Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
In small bowl, pour lemon juice over apples.
In another bowl, combine slaw mix with green onions.
Toss these together.
In a separate bowl, combine vinegar, sugar salt and pepper. Make sure sugar is dissolved.
Pour vinegar mixture over apples and cabbage mixture, cover and refrigerate for 30 minute.
In another bowl, combine, mayo, sour cream, horseradish and mustard.
After 30 minutes, toss with cabbage mixture.
Refrigerate before serving.
Heat large skillet over medium heat.
Add 1 tortilla to skillet and heat until soft, about 1 minute per side; transfer to work surface.
Repeat with second tortilla.
Alternatively, open lavash on work surface.
Spread half of coleslaw mixture on each tortilla or all of coleslaw on lavash, leaving 1/2-inch border at edges.
Arrange beef, roasted peppers and green onions over coleslaw mixture.
Starting at edge of tortillas or at 1 long side of lavash, roll up, enclosing fillings.
Cut tortillas in half or lavash into 4 pieces.
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 the marinade, mix the pepper with the orange juice and honey. Stir in 5 tbsp of oil and season to taste. Marinade the cubes of duck for about 1 hour.
To make the coleslaw, mix the cabbage, onions, celery, horseradish and orange segments in a bowl. Season to taste and stir in the vinegar and 4 tbsp of oil.
Put the duck skin in a cold frying pan, heat and melt the fat. Remove the duck skin from pan. Skewer the duck cubes and fry them in the rendered fat for about 6 mins turning as necessary. Serve the duck skewers on the coleslaw.
elted.
Stir in the horseradish and season with salt and
Whisk together vinegar, mustard and horseradish. Gradually add oil in a thin stream, whisking constantly, until dressing thickens slightly. Add cabbage, carrots, spring onion and herbs. Toss to combine.
Halve rolls and fill with coleslaw and sliced beef. Wrap tightly in plastic wrap until ready to serve.
Pour coleslaw mix into a large bowl.
Whisk salad dressing, sugar, vegetable oil, horseradish, vinegar, salt, and poppy seeds together in a bowl until smooth; drizzle over coleslaw mix and toss to coat.
Cover bowl with plastic wrap; refrigerate at least 2 hours before serving.
To prepare the fresh horseradish --
Wash and peel a
In a large bowl, mix together the mayonnaise, creamy salad dressing, horseradish, vinegar, dill weed and sugar. Add coleslaw mix, and stir to coat. Refrigerate at least 3 hours before serving to blend flavors.
horseradish, and mustard and stir to combine. Add to the coleslaw and
Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.
he pork. Top with the coleslaw then the bun tops and
Combine salad ingredients in a large bowl.
In a small bowl, combine dressing ingredients; whisk until well blended.
Mix dressing with salad ingredients and refrigerate an hour or two before serving.
In a large bowl, whisk together vinegar, sugar, mayonnaise, horseradish, mustard and seasoning mix. Season. Add cabbage, pepper, radish, carrot, onion, and parsley and toss to coat. Cover and chill for 1 hour. Toss before serving and garnish with lime slices.
Shred cabbage, and soak in cold salted water for one hour.
To prepare dressing, combine all remaining ingredients together.
When ready to prepare salad, drain cabbage well and toss with dressing.
In a large bowl combine the first 5 ingredients; add in the shredded cabbage, carrots and green onions (if using) toss well to combine.
Season with seasoning salt and black pepper.
Cover and chill for a minimum of 8 hours or overnight.
Combine water, vinegar and sugar until sugar is dissolved.
Add cabbage to the mixture.
Toss thoroughly.
Marinate for at least an hour.
Drain thoroughly in a colander but save marinade to use in one more batch of coleslaw, if desired. (After two uses, the marinade loses its flavor.).
To make the dressing: In a bowl, combine the mayonnaise, vinegar, sugar, sour cream, horseradish and paprika.
Toss drained cabbage with some of the dressing.
Serve on plates lined with lettuce leaves.
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.