Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

February 2019

Casserole Recipes

Main Dish Recipes

Impossible Chicken Parmigiana

Impossible Chicken Parmigiana Recipe
3/4 c Creamed cottage cheese Small curd 1/3 c Grated parmesan cheese 1/2 ts Garlic powder 1/2 ts O...

read more

Veal Roast Recipe

Veal Roast recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Veal Roast recipe  PDF


3 lb Rolled veal roast
Garlic cloves, peeled (opt) Pepper (optional) Salt (optional) 1. Invert a heat resistant, non metallic saucer or small casserole cover in
the bottom of a shallow non metallic baking dish. (The saucer keeps the meat out of the fat as it cooks.) 2. Place roast fat side down on the saucer.
3. Rub meat with garlic and pepper if desired. q. Heat, uncovered, for half
of the cooking time given in the chart below. 5. Drain pan juices and reserve if gravy is to be made. Turn meat over,
cover loosely with wa paper or paper toweling and heat for remainder of the cooking time. 6. Let roast stand covered in aluminum foil 15 to 30 minutes or until
appropriate internal temperature is reached. DO NOT PLACE THERMOMETER OR ALUMINUM FOIL IN THE MICROWAVE OVEN. 7. If necessary, return roast to Microwave Oven for a few minutes until
desired internal temperature is reached. 8. Salt meat after cooking, if desired.
Rare 6 minutes per pound Medium 7 minutes per pound Well done 8 minutes per pound

Veal Roast recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
343 people have voted
Last Reviewed on 2019-02-15



Friday, Feb 15 2019 Download & Print Veal Roast recipe  PDF   Casserole recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Basic Stock

New Cooking Recipes

Stuffed PrunesTlc
Stuffed PrunesTlc Recipe


35 lg Prunes Cold tea 2 tb Armagnac or brandy 1 Grated rind of 1 orange Sugar syrup, optional 1. Soak prunes overnight in cold tea 2. Drain and stone them carefully. Keep 20 aside then process 15 to make the stuffing. 3. In a bowl, add the brandy and orange rind to the 15 prunes and mi well. 4. Spoon the mi ture into the prunes to make a smooth fat shape 5. Put each prune in a sugar case and glaze with sugar syrup ...

Cooking Magazines: Stuffing Recipes » February 2019   Stuffing recipes RSS   New

Dish Of The Day

Sunshine Drumsticks

Sunshine Drumsticks Recipe
12 Drumsticks skinned 1 can Frozen Orange juice (not reconstituted 1 Jalapeno pepper or mild...
read more

Category: » Crockpot Recipes

View more dishes

>