Mix 3 ingredients in a bowl.
Slice up red cabbage.
Pour mix over cabbage.
Cover and let marinade 6 to 8 hours.
Shred cabbage so it is irregular, with some fine and some coarse shreds.
Place in bowl with oil, vinegar, sugar, salt, seasoned salt, pepper, onion powder and paprika.
Mix well.
Put ingredients into bowl; mix well.
Let stand several hours or overnight to allow flavors to mellow and slaw to turn deep red.
Soften butter to room temperature and mix in all ingredients except cheese. When well mixed, fold in grated cheddar cheese and optional Parmesan, if using.
Spread over bread and broil until bubbly - watch carefully! Cheese does not melt completely. Mixture will turn golden brown in about a minutes or so.
I make ahead and store in refrigerator for 4 weeks. I suppose you could store it longer, but it just doesn't last past snack time at my house.
Combine all dressing ingredients and whip; pour over cabbage and toss. Marinate several hours or over night.
Combine oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder in a bowl. Pour over cabbage; chill for at least 2 hours or overnight.
Combine all ingredients in a blender or food processor.
Blend until smooth.
Chill at least 3-4 hours to let flavors meld.
Best served tossed onto chopped iceberg lettuce.
Rub the oil all over the cut potatoes.
Sprinkle generously with the Northwoods Fire Spice Mixture.
Wrap in foil and bake in a 400F oven for 1 hour.
Prepare rice according to package directions, adding snap peas after 18 minutes of cooking.
While rice is cooking, pound chicken to 1/2-inch thickness.
Place on rack of broiler pan.
Combine honey, soy sauce, ginger, garlic and red pepper.
Spoon half of mixture over chicken; let stand 5 to 10 minutes.
Broil 4-inches from heat for 6 minutes; turn and baste with remaining honey mixture.
Continue broiling until chicken is cooked through, about 4 minutes.
Serve chicken along side rice; sprinkle rice with black pepper to taste ...
Cook rice according to package directions.
Place approximately 2 ounces of ham and slice of tomato on toasted muffin.
Mound 1/4 cup rice on tomato and cover with slice of cheese.
Heat and melt cheese in broiler.
Saute beef until browned in a nonstick skillet.
Add onion and mushrooms and continue cooking until onion and mushrooms are tender and excess liquid has evaporated.
cups of the college inn chicken broth to a simmer
Cook frozen broccoli with a little water.
Cook onion in College Inn.
Melt butter; add Bisquick and make a paste.
Add this paste to College Inn.
Stir well.
Add broccoli, pepper and half and half.
Heat and serve.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Cook package of Uncle Ben's Country Inn rice as per package. Mix all ingredients together and bake at 350\u00b0 for 30 minutes. (Use a 9 x 12-inch pan.)
Pre-heat oven to 450 degrees F.
Peel and cut up vegetables and apples and arrange along with rosemary sprigs on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper.
Roast for 35 minutes until butternut squash and carrots are softened, tossing mixture halfway through.
Remove rosemary sprigs from the tray; transfer the vegetable mixture to a blender or food processor and pulse the mixture to break down the larger pieces and then blend together until smooth.
Once the mixture is nearly smooth, add in ...
Heat oil in a 4- to 5-qt. heavy-bottomed saucepan or Dutch oven over medium-high heat. Rub chicken all over with cumin, salt and cayenne. Add half of the chicken skin-side-down and brown 5 to 6 minutes per side. Remove to a plate and repeat browning the remaining chicken. Remove all but 1 Tbsp. of fat from the pan.
Reduce heat to medium. Add onion, bell pepper and garlic and cook 5 minutes or until softened. Add rice and cook until fragrant and toasted smelling, about 2 minutes. Stir in broth and tomatoes and bring to a simmer. Return ...
Let cheese soften and mix all ingredients together with a mixer until smooth. At the Inn, this spread was served with carrot strips, celery sticks, sweet Italian peppers, and breadsticks.