Lemon Dill Salmon Grill Recipe
| Barbecue
Type: Lemon Dill Salmon Grill Free Cooking Recipe - Barbecue No other! Ingredients / Directions 2 tablespoons dill weed1 teaspoon garlic powder1/4 teaspoon Beau Monde� seasoning4 tablespoons olive oil2 tablespoons white wine vinegar with tarragonJuice of 2 lemons Mix. Pour mari
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roast lamb with cannellini beans
| General Recipes
Cooking receipe to make roast lamb with cannellini beans under category General Recipes. You may find some video clips related to this receipe below.roast lamb with cannellini beans roast garlic and cherry tomatoes 1 leg of lamb 4 large or 8 small garlic bulbs plus 3 cloves olive oil 750g cherry tom
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Japanese Spinach With Sweet Sesame Seeds Japanese cooking recipe
| Japanese
Ingredients 2 tablespoons sesame oil 1 tablespoon brown sugar 10 cups fresh spinach leaves 4 tablespoons black sesame seeds, toasted Directions 1Heat the sesame oil in a large skillet over medium heat until hot. Add the spinach 3 to 4 cups at a time. Cook and stir to wilt, then add more spinach.
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Jasmine Green Tea Fresh Lemonade Japanese cooking recipe
| Japanese
Ingredients 6 jasmine green tea bags (remove string,tag and metal from bags if they have it) 1/2-1 cup sugar (to taste) 1 tablespoon lemon zest 9 cups filtered water 1 cup fresh lemon juice Garnish jasmine fresh edible flowers fresh lemon rind mint leaf Directions 1Place the water in the res
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Cooking receipe to make veal escalopes with herbs under category General Recipes. You may find some video clips related to this receipe below.
veal escalopes with herbs
italian
2 teaspoons finely chopped sage
1 teaspoon finely chopped rosemary
salt pepper
12 veal escalopes (75g each)
50gbutter
2 tablespoons finely chopped parsley
4 cloves garlic crushed
grated rind 2 lemons
100ml dry white
100ml stock
Mix the sage rosemary a little salt and some pepper in a bowl.
Scatter over the escalopes and leave for 30 minutes to allow the flavours to be absorbed.
Melt the butter in a frying pan and fry the meat for about 4 minutes on each side until
golden brown.
Remove from the pan and place on a hot dish.
Mix the parsley the garlic crushed with salt and the grated lemon rind.
Spread over the escalopes and keep hot.
Pour the wine into the pan and bring to the boil scraping up the meat juices.
Simmer to reduce a little then add the stock and return to the boil.
Season the sauce with salt and pepper and pour over the veal.
For a decorative effect the escalopes may be served speared on wooden skewers and
garnished with sprigs of fresh herbs and lemon quarters with the sauce handed separately.
Serves 6
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