Jenni D
I have several friends who just had or are having babies and I am supposed to take them meals. Nothing too spicy b/c of breastfeeding. I usually do lasagna, but I would like something not so "heavy" for this warmer season. Please give me ideas or recipes that you have personally tried and liked! Thanks so much!!!
Answer
Hi.This recipe was my moms.I have made this over the years for all my friends,family and pregnant moms.It's real easy.Take a good size not to big pork tender loin and rinse well pat dry.Slice it about half to three quarters thick making several slices till all the pork is sliced.Take your meat mallet and pound it flat so it is well rounded like a thick pan cake.Litely salt and pepper both sides.Pour alot of Italian bread crumbs in a bowl and place flatten pork in crumbs so they are all coated well.Fry in alittle olive oil and butter till tender on both sides.remove from pan and set in warm oven.Next saute lots of thin sliced sweet onion such as WALLA WALLA my favorite till golden brown add 2 cans of sliced mushrooms rite before onions are done so they don't get rubbery. Serve with cold or warm apple sauce and a salad.Sometimes I serve rice too.There is never a crumb left.It's sooo delicious Try it and Let me know? My mom called it Schnitzel.One of are favorites. Good luck Alexis. WA State..fritzi98026@yahoo.com.
Hi.This recipe was my moms.I have made this over the years for all my friends,family and pregnant moms.It's real easy.Take a good size not to big pork tender loin and rinse well pat dry.Slice it about half to three quarters thick making several slices till all the pork is sliced.Take your meat mallet and pound it flat so it is well rounded like a thick pan cake.Litely salt and pepper both sides.Pour alot of Italian bread crumbs in a bowl and place flatten pork in crumbs so they are all coated well.Fry in alittle olive oil and butter till tender on both sides.remove from pan and set in warm oven.Next saute lots of thin sliced sweet onion such as WALLA WALLA my favorite till golden brown add 2 cans of sliced mushrooms rite before onions are done so they don't get rubbery. Serve with cold or warm apple sauce and a salad.Sometimes I serve rice too.There is never a crumb left.It's sooo delicious Try it and Let me know? My mom called it Schnitzel.One of are favorites. Good luck Alexis. WA State..fritzi98026@yahoo.com.
Heading to the store, need recipe QUICK!?
live.laugh
I've never attempted to make potato salad, but it sounds really good right now( I'm pregnant) hehe. I'm heading to the grocery store in a bit. Anyone have any good recipe for potato salad?! (:
Answer
I've been trying to duplicate my Mom's famous potato salad for years. I've always come close, but something seemed to be missing... I finally called her up and asked her some questions about the recipe. Eureka! Following her advice, to add plenty of salt and some olive oil, as well as a good dose of hard cooked eggs, I managed to recreate what I think is the world's best potato salad. It's not cloyingly sweet or runny, like deli-style or barbecue joint potato salad, but refreshingly tart and lively. You'll get plenty of compliments on this one!
Keep in mind that flavors change with time, as the potatoes absorb them. The way it tastes when you make it may change after being chilled. Also, fresh ingredients are always slightly different. Be sure to use your taste buds for making this recipe. If it's not tart enough, add more lemon juice or pickles. Too dry? Lemon juice may help, or it may need more mayo or olive oil. The drier the potato, the more it absorbs. And don't skimp on the hard boiled eggs. They add a richness and make it a meal in itself.
1-1/2 pounds russet potatoes
(approx. 3-4 medium potatoes) rinsed and halved
4 hard cooked eggs
juice of 2 lemons (approx. 1/4 to 1/3 cup)
1 teaspoon salt
3 tablespoons mayonnaise
2 teaspoons mustard (preferably Dijon)
4 dill pickles, coarsely diced (approx. 1-1/2 cups)
1/2 medium onion, finely chopped (approx. 1 cup)
1 tablespoon chopped parsley
2 tablespoons extra virgin or virgin olive oil
fresh cracked pepper
paprika for garnish
Place the potatoes in a large pot and cover with plenty of cold water. Set on medium-high heat and bring to a boil. Once boiling, reduce the heat to a simmer. And set the timer for 15 minutes. When timer goes off, test the potatoes with a fork. If not done, keep them cooking until they are tender; they should be cooked enough to be pierced with a fork but not mushy.
Tip: While the potatoes cook, use this time to chop the onions, pickles, parsley, and squeeze the lemons.
When the potatoes are done, remove them from the water to a cutting board and coarsely chop them into large bite-size chunks. While still warm, place them in a large mixing bowl and toss them with the salt and lemon juice.
Shell the eggs and coarsely chop them, then add to the bowl. Stir in the mayonnaise, mustard, pickles, onions, and parsley. Mix thoroughly, then stir in the olive oil and pepper. Taste and adjust seasonings. Sprinkle with paprika for garnish and serve slightly chilled or at room temperature.
I've been trying to duplicate my Mom's famous potato salad for years. I've always come close, but something seemed to be missing... I finally called her up and asked her some questions about the recipe. Eureka! Following her advice, to add plenty of salt and some olive oil, as well as a good dose of hard cooked eggs, I managed to recreate what I think is the world's best potato salad. It's not cloyingly sweet or runny, like deli-style or barbecue joint potato salad, but refreshingly tart and lively. You'll get plenty of compliments on this one!
Keep in mind that flavors change with time, as the potatoes absorb them. The way it tastes when you make it may change after being chilled. Also, fresh ingredients are always slightly different. Be sure to use your taste buds for making this recipe. If it's not tart enough, add more lemon juice or pickles. Too dry? Lemon juice may help, or it may need more mayo or olive oil. The drier the potato, the more it absorbs. And don't skimp on the hard boiled eggs. They add a richness and make it a meal in itself.
1-1/2 pounds russet potatoes
(approx. 3-4 medium potatoes) rinsed and halved
4 hard cooked eggs
juice of 2 lemons (approx. 1/4 to 1/3 cup)
1 teaspoon salt
3 tablespoons mayonnaise
2 teaspoons mustard (preferably Dijon)
4 dill pickles, coarsely diced (approx. 1-1/2 cups)
1/2 medium onion, finely chopped (approx. 1 cup)
1 tablespoon chopped parsley
2 tablespoons extra virgin or virgin olive oil
fresh cracked pepper
paprika for garnish
Place the potatoes in a large pot and cover with plenty of cold water. Set on medium-high heat and bring to a boil. Once boiling, reduce the heat to a simmer. And set the timer for 15 minutes. When timer goes off, test the potatoes with a fork. If not done, keep them cooking until they are tender; they should be cooked enough to be pierced with a fork but not mushy.
Tip: While the potatoes cook, use this time to chop the onions, pickles, parsley, and squeeze the lemons.
When the potatoes are done, remove them from the water to a cutting board and coarsely chop them into large bite-size chunks. While still warm, place them in a large mixing bowl and toss them with the salt and lemon juice.
Shell the eggs and coarsely chop them, then add to the bowl. Stir in the mayonnaise, mustard, pickles, onions, and parsley. Mix thoroughly, then stir in the olive oil and pepper. Taste and adjust seasonings. Sprinkle with paprika for garnish and serve slightly chilled or at room temperature.
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Title Post: Need ideas for meals to take to new Moms!?
Rating: 95% based on 95 ratings. 4.8 user reviews.
Author: Unknown
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Rating: 95% based on 95 ratings. 4.8 user reviews.
Author: Unknown
Thanks To Visiting My Blog
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