Morey's Marinated
Products—Restaurant Taste at Home in Minutes! All of the flavor of a great restaurant, with all of the work done for you. Cooking has never been more convenient!
Soups
Mon, 01/14/2013 - 9:30am — thalek
Preparation Time:
40 minutes
Number of Servings:
4
Ingredients:
1 box (2 pouches) Morey's Thai Curry Shrimp Creations
2 (13.5 oz) cans coconut milk
2 cups chicken broth
10 kaffir lime leaves, torn in half
3 stalks lemon grass, bruised and chopped
1 inch piece gingerroot, thinly sliced
8 oz sliced baby bella mushrooms
3 Tbs fish sauce
1/4 cup lime juice
1/4 cup brown sugar
coarsely chopped green onions for garnish
Instructions:
Pour chicken broth and coconut milk into a large sauce pan; bring to a simmer. Add lemon grass, ginger and lime leaves. Simmer 10-15 minutes. Strain liquid into a new pan and discard the spices. Add mushrooms, simmer 2-3 minutes then add contents of 2 pouches of Morey’s Thai Curry Shrimp Creations. Simmer until shrimp are no longer translucent (approximately 10 minutes). Stir in lime juice, fish sauce and brown sugar. Heat through. Garnish with green onions.
For a heartier soup add white rice or rice noodles.
Mon, 09/26/2011 - 2:41pm — staff1
Preparation Time:
15 minutes
Number of Servings:
4
Ingredients:
2 cans clams, drained
2 celery stalks, chopped
2 TBSP dehydrated onion
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of potato soup
1 pint Half and Half or milk
Instructions:
Drain juice from clams into pan and cook celery and onion in juice until tender (about 10 minutes). Add the soups and dilute with half and half or milk to desired consistency. Bring to a boil. Add clams, heat thoroughly.
Recipe courtesy of National Fisheries Institute. www.aboutseafood.com
Fri, 01/14/2011 - 1:25pm — staff2
Number of Servings:
6
Ingredients:
1/2 pound Yukon gold potatoes
8 strips of bacon
2 cups scallions chopped
1 cup cream corn
2 cloves of garlic minced
1 teaspoon thyme
½ tablespoon ancho chili powder
¼ tablespoon red pepper flakes
1 cup chopped carrots
1 cup green beans
3 cups whole milk
1 cup heavy cream
3 fillets Morey’s Seasoned Grill salmon cut into 1 inch cubes
Instructions:
- 1. Cut the potatoes into to medium sized cubes and boil them in salted water for 10 minuets. Than drain and let sit.
- 2. Fry bacon in frying pan until very crisp for 8-10 minutes. Remove bacon from pan and place on paper towels to drain. Dice bacon in to small pieces
- 3. In same pan add scallions, cream corn, garlic, thyme, carrots, green beans and red-pepper flakes on medium heat. Stir occasionally until the scallions are tender 5 minutes.
- 4. In large pot pour milk and cream and bring just to a boil, add content from frying pan. Reduce heat to medium low, add potatoes, salmon, bacon, kosher salt, ancho chili powder and fresh ground pepper and simmer 8 - 10 minutes, stir occasionally.
Tue, 06/01/2010 - 3:06pm — staff1
Preparation Time:
20 minutes
Number of Servings:
6
Ingredients:
1 package Morey's Cajun smoked salmon, skinned and diced
2 cups frozen diced potatoes o'brien
1 can (12oz) evaporated milk
1 can (7oz) whole kernal corn, drained
1 can (7oz) cream style corn
1 can (15oz) chicken broth
Instructions:
Cook potatoes over medium heat in a large saute pan coated with non-stick cooking spray. When the potatoes are lightly browned, add the remaining ingredients. Cook until the chowder comes to a slow boil and the flavors have blended.
Mon, 12/01/2008 - 4:59pm — staff2
Preparation Time:
10 minutes
Number of Servings:
4
Ingredients:
3 potatoes, cubed
½ c. each sliced carrots and celery
½ onion, sliced
2 c. milk (2% or whole)
1 large broccoli stalk, chopped
2-3 seasoned grill salmon fillets, cubed
Instructions:
Bring Potatoes, 2 cups water, salt and pepper to a boil in a large pot; cover and cook 5 minutes. Add carrots, celery, onions and milk; bring to a boil and then simmer for 7 minutes. Stir in salmon and broccoli and cook until salmon just flakes, approximately 4-5 minutes. Garnish with fresh parsley and serve.
