour.
Slowly stir in tomatoes, coke and stock and add French onion soup powder.
Combine well.
Return the veal to the casserole and bring to boil, stirring.
Cover and reduce heat to low so ...
Preheat oven to 350\u00b0F. Dust osso buco in seasoned flour, shaking off any excess.
Heat oil in a Dutch oven on medium. Brown osso buco, in batches, 2-3 minutes each side. Transfer to a plate and keep warm.
In same pan, saute onion, carrot, celery, garlic and bay leaves 3-5 minutes, until softened. Stir in the tomatoes and red wine and cook 2-3 minutes. Season to taste.
Return osso buco to sauce and coat well. Bake, covered, 1 1/4-1 1/2 hours, turning halfway through cooking, until meat is tender.
large Dutch oven. Brown osso buco on both sides for
Instructions: Osso Buco.
Pre-heat oven
nto shallow bowls. Top with Osso Buco, zest and oregano.
br>You can quadruple this recipe and make as many as
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
econd layer and ice with Easy Chocolate Icing, recipe # 424521.
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.
cups Bird's Eye Recipe Ready Stew Blend frozen vegetables
Bring sugar, evaporated milk, cocoa and margarine to a boil in a saucepan.
Boil for 1 1/2 to 2 minutes.
Do not stir.
Remove from heat.
Add peanut butter, vanilla and oats.
Drop by small spoonfuls onto a greased pan or waxed paper.
Let cool and enjoy! (Easy no-bake recipe.)
Combine water, bouillon cubes, carrots, potatoes, celery, onions, parsley, salt and pepper in large pot.
Cook over medium heat for 40 minutes; add milk and butter and cook another 30 minutes.
Serves 6.
This is a very easy and economical recipe. Serve with homemade bread.
Prepare brownie mix according to recipe.
Spread in 9 x 13-inch pan.
Line bottom of an 8-inch square baking dish with wax paper; set aside.
Combine first 6 ingredients in a 2-quart casserole. Stir gently.
Add butter; microwave, uncovered, on High for 2 to 3 minutes.
Stir.
Stir in pecans.
Pour in prepared dish. Refrigerate until firm.
Yield:
16.
Double recipe for full bowl of fudge.
Heat oven to 350\u00b0.
Heat shortening and chocolate in 2-quart saucepan over low heat, stirring constantly until melted.
Remove from heat.
Stir in sugar, vanilla and eggs.
Stir in remaining ingredients except frosting.
Spread in a greased square pan (8 x 8 x 2-inch).
Bake until brownies begin to pull away from sides of pan (30 to 35 minutes).
Cool slightly.
Frost with Easy Chocolate Frosting.
Cut into about 2-inch squares.
Yields 16 brownies.