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    You are in: Home / Cookbooks / Oy! It's Oysters!
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    A neat, cute appetizer. I'm guessing at the amount of lemon juice and butter called for; just use however much you need. If you find the bacon shrivels up too much on the skewer, try rinsing it with water and patting it dry with a paper towel before cooking. Since I actually make a bunch at once but am just giving you the directions for making one, I didn't know how to figure the preparation time. You'll figure it out.

    Recipe #237497

    3 Reviews |  By Mikekey

    From an old BBS food forum. I used the smallest jarred oysters I could find in the fresh seafood section, but the recipe called for fresh, shucked oysters. With the bagged spinach e-coli scare, use a fresh bunch purchased from a local grower if possible, not bagged.

    Recipe #187762

    A melt in your mouth dish. I'm partial to Maine coldwater Atlantic cod but any firm white fish will do fine. We serve this with fresh bread, fiddleheads and a jar of bread and butter pickles.

    Recipe #24818

    Tadich Grill is a restaurant in SF that serves this entree. This is from the cookbook Savoring San Francisco.

    Recipe #166119

    1 Reviews |  By Kanzeda

    Not quite sure where i got this recipe, but it is a hit with company. The sake cups are perfect for serving and not so hard to find anymore.

    Recipe #137002

    Just came up with this for something different and made a good entree while working out what to cook as the main course. Came out really well I thought, it is on the spicy side so some might like to use half the amount of jalapeno peppers.

    Recipe #161722

    A classic Australian dish which will be found in many Australian restaurants, and which is a brilliant way to enjoy oysters. I checked out a few sources before posting this recipe, for the 2005 Zaar World Tour, but primarily Huey (Australian chef Iain Hewitson) and the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. The recipe I've posted here is taken primarily from the Reader's Digest publication, but I've included details of a variation (from Huey) in the notes. By the way, if you're watching your salt intake and you're concerned about the unspecified amount of rock salt, don't be: you won't be eating it! Not in this recipe! But DO buy your oysters from someone or somewhere you can trust, so that you KNOW they are fresh.

    Recipe #138313

    A twist on the classic Oysters Kilpatrick.

    Recipe #203940

    The recipe is from the Pirates Pantry from Lake Charles LA by Mrs. D. Dale Archer.

    Recipe #208153

    This recipe has a Southern US tradition, but I grew up in the San Francisco Bay Area and I can remember my mother talk about how the butter would squirt from the loaves that Grandad would bring home from Fisherman's Wharf. I don't know how close this is to what Grandad brought home, but it sure is good! Being comfort food, use butter or don't bother.

    Recipe #228715

    Wow! Never been much of an oyster fan - all that slimy saltiness isn't really my cup o' cha, but I recently had hot oysters on a trip to the UK, and thwy blew my mind, so I recreated them with this recipe. Tried it out on some friends last night, two of which were devout oyster-phobes, and they're now definitely converted! Shucking the oysters can be a bit of a pain - that's why I get the old man to do it!

    Recipe #237771

    Cooking Light is responsible for this recipe. DH loves oysters, so he is really looking forward to these.

    Recipe #174455

    Another recipe from Sugar Busters...yummy! Again, adjust the spice to your taste.

    Recipe #56961

    1 Reviews |  By Lorac

    This is my favorite oyster recipe. I serve this as a side dish for Thanksgiving/Christmas dinner or at a holiday buffet. This also makes a great luncheon or supper dish topped with a mushroom cream sauce and served with a salad.

    Recipe #47244

    2 Reviews |  By silky

    For all the oyster-lovers.

    Recipe #70123

    Another favorite of former Canadian Prime Minister Lester B. Pearson

    Recipe #156805

    Great Autum or Winter fare.

    Recipe #13649

    After eating the "World's Best" Fried Oysters at The Old Post Office Restaurant at Edisto, SC, I wanted to duplicate them. This comes mighty close! I believe the double breading and Panko bread crumbs are the secret to these light and crispy oysters. If served as appetizers, they will disappear faster than free money so double or triple the recipe! The Hot Sauce is a modified version of Secret's Recipe #50051 and the perfect complement to these Oysters.

    Recipe #54328

    An Australian cup is 250ml and a tablespoon is 20ml.

    Recipe #203767

    This is again from a website of Australian recipes. This is for the Zaar World Tour contest. I have not made yet!

    Recipe #135034

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