KFC Cole Slaw Secret Recipe

• 8 1/8 cups cabbage
• 1/3 cup carrot
• 1/2 cup mayonnaise
• 1/8 cup milk
• 1 teaspoon onion chopped fine
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup buttermilk
• 2 tablespoons lemon juice

First core the cabbage and then shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Then shred the cabbage.

In a bowl combine with a whisk combine the buttermilk, mayonnaise, milk and lemon juice mix till well combined.

Next, add the seasoning.

Next, add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hrs.

enjoy

More free recipes

3 lb Squid, cleaned and cut into
-rings
Flour for coating, at least
-3 cups
Salt and pepper to taste
Oil for deep frying. Peanut
-oil is best.

Deep-fried squid is one of the most popular seafood dishes in the
world. It is made in almost every country where squid is eaten.  Once
you taste it, you’ll see why.  The rings emerge juicy, sweet and
crisp.

Served with several dipping sauces, this dish makes an excellent hors
d’oeuvre or main course.  This recipe calls for a dry coating.  Wet
coatings, such as tempura batter, are delicious, too, though they are
a little more trouble to apply.

Dry the rings thoroughly with paper towels.  Coat with flour, to
which salt and pepper have been added.

Heat oil to 350F in a deep-fat fryer or heavy casserole.  If you
don’t have a temperature control or thermometer, you can guess at the
temperature by dropping a few drops of water into the oil.  It should
sizzle immediately on contact.  Plunge basket laden with one layer of
squid into oil which should bubble vigorously on contact.  If you
don’t have a basket for deep frying, use a large spoon or tongs to
immerse squid in oil, and to remove. Fry until coating turns golden
brown, about 3 or 4 minutes.

Remove squid and drain.  Turn down heat to moderate until just before
you are ready to cook the next batch; oil will overheat when the
fryer is empty.  Remove excess oil from squid with paper towels.

Serve rings hot with any of the dipping sauces described below or with
lemon wedges.  Cole slaw is a natural with deep fried squid.

1      Lb.           frozen cod
Batter:
1                      egg
3/4  C.             flour
1/2  C.             water
1      Tsp.         salt
1      Tbsp.       sesame seed

Mix together. Cut cod fillets into serving sizes. Dip
pieces into batter (make sure pieces are dry so batter will
stick). Deep fry in 1-inch of oil for 10 to 15 minutes each
side or until golden brown. Serves 3 to 4 adults.

These fish fillets are battered with a beer batter with Cajun seasonings then deep fried.

INGREDIENTS:

2 pounds of fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce
2 tablespoons salt, divided
2 teaspoons black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided, or to taste
3 cups fine yellow corn flour*
vegetable oil or shortening for deep frying

PREPARATION:

In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour.
Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate. Preheat oil in deep fryer to about 370ºF.

Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook.

Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil.

Use this batter to fry shrimp, oysters, and other shellfish.
Serves 4

Stephen Ceideburg 2 ts Peanut or other vegetable

-oil 1 md Carrot, peeled and cut into

-4-inch sticks 4 Green onions, cut into

-3-inch sections 8 Quarter-size slices ginger

-(no need to peel) 1 ts Whole allspice

3 Star anise pods, broken up

1/2 ts Whole peppercorns

2 sm Dried chiles, any loose

-seeds removed 2 Tilapia, cleaned and scaled

-(2 1/2 to 3 pounds in all) Salt 3 tb White wine

1/2 c Fish or poultry stock

1 tb Butter (optional)

More Tilapia Fish Recipe

1 can of corned beef (Or 2 cups of cooked corned beef)

1 med onion shredded

2 med. celery sticks chopped

5 fair sized potatoes chopped

2 tbsp. butter

1 diced green pepper

garlic to your taste (I use about 3 cloves or so)

1 cup mushrooms (I omit this now since my daughter has decided they are gross ) LOL

1 tbsp of worcestshire sauce

a dash or two of italian seasoning

salt and pepper to taste

2- 10 oz cans of chicken broth

-Grind up or chop your corned beef and toss it in the crock pot with all the other ingredients in the list above.

-Cook in your crock pot on low for 8 hours. When the potatoes are well cooked I mash them in the pot and add a little water if need be. Then serve it with warm bread and salad!

a mouth watering experience.

3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)

2 carrots, chopped into 2″ pieces

5 small red potatoes, halved

1 onion, quartered

1 small turnip, chopped into 2″ pieces

3/4 cup malt vinegar

1/2 bottle (6 oz) Irish stout (Guiness?)

1 tsp mustard seed

1 tsp coriander seed

1 tsp black peppercorns (whole)

1 tsp dill seed

1 tsp allspice (whole)

1 bay leaf

1 small (2 Lb) head cabbage, cut into wedges

In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in bottom. Add the liquids. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve with Coarse Grain Mustard and Horseradish Sauce.

-Horseradish Sauce:

1/2 pint whipping cream

3 Tbsp prepared horseradish

Whip cream until it peaks, then fold in horseradish.

Seasoned to taste, this is a great corned beef and cabbage recipe.

Yield: 6 servings

4 1/2 lb. Corned beef brisket

2 md onions, quartered

1 cabbage head, cut in small wedges

1/2 tsp. pepper

3 tbsp. vinegar

3 tbsp. sugar

2 c. water

Combine ingredients in removable liner with cabbage on top. Cut meat to fit, if necessary. Place liner in base. Cover and cook on low 10-12 hours, high 6-7 hours, or auto 6-8 hours.

Wonderful and easy to cook corned beef and cabbage..

Directions:

Mix ingredients together and divide into 4 sections. Make a giant hamburger with each section. Place 1/4 mushroom mixture on half of each hamburger, leaving a 1-inch edge. Fold meat over filling and firmly seal the edges with a fork. Broil about 10 minutes, turning meat only once.

Serves 4.