Paula Deen's Recipes

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Paula Deen's Recipes

Post  justmecookin on Fri Sep 19, 2008 8:54 am

Paula’s Caramel Butter Pecan Bars

2 large eggs, beaten
1/2 cup butter, softened
1 1/3 cups all purpose flour
1 1/2 cups dark brown sugar
2 teaspoons vanilla
1 cup pecans, chopped (reserve 2 tablespoons for garnish)
1 cup prepared caramel sauce

Preheat oven to 350 degrees. In a large mixing bowl using a hand mixer, cream butter and brown sugar. Add eggs one at a time and mix until fully incorporated. Mix in vanilla. Slowly add flour and mix until combined. Using a spatula, fold in pecans.

Pour mixture into a 9X9 baking dish sprayed with a non-stick baking spray. Bake for approximately 30 minutes. Remove from oven and drizzle with caramel sauce and reserved chopped pecans. Allow to fully cool, and cut into bars. Serves 16


Last edited by justmecookin on Sat Sep 20, 2008 7:33 am; edited 1 time in total

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Paula Deen's Coconut Cake

Post  justmecookin on Fri Sep 19, 2008 6:27 pm

Paula Deen's Coconut Cake

Cake:
Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows

Filling
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut

Frosting
7-minute Frosting
Flaked, sweetened coconut, for sprinkling

Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill.

Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process.

Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting). Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut. Makes 1 (3-layer) cake

Basic 1-2-3-4 Cake:

1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour.

Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done.

Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake. Makes 3 layer cakes

7-Minute Frosting:

1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute.

Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Makes Frosting for 1 layer cake or approximately 8 to 12 cup cakes


Last edited by justmecookin on Sat Sep 20, 2008 8:01 am; edited 2 times in total

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Paula Deen's Creamy Macaroni and Cheese

Post  justmecookin on Fri Sep 19, 2008 6:29 pm

Paula Deen's Creamy Macaroni and Cheese

2 cups uncooked elbow macaroni (an 8 ounce box isn't quite 2 cups)
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. Makes 12 servings


Last edited by justmecookin on Sat Sep 20, 2008 7:57 am; edited 1 time in total

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Paula Deen's Hurry Up Chicken Pot Pie

Post  justmecookin on Fri Sep 19, 2008 6:32 pm

Paula Deen's Hurry Up Chicken Pot Pie

2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
Salt and pepper, optional
1 1/2 cup instant biscuit mix
1 cup milk
1 stick melted butter
1 cup chicken broth

Preheat oven to 350 degrees. In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired.

Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes. Makes 4-6 servings


Last edited by justmecookin on Sat Sep 20, 2008 7:57 am; edited 1 time in total

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Paula Deen's Italian Chicken and Vegetable Soup

Post  justmecookin on Fri Sep 19, 2008 6:36 pm

Paula Deen's Italian Chicken and Vegetable Soup

2 tablespoon olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 poun
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cup sliced zucchini (about 2 medium)
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans chicken broth
Grated Parmesan, optional

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes.

Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan cheese, if desired. Maks 6 to 8 servings


Last edited by justmecookin on Sat Sep 20, 2008 7:58 am; edited 1 time in total

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Paula Deen's Sour Cream Pound Cake

Post  justmecookin on Fri Sep 19, 2008 6:38 pm

Paula Deen's Sour Cream Pound Cake

1/2 lb (2 sticks) butter
3 cups sugar
1 cup sour cream
3 cups flour
1/2 teaspoon baking soda
6 large eggs
1 teaspoon vanilla

Preheat oven to 325 degrees. In a large mixing bowl, combine and cream the butter, sugar, and add the sour cream. Sift the baking soda and flour together.

Add the sifted flour to the creamed mixture alternating with eggs, beating each egg one at a time. Add the vanilla and pour the mixture into a greased and floured 10- inch tube pan. Bake for 1 hour 20 minutes. Makes 8 to 10 servings


Last edited by justmecookin on Sat Sep 20, 2008 7:58 am; edited 1 time in total

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Paula Deen's Cheese Biscuits

Post  justmecookin on Fri Sep 19, 2008 6:41 pm

Paula Deen's Cheese Biscuits

2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup shortening
3/4 cup grated sharp Cheddar
1 cup buttermilk
1/4 stick butter, melted

Preheat oven to 350 degrees. In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese.

Stir in buttermilk all at 1 time just until blended. Do not over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes. Makes 16-20 biscuits


Last edited by justmecookin on Sat Sep 20, 2008 7:59 am; edited 1 time in total

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Paula Deen's Chicken and Rice Casserole

Post  justmecookin on Fri Sep 19, 2008 6:44 pm

Paula Deen's Chicken and Rice Casserole

2 tablespoon butter or vegetable oil
1 medium onion, peeled and diced
3 cup diced cooked chicken
2 14 1/2 ounce cans green beans, drained and rinsed
1 8 ounce can water chestnuts, drained and chopped
1 4 ounce jar pimentos
1 10 3/4 ounce can condensed cream of celery soup
1 cup mayonnaise
1 6 ounce box long-grain wild rice, cooked according to package directions
1 cup grated sharp cheddar cheese
1 pinch salt

Preheat oven to 350 degrees. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.


Last edited by justmecookin on Sat Sep 20, 2008 7:59 am; edited 1 time in total

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Paula Deen's Hoecakes

Post  justmecookin on Fri Sep 19, 2008 6:47 pm

Paula Deen's Hoecakes

1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying

Mix all ingredients together, except for the frying oil, in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet.

Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.

Note: Leftover batter will keep in refrigerator for up to 2 days. Makes about 16 hoecakes


Last edited by justmecookin on Sat Sep 20, 2008 7:59 am; edited 1 time in total

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Paula Deen's Baked French Toast Casserole

Post  justmecookin on Fri Sep 19, 2008 6:50 pm

Paula Deen's Baked French Toast Casserole

1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoon sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Raspberry Syrup, recipe follows

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup. Makes 6-8 servings

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2-teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.


Last edited by justmecookin on Sat Sep 20, 2008 8:00 am; edited 1 time in total

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Paula Deen's Gooey Butter Cake

Post  justmecookin on Fri Sep 19, 2008 7:00 pm

Paula Deen's Gooey Butter Cake

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Preheat oven to 350 degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. Makes 6 to 8 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:03 am; edited 1 time in total

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The Lady and Sons Lasagna

Post  justmecookin on Fri Sep 19, 2008 7:10 pm

The Lady and Sons Lasagna

2 cups canned, diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup onions, diced
1/2 cup green bell peppers, diced
2 cloves garlic, diced
1/4 cup fresh parsley leaves, chopped
1 1/2 teaspoon Paula Deen's Sweet Italian Herb Blend
1 1/2 teaspoon Paula Deen's House Seasoning
1 1/2 teaspoon Paula Deen's Seasoned Salt
1 1/2 teaspoon sugar
2 bay leaves
1 1/2 lb ground beef
6 to 9 Long strips lasagna noodles
12 ounce cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
1 cup Gruyere cheese, grated
1 cup Swiss cheese, grated
2 cup cheddar, grated
1 (8-ounce) package cream cheese
1 cup mozzarella, grated

To make the sauce, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat.

Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions. (If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly.) Remove bay leaves. Preheat oven to 350 degrees.

To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce.

Repeat layering 2 to 3 times, ending with sauce. This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total. Makes 8-10 servings

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The Lady and Sons Beer-Battered Fried Shrimp

Post  justmecookin on Fri Sep 19, 2008 7:19 pm

The Lady and Sons Beer-Battered Fried Shrimp

1 cup beer
1 cup flour
1/2 teaspoon salt
oil for frying
2 lb shrimp

Using a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for 2-3 hours. Dip the shrimp in the batter and fry at 350 degrees for approximately 2 to 3 minutes. Drain shrimp on paper towels. Makes 4 servings

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Paula Deen's Baby Back Racks

Post  justmecookin on Fri Sep 19, 2008 7:23 pm

Paula Deen's Baby Back Racks

2 racks baby back ribs, (about 2 1/2 pounds)
1 Bourbon Barbecue Sauce, recipe follows
Lemon wedges
Fresh rosemary sprigs

Preheat oven to 350 degrees. cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly. Throw in some lemon wedges and rosemary sprigs.

Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.

Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes.

Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs. Makes 3-4 servings

Bourbon Barbeque Sauce:
1/2 cup steak sauce
1/2 cup bourbon or good dark beer
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar
1 teaspoon regular or grainy Dijon mustard
2 pinch red pepper flakes
Kosher salt

Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks. Makes 1 1/2 cups


Last edited by justmecookin on Sat Sep 20, 2008 8:03 am; edited 1 time in total

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Paula Deen's Almond Broccoli Salad

Post  justmecookin on Fri Sep 19, 2008 7:26 pm

Paula Deen's Almond Broccoli Salad

6 cups small broccoli florets
1/2 cup chopped celery
1/2 cup raisins
10 slices bacon, cooked and crumbled
3 green onions, sliced
2/3 cup mayonnaise
1/4 cup honey
1 tablespoon fresh lemon juice
1 (3.75-ounce) package honey roasted sliced almonds

In a medium bowl, combine first 5 ingredients. In a small bowl, stir together mayonnaise, honey, and lemon juice. Pour over broccoli mixture, tossing gently to coat. Stir in almonds just before serving. Makes 8-10 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:04 am; edited 1 time in total

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Paula Deen's Spaghetti Sauce

Post  justmecookin on Fri Sep 19, 2008 7:29 pm

Paula Deen's Spaghetti Sauce

1 1/2 lb ground beef
1 large onion, chopped
1 green bell pepper, chopped
1 clove garlic, chopped
2 6-ounce cans tomato paste
1 8-ounce can tomato sauce
1 14 1/2-ounce can stewed tomatoes
1 tablespoon Italian seasoning
1 tablespoon Worcestershire sauce
2 tablespoon sugar
1 teaspoon salt
1 cup water

Brown the beef in a large, heavy bottomed pot, then drain off the fat. Add the onion, green pepper and garlic and saute until the onion is tender, about 5 minutes. Add the tomato paste, tomato sauce and stewed tomatoes, 1 cup water and seasonings.

Simmer for 30 minutes. Let cool. The sauce will keep for several days covered and refrigerated. Serve with spaghetti or your favorite pasta. Maks 6-8 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:05 am; edited 1 time in total

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Paula Deen's Apple Raisin Muffins

Post  justmecookin on Fri Sep 19, 2008 7:32 pm

Paula Deen's Apple Raisin Muffins

1 cup water
2 cup sugar
2 cup grated apples
2 cups raisins
1 cup (2 sticks) butter
2 teaspoon cinnamon
2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
2 teaspoon baking soda
3 1/2 cup all-purpose flour

Preheat the oven to 350 degrees. Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg, and cloves in a saucepan; bring to a boil. Remove the pan from the heat and cool completely.

In a large bowl, stir the nuts and baking soda into the flour. Add the cooled mixture to the bowl, and stir until blended. Fill greased miniature muffin tins with batter to the top. Bake for 15 minutes. Makes about 5 dozen miniature muffins.


Last edited by justmecookin on Sat Sep 20, 2008 8:05 am; edited 1 time in total

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Paula Deen's Almond Chocolate Balls

Post  justmecookin on Fri Sep 19, 2008 7:35 pm

Paula Deen's Almond Chocolate Balls

2 16-ounce boxes confectioners' sugar
1/2 cup (1 stick) butter, softened
1 14-ounce can sweetened condensed milk
1 teaspoon pure almond extract
1 14-ounce package shredded coconut
1 1/2 cup chopped almonds
1 12-ounce package semisweet chocolate chips

Cream together sugar and butter in a bowl; add milk. Stir in almond, coconut, and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours. Melt chocolate in top of double boiler, stirring well.

Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set. Makes 75 to 100 balls


Last edited by justmecookin on Sat Sep 20, 2008 8:05 am; edited 1 time in total

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Paula Deen's Almond Danish Swirls

Post  justmecookin on Fri Sep 19, 2008 7:45 pm

Paula Deen's Almond Danish Swirls

6 ounce cream cheese, softened
1 teaspoon almond extract
1/2 cup confectioners' sugar
1/2 cup slivered almonds, chopped fine
2 8-ounce cans refrigerated crescent dinner rolls
1 egg white
1 teaspoon water

Glaze:
1/2 cup confectioners' sugar
4 teaspoons milk
1/2 teaspoon almond extract

In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal.

Press or roll each piece of dough to form a 7-by-4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4 inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.

Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes. Preheat the oven to 350 degrees while the rolls are chilling.

Remove from the refrigerator and cut each roll into 4 slices. Place 1/2 inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.

While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls. Makes 32 swirls


Last edited by justmecookin on Sat Sep 20, 2008 8:06 am; edited 1 time in total

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Paula Deen's Apple Stuffed Pork Loin Roast

Post  justmecookin on Fri Sep 19, 2008 8:37 pm

Paula Deen's Apple Stuffed Pork Loin Roast

3 tablespoon olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cup thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoon butter
salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied

Preheat oven to 375 degrees. In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened.

Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife.

Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs. Makes 6-8 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:07 am; edited 1 time in total

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Paula Deen's Barbecued Short-Ribs

Post  justmecookin on Fri Sep 19, 2008 8:39 pm

Paula Deen's Barbecued Short-Ribs

2 lb short ribs, cut in 2-inch pieces
Salt
1/4 cup onions, minced
1/4 cup ketchup
1/4 cup water
2 tablespoon fresh lemon juice
2 tablespoon brown sugar
1 tablespoon mustard
1/8 teaspoon salt
1 tablespoon Worcestershire sauce

Trim the top layer of fat from the short ribs. Place several pieces of this fat in a Dutch oven, and cook over medium heat until bottom is lightly coated with fat, and remove the pot from the heat. Sprinkle the short ribs with salt, brown them on all sides, and then removing them when they are done.

Add the onion and slightly saute until lightly browned. Return the short ribs to the pot and add the ketchup, water, lemon juice, sugar, mustard, salt, and Worcestershire sauce. Cover the pot and cook over low heat for 2 hours, or until tender, stirring occasionally. Makes 4 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:07 am; edited 1 time in total

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Paula Deen's Bacon Cheeseburger Meatloaf

Post  justmecookin on Fri Sep 19, 2008 8:43 pm

Paula Deen's Bacon Cheeseburger Meatloaf

1 lb ground chuck
10 slices bacon, cooked and crumbled
1 (8 ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoon prepared mustard
1 (3 ounce) can French fried onions

Preheat oven to 350 degrees. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9x5x3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake 10 to 15 minutes, or until meat is no longer pink. Makes 1 (9x5 inch) loaf


Last edited by justmecookin on Sat Sep 20, 2008 8:08 am; edited 1 time in total

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Paula Deen's Back Bones and Rice

Post  justmecookin on Fri Sep 19, 2008 8:46 pm

Paula Deen's Back Bones and Rice

3 lb pork back bones, sometimes called country-style ribs
1 cup chopped onion
1/2 cup (1 stick) butter
1 teaspoon ground red pepper
1 teaspoon ground black pepper
3 bay leaves
8 cup water
3 cups raw white rice
1/2 cup chopped green onion
1 tablespoon salt, or to taste

In a stockpot, combine the backbones, onion, butter, and seasonings. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Add the rice to the pot and bring to a boil, stirring well.

Boil for 10 minutes, then reduce the heat, add green onions, cover the pot, and simmer for 10 minutes, or until rice is done. Remove the bay leaves. Makes 10 to 12 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:08 am; edited 1 time in total

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Paula Deen's Baked Spaghetti

Post  justmecookin on Fri Sep 19, 2008 8:52 pm

Paula Deen's Baked Spaghetti

1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
2 cup canned diced tomatoes
2 cup tomato sauce
1 cup water
1 1/2 teaspoon Paula Deen's Sweet Italian Herb Blend
1 1/2 teaspoon Paula Deen's Seasoned Salt
1 1/2 teaspoon sugar
1 1/2 teaspoon Paula Deen's House Seasoning
1/4 cup chopped fresh parsley
1 1/2 lb ground beef
8 ounce uncooked angel hair pasta
1 cup grated cheddar cheese
1 cup Monterey Jack cheese
2 small bay leaves

Preheat oven to 350 degrees. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet.

Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce.

Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving. Makes 10 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:09 am; edited 1 time in total

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Paula Deen's Baked Trout with Romano Cheese

Post  justmecookin on Fri Sep 19, 2008 8:56 pm

Paula Deen's Baked Trout with Romano Cheese

1 cup bread crumbs
1 tablespoon garlic powder
1/2 cup grated Romano
1/2 cup chopped fresh parsley leaves
4 (8-ounce) trout fillets
1/3 cup fresh lemon juice
1/4 cup olive oil

Preheat the oven to 425 degrees. Combine the bread crumbs, garlic powder, cheese, and parsley in a medium non-reactive bowl. Rub each fillet with lemon juice, and then dredge each fillet in the crumb mixture to evenly coat.

Place fillets on a baking pan lined with waxed or parchment paper. Drizzle olive oil over the fillets. Bake in the oven for 10 to 15 minutes or until fish fillets are cooked through. Makes 4 servings


Last edited by justmecookin on Sat Sep 20, 2008 8:09 am; edited 1 time in total

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Re: Paula Deen's Recipes

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