Does anyone have it?
Thank youPaula Dean's Pb and J bars recipe?
I have this one but it's from Ina Garten not Paula Dean.
Peanut Butter and Jelly Bars
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped
Preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.Paula Dean's Pb and J bars recipe?
if you go to the foodnetwork site and put in the key words from her show it will give u the recipe
I have the recipe that she put in one of her magazines. Not sure if she made them on her show. I'll give you the recipe from the magazine if that's the one you want.
Sunday, December 20, 2009
On the paula dean show i saw a california salad but i cant find the recipe anywhere.?
does anyone know what the recipe is. i know it has in broccoli and dried up soupOn the paula dean show i saw a california salad but i cant find the recipe anywhere.?
foodnetwork.com should have all her recipes and you can do a search on the site as well.On the paula dean show i saw a california salad but i cant find the recipe anywhere.?
Go to Food network.com where you can find the recipe by date, host, or recipe name. It's an awesome website for foodies! Love it. Good luck-hey that sounds good, I'll get it too.Thanks.FYI I love Paula Deen and my son just moved to Savannah and I'm looking forward to going to her restaurant. I love men who like to cook.
Really? You can't find it on the Foodnetwork.com I'd check again It's gotta be there.
I went to FoodTV.com and searched for Paula Deen recipes, California Salad and the search came back empty.....Are you sure that is the correct name of it?? Is this the raw broccoli salad with raisins and sunflower seeds and bacon in it?? I've got that one, if you want it...............c_quicker@yahoo.com
this one maybe?http://www.foodnetwork.com/food/recipes/鈥?/a>
check on her shows webpage...if u saw it today it wont be up yet
also type ';paula dean show recipes'; into google....it brought up alot for me
You sure it was called ';California Salad';? I just did a search on the food network for Paula Deen and broccoli and this is the only Broccoli Salad there- The other broccoli recipes for Paula I found are attached to the link! Good Luck!
Broccoli Salad
1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently
Here is Broccoli Cole Slaw
2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli Cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish
Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet
Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
I don't know if it's the one that you want but it has both of the ingredients that you said were in it. I just did a search of food network typed in Paula Dean and then refined the search with Salads. This is what I got. Hope it helps.
go to foodnetwork.com and click on paula deen it will ask you what day the show was aired then give you a list of all recipies for that day
Most any food with the name California in it has avocado and mung beans.. :-)
Try the shows website.
go to www.foodnetwork.com
http://web.foodnetwork.com/food/web/sear鈥?/a> Click on that link. It has the salads Paula Deen has made.
allrecipes.com - it's a wonderful recipe site.
foodnetwork.com should have all her recipes and you can do a search on the site as well.On the paula dean show i saw a california salad but i cant find the recipe anywhere.?
Go to Food network.com where you can find the recipe by date, host, or recipe name. It's an awesome website for foodies! Love it. Good luck-hey that sounds good, I'll get it too.Thanks.FYI I love Paula Deen and my son just moved to Savannah and I'm looking forward to going to her restaurant. I love men who like to cook.
Really? You can't find it on the Foodnetwork.com I'd check again It's gotta be there.
I went to FoodTV.com and searched for Paula Deen recipes, California Salad and the search came back empty.....Are you sure that is the correct name of it?? Is this the raw broccoli salad with raisins and sunflower seeds and bacon in it?? I've got that one, if you want it...............c_quicker@yahoo.com
this one maybe?http://www.foodnetwork.com/food/recipes/鈥?/a>
check on her shows webpage...if u saw it today it wont be up yet
also type ';paula dean show recipes'; into google....it brought up alot for me
You sure it was called ';California Salad';? I just did a search on the food network for Paula Deen and broccoli and this is the only Broccoli Salad there- The other broccoli recipes for Paula I found are attached to the link! Good Luck!
Broccoli Salad
1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently
Here is Broccoli Cole Slaw
2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli Cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish
Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet
Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
I don't know if it's the one that you want but it has both of the ingredients that you said were in it. I just did a search of food network typed in Paula Dean and then refined the search with Salads. This is what I got. Hope it helps.
go to foodnetwork.com and click on paula deen it will ask you what day the show was aired then give you a list of all recipies for that day
Most any food with the name California in it has avocado and mung beans.. :-)
Try the shows website.
go to www.foodnetwork.com
http://web.foodnetwork.com/food/web/sear鈥?/a> Click on that link. It has the salads Paula Deen has made.
allrecipes.com - it's a wonderful recipe site.
Paula Dean Biscuit Recipe?
On an episode on Paula Dean yesterday, She made Chicken Fried Steak and Buttermilk Biscuits, Does anyone have the biscuit recipe, They looked so big and fluffy. Please post the recipe. Many Thanks!Paula Dean Biscuit Recipe?
Biscuits (Paula Deen)
3 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking锟?powder
1/2 teaspoon baking soda锟?
1/2 teaspoon salt
1/2 cup vegetable锟?shortening
1 cups buttermilk
1/4 cup melted unsalted butter锟?
Milk锟?gravy, recipe follows
Preheat the oven to 450 degrees F.
In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.
Turn the dough锟?out onto a lightly floured surface. Knead lightly two or three times. Roll
out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.
Paula Dean Biscuit Recipe?
Basic Biscuits:
1 package yeast
1/2 cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup solid shortening (recommended: Crisco)
2 cups buttermilk
Biscuits: Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.
http://www.bakeorbreak.com/recipes/2006/鈥?/a>
here you go. I love paula deen! Imade some of her christmas cookie recipes yesterday!
foodnetwork .com
Biscuits (Paula Deen)
3 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking锟?powder
1/2 teaspoon baking soda锟?
1/2 teaspoon salt
1/2 cup vegetable锟?shortening
1 cups buttermilk
1/4 cup melted unsalted butter锟?
Milk锟?gravy, recipe follows
Preheat the oven to 450 degrees F.
In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.
Turn the dough锟?out onto a lightly floured surface. Knead lightly two or three times. Roll
out the dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2-inch cutter.
Paula Dean Biscuit Recipe?
Basic Biscuits:
1 package yeast
1/2 cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup solid shortening (recommended: Crisco)
2 cups buttermilk
Biscuits: Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.
http://www.bakeorbreak.com/recipes/2006/鈥?/a>
here you go. I love paula deen! Imade some of her christmas cookie recipes yesterday!
foodnetwork .com
When making the sugar nut glazed brie recipe (paula deans) do you bake the brie with the rind on or off ?
Brie is one of the few cheeses where you leave the rind on. It's a soft cheese, and even the rind is soft enough to eat.When making the sugar nut glazed brie recipe (paula deans) do you bake the brie with the rind on or off ?
1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 14-ounce round of Brie
apple wedges
pear wedges
lemon juice
crackers
Directions:
In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to one week. At serving time, place the Brie on an ovenproof platter or pie plate. Bake at 500 degrees F for 4 or 5 minutes or until the Brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm Brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around one side of the Brie. Place crackers around the other side.
Yield: 16 to 20
Preparation time: 10 minutes
Cooking time: 10 minutes
Ease of preparation: Easy
You could have gone to her website and looked this up, like I did.When making the sugar nut glazed brie recipe (paula deans) do you bake the brie with the rind on or off ?
You leave the Rind on the Brie. However unless you really like Brie maybe try another type of cheese. I tried this recipe for christmas and the cheese ended up smelling and tasting like dirty socks. But I do have to say that the macadamian nuts are so good in the glaze you put them in. Now I just make the nuts and put them on crackers or apples.
On.The inside will melt.
(Islandgurl, sounds like your Brie went bad -- Brie is a soft cheese that isn't usually aged long, so if the cheese just under the rind is brown, it can be old and strong. Buy the brie without brown colors under the rind for the mildest taste.)
Goat cheese is a delicious substitute for brie in that recipe, btw.
You always leave the rind on!
I don't like brie either...so you can substitue brie for another soft ripened cheese...such as Camembert, Bousin cheese or even cream cheese. With the boursin cheese and cream cheese though..make the topping and add it after it is made. Don't bake the cream cheese or the boursin unless it is in a dish..it will run!
The rind on Brie is completely edible, and adds to the overall flavor. The same is true of Camembert. I posted a recipe on my French Cuisine section of Suite101.com for Camembert baked in it's box.
Always leave the rind on. It is edible as well as the mold that is on it. Americans typically prefer their brie less aged than the Europeans.
Whenever I have had baked brie it is baked with the rind on. I have baked it with a half wheel, so as to have 2 wheels and had some success with it. I baked some once with apples honey and dried cranberries, it was so good.
From the pic in her recipe the rind is on.
http://www.foodnetwork.com/recipes/paula鈥?/a>
You need to leave the rind on. Otherwise, you will have a puddle of a mess. The rind is what keeps the cheese together. It will be too liquidy to hold itself together without the rind.
Hope this helps!
I believe paula left the rind on the sides alone, but shaved as much as she could off the top. When she did it there was still a little left but she took off as much as possible.
When baking Brie it is best to leave the rind on since it will just fall to soup without it.
I've never heard of anyone taking the rind of Brie. As the rind is completely edible there seems little point.
Buy a good quality Brie so you don't get the dirty socks taste.
It does make a difference.
And yes, you leave the rind on.
on, definitely on
Keep it on, it helps keep the cheese's shape and keep it all deeeelicious!
yum.
you should probably bake it with the rind off otherwise it will look and taste funny
Keep it on. So it won't make a gressy mess. And it will be much easier to serve
leave the rind on!
the rind holds thr melted cheese in
ON.
With It On
excuse me???
on.
Ikd, but u should look at the website. :-0olive oil
1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 14-ounce round of Brie
apple wedges
pear wedges
lemon juice
crackers
Directions:
In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to one week. At serving time, place the Brie on an ovenproof platter or pie plate. Bake at 500 degrees F for 4 or 5 minutes or until the Brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm Brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around one side of the Brie. Place crackers around the other side.
Yield: 16 to 20
Preparation time: 10 minutes
Cooking time: 10 minutes
Ease of preparation: Easy
You could have gone to her website and looked this up, like I did.When making the sugar nut glazed brie recipe (paula deans) do you bake the brie with the rind on or off ?
You leave the Rind on the Brie. However unless you really like Brie maybe try another type of cheese. I tried this recipe for christmas and the cheese ended up smelling and tasting like dirty socks. But I do have to say that the macadamian nuts are so good in the glaze you put them in. Now I just make the nuts and put them on crackers or apples.
On.The inside will melt.
(Islandgurl, sounds like your Brie went bad -- Brie is a soft cheese that isn't usually aged long, so if the cheese just under the rind is brown, it can be old and strong. Buy the brie without brown colors under the rind for the mildest taste.)
Goat cheese is a delicious substitute for brie in that recipe, btw.
You always leave the rind on!
I don't like brie either...so you can substitue brie for another soft ripened cheese...such as Camembert, Bousin cheese or even cream cheese. With the boursin cheese and cream cheese though..make the topping and add it after it is made. Don't bake the cream cheese or the boursin unless it is in a dish..it will run!
The rind on Brie is completely edible, and adds to the overall flavor. The same is true of Camembert. I posted a recipe on my French Cuisine section of Suite101.com for Camembert baked in it's box.
Always leave the rind on. It is edible as well as the mold that is on it. Americans typically prefer their brie less aged than the Europeans.
Whenever I have had baked brie it is baked with the rind on. I have baked it with a half wheel, so as to have 2 wheels and had some success with it. I baked some once with apples honey and dried cranberries, it was so good.
From the pic in her recipe the rind is on.
http://www.foodnetwork.com/recipes/paula鈥?/a>
You need to leave the rind on. Otherwise, you will have a puddle of a mess. The rind is what keeps the cheese together. It will be too liquidy to hold itself together without the rind.
Hope this helps!
I believe paula left the rind on the sides alone, but shaved as much as she could off the top. When she did it there was still a little left but she took off as much as possible.
When baking Brie it is best to leave the rind on since it will just fall to soup without it.
I've never heard of anyone taking the rind of Brie. As the rind is completely edible there seems little point.
Buy a good quality Brie so you don't get the dirty socks taste.
It does make a difference.
And yes, you leave the rind on.
on, definitely on
Keep it on, it helps keep the cheese's shape and keep it all deeeelicious!
yum.
you should probably bake it with the rind off otherwise it will look and taste funny
Keep it on. So it won't make a gressy mess. And it will be much easier to serve
leave the rind on!
the rind holds thr melted cheese in
ON.
With It On
excuse me???
on.
Ikd, but u should look at the website. :-0
I need paula deans recipe for cornbread casserole?
I hope this is what you were talking about.
Layered Mexican Cornbread
Butter or non-stick cooking spray, for greasing pan
1 cup all-purpose cornmeal
1/2 cup all-purpose flour
2 tablespoons baking powder
2/3 cup milk
2 eggs
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup chopped onion
1 (14-ounce) can creamed corn
1 cup grated Cheddar
1 cup chopped jalepeno peppers
Preheat oven to 350 degrees F.
Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.
In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.I need paula deans recipe for cornbread casserole?
foodnetwork.com All her recipes are on there.I need paula deans recipe for cornbread casserole?
Don't be so lazy, all her recipes are available at http://www.foodnetwork.com
Corn Casserole Recipe BY Paula
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Hooe you enjoy...
If the one before me is not the one you're looking for then go to foodnetwork.com. You can look up the recipes from their programs on the site.
Corn Casserole Recipe courtesy Paula Deen
See this recipe on air Thursday Nov. 02 at 1:00 PM ET/PT.
Show: Paula's Home Cooking
Episode: Country Cooking - Southern Sides
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Layered Mexican Cornbread
Butter or non-stick cooking spray, for greasing pan
1 cup all-purpose cornmeal
1/2 cup all-purpose flour
2 tablespoons baking powder
2/3 cup milk
2 eggs
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup chopped onion
1 (14-ounce) can creamed corn
1 cup grated Cheddar
1 cup chopped jalepeno peppers
Preheat oven to 350 degrees F.
Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.
In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.I need paula deans recipe for cornbread casserole?
foodnetwork.com All her recipes are on there.I need paula deans recipe for cornbread casserole?
Don't be so lazy, all her recipes are available at http://www.foodnetwork.com
Corn Casserole Recipe BY Paula
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Hooe you enjoy...
If the one before me is not the one you're looking for then go to foodnetwork.com. You can look up the recipes from their programs on the site.
Corn Casserole Recipe courtesy Paula Deen
See this recipe on air Thursday Nov. 02 at 1:00 PM ET/PT.
Show: Paula's Home Cooking
Episode: Country Cooking - Southern Sides
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Paula dean jalpeno jelly recipe?
i think this is the one you need. enjoy!!
http://www.foodnetwork.com/food/recipes/鈥?/a>Paula dean jalpeno jelly recipe?
Try foodtv.com -it might be there. The next best thing is to go to the library and get the Lady and Sons cookbooks there.Paula dean jalpeno jelly recipe?
go to foodnetwork.com
I've even met Paula Deen in person!
http://www.foodnetwork.com/food/recipes/鈥?/a>Paula dean jalpeno jelly recipe?
Try foodtv.com -it might be there. The next best thing is to go to the library and get the Lady and Sons cookbooks there.Paula dean jalpeno jelly recipe?
go to foodnetwork.com
I've even met Paula Deen in person!
I found a recipe (paula dean's) with oxtails. what exactly is oxtails?
Oxtails that they sell in the store are from cows. I see them in all the supermarkets I go to. I use them often and they are very expensive!I found a recipe (paula dean's) with oxtails. what exactly is oxtails?
Why would anyone know they weren't from ';actual oxen anymore';? Let's try looking up the difference between a cow and an ox..... Report Abuse
I found a recipe (paula dean's) with oxtails. what exactly is oxtails?
Ox tails come from the larger part of the tail from beef. As the tail gets smaller there is no meat around the bones. Oxtails make a very good broth and the meat is very tender. Good substitutes are beef short ribs, beef shanks or beef stew. Report Abuse
Use your common sense girl. OXTAILS!
They are real tails from real oxen (catch the ox and then cut off it's tail), usually used in german recipies for soup or stews.
As far as I know, it is sliced ox tail. At least that is what my mom told me. I substitute stewing beef or chicken thighs. Guess I'm a little squeamish that way.
As in oxtail soup....it is the cut tail of an ox.
I would use beef shank for when ever this recipe calls for oxtails.
They are actually tails of oxen.
An oxtail is an ox tail - the tail of an ox (or probably steer). You can find them in meat markets or in the meat section of better grocery stores.
Why would anyone know they weren't from ';actual oxen anymore';? Let's try looking up the difference between a cow and an ox..... Report Abuse
I found a recipe (paula dean's) with oxtails. what exactly is oxtails?
Ox tails come from the larger part of the tail from beef. As the tail gets smaller there is no meat around the bones. Oxtails make a very good broth and the meat is very tender. Good substitutes are beef short ribs, beef shanks or beef stew. Report Abuse
Use your common sense girl. OXTAILS!
They are real tails from real oxen (catch the ox and then cut off it's tail), usually used in german recipies for soup or stews.
As far as I know, it is sliced ox tail. At least that is what my mom told me. I substitute stewing beef or chicken thighs. Guess I'm a little squeamish that way.
As in oxtail soup....it is the cut tail of an ox.
I would use beef shank for when ever this recipe calls for oxtails.
They are actually tails of oxen.
An oxtail is an ox tail - the tail of an ox (or probably steer). You can find them in meat markets or in the meat section of better grocery stores.
Who has the better recipes: Rachel Ray, Martha Stewart or Paula Dean??
paula deen. i do not like..30 min. meals by blabbermouth ray... and martha, sometimes i just do not like the stuff she cooks. when you cook, you want flavor. paula seems to have good recipes, and you can always try a different { lower fat } way of making the dish.Who has the better recipes: Rachel Ray, Martha Stewart or Paula Dean??
Im not going on the health kick here, so southern girl paula has got the best. It's like something your mother would make and who doesn't love that:)Who has the better recipes: Rachel Ray, Martha Stewart or Paula Dean??
paula deen and she is so fun to watch also..who doesnt like southern homestyle cookin at its best?? gotta love butter....
I'm going to say Paula Dean because everything she makes has about 4 sticks of butter in it. And you know that anything that has four sticks of butter in it has to be good.
I would pick a Martha Stewart recipe unless I was going for artery clogging, then I would pick Paula's. I am not a Rachael Ray fan.
Paula Deen. You just can't beat those southern down home cookin' recipes.
Rachel Ray. Martha needs to die, and Ive never heard of Paula. So yes, Rachel.
Im not going on the health kick here, so southern girl paula has got the best. It's like something your mother would make and who doesn't love that:)Who has the better recipes: Rachel Ray, Martha Stewart or Paula Dean??
paula deen and she is so fun to watch also..who doesnt like southern homestyle cookin at its best?? gotta love butter....
I'm going to say Paula Dean because everything she makes has about 4 sticks of butter in it. And you know that anything that has four sticks of butter in it has to be good.
I would pick a Martha Stewart recipe unless I was going for artery clogging, then I would pick Paula's. I am not a Rachael Ray fan.
Paula Deen. You just can't beat those southern down home cookin' recipes.
Rachel Ray. Martha needs to die, and Ive never heard of Paula. So yes, Rachel.
Does anyone know where I can find the recipe for Paula Dean's Hungarian Goulash?
I need to find said recipe so I can make it for my sick brother.I know it consist of ground beef,macaroni.If you can find i,I'd be very much obliged.Does anyone know where I can find the recipe for Paula Dean's Hungarian Goulash?
Hope this is the one you are looking for. I did a search on Food TV's website, and this was Paula's recipe.
2 pounds lean ground beef
1 pound ground turkey
2 large onions, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni
In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.Does anyone know where I can find the recipe for Paula Dean's Hungarian Goulash?
go to the www.foodnetwork.com you willfind all the recipes she done that week
Hi,
Hope your brother feels better soon, Did you try Paula's website? %26gt;%26gt; www.pauladean.com %26lt;%26lt;
Thanks,
Maxine
I hope you realize that that is not authentic Hungarian Goulash. They would never use ground beef or macaroni in it. Go to www.foodnetwork.com to find her recipes.
1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons good quality sweet paprika (see cook's note)
2 cups warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped
1 green bell pepper
4 or 5 potatoes
2 tablespoons sour cream, plus more for plating
1 pound prepared spaetzle, as an accompaniment
Cucumber salad, as an accompaniment, recipe follows
Cook's Note: using good quality paprika is important. After about a year, paprika spice tends to lose its intensity. Use the best quality possible!
In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.
While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.
Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle on the side, adding an extra dollop of sour cream to each plate.
Cucumber Salad:
2 cucumbers
Seasoned salt
1/2 onion
1/2 cup white vinegar
1/4 cup water
2 teaspoons sugar
1/8 teaspoon sweet paprika
Pinch dill, dried or fresh (optional)
Dollop sour cream (optional)
Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp.
In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.
Cook's secret: make the cucumbers before the goulash and it will be perfectly marinated by the time you are done making the stew!
Serve with a sprinkle of dill and a little dollop of sour cream if desired.
I couldn't find the hungarian goulash. There's one called Bobby's Goulash at the foodnetwork site. It sounds good and everything I've never made of Paula Deen's has been fab. Here's the link. http://www.foodnetwork.com/food/recipes/鈥?/a>
how hard is it to type Paula Dean Hungarian Goulash into a search engine
here you go
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37254,00.html
Hope this is the one you are looking for. I did a search on Food TV's website, and this was Paula's recipe.
2 pounds lean ground beef
1 pound ground turkey
2 large onions, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni
In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.Does anyone know where I can find the recipe for Paula Dean's Hungarian Goulash?
go to the www.foodnetwork.com you willfind all the recipes she done that week
Hi,
Hope your brother feels better soon, Did you try Paula's website? %26gt;%26gt; www.pauladean.com %26lt;%26lt;
Thanks,
Maxine
I hope you realize that that is not authentic Hungarian Goulash. They would never use ground beef or macaroni in it. Go to www.foodnetwork.com to find her recipes.
1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons good quality sweet paprika (see cook's note)
2 cups warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped
1 green bell pepper
4 or 5 potatoes
2 tablespoons sour cream, plus more for plating
1 pound prepared spaetzle, as an accompaniment
Cucumber salad, as an accompaniment, recipe follows
Cook's Note: using good quality paprika is important. After about a year, paprika spice tends to lose its intensity. Use the best quality possible!
In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.
Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.
Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.
Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.
While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.
Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.
Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle on the side, adding an extra dollop of sour cream to each plate.
Cucumber Salad:
2 cucumbers
Seasoned salt
1/2 onion
1/2 cup white vinegar
1/4 cup water
2 teaspoons sugar
1/8 teaspoon sweet paprika
Pinch dill, dried or fresh (optional)
Dollop sour cream (optional)
Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp.
In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.
Cook's secret: make the cucumbers before the goulash and it will be perfectly marinated by the time you are done making the stew!
Serve with a sprinkle of dill and a little dollop of sour cream if desired.
I couldn't find the hungarian goulash. There's one called Bobby's Goulash at the foodnetwork site. It sounds good and everything I've never made of Paula Deen's has been fab. Here's the link. http://www.foodnetwork.com/food/recipes/鈥?/a>
how hard is it to type Paula Dean Hungarian Goulash into a search engine
here you go
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37254,00.html
Paula deans recipes?
Does Paula Dean have a recipe for hot spinich/artichoke dip? If so, I would love to have it.Paula deans recipes?
Hot Spinach-Artichoke Dip
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Neighborhood Cocktail Party
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.Paula deans recipes?
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.
go to www.foodnetwork.com you can find it there...yummm oooo
You can find many of her recipes at www.foodnetwork.com. The first link is for Artichoke and Shrimp Dip. The second is for Hot Artichoke Dip. Also visit her website at http://pauladeen.com/
i'm not sure go to a book store tht sells recipes books too and look through some of her books and it does then get it and make itolive oil
Hot Spinach-Artichoke Dip
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Neighborhood Cocktail Party
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.Paula deans recipes?
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.
go to www.foodnetwork.com you can find it there...yummm oooo
You can find many of her recipes at www.foodnetwork.com. The first link is for Artichoke and Shrimp Dip. The second is for Hot Artichoke Dip. Also visit her website at http://pauladeen.com/
i'm not sure go to a book store tht sells recipes books too and look through some of her books and it does then get it and make it
Does anyone know the name of the Paula Dean recipe for cookies that uses Rolo candies??
All i need to know is the name and im good from there...i know the recipe uses Rolo candies and these cookies are really good...
I think its Paula Dean but im not sure but i know the recipe comes from the food network...
and once again, if you could just tell me the name i can look it up on the food network website.Does anyone know the name of the Paula Dean recipe for cookies that uses Rolo candies??
Amount Ingredient Preparation
2 1/2 cups flour, all-purpose
1 cup sugar
1 teaspoon baking soda
2 large eggs
1 cup brown sugar firmly packed
1 cup nuts chopped
1 cup margarine or butter, soft
1 bag rolo chocolate
2 teaspoons vanilla extract
3/4 cup cocoa powder
Directions
Heat oven to 375 degrees F.
In small bowl combine flour, cocoa and baking soda.
Mix well.
In large bowl beat 1 cup sugar with brown sugar and margarine
until light and fluffy.
Add vanilla and eggs and beat well. Add flour mixture and blend.
Stir in 1/2 cup of nuts. For each cookie, shape about 1 tablespoon of dough around 1 Rolo, covering completely.
In a small bowl combine remaining nuts (ground up pretty fine)
with 1 tablespoon of sugar.
Press 1 side of each ball into the nut mixture and place, nut
side up, two inches apart on ungreased cookie sheets.
Bake at 375 degrees for 7-10 min. or until set and slightly cracked.
Cool 2 minutes, remove from cookie sheets.
Cool completely.
Find more recipes like: Baked Goods, Cookies, Desserts, Eggs, Sweets and Desserts
I think its Paula Dean but im not sure but i know the recipe comes from the food network...
and once again, if you could just tell me the name i can look it up on the food network website.Does anyone know the name of the Paula Dean recipe for cookies that uses Rolo candies??
Amount Ingredient Preparation
2 1/2 cups flour, all-purpose
1 cup sugar
1 teaspoon baking soda
2 large eggs
1 cup brown sugar firmly packed
1 cup nuts chopped
1 cup margarine or butter, soft
1 bag rolo chocolate
2 teaspoons vanilla extract
3/4 cup cocoa powder
Directions
Heat oven to 375 degrees F.
In small bowl combine flour, cocoa and baking soda.
Mix well.
In large bowl beat 1 cup sugar with brown sugar and margarine
until light and fluffy.
Add vanilla and eggs and beat well. Add flour mixture and blend.
Stir in 1/2 cup of nuts. For each cookie, shape about 1 tablespoon of dough around 1 Rolo, covering completely.
In a small bowl combine remaining nuts (ground up pretty fine)
with 1 tablespoon of sugar.
Press 1 side of each ball into the nut mixture and place, nut
side up, two inches apart on ungreased cookie sheets.
Bake at 375 degrees for 7-10 min. or until set and slightly cracked.
Cool 2 minutes, remove from cookie sheets.
Cool completely.
Find more recipes like: Baked Goods, Cookies, Desserts, Eggs, Sweets and Desserts
What are your favorite recipes from paula dean?
Here Southern Fried Chicken is the best I've tried... and I've tried many recipes.What are your favorite recipes from paula dean?
I really like her breakfast in bed show - it really hit the spot for a romantic day! So quick and easy! Look it up at FoodTV.com!What are your favorite recipes from paula dean?
I just love mayonnaise, y'all
Here is my absolute favorite recipe from Paula Deen
Lemon Blossoms:
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
These are SO good, easy to make, and will be gone instantly. I make them for baby showers, potlucks, treats for the office, and pretty much any other occasion I can think of. Try them, you wont be disappointed!
there are to many to list I have not been disapointed with any I have tried yet and she is a hoot love to watch her show
the one that sticks out is Chicken Devan..havent made it yet but looks yummy
i dont care much for pineapple upside down cake but i tried these at thanksgiving and loved them! i love them for breakfast or sometimes i serve them with dinner! but i agree with the others all her recipes rock! enjoy!
Pineapple Upside Down Biscuits
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick butter), at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm
I love her show! some of my favorites are...
Barbecued Short Ribs %26amp; her Southern Baked Beans
all of them they literally all rock i have had not one bad recipe from her compared to sarah and barefoot contessa...im serious...don't be afraid to try her stuff out...
I really like her breakfast in bed show - it really hit the spot for a romantic day! So quick and easy! Look it up at FoodTV.com!What are your favorite recipes from paula dean?
I just love mayonnaise, y'all
Here is my absolute favorite recipe from Paula Deen
Lemon Blossoms:
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
These are SO good, easy to make, and will be gone instantly. I make them for baby showers, potlucks, treats for the office, and pretty much any other occasion I can think of. Try them, you wont be disappointed!
there are to many to list I have not been disapointed with any I have tried yet and she is a hoot love to watch her show
the one that sticks out is Chicken Devan..havent made it yet but looks yummy
i dont care much for pineapple upside down cake but i tried these at thanksgiving and loved them! i love them for breakfast or sometimes i serve them with dinner! but i agree with the others all her recipes rock! enjoy!
Pineapple Upside Down Biscuits
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick butter), at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm
I love her show! some of my favorites are...
Barbecued Short Ribs %26amp; her Southern Baked Beans
all of them they literally all rock i have had not one bad recipe from her compared to sarah and barefoot contessa...im serious...don't be afraid to try her stuff out...
Can you help me find a paula dean recipe?
it was in a holiday issue of the magizine. my coworker got them from someone and they were awesome, cranberry coconut oatmeal cookies. but we dont have a recipe and the magazine isnt in stores anymore (that we can find).
anyone have it?Can you help me find a paula dean recipe?
Here ya go....
Cranberry Coconut Oatmeal Cookies
Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (1 quart) jar Cranberry Coconut Oatmeal Cookies Mix
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract
Preheat oven to 350潞F. Line baking sheets with parchment paper.
In a large bowl, combine cookie mix, butter, egg and vanilla, stirring until combined. Roll dough into 1-inch balls. Place dough 2 inches apart on baking sheets. Bake for 12 to 14 minutes, or until lightly browned.
Let cool on pans for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.
Source: ';Paula Deen Holiday Baking pg. 98';
Copyright: 2007
Yield: ';3 dozen';
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 78 Calories; 4g Fat (57.7% calories from fat); 5g Protein; 2g Carbohydrate; 0g Dietary Fiber; 187mg Cholesterol; 55mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat.
**************************
Here's another recipe for these cookies that doesn't require a mix (but I don't know if it's Paula Deen's):
Cranberry Coconut Oatmeal Cookies
Recipe #211399
';I got this recipe from Canadian Living Magazine and thought I'd better put it here so I can find it again.';
by Lawst Cook
48 servings
3/4 cup butter, softened
1 1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups rolled oats (not instant)
1 1/2 cups all-purpose flour
1/2 cup shredded sweetened coconut
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried cranberries
Line rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
In separate bowl, whisk together rolled oats, flour, coconut, baking powder, baking soda and salt.
Add to butter mixture along with cranberries; stir until combined.
Drop by heaping 1 tbsp about 2 inches apart, onto prepared pans.
Bake in top and bottom thirds of 375F oven, rotating and switching pans halfway through, until golden 12-14 minutes.Can you help me find a paula dean recipe?
Do a search on google for Paula Dean recipes and it will bring to the food network site. Also, there are some recipes on her website. http://www.pauladeen.com/recipe_category鈥?/a>
Try going to the Food Network website and searching under Paula Deen and you should get all the recipes of hers.
Go to the food network website%26amp; find her show.You'll find it there.
anyone have it?Can you help me find a paula dean recipe?
Here ya go....
Cranberry Coconut Oatmeal Cookies
Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (1 quart) jar Cranberry Coconut Oatmeal Cookies Mix
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract
Preheat oven to 350潞F. Line baking sheets with parchment paper.
In a large bowl, combine cookie mix, butter, egg and vanilla, stirring until combined. Roll dough into 1-inch balls. Place dough 2 inches apart on baking sheets. Bake for 12 to 14 minutes, or until lightly browned.
Let cool on pans for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.
Source: ';Paula Deen Holiday Baking pg. 98';
Copyright: 2007
Yield: ';3 dozen';
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 78 Calories; 4g Fat (57.7% calories from fat); 5g Protein; 2g Carbohydrate; 0g Dietary Fiber; 187mg Cholesterol; 55mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat.
**************************
Here's another recipe for these cookies that doesn't require a mix (but I don't know if it's Paula Deen's):
Cranberry Coconut Oatmeal Cookies
Recipe #211399
';I got this recipe from Canadian Living Magazine and thought I'd better put it here so I can find it again.';
by Lawst Cook
48 servings
3/4 cup butter, softened
1 1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups rolled oats (not instant)
1 1/2 cups all-purpose flour
1/2 cup shredded sweetened coconut
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried cranberries
Line rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
In separate bowl, whisk together rolled oats, flour, coconut, baking powder, baking soda and salt.
Add to butter mixture along with cranberries; stir until combined.
Drop by heaping 1 tbsp about 2 inches apart, onto prepared pans.
Bake in top and bottom thirds of 375F oven, rotating and switching pans halfway through, until golden 12-14 minutes.Can you help me find a paula dean recipe?
Do a search on google for Paula Dean recipes and it will bring to the food network site. Also, there are some recipes on her website. http://www.pauladeen.com/recipe_category鈥?/a>
Try going to the Food Network website and searching under Paula Deen and you should get all the recipes of hers.
Go to the food network website%26amp; find her show.You'll find it there.
What kind of recipes will Paula Dean be creating after the quadruple by-pass?
I quit taking her seriously when she made a bread pudding out of Kirspy Kreme donuts, and STILL added sugar and sweetened condensed milk, and some kind of butter sauce! Yipes! (recipe here: http://www.foodnetwork.com/food/recipes/鈥?/a> )
She may do like Graham Kerr, and take a totally healthy twist on cooking. Graham's wife nearly died from a heart attack, and he totally changed his cooking methods.
I hadn't heard she had heart surgery, though. But I'm not surprised she needs it.What kind of recipes will Paula Dean be creating after the quadruple by-pass?
I bet we will see her tweeking her recipes extremely. I do like her recipes but these ones I use once in a great while for that reason. I am 36 and i hope not to end up that way. my hubby already had a angioplasty at 40 so her recipes seldom get to my kitchen only for holidays not for day to day.What kind of recipes will Paula Dean be creating after the quadruple by-pass?
Good question
She has to be the Queen of invitations to a heart attack with the majority of her recipes
Maybe thats the set up! Cook for a heart attack and if she survives she has a niche into the healthy recipe market!
Everyone would follow it!
Her recipes are OK in moderation. Some of her recipes are outrageously high cals though.
Maybe she'll start using Splenda and I Can't Believe it's Not Butter.
Did she really have a heart attack? Here is a link to ';I love a challenge or veganizing Paula Deen'; at Eat Air Blog. They took one of her double cheese burgers and turned it into a double veggie burger with veggie cheez. (Actually there are two recipes here...
http://eatair.blogspot.com/2007/09/i-lov鈥?/a> (scroll down)
The episode with the Krispy Kreme Bread Pudding was actually an episode about taking a recipe, and ';making it your own';....so, take HER recipes and make them YOUR own, by substituting lighter, healthier ingredients! Once in a while, you can ';splurge'; and do the Southern (Deen) way
She may do like Graham Kerr, and take a totally healthy twist on cooking. Graham's wife nearly died from a heart attack, and he totally changed his cooking methods.
I hadn't heard she had heart surgery, though. But I'm not surprised she needs it.What kind of recipes will Paula Dean be creating after the quadruple by-pass?
I bet we will see her tweeking her recipes extremely. I do like her recipes but these ones I use once in a great while for that reason. I am 36 and i hope not to end up that way. my hubby already had a angioplasty at 40 so her recipes seldom get to my kitchen only for holidays not for day to day.What kind of recipes will Paula Dean be creating after the quadruple by-pass?
Good question
She has to be the Queen of invitations to a heart attack with the majority of her recipes
Maybe thats the set up! Cook for a heart attack and if she survives she has a niche into the healthy recipe market!
Everyone would follow it!
Her recipes are OK in moderation. Some of her recipes are outrageously high cals though.
Maybe she'll start using Splenda and I Can't Believe it's Not Butter.
Did she really have a heart attack? Here is a link to ';I love a challenge or veganizing Paula Deen'; at Eat Air Blog. They took one of her double cheese burgers and turned it into a double veggie burger with veggie cheez. (Actually there are two recipes here...
http://eatair.blogspot.com/2007/09/i-lov鈥?/a> (scroll down)
The episode with the Krispy Kreme Bread Pudding was actually an episode about taking a recipe, and ';making it your own';....so, take HER recipes and make them YOUR own, by substituting lighter, healthier ingredients! Once in a while, you can ';splurge'; and do the Southern (Deen) way
Where can i find paula dean recipes without buying anything?
http://search.yahoo.com/search;_ylt=A0oG鈥?/a>Where can i find paula dean recipes without buying anything?
You can go to foodnetwork.com and get the recipes she does on the show.. and all the other cooks that are featured on Food Network.
http://www.foodnetwork.com/paula-deen/re鈥?/a>
http://www.foodnetwork.com/paula-deen/in鈥?/a>Where can i find paula dean recipes without buying anything?
Here are her recipes: =)
http://www.foodnetwork.com/paula-deen/in鈥?/a>
http://www.pauladeen.com/recipes
http://www.foodieview.com/food/recipes/p鈥?/a>
Food network
Foodnetwork.com
Look here:
http://www.pauladeen.com/
You can go to foodnetwork.com and get the recipes she does on the show.. and all the other cooks that are featured on Food Network.
http://www.foodnetwork.com/paula-deen/re鈥?/a>
http://www.foodnetwork.com/paula-deen/in鈥?/a>Where can i find paula dean recipes without buying anything?
Here are her recipes: =)
http://www.foodnetwork.com/paula-deen/in鈥?/a>
http://www.pauladeen.com/recipes
http://www.foodieview.com/food/recipes/p鈥?/a>
Food network
Foodnetwork.com
Look here:
http://www.pauladeen.com/
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