ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: veal prudhomme

Misc.
Renee, I too am looking for Veal Prudhomme. None of Paul Prudhomme's books have a recipe for the dish. What was your dish like? Did it consist of veal cutlets in a spicy, creamy sauce with scallops and topped with scallions? Perhaps we can collaborate and figure out how to make a comparable dish. PS the reataurant we used to have this at was the Parakeet Cafe in Bowling Green, KY.
MsgID: 144748
Shared by: Mimi
In reply to: ISO: veal prudhomme
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: veal prudhomme
  renee
2 Prudhomme Cooks
  Lee, La
3 re: veal prudhomme
  Mimi
ADVERTISEMENT
Random Recipes
  • Simple Sugar-and-Spice Doughnuts
  • SIMPLE SUGAR-AND-SPICE DOUGHNUTS "It can’t get any simpler than this: a soft, easy-to-make, easy-to-roll-out dough that is quickly deep-fried in bubbling, hot, fresh peanut oil. It’s fun to watch the circles turn gol...
  • Sausage Bread (using refrigerated crescent roll dough)
  • SAUSAGE BREAD 3 pkgs. crescent rolls 1 lb. Bob Evans ground sausage, regular 1 lb. Bob Evans ground sausage, hot 3 eggs (save part of one for brushing tops) 1/4 lb. grated cheddar cheese 1/4 lb. Swiss cheese 1 tsp. ea...
  • Zucchini Appetizers (using grated zucchini, Bisquick)
  • ZUCCHINI APPETIZERS 3 cups coarsely grated zucchini 1 cup Bisquick baking mix 1/2 cup finely chopped onion 1/2 cup grated parmesan cheese 1/2 cup vegetable oil 4 eggs, slightly beaten 2 tbsp snipped parsley 1/2 tsp sa...
  • Pittsburgh Chipped Ham Barbeque
  • PITTSBURGH CHIPPED HAM BARBEQUE 1 pound of chipped ham equal parts of Heinz Ketchup and Pepsi (1 cup each approx.) Cook till it reduces a little. That's all there is to it. Serve on a bun Needs lots of...
  • Stir-Fried Spinach with Garlic Tofu
  • STIR-FRIED SPINACH WITH GARLIC TOFU 1 lb Fresh spinach 2 Tbsp Peanut oil 4 Cloves garlic, diced 1⁄2 tsp Salt 1⁄2 lb Firm tofu, diced into in 1/2" cubes 1 Tbsp Rice wine or dry sherry Wash and thoroughly d...
  • Fish Tacos - Almost like Rubio's (repost)
  • FISH TACOS (ALMOST LIKE RUBIO'S) BEER BATTER: 1 cup flour garlic powder ground red pepper or ground black pepper 1 cup beer Mix flour with a tsp or more of the spices. Stir the flour...
ADVERTISEMENT
  • Potato Soup (Presto Pressure Cooker Manual, 2006)
  • POTATO SOUP 1 tablespoon vegetable oil 1 cup finely chopped onions 1⁄2 cup finely sliced celery 3 cups chicken broth 4 cups peeled, diced potatoes 1⁄4 teaspoon white pepper 1⁄4 teaspoon basil 1 (12 o...
  • Neatloaf
  • I used to live in San Diego and was so impressed with "neatloaf" that I tried to get the recipe with no luck. My partner, who dislikes vegi-loaves or burgers, thinks it's great. I'm delighted to have the recipe. Thanks s...
  • Chocolate Pecan Squares (Cook's Magazine, 1988)
  • CHOCOLATE PECAN SQUARES Butter, softened (for greasing pan) 3 oz. semisweet chocolate, chopped in small pieces 3 Tbsp. butter 6 oz. pecans (about 1-1/2 cups), chopped 1/2 cup flour 2 eggs Salt 1 Tbsp. rum (optional) 1...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: veal prudhomme
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!