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Citrus Spark Salmon Steaks
Submitted by:
susan
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Coat stoneware with non-stick cooking spray. Arrange the salmon tightly in the bottom; tucking end of fillets under themselves to even out thickness of the fish.
In a small saucepan, combine water, orange MORE
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Clam Casserole
Submitted by:
susan
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Combine ingredients in slow cooker. Cover; cook on Low 5-6 hours. MORE
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Halibut in Wine
Submitted by:
susan
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Place halibut in slow cooker. Combine remaining ingredients in saucepan. Bring to a boil. Stir until thickened. Pour into slow cooker. Cover; cook on High 2˝-3 hours. MORE
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Jambalaya
Submitted by:
susan
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Mix all ingredients except shrimp in stoneware. Place the stoneware in the slow cooker heating base, cover, and cook on Low for 8-10 hours or on High for 4-6 hours.
Thirty minutes before serving, set MORE
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Saffron Scented Shrimp Paella
Submitted by:
susan
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In a skillet placed on stovetop set to medium-high heat, add olive oil.
Sauté the sliced garlic and chopped onions together with a good pinch of salt until translucent, about 5 minutes. Add the saffron, MORE
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Scalloped Oysters
Submitted by:
susan
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Combine all ingredients in slow cooker. Cover; cook on Low 7-9 hours or High 3-4˝ hours. MORE
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Scallops in Fresh Tomato and Herb Sauce
Submitted by:
susan
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In a skillet placed on stovetop set to medium heat, add oil and onions.
Sauté these for about 7-8 minutes or until onions are soft and translucent. Place the stoneware to the slow cooker heating base MORE
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Seafood and Tomato Herb Ragout
Submitted by:
susan
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Combine all of the ingredients except the seafood in the stoneware. Stir to blend. Cover and place stoneware in the slow cooker heating base set on High for 3 to 4 hours or on Low for 6 to 8 hours. About MORE
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Seafood Normandy
Submitted by:
susan
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Add all ingredients, except milk and flour to the slow cooker. Cover; cook on High 3-5 hours. Before serving, combine milk and flour. Stir into slow cooker and cook for an additional 30 mins. MORE
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Shellfish and Chorizo Spanish Paella
Submitted by:
susan
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In a skillet placed on stovetop set to medium heat, add oil.
Once the oil is hot, brown and crumble the sausage until no pink remains, about 10 minutes. Drain any fat that accumulates. Combine all of MORE
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