Fried Oysters Wrapped In Bacon Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
12 each: FRESH, SHUCKED OYSTERS, (IN A
1/4 cup: OYSTER LIQUOR, FROM JAR
1 each: BAY LEAF,
1 tsp: WORCHESTERSHIRE SAUCE,
4 each: SLICES, (1/2 OZ. EACH) LEAN,
1/2 cup: UNBLEACHED WHITE FLOUR, (IN A
2 each: EGGS, (BEATEN IN A SMALL BOWL
1 cup: BREAD CRUMBS,
2 cup: OIL, FOR FRYING
12 each: TOOTHPICKS, (FOR WRAPPING BAC
In a 1 quart saucepan, on a medium flame, poach oysters in oyster
liquor with bay leaf and Worchestershire, (about 2 minutes, until
the edges of the oysters curl). Remove oysters from liquor and,
set aside. Discard liquor.,
Cut bacon strips in thirds. Wrap each oyster with bacon and,
fasten with a toothpick. Roll in flour, dip in eggs, and then
roll in bread crumbs.,
Heat oil in a 9 inch skillet. When oil smokes, reduce heat and
fry oysters for 5 minutes. Drain on paper bag and serve,
immediately.,
Yields 12 oysters.,
Recipe via Meal-Master (tm) v8.05
Directions:
Title: FRIED PASTA WITH SAUSAGE
Categories: Italian, Pork
Yield: 4 Servings
1/2 lb Vermicelli
12 oz Hot Italian sausage,
Removed from casing
2 md Onions, sliced
2 Garlic cloves, minced
2 Red or green bell peppers,
Seeded, cut in 1" cubes
1/4 c Chopped fresh basil, OR
1/4 c Chopped fresh parsley
1 tb Dried basil
1/4 ts Black pepper
4 Plum tomatoes, chopped
1 1/3 c Marinara Sauce
2 tb Olive oil
MMMMM-----------------------MARINARA SAUCE----------------------------
1 tb Vegetable oil
1/2 c Chopped onion
16 oz Canned tomatoes, chopped
2 tb Dry red wine
1 tb Tomato paste
1/4 ts Salt
1/8 ts Dried basil
1/8 ts Pepper
Dash of dried oregano
Preparation: Cook vermicelli according to package directions. Drain.
In 10" skillet, over medium-high heat, cook sausage 5 minutes stirring
frequently to break up. Add onions and cook until onions are softened.
Stir in garlic, bell peppers, basil and pepper. Cook until sausage
is no longer pink and vegetables are tender. Stir in tomatoes and
Marinara Sauce. Remove from heat. Wipe out skillet. In same skillet,
over high heat, heat oil. Add vermicelli, cook two minutes. Reduce
heat to medium and cook until edges are browned and crisp, about 5
minutes. With pancake turner, loosen from skillet. Invert vermicelli
onto serving plate. Spoon sausage mixture over vermicelli. MARINARA
SAUCE Preparation: In 1 qt. saucepan heat oil over medium heat. Add
onion and cook, stirring often, until soft. Stir in remaining
ingredients. Simmer, stirring occasionally, 25 minutes until thick.
Source from luhu.jp
Categories: Italian, Pork
Yield: 4 Servings
1/2 lb Vermicelli
12 oz Hot Italian sausage,
Removed from casing
2 md Onions, sliced
2 Garlic cloves, minced
2 Red or green bell peppers,
Seeded, cut in 1" cubes
1/4 c Chopped fresh basil, OR
1/4 c Chopped fresh parsley
1 tb Dried basil
1/4 ts Black pepper
4 Plum tomatoes, chopped
1 1/3 c Marinara Sauce
2 tb Olive oil
MMMMM-----------------------MARINARA SAUCE----------------------------
1 tb Vegetable oil
1/2 c Chopped onion
16 oz Canned tomatoes, chopped
2 tb Dry red wine
1 tb Tomato paste
1/4 ts Salt
1/8 ts Dried basil
1/8 ts Pepper
Dash of dried oregano
Preparation: Cook vermicelli according to package directions. Drain.
In 10" skillet, over medium-high heat, cook sausage 5 minutes stirring
frequently to break up. Add onions and cook until onions are softened.
Stir in garlic, bell peppers, basil and pepper. Cook until sausage
is no longer pink and vegetables are tender. Stir in tomatoes and
Marinara Sauce. Remove from heat. Wipe out skillet. In same skillet,
over high heat, heat oil. Add vermicelli, cook two minutes. Reduce
heat to medium and cook until edges are browned and crisp, about 5
minutes. With pancake turner, loosen from skillet. Invert vermicelli
onto serving plate. Spoon sausage mixture over vermicelli. MARINARA
SAUCE Preparation: In 1 qt. saucepan heat oil over medium heat. Add
onion and cook, stirring often, until soft. Stir in remaining
ingredients. Simmer, stirring occasionally, 25 minutes until thick.
Source from luhu.jp
Tags
Seafood