Wednesday, March 17, 2010

Just Bisque' I say !

So being a shopper liking bargains I watch the grocery ads for good sales.  A couple months ago Hillers had a sale on the imitation crab and lobster meat for like $1.50 a pack. So I bought one of each and stuck them in the freezer knowing I'd find a use for them eventually.  Well last night was that opportunity, I wasn't in the mood for the stir-fry I had planned and needing to make some freezer room, a seafood Bisque sounded really amazing. my norm I scoured the internet for recipies looking for similarity and easy of creation.  this one is a pretty good base to work from the changes I made are listed in the recipe below.


  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 2-1/4 cups milk
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
  • 1/2 package (8 ounces) imitation crabmeat, chopped
  •  1/2 package (8 ounces) imitation lobster
  •  1/2 lb (rough) precooked shrimp (deveined / no tails)
  • 1 1/2 teaspoon chicken bouillon granules
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried marjoram
  • 1/2 teaspoon fresh ground black pepper
(all spices are approximate, I tend to use more esp. with dried spices)

This turned out amazing!  certainly a new favorite in the house.
Served it with Cheddar Bay Biscuits  (red lobster style)

Tuesday, March 16, 2010

A San Francisco Treat

Wanted to give making homemade Rice-a-roni a try.  It's always yummy, but it's rather pricey and a pain to have to go to the store to always have it, when it's just a bunch of flavor and rice in a box.  So....I found this to be a good starting point.

  • 1/2 cup raw angel hair pasta broken into 1/2 inch long pieces
  • 3/4 cup uncooked long-grain white rice
  • 2 cups broth
  • 1 cup water
  • 2 tablespoons butter or margarine
  • seasoning salt
  • white pepper  - I didn't have this so just used my regular mix of black
  • onion power
  • garlic powder
  • bouillon cube  - used granulated chicken
We just kind of winged it when we made this one, there aren't any kind of measurements for the flavors, and in comparison to the other recipes I found the seasoning is what tends to vary.  So use this for reference, expect some variance in the future on my renditions.

Overall it turned out ok,  wasn't super impressed with this one,but I think with a little tweaking we may have a future winner.