Recipes with Butter

Chicken breast in Orange sauce

Dry the meat thoroughly. Warm 2 tsp. butter with oil in a skillet and Brown the meat well on both sides for excessive heat for about 5 minutes then it sprinkled well with salt and pepper. Rinse 1 orange, dry it and grate 1 teaspoon. the Peal. Squeeze both o

Bacon omelet with vegetables

Red onions, chop finely, mushrooms cut into quarters and Leek cut into thin rings. Bacon, red onions, mushrooms, leek and pea Sauté in butter in a medium-sized pan. Eggs and cream whipped together in a bowl and tilsmages with salt and pepper. Egg mixture

Grøntsagsomelet

Stuffing: cut the grossest green of Leek and cut it into thin slices, courgetten are washed and cut into small cubes, pale celery cut into narrow strips, peberfrugten for frøstol and clean the seeds and cut into strips. Sauté the vegetables Golden in butter in

Chicken in port wine sauce

Share the chicken into serving pieces and Brown the pieces of fat in a frying pan. Came the pieces into a frying pan as they are browned. Season with salt and pepper. An infant with port wine and then let the chickens roast, covered, for 15 minutes. Rins

Chicken in garlic sauce

Boil chicken in lightly salted water to cover, along with soup herbs and whole peppercorns, until chicken is tender. Tag it up and let it cool off, and then the meat is taken of the legs. Cut the meat into smaller pieces and put it in a heat-proof platter.

Stuffed chicken breast

Crack Chicken Breasts almost completely through with a sharp knife. Fold the meat out into one large piece and bank it off, as thinly as possible, if necessary. between parchment paper. Put ham and cheese slices on chicken meat with spinach leaves and sprin

Old fashioned chicken rose with plate sauce

Clean the chicken of any intestinal remnants. Stop it with the parsley, estragonen and the pickled lemon. Brown the chicken in the butter in a thick-bottomed pan that isn't too big. When it is golden all over screws down the heat. Pour a few cm of water

Easter lamb in spring green

It is not necessary to bone lamb Club, but it is much easier to cut it at the table, when the legs are: taken out. Put the mallet with fat side down. With a tip of sharp knife cut the upper and lower side free of the collarbone. Then cut in the wrist and co