'Meanwhile - Lunchlee

Salad: Steak, Mushrooms, and Blue Cheese

'Add the mushrooms with another pinch of salt. Cook / 'Arrange the mushroom mixture and steak strips on top of the salad greens. Scatter the blue cheese crumbles on top.' / 'Meanwhile / 'Once the butter begins to foam / 'Pour the dressing over the salad.'] / ['Cook the steak / add the onion slices and a pinch of salt / and cook until the onion starts to soften.' / and then slice thinly against the grain.' / melt the butter in a saute pan over medium heat.' / stirring occasionally / until the mushrooms give liquid. Keep cooking until the liquid cooks away and the mushrooms start to brown.' / using your preferred method. I like medium-rare for this salad. Let the steak rest for five minutes under a foil tent

0

This salad is inspired by the salad I always order at my favorite bar and grill. They use a mustardy vinaigrette that is also delicious. …

Cranberry Twist Bread, Diabetic

'Add milk mixture to flour mixture; add egg white.' / 'Bake in a 375 degree F oven about 20 minutes or until golden brown (if necessary / 'Beat on high speed for 3 minutes.' / 'Beat with an electric mixer on low to medium speed for 30 seconds / 'Cover; let rest 10 minutes.' / 'Cover; let rise in a warm place until nearly double (about 30 minutes).' / 'Grease a baking sheet.' / 'In a small saucepan heat and stir milk / 'Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total).' / 'Meanwhile / 'ORANGE ICINE:' / 'Place cut sides up / 'Place seam side down and cut roll in half lengthwise.' / 'Punch down dough and turn out onto lightly floured surface.' / 'Remove from baking sheet; cool on a wire rack. Drizzle with Orange Icing. Makes 16 servings.' / 'Roll dough into a 14x10-inch rectangle and brush with melted butter. Spread filling over dough.' / 'Seal seam.' / 'Shape dough into a ball and place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (1 to 1-1/2 hours).' / 'Starting from a long side / 'Stir in as much of the remaining flour as you can.' / 'Stir together 1/2 cup Recipe #241843 and enough orange juice (2 to 3 teaspoons) to make icing of drizzling consistency.'] / 'Turn out dough onto a floured surface.' / ['In a large bowl stir together 1 cup of the flour and the yeast; 2 tbs Splenda / and 1/2 teaspoon salt until warm (120 degree F to 130 degree F).' / and spice; set aside.' / cover loosely with foil the last 10 minutes to prevent overbrowning).' / for filling / in a small bowl stir together cranberries / keeping the cut sides up. Pinch ends to seal.' / on prepared baking sheet. Loosely twist halves together / orange peel / pecans / remaining Splenda / roll dough into a spiral.' / scraping sides of bowl.' / set aside.' / side by side / the 2 tablespoons margarine

0

It’s safe to include and enjoy the icing on this bread! . For the icing be sure to use the powdered sugar sub recipe given …

Very Berry Bread Pudding

'Directions for bread pudding:.' / 'Directions for Orange Whipped Cream:.' / 'Gently fold the 2 cups of mixed frozen berries into the custard/bread mixture. Pour this into the prepared casserole dish / 'Gradually add the sugar / 'In a large bowl / 'Meanwhile / 'Once cream begins to thicken / 'Place the 2 cups of milk in a large saucepan / 'Place the casserole dish into the broiler pan and place this into the oven / 'Preheat oven to 335 degrees. Fill tea kettle with enough water to fill a 13" x 17" pan / 'Remove bowl / 'Serve a dollop of this on top of the still warm Very Berry Bread Pudding. The whipped cream is also good in your coffee / 'Serve warm / 'Starting out at the lowest speed / 'strawberries' / 'Using a 1/4 cup measuring cup / 'When firm peaks have formed / "Have ALL of your ingredients and equipment ice cold! I store the beaters in the bowl in my frig and have a small dish of the sifted powdered sugar in there / "While the bread is soaking up the custard / ['NOTE: I have found that people tend to fight over the browned top crust of bread pudding so I solved that problem by baking mine in a 10" round x 4" deep Pyrex casserole / about 10 seconds.' / add the remaining milk and stir gently. This process is called "tempering" / add vanilla extract and 2-3 drops of orange oil (or orange zest) and blend only until combined / beat whipping cream until it slightly thickens. Starting out at a lower speed prevents splashing all over.' / beaters / beating only until well mixed.' / being sure to reach all corners of the bowl if doing this with a hand mixer.' / boiling water into the pan / but a quality brand of mixed berries with blueberries / cold. Plain or with topping of choice. Just enjoy it / cool / do what makes sense for YOU!' / dump out when safe to the touch.' / for later use. Butter the casserole dish; set aside.' / going up to 1/2 the height of the casserole. NOTE: PLEASE BE CAREFUL! I have a long-necked tea kettle so there is no risk of burning myself. However / ground cinnamon / ground ginger and salt / half way up with boiling water. Bring water to boil / however you please!' / if this makes you uneasy / if you feel more comfortable filling the broiler pan with the hot water prior to placing it into the oven / increase speed to medium high and whip until soft peaks begin to form. Increase speed to high and slowly add the powdered sugar to the whipped cream / leaving the oven door open. Carefully pour the hot / making sure that the bread rolls are all thoroughly coated. Allow to rest in the bowl for 10 minutes. Stir twice.' / making sure that your eggs don't "scramble" in the pan from the heat of the milk! Set aside custard mixture.' / measure out your frozen berries. I'm lucky enough to have a deep freezer so I have individual bags of the berries / not until they are foamy or light. (This beats too much air into the custard)' / only to mix / over medium heat. Let the milk heat in the pan / place it on a wire rack and cool for 1 hour or until a comfortable eating temperature. Allow water in broiler pan to cool / place the eggs and yolks in a large mixing container with a pouring spout. Beat or whisk briefly / pour your custard mixture slowly over the bread roll cubes. (Straining the custard catches any lumpy egg whites.) Stir very gently / raspberries and black raspberries can be used. They should NOT be mashed!" / results may vary / shake whipping cream multiple times to integrate the butter fat; pour into the bowl.' / slowly add 1/4 cup amounts of the hot milk to the egg mixture / stir the milk and continue heating until small bubbles form along the edges of the pan. Remove from heat.' / stirring gently. When 1 cup of warm milk has been added into the egg mixture / such as a longer baking time. My bread pudding ended up being 2.5" deep.' / tear the Hawaiian rolls apart into large chunks / then turn down heat to a simmer / to fill their little centers.' / too. (Sifting the powdered sugar after you've measured it eliminates nasty sugar lumps!)" / totaling 6 cups. Using a large mesh strainer / uncovered / until a skin forms on top and it is scalded. Or / using a spoon to make sure that the berries are well distributed and that the raspberries are pushed down into the custard / vanilla and almond extracts / whipping cream and powdered sugar from the refrigerator. Insert beaters into machine / with a dash of cinnamon!'] / without stirring

0

It’s said that “Necessity is the Mother of Invention,” and that’s how my version of bread pudding was created. I had never made one prior …

Nif’s Last Minute Ribs or Pork Riblets

'Broil ribs until they are medium brown. In my oven / 'Make sure you taste them! I added more of my dry rub seasoning at this point because they needed a bit more flavour.'] / 'Meanwhile / 'Preheat oven to 350°F.' / "Cut rib racks into individual ribs and place in a baking pan lined with tin foil / ['In a large pot / be careful not to use too much and don't use salt at the end. Cover with foil. Bake for 30 minutes." / bring enough water to cover the ribs to a gentle boil. Add salt / for easier clean up. Sprinkle ribs with seasoning and toss. ***If you are using a salty seasoning / pepper / place a wire rack on a cookie sheet. I lined the sheet with tin foil as well. Place ribs on the rack.' / they are done after 4 minutes under a high broil setting. If you have time / whole garlic cloves and bay leaves to the water. Meanwhile remove the silver skin from the back of the racks and cut rib racks in half. Add ribs to water. Boil for 30 minutes and strain.' / you can turn them over and broil the other side. Sprinkle with freshly ground sea salt and pepper to taste. Do not add the salt if your seasoning is salty.'

0

I went to a surprise party tonight. I decided at the last minute to make ribs and they went over really well with everyone! These …

Brussels Sprouts Parisienne

'Heat 1 inch salted water to boiling. Add Brussels sprouts. Cover and heat to boiling. Reduce heat to a simmer and cook / 'Meanwhile / 'Place in a serving bowl.' / 'Top with 1 tablespoon softened butter / ['Wash and trim Brussels sprouts / covered / for 6 to 8 minutes or until just tender. Do not overcook. Drain. -Or- you may steam your sprouts / if you like. Serve immediately.'] / if you wish.' / melt 3 tablespoons butter in saucepan. Add drained sprouts / removing any discolored leaves. Cut off stem ends.' / the grated lemon zest and the crisp crumbled bacon. Add a dollop of creme fraiche / tossing to coat. Season to taste with salt and pepper; dust lightly with grated nutmeg and toss well to coat.'

0

Lightly steamed and tossed in butter, a dash of salt & pepper and a pinch of nutmeg–sometimes simple is best! Top sprouts with crisp crumbled …

Moules Farcies Gratinees – French Mussels W/Green Garlic Butter

'Good with a crisp / 'In a large bowl / 'Make the green garlic butter / 'Meanwhile / 'Note: Makes six servings as an appetizer / 'Preheat the oven to 375 degrees F (190 degrees C). Arrange the mussels in a single layer in a shallow baking pan / 'Return the mussels to the oven and bake until the tops are sizzling / 'Transfer to a platter and serve at once / 'Working with one mussel at a time / about 10 minutes. Remove the mussels from the oven and let cool in the pan. Remove the mussels from the wine / about 8-10 minutes.' / and add the shallots and wine. Cover the pan with aluminum foil and bake just until the shells open / and discard the wine (or strain through a fine-mesh sieve and reserve for adding to a fish soup or stew). Increase the oven temperature to 400 degrees F (200 degrees C).' / and the crumbs are crisp / chilled white wine such as Muscadet or Sancerre!' / combine 4 cups water with 3 tablespoons salt and stir to dissolve the salt. Add the mussels and let stand for about 1 hour to rid the mussels of any bits of sand / discarding any that do not close to the touch / discarding any that failed to open / for up to 1 day.' / if using. (see recipe #299317 / in a food processor / in a single layer in the baking pan. Spoon an equal amount of the green garlic butter (recipe #299317 / optional) onto each mussel and sprinkle the crumbs generously on top.' / optional).' / or about three main dish servings.'] / process the bread pieces until they form coarse crumbs. Measure out 1 cup and set aside; reserve the remainder for another use.' / pull off and discard the top shell and run a small / sharp knife around the mussel meat to free it from the bottom shell. Lay the mussels / still in their bottom shells / the butter is melted and fragrant / then drain well. Place the mussels in a clean bowl and refrigerate / uncovered / with the lemon wedges on the side.'

0

This French classic makes a lovely main dish meal -or- appetizer course! Serve the mussels with recipe #299317 and some French bread for mopping the …

Close

Lunchlee - Fast Lunch Recipes © Copyright 2023. All rights reserved.

Close