Recipe from: Melanie A.
INGREDIENTS
1 cup mayonnaise
2 Tbsp Dijon or whole-grain mustard
2 Tbsp apple cider vinegar
2 Tbsp sugar
1/2 heaping tsp Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp grated onion
2 tsp celery seed (this is essential)
1 16-oz. bag shredded cabbage with carrots
1/2 minced green bell pepper
1 carrot, peeled and grated
DIRECTIONS
Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.
Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days (or when it's unjustifiably soggy).
**This is great on top of BBQ beef sandwiches!
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Monday, May 17, 2010
Sweet and Savory Coconut Rice
Recipe from: Our Best Bites
INGREDIENTS
2 cups white or Jasmine rice
1 can unsweetened coconut milk
2 cups water
1 tsp Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp white sugar
Handful of chopped green onions (plus chopped green onion tops for garnish)
Black pepper to taste
DIRECTIONS
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary. Serve with any Asian or tropical-inspired food.
INGREDIENTS
2 cups white or Jasmine rice
1 can unsweetened coconut milk
2 cups water
1 tsp Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp white sugar
Handful of chopped green onions (plus chopped green onion tops for garnish)
Black pepper to taste
DIRECTIONS
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary. Serve with any Asian or tropical-inspired food.
Best Barbeque Sauce
Recipe from Melanie A.
INGREDIENTS
1 cup ketchup
1 cup tomato sauce
1/2 cup and 2 tablespoons brown sugar
1/2 cup and 2 tablespoons red wine vinegar
1/4 cup unsulfured molasses
2 teaspoons hickory-flavored liquid smoke
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
DIRECTIONS
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking. Yields 3 cups.
*This stuff is SO good. It has a nice sweet and tangy flavor that we love. It tastes particularly good on shredded BBQ chicken sandwiches!
INGREDIENTS
1 cup ketchup
1 cup tomato sauce
1/2 cup and 2 tablespoons brown sugar
1/2 cup and 2 tablespoons red wine vinegar
1/4 cup unsulfured molasses
2 teaspoons hickory-flavored liquid smoke
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
DIRECTIONS
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking. Yields 3 cups.
*This stuff is SO good. It has a nice sweet and tangy flavor that we love. It tastes particularly good on shredded BBQ chicken sandwiches!
Monday, March 22, 2010
Potato Salad
Recipe from: All Recipes
* 6 eggs
* 10 red potatoes
* 1 cup mayonnaise
* 1/2 cup ranch dressing
* 1/3 cup dill pickle relish
* 2 tablespoons prepared yellow mustard
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon paprika
* 1/8 teaspoon celery seed
* 1 onion, chopped
* 1/4 cup pepperoncini (optional)
* 1/4 cup sliced black olives (optional)
Directions
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
* 6 eggs
* 10 red potatoes
* 1 cup mayonnaise
* 1/2 cup ranch dressing
* 1/3 cup dill pickle relish
* 2 tablespoons prepared yellow mustard
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon paprika
* 1/8 teaspoon celery seed
* 1 onion, chopped
* 1/4 cup pepperoncini (optional)
* 1/4 cup sliced black olives (optional)
Directions
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Saturday, March 6, 2010
Fire Corn
recipe from: Mom
2 cans white shoe peg corn
1 pkg cream cheese
1 small can green chilies or jalepenos
Mix together on stove until warm.
2 cans white shoe peg corn
1 pkg cream cheese
1 small can green chilies or jalepenos
Mix together on stove until warm.
Potato sald
Recipe from: All recipes
6 eggs
10 red potatoes
1 cup mayonnaise
1/2 cup ranch dressing
1/3 cup dill pickle relish
2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon celery seed
1 onion, chopped
1/4 cup pepperoncini (optional)
1/4 cup sliced black olives (optional)
Directions
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
6 eggs
10 red potatoes
1 cup mayonnaise
1/2 cup ranch dressing
1/3 cup dill pickle relish
2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon celery seed
1 onion, chopped
1/4 cup pepperoncini (optional)
1/4 cup sliced black olives (optional)
Directions
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Creamed Corn
Recipe From: Amanda W.
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Friday, March 5, 2010
Black Beans
recipe from Becca N.
2 TBS olive oil
2 cloves garlic, minced
2 cans black beans, mostly drained
1 tsp Lawrys garlic salt
1/2 can chopped green chilies
2 tsp chicken bouillon
Cook garlic in olive oil until it browns. Add remaining ingredients. Let simmer on low hear for 30 minutes.
2 TBS olive oil
2 cloves garlic, minced
2 cans black beans, mostly drained
1 tsp Lawrys garlic salt
1/2 can chopped green chilies
2 tsp chicken bouillon
Cook garlic in olive oil until it browns. Add remaining ingredients. Let simmer on low hear for 30 minutes.
Cilantro-Lime Rice
recipe from Melanie A.
1 cup uncooked rice
1 tsp butter
2 cloves garlic, minced
1 tsp lime zest
a can (15 oz) chicken broth
1 1/4 cup water
2 TBS fresh squeezed lime juice
2 tsp sugar
3 TBS fresh chopped cilantro
In saucepan, combine rice, butter, garlic, lime peel, chicken broth, and water. Bring to a boil. Cover and cook 15-20 min. until rice is tender. remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice and mix as you fluff.
1 cup uncooked rice
1 tsp butter
2 cloves garlic, minced
1 tsp lime zest
a can (15 oz) chicken broth
1 1/4 cup water
2 TBS fresh squeezed lime juice
2 tsp sugar
3 TBS fresh chopped cilantro
In saucepan, combine rice, butter, garlic, lime peel, chicken broth, and water. Bring to a boil. Cover and cook 15-20 min. until rice is tender. remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice and mix as you fluff.
Mexican Salsa
Recipe from Mom W.
2 tomatoes ( 1 can peeled and chopped)
1/2 onion
2 clove garlic
1/4 green bellpepper
2 TBS cilantro
1 jalepeno
salt to taste ( garlic salt)
1/2 lime juice
2 tomatoes ( 1 can peeled and chopped)
1/2 onion
2 clove garlic
1/4 green bellpepper
2 TBS cilantro
1 jalepeno
salt to taste ( garlic salt)
1/2 lime juice
Pumpkin Seeds
Recipe from Mom W.
2 cups unwashed seeds
1 tsp Worcestershire sauce
1 1/2 TBS melted butter
1 1/2 tsp Lawrys seasoned salt
Bake at 250 for 2 hours- stirring every 30 minutes.
2 cups unwashed seeds
1 tsp Worcestershire sauce
1 1/2 TBS melted butter
1 1/2 tsp Lawrys seasoned salt
Bake at 250 for 2 hours- stirring every 30 minutes.
Bean Dip
Recipe from Amanda W.
1 16oz can refried beans
1 8oz package cream cheese
1 cup sour cream
1/2 package chili seasoning
1/2 cup or more grated cheese
Mix all ingredients. Place in 9x9 pan and top with more cheese. Bake at 250 for 1 hour.
1 16oz can refried beans
1 8oz package cream cheese
1 cup sour cream
1/2 package chili seasoning
1/2 cup or more grated cheese
Mix all ingredients. Place in 9x9 pan and top with more cheese. Bake at 250 for 1 hour.
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