|Cookbook For College Kids|
|by Pam McDougall|
Cookbook for College Kids A Revised Classic For The Novice Cook Cookbook for College Kids is a most informative, fun cookbook for the new cook stu...
Results 1 - 10 of 39 for seafood bisque
Result Page: 1
Place the lobsters ... 30 minutes. Season with white pepper and salt to taste. Strain the bisque and add the lobster meat. Serve immediately. Serves 4.
De-head and peel prawns and place shells and heads into a medium saucepan. Add mussel shells, parsley, peppercorns and salt. Just cover with cold ...
Put scallops in a bowl with the wine. Cover and vent. Microwave 2 to 3 minutes on High. Then pour in a large pot. Add remaining ingredients and ...
Some heavy cream ... for a richer bisque. Melt butter ... tomato soup and sherry. Blend well. Add seafood and heat slowly for 20 minutes. Yield: 4 servings.
Fry bacon. Remove bacon; let cool and crumble. Saute garlic and onions in bacon grease until soft. Add shrimp and scallops and cook until done. Add ...
Combine chowder and milk; heat to boiling. Add mushrooms with liquid and crabmeat. Heat through. Stir in sherry just before serving. Float a bit of ...
Make white sauce ... Combine with thawed seafood. At this ... and crumbs. Bake at 425 degrees for 10 to 20 minutes until brown and bubbly. Serves 4 to 6.
Heat together. Garnish with cheese, or croutons, or almonds, or parsley. Serves 4 to 6.
In saucepan, simmer shrimp in 2 cups water until pink, drain and dice. Reserve 1 cup cooking liquid. Melt butter in saucepan, add onion, mushrooms ...
Saute shrimp with all ingredients except crabmeat and cheese. Cook 15-20 minutes, then add crabmeat and cheese. Cook 5 minutes more. Serve as a soup ...
Result Page: 1
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