Recipes with Water

Basque chicken

Divide the chicken into quarters or eighths and rub the pieces with salt and pepper. Heat the oil in a saucepan and put the chicken pieces in. Brown them on both sides, dampen the heat, put on the lid and the chicken is tender tender for approx. 45 minutes.

Assyrian chicken with yogurt

Melt the butter in a saucepan and brown chicken cut into 8 pieces. Remove the meat from the pan and put it on a dish. Bring finely chopped onions and peppers into strips in the pan and saute for a few minutes. Add broth, lemon juice, salt and pepper. Put th

African peanut chicken

Chop the onions roughly. Clean the chicken portion in 6-8 pieces. Flake tomatoes (if fresh) and chop them roughly. Chop the chicken pieces and pick them up. Also cook the onions until they are ready. Return the chicken pieces and add tomatoes, tomato sauce

Chicken liver with melon and parma ham

The chicken / goose liver is roasted, so it is barely enough and set aside. Vinegar and syrup boil down to caramel and add liqueur and font. Add butter, salt and pepper and cook the sauce through. Even with maize jelly streaked out in a little cold water.

Turkey breast with mushroom and courgette sauce

Oysters and mushrooms are chopped roughly. Mushrooms and onions are exchanged in bold for 3-4 minutes and cooled. All cleaning dishes to the filling are stirred together. A hole is poured through the turkey breast with a knife and the shaft of a saucepan. The

Homemade mustard

You take a bag (100g) of yellow mustard seed, and soak them for 1-2 hours, take care of the swells very much. They are blended with 1 cup of raw apple cider vinegar (can be bought in use) and 1 cup of water, possibly. A little salty. So you have mustard, wh

Mexican corn bread

Mix the dry ingredients together. Among the wet ingredients along with the chopped vegetables. Mix the dry and the wet ingredients together. Knead. Place in lightly oiled or grind-light 50 square cm (5cm x 10cm) baking form. Bake at 200 degrees for 30 minutes.

Braised turkey breast with rosemary

The turkey breast is spiced with salt and pepper and brune in the butter at the bottom of a pot. The chest is taken up. Carrots in slices and red onion in half slices are sautéed in the pan. Bring the turkey breast back into the pan and add the water and ro