Type what you have

Ingredients

• ✓ oyster
• cherry wood chip
• salt
• worcestershire sauce

Instructions

1. 1 Preheat an electric smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions. Add wood chips according to manufacturer's instructions.
2. 2 Shuck oysters. Discard top shells; wash and save bottom shells. Transfer oysters and juice (liquor) to a bowl; add salt and let marinate for 20 minutes.
3. 3 Drain oysters and discard juice. Place each oyster into a clean bottom shell.
4. 4 Place oysters in shells directly onto the preheated smoker grate; smoke for 1 ½ hours.
5. 5 Transfer oysters and shells to a platter. Top each with a dash of Worcestershire sauce; serve.

By Soup Loving Nicole

Ingredients

• ✓ oyster
• butter
• sriracha sauce
• garlic
• green onion
• cilantro
• lime juice
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place oysters in a baking pan, flat-side up.
2. 2 Stir butter, sriracha sauce, garlic, green onions, cilantro, and lime juice together in a bowl.
3. 3 Bake oysters in the preheated oven until they open slightly, about 10 minutes.
4. 4 Remove the top shell of the oysters using a towel and an oyster knife, being careful not to spill the liquor. Gently cut the muscles that attach the oysters to the shell.
5. 5 Divide the butter mixture among the oysters, placing a dollop on each. Sprinkle Parmesan cheese on top.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Broil oysters in the preheated oven until butter melts and Parmesan cheese is golden brown, about 5 minutes.

By RFalgout

Ingredients

• ✓ oyster
• bacon
• spinach
• bread crumb
• green onion
• parsley
• salt
• hot pepper sauce
• olive oil
• anise liqueur
• kosher salt

Instructions

1. 1 Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
3. 3 Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
4. 4 Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.

By Barrett

Ingredients

• ✓ oyster
• beer
• garlic
• black peppercorn
• seasoned salt
• butter
• onion
• garlic
• spinach
• monterey jack cheese
• fontina cheese
• mozzarella cheese
• milk
• salt
• black pepper
• bread crumb

Instructions

1. 1 Clean oysters, and place them in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves of garlic, peppercorns, and seasoned salt. Bring to a boil. Remove from heat, drain, and cool.
2. 2 Preheat the oven to 425 degrees F (220 degrees C.)
3. 3 Once oysters are cooled, break off and discard the top shell. Arrange oysters on a baking sheet.
4. 4 Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low; stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in milk; season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
5. 5 Bake in the preheated oven until golden and bubbly, approximately 8 to 10 minutes.

By casken63aolcom

Ingredients

• ✓ oyster
• oyster juice
• heavy cream
• sage
• oregano
• thyme
• cayenne pepper
• salt
• bay leaf
• artichoke heart
• chicken broth
• all-purpose flour
• butter
• button mushroom
• celery
• onion
• carrot
• butter

Instructions

1. 1 Melt 2 tablespoons butter in a large pot. Add carrot, onion, celery, and mushrooms; cook until vegetables soften, about 5 minutes.
2. 2 Melt 1/2 cup butter in a separate large pot; stir in flour and cook for 5 minutes.
3. 3 Whisk chicken broth into flour mixture. Add carrot mixture, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano, and sage; simmer over medium heat for 30 minutes.
4. 4 Whisk in cream; add oysters. Bring to a simmer, but do not boil; cook until oysters are tender.

By DSPROUT

Ingredients

• ✓ oyster
• cream cheese
• worcestershire sauce
• lemon pepper

Instructions

1. 1 Mash oysters with a fork in a large bowl. Mix in cream cheese, Worcestershire sauce, and lemon pepper until well combined.

By MOLLYB111

Ingredients

• ✓ oyster
• bacon
• sugar
• soy sauce
• garlic

Instructions

1. 1 Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
4. 4 Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.

By Ketura

Ingredients

• ✓ oyster
• butter
• cilantro
• garlic
• shallot
• lime juice
• chile-garlic sauce
• lime juice

Instructions

1. 1 In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons of lime juice, and sriracha sauce. Spoon onto waxed paper and roll into a log. Place into the freezer until set.
2. 2 Preheat a grill for high heat.
3. 3 Place whole oysters on the hot grill for 3 to 5 minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill. Slice the butter log into 1/4 inch slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.

By Chief Dad

Ingredients

• ✓ oyster
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Place 8 oyster halves in the basket of the preheated air fryer; cook 4 minutes. Transfer to a serving plate; top each oyster with a dash of Worcestershire and hot sauce.
3. 3 Repeat with remaining 8 oyster halves.

By Soup Loving Nicole

Ingredients

• ✓ oyster
• tomato juice
• horseradish
• black pepper
• vodka
• lemon

Instructions

1. 1 Mix tomato juice, horseradish, and pepper in a large bowl until well combined.
2. 2 Pour 1/2 shot of tomato juice mixture into 12 small glasses. Add a shot of vodka to each glass. Place 1 raw oyster in each glass and garnish with a lemon wedge.

By Lindsay

Ingredients

• ✓ oyster
• evaporated milk
• water
• butter
• salt
• black pepper

Instructions

1. 1 Stir the evaporated milk and water together in a large pot over medium-low heat; bring to a gentle boil.
2. 2 Stir butter into the liquid. Season with salt and black pepper. Cook, stirring occasionally, until the butter melts completely, 5 to 7 minutes.
3. 3 Stir the oysters into the liquid; continue cooking at a simmer until the edges of the oysters begin to curl, about 15 minutes.

By Chris Braddy

Ingredients

• ✓ oyster
• fennel seed
• butter
• shallot
• fennel green
• black pepper
• salt

Instructions

1. 1 Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
2. 2 In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
3. 3 Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
4. 4 Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.

By Barrett

Ingredients

• ✓ oyster
• vegetable oil
• all-purpose flour
• salt
• black pepper
• egg
• bread crumb

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
3. 3 Combine flour, salt, and pepper in a shallow bowl. Place eggs in another bowl. Place bread crumbs in a third bowl.
4. 4 Dredge oysters in flour mixture, then dip in egg and roll in bread crumbs to coat thoroughly.
5. 5 Cook oysters, 5 at a time, in hot oil until golden brown, about 2 minutes. Drain on a paper towel-lined plate. Serve hot.

By Christine

Ingredients

• ✓ oyster
• bacon
• vegetable oil
• all-purpose flour
• milk
• worcestershire sauce
• cajun seasoning
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
2. 2 Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
3. 3 Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
4. 4 Bake in preheated oven for 30 minutes, until crust is golden.

By KTEEKIMO

Ingredients

• ✓ oyster
• whole grain baguette
• olive oil
• brie cheese
• butter
• salt
• pepper
• red bell pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Slice the baguette into 24 rounds. Brush bread rounds lightly with olive oil. Place bread rounds on a baking sheet.
2. 2 Toast the bread rounds in the preheated oven just until crisp, 5 to 8 minutes. Meanwhile, slice Brie cheese into 24 equal pieces. Remove toasted bread from oven; top each round with a slice of Brie cheese. Return the crostini to the oven to melt the cheese, about 5 minutes.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. In an ovenproof casserole, stir together the oysters, butter, any remaining olive oil, salt, and pepper.
4. 4 Broil in the preheated oven until the oysters begin to curl at the edges, about 5 minutes. Remove the oysters; place one oyster on top of each crostini. Top the crostini with red pepper strips; serve warm.

By AZ

Ingredients

• ✓ oyster
• saltine cracker
• butter
• cayenne pepper
• salt
• black pepper
• parsley
• heavy cream

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
3. 3 Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.
4. 4 Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
5. 5 Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.

By John Mitzewich

Ingredients

• ✓ oyster
• butter
• celery
• shallot
• half-and-half
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large skillet over medium heat. Add celery and shallots; cook and stir until shallots are tender, 3 to 5 minutes.
3. 3 Heat half-and-half in a large pot over medium-high heat. Add celery and shallot mixture, and stir continuously until just about to boil. Add oysters and their liquid, and season with cayenne pepper, salt, and pepper.
4. 4 Cook, stirring continuously, until oysters curl at the ends. Turn off the heat and serve immediately.

By BUDDYMO

Ingredients

• ✓ oyster
• butter
• onion
• bread cube
• celery
• salt
• black pepper
• thyme
• poultry seasoning

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Heat butter in a Dutch oven or large heavy pot over medium-high heat; cook and stir onion until tender, about 5 minutes. Remove Dutch oven from heat. Stir bread crumbs, oysters, oyster liquor, celery, salt, black pepper, thyme, and poultry seasoning into onion. Spoon mixture into the prepared baking pan; cover tightly with aluminum foil.
3. 3 Bake in the preheated oven for 40 minutes; remove aluminum foil and continue baking until lightly browned, about 20 more minutes.

By Judy7905

Ingredients

• ✓ oyster
• pork sausage
• bread stuffing mix
• celery
• onion
• butter
• turkey broth
• salt
• pepper
• creole seasoning

Instructions

1. 1 Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
2. 2 In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
3. 3 Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.

By Stephanie

Ingredients

• ✓ oyster
• onion
• potato
• broccoli
• water
• corn
• butter
• all-purpose flour
• milk
• salt
• black pepper

Instructions

1. 1 Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
2. 2 Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
3. 3 Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.

By Deborah Norris

Ingredients

• ✓ oyster
• butter
• celery
• green onion
• red bell pepper
• half-and-half
• parsley
• salt
• black pepper
• hot sauce

Instructions

1. 1 Melt butter in a large saucepan over medium heat until it begins to foam. Add celery, green onion, and bell pepper; cook and stir until soft, about 10 minutes.
2. 2 Stir in half-and-half and parsley, season with salt and black pepper, and cook until just begins to boil. Add oysters, liquid from can, and hot sauce; bring to a simmer and cook until oysters begin to curl, 10 to 15 minutes.
3. 3 Remove stew from heat; let sit before serving, 5 minutes.

By Elaine Ann Foglio

Ingredients

• ✓ oyster
• vegetable oil
• celery
• onion
• bread crumb
• parsley
• egg
• salt
• poultry seasoning
• thyme
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish.
2. 2 Heat oil in a large skillet over medium-high heat. Add celery and onion; stir until tender, about 5 minutes.
3. 3 Mix in bread crumbs and parsley; remove from the heat. Stir in oysters, eggs, salt, poultry seasoning, thyme, and pepper. Add enough reserved oyster liquid to moisten mixture, stirring until well combined.
4. 4 Transfer to the prepared casserole dish.
5. 5 Bake in the preheated oven until the top is golden, and a knife inserted into the center comes out clean, about 45 minutes. Serve warm.

By Stephanie Holt

Ingredients

• ✓ oyster
• egg
• parmesan cheese
• heavy cream
• basil
• oregano
• black pepper
• hot pepper sauce
• olive oil
• butter
• parsley

Instructions

1. 1 Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler.
2. 2 Whisk eggs together in a bowl; whisk in 1 tablespoon Parmesan cheese, cream, basil, oregano, black pepper, and hot sauce.
3. 3 Heat oil in a skillet over medium-high heat. Add butter; melt and swirl to evenly coat the skillet. Add oysters; brown, about 1 minute per side. Reduce liquid a bit, about 30 seconds more.
4. 4 Slowly pour egg mixture over oysters, keeping oysters evenly distributed in the skillet; cook for 30 seconds. Shake skillet slightly, do not stir. Cook until bottom and sides of eggs begin to set, about 3 minutes; sprinkle remaining cheese on top. Transfer skillet to the broiler.
5. 5 Cook in the preheated broiler until eggs begin to puff around edges and top is nicely browned, 5 to 7 minutes. Remove from broiler; sprinkle with parsley. Cut into wedges; serve immediately.

By Cazuela

Ingredients

• ✓ oyster
• baby carrot
• russet potato
• yellow onion
• celery
• beef bouillon
• black pepper
• evaporated milk
• butter
• salt
• pepper

Instructions

1. 1 Place the carrots, potatoes, onion, celery, and bouillon cubes in a stock pot; pour enough water over the vegetables to cover. Turn heat to medium-high and bring to a boil; allow to boil for 30 minutes. Add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low. Stir in the evaporated milk and butter; cook and stir until the butter melts completely. Season with salt and pepper to serve.

By Robyn Dye

Ingredients

• ✓ oyster
• turkey broth
• margarine
• cornbread stuffing mix
• pork sausage
• ground beef
• onion
• egg
• turkey giblet
• poultry seasoning
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
2. 2 Bring the turkey broth to a boil in a saucepan over medium heat, and melt the margarine in the broth. Stir in the stuffing mix until thoroughly combined. Transfer the stuffing to a large bowl. Stir in pork sausage, ground beef, onion, and egg until the mixture is well combined, and lightly mix in the oysters, turkey giblets, poultry seasoning, salt, and black pepper. Transfer the oyster stuffing to the prepared baking dish, and cover dish with foil.
3. 3 Bake in the preheated oven until the sausage and ground beef are cooked through and the stuffing is crisp and lightly browned, about 1 hour.

By Nancy

Ingredients

• ✓ oyster
• butter
• garlic
• shallot
• dry sherry
• dry white wine
• oyster liquor
• milk
• heavy cream
• flat-leaf parsley
• sea salt
• paprika
• oyster cracker

Instructions

1. 1 Stir butter and garlic in a stockpot over medium heat until butter begins to brown. Remove garlic and discard.
2. 2 Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
3. 3 Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
4. 4 Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
5. 5 Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

By Madden Surbaugh

Ingredients

• ✓ oyster
• butter
• onion
• garlic
• parsley
• oregano
• thyme
• salt
• black pepper
• cayenne pepper
• bread crumb
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish.
2. 2 Melt butter in a large skillet over medium heat. Add onion and garlic; cook and stir until onions are translucent, about 5 minutes. Stir in parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined. Gently mix in oysters; cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in bread crumbs and reserved oyster liquid until thoroughly combined. Spoon dressing into the prepared baking dish; sprinkle with Parmesan cheese.
3. 3 Bake in the preheated oven until top is golden brown, 15 to 20 minutes.

By Bobbie Clay Byrd

Ingredients

• ✓ oyster
• sesame seed
• gochugaru
• brown sugar
• sesame oil
• rice vinegar
• scallion
• soy sauce
• olive oil
• black pepper
• salt
• garlic
• egg
• scallion
• all-purpose flour
• water
• squid
• clam
• shrimp

Instructions

1. 1 Combine seafood mix, water, flour, 1 bunch scallions, eggs, garlic, salt, and pepper in a bowl; mix until batter is thick.
2. 2 Heat olive oil in a nonstick skillet over medium-high heat. Pour half the batter evenly into the skillet. Cook until bottom and edges are browned, 7 to 8 minutes. Flip and continue cooking until the opposite side is browned, 7 to 8 minutes more. Transfer to a plate. Repeat with the remaining batter.
3. 3 Combine soy sauce, 1 stalk scallion, rice vinegar, sesame oil, brown sugar, gochugaru, and sesame seeds in a bowl. Serve pancakes with dipping sauce.

By mykoreaneats

Ingredients

• ✓ oyster
• shrimp
• crabmeat
• fish stock
• tomato sauce
• hot pepper sauce
• file powder
• garlic
• green bell pepper
• onion
• celery
• vegetable oil
• salt
• bay leaf
• oregano
• thyme
• paprika
• black pepper
• white pepper
• cayenne pepper

Instructions

1. 1 Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
2. 2 In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
3. 3 Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
4. 4 When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

By Bob Cody

Ingredients

• ✓ oyster
• tomato sauce
• hot pepper sauce
• file powder
• garlic
• green bell pepper
• celery
• onion
• corn oil
• salt
• bay leaf
• crabmeat
• oregano
• thyme
• paprika
• black pepper
• white pepper
• cayenne pepper
• thyme
• basil
• black pepper
• clove
• parsley
• garlic
• bay leaf
• celery
• onion
• carrot
• water
• shrimp

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Shell and devein the shrimp, reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. Turn off the oven.
3. 3 Make the stock: In a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery. Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells. Bring the stock slowly to boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot.
4. 4 Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe). If clarity is desired, strain the stock through a cloth.
5. 5 In a small bowl, combine the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and set aside.
6. 6 In a heavy pot, 5-quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot pepper sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add tomato sauce and stir as it reduces over high heat. Add 7 cups of the stock and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.
7. 7 When ready to serve, add shrimp, oysters, and crabmeat. Cover and wait 5 minutes. Turn off heat and let stand for 10 minutes.

By Christine L