GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
he broiler and nap each oyster with about 1 tablespoon hollandaise
dges are bubbly.
Remove oyster from shell once, bed mashed
ith rock salt.
Nest oyster shells into salt bed.
d drain, reserving as much oyster liquor as possible. Also strain
ierce with a toothpick each oyster several times).
Combine bread
Drain all of the liquid from the spinach.
Over medium flame, slowly brown bacon to render all of the fat, keeping fat in pan.
Add the onions, butter, salt and pepper, and chipotle powder. Saute slowly until onions are lightly caramelized.
Add oysters with juice and simmer until juice is fully reduced. Stir often to break oysters into small pieces.
Add spinach and stir for about 1 minute to fully incorporate the seasoning.
Add anisette, heavy cream, cream cheese, and Parmesan cheese. Simmer several minutes until thickened. ...
ash shells.
Place each oyster in deep half of shell
he 1/2 cup reserved oyster juice, and bring to a
ot.
Add oysters and oyster liquor, and simmer 3 minutes
n one cup of oyster broth or oyster liquid from prepackaged oysters
Prepare the vegetables.
Heat the vegetable oil and the sesame oil in a wok.
Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
Sprinkle the lime juice and check the seasonings add more if reqd.
Serve immediately.
Combine salad dressing mix, oil, dill weed and garlic.
Pour over oyster crackers; stir to coat.
Place in warm oven 15 to 20 minutes.
Store in tight container.
Mix oil, dill, lemon pepper, garlic and Ranch dressing together.
Stir in oyster crackers.
Lay out on cookie sheet. Bake at 275\u00b0 for 20 minutes.
minutes; add in sugar, oyster sauce, clam juice, pepper, salt
Combine Hidden Valley Ranch dressing mix with 3/4 teaspoon dill weed and 1/4 cup oil.
Pour over 12 ounces oyster crackers; stir to coat.
Place in 250\u00b0 oven for 15 to 20 minutes.
Stir gently halfway through baking.
Combine dressing mix, dill weed, oil and oyster crackers. Stir to coat. Place on cookie sheet.
Place in a 250\u00b0 oven for 15 to 20 minutes. Stir gently halfway through baking.
Cool and store in covered tin or large Ziploc bag.
Mix first 4 ingredients, then pour over oyster crackers and stir to coat.
Place on cookie sheet.
Bake at 275\u00b0 for 15 to 20 minutes.
In a 1 pint tightly closed jar, vigorously shake until blended, Ranch dressing mix, oil and dill.
Place oyster crackers in large Tupperware bowl.
Pour dressing mix over crackers and stir until thoroughly coated.
Place in a 9 x 12-inch cake pan or roaster and place in warm oven (250\u00b0) for 15 to 20 minutes.
Stir gently 1/2 way through baking.
Allow to cool and store in tightly sealed container.
Heat oil in heavy pan to hot, not boiling.
Remove from heat and add garlic powder, dill weed and dressing mix.
Stir until dissolved.
Stir in oyster crackers until all moistened.
Transfer to large bowl.
All moisture will disappear.
Store covered.