Prep Time: 10 Minutes
Yields: 8–10 Servings
Comment: A really quick and easy coleslaw recipe that celebrates the Tigers: what a great idea!
1 head purple cabbage
1 pound matchstick cut carrots
3 cups Kraft coleslaw dressing
Cut cabbage in half and remove core. Slice ¼-inch thick and pull apart to create shreds. Mix cabbage, carrots and dressing together and blend well. Add more dressing if needed to create desired consistency.
Quick and Easy Sugar Bowl Buffet Ideas
Comment: Chef John Folse’s boil-in-bag products are a great start for your Sugar Bowl Buffet. These delicious entrées and sides can be served as is, or spiced up to create other great dishes for your tailgating party. Here are a few of ideas for enhancing some bag products. Feel free to experiment with your own unique ingredients.
Take one 28-ounce bag of Chef John Folse’s New Orleans Red Beans and Smoked Sausage and heat according to package directions. In a large stockpot or cast iron Dutch oven make a dark roux using ½ cup oil or bacon fat and ½ cup of flour or use 1 cup of a commercial dark roux. Add 1 cup diced onions, 1 cup diced celery, ½ cup diced bell peppers, and ¼ cup minced garlic and sauté until wilted. Blend in 2½ quarts chicken stock. Add bag of Red Beans and Smoked Sausage, bring to a rolling boil, reduce to simmer and cook 45 minutes. Add additional stock or water as necessary to maintain soup-like consistency. Add 1 cup cooked long grain rice, ½ cup sliced green onions, and ½ cup chopped parsley. Season to taste using salt and pepper. Return to a low boil and serve immediately. For a little added kick, add ⅛ - ¼ tsp of liquid smoke.
Take one 64-ounce bag of Chef John Folse’s Broccoli, Cheese and Bacon Soup and heat according to package directions. In a 5-quart saucepot, combine contents of bag, 1½ cups of uncooked long grain rice and 2 cups of water. Bring soup to a boil, reduce to low heat, cover and cook for 25–30 minutes or until rice is done and most of the water has cooked out. Uncover and allow steam to escape creating a creamy rice dish that will be a great side dish any buffet. You can also add 2 cups of frozen broccoli florets or 2 cups of chicken to spruce it up even more.
Preheat oven to 350°F. Take one 28-ounce bag of Chef John Folse’s Louisiana Style Crawfish Étouffée and heat according to package directions. In a medium saucepan, pour contents of bag and bring to a simmer. In a small bowl add 5 tablespoons cornstarch and ⅓ cup water and mix until cornstarch is dissolved. Add cornstarch to simmering étouffée and stir until thickened. The mixture will be slightly thicker than pie filling. Set aside to cool. Cut top off of a loaf of French bread. Scoop inside out of loaf and set aside. Put crawfish mixture into bread. Butter top, place on top of filling and wrap loaf in foil. Bake for 20–30 minutes. Cut into slices and serve.
Take one 28-ounce bag of Chef John Folse’s Jambalaya flavored with Chicken and Smoked Sausage and heat according to package directions. Cook 1 pound of penne pasta according to package directions and drain. Add pasta to jambalaya and mix well. Serve immediately.