Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

January 2019

Casserole Recipes

Main Dish Recipes

KirschSchnitzel Veal Cutlets with Cherry Sauce

KirschSchnitzel Veal Cutlets with Cherry Sauce Recipe
4 ea Veal Cutlets Lean 1 T Vegetable Oil 1/2 t Salt 1/8 t Pepper White 1/4 c Red Wine 2 ...

read more

Rice and Oyster Dressing Recipe

Rice and Oyster Dressing recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Rice and Oyster Dressing recipe  PDF


10 c Rice, cooked in chicken
broth 1 1/2 Sticks butter
3 Garlic cloves, finely
chopped 1 c Chopped onion
1/2 c Chopped bell pepper
2 c Chopped celery
1 pt Oysters
1 lb Chicken livers
1/4 t Cayenne pepper (more if
desired) 1/4 C TO
1/3 c Lea and amp Perrin's
Worcestershire sauce 1/2 t Celery salt
1/2 t Onion salt
6 Beaten eggs
Melt butter in large skillet. To butter, add garlic, onions, bell pepper and celery. Saute lightly and remove from pan, retaining butter. Add oysters and saute in remaining butter. (If oysters are small, they may remain whole. Large ones can be chopped after sauteed.) Oysters should be sauteed lightly, just until edges curl. Remove and set aside. Wash chicken livers thoroughly. Place in pan and add enough water to just cover them. Boil until done. Drain and slice finely. Combine everything but eggs into large bowl and mi together well with your hands. At this time, you can taste to adjust seasonings. According to personal taste, you might want to add more of the salts or cayenne. Now add the si beaten eggs and mi together well. Mi ture should hold together without being too wet or dry. Adjust for moisture by draining liquid or adding additional chicken broth. Pour mi ture into 4 quart casserole. Cover and warm in a 325 deg. oven for about 20 minutes. You can also stuff a 25 pound turkey and cook. This recipe may be a side dish and serves 15 people. Judi Johnson (Rice Farmer) MM by Cathy Svitek

Rice and Oyster Dressing recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
345 people have voted
Last Reviewed on 2019-01-22



Tuesday, Jan 22 2019 Download & Print Rice and Oyster Dressing recipe  PDF   Casserole recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Lou Pastis En Pott Potted Meat

New Cooking Recipes

Medallions Of Veal with Sauces Iii Stuffing
Medallions Of Veal with Sauces Iii Stuffing Recipe


2 tb Butter 1 tb Puree, shallot 3/4 c Wine, white 2 tb Mushrooms, button, chopped 2 tb Mushrooms, cepes, chopped 2 tb Mushrooms, shitake, chopped 2 tb Mushrooms, chanterelle, chopped 1 ts Puree, garlic 1/2 c Stock, veal Salt Pepper, coarse ground 1 tb Chives, chopped 2 oz Foie gras In a saute pan, melt the butter over medium heat. Add shallot puree and let the mi ture cook for about a minute. Deglaze with white wine. Add all of the chopped mushrooms, the garlic puree, and the veal stock. Reduce about 2 minutes (until liquid evaporates). Add salt, coarse g...

Cooking Magazines: Stuffing Recipes » January 2019   Stuffing recipes RSS   Thumsb up

Dish Of The Day

Brunswick Stew CP

Brunswick Stew CP Recipe
1 chicken 2 1/2 to 3 lb 2 quarts water 1 onion chopped 2 cups ham cooked cubed 3 p...
read more

Category: » Crockpot Recipes

View more dishes

>