Heat gas chargrill on high. Place shell (oyster up) on grill. Ladle butter mixture over each oyster. Top each with cheese mixture. Ladle remaining butter over cheese. Remove when oysters begin to flame and bubble. Serve.
Preheat oven to 400° F. Place oysters on baking sheet. Ladle ½ oz. of Garlic Cream Sauce over each oyster. Place 2 jalapeño slices on top of each oyster. Sprinkle Parmesan cheese over oysters. Place in oven and bake for 8-12 minutes until cheese is brown and oysters are bubbling. Serve.
Garlic Cream Sauce Ingredients
1 cup flour
½ lb. butter
1 tsp. granular garlic
¾ qt. Half & Half (warm)
Melt butter over low heat slowly add flour. Whisk mix thoroughly and continue to cook 3-4 minutes. Slowly add heated half & half until it becomes thick, add garlic and keep warm.
Mix cream cheese, peanut butter, Kahlua and powdered sugar together. Add whipped topping and blend well. Fold in chocolate chips. Pour into pie shell. Should be mounded high in the middle. Note: Keep refrigerated. Serve with a dollop of whipped cream.
Pre-heat oven to 325° F. Beat eggs well, then add condensed milk and mix with eggs. Add lime juice to eggs mixture; mix well. Pour mixture into pie shell evenly. Bake for 30 minutes. Note: Keep refrigerated. Serve with a dollop of whipped cream.
Preheat oven to 400° F. Shuck oysters and place on baking sheet. Brush with butter. Place in oven and bake until oysters begin to plump. Remove from oven. Turn oven to broil. Top each oyster with 1 tablespoon cocktail sauce and shredded Swiss cheese. Place under broiler until cheese is melted. Remove and top with green onions. Serve.
Preheat oven to 400° F. Shuck oysters, leaving on the half shell, and place on baking sheet. Melt butter in thick-walled sauce pan. Brush oysters with melted butter and set aside. Use melted butter in sauce pan to heat and saute yellow onions and green peppers until onions are clear. Add tasso ham and green onions; continue to saute for a few minutes. Add flour and cook an additional 5 minutes. Heat Half and Half in microwave for 30 seconds and gradually stir into flour mixture. Salt to taste. When mixture is thickened, remove from heat. Place oysters in oven and bake until oysters begin to plump. Remove and set aside to cool for 5 minutes. Turn oven to broil. Top with tasso ham sauce and shredded cheese. Place under broiler until cheese melts. Serve.
Thaw and drain spinach. Put in mixing bowl and add all ingredients mixing together. Cover and refrigerate. Lay the shrimp split side down in the dish add 2 oz of spinach mixture on top of each shrimp, lightly butter the top of the mixture and bake at 350 degrees for 20 minutes or until top of the mixture turns brown.
Alfredo Sauce Ingredients
Flour 1 cup
Butter 1/2 lb
Granular Garlic 1 teaspoon
Half & Half 3/4 quart
Parmesan Cheese 1/4 cup
Shredded Mozzarella 1 lb for topping
Melt butter over low heat slowly add flour. Using a whisk mix thoroughly, slowly add heated half & half until it becomes thick, add garlic and keep warm. When the Florentine shrimp come out of the oven, place on top of mixture 3 oz per dish and top with 2 oz mozzarella cheese.