ROMAINE CLUB WRAP
Steps:
- Place a square of parchment paper on the kitchen counter and place three romaine lettuce leaves on the parchment, overlapping generously. Drizzle sriracha mayonnaise over the insides of the leaves and place 2 slices turkey on top of the mayonnaise. (The mayonnaise acts as the "glue" to hold the romaine together.) Top the turkey with 2 half slices Cheddar, 2 slices tomato and a slice of bacon.
- Use the parchment to assist in rolling it up like a sushi roll. Once the lettuce wrap is rolled, use the parchment to wrap it completely by folding in three corners and rolling up tight. Repeat with the remaining ingredients to make 3 more wraps.
ROMAINE-WRAPPED HALIBUT
Steps:
- Preheat oven to 450°F and coat inside of a 13- by 9-inch glass or ceramic baking or gratin dish with 1 tablespoon butter. Cut 2 thin slices from each lemon half and squeeze juice from remaining lemon.
- Mash together remaining 2 tablespoons butter, 1 teaspoon lemon juice, and shallot and season well with salt and pepper. Sprinkle dish with remaining juice.
- Cook lettuce in a large pot of salted boiling water 1 minute. Immediately transfer with tongs to a bowl of ice water to cool. Drain lettuce and cut out ribs, leaving top 1 inch of leaves intact.
- Spread out 1 lettuce leaf lengthwise on a work surface. Place another leaf on first leaf, overlapping enough to cover any holes (use 2 extra leaves if necessary). Season 1 piece halibut with salt and pepper and place crosswise in center of lettuce. Spread top of fish with one fourth of shallot butter. Wrap lettuce over fish to form a packet (don't worry if ends aren't covered by lettuce) and transfer to baking dish. Make 3 more packets in same manner, arranging them close together in baking dish.
- Top each packet with a lemon slice. Cover packets with a sheet of wax or parchment paper, then tightly cover dish with foil.
- Bake in middle of oven until centers of packets are just firm to the touch, 15 to 20 minutes, depending on thickness of fish. Serve with pan juices poured over packets.
RAMEN IN ROMAINE IT'S A WRAP!
This is Bold, Crisp, Crunchy, Creamy, Healthy, FUN, Finger FOOD!!!! Just 3 minutes of cooking and no silverware to clean! Just finger licking good. A romaine leaf topped with a creamy sauce delish refreshing ingredients. This is made vegetarian but grilled sliced steak, shrimp and or chicken would be a nice addition. This can be enjoyed as a main meal or appetizers.
Provided by Rita1652
Categories Asian
Time 33m
Yield 4-8 serving(s)
Number Of Ingredients 19
Steps:
- Spicy Creamy Peanut Sauce:.
- Place all Sauce ingredients in blender and blend till smooth, set aside.
- Wrap Ingredients:.
- In boiling water add the noodles and cook 3 minutes, mean-while rinse and drain the bean sprouts and place in a colander.
- Drain the noodles right over the bean sprouts and let sit a couple minutes then place into a bowl. Mix in 1/2 cup of the sauce mixture. Reserve the rest placing in a small bowl.
- Arrange all the ingredients on a large serving platter. Or in separate bowls on a Lazy Susan.
- Now the fun part. Each dinner takes a romaine leaf and places a bit of each choice of filling in the leaf adding a touch of sauce. Wrap leaf over and enjoy!
Nutrition Facts : Calories 571.7, Fat 35.4, SaturatedFat 7.5, Sodium 661.7, Carbohydrate 53, Fiber 11.6, Sugar 23.2, Protein 21.9
RAMEN NOODLE SALAD WITH SWEET 'N' SOUR DRESSING
Dolores Brignac's family was skeptical the first time she served this unusual salad-but one taste convinced them it was a winner. "Now when I bring it out, everyone digs in and cleans their plates," she pens from Braithwaite, Louisiana.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 14-16 servings.
Number Of Ingredients 13
Steps:
- Break noodles into small pieces (save seasoning envelope for another use). In a skillet over medium heat, saute noodles and walnuts in butter for 5-6 minutes or until lightly browned. Cool., In a large salad bowl, combine the romaine, broccoli, tomatoes and onions. Place dressing ingredients in a blender or food processor; cover and process until sugar is dissolved. Add dressing and noodle mixture to salad; toss to coat. Serve with a slotted spoon.
Nutrition Facts :
COPYCAT RAMEN
My version of the TikTok ramen recipe. Made with complex carbs and veggies!
Provided by Amber Lindquist
Time 25m
Yield 1
Number Of Ingredients 11
Steps:
- Bring a pot of water to a boil. Add ramen and cook for 1 minute, then use a fork to gently separate noodles. Reduce heat to a low boil and cook until noodles are just soft, about 3 minutes. Drain and set aside.
- While ramen is cooking, mix soy sauce, sugar, and fish sauce together in a small bowl; set aside. Separate inner parts (cores) of the shredded napa cabbage from the outer parts (leaves).
- Melt butter in a large frying pan over medium heat. Add carrots and cook for 1 1/2 minutes. Add shredded napa cores and garlic; cook for 1 to 2 minutes. Add shredded napa leaves and soy mixture; cook for 30 to 45 seconds. Add drained ramen and bean sprouts; cook until heated through, about 1 minute.
- Transfer ramen mixture to a serving bowl. Add bagel seasoning and furikake; mix well.
Nutrition Facts : Calories 632.5 calories, Carbohydrate 75 g, Cholesterol 30.5 mg, Fat 26.8 g, Fiber 2.7 g, Protein 12 g, SaturatedFat 14.4 g, Sodium 2954.9 mg, Sugar 12.9 g
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