For the seafood stock:
Heat the oil
Heat oil in large stock pot.
Add sausage and cook until browned.
Add Basil, oregano and Garlic, onion, celery& pepper and saute over medium heat for about 20 minutes, or until vegetables are soft.
Add canned tomatoes w/juice and cook over medium heat for another 20 minutes to reduce slightly.
Add seafood and cook until shrimp are pink and curled- scallops and fish will be done then.
Serve over fettucini or w/ fresh sourdough bread.
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.
and pepper. Add 2 cups seafood stock, clams, and mussels and
In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, water, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
Saute onion and garlic over moderate heat in olive oil until soft but not browned. Add parsley, tomatoes, tomato sauce, wine, Clamato juice, vinegar and herbs. Bring to a boil. Reduce heat and simmer 40 minutes. (Basic sauce can be made ahead, cooled, covered and refrigerated. Heat sauce before adding to seafood.)
In a lasagna pan, layer Italian Sausages, Onions, Peppers, Garlic and
he ingredients together for the stew. Place on medium heat and
removed lid and give the stew a stir.
Carefully (very
tsp of your favourite seafood; this recipe will also work with
an. Add the tomato sauce, Italian seasoning, and pepper to the
In a deep saucepan, saute sausage in oil until browned; add onion, garlic, carrots and basil; cook, stirring frequently, 5 minutes; stir in zucchini, tomatoes, beef broth, cabbage, salt and pepper.
Bring stew to a boil; reduce heat and simmer, covered, for 30 minutes.
Add beans and pasta; cook an additional 15 minutes or until pasta is tender; add some water or more broth at this time, if necessary, to keep the stew from drying out.
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.
Dice onion and cut up Italian sausage.
Brown together in olive oil.
Slice carrots, celery and mushrooms; quarter potatoes. Place in a 3-quart roasting pan.
Add onions and Italian sausage. Add Italian stewed tomatoes with juice, garlic, Italian seasoning and water.
Bake 1 hour or until vegetables are tender.
Salt and pepper to taste.
Trim fat from meat; rinse and put in a pot with oil, garlic and onion.
Let cook until meat is brown (about 20 minutes).
Mix the tomatoes with a cup of water and add to the stew.
Add parsley, salt, pepper, oregano, frying peppers and mushrooms. Cover and let cook until tender and meat is done.
Boil potato cubes in a pot of water until fork-soft.
Drain.
Serve potatoes and stew together.
blend until smooth; stir into stew.
Bring to a boil
he barley, tomatoes, stock, wine, Italian seasoning, salt and pepper. Add
s necessary. Set aside.
STEW: Toss eggplant with 11/2
Cook sausage links according to package directions; drain, cut into 1/4-inch slices and set aside.
In a large saucepan, saute onions in oil until tender, about 3 minutes.
Add potatoes, carrots and continue to cook for about 1 minute.
Stir in tomatoes, water, pasta, zucchini and sausage.
Bring to a boil; reduce heat.
Cover and simmer for 6-8 minutes or until pasta is tender.
Spoon stew into serving bowls and sprinkle with Parmesan cheese.
Serve.
About 2-1/2 hours before serving:
In large Dutch ovens, heat oil brown beef on all sides.
Add garlic and onion and saute well, stirring frequently. Stir in tomato paste, flour, chili powder, oregano, rosemary, salt, tomatoes, parsley.
Add 1 cup water. simmer, covered 1 hour 15 minutes.
Skim off fat.
Add carrots and simmer 45 minutes.
Meanwhile cook macaroni in separate pan, drain well.
Stir into stew with cheese.
Yield:
6 servings.