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Recipes
German Cordon Bleu
By Lsweetnell
I love this dish made into a sandwich served between two slices of a French baguette
- SPICES:
- 8 slices pork schnitzel pounded thin (pork loin, or chicken breast)
- 4 tablespoons plain bread crumbs
- 2 medium size eggs
- 3 tablespoons flour
- 6 slices boiled ham (any mild ham)
- 6 slices Gouda cheese (can also use Swiss, Ementeler cheese)
- 3 tablespoons paprika powder (mild or sweet and hot)
- 1 tablespoon curry
- 2 tablespoons white and black pepper
- 2 tablespoons Fondor, optional
- 2 tablespoons olive oil
Homemade Vegetable Soup
By Lsweetnell
Note: You could add chopped cabbage, or chopped spinach or kale to this recipe
- 1 tablespoon olive oil
- 2 tbs butter
- 1 medium onion. chopped relatively small
- 2 carrots, peeled and chopped (do not make carrots or celery to large)
- 2 stalks celery, chopped (half inch slices)
- 1 (14 ounce) can whole tomatoes (use juice and hand squeeze the tomatoes into smaller pieces taking out any hard pieces.
- 2 medium or large (but not monster) potatoes pealed and diced
- 3 cups stock (1 cup vegetable, 2 cups chicken, and 1 cup beef)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 can corn (drained)
- 1 cup frozen peas
- 1 can cut (not french) green beans (drained)
- 1 tbsp parsley
- 1/2 tsp oregano
- 1 tsp thyme
- 1 tsp chili powder (no more)
- 2 Bay leaves
Harvard Beets
By Lsweetnell
Serves 4
- HARVARD BEETS
- 1 16oz can sliced beets, drained
- 1/3 cup reserved beet liquid from can
- 2 Tbsp sugar
- 2 Tbsp apple cider vinegar
- 2 tsp cornstarch
- 1 Tbsp butter
Crescent Chicken
By Lsweetnell
Another foodie says: I made this and because of the feedback about the rolls being soggy, I baked the pockets as d...
- 1 (8 or 6 jumbo count) package refrigerator crescent rolls
- 2 cups chopped cooked chicken
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup
- 1 can of milk (using soup can) or half and half
- 1 tbsp corn starch mixed with milk until dissolved and then mixed with the soup.
- 1 tsp thyme.
CREAM CHEESE LEMONADE PIE
By Lsweetnell
You could make this many flavors
- For the Creamy Pie
- 1 5 oz can Evaporated milk
- 1 3.4oz box of instant lemon pudding mix
- 2 8oz packages of cream cheese
- 3/4 cup frozen lemonade concentrate
- For the Pie Crust
- 2 2/3 cup graham cracker crumbs
- 1/3 cup sugar
- 2/3 cup butter, melted
- Or you can use 1 graham cracker crust, 9 inch
Coq Au Vin
By Lsweetnell
Chicken legs and thighs in red wine
- Olive Oil- 1 tbsp.
- Pancetta or Bacon lardons (cubed)- 120 gr/4 oz.
- Chicken thighs and legs- 8-10 pieces
- Onion- 1 large
- Carrots- 2 medium
- Garlic (chopped)- 1-2 cloves
- Brandy or Whisky- 1/4 cup
- Red Wine (your choice)-1/2 bottle
- Chicken Stock- 1 cup
- Thyme- 8-10 springs
- Butter- 1 tbsp.
- Flour- 1 1/2 tbsp for thickening (could substitute for corn starch for gluten-free version)
- Mushrooms- 250 gr/ 1/2 pound
- Salt and Pepper to taste
Strawberry Lemonade
By Lsweetnell
Recipe Courtesy of www.food,com
- 18 lemons
- 12 cups water......
- 3 cups sugar (you can adjust to your liking and also use sugar substitute if you prefer)
- 3 cups strawberries
CHICKEN SALAD WITH AVOCADO DRESSING
By Lsweetnell
Author advises: Use as a dip or to spread on toast! It thickens when you refrigerate it
- Avocado Dressing
- 1/2 large or 1 small ripe avocado
- 1 garlic, minced
- 2 tbsp diced red onion
- 1/4 cup cilantro, stems and leaves, not packed in
- 1/2 tbsp olive oil (optional)
- 1 tbsp plain low fat yogurt (I use Greek)
- 3 tbsp lime juice
- 3 - 5 tbsp milk
- 1/4 tsp onion or garlic powder
- 1/2 tsp salt
- Black pepper
- Chicken
- 5 - 7 oz / 250 - 300g chicken breast, skinless boneless (I had 1 large one)
- 1 tbsp olive oil
- Spice Rub
- 1 tsp smoked paprika
- 1/4 tsp each onion powder, garlic powder, cayenne pepper, salt
- 2 tbsp plain flour
- Black pepper
- Salad
- 1/2 cup diced red onion
- 1 corn, steamed, kernels cut off (or 3/4 cup cooked kernels)
- 3/4 cup cherry tomatoes, halved or quartered
- 5 cups chopped lettuce
Italian Rigatoni Bake
By Lsweetnell
In a large skillet, over med
- 1 lb. ground beef
- 1 1b. ground Italian "mild" sausage
- 1 large onion, chopped
- 1 28oz. can petite diced tomatoes with juice
- 1 8 oz. can tomato sauce
- 1 T. minced garlic
- 1 16 oz. box rigatoni pasta
- 1 15oz. tub whole mile ricotta cheese (I will often use cottage cheese)
- 1 egg
- 12 oz. shredded mozzarella cheese
- 1/4 C. grated Parmesan cheese
- 2 T. olive oil
- 3 tsp. Italian seasoning
- pinch red pepper flakes
- pinch of salt and pepper
- dried basil
Nun’s Puffs (Nonnenfürzchen, Nonnenfürzle)
By Lsweetnell
Served at carnivals throughout Southern Germany
- 1 cup (225 ml) water
- Pinch of salt
- 3 1/2 tablespoons (45 g) unsalted butter
- 2 tablespoons plus 1 teaspoon confectioners’ sugar
- 1 scant cup all-purpose flour (4 1/2 ounces/125 g)
- Finely grated zest of 1 organic lemon
- 2 tablespoons cornstarch
- 4 eggs
- Oil for deep-frying (corn, peanut or other oil with high smoke point)
- Sugar and cinnamon for sprinkling