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Results 101 - 110 of 214 for canned oysters
Using a black iron pot, ... Add fish, shrimp, oysters and 2 cups water. Salt ... heat for 45 minutes. Serve over hot rice. Serves 8-10 persons.
102. BOUILLABAISSE
Heat butter and oil in ... lemon slices, shrimp, oysters and crabmeat. Pour sauterne wine ... cooked. Serve over rice or with sliced French bread.
Boil chicken, make sure you ... to broth. Add oysters and simmer until oysters are ... butter and 1 can milk. Simmer - do not ... can use regular milk.
104. ETOUFFE
Chop and saute all vegetables ... Add the soups, oysters and peeled shrimp. Simmer for 30 to 45 minutes. You can add more or less Creole ... Serve over white rice.
Melt butter, saute vegetables until tender. Add liquid, heat ... (do not boil). Add oysters (or salmon). Simmer 5 to 8 minutes. Yields 9 cups.
106. SCALLOPED CORN
Beat eggs into corn. Add canned soup, oysters and crackers. Cut tomatoes in ... Bake at 350 degrees for 1 hour. Good for Thanksgiving dinners.
107. SCALLOPED OYSTERS
Drain oysters, reserving 1/4 cup of ... the oysters. Top with the remaining crumb mixture. Bake in a moderate oven at 350 degrees for 40 minutes.
In 10-inch nonstick skillet heat ... bowl combine broth, oyster sauce and cornstarch, stirring to ... thickened, 5 to 10 minutes. Makes 2 servings.
109. SEAFOOD BISQUE
Put soup and potatoes in ... 5 minutes. Add oysters, clams and sherry, simmer ... with green onions. Makes 7 1/2 cups. 354 calories per serving.
110. BOUILLABAISSE
Saute onion and potatoes in ... condensed soups, clams (oysters), fish, pepper, seasoning, bouillon ... Serve. Will fill 5 to 6 hungry people.
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