OVEN BAKED SALMON CROQUETTES RECIPES

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CRISPY OVEN-FRIED OYSTERS RECIPE: HOW TO MAKE IT



Crispy Oven-Fried Oysters Recipe: How to Make It image

I entered this recipe for breaded and baked oysters with a zippy jalapeno mayonnaise in a seafood contest and took first place in the hors d'oeuvres category. These oven-fried oysters make an interesting appetizer for entertaining. —Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Appetizers

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).

Number Of Ingredients 19

3/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 large eggs
1 cup dry bread crumbs
2/3 cup grated Romano cheese
1/4 cup minced fresh parsley
1/2 teaspoon garlic salt
1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained
2 tablespoons olive oil
JALAPENO MAYONNAISE:
1/4 cup mayonnaise
1/4 cup sour cream
2 medium jalapeno peppers, seeded and finely chopped
2 tablespoons 2% milk
1 teaspoon lemon juice
1/4 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.

Nutrition Facts : Calories 75 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 146mg sodium, CarbohydrateContent 6g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 3g protein.

BAKED CREAMY GARLIC MUSHROOMS RECIPE | DELICIOUS. MAGAZINE



Baked creamy garlic mushrooms recipe | delicious. magazine image

delicious. editor Karen Barnes’s late mum used to make this decadent starter on special occasions, and now Karen makes them regularly. Why? “Because they taste wonderful, they take about 20 minutes to prep and (best of all) you can make the whole thing ahead, then leave the little dishes in the fridge ready to flash through the oven just before everyone sits at the table. That’s my kind of cooking,” she says. Try our baked ricotta pots too for another simple and speedy starter.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 6

Number Of Ingredients 10

25g butter

500g button mushrooms, 
halved
2 garlic cloves, crushed
Small bunch fresh flatleaf parsley, 
roughly chopped
150g crème fraîche

150g full-fat cream cheese

15g parmesan (or vegetarian alternative)
Crusty bread to serve
You’ll also need… 
6 x 150ml ramekins

Steps:

  • Heat the oven to 180°C/160°C fan/gas 4. Melt the butter in a large heavy-based frying pan over 
a medium-high heat. Add the 
halved button mushrooms and fry for 10-12 minutes, tossing them 
around the pan, until golden and starting to soften. Season well 
with salt and pepper, add the 
garlic and fry for 2-3 minutes more.
  • Stir in most of the chopped parsley, then divide the mushroom and garlic mixture equally among 
the 6 ramekins. Set the ramekins aside to cool.
  • Whisk the crème fraîche and cream cheese together in a small mixing bowl, then dollop evenly over 
each ramekin. Grate the parmesan (or other cheese) over, then put the ramekins on a baking tray.
  • Transfer the tray to the oven and bake the mushrooms for 15 minutes until bubbling and starting to turn a bit golden on top. Scatter with the remaining chopped parsley and serve straightaway, with small hunks of crusty bread on the side to dip into the cooking juices.

Nutrition Facts : Calories 209kcals, FatContent 19.8g (13.1g saturated), ProteinContent 5.1g, CarbohydrateContent u20282.1g (1.9g sugars), FiberContent 1g

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