Recipes with Margarine

Hungarian paprika

The loaf is chopped well and the peppers are shredded. The loaf is cooked in the margarine until they are transparent. The meat is added and browned. Add the pepper and flour and stir well. Add the bouillon and tomato puree as well as the peppers. Let it

Lasagna without tomato

Arrow and heel loosened roughly. Melt the fat or warm the oil into a pan and brown the onions in it. Add the chopped beef and turn well until it has a color. Sprinkle flour over the meat and stir well. Bring broth, salt and pepper and let the dish spin by l

Stegeben with white potatoes and skysovs

The legs are browned in a large saucepan, so they all turn brown. The legs are put back into the pan and add approx. 1½ l. Water or until it almost covers the legs. Add salt, pepper and let the dish boil slowly until the meat is tender approx. 1½ to 2 hours

Biksemad with fried egg, rye bread and beetroot

Meat and potatoes are cut into small terns. The onions are chopped. The onions sweat on the forehead of the fat. Let it get hot before mixing the potato pieces. Turn up the heat and grate the biscuit until the potato pieces are golden. Stir occasionally.

Brunk bowl with bacon and beef fox

1 Cut the white cabbage fine. 2 Cut the bacon in the tern, 3. melt the flour in a hot frying pan 4. Add the margarine Turn the cabbage into it and brown it 5. Fathers and bacon are added to the pipes until all is browned through

Light waffles

Sift flour, baking soda and salt into a bowl. Whip egg and sugar the same, whip the melted chilled margarine in and finally whipped milk. Add the flour gradually. Let it go Dough pull 30 minutes. Heat the waffle iron (no need for butter or oil). Come ab

Birthday Stang

1. The yeast is poured into the water (in a bowl) 2. Margarine crumbles in the flour (in another bowl) 3. Add water / yeast, sugar and egg and lightly knead the dough. (The dough is a bit oily but must not stick) 4. Mix the filling together or mash with a f

Hearts in cream sauce with mashed potatoes

The hearts are trimmed for obstruction, fat and tendons and cut into the toes of about 2-3 to 2-3 cm. The hearts are browned in margarine and parsley added. Take care that the hearts do not get too much heat as they can become rubbery. Water is added until it