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If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
The one I make is Robert Irvine's from Food Network. It's simple and good.
Flint, Michigan. Named the most dangerous city in America by the F.B.I. three years running.
I've never made this for pulled beef, but I make it for pulled pork sandwiches. It's a recipe I saw on the forum many years ago. I wish I could remember who posted it. 1 large head of cabbage, finely shredded 1-3 jalapeños, finely chopped (depends on your taste and size of jalapeños)1 medium sweet onion, finely chopped 2-3 carrots, grated
Dressing: 1 cup sugar 1 teaspoon salt 2/3 cup olive oil 1 teaspoon dry mustard 1-2 teaspoon celery seed 1 cup apple cider vinegarCombine coleslaw vegetable ingredients: cabbage, jalapeño, onions, and carrots in a large serving bowl.
In a saucepan over medium heat, combine dressing ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well.
Cover, refrigerate, and stir every hour or so. I think it gets better the longer it marinates. Is this mild or on the hot side?? Thanks
Charlie tuna said:Well, have you ever tried this recipe without any jalapenos?
Well, have you ever tried this recipe without any jalapenos?
Ok, I have a slaw recipe that I created somehow at work a few years back. It sounds kinda weird but is awesome. I call it my Zesty Slaw.
I use fine cut prepackaged slaw.
Mayo to get it wet to normal slaw consistancy
Sub dressing ( There are different brands. The oil/vinegar spice stuff)
Chalua hot sauce. Add this and the sub dressing liberaly to taste.