br>Stir garlic, thyme, pepper, seafood seasoning, and paprika into the
Place leeks, potatoes and corn in a 3 1/2 qt or larger slow-cooker. Add soup, water, bay leaf, thyme and cayenne; mix gently.
Cover and cook on low 6 to 8 hours until potatoes are tender.
Add seafood about 15 minutes before serving; heat until fish is just cooked through.
Stir in milk; remove bay leaf and remove from heat.
Serve in bowls with crumbled bacon over top.
Preheat oven to 350 degrees.
Bring water to a boil on stove.
Heat soup on stove top, stirring occasionally.
Add salt to boiling water.
Add the package of Rotini pasta to the boiling water.
Cook pasta until tender.
Drain pasta and place in casserole dish.
Mix in heated soup.
Sprinkle cheddar cheese over the top.
Bake in oven for 10 minutes or until cheese is melted.
Combine all dry ingredients (except salt) in a square of cheesecloth and tie with string.
Bring a large pot of water (enough for about 4 pounds of seafood) to a boil, add the bag of seasoning, salt and cayenne pepper or hot sauce.
At this point, I also like to add one lemon, sliced, and 4 to 6 cloves of garlic, slivered or sliced.
Let the seafood boil liquid simmer for at least 30 minutes or until water is tinted and seasoned.
Add seafood or vegetables, and cook until done.
Drain and ENJOY!
ring it to a roiling boil.
When the water is
Salt pork is more traditionally New England, but I just wanted a
he bag of frozen mixed seafood in the frozen food section
Cook seafood.
Pour sherry over seafood and let sit.
Melt butter in pan.
Stir in flour (low heat), slowly.
Add salt, mustard, cayenne and mushrooms.
Add cream slowly.
Cook until thick.
Add to seafood and sherry. Cover with butter and crumbs. Cook at 375\u00b0 in casserole pan 10 minutes. Serve over egg noodles or cook in puff pastry.
tock and bring to a boil. Cover pot and simmer for
ish fillets.
Bring to boil on low heat. When fillets
over vegetables.
Bring to boil.
Tie thyme and parsley
Cook bacon; drain and reserve 2 tablespoons drippings.
Saute celery and onion in bacon drippings; add potatoes, 2 cups water and bouillon cubes.
Cook 10 to 15 minutes or until potatoes are done.
Add bacon and fish and cook 5 minutes.
Stir in remaining ingredients except ground pepper and parsley.
Simmer 10 minutes. Do not boil.
Garnish with pepper and parsley.
Serves 6.
ater and bring to a boil.
Skim off any surface
mix all ingredients, squeeze in juice of 1/2 lemon.
Adjust to taste.
chill for 1 hour. Wedge out remaining half of lemon to squeeze over seafood. Serve with shrimp, calamari or other seafood.
Mix together and heat.
Do not boil.
Saute celery and onion in potatoes.
Add potatoes, 2 cups water and bouillon cube.
Cook 10 to 15 minutes or until potatoes are done.
Add fish and cook 5 minutes.
Stir in remaining ingredients except pepper and parsley.
Simmer 10 minutes; do not boil.
Garnish with pepper and parsley.
Serves 6.
ow.
Bring to the boil and cook until potatoes begin
emperature.
Salad:
Brush seafood with olive oil and season
ll clams, minced clams, Progresso Seafood Sauce (White Clam), and cooked
f potato soup, and the New England clam chowder and blend well