This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
California Seafood Stew
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- #43227
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup onion, chopped
1/2 cup sweet red peppers, chopped
1 clove garlic, minced
1 can (14.5 ounce size) no salt added whole tomatoes, undrained and chopped
8 ounces no salt added tomato sauce
1/4 cup Burgundy wine
1/4 cup oregano, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper
1/2 pound bay scallops
1/2 pound medium shrimp, peeled and deveined
10 ounces baby clams, drained
directions
Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add chopped onion, sweet red pepper, and minced garlic; saute until tender.
Add tomato, tomato sauce, and Burgundy, stirring well to combine. Add oregano and next 3 ingredients; stir well. Bring vegetable mixture to a boil over medium heat; cover, reduce heat, and simmer 20 minutes.
Add scallops, shrimp, and clams to vegetable mixture; bring to a boil. Reduce heat, and simmer 7-8 minutes or until scallops and shrimp are done. Ladle into individual bowls.
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nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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