|The Caribbean Cook|
|by Patrick Williams|
Chef Patrick Williams here creates his own Caribbean style of cooking by combining classic British cooking with his love of spices.
1 - 10 of 370 for oyster cream
Combine all ingredients; ... minutes or until mixture sets. Oysters will be tough if they are cooked too long. Garnish with parsley sprigs. Yield: 6 servings.
Cream the cream cheese. ... Then place chopped oysters in the center ... refrigerate overnight. Garnish with fresh parsley. Serve on crackers or breads.
Chop the oysters, drain off ... butter and flour creamed together and add to the oysters with seasoning. Put in the cream the last moment before serving.
Melt butter in ... casserole, stir in cleaned oysters. Top with ... and bake at 400 degrees for 10 minutes or until crumbs are a golden brown. Serves 6.
Melt butter in ... been drained from oysters. Add mushroom ... edges begin to ruffle. Serve immediately. Makes 5 cups total. 4 servings of 1 1/2 cups each.
Heat in oven until good and hot. Mix 14 oz. bag of oyster crackers.
Melt butter in ... thickens. Add seasonings; stir in oysters and liquid. Heat thoroughly until oysters plump and edges begin to curl. Serve hot with crackers.
Drain oysters and remove any ... sherry flavoring and cream. Cook under ... the oysters and cook until the edges are curled and crumbs browned. Serves 6.
Cut salt pork ... clam juice, milk, cream, and potatoes ... enjoy.... If done right, this will taste just like Campbell's brand English clam chowder . from AL
Remove any shell particles from oysters. In large ... sauce. Over low heat, cook for 5 to 10 minutes or until oysters begin to curl. Makes 6 to 8 servings.
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