Best Red Lobsters Slawnewspaper Recipes

RED LOBSTER® CHEDDAR BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a baking sheet.
• Combine flour, Cheddar cheese, baking powder, salt, and garlic powder in a bowl.
• Combine milk, 1/3 cup butter, and egg in a separate bowl. Mix into the flour mixture until chunky; be careful not to over-mix the batter.
• Drop batter by tablespoonfuls onto the prepared baking sheet.
• Bake in the preheated oven for 10 minutes. Brush melted butter on top and continue baking until golden brown, about 5 minutes more.

RED LOBSTER COLESLAW

Steps:

• 1. Combine sugar, seasoned salt, pepper, half-and-half, mayonnaise, buttermilk, vinegar, lemon juice and mustard in a large bowl, stirring until smooth.
• 2. Add slaw mix and grated apple. Stir until evenly coated. Cover and refrigerate for at least one hour before serving. Overnight gives BEST taste.

RED LOBSTER BRUSSEL SPROUTS RECIPE

Steps:

• Combine sauce ingredients in a saucepan and cook until you bring it to a boil.
• Stir constantly for a few minutes and remove from heat - let cool completely at room temperature (unless you need it faster, then put it in the fridge for about 20-30 minutes)
• Preheat the oven to 400 degrees
• Wash Brussel sprouts and cut them in half - pat dry
• Melt butter and olive oil together and combine with salt and pepper
• Toss with Brussel sprouts in a bowl and place on a baking sheet
• Roast 35-40 minutes until crispy. Toss partway through.
• Combine Brussel sprouts with the crispy onion strips and toss everything with the sauce.
• Serve immediately

RED LOBSTER'S SLAW...NEWSPAPER

Steps:

• 1. Whisk together until combined sugar, seasoned salt, pepper, half-and-half, mayonnaise, buttermilk, vinegar, lemon juice and mustard in a large bowl, stirring until smooth.
• 2. Add in the slaw mix and stir until evenly coated.
• 3. Cover and refrigerate several hours or until serving.
• 4. Source: St. Petersburg Times