1 - 10 of 13 for fishermans stew

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Salt fish and let stand for a few hours. 4 tbsp. olive oil 1/2 fresh lemon 1 (19 oz.) can tomatoes 1 (8 oz.) can tomato sauce 1 tsp. crushed sweet ...

In Dutch oven, cook onion, garlic and parsley until onion is tender. Add tomatoes, tomato sauce, water (or stock) and spices. Cover, bring to a boil. ...

Heat oil in large pot. Saute onions and garlic until limp; add everything else but seafood. Cook 1 hour. 10 minutes before eating, add seafood.

In a large skillet, saute bacon, onion and potato until bacon is very crisp. Add Manwich sauce, water, pecans and seasonings. Simmer 20 minutes. Add ...

Bacon can be eliminated to save fat content. By using non-fat pan spray to soften onions. If using bacon, cook medium heat until crisp. Add onion and ...

In a large pot over medium heat, make a roux by melting the butter until it begins to sizzle, adding flour and stirring until lightly browned but not ...

Cut fish in cubes. Cook celery, onions, and garlic in butter until tender. Add tomatoes, tomato sauce, and seasonings. Bring to a simmer, cover and ...

Melt butter in ... ingredients (of course, we have already used onions above). Place stew on medium low and heat thoroughly heated, stirring occasionally.

In a 4-5 quart kettle over medium heat, cook bacon until crisp. Add onion and potatoes to bacon and drippings; cook, stirring until onion is soft ...

Saute potatoes and ... Stir in oyster stew, tuna, peas ... seasoning. Heat very slowly, stirring several time, just to boiling. Sprinkle with parsley and serve.

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