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.
Slow Cooker Seafood Fondue
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- #23035
Creamy seafood fondue with lobster, shrimp, crab, and scallops. Melted cheese, savory spices, and crusty bread come together in this easy, one-pot wonder. Perfect for sharing (or not).
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cans cream of celery soup
2 cups grated sharp processed cheese
1 cup chopped cooked lobster
1/2 cup chopped cooked shrimp
1/2 cup chopped cooked crab meat
1/4 cup chopped cooked scallops
1 dash paprika
1 dash cayenne pepper
1 loaf French bread, cut into 1-inch cubes
directions
Grease the inside of the crock pot well with shortening or oil.
Combine the cream of celery soup, processed cheese, lobster, shrimp, crab, scallops, paprika, and cayenne pepper in the crock pot. Stir gently until combined.
Cover the crock pot and cook on high heat for 1 hour or until the cheese is melted and the seafood is heated through.
Turn the crock pot to warm or the lowest setting to keep the fondue warm. Dip the bread cubes into the seafood fondue using fondue forks or long skewers.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
223 calories, 9 grams fat, 22 grams carbohydrates, 14 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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