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Messages - HES

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1
FOR SALE OR TRADE / HEIRLOOM SEEDS AND PLANTS FOR SALE
« on: February 26, 2018, 10:40:16 am »
Several varieties of tomatoes ,cabbage,squash,pepper Seeds available while the last .
Heirloom Tomato Plants available @March 10
ORDER NOW they go fast !!!!!!!!!
254-205-9996

2
LOCALLY GROWN ORGANIC/PESTICIDE FREE VEGIES / Re: SCHUMAN GARDENS
« on: June 15, 2017, 04:55:46 pm »
UGLY TOMATO  June 13 2017


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LOCALLY GROWN ORGANIC/PESTICIDE FREE VEGIES / Re: SCHUMAN GARDENS
« on: May 22, 2016, 10:39:33 am »
First Harvesting this year for our Breakfast Radishes . Good just to eat whole or chop up in a salad ,Pickle them, make Relish ...........
You can eat the Greens too.  ::) You can eat the tops just like Spinach or Chard as well as Freeze them for later use  .

4
FOR SALE OR TRADE / Nice Cannon Digital Camera
« on: December 12, 2013, 11:36:26 am »



SOLD!!Cannon A710 iS Digital Camera in Box with all the goodies.
125.00 Ready to take pictures or short movies!!!1
254-205-999six

5
LOCALLY GROWN ORGANIC/PESTICIDE FREE VEGIES / New Variety of Squash
« on: July 15, 2013, 08:12:42 am »
Introducing for the first time in all time
The Rabbit Squash

6
German Foods / SAUERBRATEN
« on: September 29, 2012, 06:18:17 pm »
Sauerbraten


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pound Beef Roast -- Boneless
1 cup Water
1 cup Wine Vinegar
2 Onions; Medium -- Sliced
1 teaspoon Salt
6 Peppercorns
2 Bay Leaves
2 Cloves
2 Tb Vegetable Oil
1 Tomato -- Medium *
2 Tb Unbleached Flour
2 teaspoon Sugar
1/4 cup Water

* Tomato should be peeled and chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++
Place meat in a large container (NOT Metal). In a saucepan bring water,
vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over
meat. Refrigerate for 2 to 3 days, turning several times each day.
Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch
oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2
hours, until meat is tender. Remove meat from juices. Also remove
peppercorns, cloves, and bay leaves. Mix flour and sugar with water until
lumps disappear. Add to pan juices and cook until thickened. Serve with
boiled potatoes and red cabbage.
Variations: Meat can also be placed in a 325 degree oven and baked or it could
be cooked on low in a slow cooker for 3 to 4 hours.
__________________

7
German Foods / GERMAN POTATO PANCAKES
« on: September 29, 2012, 06:15:29 pm »
GERMAN POTATO PANCAKES

Yield: 4 servings

6 lg Potatoes -- mashed
2 Well-beaten eggs
1 1/2 tb Flour
1/4 ts Baking powder
1 1/2 ts Salt
1 sm Grated onion
Eggs

Mix above ingredients. Drop by spoonfuls into 1/4 inch cooking oil.
Turn to brown on both sides. This makes about 12 (3 inch) cakes.
Good served with applesauce.

8
German Foods / Hochrippe Und Sauerkraut (Spareribs and Sauerkraut)
« on: September 29, 2012, 06:13:47 pm »
Hochrippe Und Sauerkraut (Spareribs and Sauerkraut)

Yield: 4 servings

32 oz Sauerkraut; Canned (2 Cans)
1/2 ts Caraway Seeds
3 lb Spareribs; Country Style
1/2 ts Pepper
2 ts Paprika
10 ea Bacon; Slices,Rolled In Flour
6 ea Beef Bouillon Cubes

Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart
casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika,
bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3
to 4 hours. Fry floured bacon slices. Break bacon into saurkraut.
Remove bones from the sauce before serving. Serve with dark bread and
steins of beer.
__________________

9
German Foods / German Style Red Cabbage
« on: September 29, 2012, 06:12:43 pm »
German style red cabbage

1 med. red cabbage, shredded
1 c. chopped onion
2 tbsp. butter
1/4 c. sugar
5 tbsp. vinegar
1 tsp. salt
Pepper to taste
3 apples, peeled and sliced thin
1/2 tsp. caraway seed (optional)
Saute chopped onion in butter. Add cabbage, sugar, vinegar, salt,
pepper, and apples. Simmer 30 minutes. Add caraway seed. Serve
hot.
__________________

10
German Foods / Potatoe Dumplings Au Gratin
« on: September 29, 2012, 06:11:40 pm »
Potato Dumplings Au Gratin
3-medium potatoes, cooked until well done and mash in bowl.
Add: 1 Large beaten egg and 1 Cup flour.
Knead until well mixed. Roll the dough into a 1 inch diameter rope. Cut into dumplings and put them in a greased baking dish.
In a small bowl: Melt 1/4 cup butter, add 1-1/4 cup sour cream or half & half, 1/2 teaspoon poultry seasoning, salt and pepper. Pour over dumplings and sprinkle with a little grated cheese. Bake uncovered at 350* for 30 minutes.
__________________

11
German Foods / GERMAN-STYLE HASENPFEFFER
« on: September 29, 2012, 06:09:36 pm »
GERMAN-STYLE HASENPFEFFER


-------- ------------ --------------------------------
1 Rabbit, cut into pieces
2 tb Vegetable oil
1 Bay leaf, crumbled
1 Garlic clove, chopped
1 Spice clove
2 tb Bacon, diced
2 Small carrots, chopped
Mushrooms, optional
1/2 c Vinegar
1 1/2 c Water
1 c Sour cream or evap. milk

Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice
clove, bacon, carrots and mushrooms. Add rabbit and simmer until browned.
Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water over
meat. Cover pan and simmer until tender. Before removing pan from heat,
add cream or evaporated milk. Serve hot with dumplings or large noodles.

12
German Foods / Wienerschnitzel/Schweineschnitzel
« on: September 29, 2012, 06:04:30 pm »
Lightly breaded boneless veal or pork cutlet - This is one of my favorite dishes and it is SO easy to make!
Ingredients:

4 thin boneless pork chops or veal chops
1/2 c. oil (I use olive oil)
3/4 c. fine bread crumbs
2 eggs
salt & pepper
2 lemons

Preparation Time: less than 10 mins.

Directions:

Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8"). Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the bread crumbs onto a plate or flat surface. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat. Then coat the entire cutlet with the bread crumbs. Place in hot oil and cook on both sides until golden brown. It only takes about 1-2 minutes per side. Serve each cutlet with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving. I prefer to squeeze the lemon juice onto the meat just before I eat it. I prefer to serve with half a lemon, rather than wedges, because it is not as messy when you squeeze it. (Which you would appreciate if you have paper cut)!

** Some people serve this with a fried egg placed on top of the schnitzel.

13
RECIPE'S / SUBSTITUTIONS
« on: September 16, 2012, 06:54:06 pm »
Ingredient Substitution List

1 teaspoon baking powder = teaspoon baking soda plus cup buttermilk or
teaspoon baking soda plus 5/8 teaspoon cream of tartar

1 cup sifted cake flour = 7/8 cup sifted all-purpose flour or 1 cup
all-purpose flour minus 1-2 tablespoons

1 cup self-rising flour = 1 cup sifted all-purpose flour plus 1 teaspoons
baking powder and teaspoon salt

1 cup all-purpose flour = 1 cup whole wheat flour

1 cup honey = 1 to 1 cups sugar plus cup liquid

2 large eggs = 3 small eggs

1 medium egg = 2 egg yolks plus 1 tablespoon water (for baking)

1 medium egg = 2 egg yolks (in custards or cream fillings)

1 ounce unsweetened chocolate = 1 square or 3 tablespoons unsweetened cocoa
powder plus 1 tablespoon butter or margarine

6 squares or 6 ounces semisweet chocolate, melted = 1 cup semisweet chocolate
chips, melted

1 tablespoon cornstarch (as thickening) = 2 tablespoons flour or 2 teaspoons
quick tapioca or 2 egg yolks

1 teaspoon lemon juice = teaspoon vinegar

1 tablespoon fresh herbs = to 1 teaspoon dried herbs

1 small garlic clove = 1/8 teaspoon garlic powder

1 pound fresh mushrooms = 3 ounces dried or 6 ounces canned

1 cup whipping cream, whipped = 2 cups thawed whipped topping

1 cup whipping cream as liquid = 1/3 cup melted butter plus cup milk

1 cup light cream = 3 tablespoons melted butter plus cup milk

1 cup ricotta cheese = 1 cup cottage cheese, liquid drained

1 cup buttermilk = 1 cup plain yogurt, stirred, or 1 tablespoon lemon juice
stirred into milk to make 1 cup; let stand 5 minutes to make soured milk for
baking only (never use sour milk that's been in the fridge too long; it's
actually spoiled)

1 cup whole milk = 2 teaspoons melted butter plus 1 cup fat-free milk (or
water) or equal parts evaporated milk and water or 1 cup nonfat dry milk plus 2
teaspoons melted butter

Ever wonder why that one Rotten Apple in a Barrel of Apples you can still eat the
rest of the Apples but One Turd in a Punch Bowl ......Klink

1 cup sour cream = 3 tablespoons melted butter stirred into 7/8 cup
buttermilk, soured milk or plain yogurt

1 cup sour cream = 1 cup plain yogurt (but it will taste less rich from the
missing fat)

Pecans = walnuts, almonds or hazelnuts

Chunky peanut butter = creamy peanut butter (or grind roasted peanuts in a
blender with a little peanut oil)

1 cup bread crumbs = cup cracker crumbs

1 cup butter = 1 cup margarine or 7/8 cup vegetable oil or 7/8 cup
butter-flavored shortening

1 pound lard = 2 cups shortening

1 cup sugar (in baking bread) = 1 cup honey plus a pinch of baking soda

1 cup sugar (in baking) = 7/8 cup honey plus a pinch of baking soda

1 cup sugar (in main dishes) = cup honey

1 cup brown sugar = 1 cup white sugar plus 2 tablespoons molasses

1 cup molasses (in baking) = 1 cup sugar (omit baking soda; use baking powder)

cup dry red wine or white wine = 2 tablespoons sherry or port

cup maple syrup = cup maple-flavored syrup, corn syrup or 1 cup sugar and
increase liquid in recipe by 3 tablespoons

1 teaspoon pumpkin pie spice = teaspoon nutmeg, teaspoon ginger,
teaspoon cinnamon

1 pound tomatoes = 3 medium or cup sauce (6 ounces) or cup paste (2
ounces)

8 ounces tomato sauce = 2/3 cup water plus 1/3 cup tomato paste

3 cups tomato juice = 2 cups water plus 6 ounces tomato paste plus teaspoon
salt, dash of sugar

1 large marshmallow = 10 mini (dust off cornstarch from their surfaces or it
might overload a recipe)

1 cup granulated sugar = 1 cups powdered sugar for uses other than baking

teaspoon powdered ginger = 1 teaspoon chopped fresh or 2 teaspoon minced
crystallized

1 head fresh dill = 2 teaspoons dill seed

1 tablespoon grated fresh horseradish = 2 tablespoons bottled

1 teaspoon lemon juice = teaspoon vinegar

1 teaspoon dry mustard = 1 tablespoon prepared mustard or teaspoon mustard
seeds

1 /4 cup rum = 1 teaspoon rum extract plus liquid to make cup

1 teaspoon vanilla extract = 1 inch vanilla bean, split and simmered in liquid
of recipe

1 cup wine = 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon
sugar or a little less than 1 cup apple juice plus lemon juice

1 cup dry bread crumbs = 3 to 4 slices bread, torn and blenderized

1 cup sweetened condensed milk = 1 cup plus 2 tablespoons dry milk powder plus
cup warm water plus cup sugar and dissolve

teaspoon cream of tartar = 1 teaspoons lemon juice or vinegar

1 tablespoon maple sugar = 1 tablespoon granulated sugar plus a dash of maple
extract
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