FROGMORE STEW
This picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a stockpot, combine water, onion, seafood seasoning and, if desired, lemons; bring to a boil. Add potatoes; cook, uncovered, 10 minutes. Add kielbasa and corn; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add shrimp; cook 2-3 minutes longer or until shrimp turn pink., Drain; transfer to a bowl. Serve with cocktail sauce, butter and additional seasoning.
Nutrition Facts : Calories 369 calories, Fat 18g fat (6g saturated fat), Cholesterol 175mg cholesterol, Sodium 751mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.
PRESSURE-COOKER MANCHESTER STEW
While in college, I studied abroad. A vegetarian at the time, I was pleasantly surprised by how delicious and diverse vegetarian food in Britain could be. After returning to the States I re-created my favorite meal from my favorite restaurant and named it after the University of Manchester. When the enticing aroma fills the kitchen, I'm back in England!-Kimberly Hammond, Kingwood, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onions until crisp-tender, 2-3 minutes. Add garlic and oregano; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. Press cancel., Add potatoes, beans, mushrooms, leeks and carrots. Stir in water, tomatoes, thyme, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Top with basil.
Nutrition Facts : Calories 221 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 354mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges
QUICK AND EASY MEATBALL STEW
Basic ingredients make this hearty stew a favorite at the home of Margery Bryan in Royal City, Washington. "I usually have everything on hand for this recipe, so it's simple to load up the slow cooker at noon. When I get home, dinner's ready and waiting."
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain. , Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. , Cover and cook on low for 6-8 hours or until the vegetables are tender.
Nutrition Facts : Calories 402 calories, Fat 14g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1324mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
MANCHESTER TART
End dinner on a retro note with this Manchester tart recipe. It's easy enough to make midweek, and with a pastry base and custard filling, it's also super-comforting
Provided by Liberty Mendez
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- To make the pastry, put the flour and butter in a bowl and rub with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar and a pinch of salt, followed by the egg yolk, and bring it together into a dough. If the pastry is too dry to come together, add 1-2 tbsp cold water. Tip onto a work surface and form into a rough ball. Knead briefly.
- Roll the pastry out between two sheets of baking parchment into a roughly 28cm circle. Chill for 20-30 mins until firm, then use it to line a 23cm tart tin. Push the pastry into the corners, then trim the edge so there's 1-2cm pastry overhanging the rim (don't worry if it breaks slightly, as it can be patched with any off-cuts). Prick the pastry base several times with a fork, then chill for 45 mins. Heat the oven to 200C/180C fan/gas 6.
- Line the chilled pastry case with a sheet of baking parchment, then fill to the top with baking beans, uncooked rice or lentils. Bake for 15 mins, then remove the beans and parchment and bake for 10-15 mins more until the pastry is golden brown. Leave to cool in the tin, then trim the excess pastry using a small serrated knife.
- Meanwhile, make the custard. Bring the milk and vanilla to the boil in a large saucepan over a medium heat. Beat the egg yolks, caster sugar and custard powder together in a medium bowl until well combined.
- Slowly pour the hot milk mixture over the egg mixture, whisking continuously until everything is smooth and well combined. Tip the custard mixture back into the pan and cook over a medium-low heat, stirring continuously, for 2-3 mins until very thick. Remove from the heat and leave to cool slightly.
- Spread the jam over the base of the cooled pastry case. Carefully pour over the custard and smooth with the back of a spoon or spatula. Sprinkle over the coconut and dot the maraschino cherries around the edge in a circle. Chill for 2-3 hrs, or until set.
Nutrition Facts : Calories 342 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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