New England Dog And Cole Slaw Bites Rachael Ray Recipes

Steps:

• Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.

Steps:

• In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.
• Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
• Mound up the salad on plates, top with seared dogs, and serve.

Steps:

• Mix vinegar and sugar.
• Add oil.
• Add cabbage to dressing and season with salt and pepper.
• Toss with fingers to combine.
• Adjust seasoning.
• Let stand 20 minutes.
• Re-toss and serve.

Steps:

• Make sure the measurements are heaping tablespoons. Mix relish, ketchup, mustard and vinegar in a large bowl and add the cabbage. Mix until cabbage is coated well with the dressing and season to taste with salt and pepper.
• Place dogs in a medium skillet with 1 inch of water. Pierce the casings and bring water to a simmer. Cook 6 to 7 minutes, drain and add 1 tablespoon butter to the pan. Melt butter, add dogs and brown over medium heat until crisp. Remove dogs, wipe skillet and add the remaining tablespoon of butter. Brown and crisp the rolls in the melted butter.
• Stuff dogs in rolls and top with mounds of slaw. Cut each dog into 3 pieces if you're doing this as an appetizer - or eat the whole thing - one per person.