K f c coleslaw

Ingredients

8 cups finely chopped cabbage
1/4 cup carrot, shredded
1/3 cup sugar
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tbsp white vinegar
2 1/2 tbsp lemon juice

How to prepare

Cut cabbage and carrots into sm pieces about the size of rice kernels. In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving. Serves 6 to 8.

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Vegetarian red beans and dirty rice

Ingredients

2 cup brown rice
1 1/2 cup chopped red onion
3 garlic cloves, minced
1 cup finely diced carrots
1/2 cup chopped celery
1 jalapeno pepper, seeded and minced
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp chili powder
3 3/4 cup vegetable stock
1 bay leaf
1 1/2 cup cooked red beans
1 1/2 cup chopped tomatoes
1/2 cup fresh or frozen corn kernels
1/2 tsp sea salt
3 tbsp chopped fresh parsley
3 tbsp chopped fresh cilantro

How to prepare

Place medium-sized pot over med heat add the rice, onion, garlic, carrots, Celery, jalapeno, cumin, coriander, and chili powder, and heat for 3 to 5 mins, Stirring almost constantly, until lightly browned in another pot, bring the stock And bay leaf to a boil and add to the rice mixture cover the pan, lower the heat, And simmer for 15 mins add the beans, tomatoes, corn, and salt stir, cover, and Simmer for 15 more mins, or until the liquid is absorbed remove from the heat and Add the parsley and cilantro makes 8 cups, serves 6 to 8.

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Boston Market’s Creamed Spinach

Ingredients

3 tbsp margarine or butter
3 tbsp flour
2 cup milk
1/2 cup grated Parmesan or Romano cheese
1 med onion, finely chopped
2 cloves garlic, minced

12 tbsp butter
2 pkg frozen chopped spinach, thawed, squeezed dry
salt and pepper

How to prepare

Combine flour and butter in saucepan; heat and stir to make roux. Add milk (more if necessary) and cheese. In another pot, saute onion and garlic in butter; add spinach. Cook for 10 min., or until spinach is hot and onion is translucent. Add white sauce and mix thoroughly. Add salt and pepper.
NOTE: You can make this ahead and reheat in a casserole (sprinkle with buttered breadcrumbs).

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Savory marinade for pork

Ingredients

1 cup dry white wine
3 lg cloves garlic, minced
2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp salt

How to prepare

Combine all ingredients. Pour over 6 lean boneless pork chops, at least 3/4″ thick (stab pork chops with a sharp knife several times). Marinate at least 2 hours. Grill or broil (or bake) pork chops, brushing with marinade during cooking. Serves 6.

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Zucchini and tomatoes

Ingredients

6 to 8 medium zucchini, sliced
1 tsp dried basil
14 oz can whole peeled tomatoes (with juice)
salt & pepper
1 large onion, chopped
3 tbsp olive oil

1/2 cup cracker crumbs
butter (about 1 tablespoon)

How to prepare

Cut the tomatoes in small pieces and mix together everything except the crumbs and butter. Place the mixture in an oiled baking dish of a size to take the vegetables mounded up, as they will shrink quite a lot in cooking. Top with the crumbs and dots of butter and bake at 375f. For about 30 minutes or until the vegetables are tender and the crumbs are brown. For 6 servings

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Johnny cakes

Ingredients

1 cup of yellow corn meal
1 1/2 cup flour
1 1/2 tsp salt
1 egg
chopped up green onions (optional)

How to prepare

Combine ingredients, the use method 1 or method 2

method 1: mix with just enough water to make an even-textured thick batter. Pour one-quarter cup of batter on dry, hot griddle like you would for pancakes, and cook similarly until golden brown.

Method 2: mix with just enough water to make a thick, slightly crumbly dough. Pat into flat cakes and cook on a dry, hot griddle until golden brown.

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Tomato, basil, and cheese tart

Ingredients

For the shell:
1 1/4 cup all-purpose flour
3/4 stick (6 tbsp ) cold unsalted butter, cut into bits
2 tbsp cold vegetable shortening
1/4 lb sliced lean bacon, cooked, drained, cooled, and crumbled
1/4 tsp salt
Raw rice for weighting the shell
For the filling:
4 lg (about 2 lb) firm-ripe tomatoes, sliced horizontally, 1/3″ thick
1 1/2 tsp salt plus additional for sprinkling the tomatoes
1 cup firmly packed fresh basil leaves plus 3 basil
Sprigs for garnish
1/2 cup plus 2 tbsp whole-milk ricotta
2 lg eggs beaten lightly
1/4 lb whole-milk mozzarella, grated coarse
1/2 cup freshly grated parmesan

Vegetable oil for brushing the tomatoes

How to prepare

Make the shell: in a lg bowl, blend the flour, butter, shortening, bacon, and salt until the mixture resembles meal add 3 to 4 tbsp ice water, or enough to form a dough, tossing the mixture until the water is incorporated knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball flatten the dough slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour roll the dough into a 1/3″ thick round on a floured surface and fit it into a 9″ tart pan with a removable fluted rim prick the shell lightly with a fork and chill it for 30 mins line shell with foil, fill foil with the rice, and bake shell in lower third of a preheated 425

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Saut

Ingredients

6 to 8 small zucchini
olive oil
2 finely chopped garlic cloves
1 tsp salt
1 tsp, or to taste, chopped fresh basil (or another herb)
1/2 tsp freshly ground pepper
2 tbsp chopped parsley

How to prepare

Cut the zucchini in quarters lengthwise. Heat the olive oil in a heavy skillet and add the zucchini strips. Saut

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Spicy marinade for shrimp

Ingredients

24 shrimp, large, cleaned
1 cup vinegar, rice
1/4 cup lime juice
1/2 cup olive oil
2 tbsp cilantro, chopped
2 garlic clove, minced
1 tsp oil, sesame

1 salt
1 tsp chili paste

How to prepare

Combine all ingredients and marinate shrimp for 30 minutes. Thread 3 shrimp onto a water-soaked bamboo skewer and grill 2 to 3 minutes per side.

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