BLINIS
These are not the canape-sized blini, but larger pancakes that are filled with a simple but hearty beef and onion mixture. The flavor comes from the generous amount of onion and frying the mix well, at least 10 minutes.
Provided by Nyusha
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 57m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk milk, 1 cup plus 3 tablespoons flour, eggs, and sugar together in a bowl. Add 1/4 cup melted butter; whisk well. Let batter sit, 15 to 20 minutes.
- Bring a pot of water to a boil. Add beef; cook until no longer pink, 5 to 7 minutes. Drain. Chop the boiled beef finely until even in texture.
- Heat 2 tablespoons butter in a skillet over medium-low heat. Add onion and cook, while stirring, until soft and golden, about 10 minutes. Increase heat to medium and add the chopped beef, salt, and pepper. Cook and stir filling until flavors combine, about 10 minutes.
- Heat oil in a nonstick or cast-iron skillet over medium heat. Pour 3 to 4 tablespoons of batter into the skillet and quickly rotate the skillet to spread batter out in a thin layer. Cook until edges are brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen blini; flip and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
- Spread 2 tablespoons beef filling on 1 side of each blini. Fold edges over filling and roll blini up. Repeat with remaining filling and blini.
Nutrition Facts : Calories 269.4 calories, Carbohydrate 21.2 g, Cholesterol 96.7 mg, Fat 14.3 g, Fiber 1 g, Protein 13.7 g, SaturatedFat 7.7 g, Sodium 141.9 mg, Sugar 5.7 g
BLTEENIES
I'm so proud of these cute little creations because I made up the recipe myself. You can prepare the ingredients ahead of time but should assemble up to a couple of hours before serving to prevent the lettuce from getting wilted. As I made up the spread I wrote the ingredients down. As for the rest I just bought the items that I needed and threw them together, so you will probably have extras of the bread and topping ingredients. Or, just make up some more of the sauce and make more BLTeenies. The sauce as I've written it here makes is enough for about 15 appetizers. I'm not used to writing my own recipes so bear with my directions! I tried to be clear but it was much harder to type this out than it was just to actually do it!
Provided by Munchkin Mama
Categories Lunch/Snacks
Time 20m
Yield 15 BLTeenie appetizers
Number Of Ingredients 7
Steps:
- Mix together the mayo, sour cream, and dressing mix. This is going to "glue" all of the layers of the sandwich together.
- Make an open-faced mini sandwich with the rest of the ingredients: First spread the bread with mayonnaise mixture to the edges (be generous-I use just less than a tablespoon.).
- Add some shredded lettuce, covering the spread.
- Put a small dollop of the mayo mixture in the center of the lettuce, then add a slice of tomato.
- Add a chocolate-chip sized amount of the mayo mixture, followed by a nice sprinkling of the bacon.
- Voila, you're done. Put on a pretty platter and serve.
JUICY BLT
The success of a BLT hangs in its balance of salt, acid, lusciousness and crunch. This version is perfect, with a generous swipe of mayonnaise on each slice of toast, followed by a drizzle of olive oil, tomatoes marinated in red wine vinegar and salt, butter lettuce leaves and thick-cut bacon. Squash this closed and eat while the bacon is still warm. BLTs are often associated with summer, but the vinegar here coaxes flavor and brings brightness to hothouse tomatoes, turning it into a sandwich for all seasons.
Provided by Clare de Boer
Categories sandwiches, main course
Time 10m
Yield 2 sandwiches
Number Of Ingredients 9
Steps:
- Working in batches if necessary, fry bacon in a large skillet over high heat until golden brown, about 4 minutes. Transfer to a large cutting board.
- While bacon cooks, slice tomato crosswise into thin rounds. Transfer to a plate and marinate with red wine vinegar, 1 tablespoon olive oil, salt and pepper.
- Spread toast generously with mayonnaise on one side, follow with remaining 1/2 tablespoon olive oil.
- Divide the tomatoes with some of their vinegar marinade among 2 slices of toast. Top with the lettuce.
- Lay the bacon on the remaining slices of toast. Form sandwiches by piling the bacon-topped slices on top of the remaining toasts. Squeeze to close, cut in half and serve immediately.
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