Saute mushrooms and onions.
Add enough flour to make a roux. Slowly add chicken broth then half and half, stirring constantly. Add seafood (I suggest precooking seafood in case milk doesn't get hot enough to cook completely; I precook in the microwave).
Cook very slowly, do not boil.
Since the seafood is precooked it is only necessary to simmer to get the bisque good and hot.
Melt butter in large pan.
Add vegetables, seasonings and lemon juice.
Cook slowly for 5 minutes.
Add chicken broth and simmer for 20 minutes.
Remove bay leaf.
Add seafood and cook for 5 minutes longer.
Add cream just before serving.
(For a lower fat version, reduce the butter or margarine to 1 T, and use evaporated milk or half-and-half instead of the cream).
e going to cook the seafood in.
Next, make the
equired by the recipe. For instance, the original recipe calls for 2 oz of
Make white sauce from butter, flour, milk and seasonings. When thickened, add cheese and sherry.
Combine with thawed seafood.
At this point, it may be refrigerated or frozen.
Put in individual ovenproof dishes.
Top with remaining cheese and crumbs.
Bake at 425\u00b0 for 10 to 20 minutes until brown and bubbly. Serves 4 to 6.
Add all ingredients and dilute with milk to desired consistency.
I like to use an imitation seafood mix (crab and lobster chunks, fresh shrimp, clams).
Heat over a medium heat until hot.
Put into warmed crock-pot and serve from the crock-pot for gatherings.
Heat soups and milk.
Add cream cheese and sherry.
Add seafood and enjoy.
NOTE: I list my favorite seafoos to add but have used many other types of seafood as well. Mussels, Fish, etc --.
Melt butter in large pot over medium heat.
add all vegetables except potatoes and cook until onions are clear.
mix in flour.
slowly stir in dairy products until smooth.
add remaining ingredients and stir well.
keep on medium heat until soup starts to bubble.
reduce heat and simmer for at least 1 hour. The longer you simmer, the better it gets, I go for 2 or 3 hours personally.
Puree seafood with 1 cup stock in blender or processor.
Boil rice in remaining stock and wine until tender; puree and add to seafood.
Saute vegetables in oil until tender; puree and add to seafood.
Add cream to combined mixture; season with salt and pepper.
Simmer gently about 5 minutes.
Pass through sieve if texture is not completely smooth.
Thin with more stock if mixture is too thick.
Dough for Puffs: Melt butter in 1/
Cook onion and chives in butter in a saucepan on top of stove until tender.
Add bouillon, milk and Tabasco.
Cook until steaming hot.
Stir in tomato soup and lemon juice; heat through, stirring constantly.
Stir in seafood and cream; heat, but do not boil.
In a large saucepan, saute the onion and celery in butter until tender.
Add broth, tomato juice, tomatoes, Worcestershire sauce and seasonings.
Bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Discard bay leaf.
Add pasta to the soup; cook, uncovered, until tender.
Add shrimp and crabmeat; simmer 5 minutes longer or until the shrimp turns pink.
Melt butter in large saucepan.
Add your choice of seafood and cook until done.
Add soups, heavy cream and half-and-half; stir until smooth.
Heat through. Season with hot pepper sauce and sherry.
elax in a cool place for an hour.
Meanwhile, make
elted, add the shrimp; cook for 2 minutes, shaking the pan
For the lemon blend:
Combine
Boil the potatoes and then mash them and set aside.
In a 6 quart pot melt butter, add olive oil, and heat until hot.
Add all the onion and stir over medium heat until the onion just begins to brown.
Add garlic, parsley, and stir for two minutes.
Add chicken stock, liquid crab boil, cayenne, and salt.
Cook until it just starts to bubble.
Add the mashed potatoes and mix well.
Now blend in the whipping cream.
Add the milk until desired thickness for a bisque.
Top each serving with green onion.
In a non-reactive bowl, mix mayo, red chile sauce, sweet chile sauce, seasoned salt, sugar, onion granules, and half the lemon juice.
Chill and allow to rest for 15 minutes. Taste and adjust with salt, pepper, and remaining lemon juice.
FOR THE THAI CHILI AND MARINADE
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.