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emeralds-green

a quick question..if you buy a good cut of veal and it is sliced thinly,do you still have to pound it?

so a good marsala makes a better scallopine:chef:

kitchenelf,thats looks absolutleybloomingfantastical...you guys great...

happy birthday angie..from australia:cool:

excellent andym...l will go with your recipe and let you know the result..thanks :smile:

looking around the web the basic italian recipe seems to be quite simple...you dip veal in flour mixed with salt and pepper ... fry in a mix of butter and oil remove from pan..add marsala and then reduce liquid...:ermm:

having trouble with that link andym...but it is the marsala recipe l,m after...

thanks kitchen elf..is that creme caramel that you have on your avatar..is my husbands favorite:smile: any ways just another quickie ...is Madeira the same as marsala...

wonderful recipe allenm1 trying it out on thursday...after a visit to our italian butcher in adelaide

sorry guys it was marsala l ment..have found a wonderful recipe at http://www.discusscooking.com/forums/f50/veal-scaloppini-with-madeira-and-porcini-mushrooms-15554.html?highlight=veal+scallopini so l may try this one ...never done scaloppini before..is there any hints you can give me...

hey guys..can you help ..want to cook this dish..has anyone got a recipe they would like to share... sorry guy..just found great recipe here..should have done search before.. http://www.discusscooking.com/forums/f50/veal-scaloppini-with-madeira-and-porcini-mushrooms-15554.html

there is a write up about the cucurucho over at.. a sweetmeat from baracoa in cuba... http://www.cubamaniaks.com/forum/viewtopic.php?t=1849.. does anyone know if it is found in south american countries...?

sounds fantastic Harborwitch:smile: having trouble getting hold of the paste here in oz...will have to order it over the web...

the colarado indians used it to colour their hair..the mexicans use the paste to marinate their carne asada..the cubans use it in many chicken dishes and soups...has a real pungent taste and adds a beautiful colour to any dish...and is very cheap.. you can use the seeds or grind them up in a...

has anyone heard of this dish..never came across it in cuba... HAITIAN CHARRUCU The Haitian immigration in the 18th and 19th centuries also brought its culinary culture, reinforced in the first quarter of the past century by the waves of Antillean sugarcane field workers (mainly Haitians...

woooo...l.m a cabbage roll freak...love um..this recipe l have to try...many thanks bluecat

hi barbara...l have to tell you that this site is fantastic...l will never need a cook book again and know where to come if l need advice..congrats to you all..:smile: yes the recipe is a good one...you know it is illegal to eat beef in cuba...the very young and old get a ration now and...

another one of my favorite recipes..our friend always cooks it for us in cuba very tasty... ropa vieja means old clothes, because this is how shredded beef looks. Ropa Vieja is a traditional Cuban dish. 3 1/2 pounds pot roast salt and pepper to taste 1/4 cup olive oil, divided 1 cup...

l think it is cured ham of bacon..not smoked..

sounds wonderful breezycooking.. if you don't mind l will add it to our web pages... hoping to add more recipes to the site...

from a friend..l think the celentro makes it speacial 500 grams dried black beans ..soak for 2 hours 4 cups of water 3 cloves of garlic, crushed 1 medium onion, chopped 250 grams green ham on bone cut in 1 inch pieces get butcher to saw in pieces..must stay on bone..of put the whole lot...