| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1/4 | c | Diced onion |
| 1 1/2 | tb | Chopped garlic |
| 1 | pt | Oysters with their liquor |
| 1 | c | Brown stock |
| 1 | tb | Chopped parsley |
| Creole spice | ||
| 1 | c | Bread crumbs |
| 2 | tb | Grated Parmesan cheese |
| 1 | tb | Chopped basil |
| 1 | tb | Olive oil |
INSTRUCTIONS
Preheat a broiler. In a saute pan cook onions in vegetable oil, add garlic and toss for 1 minute. Add oyster liquor and stock and bring to a boil. Reduce liquids by half. Reduce heat to simmering, add oysters and parsley, and heat through. Adjust seasonings to taste with Creole spice. Pour into a shallow baking dish. Combine bread crumbs, cheese, basil, 1 teaspoon Creole spice and olive oil; use to top oysters. Broil until top is browned and bubbly, about 8 minutes. Yield: 2 to 3 serving Recipe By :ESSENCE OF EMERIL SHOW #EE096 Posted to MC-Recipe Digest V1 #282 Date: Wed, 06 Nov 1996 22:00:04 -0500 From: Rowaan <rowaan@ix.netcom.com>
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”