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Full Online Book HomeLearning KitchenFruit - Lime - Huachinango A La Veracruzana
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Fruit - Lime -  Huachinango A La Veracruzana Post by :nospecs Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2326

Click below to download : Fruit - Lime - Huachinango A La Veracruzana (Format : PDF)

Fruit - Lime - Huachinango A La Veracruzana

3 lb. red snapper filets
Salt and pepper
1/4 cup lime juice
Jalapeno Sauce (recipe follows)
Limes (cut in tulip shape)
Radish roses
Parsley sprigs
Pimiento-stuffed olives

Place fillets in a lightly oiled 13x9x2-inch baking dish. Sprinkle with salt and pepper. Pour lime juice over fish. Refrigerate, covered, 1 hour.

Drain fillets, and pour Jalapeno sauce over them. Bake, uncovered, at 350 degrees for 30 minutes. Garnish with limes, radish roses, parsley sprigs and stuffed olives. Yield: 6-8 servings.

Jalapeno Sauce :
3 cups tomatoes, peeled and diced
3/4 cup chopped onion
2 cloves garlic, minced
2 tbsp. vegetable oil
3 medium-size pickled jalapeno peppers, seeded, rinsed and chopped
1/4 cup pimiento-stuffed olives, sliced
1 tsp. salt
Pinch of ground cinnamon
Pinch of ground cloves

Puree tomatoes in blender. Saute' onion and garlic in hot oil until tender. Add tomatoes and remaining ingredients; simmer 5 minutes. Yield: 4 cups

Source: "Southern Living", September 1980
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Fruit - Italian Lime Chicken Fruit - Italian Lime Chicken

Fruit - Italian Lime Chicken
2 split, boneless, skinless chicken breasts (4 halves) 1/4 cup lime juice 1 pkg. Italian salad dressing mix (such as Good Seasons) 1/4 cup butter or margarine Preheat oven to 350 degrees. Melt butter and mix together with lime juice and salad dressing mix. Place chicken in one layer in a baking dish. Pour sauce over chicken, making sure all surfaces are coated. Cover with foil. Bake for 1 hour, remove foil and bake for another 15 minutes. Makes 4 servings.

Fruit - Fresh Lime Ice Cream Fruit - Fresh Lime Ice Cream

Fruit - Fresh Lime Ice Cream
1/2 cup plus 1 tablespoon fresh lime juice from 3 to 4 limes 1 tablespoon plus 1 teaspoon grated lime zest from 3 to 4 limes 2 cups sugar, preferable superfine pinch of salt 2 cups heavy cream 2 cups milk In a large bowl combine the lime juice, lime zest, sugar and salt. Stir well. Gradually stir in cream and then the milk; stir gently until sugar dissolves. Cover and refrigerate for at least 4 hours or overnight, if possible to allow the flavor to develop fully. Stir the mixture, pour into an ice cream maker and freeze according to