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1 lb. each shrimp and oysters, with oysters’ juices
Chopped green onions, for garnish
1. Combine flour and butter for roux. Cook over medium heat, stirring constantly, until flour turns coffee-colored, about 30-40 minutes. If you see little black specks in roux, it is burned and you need to start over. 2. Sauté onions, celery and kielbasa until vegetables are translucent. 3. Add tomatoes, stock, broth and spices; simmer 10 minutes. 4. Add fish; cook 5 minutes. 5. Add oysters and shrimp; simmer 5 minutes. 6. Serve over steamed white rice.
The only hard part of this recipe is the time it takes to make the dark roux.
Looking for a recipe to make you feel all warm and fuzzy? I am sure this recipe is sure to please anyone on a cool fall evening!
2 tbsp. olive oil
3 bay leaves
2 lb. beef stew meat
1 1/2 1 large yellow onion, peeled and cut into 1/4-inch slices
2 garlic cloves, peeled and chopped
1 tsp. dried thyme
1 tsp. dried rosemary
2-3 tbsp. all-purpose flour
3/4 cup beef stock
1/2 cup Guinness stout
1 tbsp. parsley, chopped
1/2 lb. carrots, sliced
Salt and black pepper, freshly ground
Heat a 6 quart stove top casserole or ovenproof pot and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on “high” heat. Add the onion and cook for a few minutes until it is clear. Reduce the heat to “low” and add the garlic, thyme, rosemary and flour and stir until smooth. Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in the oven at 275 degrees for about 2 hours, stirring a couple of times. Season with salt and pepper to taste before serving.
1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup butter or margarine, softened 1 teaspoon vanilla 1/2 cup canned pumpkin 1 egg 2 cups all-purpose flour 3.5 oz package Ocean Spray® Craisins® Original Dried Cranberries, reserve 12-15 for top 1 teaspoon pumpkin pie spice 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup white chocolate chips 3 tablespoons heavy whipping cream 1/4 cup semi sweet chocolate chips Halloween sprinkles Licorice, gumdrops and candy eyes for spider
Heat oven to 375°F. Spray 12-inch pizza pan with nonstick spray.
In a large bowl, beat granulated sugar, brown sugar, butter and vanilla until well blended. Beat in pumpkin and egg. Stir in flour, 3/4 cup dried cranberries, baking soda, pumpkin pie spice and salt.
Spread dough evenly on pizza pan. Bake 12 to 15 minutes, or until edge is dry and toothpick inserted near center comes out clean. Cool in pan on wire rack.
In a medium microwavable bowl, heat white chocolate chips and the cream on 70% power for 30 seconds. Stir; heat an additional 10 seconds, if necessary, until mixture is melted and smooth. Spread evenly over cooled crust.
In a small microwavable bowl, heat semi sweet chocolate for 30 seconds; stir. Continue heating and stirring in 10 second intervals until chips are melted and smooth. Spoon chocolate mixture into small resealable plastic bag; cut off a tiny corner. Pipe frosting in spiral. Pull a toothpick from center to outer edge. Sprinkle the 2 tablespoons of dried cranberries and halloween sprinkles over the pizza. To make the spider, attach 8 small pieces of licorice to a gumdrop for legs and top with 2 candy eyes.
Makes 16 servings.
Tip: For an extra dose of chocolate, substitute the Craisins® Original Dried Cranberries for one (8-ounce) package of Ocean Spray® Craisins® Milk Chocolate-Covered Dried Cranberries.
1 cup broken pretzel pieces 3.5 oz package Ocean Spray® Craisins® Original Dried Cranberries 3/4 cup candy corn 1/2 cup dry roasted peanuts 1 pound vanilla-flavored white candy coating 1 to 2 tablespoons Halloween sprinkles, optional
Line a 13x9-inch baking pan with waxed paper. Arrange half of the pretzels, dried cranberries, candy corn and peanuts evenly on the paper.
Melt candy coating according to package directions. Drizzle over baking sheet, spreading evenly. Top with remaining half of pretzels, dried cranberries, candy corn and peanuts. Sprinkle with Halloween sprinkles if desired.
Refrigerate until firm. To serve, break into pieces.