|The Sugar Club Cookbook|
|by Peter Gordon|
A collection of 100 recipes in this Pacific Rim inspired cookbook based on recipes from the Sugar Club restaurant in London.
1 - 10 of 73 for hot slaw
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Shred cabbage for ... pour over the slaw. Toss so ... slaw is very hot but not cooked. ... with bacon bits and serve hot. Makes 3 servings. Think thirds.
Dice bacon and brown. Take 3 tablespoons grease from bacon drippings and saute onion. Add celery seed. Pour sugar, vinegar, and water over bacon ...
Beat yolks. Add dry ingredients, vinegar and water. Cook slowly; stir constantly until it comes to a boil. Mix into cooked cabbage.
Brown bacon, then add all of the other ingredients. Cook on low heat until the cabbage is tender. The longer it cooks, the better it is. Stir ...
In 12-inch skillet, cook bacon until crisp. Remove. Drain off all but 2 tablespoons bacon fat. Add onions and cook 2 minutes. Stir in cabbage. Cook 5 ...
Fry bacon until crisp and onions until transparent. Drain; reserve drippings. Combine water, vinegar, salt, sugar and pepper. Cook until mixture ...
Heat vegetable oil ... minutes. Cut sausage into pieces, arrange on slaw. Cover, simmer 10 minutes. Arrange slaw and ... platter. Sprinkle with parsley.
Batter and brown chops on both sides. Drain fat. Add water and simmer 20 minutes. Remove chops from skillet. Blend 1/4 cup water, vinegar, flour, ...
Cut cabbage and put in pot with enough water to cook the cabbage. Add salt, sugar, pepper, and butter. Cook until done, (but don't over cook). Add ...
1. Shred cabbage as thin as possible. Add salt and toss - let sit 15 minutes. 2. In pot, melt butter. Add oil. Add cabbage and sugar. Cook and stir ...
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