entioned in the list. The recipe editor can be a pain
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
Mix milk and soup together. Bring to a simmer.
Meanwhile, bring a pot of salt water to a boil. Drop your favourite seafood blend into the water and cook until the shrimp go from translucent to pink, about 2 to 4 minutes. Drain.
Add seafood to potato chowder and simmer on low for 15 minutes to half an hour to blend flavours. Serve piping hot with fresh crusty bread.
hrimp, scallops and whatever other seafood you are using.
Cook
little. This is the best size for me, I like
Heat oil in a large saucepan over medium-high heat. Cook bacon for 5 mins, or until brown. Add onion and garlic. Cook for 5 mins, or until onion softens. Add flour and stir until combined. Gradually add milk, stock and potato, stirring. Bring to a boil, reduce heat and simmer, uncovered, for 7-10 mins, or until sauce thickens.
Add corn and seafood mix. Cook for 5 mins, or until seafood is just cooked. Remove from heat. Season.
Ladle soup into bowls. Garnish with chives.
he bag of frozen mixed seafood in the frozen food section
he rest.
Chop the seafood in a food processor.
Steam open clams in a small amount of water.
Dice or grind the clam meat and reserve the clam liquor.
Dice onions, mince garlic and put both into a large kettle with the oil.
Saute slowly until they just barely begin to brown.
Peel potatoes and cut into 1/2-inch cubes.
When the onions and garlic are ready, add clam liquor, tomatoes, tomato sauce, basil, oregano, potatoes and water to the kettle and simmer for 20 minutes or until potatoes are just done.
Cut fish into 1-inch pieces and add with the shrimp, scallops and clam ...
Cook celery,potatoes,onions in 2 1/2 to 3 cups water.cook al dente.
do not drain.
When vegies are done----.
add campbels chunky clam chowder,sea food meat,shrimp,milk,1/2 and 1/2 ,extra clams.
Heat fully.Serve in bowl.
Garnish with extra pat of margarine,sprinkle old bay,pepper and a sprinkle of chives.
br>Stir garlic, thyme, pepper, seafood seasoning, and paprika into the
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
Make stock.
Keep liquid and discard meat and onion.
Heat liquid and add potatoes.
Cook gently until tender.
Add onions and simmer 5 minutes.
Add fish/seafood gently simmer 10 minutes or until cooked through.
Add evaporated milk and butter.
S& P to taste.
Serve w/ common crackers or oyster crackers.
*If you have access to a fish rack and bones, make fish stock in place of chicken.
add celery and a carrot to this stick along w/ the onion.
Saute in large kettle bacon and onion.
Add liquor from cans of seafood, potatoes and water.
Cook about 10 minutes, until potatoes are tender.
Just before serving, add clams or other seafood, 2 cups milk, salt and pepper.
Heat to boiling, stirring occasionally.
Serve immediately.
Makes 6 servings.
stirring often; cook until the seafood is just cooked through, about
ike.
Add seafood and cream. Heat till seafood is warmed through
hile cooking, wash and prepare seafood by cutting into bite size
Shell and devein shrimp.
Cut up.
Cut up fennel bulb and tops.
Cook in margarine with onion until tender. Stir in flour, then next 5 ingredients. Cook and stir until thick and bubbly. Stir in vegetables and seafood. Cook and stir 2 to 3 more minutes. Sprinkle with paprika (optional).
Combine potatoes, onion and celery; add just enough water to cover.
Add seasonings and sprinkle with parsley flakes.
Cook until potatoes are almost tender.
(Don't drain.)
Add 1/2 to 1 stick margarine or butter.
Heat in separate pan one can of canned milk or 2 cups regular milk until hot and then add to potato mixture.
Add fresh seafood and continue cooking until fish flakes and scallops, etc. are done (approximately 10 to 15 minutes).
Make cream base with butter, flour and 2 quarts of cream or half and half.
Saute vegetables and garlic in butter.
Add to cream base.
Add seafood to cream base.
Add parsley and seasoning to taste.
Simmer, but do not boil.
Add cream or half and half to thin.