Free Recipe Vermicelli and Orange Roughy
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Vermicelli and Orange Roughy Recipe
6 md Fresh tomatoes; peeled
-and cored
1 md Green pepper; chopped
1 md Onion; chopped
2 Cloves garlic; minced
1 ts Wyler s chicken-flavor
-lnstant bouillon
1 Bay leaf
1/2 ts Thyme leaves
1/2 ts American Heart Association
-original herb seasoning
1/8 ts Crushed red pepper
1 lb Orange roughy or other white
-fish fillets; cut into
-1-inch pieces
1 pk (1-lb) Creamette Vermicelli;
-uncooked
1/4 c Chopped fresh parsley
Vermicelli and Orange Roughy Preparation
In blender or food processor, process tomatoes until smooth. In large non-stick skillet, combine tomatoes, green pepper, onion, garlic, bouillon and seasonings. Bring to boil. Reduce heat; simmer 15 minutes. Add orange roughy; cover and cook until fish flakes with fork, about 10 minutes. Remove bay leaf. Prepare Creamette Vermicelli as package directs; drain. Arrange on warm platter; top with sauce. Garnish with parsley. Refrigerate leftovers. FROM CREAMETTE GOOD HEALTH COOKBOOK , CREAMETTE COMPANY, 428 N. 1ST ST, MINNEAPOLIS, MN From a collection of my mother”s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Vermicelli and Orange Roughy?
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