Recipes with Raisins
The steakfish is divided into flakes mixed with raisins. Apple and horseradish are torn on the roast beef into the marinade, spiced with vinegar and sugar. The marinade is poured over the fish. Sprinkle with chopped parsley.
The apples are peeled, quenched and rinsed, the house is cut, the flower and the stem are cut off, eventually divided into both.
Apple boats and raisins are placed in a refractory, greased dish and sprinkled with sugar and cinnamon.
Cold margarine is cut
The fruits rinse well. The apples are cut into cubes without a core house. The bananas are cut and cut into slices. The fruit is marinated in sugar and lemon juice.
Scalloped raisins and nuts are added.
Served with whipped cream, flavored with vanilla.
Shortcrust:
The dough was kneaded together and rolled out on a floured table. A greased pie shape is coated with the dough that is stuck and baked in a preheated oven approx. 10 min. At 200 degrees C. alm. oven.
Apple boats with or without peel are put o
Touched dough:
The margarine is stirred softly. The sugar is sprinkled in. Whole eggs are added, one at a time. Milk, baking soda and Vanila are sieved together and mixed in. Finally, the milk is stirred. The apples are peeled and divided. The cousin is cut a
Wipe the chicken meat and cut it into the tern. Half the pepper, remove the seed and cook for approx. 5 min. Cut pepper and pineapple in the tern. Put alternately chicken, pepper and pineapple on the grill. Stir a marinade of oil, soy, curry, salt and pepper.
Let the sugar boil with water for a few minutes, then purify fruits and berries. Stir the puree into the sugar water and simmer for 5 minutes and leave it covered to cool. Then bleed the house blossom and stir it in the fruit and stir for at least 1 minute in
Mix flour, 3-grain mix and baking soda. Add the raisins. Add the milk gradually and mix well. Add vanilla and maneless sweetener and sweetener and knead to a smooth dough. Add the dough to the dough. The egg whites are whipped stiff and mixed gently with the d
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