Kentucky Fried Chicken Coleslaw Recipe

Kentucky Fried Chicken Coleslaw Recipe

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Why do you want Kentucky Fried Chicken Coleslaw Recipe? I bet I know....

Have you ever visited a restaurant and left asking: "just how do they make those dishes?" I guarantee that you sat there trying to discover 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, chance is that it didn't taste right.. 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. Imagine not having to go out 3 times a week or more just to eat your favorite dishes. You'd be surprised just how much you could save in a year.

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...

Red Lobster Shrimp Salad
24 cooked shrimp; cleaned
2/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon fresh chopped parsley
1/2 teaspoon old bay seasoning
2/3 cup celery; finely sliced
1 cantaloupe
Mix mayonnaise, lemon juice, fresh chopped parsley, and seasoning in a two quart bowl.
Add the celery and shrimp.
Mix well. Refrigerate until served.
TO PREPARE CANTALOUPE: Cut in half. Remove seeds. Cut a small flat slice on bottom
(skin side) of cantaloupe to make it stand. Fill with shrimp salad and garnish with fresh
chopped parsley.

T.J. Cinnamon's Cinnamon Rolls
Dough:
2 pkgs. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/3 cup sugar
1/2 teaspoon sugar
4-5 cups all-purpose flour, divided
1 teaspoon salt
1 cup milk, scalded and cooled to 110 degrees
1/3 cup vegetable oil
2 eggs, room temperature
Filling:
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 tablespoons cinnamon
Icing:
1 cup confectioners' sugar
2-3 tablespoons warm milk
1 teaspoon vanilla
For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let stand 5
minutes. In mixing bowl, combine 3 cups flour, 1/3 cup sugar and salt. At
low speed, gradually beat in milk, oil, eggs, and yeast mixture; beat until
well blended. Beat in additional our, about 1 1/2 cups, until dough pulls
away from sides of bowl.
On floured surface, knead dough until smooth and elastic, 8-10 minutes.
Place in greased bowl, turning to grease top. Cover and let rise in warm,
draft-free pace until doubled in bulk, about 1 hour.
For billing, beat all ingredients together until smooth. Set aside.
Grease 2 (9-inch) round cake pans. On lightly floured surface, roll dough
into an 18- by 10-inch ectangle Spread with filling. Roll tightly from long
side. Cut into 14 (1 1/4-inch) slices. Place 1 roll cut side up in center of
each pan. Arrange remaining rolls in a circle of 6 around center roll. Cover
and let rise until doubled in bulk, 30 to 40 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, until golden brown. Cool
in pans 10 minutes. Invert onto wire racks, then invert again to cool.
For icing, whisk all ingredients until smooth. Drizzle over cooled rolls.
Rolls can be made ahead. Wrap well and freeze up to 1 month. Thaw, wrapped,
at room temperature.

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Cooking - Kitchen - Recipe Tips...

* To remove egg shells from a batter, use the remaining shell
to attract the piece.


PROBLEM: Breads that are always too hard and heavy.

Breads made from scratch or from a mix must have an internal
temperature of about 80 degrees for the yeast to work properly. Cold
dough will not expand properly. Make sure the bread rises in a warm
draft free environment.

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