COLE SLAW
Homemade Cole Slaw Recipe | Easy Cole Slaw Dressing
Provided by Robert Irvine : Food Network
Categories side-dish
Time 20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.
RIO GRANDE ESPECIAL
I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!
Provided by Kim Grant
Categories Salad Taco Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
- Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g
RIO GRANDE COLE SLAW
Steps:
- To prepare cabbage for slaw, discard tough or badly bruised outer leaves, wash the head, then cut it in half through the stem end. Shred the cabbage with a sharp knife to get long, thin pieces. You can also use a food processor to chop the cabbage. 1 pound of cabbage yields about 6 cups of loosely packed shreds. For slaw: Combine cabbage, carrots, scallions, and cilantro. Top with 1/3 cup Tangy Dressing, ketchup and cumin. Yield: 4 servings
- For dressing: Mix sugar, salt and dry mustard. Add vinegar and water and stir until sugar dissolves.
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