WARM BRUSSELS SPROUT SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until rendered and crisp, about 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
- Increase the heat to medium high and add the Brussels sprouts, 1/2 teaspoon salt and a few grinds of pepper to the pan. Cook, stirring often, until bright green and slightly wilted, 2 to 3 minutes. Remove from the heat and drizzle in the vinegar; toss well to coat. Transfer to a bowl and top with the pancetta.
SESAME RICE WITH WARM BRUSSELS SPROUT-SHIITAKE SLAW AND SMOKY TAHINI DRESSING
This healthy Brussels sprout recipe is delicious enough to convert even those who feel dubious about this vitamin C-packed crucifer. The leafy sprouts get their moment in the spotlight in a shiitake-sesame rice bowl drizzled with a smoky tahini dressing.
Provided by Silvana Nardone
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the smoky tahini dressing: In a blender, blend together the tahini, lemon juice, paprika, cumin, garlic, 1/2 teaspoon salt and 1/2 cup cold water until creamy.
- For the sesame rice: Bring a medium pot of water to a boil, add the rice and 1/2 teaspoon salt, and reduce the heat to medium-low. Simmer, uncovered, until al dente, about 15 minutes; drain. Stir in the sesame seeds and sesame oil.
- For the warm Brussels sprout-shiitake slaw: Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining tablespoon olive oil, Brussels sprouts and the date; cook, stirring occasionally, until tender and slightly charred, about 5 minutes. Season to taste with salt. Divide the rice among 4 serving bowls, and top each with some of the warm Brussels sprouts-slaw and tahini dressing.
Nutrition Facts : Calories 500, Fat 25 grams, SaturatedFat 3.5 grams, Cholesterol 29.9 milligrams, Sodium 660 milligrams, Carbohydrate 61 grams, Fiber 11 grams, Protein 17 grams, Sugar 8 grams
CITRUS SLAW
Provided by Rachael Ray : Food Network
Categories side-dish
Time 11m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Remove metal top from jar and loosen the marmalade up in microwave 15 seconds. Spoon loosened marmalade into a bowl then whisk in lemon and lime juice, hot sauce and olive oil. Toss slaw salad with dressing and season with salt and pepper.
WARM CORN AND SHIITAKE FRISEE SALAD
Steps:
- In a tall cup (using a hand blender) or blender cup, add mustard, shallots, soy and vinegar. Blend and drizzle in 1 cup of oil to emulsify. Season with pepper and a little salt. Check for seasoning. Set aside at room temperature. Using a hot non-stick pan, coat with remaining oil and saute garlic for 2 minutes. Add shiitakes and cook until soft, about 4 minutes. Add corn and saute for 3 minutes. Deglaze with vinaigrette and just heat. In a large bowl, place frisee and pour hot vinaigrette over. Mix well and serve immediately.
- PLATING Place in a large salad bowl and garnish with fresh cracked black pepper.
NEW ENGLAND DOG AND SLAW BITES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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 and crisp casings of dogs, browning over medium heat. Remove dogs, wipe skillet and add another tablespoon of butter. Brown and crisp the rolls in melted butter.
- While dogs and rolls cook, mix relish, ketchup, mustard, and vinegar in a bowl and add the cabbage. Coat well with dressing and season with salt and pepper.
- Stuff dogs in rolls and top with mounds of slaw. Cut each dog into 3 pieces and serve.
ABSOLUTELY BEST HOT SLAW RECIPE
This is the exact hot slaw recipe from the world famous Forest View Gardens that used to be in Cincinnati. Unfortunately the place closed down years ago but that won't stop you from recreating the exact recipe they used in your own kitchen! What I have below is precisely the quantities and procedure we used for large scale production for a lot of people. If you are doing a smaller party or dinner, you can adjust the amounts accordingly. Keep in mind that the excess dressing can be refrigerated. Tips: Do not let this hot slaw sit around with dressing in it. It must be fresh! Don't over fill the bowl with dressing. I personally like just enough dressing to wet the cabbage and bacon and not a drop more. Make a whole gallon of dressing and bacon bits and store what you don't use for later. At Forest View Gardens, we made 30 gallons of dressing and 200 pounds of bacon bits on Thursday and it lasted the whole week!
Provided by kerrywsmyth
Categories Salad Dressings
Time 32m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Fully cook bacon.
- While it is still hot, fill a food processor with bacon (do not add the grease to processor!) and chop it into coarse bits (If processor is not available, you should chop the bacon prior to cooking).
- Put hot chopped bacon in a strainer on a bowl to catch excess grease.
- Repeat until all bacon is chopped.
- Set bacon bits aside.
- Start with a Gallon container with a large mouth.
- Add sugar, vinegar, water, oil, salt, garlic.
- Stir with a large mixing spoon, making sure you get all the sugar off the bottom of the container.
- Heat the amount of dressing you plan on using on the stove on low heat or a steam table, stopping short of a boil (you will use 4-6 oz per serving).
- Fill salad bowls with shredded cabbage.
- Sprinkle about 2 tbsp of the fresh bacon bits on top of cabbage. Refrigerate until ready to serve.
- Immediately before serving, stir hot dressing well, then use a ladle to pour about 4-6 oz on the slaw making sure you thoroughly wet all the cabbage and bacon.
- Enjoy!
WARM ASIAN-STYLE SLAW
Categories Salad Ginger Vegetable Side Sauté Vegetarian Carrot Spring Cabbage Gourmet Vegan Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Make dressing:
- Whisk together dressing ingredients.
- Make slaw:
- Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.
More about "warm shiitake slaw recipes"
23 BEST SHIITAKE MUSHROOM RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Jul 8, 2022Category Recipe Roundup
- Shiitake Mushroom Pasta. Let’s start this list with a dish everyone loves; creamy, mushroom pasta. I mean, how could you not? This recipe is a meat-free version of an Italian pasta dish: tagliatelle alla boscaiola (woodman’s tagliatelle).
- Baked Shiitake Mushrooms. If you’re looking to serve up the perfect easy-to-make side dish, look no further. These baked shiitake mushrooms pair beautifully with chicken, steaks, or even eggs.
- Crispy Shiitake BLT Sandwich. Like I said, when cooked, shiitake mushrooms have an incredible meaty texture. Of course, that means they are a fantastic substitute for meat.
- Stuffed Pasta Shells with Ricotta, Spinach, and Mushrooms. Baked pasta dishes are always so warm and comforting. There’s nothing better than coming home to a big bowl of filled pasta shells on a long day.
- Sauteed Mushrooms. Sometimes, the simplest things are the best. And this simple sauteed mushroom recipe is a great way to really highlight the complex flavor and texture of meaty shiitakes.
WARM MUSHROOM SALAD WITH SESAME DRESSING • JUST ONE …
From justonecookbook.com
4.6/5 (89)Total Time 30 minsCategory Main Course, Salad, Side DishCalories 157 per serving
- Toast sesame seeds in a frying pan (without oil) until fragrant, about 3-5 minutes. Swirl and shake the pan once in a while for even toasting. Transfer the toasted sesame seeds into your Japanese mortar and pestle. Grind the sesame seeds about half way (This adds texture to the dressing). If you don’t have a Japanese mortar and pestle, you can use a food processor or grind between your palms.
- Remove the end of king oyster mushrooms and cut in half, about 2 inch (5 cm) long. Then cut it into slices.
30 REFRESHING SLAW RECIPES FOR SUMMER | BON APPéTIT
From bonappetit.com
WARM RED CABBAGE SLAW RECIPE | FEASTING AT HOME
From feastingathome.com
EASY SHIITAKE MUSHROOM RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
WARM SHIITAKE SLAW RECIPE | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
WARM SHIITAKE SLAW | RECIPE | SLAW RECIPES, FOOD NETWORK
From pinterest.com
HEALTHY BROWN RICE RECIPES - FOOD NETWORK
From foodnetwork.com
WARM SHIITAKE SLAW | RECIPE | FOOD NETWORK RECIPES, RECIPES
From pinterest.com
WARM SHIITAKE SLAW | PUNCHFORK
From punchfork.com
WARM SHIITAKE SLAW – RECIPES NETWORK
From recipenet.org
7 SHIITAKE MUSHROOM RECIPES THAT ARE HEALTHY AND …
From wellandgood.com
LEAF-WRAPPED WINTER SQUASH WITH PORK AND SHIITAKES RECIPE
From seriouseats.com
RECIPES AND GLOBAL DISHES | FOOD NETWORK UK
You'll also love