|The Virgin Student Cookbook|
|by Beverly Leblanc|
One of the harshest realities of student life is when you suddenly realise that no-one is cooking for you anymore.
1 - 10 of 17 for cream schnitzel
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Sprinkle veal lightly ... pan. Add sour cream and cook for ... melted in the drippings in which the chops were sauted instead of adding flour and cream.
Chop onions into ... of the whipping cream. Put in ... degrees for 60 minutes. Take out and serve. Serve with green beans (as a salad or cooked) and rice.
In a large ... brown. Add salt, pepper and paprika. Stir in sour cream and then tomato sauce. Add cooked noodles or serve as a sauce over noodles. Serves 6.
Combine flour, paprika ... thickened. Cook 2 additional minutes. Blend in sour cream. Season to taste with salt. Pour sauce over meat. Makes 6 servings.
Pound pork to ... weed into sour cream. Stir sour ... not boil. Pass sauce with cutlets. Makes 6 servings. I usually serve German potato salad with this.
Pound pork to ... Loosen drippings then mix 1 tablespoon flour, dill weed, sour cream. Pour and stir into broth. Cook until thick. Pour over warm cutlets.
Combine flour, salt ... caraway seeds. When thickened and hot, add sour cream and blend. Serve over meat. Salt to taste. Delicious with rice or egg noodles.
Brown the veal ... paprika and salt. Stir in remaining ingredients, reserving a little sour cream. Add meat. Cook 30 minutes and stir in remaining sour cream.
Pound pork to ... dillweed into sour cream. Stir sour ... Cook and stir until mixture is thickened; do not boil. Pass sauce with cutlets. Makes 6 servings.
Pound chops and ... pan. Mix sour cream, dill seed, ... mixture together. Heat in frying pan but DO NOT LET IT BOIL. Pour over chops and serve. Serves 3 to 4.
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