Venus De Milo Seafood Alfredo Recipes

Steps:

• Heat the milk in a heavy saucepan over a medium heat until the milk just starts to simmer.
• In a separate saucepan melt the butter and sauté the onions until they become transparent.
• Add the flour to the butter and onion mixture making a roux and continue to cook for a bout a minute.
• Slowly add the hot milk to the roux while whisking until all the milk is incorporated into the sauce.
• Add the prepared mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and curry powder and simmer over a low fire for about 10 minutes.
• Add the white wine and simmer for an additional 10 minutes.
• Adjust seasoning with salt and pepper and remove from heat.
• Place the lobster chunks in a mixing bowl and add the hot sauce and mix until a nice blend is achieved.
• Place this mixture into an appropriate sized casserole or 4 individual ceramic bakers. Top with Ritz Cracker topping and bake in a 375° oven for approximately 20 minutes or until the sauce begins to bubble at the center of the casserole.
• Remove the casserole from the oven and brown the top under the broiler if desired.
• Serve at once.

Steps:

• In a medium sauté pan melt the butter and sauté the garlic until it begins to brown. Add the white wine and the
• Reduce the heat and add the lobster meat. Simmer for 10 minutes or until lobster meat is hot.
• Add the heavy cream and butter and simmer until the butter melts and the sauce begins to thicken.
• Add the cheese and salt and pepper to taste. Serve at once over pasta.
• Garnish with chopped parsley.

Steps:

• 1. In a large stockpot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring the water to a boil. Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 10 minutes. Remove the lobster from the stock and place it on the side to cool. While the lobster is cooling continue to boil the stock so that it may reduce. When the lobster has cooled sufficiently to allow handling, shell it over a mixing bowl or pie plate taking special care to catch all the juices. Place the lobster meat on the side for later use. Return all the reserved juices, shells and otherwise inedible parts of the lobster to the lobster stock and boil until the stock has reduced by half. In a separate stockpot, melt the butter, then add the flour to the butter making a roux. Cook the roux over a medium heat for about 1 minute while continually whisking. Add the tomato puree and cook for an additional minute. Strain the lobster stock through a fine sieve. Add the lobster stock 1/2 cup at a time while whisking smooth. When the soup reaches the consistency of a gravy, reduce the heat and add the lemon juice, salt, Lea & Perrins, A1 Sauce, sugar, and white pepper and simmer for about 10 minutes while stirring. Slowly add the light cream while stirring and bring the soup back to temperature. Adjust the seasoning. Chop or slice the reserved lobster meat into desired size and add to soup. Serve at once.

Steps:

• Cook the ground beef in a large pot over medium heat until completely browned, 7 to 10 minutes. Drain as much fat from the beef as possible. Add the onion and garlic to the beef; cook and stir until the onion is softened, about 5 minutes.
• Add the tomato paste, crushed tomatoes, onion soup mix, beef bouillon cubes, bay leaf, mixed vegetables, and water to the ground beef mixture. Raise heat to medium-high, and bring the mixture to a boil. Stir the orzo pasta into the boiling liquid; cook until the orzo is tender, about 10 minutes. Season with salt and black pepper to serve.