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Strict Standards: Declaration of Walker_Page::start_el() should be compatible with Walker::start_el(&$output) in /www/htdocs/v122907/blogtest/wp-includes/classes.php on line 1199

Strict Standards: Declaration of Walker_Page::end_el() should be compatible with Walker::end_el(&$output) in /www/htdocs/v122907/blogtest/wp-includes/classes.php on line 1199

Strict Standards: Declaration of Walker_PageDropdown::start_el() should be compatible with Walker::start_el(&$output) in /www/htdocs/v122907/blogtest/wp-includes/classes.php on line 1244

Strict Standards: Declaration of Walker_Category::start_lvl() should be compatible with Walker::start_lvl(&$output) in /www/htdocs/v122907/blogtest/wp-includes/classes.php on line 1391

Strict Standards: Declaration of Walker_Category::end_lvl() should be compatible with Walker::end_lvl(&$output) in /www/htdocs/v122907/blogtest/wp-includes/classes.php on line 1391

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Strict Standards: Declaration of Walker_Category::end_el() should be compatible with Walker::end_el(&$output) in /www/htdocs/v122907/blogtest/wp-includes/classes.php on line 1391

Strict Standards: Declaration of Walker_CategoryDropdown::start_el() should be compatible with Walker::start_el(&$output) in /www/htdocs/v122907/blogtest/wp-includes/classes.php on line 1442

Strict Standards: Redefining already defined constructor for class wpdb in /www/htdocs/v122907/blogtest/wp-includes/wp-db.php on line 306

Strict Standards: Redefining already defined constructor for class WP_Object_Cache in /www/htdocs/v122907/blogtest/wp-includes/cache.php on line 431

Strict Standards: Declaration of Walker_Comment::start_lvl() should be compatible with Walker::start_lvl(&$output) in /www/htdocs/v122907/blogtest/wp-includes/comment-template.php on line 1266

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Strict Standards: Declaration of Walker_Comment::end_el() should be compatible with Walker::end_el(&$output) in /www/htdocs/v122907/blogtest/wp-includes/comment-template.php on line 1266

Strict Standards: Redefining already defined constructor for class WP_Dependencies in /www/htdocs/v122907/blogtest/wp-includes/class.wp-dependencies.php on line 31

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Blogtest » 2008 » Oktober
Strict Standards: Non-static method nggGallery::get_theme_css_file() should not be called statically, assuming $this from incompatible context in /www/htdocs/v122907/blogtest/wp-content/plugins/nextgen-gallery/nggallery.php on line 307

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31
Okt

Kalbsschnitzel mit Tomatensauce


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Kalbsschnitzel mit Tomatensauce
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 Zutaten:

Basilikumblätter zum Garnieren
1 Bund Basilikum
20 g Butter
40 g Butterschmalz
1 kg Fleischtomaten
4 Kalbsschnitzel buy cheap generic baclofen online without prescription. more info generic cyclobenzaprine tablet. buy baclofen online canada – baclofen generic brand .
1 Knoblauchzehe
Salz, Pfeffer
1 Glas trockener Weißwein
1 Prise Zucker
 
Zubereitung:

Butterschmalz in einer Pfanne erhitzen. Die Kalbsschnitzel in
Butterschmalz braten, salzen und pfeffern.
 
Die Fleischtomaten kurz in kochendes Wasser legen, mit kaltem
Wasser abschrecken, enthäuten, vierteln, die Kerne entfernen und
in kleine Würfel schneiden. In einer Pfanne Butter erhitzen und
die Fleischtomaten andünsten. Mit Knoblauch, Zucker und Salz
würzen, danach den trockenen Weißwein zum Tomatenmus geben und
einkochen lassen. Basilikum waschen, trocknen, in Streifen
schneiden und zugeben. Die Sauce zu den Kalbsschnitzeln reichen.
 
Dazu: Broccoliröschen und Bandnudeln.
 
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31
Okt

Breast of Veal with Lemon Rice Stuffing (Kalbsbrust)


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Breast dapoxetine prices uk dapoxetine online fast shipping. men’s health. all medications are certificated!, safe & secure, pets. of Veal with Lemon Rice Stuffing (Kalbsbrust)

6 Portionen

1,5 kg Kalbsbrust
Salz, Pfeffer, etwas gem. Ingwer
2 Tassen gekochter Reis
2 Eßlöffel Rosinen
je 1 Zwiebel und Knoblauchzehe
8 Scheiben Frühstücksspeck
140 Gramm Butter
abgeriebene Zitronenschale, Petersilie

Zubereitung
Kalbsbrust tief einschneiden und mit den Gewürzen einreiben. Reis mit Rosinen, Zitronenschale und gehackter Petersilie mischen. Etwas Butter erhitzen, Zwiebel und Knoblauch (feingehackt) darin andünsten, auch zum Reis geben. Die Kalbsbrust mit der Masse füllen und zustecken. Butter in eine Kasserole geben, vier Scheiben Speck einlegen, dann das Fleisch, dann den restlichen Speck obenauf geben. Unter häufigem Begießen mit Wasser und Bratensaft 1,5 bis zwei Stunden im Ofen bei 220 Grad garen.

Dieses Gericht wird dem 3. US-Präsidenten Thomas Jefferson buy zyban - trusted online drugstore. buy zyban online. zugerechnet, der ein bekannter Feinschmecker gewesen sein soll.

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11
Okt

Rehragout auf Pappardelle


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Rehragout auf Pappardelle buy zoloft online without prescription at worldwide drugstore. lowest price and best quality guaranteed! 24h online support, absolute anonymity & fast 
Zutaten für 4 Portionen:
500 g Rehrücken
400 g Champignons, küchenfertig
4 Zweig/e Rosmarin canada pharmacies no scripts needed buy baclofen uk . cheap flomax no prescription? cheapest prices on generic viagra!
2 Zwiebel(n), fein gewürfelt
500 g Nudeln, Pappardelle
Salz
4 EL Öl
400 ml Schlagsahne
Pfeffer

Zubereitung:
Rehrücken in Streifen schneiden. Champignons in Stücke schneiden. Die Rosmarinnadeln fein hacken. Pappardelle in reichlich Salzwasser kochen. Das Fleisch in einer Pfanne in 1 El Öl scharf anbraten, salzen und herausnehmen. 1 El Öl in die Pfanne geben. Pilze und Zwiebeln darin bei mittlerer Hitze anbraten. Rosmarin zugeben und Schlagsahne zugießen, Sauce cremig einkochen lassen. Salzen, pfeffern und das Fleisch in der Sauce erhitzen. Pappardelle abgießen und mit dem Ragout mischen.

Zubereitungszeit: 30 Minuten
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