Flame Tree Barbecue and Big Thunder Ranch BBQ Coleslaw
From Animal Kingdom Disney we have Flame Tree Barbecue Sauce and from Big Thunder Ranch we have their signature Ranch BBQ Coleslaw for you to enjoy.
Flame Tree Barbecue Sauce
1 cup ketchup
1/4 cup rice wine vinegar
1/4 cup water
1/4 cup packed light brown sugar
2 tablespoons molasses
1 tablespoon worcestershire sauce
1 tablespoon mild chili powder
1 tablespoon paprika
2 tablespoons onion powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground cloves
1. In a 2-quart saucepan, combine the ketchup, rice wine vinegar, water, brown sugar, molasses, worcestershire sauce, chili powder, paprika, onion powder, ground turmeric, ground cumin, garlic powder, and ground cloves.
2. Bring the mixture to a simmer over medium heat, reduce the heat to low, and cook at a low simmer, stirring frequently, for 35 minutes, or until thickened.
3. Use immediately or store, covered and chilled, for up to 2 weeks.
Big Thunder Ranch BBQ Coleslaw
1/2 cup white-wine vinegar
1/2 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup olive oil
1 pound shredded green cabbage (about 1/2 large cabbage)
1 pound shredded purple cabbage (about 1/2 large cabbage)
2 carrots, shredded
1. Combine vinegar, sugar, salt, celery seed, paprika, black pepper, and cayenne in a blender; blend on low speed until sugar is dissolved.
2. With blender running, slowly pour oil through top of lid, processing until dressing is combined.
3. Set aside.
4. Combine shredded cabbage and shredded carrots in a separate large bowl.
5. Add dressing, tossing to combine.
6. Refrigerate for 2 hours, tossing occasionally, before serving
From Animal Kingdom Disney we have Flame Tree Barbecue Sauce and from Big Thunder Ranch we have their signature Ranch BBQ Coleslaw for you to enjoy.
Flame Tree Barbecue Sauce
1 cup ketchup
1/4 cup rice wine vinegar
1/4 cup water
1/4 cup packed light brown sugar
2 tablespoons molasses
1 tablespoon worcestershire sauce
1 tablespoon mild chili powder
1 tablespoon paprika
2 tablespoons onion powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground cloves
1. In a 2-quart saucepan, combine the ketchup, rice wine vinegar, water, brown sugar, molasses, worcestershire sauce, chili powder, paprika, onion powder, ground turmeric, ground cumin, garlic powder, and ground cloves.
2. Bring the mixture to a simmer over medium heat, reduce the heat to low, and cook at a low simmer, stirring frequently, for 35 minutes, or until thickened.
3. Use immediately or store, covered and chilled, for up to 2 weeks.
Big Thunder Ranch BBQ Coleslaw
1/2 cup white-wine vinegar
1/2 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup olive oil
1 pound shredded green cabbage (about 1/2 large cabbage)
1 pound shredded purple cabbage (about 1/2 large cabbage)
2 carrots, shredded
1. Combine vinegar, sugar, salt, celery seed, paprika, black pepper, and cayenne in a blender; blend on low speed until sugar is dissolved.
2. With blender running, slowly pour oil through top of lid, processing until dressing is combined.
3. Set aside.
4. Combine shredded cabbage and shredded carrots in a separate large bowl.
5. Add dressing, tossing to combine.
6. Refrigerate for 2 hours, tossing occasionally, before serving
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