Recipes with Cocktail sausages

Turkey pan with tomato cream.

Saute the bacon and garlic. Turkey came in and sauté it with bacon and garlic. Com cream and tomato puree in, season with salt and pepper. Let the Court come to a boil and let it smire in 45-60 my. Tips: Served with fresh pasta and salad. Bon appétit:-)

Fars-hedgehog in

Stir meat, salt, pepper, bread crumbs and eggs to the real father. Form forcemeat of 1 bread, and put it in a greased ovenproof dish. Jack cocktail sausages down into the surface so it's going to look like a hedgehog. Peel the carrots and potatoes. Cut the

Spaghetti Bolognese In

Start by putting the water over to spaghetti. Spaghetti be put in the water when this cooker, follow the cooking time on the package. Gently fry the onion for the get a golden color, add the beef and Brown, this. Add the grated carrots and chopped chili. Boil

Tenderloin Pan w/Bacon

First, cut the bacon into cubes, afpus Tenderloin and then cut it into small cubes. heat a saucepan up and Brown the bacon in there, well it's browned, you come in and Tenderloin brunder it together with kryderrierne and the crushed garlic. Wash and slice

American scrambled eggs with cheese

Whisk eggs and milk well and thoroughly. Mix the egg mixture with fresh herbs, cheese, salt and pepper. Pour the egg mixture on a hot drop easy-pan, and slide to the mass with a spatula, until it is set. Serve immediately on toasted sandwich bread, but cris

Omelette with bacon and sausages

Peel gulerodderne and cut them into slices and finely chop the onion (finely chopped). Then cut the sausages into slices. Fry the bacon together with the sausages. Low so egg mass whip eggs with the milk and salt and pepper as you like. Pipe behind bacon

Chops in dish 14

The cleaned mushrooms cut into slices, and onion cut into rings, and then FRY the on the forehead. Koteletterne plumped with hand and Brown. Pan cooked with cream, spices and chopped tomatoes. Koteletterne out in a greased dish, onion and mushrooms are added.

Chops in Mornay sauce

Clip baconon in small strips and sauté them in the pan until golden. Pull them off the Pan and Brown then koteletterne in the fat until golden on both sides. Take them out of the Pan and place them in a heat-proof dish with Bacon sprinkled over. Mix then Morna