Paula Deen Cornucopia Salad Recipe Recipe For Lasagna Recipe For Deviled

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PAULA'S LASAGNA



Paula's Lasagna image

Homemade sauce and lots of cheese!

Provided by Paula Roman

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Time 2h35m

Yield 12

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds lean ground beef
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried rosemary
¼ teaspoon ground black pepper
5 cups hot water
24 ounces tomato paste
1 pound lasagna noodles
1 pound shredded mozzarella cheese, divided
8 ounces ricotta cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until soft and translucent, 5 to 7 minutes. Add ground beef to onion mixture; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Stir salt, basil, oregano, rosemary, and ground black pepper into beef mixture.
  • Whisk water and tomato paste together in a large bowl. Pour tomato paste mixture into beef mixture, bring to a simmer, and cook until sauce is slightly reduced and flavors blend, about 1 hour.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Rinse in cold water and drain.
  • Measure out 1 cup mozzarella cheese and set aside.
  • Spread about 1/3 the sauce in the bottom of a 9 1/2x15-inch baking dish. Arrange lasagna noodles in a single layer over the sauce, top with 1/2 the ricotta cheese, and 1/2 the remaining mozzarella cheese. Spread 1/3 the sauce over the cheese, top with remaining lasagna noodles, 1/2 the ricotta cheese, and 1/2 mozzarella cheese. Spread last 1/3 the sauce over the top.
  • Bake lasagna in the preheated oven for 25 minutes. Sprinkle reserved 1 cup mozzarella cheese over the top. Bake until cheese is melted and lasagna is heated through and bubbling, about 15 minutes more. Cool for 10 minutes.

Nutrition Facts : Calories 475 calories, Carbohydrate 41.4 g, Cholesterol 82.8 mg, Fat 20.1 g, Fiber 3.9 g, Protein 33.7 g, SaturatedFat 8.9 g, Sodium 1139.7 mg, Sugar 9 g

MACARONI SALAD (PAULA DEEN)



Macaroni Salad (Paula Deen) image

Make and share this Macaroni Salad (Paula Deen) recipe from Food.com.

Provided by Adrienne in Reister

Categories     < 30 Mins

Time 30m

Yield 1 big bowl

Number Of Ingredients 12

2 cups macaroni
3 hard-boiled eggs
1 cup celery
1/4 cup bell pepper (use green, red or yellow)
2 tablespoons green onions
2 tablespoons pimentos (chopped for color)
1 tablespoon honey dijon mustard
1 teaspoon Season-All salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon pepper
1 cup mayonnaise

Steps:

  • Boil the macaroni and the eggs together in the same pot.
  • Let cool
  • Dice the eggs.
  • Throw it all in the bowl and mix together.
  • Add chicken, tuna or shrimp to turn it from a side dish to a meal.

Nutrition Facts : Calories 1979.5, Fat 98, SaturatedFat 17.1, Cholesterol 620.6, Sodium 1960.3, Carbohydrate 225.6, Fiber 10.4, Sugar 26.2, Protein 50.6

CORNUCOPIA SALAD



Cornucopia Salad image

I first enjoyed this salad at a church potluck and has since become a Thanksgiving tradition at my house. I've made some adjustments to the original recipe to please my vegetarian friends, but you can add cooked chicken. For a complete meal, add 3 cooked and shredded chicken breasts to salad mix.-Cheryl Peterman, Prescott, Arizona

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 17

1/2 cup sliced almonds
3 tablespoons sugar
4 cups torn leaf lettuce
4 cups torn romaine
2 celery ribs, chopped
4 green onions, chopped
1/4 cup dried cranberries
1 can (11 ounces) mandarin oranges, drained
1 medium apple, chopped
VINAIGRETTE:
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled blue cheese, optional

Steps:

  • In a small heavy skillet over medium-low heat, stir almonds and sugar until sugar is melted and almonds are coated. Cool on waxed paper. Break apart and set aside. , In a large bowl, combine the lettuce, romaine, celery, onions and cranberries. Add oranges and apple., In a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper. Drizzle over salad; toss to coat. Sprinkle with almonds and blue cheese if desired.

Nutrition Facts : Calories 186 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 3g fiber), Protein 2g protein.

PAULA DEEN'S CORN SALAD



Paula Deen's Corn Salad image

This was a delightful salad. Tasty and crunchy. Sure to please your guests for a barbeque or anytime!

Provided by Anna T

Categories     Corn

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bag coarsely crushed Fritos chili cheese corn chips (I could not find these so I mixed 1/2 regular and 1/2 barbeque corn chips)

Steps:

  • Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Nutrition Facts : Calories 325.8, Fat 20.3, SaturatedFat 7.6, Cholesterol 37.3, Sodium 742.8, Carbohydrate 29.8, Fiber 2.7, Sugar 5.5, Protein 10.5

CORNUCOPIA SALAD



Cornucopia Salad image

Delicious salad that tastes like the III Forks salad (if you live in the Dallas area). It's an excellent salad that everyone will love, and it's very easy to make!

Provided by Christine720

Categories     Salad     Green Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 12

¼ cup sliced almonds
1 tablespoon white sugar
1 head red leaf lettuce, torn
3 green onions, chopped
1 Granny Smith apple, cored and chopped
1 avocado - peeled, pitted, and chopped
½ cup dried cranberries
¼ cup crumbled blue cheese
2 tablespoons red wine vinegar
2 teaspoons white sugar
salt and pepper to taste
¼ cup vegetable oil

Steps:

  • Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool.
  • In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds.
  • Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil. Pour the dressing over the salad, and gently toss to combine.

Nutrition Facts : Calories 181.3 calories, Carbohydrate 15.4 g, Cholesterol 3.2 mg, Fat 13.3 g, Fiber 3.3 g, Protein 2.6 g, SaturatedFat 2.5 g, Sodium 71.5 mg, Sugar 9.9 g

CORNUCOPIA SALAD



Cornucopia Salad image

Guests will love this twist on the layered salad. It truly is a cornucopia of foods like bananas, nuts, bacon and so much more. Serve topped with the dressing and chilled.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 14

1 head washed, patted dry, and torn into pieces iceburg lettuce
1/2 cup diced green bell pepper
1/2 cup diced celery
1 cup thawed, uncooked frozen green peas
2 (8 oz) cans sliced water chestnuts
3 sliced, tossed in 1/4 cup lemon juice bananas
3/4 cup raisins
3/4 cup chopped pecans, walnuts, or salted peanuts nuts
1 cup grated cheddar cheese
3/4 cup green parts only, chopped green onions
10 to 12 slices cooked until crisp, chopped bacon
2 cups mayonnaise
1/4 cup sugar
1 tablespoon white vinegar

Steps:

  • In a large rectangular dish, layer salad ingredients in order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Frost entire top of salad with dressing, covering it completely. Sprinkle cheese, chopped green onion, and bacon over salad. Chill for 3 to 4 hours before serving.

MACARONI SALAD



Macaroni Salad image

Make your next picnic perfect with our classic macaroni salad recipe. Cooked pasta, hard boiled eggs, celery and mayo are just a few of the ingredients needed to whip up this creamy, delicious party staple.

Provided by Paula Deen

Time 5m

Yield 5

Number Of Ingredients 8

2 cups cooked macaroni
3 hard boiled chopped eggs
1 cup chopped celery
¼ cup chopped bell pepper
1 cup mayonnaise
½ teaspoon Paula Deen Lemon Pepper Seasoning
½ teaspoon Paula Deen Silly Salt
1 tablespoon mustard

Steps:

  • Combine all ingredients in one bowl and serve.

PAULA DEEN'S GARDEN PASTA SALAD RECIPE - (4.4/5)



Paula Deen's Garden Pasta Salad Recipe - (4.4/5) image

Provided by á-167560

Number Of Ingredients 13

1/4 cup sherry vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon celery seed
1/2 (16-ounce) package whole wheat rotini pasta, cooked according to package directions
1 bunch asparagus, trimmed
1/4 cup water
1 pint cherry tomatoes, quartered
1 cup yellow bell pepper, chopped
1/4 cup shallots, thinly sliced
1 tablespoon fresh dill, minced

Steps:

  • In a large bowl, whisk together vinegar, olive oil, mustard, salt, pepper and celery seed; stir in cooked pasta. In a shallow microwave-safe dish, combine asparagus and ¼ cup water. Cover with plastic wrap, venting 1 corner, and microwave on HIGH for 3 minutes or until asparagus is tender. Drain well, and let cool. Cut asparagus into 1-inch pieces. Stir asparagus, tomatoes, and all remaining ingredients into pasta mixture until well combined. Cover and refrigerate for up to 2 days.

LITE FRUIT SALAD WITH HONEY POPPY SEED DRESSING BY PAULA DEEN



Lite Fruit Salad With Honey Poppy Seed Dressing by Paula Deen image

Another recipe from her cooking show. I found it made more dressing than I had salad for and it was a little on the sweet side so next time I'll add more salad ingredients and cut down on the honey, and I suppose you could even reserve the juice from the can of mandarin oranges and use that for the orange juice in the dressing.

Provided by Mad-catter

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 green apple
1 ripe avocado
1 banana
1 (11 ounce) can mandarin oranges, drained
1/4 cup raisins
1/4 cup nuts, chopped, your choice
1 teaspoon lemon juice (to taste)
1/4 cup orange juice
1/4 cup canola oil
1/3 cup honey
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1 1/2 teaspoons poppy seeds

Steps:

  • Chop apple, avocado, and banana and mix together in a bowl with the drained mandarin oranges, raisins, and chopped nuts.
  • Thorougly mix all dressing ingredients together in a bowl.
  • Pour dressing over fruit mixture, stir, and serve.

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