Asian Beef Lettuce Wraps (recipe I found, with notes on things I changed
Lettuce leaves (I went with romaine)
1-lb ground beef (I used a very course grind, like I would use for chili)
1-yellow onion, diced
1-red bell pepper, diced
2-cloves garlic, minced
1-TBSP soy sauce
1/4 Cup- Hoisin sauce
Freshwater Prawns Sarnies
6 Freshwater prawns
2 Garlic cloves, sliced
2 Hamburger buns
4 or 5 lettuce leaves
2 tblsp Mayonnaise
½ tsp Tomato puree
4 or 5 dashes of Tabaso red sauce
2 pinches of Paprika
Heat the butter in a non-stick pan and fry the...
4 small bread rolls
8 lettuce leaves
4 rashers of bacon
4 fresh medium size tomatoes
Freshly ground black pepper
Cut the tops off the tomatoes and part slice a cross into the bottom. Place them in boiling water for a few minutes then drain and allow to cool. When cool, peel...
For the Marinate: (Same as Variant One).
1 cup / 235 mL buttermilk (or enough to cover the chicken).
2 teaspoons kosher salt
7 – 8 total ounces / 200 – 225 total grams / 2 medium-large boneless skinless chicken thighs. (Basically, use one thigh per person; this recipe makes two. For four –...
An Authentic Philadelphia cheese steak sandwich contains a bread roll (which I have omitted because I'd prefer lettuce...), thin-sliced or chopped ribeye steak, and (usually) Provolone cheese. The sandwich is a "trademark" in ways of Philadelphia. I have yet to eat a genuine one, though I've...
Which do you prefer? It seems that soft salad leaves have become increasingly popular here judging by the supermarket shelves - offerings such as rocket (arugula), lambs lettuce, oak leaf, chard, baby leaf spinach etc. which are often sold ready washed in mixed salad bags.
I much prefer crisp...
On this YouTube video, Jamie Oliver makes mention of the leaves to put in a salad. He states that which comes in bags is convenient but makes for an inferior product. He then mentions something called "salad head."
Does he literally just mean buying fresh lettuce and other produce as opposed...
There are many versions of this classic French way of cooking peas. I was shown how to make it by an old French man in Provence, back in the early 80’s. He added bacon pieces to his version which works very well indeed. Pancetta would work to. This version is vegetarian (as indeed is the version...
Charring lettuce adds drama and a delicious smokey sweet crunch to salads. Choose dense hearts of lettuce so that they retain some crunch. Char halves of lemon too, to squeeze over the top. Add sharp grapefruit and creamy avocado for a contrast of taste and texture. I used a griddle pan but if...
I am going to experiment with making lettuce wraps because I am tired of eating bread all of the time. I eat way to much of it, and it is time to figure out different ways to eat my food. I made ham wraps for my lunch today and they were basically just a wedge of cheddar cheese wrapped with ham...