Mains recipes
Tooth stikkerne soak in water for 2 min Filet'en cut to approximately 8 steaks. A piece of bacon wrapped around each steak, and a toothpick to be laid in order to hold on to it.
Mushrooms cleaned and cut into quarters. Red onions, peeled and cut into both.
Cuvetten seasoned with salt and pepper and place on the herbs into cubes (1-1.5 cm.) and the Bay leaves and thyme. It all added ¼ l. water. FRY in oven at 180 degrees for 55-60 minutes.
When the roast is done cut it in slices of 1 cm. herbs and season with
Turkey: Turkey Breast cut into strips. The vegetables are cleaned and cut into strips. Turkey meat is Brown on a hot pan and småsteger in 2 minutes. Add the vegetables and fry with in 3-4 min. without taking colour. Sour/sweet sauce accepted on (see below) and
Rinse the rice well. Boil approximately 45-50 my.
Turkey meat is cooked tender in broth with onions and peppercorns. Boil about 25 mins. Creamed off during cooking. The meat is taken up. Onions and peppercorns are removed. The broth is boiled into by half,
The meat is cut into strips and reversed in parmesan.
Fry the meat in the pan. Take the meat up and getting these letmøre and Rose in shallots. com then peeled tomatoes in and cook the sauce gently; season with cilantro, salt and pepper.
Broccoli cooked
Parmesan, eggs, parsley whipped together and made cold. Sauté onion and garlic Golden and add the chopped tomatoes. The sauce tasted with salt, oregano and pepper. Spaghetti cooked al dente.
Schnitzlerne be placed in small plastic bag and beaten flat with h
The potatoes are boiled and peeled.
Peppers and onions cut into strips and FRY on hot frying pan and seasoned with lime juice, salt, and lemon pepper. The vegetables taken from the Pan and keep warm.
Rose is now the meat and season it with salt Golden.
Roast the Turkey meat on a hot pan, so it is done.
Add the whole cleaned mushrooms and fry them lightly. Add the sauce and let it all simmer for 10 minutes.
The pasta is cooked as stated on the package.
EVS. with salad and warm baguettes.
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