Recipe: Brunch and Lunch Recipes (13)

recipelink.com Chat Room Recipe Swap
08-20-2000 - 13 Brunch or Lunch Recipes

Victoria__Pa (08:30:37) :

CORNED BEEF OVEN OMELET

5 eggs
1/2 c. grated cheese
1 Tbsp. water
1/2 c. milk
1 tsp. grated onion
1/4 tsp. paprika
4 oz. thinly sliced corned beef

Beat eggs & milk together. Cut corned beef into small pieces. Add to egg mixture. Stir in cheese, onion, paprika. Pour into greased baking dish. Bake at 325 for 30 min. or till eggs are set.

Terrie,.MD (06:47:12) :

Fresh Salmon Kedgeree
(my notes..... traditional Kedgeree is a British colonial recipe that combines the flavors of India with the British foods. It is traditionally made with smoked haddock (which is excellent!).
This is an "Americanized" and very easy
version.)
Serves 12 as part of a brunch buffet

1 package of "yellow rice" (available in any grocery store)
3 cups cooked white rice (1-1/2 cups raw rice, cooked with 2 cloves, a 1" piece of cinnamon, and one cardamom pod in the water, if possible - not required. Remove spices before continuing with recipe)
4 tablespoons butter
1 bunch spring onions (about 1-1/4 cups,
chopped, or to taste)
6 ounces fresh salmon, poached and chilled
3/4 cup minced fresh parsley
salt and pepper

Mix cooked yellow and white rice gently. Saute spring onions in butter briefly, add salt and pepper, and drizzle mixture over rice mixture.

Flake cook salmon and add to mixture. Toss to combine mixture. Serve warm or room temperature.

NOTES: Season especially well with salt and pepper if you don't season the white rice mixture with the optional seasonings. This recipe can also be made into a "fried rice" dish by cooking scrambled eggs and stirring it into the hot dish for serving. Alone, it also goes well with a curried or sauced hard-boiled egg dish. Cooked peas can be added, or any veggie you fancy.

Terrie,.MD (06:07:02) :

Muttachar
(Based on a recipe from the Two Fat Ladies - if you love a curry/coconut milk sauce, you'll love this one)
Serving Size : 4 - 6

1 tablespoon canola oil
1 small onion -- minced
1 jalapeno -- minced
1 tomato -- diced
1/2 mango, sliced (frozen is good, too)
14 oz can Lite Coconut Milk
12 ounces water
1 tablespoon curry powder
salt
1 tablespoon fresh lemon juice
1/3 cup fresh cilantro -- minced
4 eggs -- for a do-ahead recipe, hard boil the eggs ahead of time. Or, the raw eggs can be poached directly in the sauce at the last minute.

In a heavy frying pan, heat oil and saute the onion until golden. Add the chili, tomato and mango and fry a little longer. Add the curry powder and cook until fragrant, about 2 minutes. Pour in the coconut milk, salt and water and bring to a boil. Reduce heat and simmer, about 15 minutes, to thicken. Add the fresh cilantro to the mixture and lemon
juice just before assembling dish.

If you are using the eggs hard-boiled, for a make ahead presentation, cut the eggs in half and lay them cut sides up in a casserole. Top with the sauce, refrigerate overnight, and heat in the oven until bubbling (the recipe as written calls for simmering the whole hardboiled eggs in the sauce). If eggs are to be poached, break the eggs gently directly into the simmering sauce mixture and cook for 3 minutes.

NOTES : Serve with rice (or Kedgeree).

Ingrid.F,.Norway (01:38:51) :

Marinated Mackerel

Fillets of mackerel (with the skin left on) or other oily fish like herring, char etc
Salt
Pepper
Margarine

For marinade:
1 cup of 7 % vinegar
2 cups of water
1 cup of sugar
coarse ground black pepper
3 bay leaves
one onion - sliced

Salt and pepper fish on the fleshy side, fry them over medium heat until golden on both sides in a little margarine - skin side first.
Stir all ingredients for marinade. If your vinegar is weaker, use more vinegar and less water. Taste! It should be fresh, but not too strong. Like a little too tart lemonade.

Add warm fried fish to lukewarm marinade. Keep in room temperature for several hours. May keep for many days in the fridge later.
Serve with pickled beets and plain yogurt or sour cream. Fresh dill won't lessen that taste. Bread or small new boiled potatoes are optional

KellyWA (09:16:03) :

Crepe Wraps

1 cup buttermilk baking mix
1 cup 2% low-fat milk
1 egg
2 tablespoons butter or margarine
2 large apples, peeled, cored and thinly sliced
1/2 cup honey
1/2 cup apple juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pint vanilla ice cream, frozen yogurt or whipped cream

To prepare crepe wraps: in medium bowl, whisk together baking mix, milk and egg until thoroughly mixed. Heat 8-inch nonstick pan over medium heat. Pour approximately 1/4 cup batter into center of pan, swirl pan gently to coat thinly and evenly. When edges are brown, gently flip. Slide pancake
out of pan when second side is done. Continue cooking batter to form 4 crepe wraps. Set aside.

To prepare filling: melt butter in medium pan. Add apples and cook over high heat until apples are lightly browned, about 3 minutes. Add honey, apple juice, cinnamon and nutmeg. Reduce heat and simmer 5 minutes.

To assemble wrap, place one scoop of ice cream in center of each crepe wrap. Top each wrap with approximately 1/2 cup apple mixture. Fold in sides to wrap.

KellyWA (09:14:58) :

Honey Nut Turkey Ham Roll-ups

1 8-ounce container honey nut flavored cream cheese
8 8-inch no-fat flour tortillas
1 pound shaved DELI TURKEY HAM
8 large leaves red or green leaf lettuce, washed, dried and center vein removed
plastic wrap

With a dinner knife or kitchen spreader, divide container of cream cheese into 8 equal wedges.
Place one tortilla at a time on cutting board. Keep other tortillas in package so they will not dry out.
Spread one cream cheese wedge over tortilla.
Place one lettuce leaf over cream cheese with frilly edge facing outer edge of tortilla.
Unfold about 4 slices of turkey ham; arrange over lettuce around edge of tortilla.
Roll up filled tortilla as tightly as you can, keeping turkey inside tortilla.
Repeat with each remaining tortilla. To help rolls stay closed, tightly wrap each in piece of plastic
wrap. Store uneaten rolls in refrigerator until ready to use.

Preparation tip: This recipe may also be used to make appetizers. Simply store the wraps in the refrigerator overnight. Slice wraps into 1-inch pieces and place on platter, cut side up, when ready to serve.

KellyWA (09:14:02) :

Pork Wraps with Feta Cucumber Relish
Makes 36

1 lb (500 g) boneless Pork leg or steak cut 1 inch (2.5 cm) thick
4 tbsp (60 mL) lemon juice
4 tbsp (60 mL) olive oil
1 tbsp (15 mL) rosemary, crushed
Salt and pepper
6 oz (185 g) Feta cheese
1 small cucumber, diced
Half small red onion, diced
18 mini pitas
Curly lettuce

Brush both sides of Pork steaks with a mixture of 2 tbsp (30 mL) each lemon juice and olive oil,
rosemary 1/4 tsp (1 mL) salt and 1/8 tsp (0.5 mL) pepper.

BBQ over low to medium heat, lid closed, 5 to 6 minutes per side until golden brown.

Transfer Pork to cutting board; tent with aluminum foil and let rest 10 minutes, then slice thinly and
keep warm.

Meanwhile, crumble Feta cheese into a medium bowl and add remaining lemon juice and olive oil;
mash together. Stir in cucumber and onion; season to taste with salt and pepper. Cut pitas in half.

Tuck a piece of lettuce in a pita pocket. Add a slice of Pork and a spoonful of cucumber relish.

KellyWA (09:13:32) :

Cashew Chicken Salad Wrap

4 cups cooked, diced chicken
2 cups thinly sliced celery
1 cup chopped cashews
1/2 cup sliced green onions, including some green tops
1 cup mayonnaise
1 cup Girard's Champagne Dressing
1 (24 oz.) pkg. 10 1/2" flour tortillas (8 tortillas)
1 (10 oz.) bag romaine and lettuce blend
- frilly cocktail picks (optional)

In medium bowl, combine first 4 ingredients. In small bowl, combine mayonnaise and Champagne
dressing; stir into chicken mixture. Separate tortillas and arrange on counter. Spread each tortilla
with chicken salad to within 1" of edge. Sprinkle 3/4 cup romaine over chicken. Roll up tightly; wrap
in plastic wrap. Refrigerate up to 4 hrs.

To Serve: Unwrap; cut on diagonal into 3 sections or trim ends of tortillas; cut into 6 (1 1/2")
diagonal slices. Secure with cocktail picks, if desired.

Amount: 24 (3 1/2") wraps or 48 (1 1/2") appetizers.

Tip: Three lbs. split chicken breasts with ribs, baked or poached, yields four cups diced.

KellyWA (09:13:13) :

Korean Lettuce Wraps
Yields: 3-4 servings
Preparation time: about 30 minutes

1 package tofu, firm style
1 tbsp vegetable oil
1 lb pork, fresh ground
1/2 tsp garlic, minced
6 stalks scallions, washed and sliced thin
3 tbsp Hoisin sauce
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp hot chile paste
4 cups rice, cooked and hot
1 head iceberg lettuce, leaves separated, washed and drained

Drain the tofu and place it in a strainer for 30 minutes. Heat a wok or no-stick pan over high
heat. Add oil; coat wok or pan. Add pork, scallions and garlic. Stir-fry for 3-4 minutes or until
brown. Crumble in the tofu, add the Hoisin sauce, and soy. Heat through, remove from the
heat and stir in the sesame oil and chile paste. To serve, spoon some pork mixture and rice
onto lettuce leaves; wrap to enclose. Eat with a little soy as a dipping sauce.

KellyWA (09:12:54) :

Italian White Beans and Tuna Salad Lettuce or Tortilla Wraps

1 (19-ounce) can white beans, drained and rinsed
2 (6 1/2-ounce) cans light tuna packed in olive oil or
vegetable oil
1/3 cup finely chopped fresh parsley
1 teaspoon crushed garlic
1/2 cup finely chopped scallions, white parts and 3 inches
of green tops
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
Wrapper of choice
6 romaine or Boston lettuce leaves (omit if wrapping in
lettuce cups)
3 plum tomatoes, cored, seeded and thinly sliced

Place the beans in a mixing bowl. Break the tuna into chunks and add it to the beans along with the
oil in the can. Mix the remaining salad ingredients together well and gently fold into the beans and
tuna. Season with salt and pepper to taste, and chill for 10 minutes.

Line the thin side of a pita pocket with a lettuce leaf and a few tomato slices, and stuff the tuna and
bean salad into the pita. Serve immediately. Makes 6 servings. Note: If using flour tortillas, place a
lettuce leaf along one edge, leaving a 1 1/2-inch margin on both sides. Top the lettuce with some
tomato slices and a portion of salad. Tuck in the sides to enclose the filling, and roll the tortilla firmly
but gently, beginning with the filled edge. Cut in half and serve immediately. If using lettuce cups,
place a portion of salad in the center of each, and top with a few tomato slices. The salad can be
prepared up to 2 days in advance and refrigerated, tightly covered with plastic wrap. Allow it to
reach room temperature before serving.

KellyWA (09:12:30) :

Mediterranean Pita Wrap

1 cup uncooked couscous
1/2 cup chopped almonds, toasted
1/2 cup raisins
3 cups cooked, shredded pork roast
2 cups shredded lettuce
1/4 cup honey
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon curry powder
1 teaspoon grated lemon peel
Salt and pepper, to taste
4 pita bread pockets, split into 8 rounds
1 cup hummus

Cook couscous according to package directions. In medium bowl, gently combine couscous,
almonds, raisins, pork and lettuce. In small bowl, whisk together honey, olive oil, lemon juice,
parsley, curry powder and lemon peel. Season with salt and pepper. Mix 1/4 cup dressing into
couscous mixture. To assemble wraps, lay pita rounds split side up on work surface. Spread each
with 2 tablespoons hummus. Spoon approximately 1/2 cup couscous mixture down center of each
pita round. Drizzle with 1 tablespoon dressing and fold in sides to wrap. Note: Optional toppings
include yogurt and shredded cucumber.

KellyWA (09:12:11) :

Bangkok Lettuce Wraps

1 cup grated carrot
1 cup grated cucumber
2 cups shredded cabbage
2 cups cooked rice
3 cups cooked, shredded pork roast
Salt and pepper, to taste
1/2 cup rice wine vinegar
2 tablespoons chunky peanut butter
2 tablespoons chopped fresh cilantro
2 teaspoons grated fresh ginger
2 cloves garlic, minced
8 large lettuce leaves (iceberg or green leaf), blanched and patted dry
with paper towel

In medium bowl, combine carrot, cucumber, cabbage, rice and pork. Season with salt and pepper.
In small bowl, whisk together honey, vinegar, peanut butter, cilantro, ginger and garlic. Heat dressing
in small saucepan, stirring until thickened, about 3 to 4 minutes. To assemble wraps, lay lettuce
leaves on work surface. Spoon 1/2 cup pork mixture in center of leaf. Drizzle each wrap with 2
tablespoons dressing. Fold in sides to wrap.

KellyWA (09:11:54) :

The Rio Grande Tortilla Wraps

1 can (15 oz.) ranch or Texas BBQ-style beans
1/4 cup honey
3 cups cooked, shredded pork roast
2 cups cooked rice
3 red or green jalapeno chiles, seeded and minced (optional)
4 large flour tortillas, warmed
1 cup shredded lettuce

In small saucepan, combine beans and honey. Bring to a boil; reduce heat and simmer for 5 minutes; mash beans coarsely with back of fork; stir in pork, rice and chiles, if desired. To assemble wraps, lay tortillas on work surface. Spoon 3/4 cup pork mixture down center of each tortilla. Top each with 1/4 cup lettuce. Fold in sides to wrap Note: Optional toppings include sour cream, grated cheese or salsa.