STUFFED CREPES
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Mix 3/4 cup ricotta with 2 tablespoons sugar. Spread 8 prepared 12-inch crepes with the sweetened ricotta and fold into quarters. Top with sliced strawberries and drizzle with warm chocolate sauce.
VEAL STUFFED CREPES
This is AMAZING. Not sure quite where it came from in my family but we just love this and there are always left overs because we are just 2. Dont be scareb about so many directions, it's quite simple ! We usually buy pre-made thin crepes at the grocery store but you can of course make your own. I could not add 1 package of Knorr Parma Rosa sauce mix to the ingredients but that's what we use as Rose sauce.
Provided by Finally a mom
Categories One Dish Meal
Time 50m
Yield 8-10 crepes
Number Of Ingredients 6
Steps:
- In a pan, cook the veal with the garlic until golden.
- Add pepper and put aside.
- In another large pan, mix the Knorr sauce mix, the milk and the butter.
- Bring to a boil over medium heat, stirring constantly.
- Lowerthe heat to medium low and cook uncovered for 6 minutes, stirring occasionally.
- Mix in 1 cup of the sauce into the veal mixture.
- Put 3 heaping spoonfulls of this mixture into the middle of each crepe, sprinkle with Mozzarella cheese, fold closed and place, folded edge on the bottom, in a 12 x 8 lightly greased oven dish (like lasagna dish).
- Then pour rest of sauce and some cheese over top of all the crepes.
- Cover and cook in a 350 F ovn for 15 to 20 minutes.
Nutrition Facts : Calories 208.2, Fat 13.2, SaturatedFat 7.3, Cholesterol 78, Sodium 199.6, Carbohydrate 4.7, Sugar 0.1, Protein 17.1
STUFFED BREAST OF VEAL
This is a really old fashioned recipe that is really a Jewish eastern European dish. We serve this for holidays and on the Sabbath. It is really impressive looking and the taste is amazing. My family loves this. Once you get the hang of it it's really easy to make.
Provided by Michelle Berger
Categories Main Dish Recipes Roast Recipes
Time 45m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
- Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
- Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 14.7 g, Cholesterol 101.5 mg, Fat 11.7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 3.4 g, Sodium 230.9 mg, Sugar 2.2 g
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