For the seafood stock:
Heat the oil
and pepper. Add 2 cups seafood stock, clams, and mussels and
dd sauteed veggies to the stew and let slow-cook for
Add all ingredients except shrimp and cut seafood sticks. Cook until okra is done. Add shrimp and seafood.
Cook 5 to 7 minutes. Serve over rice.
tsp of your favourite seafood; this recipe will also work with
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
In a large pot, mix in order; stew meat, vegetables and seasonings.
Add over vegetables the tomatoes and tapioca.\tBake for one hour at 350\u00b0.
Then turn oven to 300\u00b0 for three hours. Bake at least 3 1/2 hours before mixing.
Cook roast until tender.
Add plenty of water to cook vegetables in.
Add vegetables and cook until tender, then add beef stew mix.
Simmer 15 to 20 minutes and serve with crackers or cornbread.
Also excellent frozen for days when you really don't feel like cooking!
alf full.
While stirring stew, add the gravy mixture.
Combine flour, salt and pepper.
Use to coat meat.
In Dutch oven brown meat in hot Crisco.
Add soup, water, onion and basil. Cover and bake at 375\u00b0 for 1 hour.
Remove from oven and cool. Pare and cube potatoes and carrots.
Boil 30 minutes.
Add to stew mixture with wine.
Cover and bake at 375\u00b0 for 1 hour.
Serve with cornmeal muffins.
o the traditional Brown Derby Recipe -- that is classic. So this
n little pieces for my stew and before I cooked it
In a large frying pan, heat oil on high. Saute bacon, pepper and onion for 3-4 minutes, until onion is tender. Stir in garlic and spices and cook for 1-2 minutes, until fragrant.
Add stock, rice and bay leaf. Bring to a boil, then educe heat to low and simmer, covered, for 10-15 minutes, until rice is very tender.
Mix in eggplant, beans and tomato. Simmer for 5 minutes. Add seafood and cook, stirring, 2-3 minutes, until seafood is cooked through. Season to taste. Top gumbo with cilantro and serve with toasted bread.
oup bowl and ladle the seafood stew over the toast.
Buon
aking a thickener for the stew, it should look like the
f roux required by the recipe.
For instance, the original
Wash green beans and trim off stems. Cut in half and rinse in cold water.
Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.
Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.
This meal is best when served hot with plain rice.
Heat oil in a large saucepan over moderate heat. Add leek, onion and garlic; cook and stir for 2 mins or until onion softens.
Stir in fennel, pepper and turmeric; cook and stir for 3 mins or until vegetables soften. Add tomato, stock and zest. Bring to the boil.
Add potato; cook for 5 mins. Reduce heat. Simmer, uncovered, for 15 mins or until potato is tender.
Add seafood; bring to the boil. Reduce heat. Simmer, uncovered, for 5 mins or until seafood is cooked. Remove from heat. Stir in parsley. Season. Serve with garlic bread.
ou like wine, muscadet is best with this stew.
In a large skillet heat the olive oil over medium heat. Add onions and celery and cook stirring for 5 minutes or until vegetables are tender.
Add garlic, oregano, peppercorns and cook stirring for another minute.
Stir in tomato paste and flour and cook another minute.
Add vegetable broth (or chicken broth), tomatoes and tomato juice and bring to a boil. Continue to cook for about 3-5 more minutes. Remove from heat and transfer mixture to crock pot.
Add chicken and stir to combine. Cover and cook on high for 3 hours or low for 6 ...