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Recipes with Red wine

Cold cuts Pepper Grated nutmeg Salt ...

Remove a little of the lamb dispenser and rub on the forehead and then shred. The rest is chopped and mixed with everything else. Bacon is laid down and upside down and "drops" beyond the edge of an oblong shape. The fathers are filled in and the slippers are


Sides Pepper Salt Carrot ...

Carrot and onion peeled and finely chopped (use also celery residues). The roots are exchanged in a little oil pan. Red wine and chicken fennel add and let the whole small lime for approx. 5 min. The roots are sifted and the sauce is boiled until it has a syru


Mains Cognac A little sprinkle grated nutmeg Wheat flour ...

Clean the tap and cut him into smaller pieces. Give the meat to the cat or bring it to court, but pick it up before serving. Sprinkle the pieces with salt and pepper and turn them into flour. Clean the mushrooms and the arrow onions. Depending on size, cut


Mains Caramelized peaches A few sprigs fresh rosemary A few sprigs fresh Sage ...

Take a large bowl that must not be made of aluminum, put the pieces of meat into it and pour the wine over. Add laurel leaves, rosemary, sage, garlic, carrot and onions. Put on the lid and leave it cool, preferably in the refrigerator, for a day so that the ta


Mains Red wine Red wine vinegar Bouquet garni ...

Start with marinade: Sauté carrot, onions and celery in half of the oil until they are soft but not brown. Add wine, vinegar, bouquet garni, juniper and peppercorns and bring to a boil. Let it simmer until the vegetables are tender, 15-20 minutes. Add the rest


Mains Pepper Parsley Salt ...

Free the meat for seniors and fat. Stir a marinade of buttermilk, juniper berries, peppercorns, bay leaves, lemon juice and red wine. Lay the meat here and let it cover for 2-3 days (cool). Take the meat up. Thoroughly rub and rub with salt and pepper. B


Mains Pepper Salt Rose paprika ...

Stir a marinade of red wine, water, pepper and mustard. Let the chops draw a day. Wipe the meat with a kitchen roll and rub it with pepper and salt. Stir the cutlets in oil approx. 6 min. on every side. Take them off the forehead and keep them warm. Chop the b


Mains Pepper Salt Broth ...

Cut the meat for 2 cm. Big cubes. Arrow and chop onions. Brown the meat in fat in a pan approx. 10 min. Add the chopped onions, sprinkle with salt and pepper. Add the sliced ​​mushrooms in slices and tomato puree. Pour red wine and broth and let the ragout spi