Time 15m Yield 8 Number Of Ingredients 11 Steps:

In a large bowl, toss together the cabbage, carrots, parsley and chives. In a small bowl, whisk together the remaining ingredients. Add to the cabbage mixture and toss well to combine. Taste and adjust the seasoning if desired. Let coleslaw stand at least 10 minutes before serving.

Time 10m Yield 10 Number Of Ingredients 11 Steps:

Using a food processor, gently process the bell pepper, onion, carrot and parsley, being careful not to over process. Cut half of the cabbage into chunks and place in the food processor and process lightly, making sure the cabbage doesn’t become mushy. Slice the remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.

Time 25m Yield 10 serving(s) Number Of Ingredients 7 Steps:

In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Crumble bacon and set aside. In reserved bacon fat, cook onions and bell peppers until limp, about 5 minutes. Add shredded cabbage and cook until limp, but not soft, about 3 to 5 minutes. Add chili powder and salt, to taste. Add tomatoes and simmer just until warmed through. Slaw should be slightly crisp. Adjust seasonings and add salt to taste. Serve quickly with crumbled bacon.

Time 15m Yield 8 serving(s) Number Of Ingredients 8 Steps:

In a medium bowl, combine the onion and sugar and let stand for 30 minutes. In a separate bowl, combine the oil, vinegar, mayonnaise, salt, and celery seed and add to the onion mixture. Pour the mixture into a jar with a tight lid. Shake the jar to blend the dressing. Put the cabbage in a large serving bowl and add the onions, pour on the dressing, and toss well. Do not overdress.

Time 25m Yield 1 pan, 6-8 serving(s) Number Of Ingredients 9 Steps:

Fry bacon until crisp in very large pan; remove from pan, then saute onion in pan fat. While bacon and onion is frying, toss cabbage and carrots; set aside. Prepare dressing: mix vinegar, sugar, salt and mustard; add to onion in pan, stir until sugar dissolves. Add cabbage & carrots back into pan; stir until coated with sauce. Return bacon pieces to pan; toss in peanuts, if used. NOTE: DOUBLE the sauce ingredients if you like juicier slaws. SUGGESTION: Add more bacon and carrots for a Main Dish meal.

Time 25m Yield 8 bacon slices, 3 serving(s) Number Of Ingredients 3 Steps:

  1. preheat oven to 400 degrees.
  2. put aluminum foil on bottom of baking sheet and put cooling racks on top.
  3. mix brown sugar and chili powder together in a shallow dish.
  4. dredge bacon through brown sugar mixture and lay on racks.
  5. bake in oven for 20 minutes or more until crisp.
  6. enjoy!

Time 28m Yield 8 Number Of Ingredients 6 Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly. In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.

Number Of Ingredients 10 Steps:

In a small mixing bowl, combine dry spices. Add pork butt to the crock of a large slow cooker. Pour can of Sprite or other lemon-lime soda, apple cider vinegar, and Worcestershire sauce on top of the pork. Top with dry spices, salt and pepper, and brown sugar. Pat into the meat. Cook on LOW 8-10 hours. Carefully pour off the liquid in the crock pot. Remove the bone and shred the meat. Pour entire bottle of BBQ sauce over shredded meat. Stir to combine. Serve on a bun piled high, top with prepared coleslaw.

More about “paula deens hot bacon cole slaw recipes”

Time 10m Yield 6 serving(s) Number Of Ingredients 9 Steps:

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and sauté, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.