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Found 3 results

  1. As you probably know by now, Chick-Fil-A is replacing their semi-famous cole slaw with a kale salad. At least they were kind enough to publish the cole slaw recipe, although it's not exactly a state secret: 4 teaspoons vinegar ¼ cup sugar ¼ teaspoon dry mustard ¼ teaspoon salt 1 cup mayonnaise 2 bags (10 oz bags) fine shredded cabbage, chopped to 1/8 inch ¼ cup finely chopped carrots Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours and serve. Made this over the weekend and yep, it tasted like the CFA cole slaw.
  2. What comes first: Make/Get pulled pork. This pulled pork was made hot and fast at 275. Seven pounds took all of 5.5 hours. Make/Get Crepes. Stores now sell pre-made crepes in a sealed pack if you don't feel like fussing with it. Get a fresh, fully ripe pineapple. The riper the better (but the meat of the pineapple must still be yellow and not brown). Then: Thinly slice the pineapple about 1/16th to 1/8th inch thick. Rub the slices with brown sugar. Throw on grill until cooked, and they have a tacky (non juicy surface). If the pineapple is still too juicy it will make the crepe fall apart when eaten. Put a healthy dose of pulled pork on the seared Pineapple slices. Sauce it up with your favorite sauce. Consider adding a bit of chipotle or sriracha pepper powder to balance out the sweetness. Add a dollop of lemon/vinager/cream based cole slaw. Some freshly sliced cooked bacon give the double-pork whammy. Roll it up and serve!
  3. Here is a recipe for cole slaw, not original to me, from a famous seafood restaurant here in OKC that people rave about. Herman’s Cole Slaw Ingredients: 1 head cabbage, thinly sliced 2 onions, thinly sliced 1/2 cup plus 2 tablespoons sugar 1 cup cider vinegar 1 teaspoon dry mustard 2 teaspoons salt 1 teaspoon celery seed 1 clove garlic, minced 1/2 - 3/4 cup vegetable oil 2 bottles of sliced pimentos Directions: Shred cabbage & onions. Cover with the 1/2 cup sugar. Set aside for about one hour. Boil vinegar, 2 Tbsp sugar, mustard, salt, and celery seed; pour over cabbage while hot. Add grated diced pimientos. Add garlic & salad oil. Let set 24 hours; serve cold. It is quite tart, so add sugar "to taste". Will keep in refrigerator for weeks. Enjoy!
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