Type what you have

Ingredients

• ✓ coleslaw
• potato nugget
• pepperjack cheese
• pork
• onion
• jalapeno pepper
• barbecue sauce
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange potato nuggets in a single layer on a baking sheet.
3. 3 Bake in the preheated oven for 20 minutes. Shake the baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes more. Remove the baking sheet from the oven and turn on the broiler.
4. 4 Top potato nuggets with pepper Jack cheese, pulled pork, onion, and jalapeño peppers. Drizzle barbecue sauce over "totchos".
5. 5 Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.

By Leslie Kelly

Ingredients

• ✓ coleslaw
• cooking spray
• chicken nugget
• butter
• maple syrup
• canola oil
• brown sugar
• paprika
• cayenne pepper
• salt
• garlic powder
• black pepper
• water
• mini waffle
• dill pickle

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
2. 2 Place 20 chicken nuggets in a single layer on the prepared baking sheet. Reserve any remaining nuggets for another use.
3. 3 Bake nuggets in the preheated oven for 6 minutes. Flip and bake until crispy, 5 to 7 minutes more.
4. 4 Meanwhile, prepare sauce: Heat butter, maple syrup, canola oil, brown sugar, paprika, cayenne, kosher salt, garlic powder, and black pepper in a small saucepan over medium-low heat, stirring constantly, until smooth and well combined, 3 to 5 minutes. If sauce thickens too much, reduce heat to low and whisk in 1 to 2 tablespoons water. Keep warm.
5. 5 As the sauce is cooking, toast waffles, then separate each one into 4 mini waffles.
6. 6 Assemble sliders: Place a chicken nugget on top of a waffle and top with 1 heaping teaspoon slaw. Drizzle with 1 teaspoon sauce, top with a pickle slice, and place a second waffle on top. Secure slider with a toothpick or skewer, if desired. Repeat to make remaining sliders. Serve with extra sauce.

By Nicole McLaughlin

Ingredients

• ✓ coleslaw
• luncheon meat
• barbecue sauce
• bread

Instructions

1. 1 Slice the lunch meat into thin slices. Combine the sliced lunch meat and barbeque sauce in a large skillet over medium heat. Cook until heated through. Spoon meat and sauce onto the bottom halves of the toasted bread. Top with coleslaw, and then the other half of the pieces of bread.

By Domestic Goddess

Ingredients

• ✓ coleslaw
• salad dressing
• rye bread
• corned beef

Instructions

1. 1 Spread 1/4 of the Russian salad dressing onto one side of each of four bread slices. Top each with 4 ounces corned beef, 2 ounces coleslaw, and remaining bread slices. Cut each sandwich in half diagonally and serve.

By SHORECOOK

Ingredients

• ✓ coleslaw
• pepper-type soda
• barbecue sauce
• pork tenderloin
• hamburger bun

Instructions

1. 1 Combine soda and 1/2 cup barbeque sauce in a multi-functional pressure cooker (such as Instant Pot). Add pork tenderloin. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
3. 3 Remove pork loin and drain liquid from the pot. Shred pork using 2 forks. Return to the pot and mix in remaining 1 1/2 cups barbeque sauce.
4. 4 Serve on hamburger buns and top with coleslaw.

By Hollie Mae

Ingredients

• ✓ coleslaw
• cider vinegar
• molasses
• olive oil
• allspice
• salt
• black pepper
• chicken thigh
• cider vinegar
• honey
• bacon
• caraway seed
• green onion

Instructions

1. 1 Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
2. 2 Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
3. 3 Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm.
4. 4 Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat.
5. 5 Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
6. 6 Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.

By Dole

Ingredients

• ✓ coleslaw
• yogurt
• mayonnaise
• lime
• cilantro
• cayenne pepper
• salt
• corned beef
• flour tortilla

Instructions

1. 1 Mix yogurt, mayonnaise, lime juice, cilantro, cayenne pepper, and salt together in a bowl until smooth. Set aside.
2. 2 Place corned beef in a saucepan over medium-low heat; cook, stirring occasionally, just until hot.
3. 3 While corned beef is warming, place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side. Repeat to warm remaining tortillas.
4. 4 Arrange about 2 tablespoons coleslaw in the center of each tortilla; top each with about 3 tablespoons corned beef. Drizzle each taco with 2 tablespoons yogurt sauce; roll up to serve.

By PacNWCook

Ingredients

• ✓ coleslaw
• kosher salt
• brown sugar
• chili powder
• black pepper
• cumin
• cayenne pepper
• baby back pork rib
• barbecue sauce
• sesame hamburger roll

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix salt, brown sugar, chili powder, pepper, cumin, and cayenne together for the rub.
3. 3 Place ribs on a foil-lined baking sheet. Season both sides generously with some of the rub. Reserve remaining rub for another use. Cover top with parchment paper and wrap foil over the edges. Cover the whole baking sheet with another large sheet of foil, sealing in the sides.
4. 4 Bake in the preheated oven until tender, about 2 hours and 45 minutes.
5. 5 Unwrap ribs and let cool briefly until safe to handle. Pull out the bones, stuffing any loose pieces of meat back into the holes and checking carefully for bone fragments. Wrap ribs back up and refrigerate until cold, 8 hours to overnight.
6. 6 Cut each rack in half. Brush both sides generously with barbecue sauce.
7. 7 Preheat a charcoal grill for high heat and lightly oil the grate.
8. 8 Grill ribs until heated through, 3 to 4 minutes per side. Remove from grill and brush with more barbecue sauce.
9. 9 Drizzle more barbecue sauce onto each roll. Sandwich each rib section between a roll and top with coleslaw.

By John Mitzewich

Ingredients

• ✓ coleslaw
• chicken
• ketchup
• mustard
• brown sugar
• garlic
• honey
• steak sauce
• lemon juice
• liquid smoke
• salt
• pepper
• hamburger bun

Instructions

1. 1 Place chicken into a large pot with enough water to cover; bring to a boil. Cook until chicken comes off the bone easily, about 3 hours.
2. 2 While the chicken is cooking, combine ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke in a saucepan. Stir to combine, then season with salt and pepper. Bring mixture to a boil, then reduce the heat and simmer for about 10 minutes. Remove from the heat and set aside for flavors to mingle until chicken is ready.
3. 3 Transfer cooked chicken to a cutting board. Remove meat and discard skin and bones. Chop or shred meat into small pieces.
4. 4 Add chicken to sauce and stir to combine. Heat over medium-low until BBQ flavor soaks into chicken, about 15 minutes.
5. 5 Spoon chicken onto buns and top with coleslaw.

By Sarina

Ingredients

• ✓ coleslaw
• cooking spray
• vegetable oil
• egg
• water
• waffle mix
• maple syrup
• brown sugar
• cayenne pepper
• black pepper
• kosher salt
• garlic powder
• paprika
• all-purpose flour
• oil
• hot sauce
• buttermilk
• chicken thigh

Instructions

1. 1 Begin preparing chicken: place chicken thighs in a medium bowl. Add buttermilk and hot sauce and stir to coat. Cover and refrigerate for at least 1 hour, or overnight.
2. 2 Prepare waffles: combine waffle mix, water, egg, and oil in a medium bowl; whisk until well combined.
3. 3 Preheat the oven to 250 degrees F (120 degrees C). Preheat a mini waffle maker according to manufacturer's instructions.
4. 4 Spray waffle maker with cooking spray. Cook waffles one at a time until golden brown. Place cooked waffles on a baking sheet and place in the oven to keep warm.
5. 5 Finish preparing chicken: heat 3 inches of oil to 350 degrees F (175 degrees C) in a deep cast iron skillet or Dutch oven.
6. 6 While oil heats, combine flour, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish.
7. 7 Remove chicken thighs from the buttermilk mixture one at a time and allow excess to drip off. Coat chicken lightly in flour mixture and shake off any excess. Repeat the process once more, dipping chicken back in the buttermilk mixture and flour mixture, and shaking off any excess. Place chicken on a wire rack set inside a rimmed baking sheet. Repeat to coat remaining chicken.
8. 8 Fry 2 chicken thighs at a time in the hot oil until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees F), turning 2 to 3 times, about 8 minutes per batch. Drain chicken on a clean wire rack set inside a paper towel-lined baking sheet.
9. 9 Combine remaining paprika, garlic powder, salt, and pepper with cayenne pepper and brown sugar in a medium bowl. Carefully whisk in 1 cup of the hot frying oil. Brush each fried chicken thigh with the spicy oil mixture.
10. 10 Stir maple syrup into the remaining spice mixture.
11. 11 Place 1 piece of chicken on a waffle and top with 1/4 cup coleslaw. Drizzle with 2 teaspoons of the spicy maple mixture and place a second waffle on top. Repeat with remaining ingredients and serve immediately.

By Nicole McLaughlin