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July 2019

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Indian Pot RoastAi

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Huachinango Maria Teresa Recipe

Huachinango Maria Teresa recipe and other casserole 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 Huachinango Maria Teresa recipe  PDF


2 lb Red Snapper
4 tb Cream
Salt and pepper 1 tb Butter
2 ts Chopped parsley
4 tb Bread crumbs
4 Eggs slightly beaten
1 Canned chili, sliced
2 Red peppers, chopped
Boil the fish in enough salted water to cover, with pepper to taste, and parsley about fifteen minutes or until tender. Remove, drain and separate fish from bones. Shred the fish and mi with eggs. Add the chopped peppers and the cream. Butter a casserole and sprinkle with bread crumbs. Put in the fish mi ture, pressing it down well. Bake in a slow oven (325 degrees F.) fifteen or twenty minutes. Garnish with chili. Yield: Si servings. Source: Good Food From Me ico by Ruth Watt Mulvey and Luisa Maria Alvarez

Huachinango Maria Teresa recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
435 people have voted
Last Reviewed on 2019-07-19



Friday, Jul 19 2019 Download & Print Huachinango Maria Teresa recipe  PDF   Casserole recipes RSS   New

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2 ea Halibut, filets, ( 6oz ea) 5 oz Butter, unsalted 1 c Tomatoes, seeded, skinned, chopped 1 c Stock, fish 1 c Basil, purple, chopped Salt (to taste) Pepper (to taste) Remove the skin from the filets. In a saute pan, melt 1 ounce of butter, and add the fish. Cover the fish with fish stock and adjust the seasoning. Cover with buttered parchment paper, (buttered side down) then bring to a boil and simmer for about 2 minutes. Turn the fish and cook an additional 2 minutes. Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute. Remove ...

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