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Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl.
Add the shredded carrot and parsley to the cabbage and toss to mix.
In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste and adjust seasoning as desired. Pour two-thirds of the dressing over the cabbage and carrot then mix well.
If the slaw seems dry, add a little more of the dressing. Let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
Chicken Noodle Soup This is an easy soup to make using leftover chicken. Servings6-8 servings Ingredients 6cups chicken stockpreferably homemade 1Tbs olive oil 1 small onionchopped 3-4 carrotsdiced 2-3stalks celerydiced […]
Chicken Noodle Soup
This is an easy soup to make using leftover chicken.
These crispy chicken tenders are prepared in an air fryer for a healthier result. Don’t have an air fryer? No problem, just bake them in the oven. Set your oven […]
These crispy chicken tenders are prepared in an air fryer for a healthier result. Don’t have an air fryer? No problem, just bake them in the oven. Set your oven to 425 degrees F and bake them for 15-20 minutes. Flip them half way through.