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Slice bread and place in a baking pan in a single layer. Toast in oven until golden brown. Cool and cut or tear into 1-inch pieces. In a saute pan, fry bacon until crisp. Add celery, onion and jalapeño and simmer 5 minutes. After vegetables are soft, add thyme, paprika, mustard and oysters,
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When the squash is nearly done, heat the reserved oyster oil and olive oil in a medium nonstick skillet over medium heat. Add the garlic and shallots and saute until golden, about 2 minutes. Add the mushrooms and saute until they begin to soften, about 3 minutes. Stir in the carrots and broth and
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(Makes 24.) Melt 1/4 cup butter in heavy medium saucepan over low heat. Whisk in 1/4 cup flour and stir 3 minutes. Whisk in milk and bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally. Season with salt and pepper.
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Drain oysters, reserving liquid. Using kitchen shears, cut through oysters 6 to 8 times. Set aside. Place potato in a medium saucepan; add water and salt. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender. Drain, reserving liquid.
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Instructions Bring 6 quarts water to boil and add 2 tablespoons salt. In a 10- to 12-inch saut‚ pan, heat 4 tablespoons virgin olive oil over medium heat and add garlic and saut‚ until light brown. Remove from heat and add Cinzano. Replace on burner and add oyster mushrooms, chicken
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Oyster Recipe