Recipes with Pepper

Meatloaf

Stir the meat with bread crumbs, eggs and cream. Forcemeat is the law firm. Season with salt and pepper. Form as a thick short sausage stuffing and place it in a baking dish or roasting pan. Put thin slices of smoked lard over "the Hare". Set the dish in

Osso buko

The meat is turned into flour with added salt and pepper and Brown, possibly. by sometimes. Be taken up. Vegetables chopped and Brown in margarine. boiling water, tomato paste and bay leaf are added. The meat is added back. Småkoges under lid in 2-3 time fo

Lamb leverpostej In

Prepare an opbagning of margarine, flour and milk. Blubber, liver and onions is run twice through the mincer and mix in opbagningen. Eggs and seasoning stirred in. Bake in water bath ca. 1 1/2 hour at 200 degrees. Serve warm with roasted mushrooms and bacon

Venison gravy

Melt the butter on a low heat in a saucepan, stir the flour, continue heating, stirring continuously for a few minutes, it must not become Brown. Add a little by little under still flogging (stirring) until it is completely smooth, should there be lumps in the

Oksekødspiroger

Dough: Stir yeast and water together. Stir in margarine, salt, buttermilk into mixture. Knead flour into little by little. Stuffing: melt margarine in a saucepan. Saute the meat in it. Add the grated carrot and onion, chopped tomato, as well as the rest of

Champignion a la creme

Mushrooms cleaned and quarter. Onion peeled, chopped very finely. Onions Sauté until they have been blank, then add mushrooms, when the liquid is boiled out of champignonen, add white wine and this is reduced by half. Add whipping cream and this is reduced to

Piroger with pork

Dough: Dissolve the yeast in the liquid to the dough. Add the remaining ingredients to the dough and knead it to a smooth dough, which raises a warm place, about 30 minutes Roll out dough thinly on a floured, and cut it into squares. Mix the ingredients

Possin

The prepared vegetables are added at the bottom of a baking dish with some butter and seasoned with a little thyme blobs. Poussinerne greased with butter, seasoned with salt and pepper and place on top of the dish. Hønsebouillonen added and it all FRY in oven