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Recipes with Parsley

Lunch Dill Parsley Garlic ...

The herring is set to draining the day before. Dill and parsley, rinsed and chopped Whipped Cream and stirred together with rest. Herring turned into. Snesild has good to rest. Tips: Chop must be completely dry, otherwise it gives off color


Mains Wheat flour Onion Parsley ...

The Greenland halibut is sprinkled with salt and turned into flour. FRY on the forehead in well with butter in 2-3 minutes on each side until it is golden. Is it thick steaks so that they can be placed in a roasting pan with a bit of butter and FRY finished in


Mains Fund or port wine Pepper Salt ...

Sprinkle the meat with pepper to taste and pour half of the glue. Let it soak in the fridge for some hours. clean the mushrooms and cut them into quarters. cut the ham into 1 cm strips. clean and chop the parsley. Fry the ham in oil in 2 min. then added the


Sauces Dill Parsley Chives ...

White wine and shallots cooked down to ca. 1/3. Gently melt the butter in it, don't get up and cook. The chopped herbs (about 2 cups) reversed in.


Sides Oil for deep frying Parsley Water ...

Low in a Bowl a dough of spices, chickpea flour (or chickpeas that have been pulverized in a blender) and water. The consistency should be like a little thick pandekagedej. You can easily increase the Spice amount if you are not afraid of strong food and it is


Dressing Esdragoneddike Pickled cucumber Pickled onions ...

All ingredients are stirred together for mayonnaisen will be totally green. The taste is adjusted at will. Tips: Used as dresing or accessories for all fried fish


Lunch Freshly ground pepper Curry Cress ...

Cut herrings into small pieces. Clean the vegetables and chop them roughly. Cut the eggs in both or slices. Stir the mayonnaise with kefir/ymer, vinegar, mustard and spices. Season about to be more spices in. Put herring, vegetables, herbs and mayonnaise


Sides Krydersmør Pepper Parsley ...

Cut the bottom and top of the onion and cut a cross in the top. Style them on a baking sheet in 30-45 min. (depending on size) for they become tender. Then they are taken out and tamper-proof, and you press a bit in the middle of the top, where after you ad