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Recipes with Red wine

Mains A little butter for frying Pepper Salt ...

Thaw the 4 poussiner up, fill them with grapes and brown them on both sides in a thick-bottomed saucepan. Add all ingredients except cream and let the right simmer, covered, for about 1 hour. Feel about poussinerne are tender by pulling gently in a thigh in or


Mains Cornstarch to jævning Pepper Salt ...

Sprinkle the purified poussiner with a little salt and pepper inside and outside. Brown them on all sides in the butter in a deep pan or saucepan. Remove pan from heat (and remember to turn off the hood), pour the cognac, and flamber. Set the pan on the heat,


Mains Asparagus potatoes EVS. suit Freshly ground pepper ...

Rinse and clean the poussinerne well. cut wingtips. Let the butter in a frying pan and brown Golden poussinerne, first with the breast side, then the other pages. Sprinkle with salt and herbes de provence. Add the broth and red wine, and let poussinerne roa


Mains Pepper Salt Spring cabbage ...

Lamb boned and filled a club with minced garlic, parsley and Rosemary. There are laces and Brown by then rubbed into the Sage and sea salt. FRY rosa in the oven at about 200 degrees for approximately 40-45 minutes. The top cut of fennikelen, and the cut in pie


Mains Fresh thyme Juice of 1 lemon Egg for brushing ...

The shoulder are boned lubricated with lemon juice inside. Spinach, mushroom, garlic, nuts and cheese blended with a little lemon juice. The bow is filled with the mixture, roll and snørres. Brown in the oven at 220 ° and at 180 ° c. FRY finished 1-1


Mains Duck fat Calves Fund Pepper ...

Brystes cut from the legs, the skin peeled of the chest, placed in pressure between 2 baking sheets and bake in hot oven approximately 185 degrees for 10 minutes. Breast rolled on legs and packed into the pancette. Place in a dish with root vegetables cut i


Mains EVS. cream Corn flour to jævning Pepper ...

Swine mørbradene rubbed with salt and pepper and added in red wine bed sheet 1/2-1 24 hours a day. Dry it in paper towel and Brown in the fat in a pan, add the liquids, FRY further by weak heat, approximately 1/2 hours. Cloud filtered from, smoothed over


Mains Freshly ground pepper Pepper Parsley ...

Rub the meat with pepper and, if desired. salt. Let it soak up to half an hour. Chop the onion and garlic and sauté-came always first the garlic in the pan. Pour the red wine and boil over into a desired consistency. Season with thyme, salt and pepper. Keep