Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

May 2019

Mexican Recipes

Main Dish Recipes

Chinese ChickenFournier

Chinese ChickenFournier Recipe
18 Chicken wings drumsticks 3 Garlic cloves minced Ground ginger minced ging 1 1/2 teaspo...

read more

Orange Roughy Veracruz Recipe

Orange Roughy Veracruz recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Orange Roughy Veracruz recipe  PDF


2 ts Olive oil
1 c Sliced onion
2 cl Garlic, minced
1 c Yellow bell pepper rings
1 cn (14.5 oz) me ican style
Stewed tomatos w/jalapeno Peppers undrained 4 4 oz pieces orange roughy
Dash of garlic powder Dash of ground red pepper 1. Heat oil in a large nonstick skillet over medium heat. Add onion and
garlic, saute 7 minutes or until tender. Add peppers and tomatos cook over medium high heat 3 minutes. Add fish sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes. 2. Turn fish over. Cover and simmer an additional 5 minutes or until fish
flakes with a fork. Transfer to individual serving plates, reserving cooking sauce in skillet. Keep fish warm. 3. Place skillet with cooking sauce over medium high heat, and cook 3
minutes or until thickened. Serve sauce over fish. Calories: 149 per serving Source: Cooking Light Magazine, May June 1993

Orange Roughy Veracruz recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
591 people have voted
Last Reviewed on 2019-05-20



Monday, May 20 2019 Download & Print Orange Roughy Veracruz recipe  PDF   Mexican recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Coriander Sausage Filling

New Cooking Recipes

Roast Duckling In Wine
Roast Duckling In Wine Recipe


4 1/2 lb Duckling 2 c Optional stuffing 1 t Kosher salt Coarse 1/4 t Nutmeg Wine and amp grape Sauce 3/4 c Marsala wine 2 T Grape jelly 1 1/2 T Cornstarch 1 c Seedless green grapes 1. Wash duckling and dry. Sprinkle salt and nutmeg in the cavity. Close openings with wooden picks. Tie legs together. Tie wings to body. Wrap bits of foil over legs and wings to prevent over cooking. Cover with wa paper to prevent splattering. 2. Place duckling with or without stuffing, breast side down in a baking dish. Cook at FULL POWER 6 minutes per pound or 24 minutes for a 4 l...

Cooking Magazines: Stuffing Recipes » May 2019   Stuffing recipes RSS   Thumsb up

Dish Of The Day

Cauliflower and Potato Curry

Cauliflower and Potato Curry Recipe
4 c Potatoes, peeled and quartered 1 sm Cauliflower, cut into florets a pinch 3/4 ts Ground turmer...
read more

Category: » Crockpot Recipes

View more dishes

>