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* 1 teaspoon chopped fresh basil leaves |
* 1 teaspoon chopped fresh basil leaves |
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* 2 cups hot cooked rice |
* 2 cups hot cooked rice |
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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 salt and white pepper; brown in oil in large skillet over high heat. |
#Season veal with salt and white pepper; brown in oil in large skillet over high heat. |
Revision as of 10:55, 7 May 2006
Description
Makes 4 servings.
Ingredients
- 3/4 pound boneless veal, cut into strips
- 3/4 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 tablespoon olive oil
- 1 cup red pepper strips
- 1/2 cup sliced fresh mushrooms
- 1/2 cup zucchini strips
- 1/2 cup yellow squash strips
- 2 tablespoons pine nuts, toasted
- 1 clove garlic, minced
- 1 teaspoon chopped fresh basil leaves
- 2 cups hot cooked rice
Directions
- Season veal with salt and white pepper; brown in oil in large skillet over high heat.
- Stir in red pepper, mushrooms, zucchini, squash, pine nuts, garlic and basil; stir-fry 3 to 4 minutes or until vegetables are tender crisp.
- Serve with hot rice.