Recipes with Parsley

Tjerkesisk chicken

The chicken is cooked for an hour, the flesh peeled and cut into smaller pieces. French bread is soaked in water and knuges free from moisture. Walnuts, bread, soup and garlic blended into a thick sauce, season with salt. Chicken strips served on a platter, an

Turkish lamb pilaf

Cook the Lamb the mallet and veal shank in salted water 1 hour and 15 minutes. Take it up and cut the lamb meat in cubes that are changed in Quark. Arrow the onions and cut them into rings. Brown them in butter in a large saucepan for 5 minutes. Pour the piece

Pilavris

Came the rice in a large bowl and cover with well salted water. Let it stand for a few hours. SI water from. Melt the butter in a thick-bottomed pan and spin the rice therein 3-5 minutes without it takes color. Add twice as much broth or water, as the rice

Tomatrispilav

Melt the margarine in a large saucepan. Added løgskiverne and let it roast in my 5-10 until they are soft but not brown. Add the tomato, garlic, basil, parsley, salt and pepper and let it cook for 3-4 mine, stir frequently. Add the rice and mix it well.

Rispilav-Pilav

Came the rice in a large bowl and cover with well salted water. Let it stand for a few hours. SI water from. Melt the butter in a thick-bottomed pan and spin the rice therein 3-5 minutes without it takes color. Add twice as much broth or water, as the rice

Neck Chops with roasted mushrooms and BlackBerry sauce

Melt the butter in the pan. Sprinkle neck koteletterne with salt and pepper and fry them on medium heat approximately 4-5 minutes on each side for they have been fried. The mushrooms cleaned and cut if necessary. in smaller pieces. Steam them free of moistu

Neck Chops Riviera

Dry koteletterne and brown them on both sides. Sprinkle salt and pepper over. Pour broth over and la them tingle to tender. Roof koteletterne up and keep warm. Pour finhakket onions in the cloud, along with wheat flour which is touched out in red wine or water

Neck Chops with BlackBerry sauce

Halvér the potatoes, sprinkle with salt and thyme and set them in the oven. Turn on the oven at 200 degrees and bake them until tender, 30-40 minutes. DUP neck koteletterne dry with paper towels. Season with salt and pepper. Let the butter be browned in the