Recipezaar: Main Ingredient,Seafood,Oysters recipes

Oyster Balls

Mon, 25 Feb 2008 22:33:57 -0500

A savory little bite from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Broiled Oysters on Toast

Fri, 29 Feb 2008 23:52:00 -0500

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, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Chesapeake Oyster Loaf

Fri, 29 Feb 2008 23:52:24 -0500

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 Médiatrice, or the peacemaker, was the name given the oyster loaf in New Orleans in the 1800s: Men out late carousing in the French Quarter brought home the golden toasted loaf, hollowed out and stuffed with hot creamed oysters or perhaps buttery fried oysters, as a peace offering to their jealous wives. The loaves were sold all over the Quarter for pennies. In 19th-century oyster-crazed America, the loaf was known elsewhere too. The original Joy of Cooking (1931) includes a recipe, although by then the loaf had metamorphosed into Creamed Oysters in Bread Cases, which sounds better suited to a ladies lunch than to making marital amends. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Fried Oysters a La Norfolk

Sat, 01 Mar 2008 00:08:13 -0500

Very simple and very delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Oyster Fry

Sat, 01 Mar 2008 00:08:33 -0500

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. -- posted by Molly53

Mobile Oyster Soup

Fri, 07 Mar 2008 00:56:22 -0500

So easy, so delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate -- posted by Molly53

Oyster and Mushroom Chowder

Fri, 07 Mar 2008 01:50:39 -0500

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. -- posted by Molly53

Baked Rock Oysters With Bacon, Cabbage and Guinness Sabayon

Fri, 07 Mar 2008 19:17:09 -0500

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

Maryland Oyster Chowder

Mon, 10 Mar 2008 23:06:23 -0400

A specialty of the Mid-Atlantic. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Oyster Bisque

Mon, 10 Mar 2008 23:06:35 -0400

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. -- posted by Molly53

Chicken Oyster Gumbo

Thu, 13 Mar 2008 00:19:53 -0400

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. -- posted by Molly53

Pigs in Blankets - Oyster Appetizers

Mon, 17 Mar 2008 18:40:52 -0400

A lovely, savory morsel from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Pappadeaux's Blackened Oyster and Shrimp Fondue

Thu, 20 Mar 2008 01:15:37 -0400

my husband and i love this dish at the restaurant. this recipe differs slightly from the original but it still very good. -- posted by Chef #795406

Stove Top Smoker Oysters on the Half Shell

Fri, 21 Mar 2008 19:10:54 -0400

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 heavy-smoked flavor and drier texture of canned smoked oysters, increase the wood to 2 1/2 tablespoons and the smoking time to 25 minutes. Use alder, corn cob or cherry wood chips. -- posted by TxGriffLover

Oyster-Artichoke Casserole

Fri, 21 Mar 2008 19:27:28 -0400

Make at least 2 hours ahead or day before serving. Prep time does not include stand time. From the Texas Longhorn Cookbook -- posted by TxGriffLover

Stove Top Smoker Oysters Vanderbilt

Sat, 22 Mar 2008 16:28:01 -0400

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 oysters and don't have the shells they came in, choose about three small 3-inch heatproof dishes and smoke, top and broil the oysters in those. -- posted by TxGriffLover

Blue Cheese Oysters

Thu, 17 Apr 2008 00:45:16 -0400

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 Chopping Block -- posted by Hey Jude

Chicken and Oyster Pie

Fri, 23 May 2008 10:18:10 -0400

A savory pie from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Baked Steak With Oyster Filling

Fri, 30 May 2008 20:44:31 -0400

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. -- posted by Molly53

Oyster Casserole (Ostiones En Cazuela)

Sat, 31 May 2008 02:15:10 -0400

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. -- posted by mary winecoff

Baked Oysters and Bacon

Mon, 02 Jun 2008 22:28:11 -0400

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. -- posted by Molly53

Oyster Fritters

Mon, 09 Jun 2008 16:13:17 -0400

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. Cooking time approximate. -- posted by Molly53

Capt. Phil's Oyster Stew

Thu, 26 Jun 2008 18:38:39 -0400

We are huge fans of the Discovery Channel's "Deadliest Catch" and Capt. Phil Harris is one of our favorites on the show. I found this archived from 1997 courtesy of Seatlle PI & Emeril Lagasse. I have not made this yet, but am posting for future use. Cooking & prep time is estimated. -- posted by CindiJ

Baked Haddock With Oyster Stuffing

Wed, 09 Jul 2008 01:29:26 -0400

A lovely fish dish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Oyster Soup

Fri, 11 Jul 2008 01:56:30 -0400

A quick and easy soup that is just wonderful on a winter day (or anytime, really)! This soup comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Tomato Oyster Bisque, Tureen-Style

Fri, 11 Jul 2008 03:12:44 -0400

Serve this silky soup with oyster crackers or croutons. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Mushroom and Oyster Stuffing for Turkey

Tue, 15 Jul 2008 19:30:20 -0400

This flavorful stuffing makes enough to stuff a ten pound turkey. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Oyster and Celery Stuffing

Thu, 17 Jul 2008 00:58:20 -0400

A savory stuffing for your holiday bird. This recipe will make enough for a 10-pound bird. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Quick & Light Oyster Stew

Fri, 15 Aug 2008 12:45:52 -0400

A fast, creamy, comforting soup using canned oysters. -- posted by Sweet Jezebel

Smoked Oysters and Bacon

Mon, 01 Sep 2008 03:11:01 -0400

This is how I hot smoked some oysters and bacon in a small fish smoker. They were shucked on the half-shell when I bought them so I smoked in the lower part of the shell. The small fish smokers get quite hot and put out smoke quickly, so you'll need to adjust the times quite a bit if using a different kind of smoker. -- posted by Peter J

Jalapeno Oysters

Wed, 10 Sep 2008 17:08:34 -0400

Serve with French bread to sop up the juices and beer to cool the fire. -- posted by Alan in SW Florida

Champagne Oyster Stew With Brie Cheese

Mon, 15 Sep 2008 14:20:14 -0400

My mom being from Metz, France considered crusty sour dough French bread and brie cheese as a household staple. Now that my mother is in a nursing home all her wonderful recipes are locked away in her failing memory. Its on rare occasions that Im able to obtain a few of her recipes. This is just one of them. -- posted by kmergirl

Emeril's New Orleans-Style Welsh Rabbit

Wed, 24 Sep 2008 18:05:17 -0400

This recipe sounds truly awesome! Serve this an an entree. If you can't find Caerphilly cheese, substitute cheddar. Emeril's.com For the essence seasoning: use recipe #14372 or recipe #11783. We're planning on making this real soon. -- posted by Manami

Grilled Oysters With Fennel Butter

Mon, 06 Oct 2008 22:58:59 -0400

Food & Wine. -- posted by dicentra

Drago's Charbroiled Oysters

Tue, 11 Nov 2008 13:18:36 -0500

Drago's restaurant in Metairie, Louisiana is famous for their grilled oysters. We worked hard to replicate their buttery sauce. We never have Thanksgiving without a sack of oysters and the grill going with this sauce on the side. This recipe makes enough sauce for one dozen oysters. If you're getting a sack make about 4x this amount. There's nothing like a cool, crisp day outside with friends and family playing Bocci Ball and sharing beautiful wines. -- posted by Trinkets

Saffron Oysters With Leeks

Wed, 19 Nov 2008 18:20:12 -0500

Food & Wine -- posted by dicentra

Oysters With Frozen Chilli Lime Dressing

Sun, 30 Nov 2008 22:30:17 -0500

You bite into the oyster and you get an icy cold explosion of flavour. This other than natural is my favorite way to eat an oyster, great for entertaining as they stay cold and look great! -- posted by kiwileese

Antoine's Oyster Stew

Mon, 01 Dec 2008 17:58:02 -0500

The epitome of oyster stew. Fabulous. -- posted by KathyP53

Boomette's Smoked Oysters Appetizers

Wed, 03 Dec 2008 23:42:48 -0500

This is something easy with just a few ingredients that I like to do. -- posted by Boomette

Poached Oysters in Fennel-Saffron Soup

Wed, 03 Dec 2008 23:45:28 -0500

delicious oyster soup with pernod and saffron from lilette restaurant in new orleans. -- posted by Baronne Chef #1057310

Scalloped Oysters

Fri, 05 Dec 2008 16:47:45 -0500

Scalloped oysters are a traditional dish served in VA and NC at Christmas. This recipe from a cookbook entitled "Country Store Christmas Cook Book" issued by Christ and Grace Episcopal Church in Petersburg, VA many years ago. I have substituted saltine cracker crumbs for an equal amount of bread crumbs. -- posted by Dan-Amer #1

Oysters Rockefeller

Fri, 05 Dec 2008 18:30:37 -0500

This is an age-old way to enjoy your oysters - simply delicious!! -- posted by Chef mariajane

Oysters Rockefeller Stew

Mon, 08 Dec 2008 18:07:16 -0500

This recipe is taken from a cookbook issued by the Churchwomen of St. Stephen's Episcopal Church in Oxford, NC from 1982. -- posted by Dan-Amer #1

Galatoires Oysters En Brochette

Mon, 22 Dec 2008 18:30:33 -0500

From a newspaper clipping that said this recipe supposedly is from the Galatoire's Restaurant in New Orleans, LA. Serves 4 people as an appetizer and 2 for a main course. -- posted by Celticevergreen

Scalloped Oysters

Mon, 29 Dec 2008 19:05:02 -0500

From my local newspaper courtesy of Sylvia Carter: "Some things never change. In my childhood home, as in Dickens' day, a holiday feast was incomplete without oysters." -- posted by Ice Cool Kitty

Four Seasons Oysters in Champagne Velouté

Mon, 29 Dec 2008 20:40:45 -0500

This recipe is from the NY Times. As I much enjoy both oysters and champagne, it has to be good! I think you could substitute bottled clam juice for the fish stock. -- posted by Dan-Amer #1

Oyster-Pepper Pan Roast

Wed, 07 Jan 2009 01:57:11 -0500

A quick, savory meal from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Deep-Fried Oysters With Chilli Dressing

Thu, 08 Jan 2009 17:41:53 -0500

Another tasty and really easy to prepare appetiser from The Australian Women's Weekly's 'TAPAS: antipasto mezze'. I've also posted Recipe #344630, Recipe #344049 and Recipe #343935 from this fabulous little cookbook. Increase or decrease the heat to suit your taste preferences. I cannot eat these: they're way too hot for me! But I've made them for friends who've loved them. -- posted by bluemoon downunder

Empress Lily Sauteed Oysters on Toast Points

Thu, 08 Jan 2009 18:12:59 -0500

The Empress Lily is a refurbished steamboat that is permanently anchored in the Downtown Disney area at Walt Disney World. Years ago, the Empress Lily was an elegant restaurant inside of the steamboat. Now Fulton's Steakhouse has taken its place, but there are still a number of great recipes that came from the Empress Lily restaurant, and this is one of them. -- posted by TasteTester

Roast Turkey With Oyster Stuffing

Sun, 11 Jan 2009 12:39:16 -0500

I like oysters, but I didn't know I'd like them in stuffing. I like the combination of leeks and oysters. This recipe came from Betty Crocker's Old-Fashioned Cookbook. You can substitute 2-8 ounce cans oysters for the shucked oysters. -- posted by AmyZoe

Oyster and Spaghetti Casserole

Tue, 13 Jan 2009 23:39:42 -0500

from darlene kossman -- posted by Dienia B.

Big John's Oyster Motoyaki

Sun, 15 Feb 2009 03:05:14 -0500

MOTOYAKI - Japanese cusine. baked food topped with a mayonnaise-based sauce served in an oyster shell. Anyone who's ever been to a Japanese restaurant or Sushi bar and had this baked treat wishes they had a recipe that they could use at home. I've created this from several recipes I managed to acquire from local Japanese restaurants. Now all you have to do is learn how to shuck a large oyster that really doesn't want to let you in. -- posted by Big John

Freshly Shucked Oysters and Sauce Mignonette With a Twist!

Mon, 16 Feb 2009 12:21:51 -0500

A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety is the spice of life, and this makes an exciting change! The quantities listed below will be sufficient for between 12 large and 24 small oysters. -- posted by French Tart

Oysters With Sweet Citrus Soy Sauce

Sat, 21 Feb 2009 10:01:03 -0500

If you love oysters and love citrus fruits, here is your ideal recipe! Recipes certainly don't come any simpler than this one! This starter is low GI and comes from 'educated cooking: 80 recipes that are easy to prepare and are low in fat'. As long as your guests love oysters and citrus juices, what could be easier? A wonderfully easy prepare-ahead dish. -- posted by bluemoon downunder

Oyster Stew

Sun, 22 Feb 2009 16:45:04 -0500

Created by Carla Hall for Top Chef New York -- posted by Julieannie

Oyster Casserole Charleston Sc Style

Sun, 22 Feb 2009 16:48:05 -0500

Again a low country favorite of the fresh seafood that comes through this wonderful city on a daily basis! -- posted by Shawn C

Ranch Oyster Rockefeller Dip

Fri, 20 Mar 2009 02:29:11 -0400

OMG, OMG, OMG! One of my all-time oyster favorites ... in a dip! I plan to serve this with toasted baguette slices... or maybe toasted pita pieces... or maybe just a spoon! Will make for DF next visit while the oysters are still winter fat. Got this in my email - from gourmet_recipes_from_around_the_world. Attributed to "CHILI PEPPER MAGAZINE". Thank you ringwraith, you are my hero! -- posted by Buster's friend

How to Grill Oysters

Mon, 20 Apr 2009 00:30:47 -0400

SUPER simple!!! Serve with a squeeze of lemon, BBQ sauce, cocktail sauce, horseradish, salsa. . .you name it! No shucking required. NOTE: make sure you buy LARGE oysters, as they are quite small when cooked and also make sure your heat is on HIGH or else the shells won't pop open. 2 dozen oysters will serve 4 as an appetizer or 2 as a main course. Recipe from Steven Raichlen's How to Grill. -- posted by JanuaryBride

Casamento's Oyster Soup

Fri, 01 May 2009 03:15:37 -0400

From The Times-Picayune: "This little-seen recipe for a classic looks unchanged from the time the restaurant opened in 1919. It's one of 49 recipes in Kit Wohl's "New Orleans Classic Seafood" (Penguin Publishing.)" -- posted by Buster's friend

Oyster Parmesan

Tue, 05 May 2009 01:09:19 -0400

For oyster lovers! -- posted by gailanng

Creole Gratin of Oysters and Artichoke

Tue, 19 May 2009 17:54:10 -0400

posted for ZWT 5 -- posted by Boo Chef in West Texas

Oyster or Shrimp Po' Boys Aka Poor Boys (Cook's Illustrated)

Wed, 20 May 2009 14:03:07 -0400

This is from The American Test Kitchen Family Cookbook, the same folks as Cook's Illustrated....I trust them implicitly. I haven't made this one yet. -- posted by Debbie R.

Ham and Oyster Casserole

Thu, 21 May 2009 10:10:13 -0400

From "River Roads Recipes II". Submitted by Mr. John G. Blanche. Posted for ZWT5. -- posted by kellychris

Deviled Oysters

Mon, 25 May 2009 22:33:47 -0400

If you like Oysters Rockerfeller, you'll like these! -- posted by AuntSana

Linguini With Cajun Garlic Shrimp and Oysters

Mon, 08 Jun 2009 12:38:33 -0400

This linguini is topped with a combination of shrimp,oysters and sun-dried tomatoes in a spicy Cajun sauce. From a September 1986 issue of Bon Appetit in the R.S.V.P. section. The recipe was requested from Charley's Eating and Drinking Saloon in Palm Beach Gardens, Florida. -- posted by Leslie in Texas

Chef Compton's Scalloped Oysters (Multnomah Athletic Club)

Tue, 16 Jun 2009 14:12:57 -0400

I remember this from when I was a kid... so, so good! It was always on the buffet table at the MAC Club in Portland, OR when we would go there on special occasions. My Mom recently gave this to me, but I have yet to try it on my own so prep time is an estimate and I really am not sure on the cooking time so I left it blank. -- posted by Riverlivin'

Easy Fruit Dip

Mon, 22 Jun 2009 11:30:11 -0400

I got this from my neighbor. I tried it at a party I was at and the strawberries were sour so I decided to use some of the fruit dip. It delicious. I ask her for the recipe and it's so easy to make. -- posted by luvinlife94

Parmesan-Roasted Sweet Potato Skins

Tue, 23 Jun 2009 01:48:05 -0400

This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook. -- posted by Sydney Mike

Caribbean Chicken With Nectarines, Sweet Potatoes and Bananas

Tue, 23 Jun 2009 11:22:06 -0400

The original of this slightly tweaked recipe was found in the 1995 publication, The Simply Healthy Lowfat Cookbook. -- posted by Sydney Mike

No Waste Roasted Garlic

Tue, 23 Jun 2009 11:22:41 -0400

When you roast garlic it becomes really mellow, almost sweet. I love to mash it an rub it on bread and use it in pasta. -- posted by budgiesntiels

Sangrita Oyster Shooters

Fri, 26 Jun 2009 02:57:05 -0400

These can be served as a cold tapa or as a drink, perfect for Cinco de Mayo. Sangrita is a spicy tomato drink that often accompanies tequila in Mexico. Each raw oyster is served in a shot glass filled with Sangrita. Pass the limes and salt and start shooting. Posted for Summer '09 Comfort Cafe. Cook time is chill time. -- posted by TxGriffLover

Oyster Pie

Sun, 28 Jun 2009 13:20:48 -0400

I worked as a waitress in Ocean City, MD at the Majestic Hotel during my summer breaks from college. The hotel is still there, but under different ownership now. This was the owner's wife's recipe. This was a favorite that was served in the dining room. Very tasty and easy to make. Today's oysters seem not to be as salty as they were 50 years ago. Today when I buy oysters I do not wash them. That decision I will leave up to you as you know the oysters you buy. I have given the ingredients as printed on my recipe, but I like to add: !/2 tsp. Worcestershire Sauce, 1/8 tsp. dry mustard, and just a sprinkling of dried onion flakes to the mixture. Please note: the original recipe for the pie crust called for 1 heaping Tbsp. Crisco, but I couldn't get the word heaping in the list of ingredients. -- posted by Debaylady

Oyster Appetizer

Thu, 09 Jul 2009 12:00:43 -0400

I got this from a newspaper clipping. This looks interesting. -- posted by Recipe Junkie

Oysters Millionaire

Wed, 15 Jul 2009 10:58:12 -0400

This recipe was made for us many years ago. We enjoyed it immensely and regularly make it at home as an appetizer. We just spoon the sour cream, however, those with a bit of flair might like to improve the appearance of the dish by piping the sour cream onto the oysters. -- posted by Chef AlexE

Scalloped Oysters

Wed, 22 Jul 2009 11:02:50 -0400

Southern Living, for dad -- posted by ratherbeswimmin'

Oyster Bisque

Sat, 25 Jul 2009 03:03:42 -0400

Another local favorite...our family has made this for years. I don't know who first had the recipe, but it has been handed down over the years. This is nice to serve for New Year's Eve when you have a dinner party. It will be well received. I hope this bisque will bring you as much pleasure as it does us! -- posted by Debaylady

Oysters Savannah, Pirate House Restaurant

Fri, 31 Jul 2009 14:07:41 -0400

This recipe was taken from "Savannah Style", a cookbook published there by the Jr. League in 1980. -- posted by Dan-Amer #1

The Mayor's Shrimp & Oyster Pilaf

Mon, 03 Aug 2009 11:50:39 -0400

This is taken from "Savannah Style" a cookbook from the Jr. League there published in 1980. -- posted by Dan-Amer #1

Steamed Oysters With Garlic Topping

Tue, 04 Aug 2009 02:46:32 -0400

Here's a simple way to capture the freshness of oysters or other shell-fish. If you use smaller oyster, you may wish to increase their number and shorten the cooking time. A Stephen Wong Recipe. -- posted by daisygrl64

Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells

Tue, 25 Aug 2009 02:10:39 -0400

A recipe older than my grandma. Freezable, see instructions below. -- posted by gailanng

Oyster Pan Roast With Pepper Croutons

Mon, 31 Aug 2009 02:28:04 -0400

This recipe is from the December 1991 issue of Gourmet Magazine. It is served as a celebratory first course in this issues Menu feature "A Nantucket Christmas Dinner." The croutons may be made 2 days in advance, cooled and kept in an airtight container. -- posted by Chef Regina V. Smith

Fried Oysters With Cream Sauce

Mon, 28 Sep 2009 01:41:07 -0400

The Canadian Living Test Kitchen -- posted by nsomniak6

Chicken Gumbo File Soup

Tue, 29 Sep 2009 14:13:20 -0400

Received this in an email from gourmet_recipes_from_around_the_world. It is versatile & adapts well to whatever seafood, sausage or ham you have on hand (or don't as the case may be). Add the file powder right at the end though. Serve with fluffy white rice or crusty chewy bread. -- posted by Buster's friend

Italian Baked Oysters

Fri, 02 Oct 2009 16:23:56 -0400

I've never liked oysters, but my DH loved them. The amount for the bread crumbs is missing, so I'm just guessing. From The Best Northwest Places Cookbook (Volume 1). Cafe Luna, Shelton, Washington. Home to the annual Skookum Rotary Oysterfest held each October, Shelton, Washington, is one town that definitely loves its oysters. This dish is perfect for a dinner party, since you can prepare it in advance and refrigerate it until you are ready to bake and serve. Instead of using individual baking dishes, you can bake the oysters in one large dish and divide them among individual plates for serving. For a delicious match, serve these oysters with Columbia Winery's Chevrier Semillon Sur Lie. -- posted by lazyme

Golden Fried Oysters

Sun, 11 Oct 2009 03:05:54 -0400

from The Cast Iron Skillet Cookbook. -- posted by Para_chan

Shellfish Gumbo Z'herbes (New Orleans)

Tue, 13 Oct 2009 15:06:03 -0400

Wonderful gumbo, a bit different from the typical recipe. So good on the first cold day of fall. (I've been making this recipe for my husband for 32 years) -- posted by Jb Tyler, TX

Mushrooms and Oysters

Tue, 03 Nov 2009 08:22:14 -0500

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them on here so I can find them easier. -- posted by CJAY

Corn and Oysters

Fri, 06 Nov 2009 21:46:21 -0500

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier. -- posted by CJAY

Oysters Gourmet

Fri, 13 Nov 2009 17:03:12 -0500

From my collection of handwritten recipes. -- posted by CJAY

Oysters With Sesame Dressing

Tue, 24 Nov 2009 20:42:03 -0500

This recipe uses tamarind for the tart component in this oyster dressing. Tamarind pulp can be found at Asian grocers. If not you can make your own using tamarind pulp soaked in boiling water, cool and then mash the pulp up. Push through a fine sieve. -- posted by Coasty

Scalloped Oysters

Thu, 26 Nov 2009 02:25:01 -0500

This recipe from an old Better Homes and Garden cookbook is a favorite my mom would make for my dad at holidays. My mom adapted it a little by decreasing the amount of cracker crumbs and increasing the amount of butter. I make it for my dad now, and I have found that I like it too. -- posted by rochsann

Oysters Gabie

Thu, 03 Dec 2009 00:26:22 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Greg Sonnier of Gabrielle, featured in The Louisiana New Garde television series. -- posted by Molly53

Oyster Stew

Tue, 08 Dec 2009 11:01:59 -0500

my husbands recipe from when he was a bachelor -- posted by lockerlady

Oysters With Sweet Potatoes

Mon, 14 Dec 2009 21:30:35 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Bernhard Gotz of Fillets, featured in The Louisiana New Garde television series. -- posted by Molly53

Baked Oyster Appetizer

Tue, 29 Dec 2009 13:46:24 -0500

A light and tasty dish that can be served as an appetizer at parties or as a side dish. I make it during oyster season for all parties and holiday gatherings. It is always a hit and always one of the first items to "go"! The recipe is easy to make! -- posted by Pennie Pasta

Oyster and Clam Chowder

Fri, 08 Jan 2010 20:52:22 -0500

from WHFoods - http://whfoods.org/genpage.php?tname=recipe&dbid=32 -- posted by ellie3763

Mardi Gras Oyster Soup

Sun, 10 Jan 2010 11:46:30 -0500

From 1001 Best Slow Cooker Recipes -- posted by dicentra

Baked Oysters Remick

Wed, 27 Jan 2010 19:40:36 -0500

This recipe is so good. We used to eat these all the time when we can purchase relatively inexpensive oysters nearby in the 1970's from the California coast but now I have to reserve this for special occasions. The recipe comes from the Plaza Hotel New York City. Life is sweet when I can have these while sipping great tasting white wine and seeing the bright reddish orange sun going slowing down the Pacific Ocean. Although these are great with oysters in half shelf, it also works fine with oysters already shucked and placed on gratin plate with the topping and baked. The presentation is better with half shelf, but gratin dish method works fine and maybe easier. If Using gratin dish method, discard the shells. -- posted by Rinshinomori

Oysters à La Champagnoise

Sat, 06 Feb 2010 10:40:36 -0500

Champagne is the perfect drink to serve with oysters, but also makes a great sauce for them. -- posted by English_Rose

Oysters With Chilli Dressing

Mon, 08 Feb 2010 12:35:43 -0500

Haven't tried this yet - another magazine clipping -- posted by ballarat

Recipezaar: Main Ingredient,Seafood,Oysters recipes

Oyster Balls

Broiled Oysters on Toast

Chesapeake Oyster Loaf

Fried Oysters a La Norfolk

Oyster Fry

Mobile Oyster Soup

Oyster and Mushroom Chowder

Baked Rock Oysters With Bacon, Cabbage and Guinness Sabayon

Maryland Oyster Chowder

Oyster Bisque

Chicken Oyster Gumbo

Pigs in Blankets - Oyster Appetizers

Pappadeaux's Blackened Oyster and Shrimp Fondue

Stove Top Smoker Oysters on the Half Shell

Oyster-Artichoke Casserole

Stove Top Smoker Oysters Vanderbilt

Blue Cheese Oysters

Chicken and Oyster Pie

Baked Steak With Oyster Filling

Oyster Casserole (Ostiones En Cazuela)

Baked Oysters and Bacon

Oyster Fritters

Capt. Phil's Oyster Stew

Baked Haddock With Oyster Stuffing

Oyster Soup

Tomato Oyster Bisque, Tureen-Style

Mushroom and Oyster Stuffing for Turkey

Oyster and Celery Stuffing

Quick & Light Oyster Stew

Smoked Oysters and Bacon

Jalapeno Oysters

Champagne Oyster Stew With Brie Cheese

Emeril's New Orleans-Style Welsh Rabbit

Grilled Oysters With Fennel Butter

Drago's Charbroiled Oysters

Saffron Oysters With Leeks

Oysters With Frozen Chilli Lime Dressing

Antoine's Oyster Stew

Boomette's Smoked Oysters Appetizers

Poached Oysters in Fennel-Saffron Soup

Scalloped Oysters

Oysters Rockefeller

Oysters Rockefeller Stew

Galatoires Oysters En Brochette

Scalloped Oysters

Four Seasons Oysters in Champagne Velouté

Oyster-Pepper Pan Roast

Deep-Fried Oysters With Chilli Dressing

Empress Lily Sauteed Oysters on Toast Points

Roast Turkey With Oyster Stuffing

Oyster and Spaghetti Casserole

Big John's Oyster Motoyaki

Freshly Shucked Oysters and Sauce Mignonette With a Twist!

Oysters With Sweet Citrus Soy Sauce

Oyster Stew

Oyster Casserole Charleston Sc Style

Ranch Oyster Rockefeller Dip

How to Grill Oysters

Casamento's Oyster Soup

Oyster Parmesan

Creole Gratin of Oysters and Artichoke

Oyster or Shrimp Po' Boys Aka Poor Boys (Cook's Illustrated)

Ham and Oyster Casserole

Deviled Oysters

Linguini With Cajun Garlic Shrimp and Oysters

Chef Compton's Scalloped Oysters (Multnomah Athletic Club)

Easy Fruit Dip

Parmesan-Roasted Sweet Potato Skins

Caribbean Chicken With Nectarines, Sweet Potatoes and Bananas

No Waste Roasted Garlic

Sangrita Oyster Shooters

Oyster Pie

Oyster Appetizer

Oysters Millionaire

Scalloped Oysters

Oyster Bisque

Oysters Savannah, Pirate House Restaurant

The Mayor's Shrimp & Oyster Pilaf

Steamed Oysters With Garlic Topping

Galatoires Oysters En Brochette