KITTENCAL'S FAMOUS COLESLAW
This is the most delicious coleslaw that you will ever have! I make this for weddings, large socials and in the summer for BBQ's and parties, and there is never anything left it all goes and everyone wants the recipe --- plan ahead the coleslaw needs to be refrigerated for the stated time to blend the flavors, this coleslaw will intensify in flavor with chilling time --- this is not a thick heavy dressing like some other coleslaw recipes it's the perfect texture and flavor and what makes this coleslaw stand out from all others is the fresh lemon juice so please use only fresh I have used bottled in the past and it is just not the same --- the dressing amount will yield enough for two 16-ounce packages prepared coleslaw mix or 1 head of green cabbage --- for one 16-ounce package prepared coleslaw mix use the dressing amounts posted on bottom of recipe and add in 3 or more large of chopped green onions. For more Kittencal's recipes, visit my recipe site www.recipezazz.com
Provided by Kittencalrecipezazz
Categories Summer
Time P1D
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.
- Transfer to a large mixing bowl.
- With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl.
- Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.
- Mix the three veggies all together with a wooden spoon.
- To make the dressing: in a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
- Pour over the veggies in the bowl, and mix well to combine.
- Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.
- FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts; 1/2 cup mayonnaise/ 2-1/2 tablespoons milk/ 2-1/2 tablespoons buttermilk/ 1-1/2 tablespoons vinegar/ 1-1/2 tablespoons fresh lemon juice/ 3-1/2 tablespoons sugar/ 1/2 teaspoon garlic powder/ 1/2 teaspoon seasoned salt, or to taste.
Nutrition Facts : Calories 92.9, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.4, Sodium 43.6, Carbohydrate 21, Fiber 3.3, Sugar 16.8, Protein 2.4
ALMOST FAMOUS COLESLAW
Here's our take on the coleslaw served at KFC. It's sweet and cooling and a perfect pairing for salty fried chicken or any barbecue sandwich.
Provided by Food Network Kitchen
Categories condiment
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Working with half of the bag at a time, chop the coleslaw mix into 1/8-inch pieces (about the width of the carrots). Transfer to a large bowl. Dice enough of the onion into 1/8-inch pieces to yield 1/4 cup. Transfer to a fine-mesh strainer and rinse with cold water for 1 minute to soften the flavor. Gently wring out the onions in a paper towel and then stir into the coleslaw mix.
- In a pint jar or other container with a tight-fitting lid, stir together the sugar and 3 tablespoons water until the sugar dissolves a bit. Add the mayonnaise, vinegar, mustard powder, paprika and 1/2 teaspoon salt, put on the lid and shake vigorously until completely combined. Stir the dressing into the coleslaw, then set aside for 10 minutes to marinate and soften, stirring a few times. Add more salt, if needed. The coleslaw will keep, covered in the refrigerator, for up to 1 day.
COLESLAW
I found this in the Thanksgiving edition of Family Circle in the 80's and I have been making it ever since--for summer bbq's as well.
Provided by chia2160
Categories Vegetable
Time 10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all dressing ingredients, add cabbage and stir.
- Refrigerate 2-4 hours or up to 3 days.
Nutrition Facts : Calories 33.5, Fat 0.2, Sodium 37.8, Carbohydrate 7.7, Fiber 2.1, Sugar 5.3, Protein 1.1
KITTENCAL'S EASY LASAGNA
This lasagna is easier than most as there is no pre-cooking the noodles, do not use the no-boil noodles for this just regular lasagna noodles, the no-boil with become too soft with the addition of the water --- this was tested using Classico Tomato and Basil Pasta Sauce, any meatless Classico pasta sauce will do fine or you could use your own favorite brand --- I suggest to prepare the meat sauce up to 2 days ahead this will not only save you time but the flavors will ripen and intensify for a better tasting sauce --- cooking time does not include the meat sauce.
Provided by Kittencalrecipezazz
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Grease a 13 x 9-inch baking pan.
- In a skillet cook the ground beef with onion until no longer pink; drain fat.
- Add in garlic (if using) and continue to cook until the meat is slightly browned (about 8 minutes).
- Add in pasta sauce; bring to a simmer over medium heat stirring.
- Reduce heat to low, cover and simmer for about 40-45 minutes or even a little longer stirring occasionally, and seasoning with salt and pepper towards the end of cooking time (if you are making ahead cool to room temperature cover and refrigerate for up to 2 days, heat the sauce on top of the stove or in the microwave until hot before using for the lasagna).
- Meanwhile in a bowl mix all the filling ingredients together until well combined (taste the mixture and if so desired you may add in more seasoned salt and black pepper to suit taste).
- TO ASSEMBLE; spread 1/3 meat sauce into the bottom of the dish, then place 3 uncooked noodles lengthwise on the sauce (if desired you may use another noodle at the end of the dish facing across but you will need to snap off a bit of the end to fit in the dish).
- Dollup then spread half the ricotta cheese mixture on top of the noodles leaving about 1-inch space from the edge of the dish (the cheese mixture does not have to cover the noodles completely).
- Repeat with 3 noodles, remaining cheese mixture, then 1/3 of the meat sauce.
- Top with remaining 3 noodles then remaining 1/3 meat sauce.
- Sprinkle 1 cup shredded mozzarella cheese on top then 1/3 cup Parmesan cheese.
- Using a small spoon drizzle the water all around the edges of the pan at the same time slightly pushing the edges of the lasagna inwards to make room for the water.
- Place onto a baking sheet to prevent any spills (your pan will be very full).
- Set oven to 350 degrees F (oven rack set to bottom position).
- Cover tightly with a double layer of foil and bake for 45 minutes.
- Uncover and bake an additional 10-15 minutes.
- Allow to stand for 20 minutes before serving.
Nutrition Facts : Calories 617.5, Fat 38.7, SaturatedFat 21.6, Cholesterol 192, Sodium 494.6, Carbohydrate 25.8, Fiber 1.1, Sugar 2.1, Protein 40.2
KITTENCAL'S FAMOUS GREEK SALAD
Be prepared for the best Greek salad on the planet! --- plan ahead the dressing needs at least 2 or more hours to blend the flavors, I sometimes add in 1/4 cup Parmesan cheese to the dressing for a more cheesy dressing, all amounts may be adjusted to taste ---- to marinade the salad allow to sit at room temperature before serving, see bottom of instructions --- you will find this and many more of my recipes posted here http://kittencalskitchen.com/2009/04/13/kittens-famous-greek-salad/ ---also see my recipe #359292
Provided by Kittencalrecipezazz
Categories Greek
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
- Season with black pepper.
- Chill in fridge for a couple of hours before using to blend flavors.
- Place the salad ingredients in a large bowl.
- Pour dressing over; toss to combine.
- If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).
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- In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.
- With a fine shredder, shred the peeled carrots, then hand-squeeze to remove as much moisture as possible; add to the bowl.
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