Recipes with Large onion

Hungarian goulash soup

Cut the beef into cubes and chop bulbs coarsely. Steam the onions transparent in butter and oil, sprinkle the paprika, salt and pepper over and kødterningerne came in to stir the meat. has lost the red color, pour one litre of soup and cook for very low hea

Leverpostej (Calf)-The Good

Melt the butter. Add rye flour. Pipes. Add milk 1 liter at a time. Pipes. Run the liver, fat, garlic, onion and Sage through the mincer. Add the kryderblanding and stir thoroughly. Add this to opbagningen. Pipes. Add the eggs. Pipes. When the mass is

Gray finches (plukkemad)

All the meat is cooked in about 2 litres of water with bay leaves, thyme and salt in approximately 2 hours. The meat is chopped then on a pretty rough Board along with the apples and onions. The soup from the flesh be smoothed over with flour to a fairly thick

Jambalaya

Chop the onions. Cut the peppers into cubes and sausage, celery and carrots into slices. Brown the chicken pieces in a thick-bottomed saucepan. Vegetables and sausage in the Pan where it Fry lightly together with the chicken. Squeeze garlic into the Pan and

Fig chutney

Peel the apples and cut them into coarse cubes. Chop the onion. Halvér Chili, remove cores and between walls, before it is cut into small cubes. Remove the stem on the figs and cut them into quarters. Getting all the ingredients for chutneyen in a pan. Boil it

Fignechutney

Peel the apples and cut them into coarse cubes. Chop the onion. Halvér Chili, remove cores and between walls, before it is cut into small cubes. Remove the stem on the figs and cut them into quarters. Getting all the ingredients for chutneyen in a pan. Boil it

Fig chutny

Peel the apples and cut them into coarse cubes. Chop the onion. Halvér Chili, remove cores and between walls, before it is cut into small cubes. Remove the stem on the figs and cut them into quarters. Getting all the ingredients for chutneyen in a pan. Boil it

Antep Ezme

Onion, tomato, paprika, parsley, washed and chop into small pieces. Season with olive oil, tomato and peperoni puree/paste, salt and pepper