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Lunch recipes

Lunch Allspice Broth Pepper ...

Liver and onion turn, capers, cucumber and parsley turn in. Form the mass to 2 small pies and cool them. Season the mushrooms, add a little lemon juice and spice, put the mushrooms on the bread and the paté upstairs


Lunch Pepper Salt Water ...

Pour water into the pan and put the pasta in as it boils. Put some salt in and pour the water off when the pastes have softened. Then pour the water and pour the paste into a pan. Put the eggs in the pasta and stir. After a while, put the cheese in. Put


Lunch Pepper Salt Wheat flour ...

The onions are halved and cut into slices. Stir soft in the oil for 5 minutes. Remove and heat in the oven (150 degrees Celsius oven). The liver is cleaned for obstacles and cut into slices approx. 0.5 cm. thick. Mix flour with salt and pepper. Turn the del


Lunch Milk Pepper Salt ...

Bake approx. 25 min. At 200 degrees in baking pan with baking paper. Filling: Peaches and ham are spun on the forehead, added spicy cheese. Butter on the "egg cake" and roll it to a roulade.


Lunch Peeled tomatoes Garlic Ketchup ...

Cook spagetthien. At the same time pour oil into a saucepan when sewing puts all the other ingredients in near spaghetti and meatballs and flourballs. When the tomato sauce is almost finished put meatballs and flourballs in and cook for about 5-10 minutes. W


Lunch Vinegar Marinated herring Onion ...

Raspberry, sugar and vinegar boil up. The herring is cut into small pieces (2 cm) and The cooled make and 2 pieces. Finely chopped onions come by. It all has to take 1 day.


Lunch Cremfraiche to get the mass to become more vivid Pepper Salt ...

Turn on the oven. (Stands on the baking tray, how many degrees and how long. # Stir all the ingridges together, use only cremium frieze to make it hang together, and not too much, it will be too fluid! tips: Very good:-)


Lunch Chives Cucumbers Mayonnaise ...

Step the bacon and place it on greasy paper. The crust is cut by the toast bread and the bread is cut to fit in a spring shape about 27 cm. In diameter. Push the bread lightly with the hand for each stock built up. Build in different layers as follows: Bre