For the seafood stock:
Heat the oil
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.
and pepper. Add 2 cups seafood stock, clams, and mussels and
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.
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.
o the traditional Brown Derby Recipe -- that is classic. So this
In a large frying pan, heat oil on high. Saute bacon, pepper and onion for 3-4 minutes, until onion is tender. Stir in garlic and spices and cook for 1-2 minutes, until fragrant.
Add stock, rice and bay leaf. Bring to a boil, then educe heat to low and simmer, covered, for 10-15 minutes, until rice is very tender.
Mix in eggplant, beans and tomato. Simmer for 5 minutes. Add seafood and cook, stirring, 2-3 minutes, until seafood is cooked through. Season to taste. Top gumbo with cilantro and serve with toasted bread.
oup bowl and ladle the seafood stew over the toast.
Buon
f roux required by the recipe.
For instance, the original
Heat oil in a large saucepan over moderate heat. Add leek, onion and garlic; cook and stir for 2 mins or until onion softens.
Stir in fennel, pepper and turmeric; cook and stir for 3 mins or until vegetables soften. Add tomato, stock and zest. Bring to the boil.
Add potato; cook for 5 mins. Reduce heat. Simmer, uncovered, for 15 mins or until potato is tender.
Add seafood; bring to the boil. Reduce heat. Simmer, uncovered, for 5 mins or until seafood is cooked. Remove from heat. Stir in parsley. Season. Serve with garlic bread.
In a large skillet heat the olive oil over medium heat. Add onions and celery and cook stirring for 5 minutes or until vegetables are tender.
Add garlic, oregano, peppercorns and cook stirring for another minute.
Stir in tomato paste and flour and cook another minute.
Add vegetable broth (or chicken broth), tomatoes and tomato juice and bring to a boil. Continue to cook for about 3-5 more minutes. Remove from heat and transfer mixture to crock pot.
Add chicken and stir to combine. Cover and cook on high for 3 hours or low for 6 ...
Ten minutes before stew is done, add dumplings (recipe follows) and cover
equired by the recipe. For instance, the original recipe calls for 2
Heat oil in a large, heavy-bottomed saucepan on low heat. Saute onion, leek and garlic 4-5 mins, until tender.
Stir in tomatoes, lemon peel and stock. Bring to a boil on high heat. Reduce heat to low and simmer, partially covered, 15 mins.
Add seafood. Simmer 5 mins. Discard any unopened mussels and lemon peel. Season to taste. Sprinkle with parsley and serve with crusty bread.
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.
Heat 1 tablespoon of the olive oil in a frying pan, add 1 tablespoon each of the celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.
Stir in the lentils and cook for a few minutes more.
Heat the remaining olive oil in a shallow saucepan, add the remaining celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.
Add the sea bass and the squid, increase the heat to high and cook for 1 minute, then add the prawns, langoustines, clams and lentil mixture.
Pour in the ...
e going to cook the seafood in.
Next, make the
n a bowl with the seafood seasoning.
Add the corn
Boil seafood mix in 4 to 5