Best Hot Lettuce Recipes

GRANDMA'S WILTED LETTUCE WITH HOT BACON DRESSING

Steps:

• 1. If you are making Wilted Lettuce, put the eggs on to cook, then wash the leaf lettuce carefully. I remove all hard parts, like the spine, of the leaves. Put the leaves in a salad spinner to remove the excess water, or allow the leaves to drain in a colander lined with paper towels. Chop some onion and set aside. When the eggs have cooked about 15 minutes in boiling water, drain the water, and refill the pan with cool water to allow the eggs to cool. Assemble the lettuce leaves and chopped onion in a large salad bowl. Chop the eggs and set aside. THEN prepare the Hot Bacon Dressing.
• 2. Fry the diced bacon until crispy, then remove the bacon to a paper towel to drain. Reserve about 1 1/2 Tablespoons of bacon grease in the skillet and remove the rest.
• 3. While the diced bacon is frying, stir together the sugar, flour, salt, and pepper in a small bowl.
• 4. Add the sugar mixture to the 1 1/2 Tablespoons of hot bacon grease, cooking over medium heat and stirring.
• 5. Add the vinegar and water and stir constantly, bringing it to a boil. Boil about 2 minutes, until slightly thickened. (If too thick, add a little water.)
• 6. Remove from heat and cool until warm. Pour over lettuce & onion, tossing the salad until coated and wilted. (The hotter the dressing, the more it will wilt. Your call.) Top with the chopped hardboiled eggs and crispy diced bacon. Dinner is served! =^..^=

LETTUCE WITH HOT BACON DRESSING

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve excess grease.
• Add onions to skillet with reserved grease and cook until tender. Add bacon, vinegar, water, sugar and salt. Stir and bring to boil.
• Place lettuce in a large bowl. Pour hot dressing over and toss well. Garnish with egg and radishes.

LETTUCE WITH HOT BACON DRESSING

Steps:

• In a skillet, cook bacon until crisp. Remove the bacon; crumble and set aside. Drain, reserving 1/4 cup drippings. In a large bowl, combine the greens, eggs, onions and bacon. Add remaining ingredients to the drippings; bring to a boil. Drizzle over the salad and toss to coat. Serve immediately.

HOT 'N SWEET SHRIMP LETTUCE WRAPS

Steps:

• Combine sugar, vinegar and ginger in a small pot and bring to a boil, dissolve sugar and turn off heat, reserve.
• In a skillet heat the oil over medium-high heat. Saute the onions, chili peppers, mushrooms and garlic 3 to 4 minutes then add shrimp and toss 3 to 4 minutes more until pink and firm. Douse the pan with the sweet vinegar, season with salt and pepper, to taste. Serve with cold lettuce for wrapping the hot-sweet shrimp.

THE PEACEMAKER: GOLDEN FRIED OYSTER AND SHRIMP PO-BOY WITH HOT SAUCE-INFUSED MAYONNAISE, LETTUCE, AND TOMATO

Steps:

• Combine mayonnaise and hot sauce together to the consistency desired. Add red pepper, white pepper, and salt, to taste. Set aside.
• In a deep pot, heat 3 inches of oil to 375 degrees F. Dredge the oysters and shrimp in seasoned flour and fry until cooked through and hot for 2 to 3 minutes.
• Place both bread halves on 12-inch platter. Spread mayonnaise mixture on top half of sandwich. Add fried seafood and pickles, garnish with lemon.

HOT ICEBERG LETTUCE!

Steps:

• Preheat oven to 120 °C
• Salt the fish, sprinkle with some lemon juice and flour slightly. Mix olive oil and butter in a pan and saute the fish until it is golden yellow. Put into oven and keep warm at 120 °C.
• Saute the finely chopped onion in the juices of the fish, add some white wine and then the cream. Reduce the sauce by half and season it with salt.
• Boil the potatoes in salt water and then mash them roughly. Season with a pinch of salt, pepper, nutmeg and curry. Cut the iceberg lettuce into thin strips and fold them into potato puree.
• Serve with the cod and spoon the sauce around it.

HOT LETTUCE

Steps:

• Combine hoisin sauce and sherry in a small bowl, set aside.
• Tear,DO NOT CUT, lettuce into bite-sized chunks, enough to make about 3 cups.
• Rinse under cold water, shake off water and pat dry with paper towels.
• Heat oil in wok over medium heat.
• Add garlic and ginger, stir-fry until golden.
• Remove and discard.
• Increase heat to high and add lettuce; stir-fry about 30 seconds and then pour in sherry mix.
• Toss to coat lettuce. Cover wok and let simmer another 30 second. Lettuce should remain crisp.
• Remove and serve immediately.