Recipes with Parsley

Chicken soup a la Tsjyden

Share hen in two and remove the superfluous celebration lumps (down by your behind) and whatever else is left of giblets. Share it further up so you're about 4 pieces (it is easier to deal with) You can also Cook the chicken completely, however, just remember

Portobellosvampe with garlic and parsley

'S portobellosvampene. Chop the garlic and parsley and mix it with olive oil. Season with salt and pepper. Advantage parsley mixture over mushrooms and bake them in the oven at 200 degrees for 15 minutes. Tips: Eat the mushrooms with bread for hot or cold.

Grandma's Fried pigeons

Rinse the pigeons and fill them with parsley, salt, pepper and, if desired. a sugar cube. Brown doves in butter in a frying pan. An infant with soup or boulion. Fried tender for low heat. When they're done fried, si, if desired. the soup, and boil the thick wi

Bacon [preferably glazed]

cut the rind of bacon crunch. rids bacon crunch [like a rose] butter a good layer of mustard on, then added a layer of brown sugar at baconet added in a heat-proof platter.. pour a little water on. FRY in a hot oven approximately 1 1/2 160gr. time. server boil

Beef Tenderloin w/champingnon and ham

ox de-fat. Sprinkled with salt and pepper, then Brown in a frying pan. Take the tenderloin out of the Pan, and add the cleaned champingnon and ham in the rest of the butter from the loin. A little after sprinkled chopped parsley in everything after taste. Once

Homemade sky

The water boil with onion rings, parsley and broth cubes to these are melted. The soup taste and color if necessary. with the suit. The gelatine soaked in cold water about 5 min. and melted in the hot soup. The soup is filtered and cooled 3-6 hours before it i

Tripe soup

Used tripe of young, nyslagtede sommerlam. Tripe is offal, specifically belly and fat guts. For a time the tripe belongs also paralyze the feet. Lammeføderne cleaned, sliced and placed in cold water with added salt. Kallunerne scraped at least 3 of 4 times and

Tripas à Moda do Porto (tripe with chicken)

Cut into squares and add to kallunet and veal shank in a pan. Pour so much water that it is about 5 cm. above the flesh. Bring to the boil at high heat. Put the lid on and let it simmer for about 2 hours, until tender. Came the beans into 2 liters of water