Brush the pork steaks lightly with the olive oil.
Combine pepper, chilli flakes and salt and then sprinkle over both sides of the pork steaks.
Preheat a char-grill pan, broiler or barbecue to high heat. Cook pork steaks 2-3 minutes each side, or until done to your liking. Set aside to rest.
To make the apple slaw, combine the apples, cabbage and chives in a mixing bowl.
Mix the mayo and honey/stevia together and pour over the slaw. Toss to coat.
Place the pork on serving plates and serve with the apple slaw.
ilk, butter, and vanilla. Fold apple mixture and any accumulated juices
Preheat oven to 350 degrees.
Stir together breadcrumbs and melted butter. Stir together brown sugar and cinnamon.
Place half of apple wedges in a lightly greased 11 x 7\" baking dish; sprinkle apples with half of brown sugar mixture and half of breadcrumb mixture. Repeat procedure with remaining apples. Pour apple cider over top.
Bake for 55-60 minutes or until browned and bubbly. Let stand 10 minutes before serving.
arbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
For
Just before serving, core apple, cut into matchsticks, and mix into slaw.
dd green apples, smoked sausage, apple juice , brown sugar and cinnamon
Transfer to a plate.
Slaw: Wipe out the frying pan
1.8 servings, 3/4 cup each
2.Whisk sour cream, mayonnaise, vinegar, sugar (or honey), celery salt and salt in a large bowl until smooth. Add bok choy, apple, carrot and onion; toss to coat.
To Make The Apple Filling: In a large skillet
Combine dried cranberries and 1/4 cup orange juice in a small bowl; set aside.
In a large bowl, toss apple with remaining 1/4 cup orance juice. Mix in carrots, red onion, cilantro, and pumpkin seeds.
Drain cranberries, reserving juice; add cranberries to apple-carrot mixture.
Whisk reserved orange juice and olive oil; pour over slaw and toss well. Season to taste with black pepper.
Serve cold or at room temperature.
Combine Low-Fat Mayo, Lemon Juice, Raisins and Sweet and Low and set aside. Cut Green Apple into matchsticks and toss with Broccoli Slaw. Pour Dressing over Salad and Mix Well.
waffles.
SWEET CRANBERRY APPLE SLAW:
Add all ingredients to
In large salad bowl, combine cabbage, onion and pepper strips. Toss apple and raisins with lemon juice; add to cabbage.
In small bowl combine mayonnaise, sour cream, honey, mustard, salt and pepper.
Pour over cabbage.
Toss until evenly coated.
Cover slaw with plastic film and refrigerate until serving time.
Stir with fork just before serving.
Garnish with pepper rings, if desired. Makes 6 to 8 servings.
ver medium heat. Add onion, apple and sage. Saute, stirring occasionally
Whisk sour cream, sweetener, apple cider vinegar, and ranch dressing mix in a bowl until thoroughly combined. Toss green apples, shredded cabbage, and green onions in a salad bowl and pour dressing over the slaw; toss to coat. Season with salt and black pepper. Cover bowl with plastic wrap and chill at least 20 minutes or up to 4 hours before serving.
Whisk dressing ingredients together& refrigerate.
Thinly slice apple& fennel by hand- use julienne blade of a mandolin or julienne grater (if you have one).
Combine with thyme& onion in a bowl.
Add dressing& toss well; add more salt& pepper, if desired.
1. Shred the cabbage and place in a large bowl.
2. Julienne the apple and carrot, and chop the cilantro and add to bowl.
3. Toss in the lemon juice.
4. To Make Dressing: Mix together horseradish, dijon mustard, mint jelly, poppy seeds, salt, cayenne, pepper, white wine vinegar and honey.
5. Pour onto slaw and mix well. Let stand in regfrigerator for 3 hours or overnight.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Preheat the grill to medium-high heat. Line the grate with perforated non-stick foil. Combine 57 sauce with butter, Worcestershire sauce and garlic. Brush half this mixture over salmon.
Grill the salmon, basting with remaining sauce, for 4 to 5 minutes per side. Toss the apples, onion and dill with the lemon juice, oil, salt and pepper. Slice rolls in half and toast lightly on the grill.
Place a leaf of lettuce on each halved roll, top with a piece of salmon and equal amounts of slaw.
lices, a quarter of the apple slaw and a roll top.