p edges.
Place potatoes, seafood mix, shrimp, tomato, and bell peppers
or each serving batch.
Mix flour, water, and salt together
Cook pasta according to directions on package.
Heat olive oil large frying pan on medium heat.
Add seafood mix
As the shrimp begins to turn light pink, stir-in garlic, tomato paste, tarragon, pepper, dill weed, parsley, soy sauce, and wine.
Bring to a light boil, and simmer until pasta is ready.
Strain pasta and add to seafood mix, combining thoroughly.
Plate and top with basil and Parmesan.
***A simple basic side-salad makes a good accompaniment -- .
Cook egg noodles according to package directions; drain. Rinse with cold water; drain.
Set aside.
Combine sour cream and next 3 ingredients, mixing well.
Combine noodles, sour cream mixture, seafood mix and next 6 ingredients, mixing well.
Chill 8 hours.
Arrange on lettuce-lined plates.
Garnish, if desired. Garnish: tomato wedges, parsley sprigs.
Combine seafood mix, water, flour, 1 bunch scallions,
his is heating, lay out frozen seafood mix, shrimp, and catfish on a
in a large pot mix seafood with enough beer to cover.<
Use 2 pots.
In one pot, boil noodles until done and strain. In the other pot, melt butter.
Add frozen seasoning mix.
Saute until tender and clear.
On medium heat, add half and half milk. Add Cheez Whiz.
When cheese is melted, add crawfish or shrimp. Season to taste.
Allow to cook approximately 20 minutes.
Mix noodles and sauce.
Put into casserole dish.
Serves 6 to 8. Sprinkle Italian bread crumbs on top when done, adds good taste.
Start seafood mix and salmon with the diced tomatoes and Rotel in large pot over medium heat. Add 3 cups of water, chicken bouillon cubes, and spices. Add tomato soup and chopped kale and simmer for 10 minutes. Add more water if necessary. Season to taste. Serve over brown or white rice.
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.
Boil seafood mix in 4 to 5 cups
Heat oil in a large frying pan over high heat. Saute onion and garlic for 2-3 mins, until tender. Add pepper, paprika and saffron. Cook for 1-2 mins, until fragrant. Add marinara seafood mix and cook, stirring occasionally, for 3-4 mins, until seafood is just cooked through. Add tomatoes and sherry. Bring to a boil then add rice and peas. Cook, stirring, for 2-3 mins, until heated through.
Sprinkle with parsley. Serve with lemon wedges.
Cook pasta following packet instructions. Drain, reserving a little pasta water. Return to pan with reserved water. Drizzle over half the oil and keep warm.
Heat remaining oil in a non-stick pan. Add seafood. Heat through for 3-4 minutes until seafood is hot.
Add seafood to pasta with lemon juice and tomatoes. Toss to mix. Add chilli (if using) for extra spice. Heat through until hot.
Season to taste with salt and pepper. Serve with parsley and garnish with extra lemon slices.
Saute spinach in oil if using fresh, or thaw and drain frozen in a colander if using frozen.
In a bowl, combine softened cream cheese, milk, onion powder and garlic salt. Mix in green chilies and crab flakes.
Lay tortillas flat, fill with a layer of cream cheese mixture, spinach, and then top with shredded cheese. Roll shut and place in baking dish.
Freeze, and then thaw for use, or bake fresh at 400* for 25 minutes. Top with enchilada sauce, cook 5 more minutes.
Enjoy!
Heat oil in a large saucepan over medium-high heat. Cook bacon for 5 mins, or until brown. Add onion and garlic. Cook for 5 mins, or until onion softens. Add flour and stir until combined. Gradually add milk, stock and potato, stirring. Bring to a boil, reduce heat and simmer, uncovered, for 7-10 mins, or until sauce thickens.
Add corn and seafood mix. Cook for 5 mins, or until seafood is just cooked. Remove from heat. Season.
Ladle soup into bowls. Garnish with chives.
Heat oil in a large saucepan on high. Saute onion and garlic 2-3 minutes, until tender. Add chili flakes and cook, stirring, 1 minute.
Mix in wine and bring to a boil. Boil, uncovered, until liquid is reduced by half.
Stir in soup and 2 cups water. Bring to a boil. Reduce heat to medium and stir in seafood mix. Season to taste.
Simmer, covered, 3-5 minutes, until seafood is cooked. Serve sprinkled with parsley and accompany with lemon wedges.
mooth. Stir in the mixed seafood, and return to a boil
Cook pasta in boiling salted water until tender then drain.
Meanwhile, saute seafood mix in a large frying pan over medium-high heat, stirring, for 2 mins. Remove from pan.
Add onion, garlic and chili to pan. Cook, stirring, for 5 mins, or until onion softens. Add tomatoes and 1/4 cup water. Cook, stirring, for 5 mins. Return seafood to pan. Cook, stirring occasionally, for 2 mins, or until heated through. Stir in parsley.
Serve pasta topped with marinara sauce.
mins. Season.
Add seafood mix and saffron to pan. Bring
o a bubble.
Chop seafood into good-sized pieces. Season