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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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CABBAGE AND CARROT SLAW WITH CREAMY DRESSING
CABBAGE AND CARROT SLAW WITH CREAMY DRESSING 33 mg 190 mg 3 mg 5 g 1 g
9 g 78 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 1/2 Cup Portion Ingredient MILK,NONFAT,DRY WATER,WARM SALAD DRESSING,MAYONNAISE TYPE PEPPER,BLACK,GROUND MUSTARD,PREPARED SALT SUGAR,GRANULATED VINEGAR,DISTILLED CABBAGE,GREEN,FRESH,SHREDDED CARROTS,FRESH,SHREDDED Issue Measure 3/4 cup 1-3/4 cup 1 qts 1/3 tsp 2 tbsp 1 tbsp 1-3/4 cup 1 cup 4 gal 1 qts 2 qts 3-7/8 cup Weight 1-3/4 oz 14-5/8 oz 2 lbs 1/8 oz 1-1/8 oz 1 oz 12-1/3 oz 8-1/3 oz 10-1/2 lbs 2-7/8 lbs 13-1/8 lbs 3-1/2 lbs Method 1 2 3 4 Reconstitute milk; add Salad Dressing, pepper, mustard, salt and sugar; mix well. Add vinegar gradually; blend well. Use finely shredded cabbage and finely shredded carrots. Pour dressing over cabbage; toss lightly until well mixed. Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. i found it on this link, http://www.tpub.com/content/food/recipes/ i think it can be useful.. they got lots of recipes there! |
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> wrote in message
ups.com... > CABBAGE AND CARROT SLAW WITH CREAMY DRESSING 33 mg 190 mg 3 mg 5 g 1 g > 9 g 78 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates > Calories Yield 100 1/2 Cup Portion Ingredient MILK,NONFAT,DRY > WATER,WARM SALAD DRESSING,MAYONNAISE TYPE PEPPER,BLACK,GROUND > MUSTARD,PREPARED SALT SUGAR,GRANULATED VINEGAR,DISTILLED > CABBAGE,GREEN,FRESH,SHREDDED CARROTS,FRESH,SHREDDED Issue Measure 3/4 > cup 1-3/4 cup 1 qts 1/3 tsp 2 tbsp 1 tbsp 1-3/4 cup 1 cup 4 gal 1 qts 2 > qts 3-7/8 cup Weight 1-3/4 oz 14-5/8 oz 2 lbs 1/8 oz 1-1/8 oz 1 oz > 12-1/3 oz 8-1/3 oz 10-1/2 lbs 2-7/8 lbs 13-1/8 lbs 3-1/2 lbs Method 1 2 > 3 4 Reconstitute milk; add Salad Dressing, pepper, mustard, salt and > sugar; mix well. Add vinegar gradually; blend well. Use finely shredded > cabbage and finely shredded carrots. Pour dressing over cabbage; toss > lightly until well mixed. Cover; refrigerate until ready to serve. > CCP: Hold for service at 41 F. or lower. > > How high does the oven get preheated? |
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