Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
-7 minutes.
Add lobster meat and Mrs. Dash and
Melt 3 tablespoons butter in a heavy saucepan and add lobster meat.
Simmer until both lobster and butter turn very red, about 2 to 3 minutes.
Add milk and cream.
Heat almost to boiling, but do not boil.
Chill for at least 2 hours.
Reheat stew in a double boiler.
Sprinkle with paprika and add remaining 1 tablespoon butter and pepper.
Serve with oyster crackers and pickles.
In a large saucepan, combine lobster sauce and cornstarch. Stir in vegetables, garlic and seasonings.
Bring to a boil. Simmer 10 minutes, stirring occasionally. Add fish and lobster. Return to boil.
Simmer 7 to 10 minutes or until fish and lobster are cooked.
This is the creme de la creme.
Yields 4 servings.
Simmer lobster meat in butter until it reaches a good pink color.
Slowly add milk and cream, stirring constantly until stew has developed a rich salmon color.
Remove from heat and let age 5 or 6 hours.
Reheat slowly.
Serves 8.
Cut lobster tail, knuckle and claw meat
Gently heat the milk and cream in a large pot (do not allow to boil).
In an iron skillet, combine the melted butter and paprika; heat slowly to make a sauce.
Add in the lobster meat to the butter sauce and heat slowly to gently warm the meat.
Add the lobster mixture to the hot milk mixture and heat gently for about 1 hour.
Add in salt to taste.
Taste is much better if refrigerated and reheated the next day.
Serve with oyster crackers.
Melt butter in heavy kettle over low heat.
Add lobster and cook slowly until the rich pink of the lobster colors the butter, stirring constantly to prevent burning.
Remove from heat, cool slightly and slowly stir in the scalded milk or half and half. Add salt and pepper to taste.
Refrigerate for 5-6 hours to develop flavor.
Reheat before serving.
Saute lobster meat in butter for 2 minutes. Add tomalley and blend well.
Slowly stir in hot milk and cream.
Season with salt and pepper.
Heat a little longer until piping hot, but do not boil. Serve with toasted crackers or toast points.
Saute lobster meat in butter for approximately 10 minutes. Add sherry, cream and milk.
Blend together.
Thaw lobster tails by separating them and setting out (room temperature) for approximately 4 hours.
Saute 3 to 4 minutes lobster meat in butter.
Add slowly milk and onion juice.
Do not allow to boil.
Season to taste and serve.
Makes about 5 cups.
Scald all milks together.
Do not boil.
Pour this mixture into Lobster Mixture and heat thoroughly.
Do not boil or cover!
Saute lobster meat in butter.
Add to a pot with the milk and cream.
Stir in 3 to 4 dashes of celery salt and cook over even heat.
Do not boil.
Salt and pepper to taste.
Sprinkle each serving with paprika.
Serves 4.
cups Bird's Eye Recipe Ready Stew Blend frozen vegetables into
In Dutch oven, combine stew, 1 1/2 cups water, salt, Worcestershire sauce, paprika, pepper and bay leaf. Cover and cook on low heat about 20 minutes. Add carrots and potatoes until tender. Remove bay leaf. Blend flour with 1/2 cup water. Stir slowly into hot liquid. Cook and stir until thickened. Makes 6 servings.
thyme, and the crab and lobster shells and stir. Add the
hold of a few lobster bodies, swing past a good
elt the butter, add the lobster and season with salt. Cook
Bring lobster bisque, garlic, parsley, basil and 1/2 the lemon zest to a boil. Add mussels, cover and cook for 4-5 mins, until mussels have opened. Discard any closed mussels.
Divide mussels and sauce between 4 serving bowls. Sprinkle with remaining lemon zest. Garnish with basil leaves and serve with toasted ciabatta.