Anyone who has tried KFC’s coleslaw knows what I am talking about. All coleslaws that I eat are measured up against KFC. The sad fact is that most coleslaw is no where close to being as good. So why fight it? This is a KFC copycat coleslaw recipe and it tastes so close to the real thing.
8 cups of cabbage (approximately 1 head, diced)
2 tablespoons minced onions
1/4 cup carrots (diced)
1/4 cup milk (2%)
1/2 cup mayonnaise (substituting will impact the taste)
1/3 cup sugar (granulated)
1/8 teaspoon pepper
1/2 teaspoon salt
1/4 cup buttermilk (one of the secrets to the taste)
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
Take the carrots and cabbage and finely dice them. It is important for this recipe that you have very small pieces.
Get a large bowl and place the diced cabbage and carrots in it.
Add the minced onions to the bowl and mix thoroughly.
In another bowl mix the sugar, salt, pepper, milk, mayonnaise, buttermilk, ninegar, and lemon juice togehter to create the dressing. Keep mixing until it becomes smooth and creamy.
Take the dressing and pour it into the bowl with the cabbage and carrots and mix it thoroughly.
Cover and place the bowl in the refrigerator for several hours before serving.
Be sure to check out some other great recipes like this southern fried chicken recipe. This coleslaw will go great with it!
Potato salad is a good compliment to a meal. Why buy it from the deli at your local grocery store when you can make a much tastier version yourself. This a great mustard potato salad recipe that you and your family will enjoy.
4 large eggs (hard boiled and chopped)
2 celery stalks (diced)
6 red potatoes (medium size)
1 teaspoon celery seed
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1/4 cup sweet relish
1/2 sweet onion (large size, diced)
1/4 cup regular yellow mustard
1/2 cup mayonnaise (you can substitute for miracle whip salad dressing)
1 tablespoon white vinegar
In a pot, boil the red potatoes until tender.
After the potatoes are done and cooled, cut them into cubes with or without skin. It’s your preference.
Place the potatoes in a large bowl and add in the celery, eggs, onion, celery seed, relish, salt, and pepper and toss it gently.
In a seperate bowl mix the mustard, vinegar, and mayonnaise together.
Take that mixture and add it to the large bowl with the potatoes and mix it in thoroughly.
For a garnishment, you can use paprika or even parsley.
For best flavor, let the potato salad sit in the refrigerator for a couple hours before serving.
If you love potatoes, you might want to try this Ham and Potato Soup Recipe.
A chicken cobb salad is a great addition to soup and sandwiches, or it can even be a meal all by itself. This is a great chicken cobb salad recipe that people who don’t even enjoy salads may love. This recipe makes 4 servings.
1 1/2 pounds of boneless, skinless chicken breast
1 cup cherry tomatoes (halved)
8 cups mixed greens
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/3 cup avocado (peeled and diced)
2 tablespoons green onion (sliced)
2 tablespoons blue cheese (crumbled)
2 tablespoons of bacon bits
1/3 cup Italian dressing
Get a large non-stick skillet.
Coat skillet with cooking spray.
Set stove to medium heat and heat the skillet.
Spinkle chicken with salt and pepper on both sides and then add chick to the pan.
Cook each side of the chicken pieces for 5 minutes or until done.
When the chicken is done, cut the chicken into 1/2 inch slices.
Take a large bowl and put the onion, avocado, greens, and tomatoes in it.
Mix the contents of the bowl and evenly pour in the italian dressing and gently toss so it evenly coats.
When serving, add the chicken, blue cheese, and bacon bits on top of the salad after putting on salad plates.
Our first post!!!
By : Scott | Comments (0) | November 22, 2009
In : Bread Recipes, Fondue Recipes, Healthy Recipes, Pasta Recipes, Pie Recipes, Pork Recipes, Salad Recipes, Seafood Recipes, Vegan Recipes, Vegetarian Recipes
Welcome to Cookingspot.com! This is our first post and we are using it to say welcome!