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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.
NEXT BOOKS
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
Fishandseafood - Oysters - Pasta Stuffed With Oysters In A Bell Pepper Sauce
PREVIOUS BOOKS
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.
Fishandseafood - Oysters - Oysters Suzanne
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