CREAMY COLESLAW
Always a winner. Great for a barbeque or potluck dinner.
Provided by Kathy Bezemes Walstrom
Categories Salad Coleslaw Recipes With Mayo
Time 1h15m
Yield 7
Number Of Ingredients 9
Steps:
- In a large bowl, combine the onion, red pepper, cabbage and carrot. Add raisins and toss well.
- In a small bowl, whisk the mayonnaise, sour cream, mustard and vinegar together.
- Pour dressing over vegetable mixture and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 15.3 g, Cholesterol 10.2 mg, Fat 9.9 g, Fiber 2 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 175.5 mg, Sugar 9 g
DOWN-HOME COLESLAW
An easy and tasty cabbage side dish.
Provided by Paula Deen
Categories classics cookout Country Cooking picnic spring summer tailgating
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the cabbage, carrots, parsley and chives.
- In a small bowl, whisk together the remaining ingredients. Add to the cabbage mixture and toss well to combine. Taste and adjust the seasoning if desired. Let coleslaw stand at least 10 minutes before serving.
THE LADY'S COLESLAW
A classic coleslaw made by the Lady herself.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 11
Steps:
- Using a food processor, gently process the bell pepper, onion, carrot and parsley, being careful not to over process. Cut half of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn't become mushy. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.
TRADITIONAL CREAMY COLESLAW
A traditional creamy coleslaw.
Provided by J.D. Bailey
Categories Salad Coleslaw Recipes With Mayo
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 13.9 g, Cholesterol 12.3 mg, Fat 16.3 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2.4 g, Sodium 331.6 mg, Sugar 5 g
CHICKEN ALFREDO WITH CRISPY BACON
Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Let bacon drain on paper towels, reserving drippings in skillet. Chop bacon.
- Sprinkle chicken with pepper and salt; add to skillet, and cook for 3 to 5 minutes per side or until brown. Add broth, cover, and cook for 10 to 15 minutes or until cooked through. Remove chicken, and shred with forks.
- Add onion and garlic to skillet, and cook, stirring occasionally, over medium-high heat for 5 minutes or until tender. Add cream and chicken, and cook for 5 minutes or until slightly thickened. Remove from heat, and stir in cheese and parsley until melted. Add fettuccine and reserved cooking liquid, tossing to combine; sprinkle with bacon.
THE LADY'S COLESLAW (PAULA DEEN)
There are about as many coleslaw recipes as there are people. I myself like a variety coleslaws. I especially like the sweetness of this recipe from Paula Deen of the Food Network. The texture is also interesting as most of the ingredients are chopped in the food processor and half the cabbage is shredded. I think you can use a little more cabbage than the recipe calls for. I also like to mix in red cabbage for lots of color. (Cooking time listed is time standing in refrigerator).
Provided by SharleneW
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process.
- Put processed vegetables into serving bowl.
- Cut 1/2 of the cabbage into chunks and process in food processor being careful not to cut too small.
- Shred the remaining half head of cabbage.
- Mix cabbage with processed vegetables.
- In a small bowl, mix mayonnaise, seasoning salt, pepper, sugar, lemon-pepper and vinegar together.
- Mix dressing into vegetables and toss well.
- Chill for at least 1 hour.
- Toss again before serving.
THE LADY AND SONS LASAGNA
This cheesy Lady & Sons meat lasagna recipe from Paula Deen is a comfort food meal perfect for entertaining. Ingredients include ground beef, Gruyere and Parmesan cheese. Prep time is about 20 minutes and cooking time is 20 minutes at 350 °F.
Provided by Paula Deen
Time 20m
Yield 20
Number Of Ingredients 22
Steps:
- To make the sauce, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions. (If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves.
- Preheat oven to 350 °F.
- To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times, ending with sauce. This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total.
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