Spicy Granny Smith Appleslaw For A Crowd Recipes

APPLE COLESLAW

Steps:

• Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.

SPICY GRANNY SMITH APPLESLAW FOR A CROWD

Steps:

• Combine first 5 ingredients in large bowl.
• Mix dressing and ginger until blended. Add to apple mixture; toss to evenly coat.
• Refrigerate several hours or until chilled.

GRANNY SMITH APPLE SORBET

Steps:

• Place all ingredients in the jar of a blender; blend until pureed. Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to freezer until firm or up to 3 days.

BRUCE'S SPICY PEANUT SLAW

Steps:

• In a large bowl combine green and red cabbage, carrots, red bell pepper, scallions, red onion, apple, garlic, and red-pepper flakes. Toss to combine. In a second medium bowl, combine the mayonnaise, sour cream, beer, sugar, lemon juice, and vinegar. Mix well. Stir into the vegetable mixture along with peanuts. Season with salt and pepper. Add lemon juice and vinegar, to taste.

GRANNY SMITH APPLE SLAW

Steps:

• Immediately after cutting up the apples, toss them with a little bit of vinegar to stop them from browning.
• Combine the oil, vinegar, salt, fresh basil, Dijon mustard, Tabasco pepper sauce of choice, and green onions in a large salad bowl and mix well.
• Stir in both cabbages and apples. Cover and chill several hours or overnight.
• Best prepared at least 4 hours in advance or overnight for best flavor.

GRANNY SMITH APPLE COBBLER

Steps:

• Preheat oven to 400°; butter a deep 9 x 13 inch baking dish.
• Place the sliced apples in a large bowl and sprinkle them with lemon juice.
• Mix the flour, cinnamon, and sugar together in a separate bowl.
• Sprinkle the cinnamon mixture over the apples and toss gently to coat.
• The dough: In a bowl, mix the flour, sugar, and baking powder; cut in the shortening using a pastry blender until the mixture becomes crumbly.
• Add the milk and stir with a fork.
• Form the dough into a ball and turn out onto a lightly floured surface.
• Roll the dough out to a size that is 1/2 to 1 inch larger than your baking pan.
• Pour the apple mixture into the prepared dish and dot with the pieces of butter.
• Place the dough over the top of the apple filling and seal the edges.
• Cut vents in the top of the crust to allow steam to escape while baking.
• Bake for 10 minutes; decrease oven temperature to 375° and bake for another 30-40 minutes, or until the crust is lightly browned on the top and the apples are tender.