SLOW-COOKER SEAFOOD STEW RECIPE - BETTYCROCKER.COM
Ladle out big bowlfuls of his hearty soup, packed with fresh fish and shrimp, plus easy canned crab and clams and a bounty of vegetables.
Provided by Betty Crocker Kitchens
Total Time 5 hours 5 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 18
Steps:
- In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
- Cover; cook on High setting for 4 hours.
- Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
- Just before serving, remove and discard bay leaf. Stir in parsley.
Nutrition Facts : Calories 215 , CarbohydrateContent 15 g, CholesterolContent 125 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 30 g, SaturatedFatContent 1 g, ServingSize 1 1/3 Cups, SodiumContent 610 mg, SugarContent 5 g
INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES
Use your favorite salted caramel sauce—homemade or store-bought—for this easy cheesecake that pairs a salty-malty pretzel crumb crust with a sweet, creamy filling. If the sauce has hardened, warm just until fluid in the microwave.
Provided by Weldon Owen
Prep Time 15 minutes
Cook Time 51 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- To make the crust, lightly spray a 7-inch (18-cm) springform pan with nonstick cooking spray. In a small bowl, stir together the pretzel crumbs, brown sugar, and butter until a crumbly, evenly moistened mixture forms. Press the mixture evenly onto the bottom of the prepared pan, packing it tightly. Place the pan in the freezer while you make the filling, at least 15 minutes.
- To make the filling, in a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the granulated sugar and beat until combined, stopping to scrape down the sides of the bowl. Add the sour cream, eggs, vanilla, and caramel sauce and continue to beat on medium speed until smooth and creamy, about 1 minute. Pour into the prepared pan and smooth the top. Cover the pan with a paper towel and then with aluminum foil, crimping the edges.
- Pour the water into the Instant Pot®. Place the springform pan on the steam rack. Using the rack handles, lower the pan into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 36 minutes at high pressure.
- Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Remove the lid and transfer the springform pan to a cooling rack. Remove the foil and paper towel and let cool for 30 minutes. Cover with plastic wrap and refrigerate for at least 3 hours.
- To serve, remove the pan sides and cut into wedges. Serve chilled, topped with a drizzle of sauce and a sprinkle of salt
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SLOW-COOKER SEAFOOD STEW RECIPE - BETTYCROCKER.COM
Ladle out big bowlfuls of his hearty soup, packed with fresh fish and shrimp, plus easy canned crab and clams and a bounty of vegetables.
From bettycrocker.com
Reviews 5
Total Time 5 hours 5 minutes
Calories 215 per serving
From bettycrocker.com
Reviews 5
Total Time 5 hours 5 minutes
Calories 215 per serving
- Just before serving, remove and discard bay leaf. Stir in parsley.
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