September 2018 2018 Cooking Recipes Meatloaf Recipes Banana Cake Recipes Pork Tenderloin Recipes Lamb Recipes Chicken Kitchen Recipes Stir Fry Recipes Apple Recipes Side Dish Recipes Grains Recipes Super bowl Recipes Low Carb Recipes Thanksgiving Recipes Halibut Recipes Stews Recipes Scallop Recipes Chicken Recipes Lemon Cake Recipes Frozen Lemon Cake Recipe 3 Eggs, separated 1/2 c Sugar 2 Lemons, juice and rind 1 c Heavy cream 2/3 c Graham cracker cru... read more Basic Recipes Almond Meringue Master Chefs Apricot Glaze Great Chefs Asparagus Sauce Great Chefs Beef Stock Master Chefs Bordelaise Sauce Master Chefs Chicken Stock Master Chefs ChiliCorn Sauce Master Chefs Chocolate Cake Master Chefs Chocolate Leaves Master Chefs Veal Stock Master Chefs Recipe Veal Stock Master Chefs recipe and other basic recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Quick tips & how to cook instructions & ingredient information 2 tb Oil, vegetable 6 lb Bones, veal, meaty, OR combination of veal and beef bones 2 md Onions, trimmed, quartered don't peel 2 lg Carrots, peeled, trimmed coarsely chopped 2 ea Celery, stalks, trimmed, coarsely chopped 1 ea Leek, trimmed, halved lengthwise, coarsely chopped, (white and green parts) 4 ea Garlic, cloves, unpeeled 1 bn Parsley, stems 2 c Water, plus more as needed 2 md Tomatoes, fresh or canned, cored, coarsely chopped 1/2 ts Thyme, dried, or 3 ea Thyme, sprigs 2 ea Bay leaf 2 ea Cloves 3/4 ts Salt, coarse 8 ea Peppercorns Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium high heat (use 2 burners if neces ) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the soup into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to e tract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will keep for up to 3 days in a refrigerator, and up to 6 months in a freezer. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Veal Stock Master Chefs recipe and other basic recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Rating: 5.0 303 people have voted Last Reviewed on 2018-09-22 2018 Cooking Recipes » Basic Recipes » Veal Stock Master Chefs Saturday, Sep 22 2018 2018 Best Cooking Recipes New Recipes Buffalo Chicken Wings 4 Buffalo Chicken Wings 4 Buffalo Chicken Lasagna Buffalo Chicken Rolls Buffalo Chicken Wings with Blue Cheese Dipping Sauce Buffalo Chicken Rolls New Cooking Recipes Cider Apple Cake Recipe 2 md Baking apples peeled, cored thinly sliced Nut mi ture 7/8 c Pecans 2/3 c Sugar Recipe by: The New Complete International Jewish CAKE MI TURE 1/2 cup soft margarine 2/3 cup superfine sugar 3 eggs 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon pumpkin pie spice 2/3 cup dry apple cider or apple juice Chop the nuts coarsely in the food processor, then put with the sugar in a small bowl. Put the apples in another. Grease a pan appro imately 12 8 2 in. and preheat the oven to 375 degrees F. In an electr... Cooking Magazines: Best Cake Recipes » September 2018 Dish Of The Day Apricot Fizz Recipe Ingredients 3 c Apricot juice unsweetened 3 c Diet gingerale 1 tb Lemon juice Chill apricot jui... read more Category: » Low Carb Recipes View more dishes Top 5 Cooking Categories Baked Treats Recipes Grains Recipes Cake Recipes Dessert Recipes Asparagus Recipes View More Categories
