Category : International Cuisine
Author : Virgilio
Hits : 2769
Date : 03/07/2003
750 gms tanguigue 50 gms onion, sliced 50 gms red bell pepper strips 50 gms finger pepper 1/2 tsp salt 1 cup vinegar 1/4 tsp black pepper
Debone fish and scrape out flesh from the skin. Wash fish in water. Marinate fish in vinegar, red bell pepper, onion, finger pepper, salt and pepper. Serve at once.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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