CONFETTI COLESLAW
Provided by Food Network Kitchen
Categories side-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
- Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
- Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.
ASIAN-AMERICAN CONFETTI
Make and share this Asian-American Confetti recipe from Food.com.
Provided by Marla Swoffer
Categories Crab
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients.
- May be eaten as is, but tastes best chilled overnight.
Nutrition Facts : Calories 604.8, Fat 39.7, SaturatedFat 5.8, Cholesterol 38, Sodium 1923.3, Carbohydrate 42.8, Fiber 6.2, Sugar 10.6, Protein 25.8
HOMEMADE CONFETTI CAKE
This is a moist and fluffy vanilla cake with lots of sprinkles and a whipped vanilla buttercream. It's almost impossible not to feel happy when you see the fun pop of rainbow confetti! -Courtney Rich, Highland, UT
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Grease a 13x9-in. baking dish. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar until smooth. Add cream, vanilla and food coloring. Beat until light and fluffy, 5-7 minutes. Frost top of cake with frosting, and, if desired, top with additional sprinkles.
Nutrition Facts : Calories 823 calories, Fat 47g fat (26g saturated fat), Cholesterol 138mg cholesterol, Sodium 279mg sodium, Carbohydrate 97g carbohydrate (75g sugars, Fiber 0 fiber), Protein 6g protein.
CONFETTI RICE
This is a very good low-fat recipe. Diced sweet red and green pepper--along with green peas and fresh parsley--add bright color to the simple rice dish. --Dorothy Bayes of Sardis, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first six ingredients. Bring to a boil. Stir in peppers. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender., Remove from the heat. Stir in peas. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed. Stir in parsley.
Nutrition Facts :
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