The Thailand expat forum for Travel, Lifestyle and Fun.

dirtydog

dirtydog

Ingredients

1. Tomato Ketchup 1/2 cup
2. Grated Mozarella Cheese 1/2 cup
3. Grated carrot - 1 cup
4. Chopped Green/Red Capsicum - 1/2Cup
5. Chopped Onions - 1 Cup
6. Salt and Black Pepper to Taste
7. Garlic 1 Pod
8. Fresh Red/Green chilli - 1
9. Butter - 1 teaspoon
10. Bruschetta - 2 Large

__________________

dirtydog

The recipe (2 servings):

250 g (2 cups) of flour
¼ cup of water
salt
100 g (¼ pound) of white mushrooms
1 onion
3 cloves of garlic
butter
black pepper
100 g (¼ pound) of cottage cheese
parsley
chili (as much as you want)
zest of 1 lemon
parmesan cheese

dirtydog

dirtydog

dirtydog

Ingredients

1 lb veal top round (500g)
2 eggs
2 tablespoons butter
8 slices Prosciutto
8 slices Gruyere cheese
white wine (a splash !)
½ cup of chicken broth


Directions

Cut the veal top round into 8 slices, 1 cm thick each.
(1/3 inch)
Trim, flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.
Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.
In a small bowl, beat 2 eggs.
Dip each slice of veal in the egg, lifting out to drain off excess.
In a large skillet, melt 2 tablespoons of butter over high heat.
When butter sizzles, place veal in skillet.
Cook until browned on both sides.
This takes approximately 1 minute per side.
To ensure proper cooking do not overcrowd the skillet. ( cooking 2-4 pieces at a time )
Transfer veal to a warm plate.
Place a slice of prosciutto and a slice of Gruyere cheese on each piece.
Deglaze the pan with a splash of white wine.
Add ½ cup of chicken broth and reduce by half.
Return the veal to the pan, cover, and cook for 1 minute, or until the cheese starts to melt.
Transfer to a serving dish.
Further reduce the sauce if needed, pour over the scallopini and serve.

dirtydog

Preparation 30 minutes
4 servings

Ingredients

¾ lb veal top round (750g)
2 tablespoons butter
8 slices Prosciutto
8 sage leaves
¾ cup of white wine
2 tablespoons butter
1 tablespoon flour
salt & pepper

Directions

Cut ¾ lb of veal top round into 8 slices. (750g)
Trim and flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.
Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.
Do not dip into flour.
Place a thin slice of prosciutto onto each slice of veal.
Place a fresh sage leaf on top of prosciutto.
Secure with toothpicks.
Coat a large skillet with olive oil.
Over medium to High heat, add the veal tuck-side down( sage leaf facing up).
Cook for 40-50 seconds.
Turn over and cook until brown, about another 40-50 seconds, turn again and transfer the meat to a warm plate.
In the same skillet add ¾ cup of white wine to the pan. ( still at medium-high heat )
Simmer to reduce the wine a bit, about 2 minutes.
Add 2 tablespoons butter and 1 tablespoon flour to the pan, whisking constantly, until sauce is thickened.
When the pan juices are lightly I thickened, spoon the sauce over the scallopini and serve.
We served over baby spinach and thinly sliced fennel.
Recipe Source: adapted for the Delft blue Veal Recipe Show from La Cucina Italiana

dirtydog

dirtydog

dirtydog

dirtydog

dirtydog

dirtydog

dirtydog

Ingredients;

1/2 kilo Veal cut into equal proportions
Shallow dish of flour
white wine
1/2 ounce minced shallots
24 fluid ounces of prepared marsala sauce
Salt and pepper to taste
Butter
Cooking oil

dirtydog

Sue Mallick with Food City presents a wonderful recipe for Italian Noodle Casserole at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See foodcity.com for complete recipe details.

Ingredients:

1 lb lean ground beef; 1 tsp minced garlic; 1 tbsp parsley; 1 tbsp basil; 4 tsp salt, divided; 1 can diced tomatoes; 1 can tomato paste; 1 container cottage cheese; 2 eggs, beaten; 1/2 tsp pepper; 1/2 cup grated parmesan; 1 pkg wide noodles; 4 cups mozzarella cheese

Directions;

Cook noodles according to pkg, drain and set aside. Brown beef and drain. Add garlic, parsley, basil, 2 tsp salt, tomatoes and tomato paste; simmer uncovered until thick. In a bowl, combine cottage cheese, eggs, 2 tsp salt, pepper and parmesan cheese. In a baking dish, place 1/2 the noodle, 1/2 the cheese mix, 1/2 the mozzarella, and 1/2 of the meat. Repeat the layers. Bake at 375 degrees for 30 minutes.

dirtydog

Sue Mallick with Food City presents a wonderful recipe for spicy chicken pasta at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See foodcity.com for complete recipe details.

Ingredients:

8 oz penne pasta; 3 chopped celery ribs; 2 tsp minced garlic; 1 chopped medium onion; 1 chopped green pepper; 1 chopped yellow pepper; 3 tbsp olive oil; 1 boned rotisserie chicken; 1 16 oz jar of salsa; 1 tbsp parsley flakes; 1/2 tsp salt

Directions:

Cook pasta according to pkg, drain and keep warm. Saute celery, garlic, onion, and bell peppers in hot oil until crisp tender, about 3 to 4 minutes. Add chicken and cook, stirring occassionally. Stir in salsa and bring to a boil. Reduce heat and simmer until thick. Stir in parsley and salt, serve over warm pasta.

dirtydog