Hot Slaw With Bacon Food

HOT BACON - CABBAGE SLAW

Steps:

• Fry bacon until crisp in very large pan; remove from pan, then saute onion in pan fat.
• While bacon and onion is frying, toss cabbage and carrots; set aside.
• Prepare dressing: mix vinegar, sugar, salt and mustard; add to onion in pan, stir until sugar dissolves.
• Add cabbage & carrots back into pan; stir until coated with sauce.
• Return bacon pieces to pan; toss in peanuts, if used.
• NOTE: DOUBLE the sauce ingredients if you like juicier slaws.
• SUGGESTION: Add more bacon and carrots for a Main Dish meal.

ABSOLUTELY BEST HOT SLAW RECIPE

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!

BOURBON-BACON SLAW

Steps:

• In a small bowl, combine the mayonnaise, bourbon, lime juice, brown sugar, mustard, chili powder, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour the dressing over the cabbage in a large bowl and toss to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Just before serving, stir in the bacon.

HOT SLAW A LA GREYHOUND GRILL

Steps:

• In an 8-quart stockpot, bring 4 quarts water to a boil over high heat. Blanch the cabbage by submerging it in the boiling water just until it turns a dull grayish purple, about 5 minutes. Drain in a colander, shake the colander for a minute or so to remove excess water, and reserve.
• Scatter the bacon in a 12-inch dry skillet over medium-high heat. With a wooden spoon, move the pieces around until the bacon is firm and barely crisp, about 4 minutes. Remove with a slotted spoon and reserve.
• Pour the vinegar into the skillet. It will hiss and pop at first but will soon subside. Swirl the vinegar around with the spoon, stirring up any browned bits of bacon. Add the celery seeds and red pepper flakes and stir.
• Add the cabbage to the skillet and toss to coat it with the vinegar. Add the salt, pepper, and reserved bacon, and continue to sauté, stirring the cabbage around the pan until all its bright magenta glory has returned, about 4 minutes.
• Place the slaw in a bowl and shake pepper vinegar over it to taste. Pass the cruet at the table for those who wish to fire it up further.

PAULA DEEN'S HOT BACON COLE SLAW

Steps:

• In a large skillet, cook bacon until crisp.
• Remove to paper towels to drain.
• Crumble bacon and set aside.
• In reserved bacon fat, cook onions and bell peppers until limp, about 5 minutes.
• Add shredded cabbage and cook until limp, but not soft, about 3 to 5 minutes.
• Add chili powder and salt, to taste.
• Add tomatoes and simmer just until warmed through.
• Slaw should be slightly crisp.
• Adjust seasonings and add salt to taste.
• Serve quickly with crumbled bacon.

GERMAN HOT SLAW

Steps:

• Fry bacon until crisp; remove and drain on paper towels.
• Add sugar, salt, and pepper to drippings.
• Stir until dissolved.
• Add vinegar and water, cooking briefly.
• Pour over cabbage.
• Top with bacon.

MOM'S HOT SKILLET BACON COLE SLAW WITH APPLES

Steps:

• Fry bacon, remove from the skillet and crumble.
• In the bacon fat, combine the vinegar, water, sugar, celery seed and salt.
• Bring to a boil and reduce the heat.
• Stir in the cabbage and apple.
• Simmer about 1 minute.
• Sprinkle bacon on top and serve hot.