Appetizers Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Oysters rockefeller 1

Yield: 4 Servings

Ingredients:

• 2 c WATER (FOR STEAMING SPINACH)
• 2 ea BOXES (10 OZ. EACH) FROZEN S
• 4 ea SCALLIONS
• 2 ea LARGE RIBS CELERY
• 1/4 ea BUNCH PARSLEY
• 1/4 ea HEAD ICEBERG LETTUCE
• 1 ts WORCESTERSHIRE SAUCE
• 2 ts ANCHOVY PASTE OR
• 4 ea ANCHOVEY FILLETS (MASHED)
• 1/2 ts SALT
• 1/2 ts TABASCO SAUCE
• 1 ts ANISE SEEDS
• 1 c BREAD CRUMBS

Instructions:

Preheat oven to 400 F. Steam spinach about 5 minutes until tender pour in a colander and drain thoroughly. Coarsely chip scallion (tops incluced) celery parsley and lettuce. In a blender puree all of spinach 2 cups at a time. Place spinach in a bowl. Puree scallion celery parsley and lettuce in blender. Pour mixture into spinach bowl. Mix thoroughly. Stir in Worchestershire anchovy paste salt Tabasco and anise seeds to spinach mixture. Blend mixture in blender for 2 minute on medium speed. Pour mixture into bowl. Add bread crumbs and stir thoroughly. Set aside or store in refrigerator. Bring to room-temperature before using. (See part 2 for more)

Web Standards & Support: