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« Last post by HES on September 29, 2012, 06:09:36 pm »

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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.
German Foods / Wienerschnitzel/Schweineschnitzel
« Last post by HES 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!

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.


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.
« Last post by schumangardens on September 17, 2012, 07:34:13 am »
LAGUNA PARK , 254-205-NINE 996

e-mail  schumangardens(@)
RECIPE'S / Nutritional Values of Foods
« Last post by bicyclebob on September 17, 2012, 06:40:20 am »
« Last post by HES 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

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

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

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
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