As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English:
Source: Martha Stewart Living, November 2013 1 hour 15 minutes 8 servings
Ingredients: 2 sleeves Saltine crackers (about 66) 1 1/2 sticks unsalted butter, melted 2 pints shucked fresh oysters in their liquor, drained and 1/4 cup liquor reserved 1/3 cup heavy cream 2 teaspoons fresh thyme leaves 2 tablespoons finely chopped parsley leaves Lemon wedges for serving
Directions: 1. Preheat oven to 400 degrees with rack in upper third. Pulse saltines in a food processor until coarsely ground. Add butter and pulse just to combine. Spread a thin layer of crumbs in a 9 x 13-inch baking dish. Sprinkle with half of the oysters. 2. Stir reserved oyster liquor and cream together. Pour half of the cream mixture over the oysters. Sprinkle with half of the remaining crumbs and all of the thyme. Repeat layering with remaining oysters and cream mixture. 3. Stir parsley into remaining crumbs and sprinkle evenly over top. Bake dressing until bubbling and top is golden brown (about 45 minutes). Serve hot, with lemon wedges for squeezing.
27.04.2023 @ 00:13
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English:
Source: Martha Stewart Living, November 2013
1 hour 15 minutes
8 servings
Ingredients:
2 sleeves Saltine crackers (about 66)
1 1/2 sticks unsalted butter, melted
2 pints shucked fresh oysters in their liquor, drained and 1/4 cup liquor reserved
1/3 cup heavy cream
2 teaspoons fresh thyme leaves
2 tablespoons finely chopped parsley leaves
Lemon wedges for serving
Directions:
1. Preheat oven to 400 degrees with rack in upper third. Pulse saltines in a food processor until coarsely ground. Add butter and pulse just to combine. Spread a thin layer of crumbs in a 9 x 13-inch baking dish. Sprinkle with half of the oysters.
2. Stir reserved oyster liquor and cream together. Pour half of the cream mixture over the oysters. Sprinkle with half of the remaining crumbs and all of the thyme. Repeat layering with remaining oysters and cream mixture.
3. Stir parsley into remaining crumbs and sprinkle evenly over top. Bake dressing until bubbling and top is golden brown (about 45 minutes). Serve hot, with lemon wedges for squeezing.