| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Famous chef |
1 |
Servings |
INGREDIENTS
| 24 |
|
Oysters; on half shell |
| 2 |
c |
Spinach; cooked |
| 1/4 |
c |
Onions; chopped |
| 1/2 |
c |
Bread crumbs |
| 2 |
tb |
Bacon; crisply cooked, chopped |
| 1 |
tb |
Parsley; minced |
|
|
Salt and pepper; to taste |
|
|
Tabasco sauce; to taste |
| 1/3 |
c |
Butter; melted |
|
|
Herbsaint; to taste |
INSTRUCTIONS
Put all ingredients in processor except oysters. Puree and put some on each
oyster. Bake at 475 degrees until hot and bubbly.
Source: Emeril Lagasse, Emeril's Restaurant, NOLA
Recipe by: Emeril Lagasse
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Nov 14, 1997
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