OYSTERETTES CRACKERS RECIPES

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OYSTER PIE RECIPE - FOOD NETWORK



Oyster Pie Recipe - Food Network image

When I was a youngster living at home, this oyster pie used to be a Thanksgiving favorite. I noticed, however, that the Lambert family's oyster pie was a little better than ours. Later I found out why. When Helen Lambert made the pie, she used the tiny oyster crackers we call oysterettes, while my family used saltine crackers. It's hard to believe the difference a cracker can make.

Provided by Food Network

Categories     main-dish

Yield Serves 6 people

Number Of Ingredients 6

4 cups oyster crackers
4 cups oysters, drained, but with their liquor strained and reserved
Salt and freshly ground black pepper
1/2 cup heavy cream
8 tablespoons unsalted butter
10-inch Pyrex deep-dish pie pan

Steps:

  • Preheat the oven to 400 degrees F.
  • Coarsely crumble the oyster crackers and layer the bottom of the pie pan with 1 cup of them. Top with a layer of oysters, using 1 cup of them. Sprinkle with salt and pepper. Repeat with 3 more layers each of oyster crackers and oysters, remembering to season each oyster layer with salt and pepper.
  • Pour the oyster liquor into a glass measuring cup and add as much cream as necessary to make 1 cup. Pour over the oysters. Dot the top with the butter. Let the pie set for 10 minutes.
  • Place the pie in the top third of the preheated oven and bake for about 15 minutes or until the top begins to brown and the oysters are plump and hot. Turn up the heat and broil the oyster pie for 4 minutes or until the top is completely browned. Be careful not to overcook the oysters or they will expel all of the juices. If this happens, you will still have all of the oyster flavor, but not finely textured oysters. Serve immediately. (This pie does not cut into neat wedges; you'll get a looser home-style serving.)

OYSTER PIE RECIPE - FOOD NETWORK



Oyster Pie Recipe - Food Network image

When I was a youngster living at home, this oyster pie used to be a Thanksgiving favorite. I noticed, however, that the Lambert family's oyster pie was a little better than ours. Later I found out why. When Helen Lambert made the pie, she used the tiny oyster crackers we call oysterettes, while my family used saltine crackers. It's hard to believe the difference a cracker can make.

Provided by Food Network

Categories     main-dish

Yield Serves 6 people

Number Of Ingredients 6

4 cups oyster crackers
4 cups oysters, drained, but with their liquor strained and reserved
Salt and freshly ground black pepper
1/2 cup heavy cream
8 tablespoons unsalted butter
10-inch Pyrex deep-dish pie pan

Steps:

  • Preheat the oven to 400 degrees F.
  • Coarsely crumble the oyster crackers and layer the bottom of the pie pan with 1 cup of them. Top with a layer of oysters, using 1 cup of them. Sprinkle with salt and pepper. Repeat with 3 more layers each of oyster crackers and oysters, remembering to season each oyster layer with salt and pepper.
  • Pour the oyster liquor into a glass measuring cup and add as much cream as necessary to make 1 cup. Pour over the oysters. Dot the top with the butter. Let the pie set for 10 minutes.
  • Place the pie in the top third of the preheated oven and bake for about 15 minutes or until the top begins to brown and the oysters are plump and hot. Turn up the heat and broil the oyster pie for 4 minutes or until the top is completely browned. Be careful not to overcook the oysters or they will expel all of the juices. If this happens, you will still have all of the oyster flavor, but not finely textured oysters. Serve immediately. (This pie does not cut into neat wedges; you'll get a looser home-style serving.)

More about "oysterettes crackers recipes"

OYSTER PIE RECIPE - FOOD NETWORK
When I was a youngster living at home, this oyster pie used to be a Thanksgiving favorite. I noticed, however, that the Lambert family's oyster pie was a little better than ours. Later I found out why. When Helen Lambert made the pie, she used the tiny oyster crackers we call oysterettes, while my family used saltine crackers. It's hard to believe the difference a cracker can make.
From foodnetwork.com
Reviews 5
Category main-dish
Cuisine american
  • Place the pie in the top third of the preheated oven and bake for about 15 minutes or until the top begins to brown and the oysters are plump and hot. Turn up the heat and broil the oyster pie for 4 minutes or until the top is completely browned. Be careful not to overcook the oysters or they will expel all of the juices. If this happens, you will still have all of the oyster flavor, but not finely textured oysters. Serve immediately. (This pie does not cut into neat wedges; you'll get a looser home-style serving.)
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THE FOOD TIMELINE: HISTORY NOTES--COOKIES, CRACKERS & BI…
The book Cookies and Crackers, Time/Life Books, 1982 ... Renaissance cookbooks were rich in cookie recipes, and by the 17th Century, cookies were common-place." "The term [cookie] …
From foodtimeline.org
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WHAT HAPPENED TO NABISCO GINGER SNAPS
I remember the cute packages and Nabisco had Vanilla Snaps, Chocolate Snaps, and Chocolate Chip Snaps. Mondelēz is the world’s largest manufacturer of processed snack foods. I thought they were awful. Nabisco ginger snaps Oysterettes Lorna Doone Uneeda Graham Crackers…
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THE FOOD TIMELINE: HISTORY NOTES--COOKIES, CRACKERS & BI…
The book Cookies and Crackers, Time/Life Books, 1982 ... Renaissance cookbooks were rich in cookie recipes, and by the 17th Century, cookies were common-place." "The term [cookie] …
From foodtimeline.org
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THE FOOD TIMELINE: HISTORY NOTES--COOKIES, CRACKERS & BI…
The book Cookies and Crackers, Time/Life Books, 1982 ... Renaissance cookbooks were rich in cookie recipes, and by the 17th Century, cookies were common-place." "The term [cookie] …
From foodtimeline.org
See details