|Fish: The Basics|
|by Shirley King|
Fish:The Basics has received praise from all quarters for its breadth, clarity, and for the flexibility it gives the seafood cook.
1 - 10 of 17 for cream schnitzel
Result Page: 1
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.
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.
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.
Combine flour, paprika ... thickened. Cook 2 additional minutes. Blend in sour cream. Season to taste with salt. Pour sauce over meat. Makes 6 servings.
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.
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.
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.
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 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 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.
Result Page: 1
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