SOUTHERN STYLE COLESLAW
Provided by LittleFamilyAdventure.com
Time 1h10m
Number Of Ingredients 8
Steps:
- Shred cabbages using a shredding blade on a food processor or knife (thinly slice and chop) into small pieces
- Grate carrots using box grater or grating blade in a food processor.
- In a big bowl, combine mayonnaise, sugar, vinegar, salt, and pepper.
- Add cabbage and carrots. Mix to combine.
- Serve immediately, but is best after the salad has been refrigerated for at least 1 hour.
Nutrition Facts : Calories 152 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 216 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
RUDY MIKESKA'S "ALL PURPOSE" SEASONING RUB
Though the quantities are large, these are the recipes tested by the chef.
Provided by Food Network
Categories dessert
Time 10m
Yield 1 pound, 14 ounces seasoning r
Number Of Ingredients 6
Steps:
- Mix all ingredients together and place in an airtight container. Rub on beef, pork, chicken, lamb (anything) generously and marinate 1 to 5 days, refrigerated, before cooking.
RUDY MIKESKA'S COLESLAW
Though the quantities are large, these are the recipes tested by the chef.
Provided by Food Network
Time 1h5m
Yield 35 servings
Number Of Ingredients 9
Steps:
- In a very large bowl, combine the shredded green cabbage with the shredded red cabbage, shredded carrots, chopped bell peppers, and celery. Mix to combine all the vegetables evenly. Then stir in the sugar, red wine vinegar, black pepper and Miracle Whip. Taste and adjust seasonings. Serve thoroughly chilled.
PEACH COLESLAW
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the grill to medium heat.
- Toss the peaches in some oil and grill until charred, about 2 minutes per side.
- In a bowl, mix the mayonnaise, vinegar, honey, mustard, salt and pepper.
- Toss the grilled peaches with the peppers, cabbage, carrots, onions, mint and the dressing. Mix well.
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.
GINGER COLESLAW
Provided by Food Network
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Soak red cabbage in cold water to remove blue dye. Toss all ingredients together and let stand, refrigerated for 1 to 2 hours before serving.
RUDY MIKESKA'S BAR B-Q SAUCE
Though the quantities are large, these are the recipes tested by the chef.
Provided by Food Network
Time 25m
Yield 3 to 4 gallons
Number Of Ingredients 12
Steps:
- In a large sauce pot, melt the butter. Add the onions, lemons, Worcestershire sauce, red wine vinegar, and granulated garlic, cook until the onions are soft. Then add the brown sugar, ketchup, tomato juice, V-8 juice, and tomato puree. Taste and adjust the seasonings.;
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