In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil.
Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.
re golden.
Make the Pan Roast: In a saucepan cook the
he broiler and nap each oyster with about 1 tablespoon hollandaise
Combine oysters with their liquor (juices), clam juice, 1 tablespoon of the butter, chili sauce, Worcestershire sauce and celery salt in top of double boiler over boiling water.
Whisk vigorously (without hurting oysters) for 1 minute until the oysters' petticoats begin to ruffle (edges start to curl).
Add cream.
Stir over boiling water for 1 minute more.
Place toast in wide soup bowl.
Pour pan roast over toast.
Dot with remaining tablespoon of butter.
Sprinkle with paprika.
Serve immediately.
on-stick cooking spray. Place roast in slow cooker. In a
pointy knife in the roast. Insert a piece of garlic
Let rib roast stand at room temperature 1
arlic cloves, cover, and let pan roast for 25 minutes.
Meanwhile
ver pork. Place in roasting pan. Roast pork until meat thermometer inserted
Cook onion and green pepper in butter until soft; add parsley, ketchup and oysters.
Cook until oysters are plump.
Serve at once on toast or with biscuits.
ll over. Add shallots to pan. Roast for 20 mins.
Place
ombine. Transfer to a roasting pan and roast for 15 mins, stirring
5 1/2\" x 10 \"bar pan so it is evenly covered
eef in a roasting pan and roast for 30 mins.
Toss
ire rack in a roasting pan. Roast for 20 mins.
Meanwhile
nd pepper; rub all over roast. Cover and refrigerate for 2
aste. Place in large roasting pan; roast until golden brown, about 30
25*F.
Place the roast rib side down. Cut pockets
Preheat oven to 425\u00b0F. Rub 2 tbsp oil into beef. Season. Place on a rack in a roasting pan. Roast for 20 mins.
Toss onions with remaining oil, sugar and balsamic vinegar. Arrange around beef in pan. Reduce heat to 350\u00b0F. Roast for around 40-50 mins, for rare (140-150\u00b0F) to 55-60 mins for medium-rare (160\u00b0F). Let rest, covered loosely with foil, for 15-20 mins. Carve.
the meat; rinse the roast. Using paper towels, blot any