roth 1 hour. Meanwhile make Tonnato Sauce: Drain anchovy fillets; with
Put two tablespoons of olive oil in the pressure cooker and, with the top off, brown the meat on all sides.
Then add the onion, carrot and celery and swoosh them around in the pan a little bit. Next, add the garlic, bay, rosemary and cloves, a little pepper and abundant salt (about 1tbsp).
Now, add one cup of white wine and one cup of water. Mix the contents of the pan so they all have contact with the water.
Close the top of the pressure cooker, raise the flame to maximum until it begins to whistle. Then, lower the flame to medium- ...
Insert anchovy pieces and garlic into slits in veal. Transfer to a large saucepan and cover with cold water. Bring to a boil. Boil for 1 min then drain and rinse under cold running water until cool.
Return veal to pan along with carrots, celery, onions, parsley, chicken stock and wine. Bring to a boil then reduce heat and simmer, partly covered, for 1 hour 30 mins, or until veal is tender. Remove veal from stock and let cool. Reserve 1/4 cup stock for sauce. Let cool.
Cover reserved anchovy fillets with water and let stand for 10 mins. ...
Place veal in medium saucepan. Cover with water. Bring to a boil, covered, and cook for 1 min. Drain and rinse under cold water. Return veal to pan along with stock and wine. Bring to a boil, reduce heat and simmer, partially covered, for 45-50 mins, until veal is cooked through. Set aside to cool. Chill.
Meanwhile, to make the dressing, combine all ingredients.
To make the side salad, combine all ingredients.
To serve, thinly slice chilled veal. Serve with dressing and side salad. Garnish with reserved parsley.
Drain 1-2 tbsp oil from the canned tuna, then reserve the tuna fish for another use. Mix the tuna oil and mayonnaise together until smooth. Place a slice of veal on each slice of bread and drizzle with a little sauce. Place a caper berry on top then serve.
For the veal place the meat, carrots, onions, celery, parsley, bay leaf and peppercorns in a fairly snug pot and add water to cover.
Cover and simmer for one hour. Check from time to time to prevent the meat from sticking to the bottom.
Let cool in the cooking liquid for one hour.
Cover the veal with a plate and 2 lb weight and cool completely in the cooking liquid. (The purpose of weighing down the meat is to insure compact slices when cut. I usually omit this step because I don't have a kitchen weight.).
Store in refrigerator ...
lices and either spoon some tonnato sauce on top or serve
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Make two recipes of cornbread according to the
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Make 2 double pie crust recipes.
Line an oblong shallow
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
om For more indonesian cuisine recipes.