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D L SUTTON
Crispinos with mexican sauce and vegetables
A tasty recipe. The main course contains the following ingredients: fish, corn kernels (crispy (150 g)), onion, garlic, tomatoes, olive oil, hot peppersauce (bottle a 85 ml), crispino's (fish fillet, frozen, 300 g), garden pea-root (frozen , a 1 kg) and rice (1 minute white (a 300 g)).
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Ingredients
Directions
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Drain corn.
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Peel and chop onion and garlic.
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Wash tomatoes and cut into cubes.
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Heat 1 tbsp oil in small frying pan and fry onion and garlic for 3 minutes.
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Add tomatoes and simmer for about 10 minutes.
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Allow the corn to simmer for the last 2 minutes.
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Season to taste with salt and hot pepper sauce.
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Fry 2 tbsp oil in frying pan and bake crispinos for 4 min.
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On medium heat.
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Heat in wok rest of oil and garden peas / carrots 5 minutes stir-fry.
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Heat the rice according to instructions on the packaging in the microwave.
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Crispino with rice, vegetables and sauce serve..
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Nutrition
645Calories
Sodium0% DV6mg
Fat46% DV30g
Protein40% DV20g
Carbs24% DV73g
Fiber24% DV6g
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