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Results 111 - 120 of 334 for seafood boil
111. SEAFOOD SALAD
Mix all together. (Might need more dressing.) Yield: 25 cups. Can divide in half.
Add all ingredients. Simmer 1 1/2 to 2 hours, stir often. Serve with 1 heaping tablespoon cooked rice. Freezes well.
113. SEAFOOD CASSEROLE
Note: Can be doubled. Fresh or frozen seafood may be used. Delicious if ... lobster, and sauce. Bake at 400 degrees for 30 minutes. Can be frozen.
114. SEAFOOD TETRAZZINI
Cook spaghetti in water with bouillon cube until just tender. Combine rest of ingredients. Add to spaghetti and mix well. Place in 2 1/2 ...
115. SEAFOOD SALAD
Trim crusts from bread, butter bread and cut into cubes. Mix with onion and eggs. Cover and refrigerate overnight. Before serving, mix in ...
116. SHRIMP SEAFOOD SALAD
Mix all ingredients and refrigerate. (Add more sour cream if necessary for right consistency.) Excellent. Serves 8.
117. SEAFOOD SALAD
Mix all ingredients together. Can be served hot or cold. To serve hot, bake 30 minutes at 350 degrees. Can also add small package of cooked ...
Make a ROUX by heating ... sherry, liquid crab-shrimp boil, then the crabs, shrimp, ... sassafras. NOTE: The secret to making good gumbo is the roux!!!
119. SEAFOOD CASSEROLE
Peel and devein shrimp. Set ... Mix. Add shrimp, seafood chunks, and sliced eggs. Stir ... before serving. Good with rice or noodles. Serves 8.
Boil macaroni or noodles; drain. Boil eggs, shell them. Then mix in ingredients.
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