326

Oysters

recipes

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Blue Cheese Oysters

Posted by Hey Jude  

Rich and delicious! Use a good quality blue cheese, such as Maytag, if you can find it. Panko are Japanese bread crumbs and nowadays can be found in most large grocery stores, in the Asian sections. Recipe from a local cooking school, The... MORE»

Recipe #298902

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Crispy Oven-Fried Oysters

Posted by Chef PotPie  

I found this recipe in one of those mostly resistable check-out stand line books. This one was for Irish recipes for St. Patty's Day. Living here in the Pacific Northwest we LOVE oysters, but frying them, (the way we love them best), is bad for us... MORE»

Recipe #295227

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Stove Top Smoker Oysters Vanderbilt

Posted by TxGriffLover  

From the cookbook, "Smokin" Smoked oysters topped with spinach, cream and Parmesan bread crumbs. You can smoke and fill the oysters a day in advance. They will stay incredibly moist and fresh tasting. If you are buying shucked... MORE»

Recipe #293670

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Oyster-Artichoke Casserole

Posted by TxGriffLover  

Make at least 2 hours ahead or day before serving. Prep time does not include stand time. From the Texas Longhorn Cookbook MORE»

Recipe #293570

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Stove Top Smoker Oysters on the Half Shell

Posted by TxGriffLover  

From the cookbook "Smokin". Some folks won't touch a raw oyster with a ten-foot pole, others won't eat them any other way. A third approach: smoke them lightly to keep their briny goodness and plump texture intact. If you like the... MORE»

Recipe #293546

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Pappadeaux's Blackened Oyster and Shrimp Fondue

Posted by Chef #795406  

my husband and i love this dish at the restaurant. this recipe differs slightly from the original but it still very good. MORE»

Recipe #293047

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Escargots With Feta in Phyllo Pastry

Posted by Zurie  

Your guests won't even know what they're eating, and did you know that snails are a very healthy meat?? If you are really, really squeamish, use canned smoked oysters or mussels. But this is a nice quick starter, or an extra to serve with meagre... MORE»

Recipe #292428

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Pigs in Blankets - Oyster Appetizers

(1 reviews) Posted by Molly53  

A lovely, savory morsel from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #292344

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Chicken Oyster Gumbo

Posted by Molly53  

A Louisiana favorite! This stew is just lovely served over steamed rice. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. MORE»

Recipe #291641

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Oyster Bisque

Posted by Molly53  

This is a rich , lovely cream bisque that is delicately flavored with steamed vegetables. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #290965

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Maryland Oyster Chowder

Posted by Molly53  

A specialty of the Mid-Atlantic. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #290963

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Baked Rock Oysters With Bacon, Cabbage and Guinness Sabayon

Posted by Chef Kate  

A great dish for St. Patrick's Day --or any other day for that matter. From "The New Irish Table" by Margaret Johnson. MORE»

Recipe #290759

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Oyster and Mushroom Chowder

Posted by Molly53  

This creamy chowder is rich, flavorful and deliciously satisfying. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #290694

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Mobile Oyster Soup

Posted by Molly53  

So easy, so delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate MORE»

Recipe #290657

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Crab Topped Oysters With a Bearnaise Sauce

Posted by The Flying Chef  

Please Note: My prep time includes for opening the oysters, prep time will be less is buying oysters already on the half shell. I went to my fish market last weekend and bought some king crab legs, to make crab stuffed ostrich, the legs were huge... MORE»

Recipe #290305

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Bongo Bongo Soup

Posted by mikekey  

This is from Trader Vic's restaurants. I first had this back in the 70's. MORE»

Recipe #289513

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Oyster Fry

Posted by Molly53  

Richly delicious and easily made. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. MORE»

Recipe #289450

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Fried Oysters a La Norfolk

Posted by Molly53  

Very simple and very delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #289449

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Chesapeake Oyster Loaf

Posted by Molly53  

“Oyster loaves” have been served for many decades, though the oysters were not fried, at least in the earlier days; the bread was hollowed out, rather than split; and butter was commonly used, rather than lettuce or tomato. La... MORE»

Recipe #289421

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Broiled Oysters on Toast

Posted by Molly53  

Oysters were, and are, not only stuffed in loaves, but served, more simply, on top of toast. The name of at least one of the oysters-on-toast dishes is “angels on horseback.” From the Southern chapter of the United States Regional Cookbook,... MORE»

Recipe #289419

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