Oysters Rockefeller 1 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: WATER, FOR STEAMING SPINACH
2 each: BOXES, (10 OZ. EACH) FROZEN S
4 each: SCALLIONS,
2 each: LARGE, RIBS CELERY
1/4 each: BUNCH PARSLEY,
1/4 each: HEAD ICEBERG LETTUCE,
1 tsp: WORCESTERSHIRE SAUCE,
2 tsp: ANCHOVY PASTE OR,
4 each: ANCHOVEY FILLETS, MASHED
1/2 tsp: SALT,
1/2 tsp: TABASCO SAUCE,
1 tsp: ANISE SEEDS,
1 cup: BREAD CRUMBS,
Preheat oven to 400 F. Steam spinach about 5 minutes until,
tender, pour in a colander, and drain thoroughly. Coarsely chip
scallion, (tops incluced), celery, parsley, and lettuce. In a
blender, puree all of spinach, 2 cups at a time. Place spinach in
a bowl. Puree scallion, celery, parsley, and lettuce in blender.
Pour mixture into spinach bowl. Mix thoroughly. Stir in,
Worchestershire, anchovy paste, salt Tabasco, and anise seeds to
spinach mixture. Blend mixture in blender for 2 minute on medium,
speed. Pour mixture into bowl. Add bread crumbs and stir,
thoroughly. Set aside or store in refrigerator. Bring to,
room-temperature before using., See part 2 for more
Recipe via Meal-Master (tm) v8.05
Directions:
Title: OYSTERS ROCKEFELLER 2
Categories: Seafood
Yield: 4 Servings
1 pt FRESH, SHUCKED OYSTERS
24 ea HALVED OYSTER SHELLS (WELL-C
~----- VARIATION: 4 to 5 lb ROCK SALT
Note: FRESH, SHUCKED OYSTERS (RINSED AND DRAINED, MAKE SURE ALL
***** SHELL PARTICLES ARE REMOVED)
To cook: Oysters are best baked using oyster shells, rock salt,
and pie pans to keep oysters hot when served. If shells and salt
are not available, use a jelly roll pan.
Spread rock salt to cover the bottoms of four 6-inch pie pans.
Place 6 oyster shells in each pan on top of rock salt. Place 1
oyster in each shell. If using jelly roll pan, spread oysters
should look a little dry. Remove from oven. Immediately cover
each oyster completely with lots of sauce (about
3 tablespoons
sauce per oyster). Bake in a 400 F oven for 15 to
20 minutes
until tops are brownish.
To serve: If using pie pans, place pan salt, and oysters on
heat-proof dinner dishes and serve immediately. Eat oysters and
sauce out of shell with a fork. If not using pie pans, place 6
oysters with sauce on each hot serving dish. Yields 24 oysters.
Source from luhu.jp
Categories: Seafood
Yield: 4 Servings
1 pt FRESH, SHUCKED OYSTERS
24 ea HALVED OYSTER SHELLS (WELL-C
~----- VARIATION: 4 to 5 lb ROCK SALT
Note: FRESH, SHUCKED OYSTERS (RINSED AND DRAINED, MAKE SURE ALL
***** SHELL PARTICLES ARE REMOVED)
To cook: Oysters are best baked using oyster shells, rock salt,
and pie pans to keep oysters hot when served. If shells and salt
are not available, use a jelly roll pan.
Spread rock salt to cover the bottoms of four 6-inch pie pans.
Place 6 oyster shells in each pan on top of rock salt. Place 1
oyster in each shell. If using jelly roll pan, spread oysters
should look a little dry. Remove from oven. Immediately cover
each oyster completely with lots of sauce (about
3 tablespoons
sauce per oyster). Bake in a 400 F oven for 15 to
20 minutes
until tops are brownish.
To serve: If using pie pans, place pan salt, and oysters on
heat-proof dinner dishes and serve immediately. Eat oysters and
sauce out of shell with a fork. If not using pie pans, place 6
oysters with sauce on each hot serving dish. Yields 24 oysters.
Source from luhu.jp
Tags
Seafood