Veal Paprika

Veal Paprika With Sauerkraut

Veal paprika is a dish of Hungarian origin and at that time it was cooked in a kettle and in Hungary veal paprika was one of the famous Hungarian stews.It belongs to Hungarian cuisine.Paprika did not appear till the 18th century and it was in the 18th century that the people started to season their foods with paprika.

If you are searching for a veal dish which is easy to make and have the delicious taste that appeals to the taste buds then veal paprika is the best dish.You can also make this dish to serve to your guests as it is tasty and well presentable.

If we talk about its effects on health then this dish has a very good effect on a persons health as it contains vitamin C which is a primary antioxidant which help protect cells from damaging free radicals.It also reduces the risk of cardiovascular and low blood pressure.It also reduces the blood glucose level in your body and reduces your weight. It helps to protect your skin from wrinkling and protects your skin from drying.It helps in getting your digestive system moving and protects you from constipation.

Veal Paprika
Veal Paprika

Step One To Prepare Veal Paprika

Ingredients

Scale pt=16  ounce qt=32 ounce  lb=pound or 16 ounce  oz=ounce 

ea=each serving  tsp=teaspoon     tbsp=table spoon

Yield: 50 portions  Each portion : about 4 oz, veal

Veal  18 lb

Method

  1. Cut meat into 1½-inch-by 1-inch-pieces

Step Two To Prepare Veal Paprika

Ingredients

Butter  1 lb

Onions sliced  6 lb

Garlic cloves minced  3

Paprika  6 tbsp

Dry wine or white wine vinegar(its non alcoholic)  8 oz

White stock (recipe given below)  8 oz

Method 

2. Melt butter in sauce kettle.Add onions and cook slowly until tender.Add garlic cook lightly.Add paprika.Add 8 oz dry wine or white wine vinegar and 8 oz of white stock.Add meat and cook until meat is slightly brown.

Step Three To Prepare Veal Paprika

Ingredients 

Sauerkraut (canned, drain and wash sauerkraut) with juice  10 lb

Method 

4. Brown 3 oz butter in a frying pan, then pour over cutlets.

5. Serve sauteed potatoes as a side dish.

White Stock

Step One To Prepare White Stock

Ingredients 

Yield about 4½ gallons

Bones veal,beef or chicken  25 lb

Water to cover  about 6 gallons

Method

  1. It is like preparation of stock.Cut bones with meat saw.
  2.  Wash and rinse all bones in cold water.
  3. Place bones in stock pot and cover with cold water.
  4. Place on range and bring to boil.Drain all liquid.Cover bones with cold water again.
  5. Bring to a boil.Reduce heat and simmer for 3 hours.

Step Two To Prepare White Stock

Ingredients 

Mirepoix:

Onions chopped  2 lb

Celery chopped  1 lb

Carrots  1 lb

Bay leaves  3

Thyme  1 tsp

Peppercorns ,crushed  1 tsp

Cloves whole  1 tsp

Parsley stems  from 1/2 bunch.

Method 

6. Add mirepoix,spices,herbs and parsley stems.

7.Simmer for an additional 3 hours.

8. Strain through china cap and cheesecloth.

9. Vent and cool. Refrigerate and use as required.

Breaded veal cutlet

Breaded Veal Cutlet And Its Benefits

Breaded veal cutlet is a delicious veal cutlet dish and it has also some very good health benefits .You will be amazed to know that it contains calcium,phosphorous,protein, potassium,vitamin D, vitamin B12,vitamin A, riboflavin.It reduces your coronary heart disease risk to 15-20 %.It also reduces the risks of dying from type 2-diabetes and also reduces blood pressure.

Origins of veal cutlet is somewhat hazy it was infact thought that the original recipe came from Vienna in 1700’s in the form of thin slices of veal dipped in egg,breaded and fried.However the latest studies in agrifood reveal that historical documents regarding Milan which shows that the feast of Saint Satyrus was celebrated in 1134 in Italy and he was honored by succulent and the delicious veal cutlet. 

breaded veal cutlet
breaded veal cutlet

Recipe

Scale pt=16  ounce qt=32 ounce  lb=pound or 16 ounce  oz=ounce 

ea=each serving  tsp=teaspoon     tbsp=table spoon

Yield: 50 portions  Each portion : 4 oz

Step One To Prepare Breaded Veal Cutlet

Ingredients

Veal cutlet (about 4 oz.each)  50

Method

Using boneless leg of veal, cut uniform portion about 1/4 inches thick.Place on cutting board or meat block and pound with cutlet hammer to flatten and break tissues.Do not pound hard enough to destroy meat.

Step Two To Prepare Breaded Veal Cutlet

Ingredients 

Breaded flour  2 lb

Salt  to taste

Pepper  to taste

Eggs whole  6

Milk  1 qt

Bread crumbs  3 lb

Method 

Bread according to standard procedure (recipe give below) using flour,salt and pepper: egg wash made of eggs and milk; bread crumbs of cracker meal.

Step Three To Prepare Breaded Veal Cutlet

Ingredients 

Salad oil  for sauteing

Method

3. Place 1/4 inch salad oil in heavy skillet and saute cutlets until golden brown on one side.Turn and brown other side.Remove and drain well.In mass production cutlets may be finished in oven on sheet pan or roast pan lined with brown paper.

Note: A richer egg wash can be made by doubling amout of egg and adding 1 cup oil.Oil is sometimes used to reduce browning.

Breading Procedures

(1)Place product or products in flour ,coating well.

(2) Remove and shake off excess flour.

(3) Immerse in wash wetting well so that no dry or floured areas are visible.

(4) Remove from wash with as little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere .

(5) Drain or gently shake off excess wash.

(6) Place in crumbs or breading agent.Cover well before handling Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.

(7) Remove from crumbs;shake off excess breading.The product is now ready for frying.It may however be refrigerated for future use.

When breading in quantity for future service, completed products should be covered lightly with crumbs before refrigerating to reduce sweating or drying out.(Procedure will depend on whether original state of product is moist or dry.)

The same basic steps are taken in breading of nearly all foods.Items such as veal cutlets and chicken breasts may be done singly without loss of time ,provided an adequate breading setup is arranged.

Scallops and other small items may be done in larger quantities, but in small enough volume to ensure complete coating with all breading products.Best results are obtained when a few products are processed at one time.Scallops are handled  in a slightly different manner by tossing loosely when in flour and in crumbs in order to coat them evenly.

Flour and crumbs should be sifted when lumpy to prevent lumps from adhering the product to be fried.The egg wash should be strained periodically to remove flour and bread crumbs.

Small quantities of breaded food should be taken from the refrigerator at one time .This reduces the possibility of spoilage in extremely warm weather and keeps most foods firm enough to handle without difficulty.

Foods should not be breaded too far in advance.Moist products tends to sweat.Dry foods tend to become dryer.It often becomes necessary to re bread them ; this may result in excessive breading which detracts from the product.Darker finished products  may also result.

Chicken Fricassee

Chicken Fricassee is a french dish which was the favorite dish of Abraham Lincoln.It is a french stew. Fricassee of chicken is found in both old cook books and also the new ones.

Fricassee of chicken is a great dish as it is delicious and also have a very good effect on a persons health as it contains vitamin C which is a primary antioxidant which help protect cells from damaging free radicals.It also reduces the risk of cardiovascular and low blood pressure.It also reduces the blood glucose level in your body and reduces your weight.It helps to protect your skin from wrinkling and protects your skin from drying.It helps in getting your digestive system moving and protects you from constipation.

Chicken Fricassee
Chicken Fricassee

Step One To Prepare Chicken Fricassee

Ingredients 

Yield: 50 portions: Each portion: 3 oz. chicken 5 oz, sauce

Pearl onions medium   100

Method 

Place onions in cool water to cover, bring to boil and simmer until done but not soft.

Step Two To Prepare Chicken Fricassee

Ingredients 

Mushroom caps small  50

Lemon juice  from 1 lemon

Method

2. Cook mushroom caps in small amount of boiling salted water with juice of 1  lemon.

Step Three To Prepare Chicken Fricassee

Ingredients 

There are no ingredients in this step.

Method 

3. Drain onions and mushrooms well.

Step Four To Prepare Chicken Fricassee

Ingredients 

Chicken meat cooked,boned and skinned  10 lb

Chicken veloute (recipe given below)  8 qt

Method 

4. Reheat chicken meat in stock it was cooked in;drain.

5. Combine drained vegetables and chicken meat with sauce, stirring gently to prevent breaking of chicken in small pieces.Serve with buttered noodles,if desired.

Chicken Veloute

Chicken Veloute
Chicken Veloute

Step One To Prepare Chicken Veloute

Ingredients

Butter or Margarine 10 oz

Bread flour  10 oz

Stock chicken (hot)  1 gallon

Seasoning  according to stock

Method

Melt butter in sauce pan, stir in flour to make a smooth roux.Cook roux slowly for 5 to 6 minutes; do not brown.

 Slowly whip in stock until thickened and smooth.Check seasoning.Continue to cook sauce for 30 minutes.

Strain and reserve for intended usage.

Variations: with addition of cream the above sauce becomes supreme sauce.With addition of egg yolks and lemon juice it becomes sauce allemande.

Cole Slaw

If you love to eat cabbage salad and want to eat tasty and healthy salad then we are going to tell you about a Cole Slaw salad which will prove to be very good for your taste buds and also it is beneficial for your health too.

If we talk about the history of cole slaw then this word arose in 18th century as an anglicisation of the Dutch term “koosla” which means cabbage salad.In 1770 a cooking book the sensible cook book:Dutch foodways in the old and new contains a recipe  which was attributed to a Dutch lady who mixed thin strips of cabbage with oil,vinegar and butter.The full fledge salad was prepared in 18th century when the mayonnaise was invented in 18th century.

This salad is also beneficial for your health as it will reduce the level of blood sugar in your body and it is also very effective in lowering down insulin levels in your body.You will be amazed to know that it also increase fullness that will reduce the rate at which the stomach empties thus it will help you in reducing your weight.It also assist the body in reducing the cholesterol level in the body

cole slaw
cole slaw

Recipe Of Cole Slaw

Step One To Prepare Cole Slaw

Ingredients 

Yield: 50 portions  

Cabbage,green,cleaned trimmed,core out  7 lb

Carrots finely shredded  3/4 lb

Onions finely minced  4 oz

Method

  1. Shred cabbage very fine.Mix with carrots and onions.

Step Two To Prepare Cole Slaw

Ingredients 

Vinegar  12¼ oz

Salad oil  6 oz

Sugar  3 oz

Mustard dry  2 tsp

Salt  1 oz

Mayonnaise (recipe given below)  1½ pt

Lettuce washed, cleaned,cleaned,trimmed  4 heads

Method 

2. Mix all other ingredients except lettuce and combine with cabbage mixture.

3. Toss lightly but mix well.

4. Chill thoroughly and serve in center of lettuce cup.

Mayonnaise

mayonnaise
mayonnaise

Recipe Of Mayonnaise

Ingredients

Yield: 1 qt

Egg yolks  4 yolks

Sugar  1 tbsp

Salt  2 tsp

Mustard dry  2 tsp

Salad oil  1¾ pt

Vinegar  2 oz

Lemon juice  2 tbsp

Method

  • Beat egg yolks in bowl
  •  Mix dry ingredients together and add to eggs in bowl.Beat a few minutes.
  • Add oil slowly at first ; when thick add a small amount of vinegar.Alternate oil and vinegar until all has been used.Finish with lemon juice.

Potato Salad

History Of Potato Salad

If you are a potato lover and want to have a side dish which can accompany with your main dish then Potato salad is the right choice for you because not only it is healthy but also it is delicious and the recipe which I am going to share with you will surely will appeal to your taste buds.

If we talk about its history then potato have originated from Germany from where it spread all over Europe.In America potato salad recipe is brought by the German and European immigrants which immigrate to the America from their native lands.

If we talk about the health benefits the potato salad is very healthy as it will assist your body in controlling blood sugar and insulin levels.It also increase fullness which will reduce the rate at which the stomach empties thus reducing the calorie intake which will help you to reduce your weight.It will also reduce the level of cholesterol in your body which is a very common problem in to

potato salad
potato salad

Step One To Prepare Potato Salad

Ingredients 

Yield: 50 portions  Each portion : 4½ oz

 

Celery diced fine  1½ lb

Onions minced  3 oz

Hard cooked eggs chopped medium size   8

Pimientos diced drained  17oz can

Mayonnaise (recipe given below)  about 1 qt

Method 

1.  Combine first 5 ingredients and refrigerate 2 to 3 hours or overnight if possible.

Step Two To Prepare Potato Salad

Ingredients 

Potatoes A.P  12 lb

French Dressing (recipe given below)  5 oz

Salt  to taste

Pepper  to taste

Lettuce, washed,cleaned and trimmed  4 heads

Method 

2. Peel and cut potatoes in 3/4 inch cubes.Boil until nearly tender.Keep slightly undercooked.Place pot of potatoes in sink and let cold water run in until potatoes are cool enough to handle, but still warm.

3. Drain very well and toss with french dressing and small amount of salt and pepper.Let stand until cool enough to combine with mayonnaise mixture.

4. Combine all ingredients and adjust seasoning if necessary.

5. Serve in lettuce cup.

NOTE: Potatoes will crush somewhat when mixing.It is important that they are not overcooked to prevent complete masking.Consistency may be adjusted as required.

Mayonnaise For Potato Salad

mayonnaise
mayonnaise

Ingredients

 

Yield: 1 qt

 

Egg yolks  4 yolks

Sugar  1 tbsp

Salt  2 tsp

Mustard dry  2 tsp

Salad oil  1¾ pt

Vinegar  2 oz

Lemon juice  2 tbsp

Method

  • Beat egg yolks in bowl
  •  Mix dry ingredients together and add to eggs in bowl.Beat a few minutes.
  • Add oil slowly at first ; when thick add a small amount of vinegar.Alternate oil and vinegar until all has been used.Finish with lemon juice.

French Dressing For Potato Salad

Ingredients

Yield: 1 quart 

Vinegar cider  8¼  oz

Salt  1 tbsp

White pepper   1½ tsp

Salad oil  1½  pt

Method

  • Dissolve seasoning in vinegar.Combine with oil and mix vigorously.
  • . Must be well mixed at time of use.

Kidney Bean Salad

Kidney Bean Salad And Its Benefits

If you are searching for a salad which is easy to make and you can also take it out on a picnic or on some outing by making it and putting it in some lunch box then kidney bean salad is a good choice for you.

kidney bean salad consist of high protein beans with a very tasty mixes of pickles,mayonnaise and eggs which will boost its taste which will surely appeal to your taste buds.

If we talk about its benefits to your health then you will be amazed that it contains iron and that will cater to your half day iron needs plus it contains calcium,iron vitamin B6,A and C.It will provide you 20 g protein on single serving.These beans are good for the hearts health as they reduce the risk of heart diseases,type 2 diabetes and various forms of cancer .They also help to maintain a healthy weight.

If we talk about the history of beans all the common beans like black bean,pinto beans etc has stemmed from their ancestor bean in Peru from where they spread to south and central America. These beans are spread to their final destination which is Europe by the Spanish explorers in 15th century.

kidney bean salad
kidney bean salad

Step One To Prepare Bean Salad

Ingredients

Scale pt=16  ounce qt=32 ounce  lb=pound or 16 ounce  oz=ounce 

ea=each serving  tsp=teaspoon     tbsp=table spoon

Yield: 50 portions  Each portions: about 4 oz

Kidney beans drained  2 No 10 cans

Method 

  1. Drain beans well.

Step Two To Prepare Bean Salad

Ingredients 

Hard cooked eggs   1 dozen

Pickles sweet or dill,A.P., small dice  1 qt

Celery small dice  1 qt

Onions chopped fine  4 oz

Pimientoes  17 oz can

Salt  to  taste

White pepper  to taste

Mayonnaise  to bind

Method 

2. Chop eggs and combine chopped eggs and all other ingredients except egg slices.Mix with mayonnaise to bind.Chill thoroughly.

Serve after chilling.

Lamb Curry With Rice And Chutney

Introduction To Lamb Curry With Rice And Chutney And Its History

Curried lamb is an Indian dish also known as kosha magsho it is its Bengali version with some variation in the method off cooking this dish and also this dish has also another variation known as railway mutton curry which originated during British raj.

Kosha mangsho is prepared in Bengali style and it consist of more gravy and has less juice and preparing in kosha style will retain its mutton flavor by using kosha cooking and sauteing methods.

The originals curried lamb is prepared in a large pot and we are going to share the original recipe with our viewers and this dish will give you the genuine flavor and taste of the original curried lamb.

Railway mutton curry originated during British raj and was served in long distance trains.This dish was served with dinner rolls.Some restaurants in Kolkata serve this dish in which coconut milk is used and tamarind is used to preserve this railway mutton curry.

Indian Lamb Curry
Indian Lamb Curry

Step One To Prepare Lamb Curry

Ingredients 

Scale pt=16  ounce qt=32 ounce  lb=pound or 16 ounce  oz=ounce 

ea=each serving  tsp=teaspoon     tbsp=table spoon

Yield : 10 portions   Each portion : 2 triangles as described below

Lamb fores, lean cut (1-inch-cubes)   18 lb

Water cold  2 galon

Sachet bag:

Thyme  1 tsp

Bay leaf  1

Cloves  whole  6

Method 

  1. Place meat in cold water.Stir with wooden paddle to separate.As water boils, remove scum that forms.Continue to remove scum until stock is clear.Add sachet bag and cover.Simmer 1½ to 2 hours.

Step Two To Prepare Lamb Curry

Ingredients 

Onions small dice  2 lb

Butter melted  2 lb

Bread flour  1½ lb.

Curry powder  3/4 oz

Method 

2. Saute onions in butter in large sauce pot.Cook until tender.Add flour,curry powder cook for 10 minutes.

3. When meat is cooked remove sachet bag and strain stock  in roux (mixture),stirring to keep smooth.Adjust seasoning and consistency; if curry flavor is not strong enough dissolve additional curry in cold water to remove lumps before adding sauce. 

Step Three To Prepare Lamb Curry

Ingredients 

There are no ingredients in this step.

Method 

Combine meat with sauce.Serve with rice pilaf and chutney.

Irish Lamb Stew

Introduction To Irish Lamb Stew

Irish lamb stew is a traditional folk dish of Ireland although the ingredients in the recipe keep changing from time to time except the mutton.Irish people make the Irish lamb stew by lamb meat or mutton which is less tender in sheep meat and usually the animal from which the stew was made was more than a year old and a year old sheep  fattier and its meat has a more strong flavor than the young sheep.These sheep were more abundant in those times.

Mutton was the dominant ingredients in the preparation of this dish so it was ensured that only the old sheep and those who were economically non viable sheep means the older sheep who  were less viable in producing milk and wool are chosen to make the dish as sheep were one of the source of income for Irish people as they consume and use their milk and wool to cater their needs.

Irish Lamb Stew
Irish Lamb Stew

Step One To Prepare Irish Lamb Stew

Ingredients 

Scale pt=16  ounce qt=32 ounce  lb=pound or 16 ounce  oz=ounce 

ea=each serving  tsp=teaspoon     tbsp=table spoon

Yields: 50 portions   Each portion : about 10 oz. with vegetables and sauce.

Water boiling  2 gallons

Lamb fores lean cut (½ inch squares)  17 lb 

Method 

  1. Place meat in 2 gallons of rapidly boiling water.Stir with wooden paddle to separate.As water returns to boil remove scum that forms.Continue to remove scum until clear.Simmer meat for 1½ hours or util tender.

Step Two To Prepare Irish Lamb Stew

Ingredients 

Pearl onions medium size  5 lb

Potatoes parisienne  (small in size)  2 qt

White turnips parisienne (small in size)  1 qt

Carrots Parisienne (small in size)  1 qt

Method 

2. Cook each vegetable separately in boiling water, drain.Add liquor from cooked carrots and onions to meat.

Step Three To Prepare Irish Lamb Stew

Ingredients 

Butter melted  20 oz

Bread flour  20 oz

Salt  to taste

Pepper  to taste

Method 

3. Place butter in heavy pot and add flour to make roux.Do not brown.When meat is cooked strain stock from meat into roux (mixture).Bring to boil.Adjust seasoning and add vegetables, mixing gently with wooden paddle.

4. Serve in bowl or large casserole or in a soup plate.

Note: This stew often made with diced vegetables and without roux and served in a bowl.It can also be thickened by making a puree of part of the potatoes and adding it to the stew.

Roast Beef Hash

Introduction To Roast Beef Hash

Roast Beef hash is a culinary dish mainly served in breakfast normally with potatoes and spices that are mixed together.Roast beef hash became popular in Britain and France during and after second world war when the fresh meat became scarce as rationing limited the availability of fresh meat.

In 2011 it was reported that hash was making a comeback as more than just a dish of leftovers and a breakfast item and was served in high end restaurants as a sophisticated dish in restaurants of United States.

Hormel a meat packing company in United States claims that it introduced the roast beef hash to the U.S. in 1950 but hash foods were part of American cuisine since 18th century and it is attested by the names of many dishes which contains the hash word with their names and also there were many hash houses present in the U.S. before the year 1950

Beef Hash
Beef Hash

Recipe

Step One To Prepare Roast Beef Hash

Ingredients 

Yield: 25 portions  each portion: 8 oz

Onions diced fine  1 lb

Celery diced fine  8 oz

Salad oil  5 oz

Method 

  1. Saute onions and celery in hot oil in skillet until tender.Cool.

Step Two To Prepare This Dish

Ingredients 

Potatoes cooked,cold (3/8 inches diced)  6½ lb

Roast beef cooked coarsely chopped  4½ lb

Salt  to taste

Pepper  to taste 

Method 

2. Combine onions and celery with potatoes and beef.Season to taste.

Step Three To Prepare This Dish

Ingredients 

There are no ingredients in this step

Method 

3. Pan fry 8 oz portion in hot frying pan with very little oil.Pan must be very hot when hash is added to prevent sticking.Form in shape of omelet by folding in thirds, edges to center.When heated through and golden brown,place on bake sheets to be reheated at service time.May be served with poached egg.

Note: Hash may be baked in pan in oven.For more economical service meat may be ground and ratio of potatoes increased.Other cooked meats may be substituted for roast beef and the hash named according to the ingredients.When serving plain or without poached eggs, hash may be sprinkled with fresh chopped parsley at serving time.

Yorkshire Pudding

Introduction To Yorkshire Pudding

The Yorkshire pudding was invented by the cooks in the northern England.The cooks invented it when the wheat flour came into general use .The cooks decided to make optimum use of the fat drippings from the meat when the meat is being roasted.During the roasting the meat whether it is beef,mutton drip some liquid which contains fats and these cooks make use of this dripping to make the batter pudding by adding the eggs milk bread flour butter etc.The first recipe related to Yorkshire pudding named as “the dripping pudding” was published in 1737 in a book named as “the whole duty of a woman”

Originally the Yorkshire pudding was served as a first course of the meal before the main course of meal to dull the appetite of the guests because the cost on the making of this pudding was less as compared to other meat dishes so this pudding is given to the diners so that after eating this pudding their appetite become dull and they will not each so much of the expensive meat dishes.

yorkshire pudding
yorkshire pudding

Step One To Prepare Yorkshire Pudding

Ingredients

Yield: 50 portions  Each portion: about 3 by 4 inches

Eggs whole  20

Milk  2 qt

Bread Flour  2 lb

Salt  1 oz

Butter melted  24 oz

Method 

  1. Break eggs in mixing bowl: beat well.Add milk : mix well.Add flour and salt ;beat until smooth.Beat in melted butter.

Step Two To Prepare Yorkshire Pudding

Ingredients 

Drippings from the roast beef (fat only)  24 oz

Method 

2. Place 12 oz drippings in each 2-15-by 18-inches baking pans.Place pans on the range and when smoking hot , divide batter evenly between pans.

3. Place pans in oven at 375°F on lower shelf or bottom of the oven .Do not open the door for 25 minutes.Total cooking time about 35 to 40 minutes.Remove from oven and drain excess fat by tipping pan to pour off excess.Cut in squares to serve,25 portions per pan.