Kentucky Fried Chicken Coleslaw Recipe

Kentucky Fried Chicken Coleslaw Recipe

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Why would you be looking for Kentucky Fried Chicken Coleslaw Recipe? I bet I know....

Have you frequented a restaurant and left asking: "just how do they make those dishes?" I guarantee that you sat there trying to work out just what has gone into the dish, what sort of ingredients they're using.. Maybe you have even tried to ask the waiter or the chef for the recipe it was so good! Chances are they didn't give you the recipe, and probably for good reason, if they did give it out to every person who asked for it, they could soon be out of business.

So knowing how much you love that special dish, you try cooking it at home. Maybe you had some success, but I bet yours didn't turn out at all like the original. The solution to this problem you face is to use what are called copycat restaurant recipes. They are specially researched and reverse engineered dishes like Kentucky Fried Chicken Coleslaw Recipe that have been tried and tested many times and hence can be successfully used to recreate your favorite restaurant dishes.

Another great thing about cooking restaurant copycat recipes at home, is that you will save big money.

How many of us enjoy eating out especially on the weekends? I for one personally love eating out with my family. This is the time I get to relax without the hassle of cooking and doing the dishes. I mean who wants to be cooking on weekends especially with so many of us working rest of the week. And when I find some time off, which happens to be on the weekends, I just want to chill out.

Here are a couple of Free recipes from Recipe Robot for you to copy and enjoy...

Chili`s Chicken Enchilada Soup
1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups diced Yellow Onions
2 teaspoons ground Cumin
2 teaspoons Chili Powder
2 teaspoons granulated Garlic
1/2 teaspoon Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 pound processed American cheese, cut in small cube
3 pounds cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5
minutes In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve.
Add to sauteed onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes,
stirring constantly. This will eliminate any raw taste from Masa harina. Add remaining 3 quarts water
to pot.
Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.

Pizzeria Uno's Chicago Deep Dish Pizza
Pan Dough:
1 cup Warm tap water (110-115ř)
1 pkg. Active dry yeast
3 1/2 cups Flour
1/2 cup Coarse ground cornmeal
1 teas. Salt
1/4 cup Vegetable oil
Pizza Topping:
1 lb. Mozzarella, sliced thin
1 lb. Italian Sausage, removed from the Casing and crumbled
1 can Whole tomatoes, drained and Coarsely crushed
2 cloves Garlic, peeled and minced
5 Fresh basil leaves, chopped fine
4 tbls. Freshly grated Parmesan Cheese
Pour the warm water into a large mixing bowl and dissolve the yeast
with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and
vegetable oil. Mix well with a spoon. Continue stirring in the rest
of the flour 1/2 cup at a time, until the dough comes away from the
sides of the bowl. Flour your hands and the work surface and kneed
the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45
to 60 minutes in a warm place, until it is doubled in bulk. Punch it
down and kneed it briefly. Press it into an oiled 15-inch deep dish
pizza pan, until it comes 2 inches up the sides and is even on the
bottom of the pan. Let the dough rise 15-20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling. Cook the crumbled
sausage until it is no longer pink, drain it of it's excess fat.
Drain and chop the tomatoes.
When the dough has finished its second rising, lay the cheese over the
dough shell. Then distribute the sausage and garlic over the cheese.
Top with the tomatoes. Sprinkle on the seasonings and Parmesan cheese.
Bake for 15 minutes at 500 degrees. Then lower the temperature to 400
degrees and bake for 25 to 35 minutes longer. Lift up a section of the
crust from time to time with a spatula to check on its color. The
crust will be golden brown when done. Serve immediately.

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Cooking - Kitchen - Recipe Tips...

* Instead of the water your recipe calls for, try juices, bouillon,
or water you've cooked vegetables in. Instead of milk, try
buttermilk, yogurt or sour cream. It can add a whole new flavor
and improve nutrition.


PROBLEM: Bread that rises too fast in the pan.

Use cool or cold water in the mix. The place you let the bread rise
in bulk should be about 80 degrees. Place the dough in the refrigerator
for a few minutes to cool down (while the dough is still in bulk form).

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