TEXAS PETEANDREG; ZIPPY TIE DYE COLESLAW
Steps:
- 1. Place the thinly shaved red cabbage into a large mixing bowl. Add the brown sugar, red wine vinegar and the Texas Pete® Hotter Hot Sauce and mix well. 2. Let this mixture marinate at room temperature for 10 minutes before adding all the remaining ingredients from the bell peppers to the mayonnaise. Season with salt and pepper and mix until all ingredients are fully incorporated and refrigerate for 2 hours before serving.
TEXAS PETE® ZIPPY TIE DYE COLESLAW
Make and share this Texas Pete® Zippy Tie Dye Coleslaw recipe from Food.com.
Provided by Texas Petereg
Categories < 15 Mins
Time 15m
Yield 2 quarts
Number Of Ingredients 15
Steps:
- Place the thinly shaved red cabbage into a large mixing bowl. Add the brown sugar, red wine vinegar and the Texas Pete® Hotter Hot Sauce and mix well.
- Let this mixture marinate at room temperature for 10 minutes before adding all the remaining ingredients from the bell peppers to the mayonnaise. Season with salt and pepper and mix until all ingredients are fully incorporated and refrigerate for 2 hours before serving.
Nutrition Facts : Calories 331.5, Fat 1.4, SaturatedFat 0.2, Sodium 134.4, Carbohydrate 78.9, Fiber 10.8, Sugar 56.8, Protein 6.7
TIE-DYE COOKIES
Steps:
- To heat the flour, place it in a microwave safe bowl and microwave in 30 second increments, stirring after each, until an instant read thermometer stuck into a few different spots of the flour reaches 180 degrees F. Let cool.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together 3 cups of the flour, salt, baking powder and baking soda.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and granulated sugar until fluffy, 3 to 4 minutes. Add the applesauce and mix until combined. Mix in the vanilla and almond extracts. Add the dry ingredients and mix until combined. Divide the dough among 3 bowls and add food coloring, keeping the colors separate. Wearing disposable gloves, knead in the color by hand, or stir it in with a spatula, until homogenous. If you don't have gloves, you can use a zip-top plastic bag.
- You can play with and bake the dough now (dust with a little more flour if it gets sticky) or you can put it in an airtight container and refrigerate for an hour or overnight to play with and bake later.
- Roll each batch of dough into a log about 2 1/2 feet long and 1 inch wide. Line up the three logs of dough and cut each into 6 equal portions. Twist one portion of each of the colored doughs together and roll into a ball to create the desired tie-dye pattern. Roll in sanding sugar, place on the prepared baking sheet and gently press down using your hand. Repeat with the remaining dough, placing the finished cookies an inch apart. Bake until very lightly browned on the bottom but still gooey on the inside, about 10 to 12 minutes. Let cool slightly and enjoy!
TEXAS MUSTARD COLESLAW
Make this to accompany a cookout,a barbecue, or a covered-dish dinner. It is appealing and simple to prepare.
Provided by Sharon123
Categories Southwestern U.S.
Time 15m
Yield 14-16 serving(s)
Number Of Ingredients 9
Steps:
- Shred enough cabbage to make 12 cups.
- Combine cabbage, dill pickle, and onion in a large bowl; set aside.
- Combine remaining ingredients in a bowl; stir well.
- Pour over cabbage mixture; toss.
- Cover and chill.
- Yield: 14 to 16 servings.
TEXAS COLESLAW
Like many Texas recipes, this coleslaw has a bit of a bite to it, tempered with the creamy taste of avocado. Sooooo good served at a Texas barbeque! This recipe was adapted from a Better Homes & Garden recipe.
Provided by Sandy in Oklahoma
Categories Peppers
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook time is chill time.
- In a large bowl stir together the green cabbage, red cabbage, jicama, yellow pepper, green pepper, and raisins.
- Stir together the sour cream, mayonnaise, jalapeno pepper, sugar, cumin, salt, and pepper. Pour dressing over cabbage mixture; toss to coat.
- Cover and chill for 1 to 24 hours. Gently stir chopped avocado into coleslaw just before serving.
Nutrition Facts : Calories 234.5, Fat 15.5, SaturatedFat 3.9, Cholesterol 15.1, Sodium 267.6, Carbohydrate 24.9, Fiber 5.2, Sugar 12.4, Protein 2.7
ZIPPY CHICKEN COLESLAW
The ramen noodles five this hearty salad a little crunch, but it's still just as good the next day when they've softened up. Taken from the Light & Tasty magazine.
Provided by jonesies
Categories Chicken Breast
Time 32m
Yield 9 serving(s)
Number Of Ingredients 21
Steps:
- In a small bowl, combine the first 8 ingredients; rub the mixture over both sides of chicken.
- Broil chicken 3-4 inches from the heat for 5-6 minutes on each side or until juices run clear.
- When chicken is cool enough to handle, shred with two forks; cool completely.
- Set aside seasoning packet from ramen noodles.
- Break noodles into small pieces; place in a large bowl.
- Add the cabbage, broccoli slaw, onions, sesame seeds, almonds and chicken.
- In a jar with a tight fitting lid, combine the last 6 ingredients to make the dressing (from sugar to pepper).
- Add the contents of seasoning packet to the dressing; shake well.
- Pour over coleslaw and toss to coat.
Nutrition Facts : Calories 134.6, Fat 5.2, SaturatedFat 1.1, Cholesterol 14.6, Sodium 337.4, Carbohydrate 14.4, Fiber 1.7, Sugar 5.8, Protein 8.4
TEXAS COLESLAW
this is my first florida recipe.i tried it at a bbq and whined for the recipe. cook time is chill time.
Provided by mandabears
Categories Vegetable
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- whisk the mayonnaise, lime juice, cumin, salt and both peppers together.
- In a large bowl mix the cabbage, carrots, green onions, radishes together.
- Add the mayonnaise mixture and stir until well mixed.
- Chill and enjoy.
Nutrition Facts : Calories 152.7, Fat 10.2, SaturatedFat 1.5, Cholesterol 7.6, Sodium 528.6, Carbohydrate 15.6, Fiber 3.4, Sugar 6.1, Protein 2.1
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