Best 12 Veal Scallops In Mustard Cream Sauce Recipes
If you are looking for an easy and delicious way to cook veal scallops, then this recipe for veal scallops in mustard cream sauce is a perfect choice. This dish is made with tender veal scallops that are seared until golden brown and then simmered in a creamy sauce made with mustard, white wine, and cream. The result is a flavorful and elegant dish that is sure to impress your guests. Whether you are cooking for a special occasion or just looking for a delicious meal, this recipe is sure to please everyone at your table.
Check out the recipes below so you can choose the best recipe for yourself!
VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE
John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare - like this veal sauté.
Provided by John Schumacher
Categories Milk/Cream Mushroom Sauté Quick & Easy Veal White Wine Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
- Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.
VEAL IN MUSTARD CREAM SAUCE
Make and share this Veal in Mustard Cream Sauce recipe from Food.com.
Provided by sams1
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in frypan. Dust steaks with flour and fry for about 3 minutes on each side.
- Remove steaks and keep warm.
- Add to the same pan garlic, fry until soft.
- Add mustard and wine, cook for 3 minutes.
- Add cream to pan stir to combine.
- Return veal to the pan, coating all sides with sauce. Cook for 1 minute more.
Nutrition Facts : Calories 267.3, Fat 25.3, SaturatedFat 12.4, Cholesterol 66.3, Sodium 21.6, Carbohydrate 5.8, Fiber 0.1, Sugar 0.3, Protein 1.8
VEAL SCALLOPS IN MUSTARD-CREAM SAUCE
Rich and delicious, use a good Dijon type mustard that you pick up in your local cheese shop, or on the gourmet isle of a grocery, it is okay to use some whole mustard, if you like that flavor, but only a few teaspoons of it. This recipe will serve six persons, but I find it never does, use it as part of a rich meal. As long as the butcher slices the scallops thinly, no pounding will be required, I have treated them.
Provided by Tuck Burnette
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a good sized mixing bowl, beat together the egg, sherry, pepper and soda. Add the veal, turning to coat well, leave for as long as desired, but not so long that it needs to chill, do keep it at room temperature.
- Measure the amount of cornstarch when ready to proceed and toss it with the veal slices, coat them as well as one can, you may, if the veal will not take on the starch easily, add a few teaspoons of water, the veal breading gets runny easily, and it should be rather stiff, it does not matter, if after a minute or two of stirring, that the veal has some places that look a little powdery, the heat of the pan will diminish any unevenness in the coating there.
- Using a 12-inch heavy sauté pan, have a plate standing nearby, melt half of the butter with all of the vegetable oil, add the scallions, season with a little salt, and cook over medium, or medium low heat, stirring often, until they are softened, but not browned.
- Slide the scallions a bit around the pan and slip in as many veal slices as will fit easily, without overlapping.
- Cook for only about 1 minute on each side, over a moderate, or less heat, when working in a pan that is not non-stick (which are the only ones I use), some care may need to be taken in flipping the veal. Transfer them to a plate, cover if desired.
- Repeat until all the veal has been used up, keeping the scallions floating in the fat, free, for the most part, of the underside of the veal. Do not be worried if the scallion turns gold, do not be dismayed if parts of the starch coating stick a little in the pan, scrape them up, allowing them to turn gold in the drippings, they will be all the better.
- When half of the veal has been used, add the remaining butter, melt and proceed. Once the veal has been transferred to the plate, it should bleed.
- Add the wine, stir often, reduce it well, it may form a paste, but reduce it in any case.
- Stir in the mustard and cream, reduce by half. Taste and correct for salt and pepper, remembering the veal.
- Slip it back into the pan, tilting and turning to coat well, warm through, but briefly, certainly less than two minutes.
- Serve at once in warm plates.
VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE
Steps:
- Place each veal round between 2 pieces of plastic wrap and pound to a 1/4-inch thickness, using a meat mallet or the bottom of a small, heavy pan. Transfer the veal to a baking sheet. Combine the oregano, lemon zest, 2 teaspoons salt and 1 teaspoon pepper in a small bowl, then rub over the veal. Cover in plastic and place in the refrigerator for at least 30 minutes.
- Remove the veal from the refrigerator and dredge in flour to coat both sides. Shake to remove excess flour, then set the veal aside on a plate or tray.
- In a large skillet, heat 4 tablespoons of the butter over medium heat until melted and bubbling. Working in batches, fry the veal until golden and just cooked through, about 2 minutes per side. Remove from the pan and set aside.
- Add the remaining 4 tablespoons butter and the onions to the pan and cook until the onions are softened, 2 to 3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt and 1 teaspoon pepper, and saute until soft and golden, 3 to 5 minutes. Add the chicken broth and cook until the sauce is reduced by half and thickened.
- Transfer the cooked veal to a serving plate and pour the sauce all over it. Top with the parsley and serve.
SAUTEED VEAL SCALLOPS IN WILD MUSHROOM CREAM SAUCE
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Dredge scallops in flour, shaking off excess, and season with salt and pepper. In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side. Transfer to sauce for just a minute and season mixture with fresh lemon juice and chervil.
- Make the sauce: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute. Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 3 to 5 minutes, or until mushrooms are soft. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes. Add the cream and reduce until lightly thickened. Correct seasoning. Cover with a round of buttered waxed paper and keep hot.
VEAL SCALLOPS WITH WILD MUSHROOM, MUSTARD, AND TARRAGON SAUCE
Categories Herb Mushroom Mustard Sauté Quick & Easy Veal Fall Tarragon Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.
SCALLOPS WITH MAPLE MUSTARD CREAM SAUCE RECIPE
Provided by á-174942
Number Of Ingredients 6
Steps:
- Saute bacon and pour off fat. Cool and crumble. Set aside. Melt butter in same skillet over medium-high heat. Briefly saute scallops until heated through about 3 minutes. Remove with a slotted spoon to a warm bowl. Add half-and-half to scallop liquid and boil cream, stirring occasionally, until reduced to about 3/4 cup. Keep an eye on the heat and lower to medium, maintaining a steady reduction. Add mustard, maple syrup and pour in any juices collected in scallop bowl. Boil another 3 to 4 minutes until reduced again to sauce consistency. Add scallops and crumbled bacon to sauce, toss quickly and serve immediately. This recipe yields ?? servings.
VEAL PAILLARDS WITH MUSHROOM, MUSTARD, AND SHERRY SAUCE
Before making this dish, read our handy instructions on how to make paillards. Veal is often sold as cutlets. Pound them if they need to be thinner or more even. For oven fries: Cut russet potatoes into 1/2-inch-thick sticks. Toss with olive oil, salt, and pepper. Roast at 425 degrees, turning once, until golden, about 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Season paillards on both sides with salt and pepper. Heat extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until butter foams. Add 2 paillards, and saute on 1 side until golden brown, about 2 minutes. Flip, and saute paillards until cooked through, about 30 seconds. Transfer to a plate. Repeat with remaining paillards.
- Add sliced mushrooms, minced shallot, and 1 tablespoon unsalted butter to skillet, and cook over medium heat, stirring often, until mushrooms are golden, about 2 minutes. Add medium-dry sherry and grainy mustard, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Add chicken stock and any plate juices. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in 2 tablespoons cold unsalted butter (cut into small pieces) until just melted, and sprinkle with fresh chives. Season to taste.
VEAL SCALOPPINI WITH LEMON CREAM SAUCE
A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.
Provided by tlthompson
Categories Everyday Cooking
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
- Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.
Nutrition Facts : Calories 681.2 calories, Carbohydrate 35 g, Cholesterol 232.7 mg, Fat 45.1 g, Fiber 1.9 g, Protein 30.6 g, SaturatedFat 18.6 g, Sodium 1012.4 mg, Sugar 3.7 g
VEAL SCALLOPINI IN A SWEET RED PEPPER SAUCE
This recipe has been in the family for generations. The meat is so tender and with the red pepper sauce, is so flavorful you'll want to make it at least once a week! I love serving this with a spring mix salad with a balsamic vinaigrette. Instead of scallopini, you can use veal cutlets and sometimes beef cutlets. The beef cutlets would take another 10 minutes longer cooking with the sauce.
Provided by CucinaItaliana
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Pound veal cutlets a few times with a meat mallet to tenderize, if desired. Beat egg with milk in a shallow bowl. Stir bread crumbs, parsley, garlic powder, salt, and black pepper in a separate bowl until well combined.
- Heat 2 tablespoons vegetable oil, or enough to cover the bottom of a skillet, over medium heat. Dip each cutlet in egg mixture and then in crumb mixture to coat. Fry the cutlets in the hot oil until browned, about 3 minutes on each side. Drain cutlets on paper towels.
- Heat 2 more tablespoons vegetable oil in the same skillet; cook and stir red bell peppers and onion in the hot oil until soft, about 8 minutes. Pour stewed tomatoes into vegetables and stir in water and sugar, dissolving sugar into the sauce. Bring to a boil, cover, and simmer for 30 minutes.
- Reduce heat to low. Place veal cutlets into the sauce, cover, and simmer until veal is very tender, about 30 more minutes.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 26.7 g, Cholesterol 90.5 mg, Fat 6.6 g, Fiber 3.2 g, Protein 18.3 g, SaturatedFat 2 g, Sodium 764.2 mg, Sugar 9.2 g
VEAL WITH MUSHROOM-WINE SAUCE
A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.
Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
SCALLOPS WITH A CREAMY SAUCE.
great for dinner partys or dining with friends. this sauce could also be paired with other meats/fishes.
Provided by emily12345
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- heat a little amount of oil in a pan
- add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
- next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
- Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
- serve the scallops with the sauce and season again, serve with a warm bread baton
Top Culinary Recommendations for an Unforgettable Veal Dish: Embracing Culinary Mastery
To ensure a culinary masterpiece, it is essential to adhere to specific techniques and recommendations. Here are some invaluable tips to guide you in crafting a delectable Veal dish:
- Tenderizing the Veal: Utilize a meat mallet or the back of a heavy spoon to carefully and evenly flatten the veal cutlets. This process, known as pounding, helps break down the muscle fibers, resulting in a more succulent and enjoyable texture.
- Achieving Optimal Seasoning: Enhance the natural flavors of the veal by generously seasoning both sides of the cutlets with a flavorful combination of salt, freshly ground black/white peppers, paprika, and thyme. This seasoning not only adds depth but also complements the creamy mustard-based accompaniment.
- Unlocking the Culinary Potential of Flour: Dredge the seasoned veal cutlets in a thin layer of plain white/all-purpose/rice/semolna (best option for gluten-free) . This step facilitates the formation of a golden-crumbled crust, sealing in the natural juices and imparting a delightful texture.
- Patience is Key: Refrain from overcrowding the cooking pan. Cook the veal cutlets in batches to ensure even and thorough cooking. Patience in this stage is paramount to achieving perfectly browned exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exterw exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter exter
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love