ontimue to simmer until the stew thickens.
Ladle into bowls
Slice leeks in half lengthwise; then cut into 1/2 inch pieces.
In a 3 quart enameled cast iron stew pot, heat oil over medium heat.
Add leeks and garlic; saute until translucent, about 7 minutes.
Add jalapeno, carrot, cumin, cayenne pepper, cinnamon, and salt.
Cook until tender, 4-5 minutes.
Add tomatoes, wine and 1 cup water; cover.
Bring to a boil, and lower heat to medium; cook 5 minutes.
Stir in seafood; cook until opaque, 4-5 minutes, add cilantro and serve.
side.
For the seafood stew:
Return the seafood stock
May serve over rice. This recipes ingredients blend well over night
Combine first 3 ingredients; stir well. Let stand 30 minutes.
Saute onion in olive oil in a Dutch oven until onion is tender. Add chopped tomatoes; cover and cook until tomatoes soften. Add scallop mixture, butter, minced parsley, salt, and pepper; cook, uncovered, until scallops are done, 7 to 8 minutes.
Serve stew over toasted French bread slices.
Place ingredients in medium sized roaster. Mix well. Cover tightly and bake at 300\u00b0F for 4 hours until tender. Serves 6 to 8.
Recipes Across the Miles.Recipes from Landowners of the Interprovincial Pipe Line.
Heat oyster stew very slowly until thawed.
Lift out oysters and set aside.
Drain liquids from canned oysters and mushrooms into stew pan.
Heat.
Saute oysters and mushrooms in butter and set aside.
Stir crackers into stew and heat.
Stir in seasonings, oysters and mushrooms and layer whole mixture into baking dish. Melt butter in saucepan and mix with crushed crackers and alternate rows of parsley and butter-cracker mix on top.
Bake at 400\u00b0 for 20 minutes.
Serves 8.
Brown ground beef.
Stir scallop potato mix into meat.
Add dried potatoes.
Add rest of ingredients; stir well.
Cook for about 1 hour, until vegetables are tender.
Saute sliced scallops in melted butter and crushed garlic until no longer transparent (about 1 minute).
Add scallop mixture, sugar and salt to milk in a pot.
Let stand overnight in refrigerator.
Combine oyster stew, corn, 1 1/4 cups crumbs, egg, salt, pepper and pimentos.
Pour into a greased 2-quart casserole dish. Combine margarine and 1/2 cup crumbs; sprinkle around edge of corn mix.
Bake at 350\u00b0 for 1 hour, until knife inserted halfway comes out clean.
he ingredients and mix.
SCALLOP AND MANGO CEVICHE:.
In
se later.
* Place the stew meat in the bacon grease
br>In same skillet with scallop juices and remaining butter and
stirring occasionally.
Add remaining stew ingredients except for the 2
rumbs and butter; sprinkle over scallop mixture. Bake, uncovered, at 350
In a medium, non stick skillet saute scallops in olive oil over medium heat until they are golden. Remove scallops and keep warm.
Add mushrooms, bell pepper to skillet and cook them till the mushroom are browned then add the pesto and chicken stock, then stir in the scallops, then the parmesan and pine nuts.
Blend prepared fettuccine with lemon zest and arrange on serving platter, top with scallop mixture.
Add more Parmesan to taste.
ins. Stir cream into the stew. Mix cornstarch with a little
he mushrooms in to the stew. Add the flour and water
For the stew: cut the meat into small
o a boil.
Return stew meat to the pot, nestle