Bring chicken broth to a boil (Rachael Ray used beef broth).
Add frozen cauliflower.
Boil for about 8-10 minutes.
Drain -- in case there is too much liquid -- Add cheeses, butter and more broth if it is too thin for your taste.
Smash with a masher. Should be the consistency of mashed potatoes.-- yum!
Combine the veal and the next 5 ingredients
dd in the beef and veal.
Brown and crumble the
Heat stock, Marsala, shallot and garlic in a pan over medium heat. Simmer for 15 mins, until reduced by one-third. Whisk in butter until melted. Add parsley and season to taste.
Coat veal in seasoned flour, shaking off excess. Heat oil in a frying pan on high. Cook veal for 1-2 mins each side, then pour Marsala sauce over veal.
Combine radicchio, arugula, lemon juice, olive oil and brown sugar in a bowl and season to taste. Serve veal with lemon wedges and salad.
hyme, salt and pepper or veal with sage, salt and pepper
dredge both sides of the veal in flour, shake off extra
Sprinkle the veal with salt and pepper.
Heat 1/2 the butter in a large frying pan over medium-high heat. Working in batches, cook veal to your liking. Remove from pan and cover to keep warm.
Add remaining butter to pan and cook shallots, stirring, until softened. Add flour and cook, stirring, for 2 mins. Stir in marsala. Bring to a boil then reduce heat and simmer for 2 mins. Add stock. Bring back to a boil then reduce heat and simmer for 4 mins, or until sauce is reduced by 1/2.
Serve veal topped with sauce.
Season veal with salt and pepper, then
nto six pieces.
Coat veal with a mixture of:
Sprinkle the veal with salt and pepper.
Pound veal.
Combine flour, salt and white pepper.
Dredge veal in flour mixture and dust off excess.
Heat in pan 1 ounce of the butter and 1 ounce of oil; saute veal until brown on both sides.
Remove from pan to warm platter.
To pan, add 1 ounce of the butter, sweet scallions, onion and mushrooms.
Deglaze pan with Marsala.
Reduce by 1/3.
Whisk in 2 ounces of butter.
Pour over the veal and serve.
Marinate veal cutlets in 1/4 cup of Marsala wine for 1 hour; remove from marinade and dust cutlets in flour.
In skillet, saute garlic in olive oil.
Over medium heat, add veal cutlets and brown on both sides.
Remove cutlets and keep warm.
Drain oil from skillet.
Add butter and remaining Marsala to skillet and cook to reduce.
Return cutlets to skillet, spooning Marsala sauce over them.
Season with salt and pepper as desired.
Serve sprinkled with chopped parsley or green onion.
lastic bag and add the veal scallops & shake until they are
Place the veal medallions between two sheets of
Salt and pepper both sides of veal cutlet, then lightly flour veal.
Take a large frying pan; add 1/4 cup of vegetable oil and heat the oil on high until it's very hot.
Cook veal cutlets quickly, 30 to 45 seconds per side.
Add mushrooms to oil after veal is removed.
Saute a couple of minutes.
Remove mushrooms; drain oil.
Add Marsala wine, then add veal and mushroom.
Add a couple of pieces of butter on top.
Cook a couple of minutes. Serve cutlets with mushrooms and sauce on top.
Pound veal scallops and season with salt and pepper.
Flour and saute in olive oil until cooked.
Remove the scallops, set aside.
Degrease, then deglaze pan with marsala wine.
Add stock and sliced mushrooms; reduce until mixture begins to thicken. Return the scallops to sauce; add butter and cook until sauce becomes syrupy.
Plate veal and spoon sauce over veal.
pepper and garlic salt; coat veal well with flour mixture.
Dredge veal scallops in flour.
Salt and pepper to taste. Melt 3 tablespoons butter in skillet.
Brown 1 clove garlic.
Add veal, browning quickly.
Remove veal to shallow baking pan.
Add 1 tablespoon butter to skillet and brown mushrooms.
Add Marsala cooking wine and bring to a boil.
Simmer about 2 minutes to blend flavors.
Pour wine and mushroom sauce over veal.
Cover and bake about 20 minutes at 350\u00b0.
Rub veal with garlic and dredge with seasoned flour.
Heat frying pan (very hot).
Melt butter; heat to sizzle.
Brown veal on both sides.
Add Marsala; cook 1 minute, basting continuously. Keep heat high.