Recipes with Grape seed oil

Edible crabs in crusty rolls with cous-cous and mozarella

Boil bag crabs in about 10 mins., possibly. with dill stems, and coriander seeds. Soak the cous-cousen in boiling water a little at a time, to the grynene is almost tender. Make sure to stir in the grynene all the time. Grate mozzarellaen, chop chilies and cil

Red wine chicken with grapes, solve rice and Chinese cabbage salad

Warm grape seed oil and Brown chicken pieces lightly, sprinkle pepper and a little salt over. Bouillon cube, water and red wine came by and let it småsnurre on a low heat, covered, for meat is tender, about 20 minutes Take the pieces up on a serving dish and

Brown lobster soup

Hummeren blended with a pointed knife in the middle of the head shield (although it still spræller, is the dead) The 2 claws and tail broken off, the Brown sharply in the oil. (Head is saved) Brown Fund: the legs cut into smaller pieces, the Brown in the ov

Stuffed Turkey Breast

Stir the sun-dried tomatoes and oregano along with the cheese. Season with salt and pepper. Put the Turkey Breast in the "smooth" side and cut a pocket in the thick part of the meat. Fill your pocket with cheese mixture. Volume cotton yarn on the Turkey Bre

Mole Poblano de Guajolote (Turkey in chocolate sauce)

Got Turkey Breast (or chicken) in large saucepan with carrot, onion, garlic, the juice from a can of tomatoes, 3 hønsebouillon cubes and a little black pepper. Cover with water and cook until the meat is tender (1-1 1/2 hours). Take the meat out of the Pan,

Poussin Créole

Butter the fresh poussiner with oil, sprinkle them with salt, pepper and the sweet chili and put 1 garlic clove in each. Pak then the spicy bird into the baking paper to four small packages and fry them in the oven at 200 ° for 30 min then take the birds out,

Beef Burgundy

Trim if necessary. membranes and tendons from the flesh. Dry it off with paper towel and cut it in not too small cubes (4 x 4 cm). Sprinkle the meat with flour and mix it with salt and pepper. Cut the smoked bacon into small cubes. Fry the bacon dice in its

Entrecote with sauce Parisienne

Steaks: fry the steaks over high heat about 3 min. on each side. Serve the URf.eks. mixed green salads with a good oil-/eddikedressing. A good steak should always fry over high heat, so the meat juice that seeps out, burning away instead of boiling. Olive o