25428 oyster bar stew Recipes

fresh oysters, olive oil, onions finely diced, virginia country ham, diced, pernod, heavy cream, parmesan, grated, plus extra for sprinkling, fresh watercress, salt and pepper

white bread, cut into 1/2 inch cubes, spanish onions, medium diced, celery, medium diced, chopped garlic, chopped fresh sage, chopped fresh thyme, chopped fresh parsley, ground nutmeg, chicken stock, milk, eggs, beaten, shucked bluepoint oysters, salt and pepper, cook time is for as long as it takes to cook your turkey

oysters rockefeller soup, celery stalks, white onions, sliced green onions, spinach, fresh flat-leaf parsley, garlic clove, dried oregano, butter, bay leaf, dried thyme leaves, salt, freshly ground black pepper, ground red pepper, ground white pepper, all-purpose flour, fresh oysters, chicken stock , as needed, pernod (french anise-flavored cordial), whipping cream

cream cheese, softened, steak sauce, salad dressing, garlic clove, peeled or 1 tsp garlic powder, onion, finely chopped, smoked oysters, well-drained and chopped, chopped pecans, divided, chili powder, minced fresh parsley

oyster crackers, hidden valley ranch salad dressing, lemon pepper, dill weed, garlic powder, salad oil (any kind of oil. we used veggie oil, may use olive oil next time).

dozen oysters in shell, worstershire sauce, juice of 1/2 lemon juice, black pepper, white wine, tabasco sauce, rashes bacon finely chopped, grated cheese

pan of corn bread - no sugar, celery, chopped, onion, chopped, green onions , chopped - bottoms and tops, green pepper, chopped, butter, cream of mushroom soup, oysters with juices, egg, parsley, sage, thyme, hot sauce, chicken broth

chopped onion, sliced celery & tops, melted butter, oysters, drained & chopped, poultry seasoning, sage, pepper, chicken broth, beaten egg, croutons or dried bread cubes

frozen chopped spinach, oysters , or more if they re small, grated parmesan cheese, garlic powder (a bit more if you like, but not too much), fresh ground pepper, cayenne pepper or red pepper, bacon, cooked and crumbled, butter, melted, lemon juice , or a bit more if you like

vegetable oil, chopped celery, chopped onion, dry stuffing mix, like pepperidge farm herb stuffing mix, butter, melted, chopped fresh parsley, oysters , liquid reserved, eggs , beaten 1 1/2 tsp salt, ground black pepper, poultry seasoning, dried thyme

shucked oysters and their liquor- drain oysters, saving the liquor, oil, chopped yellow onions, green bell pepper, chopped, stalks celery, chopped, bay leaves, garlic, chopped, baby bok choi (emeril: 1/4 cup chopped parsley., cayenne, worstershire sauce, chopped green onions (i had chopped shallots), water, liquid egg whites (equivalent to 2 eggs, bread cubes (emeril french or homemade-style) i used strohemann s pkged., cold butter in itty bitty pieces

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

bread crumbs, corn bread crumbs (or crackers), melted butter, oysters, oyster liquor (or water), salt, pepper, parsley , if desired

frozen oysters, coarse cracker crumbs, melted butter, pepper, light cream or half & half, worcestershire sauce, salt

bacon, diced, diced celery, diced onion, butter, flour, chicken broth, oysters with their liquor, tightly packed chopped spinach leaves , about 3 to 4 oz, heavy cream, sea salt, freshly ground black pepper, nutmeg, dry sherry , optional

freshly shucked oysters with 1/2 cup of thier liquor, bottled ketchup-style chili sauce such as heinz, wocestershire sauce, dry white wine, celery salt, unsalted butter, heavy cream, crusty bread, toasted, paprika to taste

oysters shucked, cooking wine, salt, cornstarch, vermicelli cooked, oil, garlic crushed, soy sauce, cooking wine, stock, salt, freshly ground black pepper, cornstarch, fresh basil leaves

oysters shucked, cooking wine, salt, cornstarch, vermicelli cooked, oil, garlic crushed, soy sauce, cooking wine, stock, salt, freshly ground black pepper, cornstarch, fresh basil leaves