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Full Online Book HomeLearning KitchenAppetizers - Seafood - Rockin Oysters Rockefeller
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Appetizers - Seafood -  Rockin Oysters Rockefeller Post by :mike1148 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :691

Click below to download : Appetizers - Seafood - Rockin Oysters Rockefeller (Format : PDF)

Appetizers - Seafood - Rockin Oysters Rockefeller

4 dozen fresh oysters
1 (12 ounce) bottle beer
2 cloves garlic
seasoning salt
1/2 cup butter
7 cracked black peppercorns
1 onion, chopped
1 clove garlic, crushed
1 (12 ounce) package frozen spinach, thawed and drained
8 ounces Monterey Jack cheese, shredded
8 ounces Fontina cheese, shredded
8 ounces mozzarela cheese
1/2 cup milk
2 teaspoons salt
1 teaspoon ground black pepper
fine bread crumbs, optional

Clean oysters and place in a large stockpot. Add the beer, enough water to cover oysters, 2 cloves garlic, seasoning salt and peppercorns. Bring to boil. Remove from heat and drain and cool oysters.
Preheat oven to 425.

Once oysters are cooled break off the top shell and discard. Lay the oysters on baking sheet.
In a large saucepan, melt the butter. Add the onion and garlic, cook until soft. Stir in the spinach, Monterey Jack, fontina and mozzarella cheeses. Cook over low heat until melted. Stir in the milk, salt and pepper.
Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs, if desired. Bake at 425 degrees until golden and bubbly.
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Appetizers - Seafood -  Rumaki Appetizers - Seafood - Rumaki

Appetizers - Seafood -  Rumaki
30 scallops 1/2 pound chicken livers 1/4 cup soy sauce 1 garlic clove, minced 1 can (5 ounces) water chestnuts, drained 15 slices of bacon Cut each chicken liver into 2 or 3 pieces or until you have 30 pieces. Marinate the chicken livers in the soy sauce and garlic at room temperature for 3 hours, or in the refrigerator overnight. Cut each water chestnut into 3 pieces until you have 30 pieces (or use a can of sliced chestnuts). Halve the bacon slices. Place a piece of water chestnut against the scallop and then a piece of chicken liver. Wrap

Appetizers - Seafood -  Prawn Pate/dip Appetizers - Seafood - Prawn Pate/dip

Appetizers - Seafood -  Prawn Pate/dip
750g shelled and deveined fresh (cooked) prawns (save some for a garnish) 3 tablespoons lemon juice (or to taste) salt and pepper to taste pinch paprika 125ml safflower/ canola/ light olive oil (approx) Crudites/ bread/ bread sticks to serve. Place prawns, lemon juice, salt and pepper and paprika in a processor/ blender and mix until smooth. Turn it off. Scrape down the sides of the processor/blender. Gradually add the oil until the mixture becomes a smooth paste. (You might not need *all* the oil). Taste for lemon and salt and pepper. Serve in small terrine/ bowl with Crudites/ bread/ bread sticks