How To make Veal Adriana
MUSTARD SAUCE:
3 tb Mustard, Dijon
1 md Lemon, juice of
6 oz Cream, heavy
Salt (to taste) Pepper, white (to taste) VEAL:
1 lb Veal, scaloppine, pounded
-- thin Flour Oil, olive 1 c Wine, white
1/4 c Broth, chicken
1/4 c Gravy, brown
Parsley, chopped Mustard Sauce: ============== Mix all ingredients in a bowl to form a smooth sauce. Veal: ===== Lightly flour the veal slices. In a saute pan, warm the oil then saute the veal for 1 minute on each side. Drain off the oil and add wine to the pan (do not cover the veal with the wine). Bring the liquid to a boil, then lower the heat and add chicken broth, brown gravy, and mustard sauce. Add 1 teaspoon of chopped parsley and simmer for 3 to 4 minutes. Remove the veal slices from the pan and arrange them onto a serving dish. If your sauce is too thick, add a little broth; if it's too thin, add some cream. Heat the sauce well and pour it liberally over the veal. Garnish the dish with chopped parsley. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA
How To make Veal Adriana's Videos
Calabrian Pork Recipe | Teresa Giudice
Here's a spicy recipe for you this week. A lot of people have been asking for a recipe made with pork so here it is!
Calabria Pork is such a great dish that my family loves. If spicy isn't for you, feel free to replace the peppers with a sweet option.
Thanks so much for watching and catch my next episode next Wednesday at 7pm EST.
Love, love, love you - @TeresaGiudice
Ingredients-
Extra-virgin olive oil
Red wine vinegar
Fresh basil
Dried oregano
Garlic cloves
Salt
Black pepper
Boneless pork loin chops,
Red potatoes
Hot or sweet fresh cherry peppers
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Credits
Executive Producer: Teresa Giudice
Executive Producer: Tommy Burns
Director: Abi Perl
DP: Bryan Nunez
Gaffer: Cole Fraser
Audio: Anthony Charles
Editor: Diego Cole
Production Company: Lift Off Labs
#TeresaGiudice #CalabrianPork #Recipe
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KETO Meat Stuffed Grape Wine Leaves - Sarmale (Ro) - Dolma (Turkey)
Although believed to be a Romanian traditional recipe, or even Greek, the meat stuffed grape wine leaves have Turkish roots.
I have separated this recipe in two videos, and although essentially they have the same beginning, and ending, some parts are unique to their recipe niche. This video is a play by play on how to make this classical recipe, as KETO friendly as possible. Please continue to measure your fat/carbs/protein percentages intake and limit your servings based on your desired macros.
This is a delicious recipe and the serving suggestion is with polenta, and sour cream (that is where you can add more fat to your keto diet).
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Love,
Adriana
Milanesas De Bistec ???? y Puré De Papas ???? Y Zanahoria ???? Adriana’s Baking Show
The Sopranos - Da Giovanni feud - Tony vs Artie
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