Savu (Message Wall | contribs) No edit summary |
Savu (Message Wall | contribs) No edit summary |
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* 1/4 teaspoon black peppercorns |
* 1/4 teaspoon black peppercorns |
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* 2 cups dry white wine |
* 2 cups dry white wine |
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− | * 3 cups hot cooked rice |
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− | * 1 teaspoon oregano |
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− | * 1 teaspoon prepared horseradish |
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− | * 1/4 teaspoon ground black pepper |
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− | * 1 pound peeled and deveined shrimp |
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− | * 3 cups hot cooked rice |
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− | * grated Parmesan cheese (optional) |
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− | * 1/2 teaspoon salt |
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− | * 1/8 teaspoon ground white pepper |
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− | * 1/4 teaspoon ground nutmeg |
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− | * 1 cup shredded Swiss cheese, divided |
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− | * 1/4 cup dry white wine |
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− | * 1/4 teaspoon ground white pepper |
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===Directions=== |
===Directions=== |
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#Season veal with 1 teaspoon thyme, salt, garlic powder and white pepper. Cook 1/2 cup onion and mushrooms in butter in large skillet over medium-high heat; combine with rice, cheese, basil, black pepper, remaining 1 teaspoon thyme and egg. |
#Season veal with 1 teaspoon thyme, salt, garlic powder and white pepper. Cook 1/2 cup onion and mushrooms in butter in large skillet over medium-high heat; combine with rice, cheese, basil, black pepper, remaining 1 teaspoon thyme and egg. |
Revision as of 10:56, 7 May 2006
Description
Makes 8 to 10 servings.
Ingredients
- 3 pounds boned veal breast, sliced flat for stuffing
- 2 teaspoons thyme, divided
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground white pepper
- 1 cup chopped onion, divided
- 1/2 cup chopped fresh wild mushrooms
- 1 tablespoon butter or margarine
- 2 cups cooked rice
- 1 cup (4 ounces) shredded mozzarella cheese
- 1 tablespoon snipped fresh basil leaves
- 1/4 teaspoon ground black pepper
- 1 egg, beaten
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 bay leaf
- 1/4 teaspoon black peppercorns
- 2 cups dry white wine
Directions
- Season veal with 1 teaspoon thyme, salt, garlic powder and white pepper. Cook 1/2 cup onion and mushrooms in butter in large skillet over medium-high heat; combine with rice, cheese, basil, black pepper, remaining 1 teaspoon thyme and egg.
- Spread rice mixture evenly on veal breast. Roll veal; tie with string at 1-inch intervals.
- Combine celery, carrots, remaining 1/2 cup onion, bay leaf, peppercorns and wine in large roasting pan; place veal in pan.
- Bake at 350 degrees 1-1/2 hours, or until internal temperature reaches 160 degrees. Remove bay leaf. Pan juices may be thickened to serve with veal.