Recipes with Coarse salt

Turkey with orange juice

'S the oranges and grate the rind, squeeze the juice from the oranges and mix it with the shell. Butter Turkey Breast with coarse salt and freshly ground pepper, put the breast in a frying bag in a ovnfastfad pour Orange mixture and add a little water. FRY at

Turkey with vegetables

Cut the clutter and top of Darin buds. Came the onions in a bowl with boiling water. Let them stand for a moment, the soft shell of arrow. Cut the Turkey Breast into cubes. Soak the dried forest mushrooms as directed on package. Melt the butter in a heavy S

Rissole with chopped Turkey

Stir in the minced meat with salt for about 1 min. Came onions, peppers, pepper and eggs in milk in gradually. stir and then the breadcrumbs. Style forcemeat uncovered in the refrigerator for about ½ hour. Let half of the butter in a frying pan Golden (appr

Green pasta with Turkey and mushrooms

Saute the onion, garlic and bacon in butter for about 1 minute. Add the mushrooms and Rosemary, and saute it with for about 8 minutes. Add salt and pepper to taste. Pour the mixture into a large bowl. Share the meat into 2 portions and FRY each portion sepa

Turkey strips in the wok

Marinade: mix together the honey, ginger, soy sauce, salt and pepper in a plastic bag suitable for cooking. Got Turkey strips in the bag and close it. Turn around and let the meat marinate well in the refrigerator for about 40 min. Heat the oil in the event

Sausage, herring (salting of herring)

Herring is perishable and should be preserved as soon as possible after the catch. Salting is the best storage method for herring. The fish don't get in the water, but can if necessary. blood cured before the actual curing. Salted herring must never be cov

Sausage, herring

Clean herrings, but let the herrings keep head, skins and read. Herrings do not rinse. Mix the salt and sugar. Place a layer of the mixture in a jar. put the warm layered with salt mixture and finish with salt. Put a light pressure on, so the herring kept u

Meatballs for the Christmas buffet

Stir the meat with salt, 2-3 my cool. Grate the onion finely. Add all remaining ingredients and stir to the forcemeat has a uniform consistency. Team possibly. a portion of the milk back. Let stuffing rest in refrigerator at least half an hour. Add a