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Omurice Japanese cooking recipe
| Japanese
Ingredients 1 onion 4 slices bacon 1 cup frozen peas 1 cup frozen corn 2 cups rice 2 tablespoons ketchup 2 eggs Directions 1Chop onion. Saute bacon and onion. 2When translucent add peas and corn. Cook till tender. 3Add cooked rice and ketchup and fry until combined. 4Make a thin omelet and
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| Bread
Type: Flaky Biscuits Free Cooking Recipe - Bread Amazing! Ingredients / Directions 2 cup(s)s flour3 teaspoons baking powder1 teaspoon salt1/4 cup(s) shortening2/3 cup(s) milk Sift flourbaking powder and salt. Add shortening and work into the flour until it feels like coarse cornmeal.
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Cooking receipe to make turkey escalopes with anchovies under category General Recipes. You may find some video clips related to this receipe below.
turkey escalopes with anchovies
4 slices turkey breast about 100g each
Marinade:
juice of 1 lemon
2 tablespoons vegetable oil
1 teaspoon dried oregano
salt
freshly ground black pepper
2 tablespoons plain flour
75g fresh breadcrumbs
grated rind of 1 lemon
2 tablespoons chopped fresh mint or parsley
1 egg
1 tablespoon milk
4 tablespoons vegetable oil for frying
Garnish:
50g can anchovy fillets drained
stuffed olives
2 hard boiled eggs sliced
Mix together the lemon juice oil and oregano for the marinade and add salt and pepper.
Pour the marinade into a shallow dish and add the turkey breasts.
Cover and leave them to absorb the flavour for 1 hour or overnight in the refrigerator turning the meat once.
Drain the meat and pat it dry with kitchen paper.
Dip the turkey in the flour mixed with salt and pepper until it is well coated.
Mix together the breadcrumbs lemon rind and mint.
Beat the egg and milk together and pour on to a plate.
Dip the turkey slices into first the egg and then the breadcrumb mixture so that they are well coated.
Fry in the oil for 34 minutes on each side until evenly brown.
Arrange the turkey on a heated serving dish.
Garnish with the anchovy fillets each one rolled around an olive and with the hardboiled egg slices.
Serve hot.
Serves 4
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