Mains recipes

Turkey with pasta

Brown the meat in the oil on all sides. Add wine, broth, chopped tomatoes, peppers and spices. Let it simmer under the lid for approx. 35 minutes, turn the meat a couple of times under way. Take the meat, add cream, taste to. The sauce may be possible. Leve

Green with turkey

All vegetables are cut into strips or terns and wrapped on a pan for approx. 5 min. If the vegetables start to bite at the bottom, add a little water. The vegetables are picked up. Then the meat is tendered tenderly. Mix it all together and season with soy

Turkey fried potatoes with pasta and tomato sauce

The fathers are mixed and shaped into free dishes, cooked well on all sides. Sauce: Onions, peppers and tomatoes are sautéed on a fat-free pan, paprika added. Water is added gradually. The broccoli bouquets are added and it all boils 5-6 minutes until the

Turkey breast

The turkey breast is laid in the layers approx. 1 day. Put in an ovenproof dish with plenty of cooking on top, sprinkle with salt, if necessary. Add a little water to the chest. Stir in a 200 ° hot oven for 45 minutes. As an accessory, a mixture of spring o

Kalkunstrimler M / Wok - Mixing

Shake the meat in broth approx. 2 - 3 min. Add ginger and garlic and chop on. Bring soy and vegetables in and grate until the vegetables are crispy. Could possibly. Served with loose rice.

Kalkunkød in Wook

The marinade is stirred together (ginger tear and garlic pressed) and put in a plastic bag together with the meat. The bag is closed and the meat is marinated in the refrigerator for approx. one hour. The meat is drained in a sieve, the marinade is stored.

Cooked turkey M / Sour sauce sauce

Bring the water to the boil with the spices and the soups and let it boil for 4 minutes. Bring the turkey chicken and bring it to boiling point let it simmer for approx. 30 min. Only poke so it does not dry (ie do not boil) Cool the soup, foam the casserole.

Kalkunfrikasse

Bring the water to the boil with the soup dish (use only the stalk of the parsley). The rest is used for sprinkling and decorating. Put salt in. Bowl the cuvette and fry all grums before boiling. Put on the lid and let the cuvette cook for 50 minutes. For the