Paula Deen's Recipes

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Paula Deen's Surf & Turf "Fat Darrell" Sandwich

Post  justmecookin on Tue Sep 23, 2008 8:44 am

Paula Deen's Surf & Turf "Fat Darrell" Sandwich

For the filet mignon:
1 (6-ounce) fillet mignon
Salt and freshly ground black pepper
Garlic powder
1-tablespoon olive oil
1 minced garlic clove
1 teaspoon finely chopped fresh rosemary leaves

For lobster tails in Parmesan cream sauce:
1 medium lobster tail
4 tablespoons butter
1/4-cup onion, finely chopped
1/4 cup fresh lemon juice
3/4 cup cream
2 to 3 tablespoons freshly grated Parmesan
1/4 cup freshly chopped parsley leaves
Salt and freshly ground black pepper

For assembly:
Large club or hoagie rolls split and toasted
Seasoned french fries
2 butter lettuce leaves, optional
Tomatoes, sliced, optional
Onion, sliced, optional

For the fillet: Season the filet with salt and pepper, to taste, and garlic powder on both sides. Combine the remaining ingredients in a zip-top bag. Add the meat to the bag and marinate in the refrigerator for 2 to 4 hours. Preheat oven to 400 degrees.

Transfer filet to a broiler pan and roast in the oven for 12 to 20 minutes, depending on desired doneness. Remove from oven and let rest before slicing. For the lobster tails in Parmesan cream sauce: Remove the raw lobster meat from the shell and cut into chunks.

In a large skillet over medium-high heat, melt butter and saute onions until softened. Add the lobster meat and cook until it just begins to turn pink. Then stir in lemon juice and cook until it has reduced by half. Then stir in the cream and cook and stir until cream thickens. Stir in the Parmesan, parsley and salt and pepper, to taste.

For assembly: Build your sandwich starting with some of the sliced filet mignon on the toasted roll. Spoon some of the lobster chunks on top of the steak. Load on the french fries. Top with a spoonful of the lobster's Parmesan sauce. Pile on some lettuce, tomato and onion slices, if desired. Makes 4-5 servings

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Paula Deen's Fried Green Tomato & Egg Hollandaise

Post  justmecookin on Tue Sep 23, 2008 8:45 am

Paula Deen's Fried Green Tomato & Egg Hollandaise

3 or 4 large firm green tomatoes
Salt
2 cups vegetable or peanut oil for deep-frying
1 cup buttermilk
2 cups self-rising flour
6 slices bacon, cut in half and cooked until crisp
6 eggs, poached
Hollandaise sauce (recipe follows)

Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to put the water out of the tomatoes (approximately 30 minutes).

In a skillet, heat the oil for deep-frying over medium high heat. Dip the tomatoes into buttermilk, then dredge them in flour. Deep fry until golden brown. Keep warm. Meanwhile, prepare Hollandaise Sauce:

Hollandaise Sauce
2 egg yolks
4 tablespoons cream
2 large tablespoons butter
Juice of 1/2 lemon
Pinch of salt
Pinch of sugar
Chicken broth (optional)
1 tablespoon vinegar

Combine all ingredients in the top of a double boiler, over boiling water. Stir until thick, approximately 3 minutes; set-aside until ready to use. Do not reheat or cover the pot. Thin, if needed with a little chicken broth.

To assemble each serving, place two fried tomatoes on a plate. Top with 2 strips of cooked bacon in a criss-cross fashion. Top bacon with a poached egg, spoon on Hollandaise Sauce. Makes 6 servings

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Paula Deen's Fried Peanut Butter and Banana Sandwich

Post  justmecookin on Tue Sep 23, 2008 8:51 am

Paula Deen's Fried Peanut Butter and Banana Sandwich

2-3 ripe bananas
8 slices white bread
3/4 cup crunchy peanut butter
3 tablespoons honey
1 1/2 teaspoon cinnamon
1/2 cup butter

Topping:
1/4 cup of sugar
1 tablespoon cinnamon

In frying pan melt 3 tablespoons of butter - make sure butter does not burn. In a small bowl mix together peanut butter, honey and cinnamon. Slice bananas into 1/4" thick slices. Spread the peanut butter mixture on four slices of bread and cover with banana slices.

Top with remaining 4 slices of bread. Spread butter on both sides of sandwiches. Grill sandwiches in frying pan until each side is golden brown. For topping, combine sugar cinnamon in shallow plate. Coat grilled sandwiches with mixture. Cut diagonally and serve hot. Makes 4 sandwiches

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Paula Deen's Pecan Burger

Post  justmecookin on Tue Sep 23, 2008 8:52 am

Paula Deen's Pecan Burger

1 1/2 lb ground beef
6 slices bacon
6 tablespoon chopped pecans
3 tablespoon chopped parsley
2 tablespoon onion, grated
4 tablespoon butter, softened

Preheat broiler or grill. Divide ground beef into twelve flat patties. Partially saute bacon. Mix pecans, parsley, onion and butter together.

Spread mixture on six of the patties. Top with remaining six patties and seal the edges with the partially sauteed bacon and secure with a wooden toothpick. Broil or grill 10 to 15 minutes, turning once. Makes 6 serving

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Paula Deen's Pecan Coated Fish with Remoulade Sauce

Post  justmecookin on Tue Sep 23, 2008 8:52 am

Paula Deen's Pecan Coated Fish with Remoulade Sauce

4 grouper or snapper fillets, cut about 1 inch thick, 4 to 6 ounces each
1 stick butter, melted
1 cup pecans, ground into crumbs in a food processor
1 tablespoon butter
1 tablespoon vegetable oil
Salt and pepper, to taste
4 lemon wedges, for garnish

Sauce:
1/3 cup chopped fresh parsley
1/3 cup chopped green onions, white and green parts
1/4 cup capers, with juice
1 clove garlic, minced
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon dijon mustard

To prepare sauce, place the parsley, green onions, capers, and garlic in a blender or food processor and combine. Add the mayonnaise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve with seafood. This keeps in a covered container in the refrigerator for several weeks.

Preheat the oven to 350 degrees. Rinse the fish, pat dry and season. Dredge the fish in the melted butter. Spread the ground pecans on a plate and press the fish into the crumbs to coat. Turn the fillets and coat the other side.

In a cast-iron or other heavy, ovenproof skillet, heat the tablespoon of butter with the oil. When it begins to sizzle, sear the fish about 3 minutes per side. Place the skillet in the oven for 6 to 10 minutes, depending on the thickness of the fillets and your preference for degree of doneness. Serve immediately with Remoulade Sauce on the side and a lemon wedge. Makes 4 servings of fish, 1 1/2 cups of sauce

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Paula Deen's Perfect Char-Grilled Filet Mignon

Post  justmecookin on Tue Sep 23, 2008 8:53 am

Paula Deen's Perfect Char-Grilled Filet Mignon

1 8-ounce bottle zesty Italian salad dressing
5 beef tenderloin fillets, 1 1/2 - 2 inches thick
5 slices of bacon
4 teaspoons Paula Deen's Merlot Wine Steak Sauce
4 teaspoons water

Pour the salad dressing into a shallow pan, place the steaks in the pan and let them marinate for 3 to 4 hours. Prepare a fire in a charcoal grill. Wrap a strip of bacon around each steak, securing it with a toothpick or kitchen twine.

Grill the steaks over hot coals for about 8 minutes per side (5 minutes per side for rare). Baste with a mixture of steak sauce and water. For perfect steaks, turn them only once. Makes 2 servings

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Paula Deen's Piggy Pudding

Post  justmecookin on Tue Sep 23, 2008 8:54 am

Paula Deen's Piggy Pudding

16 link pork sausages
4 to 5 tart apples, peeled, cored, and sliced
1 7 1/2-ounce package yellow corn bread mix (prepare batter according to direction
1 cup maple syrup
Fresh sage

Preheat oven to 450 degrees. Cook sausages until done, piercing with fork to let out fat. Drain, then arrange in a 9-inch square-baking dish. Layer sliced apples on top.

Pour corn bread batter over all and bake for approximately 30 minutes or until corn bread is done. Serve with warm maple syrup and fresh sage garnish. Makes 4 to 5 servings

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Paula Deen's Roast Prime Rib of Beef with a Rich Pan Sauce

Post  justmecookin on Tue Sep 23, 2008 8:55 am

Paula Deen's Roast Prime Rib of Beef with a Rich Pan Sauce

12 lb prime rib roast
2 tablespoon Paula Deen's House Seasoning

Pan Sauce

2 cups beef stock
sprig of fresh thyme or 1/2 teaspoon dried
2 tablespoons Paula Deen's Merlot Wine Steak Sauce
Salt and pepper to taste

Preheat oven to 450 degrees. Rub the roast with the Paula Deen House Seasoning. In a roasting pan, place the roast, fat side up, so the ribs act as a rack. Roast for 30 minutes and reduce heat to 350 degrees.

Continue to roast for 2 hours or until the internal temperature measured by a meat thermometer registers your desired doneness. Transfer to platter and let rest for 15 minutes.

While roast is resting, prepare pan sauce. Skim off the fat from the pan drippings. Place the roasting pan over medium heat and add the stock and thyme. Bring to a boil and simmer for 5 minutes. Whisk in the Paula Deen Merlot Wine Steak Sauce. Salt and pepper to taste. Serve warm alongside the prime rib roast. Makes 6 servings

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Paula Deen's Sauerkraut and Ribs

Post  justmecookin on Tue Sep 23, 2008 8:55 am

Paula Deen's Sauerkraut and Ribs

2 tablespoons vegetable oil or olive oil
1 rack pork baby back ribs, cut into individual ribs
Salt and freshly ground black pepper
1 medium onion, chopped
6 medium, white new potatoes, quartered
1 lb bag sauerkraut
1/2 cup white wine (optional, may substitute water or stock)
Parsley sprigs, for garnish

Set Dutch oven over medium-high and heat the vegetable oil. You can also cook this dish in the oven at 325 to 350 degrees F for the same time.

Season the ribs with salt and pepper. Lay ribs in the oven, meat side down and sear them in a single layer. Transfer them to a platter. Add the onions and saute until softened, scraping up any browned bits from the ribs. Add potatoes. Add ribs back in and cover with sauerkraut. Poor wine over top.

Cover the Dutch oven and lower the heat. Simmer the pot on the stove for 2 to 3 hours until the ribs are very tender. If the dish gets too dry at any point stir in a little chicken broth or water to keep it moist. Serve garnished with parsley sprigs. Makes 6 servings

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Paula Deen's Scallops Charleston

Post  justmecookin on Tue Sep 23, 2008 8:56 am

Paula Deen's Scallops Charleston

1 1/2 lb fresh sea scallops
Salt and pepper to taste
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup finely chopped fresh basil
Flour for dusting
3/4 cup sherry or dry white wine
1 shallot, finely chopped
8 ounces fresh mushrooms, quartered
2 tablespoon butter
3 tablespoon all-purpose flour
1 cup grated Gruyere cheese

Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour. Saute in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from pan.

To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3-4 minutes. In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour.

Mix well and cook for 2 minutes over low heat, stirring constantly. Pour shallots, mushrooms, and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can thin with clam juice or fish or chicken stock.)

Transfer to four individual baking dishes, top with cheese, and broil for 1 minute, until browned. Serve with wild rice. Makes 4 servings

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Paula Deen's Sausage Pancake Egg Sandwich

Post  justmecookin on Tue Sep 23, 2008 8:57 am

Paula Deen's Sausage Pancake Egg Sandwich

Pancakes:
2 1/2 cups self-rising flour
Pinch salt
2 cups milk
2 eggs
1/4-cup vegetable oil, plus oil for skillet
Butter, for skillet

For the scrambled eggs:
8 eggs
Paula Deen's House Seasoning , to taste
2 tablespoons butter
4 crumbled cooked sausage patties

For assembly:
American cheese slices
Butter
Maple syrup

Heat a nonstick griddle to medium heat while you prepare the pancake batter. Combine flour and salt. Mix milk, eggs, oil together and add to flour mixture.

Butter your skillet and then add 1/4 cup of oil to the skillet, which keeps butter from burning. Ladle about 1/4 cup of the batter, for each pancake, onto the skillet.

The bottoms of the pancakes should brown in roughly 2 to 4 minutes. Flip to finish cooking the other side. Cook until lightly golden brown. Reserve pancakes in a preheated 200 degree oven until ready to serve.

For the scrambled eggs: Preheat a large nonstick skillet over medium heat for 1 minute. Crack eggs into a large mixing bowl and whisk them until the whites and the yolks are combined. Season with Paula's House Seasoning.

Add butter to the skillet and allow melting. Add the eggs and reduce heat to medium-low. Add sausage. Stir frequently until soft small curds have developed. The more you stir the more the creamier the eggs will be. Remove from heat.

For assembly: Place slice of American cheese on top of pancake, top with scrambled eggs. Top scrambled eggs with another slice of cheese and place another pancake on top. Add a dab of butter and smother with maple syrup. Makes 4-5 servings

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Paula Deen's Savory Salmon

Post  justmecookin on Tue Sep 23, 2008 8:58 am

Paula Deen's Savory Salmon

1 2-pound Salmon Fillet
Paula Deen's House Seasoning
Juice of 2 Lemons
1 medium Orange, sectioned and seeded
1 medium Onion, sliced thin
1 small Red Bell Pepper, julienned
1 small Green Bell Pepper, julienned

Preheat oven to 350 degrees. Place salmon fillet on a foil-lined pan. Season with House Seasoning and lemon juice, then cover and surround fish with orange, onion, and red and green bell pepper.

1 pint Strawberries, cleaned and sliced
1/2 cup Water
1/2 cup Honey
1/2 cup chopped fresh Chervil or baby Dill
4 cloves Garlic, minced
1 bunch Chives, chopped

Mix strawberries, water, honey, chervil or dill, garlic and chives together. Pour evenly over salmon. Cover with foil and pierce foil, allowing salmon to steam. Bake for 25-30 minutes. Serve with rice. Makes 4 servings

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Paula Deen's Coconut Macaroons

Post  justmecookin on Tue Sep 23, 2008 9:04 am

Paula Deen's Coconut Macaroons

3 cups shredded coconut
1 teaspoon almond extract
1/8 teaspoon salt
2/3 cup sweetened condensed milk
2 egg whites, stiffly beaten
1 teaspoon cream of tarter

Preheat oven to 350 degrees. Combine coconut, extract and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tarter.

Drop teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned. Makes 20 1-inch cookies

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Paula Deen's Creme Brulee

Post  justmecookin on Tue Sep 23, 2008 9:05 am

Paula Deen's Creme Brulee

2 cups heavy cream
1 vanilla beans, split lengthwise
4 large egg yolks
1/4 cup, plus 1 tablespoon sugar
1/3 to 1/2 cup white granulated or light brown sugar

Preheat oven to 300 degrees. In a heavy-bottomed medium nonreactive saucepan, heat the cream with the vanilla bean for 15 minutes; stirring to ensure it does not burn. Remove from the heat and let steep for 15 minutes. Remove and discard the vanilla bean. Strain the cream.

Meanwhile, in a medium bowl, beat the egg yolks with an electric mixer on high speed for 5 minutes, or until they are light and fluffy. Gradually beat in the granulated sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.

Pour the custard into four 9-ounce ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken).

Remove the dishes from the baking pan. Let cool l completely at room temperature, then refrigerate for at least 2 or up to 24 hours. Let the ramekins stand at room temperature 20 minutes before serving. Spoon the 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each portion of custard, covering it completely.

To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame.

Variations: Finely grate orange zest or bittersweet chocolate over the creme before adding the sugar for caramelizing. A propane torch can be bought at your local hardware store. If you don't have one, caramelize the topping under the broiler, watching carefully so as not to burn it. Makes 4 servings

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Paula Deen's Creme Caramel

Post  justmecookin on Tue Sep 23, 2008 9:06 am

Paula Deen's Creme Caramel

1 cup sugar
5 eggs
1/4 teaspoon salt
3 cup milk
1 teaspoon vanilla
Fresh whipped cream, for garnish
Sprigs of mint, for garnish

Preheat oven to 350 degrees. Butter eight 6-ounce custard cups. In a small skillet over medium heat, melt 1/2 cup sugar, stirring constantly until it is a light brown syrup. Pour syrup into buttered cups. Place cups in baking pan for easy handling. In large bowl with mixer at low speed, beat eggs, salt, and remaining 1/2 cup sugar until lemon-colored.

Gradually beat in milk and vanilla. Once mixture has settled, with all air bubbles out, pour mixture into cups. Pour hot water into baking pan to within 1 inch of top of cups. Bake 1 hour or until knife inserted in center comes out clean. Cool, loosen custard with knife; invert.

Variation: Sprinkle ground nutmeg on top of each custard before baking. Makes 8 servings

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Paula Deen's Creme De Menthe Brownies

Post  justmecookin on Tue Sep 23, 2008 9:07 am

Paula Deen's Creme De Menthe Brownies

1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes Creme de Men
Shaved Creme de Menthe thins (recommended: Andes Creme de Menthe thins)
Chocolate frosting, see recipe below

Frosting:
1/2 cup (1 stick) butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350 degrees. Grease a 13-by-9-by-2-inch pan. Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla, mixing well.

In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins. Makes 24 brownies

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Paula Deen's Crunch Top Apple Pie

Post  justmecookin on Tue Sep 23, 2008 9:08 am

Paula Deen's Crunch Top Apple Pie

Dough and Filling: Paula's Perfect Pie Crust, recipe follows
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Dash of salt
3 1/2 cups peeled, chopped cooking apples
1 16-ounce jar applesauce
1 tablespoon lemon juice
2 tablespoons butter, chopped into small pieces

Crunch Topping:
3 tablespoons all-purpose flour
1 tablespoon sugar
Dash of salt
1 tablespoon butter, at room temperature

Preheat oven to 425 degrees. Line a 9-inch pie pan with half of dough. Combine sugar, flour, cinnamon, and salt in a bowl. Stir in apples, applesauce, and lemon juice. Spoon apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie.

For crunch topping, combine flour, sugar, and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and continue to bake for about 45 minutes, or until crust and topping are golden brown. Makes 6 to 8 servings

Paula's Perfect Pie Crust

2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, (1 1/2 sticks) cold and cubed
1/4 cup to 1/2 cup ice water

In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour.

Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal.

Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball. When it comes together stop working it otherwise the dough will get over-worked and tough.

Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the fridge for at least 2 hours. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie. Makes 2 (9-inch) pie crusts

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Paula Deen's Deep-Fried Chocolate Pound Cake

Post  justmecookin on Tue Sep 23, 2008 9:09 am

Paula Deen's Deep-Fried Chocolate Pound Cake

2 cups corn flakes, finely crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
Bag Lady's Favorite Chocolate Pound Cake, recipe follows
Oil, for deep-frying
Powdered sugar, for sprinkling
Chocolate syrup, for drizzling

Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water in another pie plate or shallow bowl. Cut pound cake into bite-sized square pieces.

Press each square in cereal mixture and press coating into cake. Dip coated square in egg wash, then roll in second container of cereal mixture. Again press coating onto cake.

Freeze coated cake squares on a waxed paper lined baking sheet until solid, 4 to 6 hours. Deep-fry frozen coated cake squares for 45 seconds. Sprinkle with powdered sugar and drizzle with chocolate syrup. Serve with whipped cream and a cherry.

The Bag Lady's Favorite Chocolate Pound Cake:

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2-teaspoon salt
5 tablespoons cocoa
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract

Special equipment: 10-inch bundt pan

Preheat oven to 325 degrees. Grease and flour a 10-inch bundt pan. Sift together flour, baking soda, baking powder, salt, and cocoa and set aside. Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs, 1 at a time, and mix well after each addition.

Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well. Pour batter into prepared pan. Bake for 1 hour 45 minutes, or until cake is done. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve. Makes 16 servings

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Paula Deen's Dummy Fudge

Post  justmecookin on Tue Sep 23, 2008 9:09 am

Paula Deen's Dummy Fudge

1 cup chocolate chips
1 cup butterscotch chips
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1 cup pecans (any type of nut will work)

Butter a 9 by 9-inch baking dish. Melt chocolate chips, butterscotch chips, and condensed milk in double boiler on medium heat. Once smooth remove from heat. Add vanilla and nuts. Scoop into baking dish and chill in refrigerator until set for approximately 10 minutes. Makes 10-15 pieces

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Paula Deen's Easy Homemade Oreo Ice Cream

Post  justmecookin on Tue Sep 23, 2008 9:10 am

Paula Deen's Easy Homemade Oreo Ice Cream

3 egg yolks
1 14-ounce can condensed milk
4 teaspoons vanilla extract
1 cup Oreo cookies, coarsely crushed
2 cups heavy cream, whipped

In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9x5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm. To serve, scoop ice cream from pan or cut into slices. Makes 8 servings

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Re: Paula Deen's Recipes

Post  justmecookin on Tue Sep 23, 2008 9:10 am

Paula Deen's Eggnog Pudding

1/4 cup all-purpose flour
1 tablespoon cornstarch
3/4 cup sugar
3 cups milk
2 egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
2 egg whites, stiffly beaten
Freshly grated nutmeg

Mix together flour, cornstarch and sugar in a saucepan. Add 1/4 cup of the milk to the flour mixture and stir until smooth. In another saucepan, scald the remaining 2 3/4 cups milk; add to flour mixture. Cook and stir mixture over medium-low heat; do not allow to boil.

In a bowl beat the yolks; remove 1/2 cup hot mixture and add to yolks to temper them; mix well and return to pot. Continue to cook over low heat for an additional 2 to 3 minutes.

Remove from heat; add butter and vanilla. Thoroughly fold egg whites into the hot mixture. Place in individual custard dishes or a single bowl, sprinkle with freshly grated nutmeg and chill. Makes 6-8 servings

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Paula Deen's Ice Cream Balls with Pecans and Caramel Sauce

Post  justmecookin on Tue Sep 23, 2008 9:11 am

Paula Deen's Ice Cream Balls with Pecans and Caramel Sauce

1/2 gallon vanilla ice cream (store bought or homemade)
1 cup toasted pecans, chopped fine
1 cup caramel or chocolate sauce (store bought or homemade)

Make ice cream balls by dipping with an ice cream scoop and roll in nuts. Arrange ice cream balls in a glass dish and top with caramel or chocolate sauce. Top with fresh whipped cream and a cherry if desired. Makes 6 servings

justmecookin

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Paula Deen's Jamaican Coconut Candy

Post  justmecookin on Tue Sep 23, 2008 9:12 am

Paula Deen's Jamaican Coconut Candy

2 fresh coconuts, whole coconut, not shredded
2 cup chopped fresh ginger root
4 cup raw brown sugar (recommended: Natural Sugar)
1 cup chopped pecans (or nut of choice) optional
Melted chocolate, for dipping

Crack open 2 coconuts. (Putting the coconuts in a 250 degree oven for several minutes will make them easier to crack open). Scoop out the coconut meat using a paring knife. Clean the coconut and cut up into bite-sized pieces.

Put the coconut pieces and chopped ginger root into a large pot (cast iron works best). Cover with water and boil for 3 to 4 hours to soften and bring out the flavors. Be sure to continue to add water as it boils down.

Once the water has reduced, add brown sugar and boil for another 30 to 40 minutes or until there is no liquid left. It should be in a syrup state. Fold in chopped pecans. Drop pieces onto nonstick foil and let set for about 15 minutes. Dip in melted chocolate and sprinkle with chopped nuts. Makes 2 dozen

justmecookin

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Paula Deen's Kentucky Pie

Post  justmecookin on Tue Sep 23, 2008 9:13 am

Paula Deen's Kentucky Pie

4 large eggs, lightly beaten
2 cups sugar
1 (12-ounce) package semisweet chocolate morsels, melted
1 cup sifted self-rising flour
1 cup (2 sticks) butter, melted
2 teaspoons vanilla extract
2 cups chopped pecans
2 (9-inch) deep dish unbaked pie shells or 3 (9-inch) unbaked regular pie shells
Ice cream, optional

Preheat oven to 350 degrees. Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells. Bake 50 -60 minutes. Serve warm with ice cream. Makes 2 pies

justmecookin

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Paula Deen's French Coconut Pie

Post  justmecookin on Tue Sep 23, 2008 9:14 am

Paula Deen's French Coconut Pie

4 tablespoons (1/2 stick) butter
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
1 cup or 3 1/2-ounce can shredded sweetened coconut
1 cup milk
1 9-inch unbaked pie shell

Preheat oven to 350 degrees. In a large bowl, combine melted butter, eggs, flour, sugar, coconut and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes. Makes 6 to 8 servings

justmecookin

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Re: Paula Deen's Recipes

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