German Lentil Soup.
To 1 gallon of soup stock, add 1 quart of lentils. Let boil until lentils are soft, with 1 sliced onion. Then add
some small sausages. Let boil five minutes. Season to taste and serve the soup with the sausages and croutons
fried in butter.
skip to main |
skip to sidebar
- Find out what I'm doing, Follow Me :)
Labels
- Carrot cake (1)
- Collection of tasty food tips (46)
- Cooking tips (30)
- Cusines (30)
- Delite (30)
- delitious (30)
- Eat it and taste it (30)
- Tasty (30)
Blog Archive
-
▼
2009
(76)
-
▼
October
(46)
- Greek Stuffed Egg-Plant.
- Swedish Pie.
- Swedish Stewed Mutton.
- French Waffles.
- German Sweet Pretzels.
- French Apple Soufflé.
- Italian Roast Beef.
- Belgian Stuffed Shad.
- Scotch Baked Mutton.
- Spanish Stewed Rabbit.
- Polish Chops.
- Japanese Salad.
- Russian Chicken Patties.
- Russian Stewed Duck.
- Bavarian Cabbage Salad
- Vienna Nut Torte.
- Austrian Apple Strudel.
- Jewish Stewed Brains.
- Fish a la Marseilles.
- Dutch Stuffed Potatoes.
- Russian Relish.
- Jewish Shallét.
- Chicken Chop Suey (CHINESE).
- Hungarian Beef Stew.
- Duck aux Champignons.
- Baden Stewed Lentils.
- Boulettes.
- Russian Beet Soup.
- Spaghetti (ITALIAN).
- Dutch Sweet Potato Puff.
- Vienna Noodle Pudding.
- Spanish Mushrooms.
- French Spiced Venison.
- German Lentil Soup.
- Berlin Herring Salad.
- Swiss Steak.
- Oriental Stewed Prawns.
- Italian Sugar Cakes.
- Polish Roast Mutton.
- Dutch Baked Mackerel.
- Russian Stewed Chicken.
- Irish Baked Potatoes.
- Spanish Fricasseed Shrimps.
- Bombay Spinach.
- Jewish Stewed Shad.
- Swiss Baked Eggs.
-
▼
October
(46)
Cooking Tips All Rights Reserved. Blogger Template created by Deluxe Templates
Wordpress Theme by Skinpress | Supported by Dante Araujo
0 comments:
Post a Comment