Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt the butter over medium heat. saute the onions, celery, green onions and garlic until tender, stirring frequently. gradually add the chopped oysters. cook about 4 minutes, constantly stirring. add the parsley; stir. lower the heat and simmer for 5 minutes. add the cheese and pepper; stir. remove from the heat and begin stirring in the bread crumbs a little at a time. add the pecans and oyster liquor and stir. cover and let stand for 3-5 minutes. salt to taste. the dressing can be stuffed into the fowl of your choice, or it can be served as a side dish with seafood. to serve as a casserole, spoon the dressing into a buttered casserole dish, sprinkle the top with unseasoned bread crumbs, dot with butter and bake at 350f for 20 minutes.

Target recipe: in a large mixing bowl, combine all of the ingredients except the olive. oil, canola oil and mayonnaise. add the mayonnaise. mix. using a wire whip, whip the oils into the mixture. until all the oil is incorporated. the above can be done with a mixer and wire whip. best to make this a day before so all the flavors develop. making the salad. when making salad, mix romaine lettuce leafs, that have been rinsed and. cut up. add garlic croutons and a little shredded parmesan cheese. add. enough dressing to coat each leaf and then top with more shredded parmesan cheese for garnish.