|The Cook's Companion (A Think Book)|
|by Jo Swinnerton|
Whether your tastes run to foie gras or french fries, this tasty compilation of the wise, the weird, and the faintly absurd will soon have you ask...
1 - 10 of 40 for cooked cole slaw
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Put on slaw while hot, then ... liking: 1 tablespoon mustard seed and 1 teaspoon celery seed. Add grated green pepper or red pepper to cabbage for color.
Beat egg in ... vinegar and butter. Cook on high heat ... handed down from my great-grandmother from Germany.) Sweet and Low can be used instead of sugar.
Shred and reserve ... simmering (not boiling) water and cook until thickened. Toss (while warm) with cabbage. Yield: about 2 cups dressing, 8 servings slaw.
Dissolve 2 tablespoons ... almond mixture with cole slaw and onions. Break ... flavored Ramen noodles. Add to salad. Before serving, add dressing and toss.
Place shredded broccoli into bowl with onions. Crush oriental noodles and add to salad. Mix oil, sugar, vinegar, salt, pepper, and flavor packet ...
Mix first 5 ingredients in a large bowl. In a cruet, mix 6 ingredients for dressing. Put dressing on just prior to serving. Makes 8 to 10 servings.
Combine all ingredients in large bowl, shake well. Add dressing just before serving.
Place shredded ingredients in a large bowl and add 1 cup of sugar. Place vinegar, oil and salt plus the 2 teaspoons of sugar and dry mustard ...
Mix dressing and pour over cabbage and vegetables. Let marinate in the refrigerator overnight.
Add the package seasoning mix. Stir stir stir salad. Make at least 2 hours ahead so top ramen soaks up dressing.
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