Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Oysters - Oysters A La Osage
Famous Authors (View All Authors)
Fishandseafood - Oysters -  Oysters A La Osage Post by :askengines Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1022

Click below to download : Fishandseafood - Oysters - Oysters A La Osage (Format : PDF)

Fishandseafood - Oysters - Oysters A La Osage

About 2 cups oysters (cut if large)
1/8 teaspoons freshly grated nutmeg
1/8 teaspoon salt
1/4 teaspoons pepper
6 slices bacon, cooked crisp and crumbled
1 cup shredded Swiss cheese
1 cup whipping cream
1/2 cup coarsely broken salted soda crackers
2 tablespoons butter


Grease a shallow 1 1/2 quart baking dish. Arrange the oyster and their juices in the dish, grate nutmeg over them, and sprinkle on salt and pepper. Sprinkle on the bacon and cheese, pour the cream over all, then cover with cracker crumbs and dot with butter.

Bake uncovered in a 400 degree F oven for 20 minutes. Makes about 4 servings.
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Oysters -  Pasta Stuffed With Oysters In A Bell Pepper Sauce Fishandseafood - Oysters - Pasta Stuffed With Oysters In A Bell Pepper Sauce

Fishandseafood - Oysters -  Pasta Stuffed With Oysters In A Bell Pepper Sauce
Pasta: 2 cups all-purpose flour 1/8 tsp. salt 1 tbsp. olive oil 1 egg 3 egg yolks Filling: 12 oysters (small ones work best but half if large) 2 tbsp. olive oil 2 tbsp. white wine salt and fresh ground pepper Sauce: 1 yellow bell pepper 1 red bell pepper 2 tbsp. olive oil 3 tbsp. light cream salt In large bowl, sift the flour with the salt. Add the oil and the eggs and begin working the mixture from the inside, until a smooth elastic dough is formed. Turn onto a baking sheet and let rest for 30 minutes in
PREVIOUS BOOKS

Fishandseafood - Oysters -  Oysters Suzanne Fishandseafood - Oysters - Oysters Suzanne

Fishandseafood - Oysters -  Oysters Suzanne
18 half shell oysters 1 pound crabmeat, white or claw 3/4 cup mayonnaise 1 tablespoon liquid garlic sauce 1 cup grated Monterey Jack cheese 1/2 cup grated Parmesan cheese 1/2 cup grated Romano cheese Rock salt (to aid during baking only) Mix all of the ingredients. Preheat oven to 450 degrees F. Cover each half shell oyster with 2-3 tablespoons of Suzanne topping and nestle the oysters in a shallow pan containing about 1/4 inch deep of rock salt. Bake 8-10 minutes, serve at once.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT