ALMOST FAMOUS COLESLAW
Here's our take on the coleslaw served at KFC. It's sweet and cooling and a perfect pairing for salty fried chicken or any barbecue sandwich.
Provided by Food Network Kitchen
Categories condiment
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Working with half of the bag at a time, chop the coleslaw mix into 1/8-inch pieces (about the width of the carrots). Transfer to a large bowl. Dice enough of the onion into 1/8-inch pieces to yield 1/4 cup. Transfer to a fine-mesh strainer and rinse with cold water for 1 minute to soften the flavor. Gently wring out the onions in a paper towel and then stir into the coleslaw mix.
- In a pint jar or other container with a tight-fitting lid, stir together the sugar and 3 tablespoons water until the sugar dissolves a bit. Add the mayonnaise, vinegar, mustard powder, paprika and 1/2 teaspoon salt, put on the lid and shake vigorously until completely combined. Stir the dressing into the coleslaw, then set aside for 10 minutes to marinate and soften, stirring a few times. Add more salt, if needed. The coleslaw will keep, covered in the refrigerator, for up to 1 day.
MICHELE'S COLESLAW TUNA
I created this myself it is a very easy and addictive recipe. I have made many variations of this, using different dressings of marinades. It makes a quick health lunch. This one is my favorites.
Provided by michele.cayenne
Categories Egg Free
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Open the can of tuna and drain the water.
- Empty tuna into a bowl and mix in the marinade until tuna is completely moist, add more if necessary.
- In a separate and bigger bowl empty the cabbage or broccoli mixture.
- Now combine the tuna mixture with the coleslaw and add in the 1/2 cup of salad dressing. At the same time add in the dried cranberries and the nuts. Mix well until everything is coated with the dressing. This serves about 4-6 people as a side dish or an alternative to salad.
Nutrition Facts : Calories 236.6, Fat 11.8, SaturatedFat 1.4, Cholesterol 37.5, Sodium 401.7, Carbohydrate 8.2, Fiber 3.9, Sugar 3.1, Protein 25.5
MICHELE'S GROUND BEEF CASSEROLE
This is an adaptation to a recipe I found here on Allrecipes.com. My husband loves it and said it's a keeper!
Provided by Michele
Categories Main Dish Recipes Casserole Recipes
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
- Cook and stir ground beef, sausage, onion, and bell pepper together in a large skillet over medium heat until the beef and sausage are completely browned and crumbled, 7 to 10 minutes. Drain grease from skillet and return to heat.
- Stir flour, salt, oregano, and black pepper into the beef mixture. Pour spaghetti sauce over the mixture. Add mixed vegetables; bring mixture to a simmer and cook for 5 minutes. Transfer mixture to prepared baking dish.
- Roll crescent dough into a flat layer atop the beef mixture; sprinkle with Cheddar cheese.
- Bake in preheated oven until the dough is golden and the cheese is melted, about 30 minutes.
Nutrition Facts : Calories 714.2 calories, Carbohydrate 49 g, Cholesterol 112.7 mg, Fat 41 g, Fiber 7.3 g, Protein 36.3 g, SaturatedFat 17.5 g, Sodium 1751.9 mg, Sugar 15.7 g
MIKE MILLS' CRUNCHY COLE SLAW ? (A VARIATION IT INSPIRED)
In his book "Peace, Love, & Barbecue" (a highly recommended buy) Mike shares a recipe for a simple vinegar-based slaw that is very popular at his 17th Street Bar & Grill. I love that it stays crunchy even if not used right away. (I've had it keep well up to a week.) His recipe makes enough for 10-12, and since there are ONLY two slaw lovers in the house, it is a bit too much except for big holidays. I would definitely use HIS recipe in the book for festive gatherings! So inspired by it, I have adapted & changed it for convenience (use slaw mix) and a smaller quantity. It is a key ingredient in my favorite new sandwich... The Young Reuben. Make your favorite Reuben but substitute this "young" slaw for the "aged" sauerkraut! I suspect a respectable "creamy" slaw could be made using this recipe by adding a little mayo or sour cream to taste & reducing the amount of vinegar by at least half.
Provided by grantg
Categories Vegetable
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the slaw mix, bell pepper, and onion in a large mixing bowl & mix well. (Be sure to use one large enough to allow mixing well while adding the dressing.).
- Prepare the dressing by mixing together all the ingredients in a 2-cup measuring cup and whisk until the sugar has dissolved.
- Pour 1/3 of the dressing onto the slaw & mix well.
- Repeat adding the dressing and mixing well until all dressing is used.
- This dressing will draw moisture from the slaw mix over time so do not worry that the slaw is not flooded with dressing. Just stir the slaw in the bowl several times to assure good marination -- or agitate several times in a storage container to mix the slaw with the dressing.
- Cooking time is chill time -- minimum of 2 hours before serving!
- This will serve hearty slaw eaters 4 servings.
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