ASIAN LETTUCE WRAPS
Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!
Provided by Rachel Castro
Categories Appetizers and Snacks Wraps and Rolls
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
- Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
- Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.
Nutrition Facts : Calories 388 calories, Carbohydrate 24.3 g, Cholesterol 68.9 mg, Fat 22.3 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 579.6 mg, Sugar 9.6 g
STUFFED LETTUCE SALAD
Make and share this Stuffed Lettuce Salad recipe from Food.com.
Provided by SuzieQue
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Core lettuce and hollow out the center, leaving a shell 1 1/2" thick.
- Wash and allow to drain well.
- Beat cream cheese, blue cheese, and mayo.
- Add green pepper,onion, chives, walnuts and worchestershire sauce.
- Add a few grinds of ground pepper.
- Pack into lettuce shell.
- Wrap in wet paper towels, then foil.
- Chill at least two hours.
- Cut into wedges and serve.
STUFFED HEAD LETTUCE
This is so easy and so pretty. It makes a nice summer lunch, just add some fruit. I like Homemade french or Italian dressing on it.
Provided by Dancer
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash lettuce; remove core.
- With a tablespoon, remove enough of the lettuce around core to leave a cavity 2 to 3 in diameter.
- Save removed lettuce for another use.
- Combine cheeses, carrot, green pepper, tomato, pepper, salt and onion, pack firmly into lettuce cavity.
- Wrap lettuce head in foil or plastic wrap and chill until center is solid.
- Slice lettuce into wedges.
- Serve with dressing of your choice.
- A few pieces of fresh fruit (grapes, strawberries or melon) placed on the salad plate is very nice.
Nutrition Facts : Calories 106.2, Fat 8.8, SaturatedFat 5.5, Cholesterol 26.6, Sodium 295.4, Carbohydrate 4, Fiber 1.4, Sugar 1.2, Protein 3.9
LETTUCE LEAVES STUFFED WITH FISH AND SHRIMP
Provided by Craig Claiborne
Categories dinner, main course
Time 1h
Yield 4 - 6 servings
Number Of Ingredients 15
Steps:
- Pick over spinach to remove tough stems and blemished leaves.
- Bring quantity of water to boil and add spinach. Cook, stirring occasionally, 2 minutes. Drain well and when cool enough to handle squeeze to remove excess liquid. There should be slightly less than 1/2 cup.
- Drop lettuce leaves into boiling water and stir down gently until all are immersed. Let simmer minute or two or until leaves are wilted. Drain. Arrange on kitchen towel to dry briefly. Cut away small portion of tough center section at stems.
- Put clams into small saucepan and add wine. Cover and bring to boil. Let simmer until clams are opened.
- Cut fish fillet lengthwise in half. Lightly score on each side using sharp knife. Cut halves diagonally into one-inch-wide pieces. Set aside.
- Cut shrimp in half crosswise. Set aside.
- Heat 2 tablespoons butter in skillet and add scallions and garlic. Cook briefly, stirring, without browning. Add fish and shrimp and cook, stirring gently. Sprinkle with salt and pepper and cook 3 minutes. Remove from heat. Remove 5 clams from shells and add to fish and shrimp. Leave remaining clams on half shell and set aside.
- Put spinach in food processor or blender and add 1/4 cup of fish stock. Blend thoroughly. Add remaining stock and 1/4 cup of cream and blend. Pour mixture into saucepan and add remaining cream. Bring to boil. Add salt and pepper to taste.
- Open lettuce leaves and fill centers with fish mixture. Fold leaves over gently to make neat packages.
- Butter baking dish large enough to hold packages in one layer. Arrange close together.
- Heat remaining 2 tablespoons butter in skillet and add turnip, celery and carrot. Cover and cook, stirring occasionally, 4 minutes.
- Pour spinach sauce over filled lettuce leaves. Drain julienne vegetable strips and sprinkle over lettuce leaves. Arrange clams on half shell on top, shell side down.
- Preheat oven to 350 degrees.
- Cover the dish with foil and bake until heated through, 10 to 15 minutes. Do not overcook or fish and seafood will dry out.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 740 milligrams, Sugar 2 grams, TransFat 0 grams
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