Recipes with Butter

Cream puffs

Bottoms: Flour and margarine and break into pieces and mix with the sugar then add if necessary. a little water to get the dough to hang together. Kneaded and rolled out. 25 bases set out with a laying out or glass ca. 7 cm in diameter. Bottoms baked in 8-1

Taco bread

Mix the flour, salt and baking soda. Work the butter into the flour, then add the soft water and knead the dough well so it becomes smooth. Lay it out on floured board. Portion the dough in half, form it to two lengths and cut each length in 4 equal pieces. Le

Fried bekkasiner

Clip neck skin up and remove the Inn. Cut a small hole on the inside of one thigh, and remove the stomach and intestines, the rest of the giblets must be in birds. Clips or hug the clutches of. Ripping off his head and take the eyes out with a pointed knife.

Hazel baked potatoes

Peel the medium-sized potatoes, put it on along, as if you would cut it into thin slices, the intent of this approach, but the potato is cut only 3/4 through. Then lubricate the potatoes on top with butter and sprinkled with salt and paprika. Bake in oven for

Lobster soup de luxe

Start with cleaning the vegetables and cut them into smaller piece. Sauté them in a pan in butter. Add spices and tomato puree. Drag it from the heat. The live lobsters, and the cutting of clubs and body. FRY in hot oil until they start to change color, where

Lobster Soup (Bisque Homard)

Share the cooked lobster with a cut off head below the page all the way down between humme's many legs. Remove the hard stomach that sits forefront in the head. Then remove the intestine, the black string, going in the Middle throughout the tail. Carefully tak

Lobster Bisque (Lobster Soup)

Husk toasting well, vegetables, tomato paste, peppercorns, Bay leaves, paprika, cayenne pepper, Horseradish and share entire reversed well around. White wine and add the Fund and it all cooked good through 1 – 1 ½ hour. The shells sieved from and soup me

Crazy stew with mushrooms and celery

Com meat, onion, celery, carrot, juniper berries, thyme, garlic and red wine in a freezer bag and let it soak in refrigerator for 24 hours. Take the meat up, Pat it dry in paper towel and saute it in oil in a large frying pan to it have taken color. Brine, her