CRUNCHY SLAW
Provided by Trisha Yearwood
Categories side-dish
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter.
- Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss.
GWEN'S COLE SLAW
Steps:
- Kosher salt and freshly ground black pepper
- In a large bowl, combine the cabbage, onion, mayonnaise, relish, lemon juice, Dijon-mayonnaise spread and salt and pepper to taste. Chill for at least 30 minutes and up to overnight before serving.
TRISHA YEARWOOD CROCKPOT MAC AND CHEESE RECIPE
Steps:
- Spray crockpot with cooking spray.
- Mix in macaroni, evaporated milk, milk, butter, salt, pepper, and all but 1/2 cup of the grated cheese.
- Spread the left over cheese on top and sprinkle with paprika.
- Cover and cook on low heat for 3 hours and 15 minutes.
- Stir and serve hot.
- Enjoy!
Nutrition Facts : Calories 200 cal
BLUE CHEESE COLE SLAW
Steps:
- In a large bowl, mix together the mayonnaise, sour cream, blue cheese, vinegar and some salt and pepper and stir until well combined. Add the cabbage and onions and toss to combine. Cover and refrigerate until serving.
TRISHA YEARWOOD'S BROCCOLI SALAD
This is from Trisha Yearwood's 1st cookbook, Georgia Cooking in an Oklahoma Kitchen that she wrote with her mom and sister. This is my husband's favorite broccoli salad. Trisha says "This is great served with barbecued pork ribs or prepared to take to a covered dish supper, because it's sturdy enough to stand at room temperature for a while without wilting. It also adds great color to a picnic spread." I've entered it as written, but we like to use red onion and golden raisins. Preparation time includes chilling time.
Provided by DeniseBC
Categories Vegetable
Time 2h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet, cook the bacon over medium heat just until crisp; drain on paper towels. When cool enough to handle, crumble the bacon and set aside.
- Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
- In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar, and raisins. Add the broccoli and toss to coat with the dressing. Refrigerate for 1 hour.
- Just before serving, fold in the sunflower kernels and all but 2 tablespoons of the crumbled bacon. Sprinkle the reserved bacon over the salad to garnish. Serve immediately.
RAINBOW COLESLAW
Provided by Trisha Yearwood
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the apple cider vinegar and honey in a large mixing bowl and whisk until combined. While continuously whisking, slowly pour the olive oil in to emulsify the dressing. Sprinkle in the celery seed, salt and freshly ground black pepper and stir to combine.
- Add the carrots, green cabbage and purple cabbage. Toss with the dressing and transfer to a serving dish.
FOURTH OF JULY COLESLAW
Provided by Trisha Yearwood
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Remove and discard any bruised or undesirable outside leaves from the head of cabbage. Quarter the cabbage and grate it into a large bowl using the coarse side of a hand grater or the shredding blade of a food processor. Grate the carrot and add it to the cabbage, tossing together to combine. Add the onion, pickles, mayonnaise, salt and pepper. Stir together until thoroughly mixed. Chill for 1 hour before serving.
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