The Red Hot Chili Paper

Send us some "foodback"

Peppercorn Beef
Crown Roast (Lamb)
Meatball Soup
Veal Stew
Osso Bucco
Veal Limone
Saddle Roast (Veal)
Veal Marinara
Veal Brisket
Veal Riblets
Veal Cordon Suisse
Veal Meatloaf
Grilled Veal Chops
Veal & White Wine
Chinese Veal Riblets
Veal Provencale
Basil Veal & Pasta
East-West Veal
Beef Wellington
Kufteh Kebab
Steak & Mushrooms
Beef Stew & Beer
Spicy Brisket
Irish Stew
Beef Carbonade
Kebabs Au Poivre
Beef Stew
Asparagus Beef
Beef Bourguignonne
Daube of Beef
Grilled Steaks
Broiled Filet Mignon
Peppered Tenderloin
Steak Tartare
Beef & Chili Sauce
Cracked Pepper Patties
Pepper Steak
Flank Steak
Panang Burgers
Orange/Rosemary Beef
Caribbean Steak
Texas Rub
Fruity Pot Roast
Autumn Stew
Filet Mignon Roast
Beef & Pepper Stew
Beef Stew II
Szechwan Beef
Five Spice Fried Rice
Stuffed Leg of Lamb
Rack of Lamb
Lamb Stew
Oranged Lamb
Lamb Jalapeno
Wine Basted Lamb
Honey Glazed Lamb
Spicy Lamb Stir Fry
Mandarin Lamb
Mixed Sausage Grill
BBQ'd Ribs
Baby Back Ribs
Pork Sate
Dijon Pork Satay
Honey Garlic Pork
BBQ'd Pork Steaks
Holiday Pork Roast
Pineapple Ham
Crown Roast (Pork)
Pork Roast
Ginger-Orange Ribs
Mandarin Pork
Chili Pork
Basil Veal & Pasta


      1 pound veal cutlets, from the leg
      1 teaspoon dried basil
      1/4 teaspoon salt
      1/8 teaspoon crushed red pepper
      1 tablespoon olive oil
      1/2 cup red bell peppers, cut into short thin strips
      1/2 cup chopped onions
      1 1/2 cups sliced mushrooms
      1 1/2 teaspoons cornstarch
      1/3 cup dry white wine
      2 cups cooked spinach linguine


    Pound veal leg cutlets to 1/8-inch thickness. Cut into 1 x 3-inch strips; set aside.  Stir together basil, salt, crushed red pepper, and olive oil. Heat 1 teaspoon seasoned oil  in 10-inch nonstick skillet over medium-high heat. Stir-fry red bell pepper strips and  onion 1 minute. Add mushrooms; stir-fry 2 minutes, just until vegetables are crisp-tender.  Remove from skillet and reserve. In remaining seasoned oil, stir-fry veal strips, half at  a time, over medium-high heat, 1 to 2 minutes, just until cooked through; remove veal from  skillet and reserve. Stir cornstarch into wine until smooth. Add wine to skillet; cook  over high heat about 30 seconds, until thickened. Return veal and vegetables to skillet;  heat through. Serve over pasta.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the