Featured
1st & Main Cole Slaw
This crisp coleslaw is the perfect sidekick to any barbecue. Shredded cabbage and carrots tossed in a smooth, tangy dressing offers refreshing balance to savory meats.
Category
Allergens
EGG.
Ingredients
CABBAGE, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, FRUCTOSE, CARROTS, CONTAINS LESS THAN 2% OF WATER, WHITE DISTILLED VINEGAR, EGG YOLKS (EGG YOLKS, SALT), SALT, GLUCONO DELTA LACTONE, ERYTHORBIC ACID (TO RETAIN COLOR), ONION POWDER, SPICES, SODIUM DIACETATE, CITRIC ACID, GUAR GUM, POTASSIUM SORBATE (TO RETARD SPOILAGE), XANTHAN GUM, DEXTROSE, SUGAR, COLOR (WATER, YELLOW 5 AND 6, BLUE 1, CITRIC ACID, SODIUM BENZOATE [PRESERVATIVE]), CALCIUM DISODIUM EDTA.
For the fastest results, use a steamer or combi oven:
Steaming: Steam the potatoes until they reach an internal temperature of 165°F.
Combi Oven: Reheat the potatoes in a combi oven following your local guidelines for reheating fully cooked items. Generally, this means heating to 165°F, then holding at 135°F for up to 4 hours.
For a traditional oven-baked experience:
Conventional Oven: Preheat your oven to 350°F (175°C). Place the potatoes on a baking sheet and bake for 20-30 minutes, or until heated through. Check the internal temperature to ensure it reaches 165°F.
Note
These instructions are guidelines. Actual heating times may vary depending on your equipment and desired level of crispiness.
