Asian Cole Slaw

-

Last night we had a YW Leaders Asian Dinner/"Planning" meeting. LOL, it's so fun to have such good friends to serve with; it really makes for enjoyable times. There was amazing Japanese food for the main course, yummy yummy homemade egg rolls, shamelessly decadent caramel brownies, and this asian salad that I made. I found several recipes on the internet and combined them into what I thought might be best and I don't mind bragging that it was excellent. What a relief, since I really didn't know what I was doing!

Asian Cole Slaw
Ingredients
1 16 oz bag cole slaw
15 oz can mandarin oranges, drained
Approx 1/4 cup butter
4 oz slivered almonds
1 package crushed ramen noodles
1/2 cup diced green onions
1/2 cup sugar
1/2 cup oil
1/4 cup apple cider vinegar
2 tbs soy sauce

Directions
Pre-heat oven to 350 degrees. Mix cole slaw with diced onions, put in fridge to keep cool. Melt butter and mix in crushed ramen noodles and nuts. Spread on cookie sheet, bake on 350 until browned, turning often to avoid burning. Set aside to cool at least 15 minutes.

In a blender (three cheers for the Magic Bullet!) mix sugar, oil, vinegar, and soy sauce. Refrigerate until ready to mix and serve.

When browned and cooled, add nuts/ramen mixture to cole slaw and stir well. Add drained mandarin oranges, then pour dressing over entire mixture. Stir well and serve immediately.

Comments

Post a Comment

Popular posts from this blog

Orange BBQ Chicken Kabobs

-
Image
This easy, tasty chicken recipe requires no marinading time ! It was so easy and so flavorful! I found a version of it on www.allrecipes.com Orange BBQ Chicken Kabobs Cut chicken into kabob-sized chunks and put on skewers. Mix 2 parts BBQ sauce and 1 part orange juice concentrate. (I mixed two separate batches just to make sure there was no raw chicken cross contamination.) Spoon generous amount over kabobs Place on grill and cook for 10 minutes Flip over with tongs and brush remaining sauce onto kabobs. Grill for additional 5-10 minutes until chicken is thoroughly cooked. This can also be done in the oven! Put the kabobs on a lightly sprayed cookie sheet. BROIL for about 20 minutes on one side, flip, sauce up again, BROIL for about 10 minutes on the other side!
Read more

Chicken Enchiladas

-
Image
I got this from an online bloggy friend, Marci. This is my most favoritest-est enchilada recipe. We are always looking for good enchilada/burrito recipes, so if you have one, please share! Chicken Enchiladas Originally from Better Homes and Garden Cookbook, 1989 Edition.  14 flour tortillas, soft taco size  1 cup chopped onion  3 TBS minced garlic  2 tsp ground coriander  1/2 tsp pepper  4 Tbsp butter  6 Tbsp all-purpose flour  1 16-ounce carton sour cream  2 cans chicken broth  2 4-ounce can diced green chili peppers, drained  2 cup shredded cheese  7 cups chopped chicken (or turkey) Olives, optional garnish Tomatoes, optional garnish Green onions, optional garnish Directions For sauce, in a saucepan cook onion, garlic, coriander, and pepper in butter til onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and diced chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 2 cups cheese. For filling, stir 3  cu
Read more

Homestyle Turkey, The Michigander Way

-
Image
This turkey was pretty much amazing. Very flavorful and extremely tender throughout. I'm not very experienced with making delicious turkeys, so I would call this a no-fail recipe. I found it originally at Allrecipes . I served it for Thanksgiving dinner and all the eaters were completely ga-ga! Ingredients 1 (12 pound) whole turkey 6 tablespoons butter, divided 4 cups warm water 3 tablespoons chicken bouillon 2 tablespoons dried parsley 2 tablespoons dried minced onion (I used fresh) 2 tablespoons seasoning salt Directions Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. You do not need to cut the skin. Just pull it up a little and shove your hand under it -- gross, but if I can do it, you can do it. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This
Read more