Mykfccoleslawremake Recipes

Steps:

• Mix 1/4 cup of the divided milk with the vinegar and lemon juice in a glass (I use my glass measuring cup, less dishes). "Stir well" and let sit, "undisturbed", for 5 minutes (this is to create buttermilk).
• Meanwhile, in a large glass or plastic bowl, thoroughly mix (whisk) together the remaining 1/4 cup milk with the Miracle Whip, sugar, salt, pepper, celery seed and dried onion. Now your butter milk should be ready, so mix that in well, also.
• Now for the veggies. You can either put the bag of coleslaw mix into a food processor to dice it up very tiny (like KFC), or leave it shredded the way it is packaged. Your choice.
• Gently stir the slaw mix into the dressing until completely coated. It will look very dry, and you will probably not like it if you eat it right away (over night is the key to this). Cover the glass or plastic bowl tightly with plastic wrap and leave it sit for a full 24 hours. (Really). Stir at least once overnight.
• Next day, remove from the fridge, stir to moisten and serve. Enjoy!

Steps:

• In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside.
• In a large bowl, stir together the flour and salt. Pour in the eggs and milk, and stir until well blended using a sturdy spoon. Form the dough into 2 inch balls, and roll out into circles 1/4 inch thick on a floured surface.
• Form the beef into golf ball sized balls, and place each one onto one half of a dough circle. Fold the other halves of the circles over to enclose the dough. Seal the edges using a saucer or pressing with your fingers.
• Heat the oil in a deep fryer to 365 degrees F (185 degrees C), or over medium-high heat in a large deep skillet. Fry the Keuchle until golden brown, turning once. It should take about 10 minutes total for each batch.

Steps:

• Mix vegetables in bowl.
• Mix remaining ingredients in another bowl.
• Pour over top of vegetables.
• Mix well.
• Cover and refrigerate at least 2 hours before serving.

Steps:

• In a small skillet, combine the coriander, cumin, fennel, cardamom, peppercorns and 15 curry leaves. Heat the spice mixture over medium heat, stirring often, until the spices are toasted and fragrant, 5 to 8 minutes. Transfer to a spice grinder and grind into powder. (You should have about 3 1/2 tablespoons.) Set aside the toasted curry powder.
• In a large, heavy-bottomed pot, heat the coconut oil over medium-high. Add the onion, garlic and ginger, and cook, stirring often, until the onion has softened, about 8 minutes. Add the toasted curry powder, paprika, turmeric and salt, and cook, stirring, another 2 to 3 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
• Add the chicken and toss to cover it in the onion mixture. Add the pandan, cinnamon and lemongrass, reduce heat to medium-low, cover, and cook, for about 20 minutes, stirring occasionally.
• Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes more. (The light meat will be cooked before the dark meat; you can simply remove it when it's done and add it back in when the dark meat is cooked.)
• Add the vinegar and season to taste with salt.