ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
s great for a vinegar coleslaw if you discover that you
For the pork patties, mix pork, hoisin sauce, 1 tbsp of the soy sauce, five spice, garlic and ginger in a large bowl. Divide the mixture into eight portions and shape into patties. Cook the patties in a heated, oiled skillet until browned on both sides and cooked through.
For the coleslaw, mix the vinegar, oils, remaining 1 tbsp soy sauce and sugar in a medium bowl. Add the coleslaw mix, bean spouts, mint and snow peas; toss well to combine.
Serve pork patties with the coleslaw. Sprinkle with the noodles.
To make the coleslaw, combine all ingredients in a large bowl and toss to combine. Season to taste.
Combine almond butter, mustard, honey, oil and nutmeg in a large bowl. Add pork and turn to coat. Cover and refrigerate for 3 hours or overnight.
Preheat grill and oil grates. Grill pork for 10 mins, or until browned all over, brushing occasionally with marinade. Cover pork and let rest for 10 mins. Slice thickly.
Serve pork with coleslaw.
Chop coleslaw mix in a food processor until chopped fine.
Add grated onion to coleslaw mix.
In separate bowl, mix together Miracle Whip, sugar, vinegar, salt and pepper.
Thin dressing mixture with milk or cream.
Stir dressing into coleslaw.
Refrigerate several hours or overnight.
Heat enough oil for shallow frying in a large skillet on high heat. Fry calamari rings for 1-2 mins, turning, until golden. Drain on paper towels.
Meanwhile, combine coleslaw with dressing, fried noodles and arugula in a large bowl. Toss well. Serve coleslaw topped with calamari and green onions. Serve with lemon wedges.
To make the coleslaw, combine all ingredients in a
Combine coleslaw and chili. Set aside. Whisk egg yolks. Add butter and milk then whisk in flour. Whip egg whites to stiff peaks then fold in. Season then fold into coleslaw mixture.
Heat oil in a large frying pan over medium heat. Working in batches, spoon 1/4-cupfuls of batter into pan, flatten slightly and cook for 2-3 mins. Flip and cook until golden brown. Drain on paper towels.
Meanwhile, combine yogurt, dill and lemon juice. Serve with fritters.
br>Meanwhile, to make the coleslaw, combine all ingredients in a
For the coleslaw, toss all ingredients in a
aste.
To make the coleslaw: In a large bowl, combine
For the burger mixture, place tuna in a food processor and pulse until just chopped. Transfer to a bowl. Mix in mustard, ginger and lemon zest. Season. Shape into 4 patties. Cover and chill 10 mins, until firm.
Meanwhile, for the coleslaw, whisk together mayonnaise and vinegar. Add carrot, cabbage and onion. Season and toss to combine.
Heat oil in a pan on medium. Sear patties 2-3 mins each side, until just cooked through. Layer coleslaw, tuna patties and extra mayonnaise in rolls and serve.
to make the red cabbage coleslaw, whisk sour cream, lemon juice
Combine eggs and 2 tbsp aioli in medium bowl; season to taste.
Combine coleslaw mix and remaining aioli in another medium bowl; season to taste.
Spread 4 bread slices with coleslaw mixture; top with 4 bread slices. Spread bread with egg mixture, then top with remaining bread. Cut sandwiches in half. Push a cocktail stick into each sandwich to hold them together.
hrough.
For the pink coleslaw, core unpeeled apple; cut into
In a bowl, stir together 1 tsp vinegar and sugar until sugar is dissolved. Add cucumber, dill and chives and toss to combine. Season.
In a separate bowl, mix together coleslaw mix, relish, remaining vinegar and vegetable oil. Season.
Preheat grill. Grill hot dog buns for 30 seconds. Set aside. Grill hot dogs according to package directions. Serve hot dogs on buns with cucumber salad and coleslaw.
Place coleslaw mix in a large bowl.
In a small bowl, combine the remaining ingredients.
Stir until blended.
Pour over coleslaw mix and toss to coat.
Refrigerate until serving.
Note: I used less dressing.
In a large bowl, combine the coleslaw and onion.
Put aside.
In a separate bowl, combine the Splenda, salt, pepper, celery seed, mayonnaise,whipping cream, vinegar and lemon juice, using a whisk.
Pour over the coleslaw mix, stir gently to mix.
Refrigerate for 1 hour.
Place coleslaw in a large bowl, sprinkle with the diced onion.
Whisk remaining ingredients until well combined.
Pour the dressing over coleslaw mix and toss to combine. Allow slaw to sit for 30 minutes to allow the flavors to meld. Serve and enjoy!
Mix the dressing the night before you intend to use it.
Mix the coleslaw and dressing together before the meal.
The coleslaw looks dry at first, but do not be fooled.
There is plenty of dressing.
This recipe doubles really well for 2 pounds of coleslaw.
Enjoy.