Scalloped Oysters Ii Food

SCALLOPED OYSTERS

Steps:

• Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Add leeks and cook, stirring occasionally, until tender, 6 to 7 minutes. Add flour and cook, stirring, 1 minute. Add vermouth and cook, stirring, until thickened and bubbly, 2 to 3 minutes. Add cream, return to a simmer, then remove from heat. Fold in oysters and brine.
• Transfer mixture to an 11-by-7- inch baking dish and top with Saltines. Bake until golden brown and bubbling around the edges, 40 to 45 minutes. Let stand 5 minutes before serving.

PENNSYLVANIA DUTCH SCALLOPED OYSTERS

Steps:

• 1. Preheat oven to 375F. Grease or butter an 8-inch square baking pan (glass is best).
• 2. Combine cracker crumbs and melted butter. Season with salt and pepper.
• 3. Place 1/3 of cracker mix in bottom of pan. Place half of the oysters on crumbs. Repeat for another layer. Pour liquid over layers and top with remaining crumbs.
• 4. Bake for 30 minutes.

AMAZING SCALLOPED OYSTERS

Steps:

• Preheat oven to 350 degrees F.
• Combine crumbs, salt, pepper and melted butter; mix well.
• Layer about 1/3 of crumbs in a buttered 1-quart baking dish.
• Cover with half the oysters and oyster liquor.
• Add half the cream.
• Add half the remaining crumbs and follow with a layer of the remaining oysters, liquid and cream.
• Top with remaining crumbs and sprinkle with mace or nutmeg.
• Dot generously with blue cheese.
• Bake in hot oven until oysters are cooked through and top is crisp and browned, about 30 minutes.

PERFECT SCALLOPED OYSTERS

Steps:

• Combine cracker crumbs, butter, salt and pepper; sprinkle a third into a greased 1-1/2-qt. baking dish. Arrange half of the oysters over crumbs. Top with another third of the crumb mixture and the remaining oysters. , Combine cream and Worcestershire sauce; pour over oysters. Top with remaining crumb mixture. Bake, uncovered, at 350° for 30-40 minutes or until top is golden brown.

SCALLOPED OYSTERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Butter a shallow baking dish.
• Combine bread crumbs and cracker crumbs; stir in the melted butter. Place a thin layer of the crumb mixture in the bottom of the prepared baking dish. Layer the oysters over the crumbs and sprinkle with salt and pepper to taste. Pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. Repeat then cover the top layer with the remaining crumb mixture.
• Bake at 450 degrees F (230 degrees C) for 30 minutes.

SCALLOPED CORN AND OYSTERS

Steps:

• Preheat oven to 325 degrees.
• Butter a 1 1/2 qt baking dish.
• Mix butter, flour, sugar and salt with fork in a large bowl until blended.
• Add the eggs and beat well.
• Stir in corn and milk.
• Stir in oysters.
• Pour into dish and bake for 20 minutes.
• Stir again and continue baking until golden and an inserted knife comes out clean.
• Enjoy!

BOBI'S SCALLOPED OYSTERS

Steps:

• Preheat the oven to 350 degrees.
• Spray a small casserole dish. Place a layer of cracker crumbs in the bottom. Top with a layer of oysters. Dot with butter.
• Repeat layers ending with cracker crumbs. Do not have more than two layers of oysters.
• Stir together milk and oyster liquor and pour over casserole.
• Bake for approximately 30 minutes or until the top turns brown. Serve warm.

CRACKER CRUMB SCALLOPED OYSTERS

Steps:

• Drain oysters, reserving 1/4 cup liquid.
• Combine crumbs and butter.
• Spread 1/3 of crumbs in a greased shallow 8-inch pan.
• Cover with half of the oysters.
• Sprinkle with pepper.
• Using another third of crumbs, spread a second layer; cover with remaining oysters.
• Sprinkle again with pepper.
• Combine cream, oyster liquid, Worcestershire, and salt.
• Pour over the oysters.
• Top with the last of the crumbs.
• Bake at 350 degrees about 40 minutes.

SCALLOPED OYSTERS

Steps:

• Preheat oven to 350 degrees (Fahrenheit).
• Butter a shallow baking dish with the 2 tablespoons butter.
• Drain the oysters, reserving 1/4 cup of the liquid.
• Layer half the oysters in the bottom.
• Cover oysters with half of the cracker crumbs.
• Cover crumbs with the rest of the oysters.
• Mix together the cream, worcestershire sauce, melted butter, salt and pepper.
• Pour mixture over the layers in the dish.
• Cover with the remaining crumbs, and dot with additional butter if desired.
• Bake for 45 minutes and serve hot.

SCALLOPED OYSTERS

Steps:

• Preheat oven to 350°F.
• Pick oysters free of any shells.
• In a deep buttered casserole, mix together crackers, bread crumbs, and melted butter. Place a thin layer of crumb mixture in the bottom of the casserole. Cover it with half of the oysters. Season cream with nutmeg, salt, pepper, and celery salt. Pour half of this mixture over the oysters. On the next layer, use the oysters, 3/4 of the remaining crumb mixture, and cover that with seasoned cream. Top with remaining crumbs.
• Bake for 20-25 minutes, or until lightly browned.

CHEF JOHN'S SCALLOPED OYSTERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
• Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.
• Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
• Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.