Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, heat olive oil over medium-high heat. Stir-fry mixed seafood and spring onions for 1-2 mins, until heated. Add vodka and cook for 1 min, until almost evaporated. Add cream and 4 tbsp dill. Season. Cook for 1-2 mins, until slightly thickened.
Add pasta to sauce and toss until well coated. Sprinkle with remaining dill to garnish.
ind the bag of frozen mixed seafood in the frozen food section of your
his is heating, lay out frozen seafood mix, shrimp, and catfish on
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, heat olive oil in a frying pan. Add green onions, garlic and seafood. Cook, stirring, for 2 mins. Add cream and bring to a boil. Simmer for 2-3 mins, until thickened. Add pasta and toss to combine. Season. Garnish with reserved green onions to serve.
Note: Make sure the seafood you are using is already cleaned & removed from the shells.
Mix the ingredients for the charmoula in a bowl then add the seafood & stir. Let marinate for 15-20 minutes.
Mix the rest of the ingredients in a large tagine then heat, covered, over medium-low heat for 20-30 minutes.
Stir the seafood & charmoula in to the tagine then recover & continue to cook for 15-20 minutes.
an on medium. Add the mixed seafood, stirring, for 2-3 minutes
In a 3-quart saucepan, heat oil over medium-high heat.
Add onion, garlic and peppers; saute until tender.
Remove skin and bones from fish; cut into 1-inch cubes.
Add to pan.
Reduce heat to medium and cook, stirring gently, until fish is opaque.
Add crushed tomatoes and all canning liquids, frozen mixed vegetables, bay leaf and seasonings.
(Shrimp may be added at this point, if desired.)
Reduce heat, cover pan and cook until vegetables are soft, about 10 minutes.
Cut 500g of mixed seafood into bite-size pieces, first
Fry mixed seafood until 90% cooked.
Meanwhile, fry shrimps in another saucepan until 90% cooked.
Season all seafood with salt.
Mince and mash the ginger.
Warm curry paste and pour in coconut milk.
Cook sauce with seafood, shrimp.
Add all seasoning and spices and simmer for 5 minutes.
Use the remaining coconut milk in the can to cook with rice or make dessert.
In a large punch bowl, dump in frozen mixed berries.
Add gingerale and stir into berries.
Scoop entire container of raspberry sherbet on top.
Serve and enjoy!
Frozen mixed vegetables, boiled and drained.
Place in casserole dish and add one stick of butter.
Mix together all other ingredients and pour over vegetables.
Top with one crushed sleeve of Ritz crackers.
Bake at 350\u00b0 for 30 minutes.
Cook frozen mixed vegetables until tender-crisp.
Drain well and cool.
Cook sugar, vinegar and mustard until slightly thick. Cool.
Combine all the vegetables.
Pour cooled sauce over vegetables.
Mix well and chill thoroughly.
r you can use the mixed frozen vegetables to add to soup
its.
Base -- Chopped mixed greens and mixed with the shallots and
Heat oil in a pan and brown the chicken for 5 minutes, remove and set aside. Add the onion and garlic to the pan then add the rice and saffron. Briefly cook then slowly add the white wine and chicken stock. Simmer for about 30 minutes until the rice is tender.
Slice the chicken and return to the pan for the last 5 minutes of cooking with the seafood, red pepper and peas. Season with salt, pepper and lemon juice. Serve in a bowl and garnish with parsley.
ntil smooth. Stir in the mixed seafood, and return to a boil
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.
Combine beef, 2 tablespoons tomato sauce, egg, bread crumbs and salt.
Shape into 1-inch meatballs.
In skillet, lightly brown meatballs and drain fat.
Stir in remaining tomato sauce, mixed vegetables, thyme and pepper; simmer 5 minutes.
up olive oil.
Remove seafood and place off to the
Heat oil in a large saucepan on high. Saute onion and garlic 2-3 minutes, until tender. Add chili flakes and cook, stirring, 1 minute.
Mix in wine and bring to a boil. Boil, uncovered, until liquid is reduced by half.
Stir in soup and 2 cups water. Bring to a boil. Reduce heat to medium and stir in seafood mix. Season to taste.
Simmer, covered, 3-5 minutes, until seafood is cooked. Serve sprinkled with parsley and accompany with lemon wedges.