Skillet Slaw For Two Recipes

Steps:

• Mix chipotle hot sauce, rice vinegar, soy sauce, ginger, and agave syrup together in a small bowl to make sauce.
• Heat olive oil and sesame oil in a wok or large skillet over medium heat. Add ground turkey; cook, stirring to break up clumps, until juices run clear, about 6 minutes. Season with salt and pepper. Transfer to a bowl, reserving juices in the wok.
• Combine coleslaw mix, red bell pepper, green onions, and garlic in the wok; cook and stir over medium heat until slaw is slightly wilted, 1 to 2 minutes. Add sauce; mix to combine, about 1 minute. Return turkey to the wok and stir until heated through, 2 to 3 minutes.
• Sprinkle sesame seeds over slaw before serving.

Steps:

• 1. Make dressing first. Put all ingredients in a jar, or I used my Pampered Chef dressing mixer.
• 2. Using mixer plunger, mix ingredients until smooth, or put lid on jar and shake until smooth.
• 3. Put dressing in refrigerator while shredding cabbage & carrot. Use an extra large bowl. It makes mixing easier and less messy.
• 4. Drizzle dressing over cabbage & carrots. I only used about 1/2, but adjust to your liking.
• 5. Put is serving bowl and enjoy.

Steps:

• Fry bacon till crisp; drain and reserve drippings.
• Add onion to drippings and cook 2 minutes.
• Stir in vinegar, water, sugar, salt, and pepper.
• Bring just to boiling.
• Add cabbage and apple; toss to coat.
• Cover and cook over medium heat 5 minutes or until cabbage wilts.
• Stir in sour cream and sprinkle with crumbled bacon.

Steps:

• If using a bag slaw mix, place the shredded mix in a medium bowl and set aside. If using fresh vegetables, shred or chop and combine in a medium bowl -- set aside.
• In a 2-cup measuring pitcher or small bowl, combine all the dressing ingredients and whisk until completely blended.
• Pour dressing over the slaw and fold to coat slaw mixture completely with the dressing. Cover with plastic wrap and chill a few hours if possible to allow flavors to blend. May be served immediately and will keep well for 2-3 days in the refrigerator.
• Preparation Time is about 10 minutes if using the store bought slaw mix.

Steps:

• In a large skillet, cook bacon over medium-high heat until crispy, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside.
• Reduce heat to medium. Add 1 teaspoon oil and white cabbage to skillet. Using tongs, toss cabbage until lightly coated with oil and bacon fat. Cover, and cook, stirring frequently, until cabbage is just tender, about 8 minutes. Transfer to a large bowl and set aside.
• Add remaining teaspoon oil and red cabbage to skillet. Using tongs, toss cabbage until lightly coated with oil and bacon fat. Cover, and cook, stirring frequently, until cabbage is just tender, about 8 minutes. Transfer to bowl with white cabbage.
• Add 2 tablespoons vinegar to skillet and stir, scraping up browned bits from bottom of skillet. Pour heated vinegar over cabbage and toss to coat. Add remaining teaspoon vinegar to slaw, along with caraway seeds, salt, and pepper; toss until well combined. Sprinkle with reserved bacon and serve warm.

Steps:

• Cut steak into 2x1/4-in. strips. In a large skillet, cook beef over medium heat until no longer pink. Drain if necessary. Stir in remaining the ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.

Steps:

• 1. Directions 1.In a large skillet, cook bacon over medium-high heat until crispy, about 10 minutes. 2.Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside. 3.Reduce heat to medium. Add 1 teaspoon oil and white cabbage to skillet. 4.Using tongs, toss cabbage until lightly coated with oil and bacon fat. 5.Cover, and cook, stirring frequently, until cabbage is just tender, about 8 minutes. 6.Transfer to a large bowl and set aside. 7.Add remaining teaspoon oil and red cabbage to skillet. 8.Using tongs, toss cabbage until lightly coated with oil and bacon fat. 9. Cover, and cook, stirring frequently, until cabbage is just tender, about 8 minutes. 10.Transfer to bowl with white cabbage. 11.Add 2 tablespoons vinegar to skillet and stir, scraping up browned bits from bottom of skillet. 12.Pour heated vinegar over cabbage and toss to coat. 13.Add remaining teaspoon vinegar to slaw, along with caraway seeds, salt, and pepper; toss until well combined. 14.Sprinkle with reserved bacon and serve warm.