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* 1 teaspoon chopped fresh basil leaves
 
* 1 teaspoon chopped fresh basil leaves
 
* 2 cups hot cooked rice
 
* 2 cups hot cooked rice
  +
* 3 cups hot cooked rice
 
* 1 teaspoon oregano
 
* 1 teaspoon prepared horseradish
 
* 1/4 teaspoon ground black pepper
 
* 1 pound peeled and deveined shrimp
 
* 3 cups hot cooked rice
 
* grated Parmesan cheese (optional)
 
* 1/2 teaspoon salt
 
* 1/8 teaspoon ground white pepper
 
* 1/4 teaspoon ground nutmeg
 
* 1 cup shredded Swiss cheese, divided
 
* 1/4 cup dry white wine
 
* 1/4 teaspoon ground white pepper
 
 
===Directions===
 
===Directions===
 
#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

  1. Season veal with salt and white pepper; brown in oil in large skillet over high heat.
  2. Stir in red pepper, mushrooms, zucchini, squash, pine nuts, garlic and basil; stir-fry 3 to 4 minutes or until vegetables are tender crisp.
  3. Serve with hot rice.