|Tarts: Savoury and Sweet|
|by Maxine Clark|
Photographed step-by-step, this book features foolproof methods for making all the different types of pastry for sweet tarts and savoury tarts.
Results 1 - 10 of 20 for conch chowder
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Cut salt pork ... simmers, parboil the conch. Do not ... sauce simmers at least 1/2 hour, add the conch and potatoes plus one pot spoon of Gravy Master.
Saute onion, bell ... other ingredients except conch and potatoes. Pound ... now be boiling. Cook for 1 hour and a half. Add potatoes and cook until done.
Bring conch, water and ... Pinch can biscuits into small pieces and add to chowder. Cook 15 minutes more. Stir frequently to prevent sticking. Serve hot.
Cover conch meat with water ... potatoes and add to chowder, adding 3 cups more of water. Add salt and pepper to taste. Simmer until potatoes are cooked.
After tenderizing conch in pressure cooker, ... 30 minutes before chowder is done. Also, sprinkle with thyme. Add cornmeal dumplings during final 15 minutes.
Fry pork slowly ... other ingredients except conch and potatoes. Grind ... then add to chowder, bring to ... simmer 3 hours. Add potatoes last 15 minutes.
Grind or chop conch. Cut salt ... tender add conch. Simmer for 10 minutes. Pour roux into chowder with the remaining milk. Add sherry and fresh black pepper.
Dice salt pork ... seasoning. Simmer. Add conch - bring to ... Simmer over low heat for 2 hours. Add potatoes and simmer until they are tender. Serves 8.
Steam conche 45 minutes, reserving liquid. Saute salt pork, onions and garlic, pepper with conche until all are tender. To stock pot add liquid from ...
Grind conch meat fine and ... and cook, stirring until heated through. Serve at once. Do not substitute fresh milk for evaporated milk. Makes 6-8 servings.
Result Page: 1
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