Place coleslaw in non-reactive bowl.
Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
Refrigerate at least 2 hours before serving.
Note: Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture. Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
For marinade, mix all ingredients, except chicken, together.
Add chicken and marinate for 4-24 hours.
Remove chicken from marinade; discard marinade.
Cook chicken on a hot grill for about 10 minutes on each side.
Serve with tortillas and salsa.
Time does not include marinating.
Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce.
Arrange the chicken pieces skin-side up on broiler pan in single layer and baste with enough of mixture to evenly coat skin side. Turn and baste other side. Turn again to skin side up and broil 6\" from the heat, brushing with additional sauce every few minutes until skin is ...
Heat oil and whole chile in sauce pan.
When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
Marinate chicken in zip-lock bag over-nite.
Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time--we don't want our Italian friend Sal Monilla to show up :-).
Grill over indirect heat, turning 4 times, 12 minutes each time.
Serve with your favorite tortillas, rice and Borracho beans.
Mix all ingredients together except tortillas.
Spoon onto tortillas and roll up.
Combine all ingredients and let chicken marinade a minimum of 1 hour.
Grill chicken until done.
Whisk ingredients together in a medium bowl.
Pour over chicken (or other meat) in a resealable plastic bag. Place in a leak-proof dish.
Marinate at least 30 minutes, but no longer than 3 hours as the marinade is citrus based.
nd chayotes, the lime juice, el pato sauce, diced tomatoes, and
mount significantly from the original recipe adding about 2 tablespoons total
In large stock pot add enough water to cover chicken.
Let it come to a boil and simmer for approximately 30-40 minutes, making sure it doesn't dry out, adding water as needed, keeping it in a soup consistency.
Add hominy, El Pato tomato sauce and chicken bouillon.
Let it simmer for 20 minutes longer.
Ladle/spoon into a large individual serving bowl.
Garnish with cabbage, onions and radishes to taste.
Add some lemon and oregano to taste.
Enjoy it with tostadas on the side.
he pork. Top with the coleslaw then the bun tops and
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.
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
ayo.
To make the coleslaw: In a large bowl combine
Combine prepared vegetables (cabbage, carrot, jalepeno, and onion) and salt together in a strainer over the sink.
Let sit at least 15 minutes (1-2 hours is better) to drain. This keeps the finished slaw from being nasty and watery.
Rinse the vegetables under cold water and let dry. In a bowl or plastic bag, place in the refrigerator until ready to use, up to one day.
To make dressing, combine mustards, vinegar, chili sauce, mayonnaise, sour cream (or Greek yogurt), and sugar in a medium, non-reactive saucepan. Bring to a boil. Add ...
Combine slaw mix, shallots, sugar, celery seed.
Add red wine vinegar, stir.
Add mayo, starting with 1/2 cup until desired consistency (creamy).
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
or 5 minutes.
*Empty coleslaw mix into a separate bowl