Post by MammaMel on Apr 17, 2020 12:02:41 GMT -6
Seafood:
Fish Stew
1 pound potatoes (about 2 medium), peeled and finely chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
1 package (10 ounces) frozen corn, thawed
1-1/2 cups frozen lima beans, thawed
1-1/2 cups vegetable or chicken broth
1 large onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 cup white wine or additional vegetable broth
4 garlic cloves, minced
1 bay leaf
1 teaspoon lemon-pepper seasoning
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 pound cod fillets, cut into 1-inch pieces
1 can (12 ounces) fat-free evaporated milk
Combine the first 16 ingredients in a 6-qt. electric pressure cooker; top with cod. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Let pressure release naturally. Discard bay leaf. Stir in milk until heated through.
Instant Pot Forgotten Jambalaya
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can beef broth or chicken broth (14-1/2 ounces)
1 can (6 ounces) tomato paste
3 celery ribs, chopped
2 medium green peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked shrimp (41-50 per pound), peeled and deveined
Hot cooked rice
In a 6-qt. electric pressure cooker, combine tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic and seasonings. Stir in chicken and sausage. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer's instructions. Select saute and adjust for high heat. Stir in shrimp. Cook 5 minutes longer or until shrimp turn pink. Serve with rice.
Clam Chowder Casserole
1 (8 ounce) package uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
2 (10.75 ounce) cans condensed cream of potato soup
3 (6.5 ounce) cans chopped clams with juice
2 eggs, beaten
1 green onions, diced
1/4 cup diced onion
1 tablespoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon ground black pepper
Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain. Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix the cooked macaroni, 1 1/2 cups Cheddar cheese, potato soup, clams with juice, eggs, green onions, onion, Worcestershire sauce, lemon juice, and pepper. Transfer to a large casserole dish, and top with remaining cheese. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.
Southern Salmon Patties Recipe
1 (16-ounce) can salmon
1 large egg
1/4 cup milk
1/2 cup self-rising flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons canola oil
Drain and place salmon into a medium bowl, discarding any skin or bones. Break apart salmon into pieces with a fork. Add eggs, milk, flour, salt and pepper and combine well. Heat vegetable oil over medium heat in a large skillet. Spoon equal portions of salmon into the skillet to make patties. Cook until browned on each side, turning once. Remove from the skillet and drain on paper towel. Serve warm.
Shrimp Chowder
1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
2 pounds peeled and deveined cooked small shrimp
3 ounces cream cheese, cubed
In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.