Scallopini

I'm a big fan of beancurd, also known as "tofu". You can find them in a various textures in any Asian grocery stores today. There is the run-of-the-mill firm white tofu for deep frying or stuffing with fillingss; the soft, silken ones for soups or stewing; the 5-spice and cured white ones for salads and stir frying; and last but not least, the thin sheet kind for wrapping deep fried vietnamese shrimp patties. Today, I am going to share my favorite kind with you - the Japanese Egg Tofu . These are vacuum- packed in plastic tubes, medium-soft textured, and the color is slightly off-white. It turns a mild shade of yellow when cooked and has an eggy taste to it as it melts in your mouth. For those living in the Los Angeles area, you can only find this delicious egg tofu at the Hawaii Supermarket in Monterey Park.I have never lost my craving for egg tofu ever since I moved to the States, and it was pure joy when I rediscovered them. Mom used to buy them for me almost every other week at th

Ingredients: 4 Veal Scallopini2 tablespoons butter1 tablespoon olive oil4 ½ oz fresh sliced mushroomssalt & pepper to taste1/3 cup heavy cream Directions: Heat the butter and oil in a heavy skillet and brown the Scallopini on both sides. Remove and keep warm. Add mushrooms, stirring in the skillet and cook for 10-12 minutes on low heat. Season. Drain the cooking fat and replace with cream. Stir on high heat for 2-3 minutes to deglaze the bottom of the skillet. Pour sauce over the Scallopini and serve immediately. Serve with: Pasta, tomatoes provencales Recipe source (Veal Appeal Recipe Booklet) For more exciting veal recipes, go to www.vealrecipes.comWe are not liable for weight gain for the listed recipes. :-)

This recipe is our daughters. Delicious, quick and easy :-) 4 Chicken Breasts - Sliced in half so they are about 1/2 inch thick1/2 Cup Diced Green Onions1 Pkg (8 oz) Mushrooms - washed and sliced8 Tbls Butter - cut in half1 Cup Heavy Cream1/2 Cup White Wine3-4 Tbls Olive Oil1 Pkg (8 oz) Linguini - cooked Al Dente Cook Pasta while cooking Chicken Scaloppini. When done set aside. In large skillet heat olive oil. Sauté mushrooms until done - set aside. Melt 1/2 the butter - sauté chicken - cook 6-8 minutes or until chicken is cooked through and golden brown on each side. Set on plate in oven (on warm). Melt remaining butter. Sauté mushrooms and scallions together for approximately 2-3 minutes. Whisk in wine and cream and whisk gently until boiling (3-4 minutes). Top pasta with chicken then cover with sauce. Serve with shredded parmesan.We are not liable for weight gain for the listed recipes. :-)

Dontcha love chicken? It's so easy to prepare, and it's cost effective. Ingredients: 4 tbs. Butter, divided (unsalted)2 skinless boneless chicken breasts1/3 cup water½ tsp. Chicken bouillon or your own home made chicken base brothSalt and Pepper to taste2 cups sliced mushrooms1/3 cup thinly sliced green onions¼ cup white wine1/3 cup heavy whipping cream Instructions: Melt 2 tbs. Butter in a large non-stick skillet. Sauté mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tbs. Butter in same skillet. Sauté chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. (If chicken isn't done when golden brown place in oven on 400 degrees until remaining recipe is finished) Add onions to pan; sauté until tender. Add water, wine, and bouillon to pan. Bring to boil. Cook and stir until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened