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Lunch recipes

Lunch Pepper Salt Large-leafed Basil ...

Tomato sticks are removed and the tomatoes are cut into ½ cm thick slices. Allow the mozzarella to drip well and cut it into slices. Divide in a circle on a plate alternately cheese and tomato slices. Distribute basil leaves on the plate. Sprinkle with a littl


Lunch Freshly ground pepper HP sauce or Worcestershire sauce Salt ...

Melt the butter on the forehead and sweat the bread on both sides. Put the loaves off and keep them warm. Get more butter on the forehead, smash the eggs and raise them all over the forehead, possibly. on both sides. Put the eggs on the bread slices and season


Lunch Bread URf.eks. tomato – apples – onions or whatever you can find in the fridge Spices ...

Melt / warm the grease on a pan. Add spices to the fat. Stack the bread slices for approx. 1-3 minutes on each side. Take them off and step if necessary. Tomatoes, onions, apples, etc. in the fat. Take a plate. Lay the bread and pour the accessories over. M


Lunch Spices Onion Pepper fruit ...

Melt the grease on a pan. Add for example. White pepper / paprika / or whatever you like. Stack the rye bread slices here. (Be careful not too much). Cut onions, tomatoes, peppers, etc. I sliced ​​and rose easily. (The bulbs must have the most). But still d


Lunch Eggs Salt Sugar ...

Melt the margarine in a saucepan and pour it into a bowl. Stir in water and yeast. Stir salt, sugar and wheat flour. Slice the dough together and cut it into pieces. Bring some flour on the table and the cake roll. Roll each piece of dough with the cake rol


Lunch Red pepper White dressing Peas ...

Dip peas and corn and mix it all.


Lunch Cress Salt freshly ground pepper to taste Butter for pan/pot ...

Slice the eggs into a stirrup. With a fork whip cream, pepper, lettuce and pepper. Melt a little butter on a pan or flat-bottomed pot. It must not turn brown. Pour the egg and stir gently with a wooden pan when the mass starts to stiff, add goat cheese. Contin


Lunch Great Greenland arrow-even shrimp ...

Use large Greenlandic-even shrimps, let the skull stay on. Salt them well and let them pull for a ½ hour, then rinse them well under cold water. Place them on a finely ground net in the oven, preheated to approx. 70 degrees and smoked cream. Then smoke for app