CAJUN COLE SLAW
A zesty alternative to your usual slaw. Make this about an hour before serving so flavors have a chance to meld, or make the day before and refrigerate until ready to serve. To make this vegetarian, use vegetarian Worcestershire sauce. Cook time is refrigeration time.
Provided by Outta Here
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, whisk the mayonnaise and mustard until combined. Add olive oil slowly while whisking and whisk until the mixture has returned to the original thickness of the mayo.
- Add the hot sauce, ketchup, vinegar, worcestershire and lemon juice, whisking completely after each addition.
- Stir in the garlic powder and salt and pepper.
- Place bell peppers, onion and cabbage in a large bowl, pour dressing over and toss to thoroughly combine.
- Refrigerate for at least an hour.
- Serve cold.
CREAMY BLACK PEPPER COLESLAW
Cutting the cabbage coarsely gives the dish a different look from shredded-cabbage slaws. A full teaspoon of black pepper lends pleasant warm heat without overpowering. Make the dish up to one day ahead if you like-the veggies will stay crisp and the flavors will meld as the slaw chills.
Provided by Adam Hickman
Time 15m
Yield Serves 4 (serving size: 3/4 cup)
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients in a medium bowl. Add cabbage, carrot, and parsley; toss to coat.
Nutrition Facts : Calories 77, Carbohydrate 8 g, Cholesterol 0.0 mg, Fat 4.1 g, Fiber 3 g, Protein 2 g, SaturatedFat 0.0 g, Sodium 315 mg, Sugar 3 g
COLESLAW
This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.
Provided by Kay Chun
Categories easy, salads and dressings, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
- Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
- Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
- Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.
PEPPERS AND PARMESAN CHEESE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a skillet over medium high heat. Add extra-virgin olive oil, crushed garlic and peppers. Season with salt and pepper. Saute until just tender, 6 or 7 minutes. Sprinkle in cheese and remove from heat. Transfer peppers to a platter. Garnish with chopped parsley. Cover with foil to keep warm until ready to serve.
CRISP SAGE & PARMESAN PORK WITH RED APPLE COLESLAW
Perk up some pork with this full flavoured sage and red apple coleslaw recipe
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Lay the pork steaks between two sheets of cling film or baking paper and bash with a rolling pin until approx 1cm thick. Whizz the bread in a food processor to make breadcrumbs. Add the sage and pulse a few more times to roughly chop the leaves. Mix in the Parmesan and spread over a large plate. Season with black pepper.
- One by one, dip each steak into the beaten egg, allow the excess to drip off, then press into the breadcrumb mix on both sides. Set aside.
- Heat the oil in a large non-stick frying pan and fry the steaks for 3-4 mins on each side until cooked through. Meanwhile, mix the cabbage, buttermilk or yogurt and apple, then season. Serve the steaks with the coleslaw and a lemon wedge, if using, for squeezing over.
Nutrition Facts : Calories 380 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 0.7 milligram of sodium
BAREFOOT CONTESSA'S PARMESAN BLACK PEPPER CRACKERS -INA GARTEN
I saw Ina make these on her cooking show. The episode was entitled "Bed and Breakfast". I made them and my husband said they are like a savory Parmesan cookie, because they are thicker than a cracker. They were super easy to make and taste nice! The house smelled of yummy parmesan, while they were baking.
Provided by Juenessa
Categories Lunch/Snacks
Time 40m
Yield 30-36 crackers
Number Of Ingredients 6
Steps:
- Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. (**I think this is where personal preference and maybe even altitude will effect the outcome of these crackers. I started out with 1 stick of butter, then blended all the other ingredients together. The "dough" was too crumbly and looked like a struesel topping that you would put on top of muffins or a coffee cake. The one stick of butter is what Ina calls for in her recipe. I think this is a typo. I added another 1/2 stick of butter to the flour mixture, and then beat it with the paddle attachment on my mixer. This is when the "dough" balled up and looked right. So, I think this recipe needs between 1 stick and 1 1/2 sticks. You might even get by with 1 1/4 sticks.).
- Add the Parmesan, flour, salt, thyme and pepper and combine.
- Dump the dough on a lightly floured board and roll into a 13-inch long log.
- Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
- Meanwhile, preheat the oven to 350 degrees F.
- Cut the log crosswise into 1/4 to 1/2-inch thick slices.
- Place the slices on a sheet pan and bake for 22-25 minutes.
- **Cook time does not include freezing the dough for between 15-30 minutes (mine were hard enough to easily cut at 15 minutes).
Nutrition Facts : Calories 72, Fat 5.5, SaturatedFat 3.4, Cholesterol 14.7, Sodium 98.6, Carbohydrate 4.1, Fiber 0.1, Protein 1.7
PARMESAN BLACK PEPPER COLESLAW
Steps:
- Remove 4 to 5 of the attractive outer leaves from cabbage, rinse, and pat dry. Store in plastic bag in the refrigerator until you are ready to garnish slaw. Quarter the cabbage lengthwise and remove the tough core. Slice quarters thinly to yield 12 cups. (Save extra cabbage for another use.) Place in a large nonreactive bowl. Slice bell pepper lengthwise into thin strips; cut strips in half and add to bowl with cabbage. In a small bowl, whisk together vinegar, oil, sugar, 2 1/4 teaspoons pepper, and 3/4 teaspoon salt. Pour over cabbage mixture and toss to coat well. Marinate, uncovered at cool room temperature, 30 minutes. Grate cheese using the coarse side of a hand grater or a food processor to yield 1 1/2 cups. (You will probably have some cheese left over.) Be sure to grate cheese coarsely, not finely, for this recipe. Add to the slaw mixture. Whisk together the mayonnaise and sour cream; add to the cabbage mixture, and toss well. Cover bowl with plastic wrap and refrigerate 2 hours. (Slaw can be made 6 hours ahead; bring to room temperature 30 minutes before serving.) TO SERVE: Taste and season with more salt and pepper if needed. Line a shallow serving bowl with the reserved cabbage leaves and mound slaw on top.
More about "parmesan black pepper coleslaw food"
CREAMY PARMESAN COLESLAW
From intoxicatedonlife.com
AUNT MARY'S PEPPER SAUCE COLESLAW - SOUTHERN BITE
From southernbite.com
MY FAVORITE COLESLAW (WITH LEMON AND …
From thefoodcharlatan.com
GREEN CABBAGE AND PARMESAN COLESLAW - DELICIOUS.
From deliciousmagazine.co.uk
BLACK FOLKS SOUL FOOD SOUTHERN COLESLAW RECIPE
From thesoulfoodpot.com
6 CREATIVE SPINS ON COLESLAW - THE MANUAL
From themanual.com
SERIOUSLY GOOD HOMEMADE COLESLAW - INSPIRED TASTE
From inspiredtaste.net
PARMESAN BLACK PEPPER POPCORN | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
PARMESAN-BLACK PEPPER NO-KNEAD BREAD | WILLIAMS SONOMA
From williams-sonoma.com
RECIPE: PARMESAN BLACK PEPPER COLESLAW - RECIPELINK.COM
From recipelink.com
10 BEST BLACK PEPPER COLESLAW RECIPES | YUMMLY
From yummly.com
RADISH AND CORN COLESLAW - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
BLACK PEPPER PARMESAN COLESLAW - INSTACART.COM
From instacart.com
PARMESAN AND BLACK PEPPER POPCORN | WILLIAMS SONOMA
From williams-sonoma.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love