The Cookbook
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Tonight's dinner: Schweineschnitzel
Ingredients:
4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs or panko
1 teaspoon paprika
3 tablespoons extra virgin olive oil or canola oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)Instructions;
1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the breadcrumbs (or panko) and paprika.
3 Dredge cutlets: Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5 Deglaze pan, make sour cream dill sauce: Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits.
In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock.
Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and lemon slices if you like.
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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@brenda said in The Cookbook:
@George-K
How was it, George?Quite good!
Random things - based on a recipe I saw elsewhere, I threw a little Dijon mustard into the egg wash.
Also, the "paprika mixed with bread crumbs" doesn't work - the paprika filters to the bottom of the bowl, and there's none of it on the crust. Next time, I'll put the paprika into the flour.
Lastly, the sauce needs more dill.
But, Mrs. George approves, and I'll make it again.
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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Anyone maintain sourdough starter?
I'm on day 3 of starting a new culture (just flour and water). The thing has already risen and bubbled - but it smells like baby vomit as of a few hours ago.
Some folks say this is normal and keep at it, other recommend starting over.
Thoughts?
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It's spring, so perhaps not a time for "comfort food."
But, what the hell....
Tonight's dinner: Slow Cooker Stroganoff.
Ingredients:
1 lb cubed beef stew meat
2 can golden mushroom soup
½ cup chopped onion
1 tablespoon Worchestershire sauce
¼ cup water
boullion cube
½ packet onion soup mix
sautéed mushrooms
4 oz cream cheeseDirections:
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In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
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Cook on Low setting for 5-6 hours, or on High setting for about 4 hours. Stir in cream cheese just before serving.
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Add a "dollup" of sour cream when you add the cream cheese to get an extra "tang",
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Add sauteed mushrooms about 1/2 an hour before serving.
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Serve over cooked wide butter noodles.
Note: I sautéed the beef in butter(!) before putting it into the cooker. Yeah, it's pretty damn good!
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A Skyline knock-off. I'm making it now.
Ingredients:
1 tbsp. canola oil
2 lbs. lean ground beef
1 onion diced fine
3 cloves of garlic minced
6 ounces of tomato paste
1 15 oz can tomato sauce
3 cups of beef stock
3 tbsp chili powder
1 tbsp cumin
2 tbsp cocoa powder
1 tsp oregano
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
salt and pepper to tasteInstructions
Turn your Instant Pot to saute. Once it reads HOT, add oil and then ground beef and onion. Cook beef until browned, and use a potato mashed or wooden spoon to break the meat up into very fine pieces. Once brown add garlic and cook for 1 minute, or until fragrant.
Turn the saute function off. Add all remaining ingredients and stir well. Put lid on the Instant Pot and turn to Manual or High Pressure and set timer to 25 minutes. Let cook and when the timer beeps, let the pressure out with a quick release.
Serve over spaghetti and top with desired toppings. I recommend onions and cheddar cheese.=-=-=-=-=-=-=
I'm going to cook some spaghetti and freeze that and the spaghetti together. Report to come later today.
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"My pronouns are FA/FO." - Mik, 2024
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@Mik it has a bit of a "chalky" taste. I wonder if it's the cornstarch.
Anyhow, I cooked some spaghetti, broken into smaller pieces and put it into ziploc containers. One will go in the fridge for tomorrow's lunch, and the other three into the freezer.
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"My pronouns are FA/FO." - Mik, 2024
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Tonight's dinner: LEMON GARLIC PARMESAN SHRIMP PASTA
I'm not a fan of shrimp, so I used some cut-up boneless skinless chicken breasts as a substitute. Also, Mrs. George didn't like the crushed red pepper last time I made it, so I omitted it today:
Ingredients
8 ounces Linguine Pasta
2 Tablespoons olive oil
6 Tablespoons butter
4 cloves garlic minced
1 teaspoon red pepper flakes
1 1/4 pound large shrimp
salt and pepper to taste
1 teaspoon italian seasoning
4 cups baby spinach
1/2 cup parmesan cheese
2 Tablespoons parsley chopped
1 Tablespoon lemon juiceInstructions
In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add italian seasoning and spinach and cook until wilted.
Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Still until mixed and butter is melted.
Add the lemon juice before serving and serve while hot.
