Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
auce.
Recipe courtesy of Quick and Easy Thai Food by Jean
dredge both sides of the veal in flour, shake off extra
Marinate the veal with flour, salt and soya sauce.
In a wok, put in the oil and fry the onions till tender.
Add garlic, ginger and curry powder then stir fry for 2 minutes.
Add the capsicum and stir fry till soft and then add the veal.
stir fry till veal is almost cooked then add water --
Cover and bring to a boil -- add salt to taste.
Cut veal into chunks.
Dredge Veal in flour.
Heat oil in pressure cooker and brown veal-set aside veal.
In same oil, saute chopped onions and chopped garlic until lightly browned.
Add veal back to pot along with the rest of the ingredients.
Put pressure cooker cover on and bring to full.
Cook at full for 15 minutes.
Turn off heat and let cooker come down to temp slowly.
Serve over rice.
n absorbent paper.
Place veal schnitzels on a work surface
This recipe for frying
veal cutlets is used in most of my recipes.
You
can
also
use
Boneless Chicken Breasts in place of
veal.
You
will find veal or chicken cooked in this manner to be fluffy and very moist.
Cut the veal into small stripes 3-5
hoto visit http://the-best-recipes.blogspot.com/.
pan and heat, add veal and cook until browned on
Put the veal and flour into a plastic
In a bowl, combine butter and spaghetti.
Add Parmesan cheese and eggs.
Press mixture into a crust in a 10-inch pie plate; spread with cottage cheese.
In a skillet, brown ground veal, onion and green pepper.
Remove veal; wipe skillet and return veal to pan.
Cook until veal is done and vegetables are tender.
Stir in tomatoes, tomato paste, oregano and basil; heat through.
Pour into pie.
Bake uncovered at 350\u00b0 for 20 minutes.
Sprinkle Mozzarella cheese over top.
Bake 5 minutes more.
Prepare veal schnitzels (thin them slightly) put
Cut meat into 6 serving size pieces; pound to 1/8-inch thickness.
Cut small slits in fat edges to prevent curling. Combine eggs and the water.
Stir together dry potatoes, cheese and salt.
Dip each piece of veal in egg mixture, then in potato mixture; repeat dipping to give each a second coating.
In skillet, brown veal in hot Crisco for 3 minutes.
Turn carefully and brown second side about 3 minutes.
Serve with lemon wedges, if desired.
Makes 6 servings.
Wash veal. Place in roasting pan. Add the rest of the ingredients. Stir well. Roast at 350\u00b0 for 2 to 3 hours.
Check and stir periodically. Add water if getting too thick.
Serve with cooked egg noodles (wide), peas and tossed salad.
Easy and good.
Brown veal patties.
Drain.
Pour 1/2 of spaghetti sauce in casserole dish.
Lay the patties on top of sauce.
Sprinkle with Parmesan cheese.
Pour remaining spaghetti sauce over patties. Top with 1 cup shredded Mozzarella cheese.
Bake in preheated oven at 350\u00b0 for 35 minutes, until cheese has melted and is starting to turn a golden color.
Serve with green beans, tossed salad and garlic bread.
Cook veal patties on 1 side in frying pan lightly brushed with oil.
When brown, turn, spoon on generous coating of spaghetti sauce; top with a coating of shredded Mozzarella cheese.
Cover pan while second side browns, add sauce and cheese, heat.
Goes well with a side of spaghetti and salad or green vegetables.
Pound veal as thin as possible.
Brown in butter 5 to 7 minutes on each side.
Remove from skillet.
Combine tomato puree and seasonings in same skillet.
Cook 5 minutes, stirring until thoroughly heated.
Remove from heat; push sauce to side of skillet, topping with slices of cheese.
Cover with remaining sauce.
Blend bread crumbs, grated cheese and melted butter. Sprinkle over sauce.
Broil about 4-inches from heat for 3 to 5 minutes or until crumbs are lightly brown.
Serve immediately. Serves 6.
Combine egg and milk; blend.
Dip veal in egg mixture, then breadcrumbs.
Brown veal in butter over medium heat 10 to 15 minutes.
Serve with lemon wedge.
Cut up veal small. (I put it in the freezer for an hour or two, so it's easy to cut.)