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How to Make Coleslaw – The Basics on QVC

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– Learn how to easily make your own homemade coleslaw! Blue Jean Chef Meredith Laurence teaches you two different ways to make it: a vinaigrette coleslaw without mayo, and a creamy coleslaw.

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Basic Coleslaw
Serves 6 to 8

Ingredients:
3 cups shredded green cabbage
2 cups shredded red cabbage
½ cup thinly sliced white or red onion (about ¼ onion), rinsed with water
1 cup shredded carrots
½ teaspoon salt

Vinaigrette:
½ cup white wine vinegar
3 tablespoons sugar
1 teaspoon mustard powder
1 tablespoon celery seed
½ cup vegetable oil
freshly ground black pepper

Creamy Dressing:
½ cup mayonnaise
1 tablespoon spicy brown mustard
2 tablespoons apple cider vinegar
2 teaspoons sugar
1 teaspoon celery seed
freshly ground black pepper

Directions:
1. Combine the cabbages and onion in a large bowl, and toss with salt. Let the vegetables sit while you prepare the rest of the ingredients. Before dressing the cabbage, drain away any liquid that has accumulated in the bottom of the bowl and add the shredded carrots.
2. For the Vinaigrette: In a small saucepan, bring the vinegar, sugar, mustard powder and celery seed to a boil. Stir to dissolve the sugar. Remove the saucepan from the heat and whisk in the vegetable oil. Pour the hot vinaigrette over the cabbage and onions and toss well. Season to taste with salt and pepper, cover and refrigerate
2. For the Creamy Dressing: In a separate bowl, combine the mayonnaise, mustard, apple cider vinegar, sugar, celery seed salt and pepper. Add the dressing to the vegetables and mix well. Refrigerate until ready to serve.

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How to Make Mango Salsa – The Basics on QVC

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– Learn how to make homemade mango salsa! Blue Jean Chef Meredith Laurence teaches you a refreshing twist on salsa.

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Mango Salsa
Makes 2 cups

Ingredients:
2 ripe mangos
1 small jalapeno, seeded
½ red bell pepper
¼ small red onion
1 to 2 limes, juiced (about 2 tablespoons)
½ teaspoon salt
¼ cup loosely packed fresh cilantro leaves

By Hand Directions:
1. Chop all the ingredients by hand. Finely dice the red onion and let the onion soak in a bowl of cold water while you prepare the other ingredients. Dice the mangos into ½-inch dice, mince the Jalapeño and finely chop the red pepper. Drain the red onion and combine all ingredients in a bowl.
2. Add the lime juice, salt and cilantro leaves and toss well. Let the salsa sit for 5 to 10 minutes and serve with tortilla chips, or use as a sauce for cooked meats or fish.

Food Processor Directions:
1. Finely chop the red onion and let the onion soak in a bowl of cold water while you prepare the rest of the salsa.
2. With the motor of the food processor running, add the cilantro to the bowl through the feed tube. Add the Jalapeño through the feed tube and finely chop.
3. Open the food processor and add the mango, red pepper, lime juice and salt. Pulse until the desired consistency is reached. Transfer the mixture to a bowl.
4. Drain the red onion and add the onion to the salsa. Season again to taste and serve with tortilla chips or use as a sauce for cooked meats or fish.

How to Make Cheesecake | The Basics | QVC

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| Baking a homemade cheesecake doesn’t have to be difficult! This recipe for an easy cheesecake involves only 6 ingredients to make this classic dessert. Tip: make this cheesecake recipe a day ahead of time for a perfectly chilled, classic cheesecake. Blue Jean Chef Meredith Laurence teaches you how to make a cheesecake with this simple recipe.

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Classic Cheesecake
Makes 1 (9-inch) cheesecake

Ingredients:
10 to 12 graham crackers, crushed (about 2 cups)
¼ cup butter, melted
2 pounds cream cheese, room temperature
1 cup sugar
1½ teaspoons pure vanilla extract
4 eggs

Directions:
1. Make this a day ahead of when you want to eat it!
2. Pre-heat the oven to 325˚ F.
3. Crush the graham crackers into crumbs either by hand or with a food processor, and combine with the melted butter. Press the crumb mixture into the base of a 9-inch springform pan. Refrigerate while you prepare the cheesecake batter.
4. Using the paddle on your stand mixer with low speed, or the regular beaters on a hand mixer on low speed, blend the cream cheese until it is completely smooth with no lumps.
5. When all the lumps in the cream cheese have disappeared, add the sugar and vanilla extract. Blend just to incorporate the ingredients and then add the eggs one at a time. Continue to mix until the eggs have been mixed in, but do not over-beat.
6. Pour the batter into the springform pan with the graham cracker crust. Wrap the bottom of the springform pan in aluminum foil to create a completely waterproof seal. Place the springform pan in a larger baking pan. Fill the larger baking pan with water until it halfway up the sides of the springform pan, creating a water bath.
7. Bake at 325˚ F for one hour. After one hour, the center of the cheesecake should still jiggle when you tap the pan gently. Turn off the oven, and leave the cheesecake in the closed oven for another hour. Then remove the cake from the oven and let it cool to room temperature on your kitchen counter before refrigerating. Refrigerate for at least 8 hours before serving.

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How to Make a Feather Boa Wreath with Lisa Robertson

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| Lisa Robertson shares Christmas decorating ideas, and shows you how to make a beautiful feather boa wreath for Christmas in under two minutes. This quick how-to will help you create a unique wreath that friends and family will love.

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About QVC: QVC is powered by storytellers who create delightful shopping experiences through engaging and inspirational content. We bring you daily discoveries through compelling stories, vibrant personalities and personalized content. QVC provides the journey of discovery though an ever-changing collection of familiar and new brands, from home and fashion to beauty, electronics and jewelry.

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