Recipes with Salt

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Melt the butter and pour it into a bowl. Bring water and yeast and stir it together. Add eggs, sugar, salt, cardamom and most of the flour and mix well. Eat the rest of the flour, but make sure the dough does not get too firm. The amount of flour depends on th

Gravy and bisquits (sauce and biscuits)

In a very thick-bottomed saucepan flour flour in the oil. This part of the process requires some patience - a dark roux must be made and it takes time. The flour should be constantly stirred over not excessive extinguishing until it is almost mahogany. The

Seafood Pasta

A large pot of purged water was poured over to the pasta. Onions and peppers were sautéed easily on a large forehead in the olive oil. The prawns and some of the juice from the clams were added. The wheat boiled a little. Tomatsovs and clams were added - the w

Raw spinach salad with strong bacon dressing

The spinach is rinsed in several layers of water and the stems are removed. The spinach is thrown dry, packed in a kitchen roll and placed in a refrigerator to make it crisp. Before serving it is placed in a large bowl. Bacon is cut into strips or small ter

Iowa Chops

Cut a deep pocket in each cutlet. Mix the ingredients to the filling, wrap it with a little water or milk, season with salt and pepper and put it in the chops. Use a pair of meatballs to stick together. The chops brown well on both sides of the pan in oil, put

A chili

The meat is cut into cubes of approx. 1 cm. Chili peaks, the kernels are removed and they are chopped into a small tern. In a thickened pot, flesh the meat on all sides in a couple of tablespoons. Oil (possibly a couple of times). Onion and chopped chill

New England Clam Chowder

If fresh mussels are used, they are scrubbed well, if some do not want to close, they are discarded. 2 dl of water are boiled and the mussels are steamed open underneath the lid - it takes only a few minutes. The mussels are taken out of the shells and the

Corn chowder (thick corn soup)

The bacon slices roast crispy into a saucepan. Bacon is picked up and some of the fat is poured out - there must be approx. 2 tablespoons left. Onions are switched on until they begin to color. The rest of the ingredients are added, brought to boiling point an