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February 2019

Cabbage Recipes

Nuts Recipes

Spunky Monkey Snack Mix

Spunky Monkey Snack Mix Recipe
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Florida Coleslaw Florida Cooking Recipe

Florida Coleslaw Florida Cooking recipe and other cabbage recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Florida Coleslaw Florida Cooking recipe  PDF


1/2 Head (3/4 to 1 pound)
cabbage 3 ea Onions or scallions with
tops, sliced very thin 1 1/2 ts Dried dillweed or 2 tb
minced fresh dill 1/2 ts Salt
1/4 ts Freshly ground pepper
3 tb Red wine vinegar
2 tb Vegetable or olive oil
1/3 c Mayonnaise
Shred the cabbage fine with a sharp knife or in a food processor. Cut out the core this is the cook's bonus if it is sweet, discard it if it is bitter. In a medium size bowl, combine the cabbage with the green onions, dill, salt, pepper, and vinegar. Toss lightly, add the oil and mayonnaise, and toss again. Cover and chill 1 hour before serving. FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in by: Ronnie Wright

Florida Coleslaw Florida Cooking recipe and other cabbage recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
356 people have voted
Last Reviewed on 2019-02-22



Friday, Feb 22 2019 Download & Print Florida Coleslaw Florida Cooking recipe  PDF   Cabbage recipes RSS   New

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6 lg Chicken thighs (about 11/2 pounds), skinned and boned 1/3 c Gold Medal all purpose flour 1/4 ts Salt 1/8 ts Pepper 1/2 c Milk 1 Egg, slightly beaten 1/2 c Dry bread crumbs 2 tb Olive or vegetable oil 1 c Shredded mozzarella cheese (4 ounces) 2 1/2 c Spaghetti sauce 1/4 c Grated Parmesan cheese Pound chicken between wa ed paper or plastic wrap to about V4 inch thickness. Mi flour, salt and pepper. Coat chicken with flour mi ture. Mi milk and egg. Dip chicken into milk mi ture coat with bread crumbs. Heat oven to 375. Heat oil in 10 inch skil...

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