oysters and main dish

142

Recipes

Baked Haddock With Oyster Stuffing

Posted by Molly53  

A lovely fish dish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #312892

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Oyster Fritters

Posted by Molly53  

Delicious served with cocktail sauce, lemon wedges or tartar sauce, this recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. The simple batter lets the oysters' flavor shine.... MORE»

Recipe #308370

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Baked Oysters and Bacon

Posted by Molly53  

This main dish would also make a very nice appetizer and is as simple as it gets! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #306736

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Oyster Casserole (Ostiones En Cazuela)

(1 reviews) Posted by mary winecoff  

This Mexican dish has a hot and creamy tomato sauce, seasoned with ground cumin, allspice and red pepper. I used saltines in this dish. Posted for ZWT 4. MORE»

Recipe #306651

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Baked Steak With Oyster Filling

Posted by Molly53  

If you prefer, substitute apple and raisin stuffing for the oyster stuffing. This savory dish is from the New England chapter of the United States Regional Cookbook,Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #306469

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Chicken and Oyster Pie

Posted by Molly53  

A savory pie from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #304678

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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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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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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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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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Crab and Oyster Company Casserole

Posted by Balto Bonnie  

This recipe came from a Cambridge, Maryland Fire Department cook book of the 1960s. My mother used to make it almost everytime we had company. Her children liked it so much they put it into the cookbook they put together for our parent's 50th... MORE»

Recipe #283903

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Oyster and Shrimp Gumbo

Posted by Vino Girl  

From Chicken of the Sea MORE»

Recipe #283168

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Wintzell's Gumbo

(1 reviews) Posted by mailbelle  

According to DH, the world's best gumbo is served at Wintzell's Oyster House in Mobile, AL, so I was really excited when I received Alabama's "Thicket" magazine with the recipe for it inside. Wintzell's has been in business since 1938,... MORE»

Recipe #280316

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Cornmeal-Fried Oyster Sandwich With Lemon Tartar Sauce

Posted by ratherbeswimmin'  

Tom Douglas; dad and husband favorite MORE»

Recipe #280089

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Oysters Oceania

(1 reviews) Posted by Aus/NZ Hosts  

Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992 Please note that you can also subsitute Coffin Bay scallops on the shell or redclaw... MORE»

Recipe #265689

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Oyster Puffs

Posted by Maryland Jim  

This recipe is from a church cookbook from Chestertown Maryland. I made these last night and they were great. MORE»

Recipe #258518

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Gumbo Filé

Posted by Molly53  

Gumbo, which originated in New Orleans, is the most characteristic dish of the Crescent City. The filé gives that slippery smoothness to the dish which is so characteristic of gumbo. Sliced okra is used in other parts of the South to give... MORE»

Recipe #255502

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Oysters Rockefeller

Posted by Molly53  

As rich as the name implies! From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #250152

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Oysters Louisiana

Posted by Molly53  

Savory and delicious served with toast points or biscuits, this dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #249995

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Oysters a La Poulette

Posted by Molly53  

A lovely, creamy dish that will grace any table. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #249691

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