* Exported from MasterCook * Pecan Breaded Oysters Recipe By : David Jarvis, Melange, Northfield, IL Serving Size : 4 Preparation Time : 0:45 Categories : Appetizers Fish and Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 vanilla beans -- split in half 1 medium cucumber -- peeled, seeded diced 4 ounces heavy cream OR 4 ounces whipping cream 4 ounces unsalted butter 1 Pinch salt -- to taste 1 Pinch black pepper -- to taste 4 large plum tomatoes -- peeled, seeded, dice 5 ounces pecan halves 8 ounces flour 16 raw oysters -- reserve bottom shell 1 tablespoon butter or vegetable oil STEP ONE: The Sauce-- To prepare sauce, combine first three ingredients and bring to a boil. Reduce slightly, allowing vanilla flavor to come out. Whisk in butter. Season to taste. Add tomatoes and set aside. STEP TWO: The Oysters-- To prepare oysters, grind pecans and flour in food processor, making "pecan meal." Dredge oysters in pecan meal. Sauti in small, nonstick pan with vegetable oil or butter for two minutes on each side over high heat. STEP THREE: Place four shells on each of four plates, spoon sauce into shells, and place one oyster on top of each. Cuisine: "New American" - - - - - - - - - - - - - - - - - - - Suggested Wine: California Sauvignon Blanc, French White Graves Nutr. Assoc. : 0 * Exported from MasterCook * Oyster Mushroom Souffle Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons Butter 1 medium Onion -- finely chopped 1 clove Garlic -- finely chopped 3 ounces Self-rising flour 2 ounces Dried Porcini mushrooms -- soaked in 1/2 cup lu 1 cup Milk 1 Salt and Pepper -- to taste 6 ounces Oyster Mushrooms -- roughly chopped 3 large Egg Yolks 4 large Egg Whites Preheat oven to 350 degrees. Warm a souffle dish and butter well. Melt 2/3 of the butter in a saucepan, add onion and garlic and saute until soft. Add flour and stir well, add dried mushrooms and water they soaked in, stir well and add milk and salt and pepper to taste. Cook Oyster mushrooms separately in remaining butter, saute until soft and add to the mixture; allow to cool. Mix in beaten egg yolk. Whisk egg whites until stiff and fold into mixture. Put mixture in well-buttered souffle dish and cook in preheated oven for 28 minutes. The middle should be quite soft. Serve immediately. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Oyster Mushroom Soup Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large clove Garlic -- minced 3 tablespoons Melted Butter 3 tablespoons Olive Oil 1 medium Onion -- diced 1 pound Oyster Mushrooms -- sliced 3 cups Chicken Stock 2 tablespoons Tomato Paste 2 jiggers White Port 3 large Egg Yolks 2 tablespoons Parmesan Cheese -- grated 1/2 cup Parsley -- minced Saute garlic and onion in butter and oil. Add mushrooms. Cover and cook on medium heat until mushrooms are tender. Add chicken stock, tomato paste and wine. Salt and pepper to taste. Simmer 10 minutes. Mix 3 beaten egg yolks, Parmesan cheese and parsley. Simmer for 5 minutes. Serve with garlic bread. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Oyster Stew Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Appetizers Fish/sea Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint Shucked oysters with liquor 1 quart Milk 1/4 cup Butter Salt/pepper to taste Seafood seasoning -- (optional) Cook oysters in their liquor until edges just begin to curl. Add milk, butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving). - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Oysters and Artichoke Casserole Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Casseroles Fish/sea Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages Frozen artichoke hearts 1/2 pound Mushrooms -- sauteed in butter 1 quart Large oysters 1/4 pound Butter 1 bunch Green onions -- minced 1/2 cup Fresh parsley -- minced 1/2 cup Browned flour Dry white wine 2 tablespoons Lemon juice 1 Thinly sliced unpeeled lemon 1 Pinch Thyme, Salt, Pepper, Paprika, Cayenne Pepper Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and saute onion until tender; add parsley and cook a minute. Add flour, stirring until smooth. Add enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling. Source: "Mrs. Maynard C. Nicholl" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Oysters and Mushrooms Newburgh Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Fresh Mushrooms 1 pint Stewing Oysters 1 pint Boiling Cream 1 ounce Butter 4 large Egg Yolks 3 tablespoons Sherry Wine -- good Salt -- to taste Cayenne Pepper -- to taste Clean, drain, and quarter mushrooms. Place them in a frying pan and cook until a golden color. Add oysters and cook five minutes. Pour in cream. Season with salt and cayenne pepper. Mix well. Boil 10 minutes. Beat together egg yolks and sherry wine. Little by little, add this to the oysters while constantly stirring with a wooden spoon. Remove just before it comes to the boiling point. Add butter and stir until melted. Serve with toast. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Danny Kaye's Chinese Stir-Fry (Oysters And Shrimp) Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Chinese Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup raw oysters 1/4 cup flour 1/2 pound raw shrimp -- shelled and deveined 2 tablespoons peanut, vegetable or corn oil 1 piece (2-inch) fresh ginger root -- peeled and cut into 5 scallions -- trimmed and cut in 2 1 teaspoon light soy sauce 1 teaspoon sesame oil Salt and freshly ground black Pepper -- to taste 1 1/2 tablespoons cornstarch 1 1/2 tablespoons cold water Place oysters in mixing bowl; add flour and enough water to cover. Stir oysters in the liquid. Drain well, run under several changes of cold water and drain well again. (Flour will cleanse and plump oysters.) Prepare shrimp; set aside. Drop oysters into barely simmering water. Turn off heat. Let stand 1 minute; drain. Set aside. Repeat with shrimp. Heat oil in wok or skillet over high heat. Add ginger and scallions. Cook, stirring, 5 seconds. Add soy sauce, sesame oil, salt and pepper to taste, stirring constantly. Blend cornstarch into cold water; stir into the wok or skillet. Cook 10 seconds. Serve at once. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bean Curd with Oyster Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound soy bean curd (canned or Fresh) 2 green onions 1/2 teaspoon minced garlic 2 tablespoons peanut oil 1/2 cup chicken stock 1 pinch sugar 2 tablespoons premium oyster sauce Cornstarch paste 1 teaspoon peanut oil Slice bean curd into 1/4" cubes; sliver green onions. In hot wok, heat oil just to point of smoking. Add bean curd, green onions and garlic. Stir gently to avoid breaking up curd; turn pieces to coat with oil. Be sure oil is not too hot or curd will tend to stick to pan. When aroma of garlic is apparent, add stock and bring to boil. Lower heat, cover, and simmer for about 30 seconds (don't let curd fall apart). Remove cover; stir in oyster sauce and sugar. Increase heat, and when liquid boils again, add enough cornstarch paste to make a creamy (but not too thick) sauce. Swirl in peanut oil to make a glaze. Serve over rice or in a shallow serving bowl. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Broccoli and Mushrooms in Oyster Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Fish/sea Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch Broccoli -- in pieces 2 tablespoons Vegetable oil 1 tablespoon Garlic -- minced Water OR Chicken stock 1/2 pound Mushrooms -- sliced 2 tablespoons Oyster sauce Clean broccoli. Trim off flowers into bite-size pieces, lightly peel broccoli stalks and sliced into diagonal medallions. Heat wok on high add oil and when the oil is hot, add garlic and stir-fry 10 seconds. Add broccoli, stir-fry rapidly until the broccoli is covered in oil. When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry. Toss in mushrooms, stir, add oyster sauce, stir, cover and simmer at medium heat two minutes. Serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chesapeake Oyster Bisque Recipe By : Serving Size : 24 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart oysters 1 bay leaves 2 onions 2 stalks celery 1/2 cup butter 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon white pepper 1 pint cream 1/4 cup sherry Slice onions. Dice celery. Drain oysters and save liquid. Oysters may be chopped or left whole as desired. Add water to oyster liquid to make 1 quart In stock pot, combine bay leaf, one onion, and bay leaf and simmer for about 1 hour uncovered. Remove from heat; allow to cool for about 1 hour, strain, and set aside. In butter, saute remaining onion and celery; cook for about 5 minutes or till pale in color. Add flour and stir well, but DO NOT BROWN. Add some strained oyster stock: stir well teaspoon prevent lumps from forming. Add remaining stock and heat till hot and thickened (about 10-15 minutes). Add oysters and cream. Heat about 5 minutes more. Add sherry and ladle into serving bowls and garnish with chopped parsley. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Christmas Oyster Soup Recipe By : My Grandmother's Kitchen" by Mme. Benoit Serving Size : 4 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium carrots -- peeled & grated in l 1/2 cup celery -- finely diced 1/4 cup butter -- melted 4 cups milk -- or 1/2 milk 4 cups oysters salt and pepper -- to taste Peel and grate in long thin shreds, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in enameled cast iron pan over medium heat; do not boil. Pour into milk and serve. Use salt and pepper to taste. The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be prepared ahead of time and the oysters heated and served at the last minute. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Duck Webs in Oyster Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Chinese Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Stephen Ceideburg 5 (5 to 6) duck webs 1/2 pound Broccoli 2 (2 to 3) Chinese dried mushrooms -- soaked 2 slices Ginger root -- peeled 2 Scallions (spring onions) 2 tablespoons Rice wine (or sherry) 1 teaspoon Soy sauce 1/2 tablespoon Sugar 1 teaspoon Salt 1 Star anise 2 tablespoons Oyster sauce 1 teaspoon Sesame seed oil 1 tablespoon Cornstarch (corn flour) 4 tablespoons Oil Remove the outer skin of the duck webs; wash and clean well. Crush the ginger root and onions. Heat up 2 tablespoons (30 ml) oil; toss in the crushed ginger root and onions followed by the duck webs; stir a few times; add rice wine or sherry and soy sauce. After 5 minutes or so, transfer the entire contents to a sand-pot or casserole. Add sugar, a little salt, star anise and a little stock or water. Simmer gently for 3 hours. Just before serving, stir-fry the broccoli or greens with the Chinese dried mushrooms, a little salt and sugar. Place them on a serving dish, then arrange the duck webs on top of that. Meanwhile heat a little oil in a saucepan, add oyster sauce and sesame seed oil. Thicken with cornstarch (corn flour) mixed with a little cold water; when it is smooth, pour it over the duck webs and serve. The oyster sauce enriches the subtle taste of the duck webs. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ham & Jade with Oyster-Flavored Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Chinese Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SAUCE 2 tablespoons Oyster sauce 1 teaspoon Sugar 2 tablespoons Rice wine or sherry 1 tablespoon Rice vinegar 1 tablespoon Soy sauce, reduced sodium 1 tablespoon Ketchup 1 Clove garlic -- crushed in a press HAM AND JADE 4 ounces Lean ham -- cut into thin strips 1 tablespoon Peanut or Canola oil 1 medium Onion -- peeled & sliced into 1/4 teaspoon Sugar 1 1/2 teaspoons Ginger -- minced 2 cups Broccoli florets 1 Carrot -- peel & slice diagona 2 tablespoons Walnuts -- coarsely chopped Sauce: Combine all the ingredients for the sauce in measuring bowl. Stir well to blend set aside. Ham and Jade: Lightly precook the broccoli by placing the damp florets in a microwave-safe container. Cook on high (100%) power for 3 minutes, stirring after one minute. Remove and allow to cool. Lightly precook the carrot slices in the microwave for 1 minute on high. Allow to cool. Assemble all ingredients near the wok. Heat the oil in the wok or large non-stick skillet over high heat. When hot, add the onion slices, Cook, stirring constantly for about 4 minutes, until onions are soft and lightly brown. Sprinkle with sugar and ginger and cook for 1 minute longer. Add the broccoli, carrots and ham and cook, stirring constantly for 2-3 minutes until broccoli is tender, but still has some crunchiness. Stir in the sauce and walnuts and bring mixture to a boil. Cook for 1 minute longer, until fragrant. Remove from heat. Serve immediately over Gingered Rice. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * New England Oyster Dressing Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Dinner Lunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups celery -- finely chopped 2 Cups onion -- finely chopped 1 Cup margarine 2 Teaspoons salt 1 Teaspoon lemon-pepper seasoning 1 Teaspoon poultry seasoning 1 Teaspoon lemon juice 1/4 Teaspoon mace 1/4 Teaspoon tarragon 2 Pints fresh oysters with liquor undrained -- cut into 1-inch pieces 16 Slices dried bread -- cubed In large skillet, over medium-high heat, saute celery and onion in margarine until tender. Add salt, lemon-pepper, poultry seasoning, lemon juice, mace, tarragon and oysters in liquor. Reduce heat, cover skillet and simmer 10 minutes or until edges of oysters begin to curl. In large bowl combine oyster mixture and bread cubes. Spoon dressing into lightly greased 2-quart casserole dish. Bake, uncovered, at 325 degrees F. 25 minutes. Source: "National Turkey Federation" S(Internet Address): "http://www.turkeyfed.org" - - - - - - - - - - - - - - - - - - - NOTES : Recipe reprinted with permission from the National Fisheries Institute, Arlington, VA. Nutr. Assoc. : 0 * Exported from MasterCook * Pork & Oyster Egg Roll Filling Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Chinese Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 pound Ground pork 3 tablespoons Soy sauce 4 Green onions -- finely chopped 2 pints Oysters -- shucked, liquid rese 2 tablespoons Lemon juice 1 tablespoon Sherry 1 tablespoon Vegetable oil 1 Onion -- finely chopped 8 Fresh mushrooms -- chopped Black pepper -- to taste 1 Red pepper -- diced 1 tablespoon Crushed pineapple 1/2 teaspoon Sesame oil In food processor combine pork, soy, scallions oysters, lemon juice and sherry, grind briefly. Heat vegetable oil in wok or fry pan. Add pork mixture, onions, mushrooms, pepper, red pepper, stir fry 1-2 min, add pineapple and reserved liquid. Continue cooking 1 min. Drizzle on sesame oil. Cool and make egg rolls. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Romaine Lettuce with Oyster Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Chinese Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head Romaine lettuce 1/4 teaspoon Salt 2 tablespoons Peanut oil 1 tablespoon Premium oyster sauce We decided on romaine lettuce for this dish because it is crisp textured, and readily available. Wash; remove core from lettuce. Combine oil; oyster sauce in small sauce pan; bring to simmer; keep hot until ready to serve. Blanching: Heat about 2 gallons water in large pot. We use bottom of aluminum steamer. Add salt. When water reaches rolling boil, blanch lettuce for about 20 seconds until leaves are bright green. Remove leaves, shake off excess water. Stack leaves; cut cross-wise into 4 parts. Use cleaver to place leaves on serving platter. Pour hot oyster sauce on leaves. Serve. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0