Category : International Cuisine
Author : Virgilio
Hits : 3488
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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.
Carrot Tops
Most carrots are sold without the tops because they have been shown to draw moisture from the roots. Yet many people buy carrots with tops to ensure (...)
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Turkey And Cranberry Sandwich
Category:SandwichesHits:39088
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