PAULA DEEN'S SAVANNAH CRAB CAKES
Peanut oil, nice and hot, gives the crab cakes a nice clean-tasting fry. A squeeze of lemon is all they need after that!
Categories crab cakes Paula Deen
Yield 4-6
Number Of Ingredients 11
Steps:
- In a large bowl, combine the crab, bread crumbs, mayonnaise, scallions, egg, Old Bay seasoning, mustard powder, Worcestershire sauce, and hot sauce. Shape into six 3-inch patties.
- In a large skillet, heat 1/4 inch of oil over medium heat. When the oil is hot, carefully place the crab cakes, in batches, in the pan and fry until the undersides are golden, 4 to 5 minutes. Carefully flip the crab cakes and fry on the other side until golden brown, about 4 minutes. Serve warm, with pretty lemon wedges.
PAULA'S LASAGNA
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
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
CRAB CAKES WITH LEMON-DILL SAUCE
Take dinner up a notch tonight with this delicious crab cake recipe. Chill the lemon-dill sauce while you prep these amazing crab cakes. Serve hot with the sauce on the side.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 17
Steps:
- To make the sauce, combine mayo, buttermilk, dill, 1 tablespoon parsley, lemon zest and juice and 1 garlic clove in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.
- To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Sauté the onion, bell pepper and 1 clove garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, 1/2 teaspoon parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.
- Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.
- Using a skillet, combine the oil and remaining 2 tablespoons of butter. Sauté the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 °F oven.
- To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
THE LADY AND SONS LASAGNA
This cheesy Lady & Sons meat lasagna recipe from Paula Deen is a comfort food meal perfect for entertaining. Ingredients include ground beef, Gruyere and Parmesan cheese. Prep time is about 20 minutes and cooking time is 20 minutes at 350 °F.
Provided by Paula Deen
Time 20m
Yield 20
Number Of Ingredients 22
Steps:
- To make the sauce, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions. (If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves.
- Preheat oven to 350 °F.
- To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times, ending with sauce. This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total.
LOTS O'MEAT LASAGNA
This classic meat lasagna recipe from Paula Deen is a comfort food meal perfect for family suppers. Ingredients include Italian sausage, cottage cheese and ground chuck. Prep time is about 15 minutes and cooking time is 15 minutes at 350 °F.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 17
Steps:
- Preheat oven to 350 °F.
- In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
- Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
- In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
- Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
- Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
PAULA DEEN'S CRAB CAKES
Another one of Paula's home runs! Posting here for safe keeping! Making again on the 4th of July....
Provided by CABarbieQue
Categories Crab
Time 38m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
- Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Nutrition Facts : Calories 444.7, Fat 35.1, SaturatedFat 6, Cholesterol 97.9, Sodium 1705, Carbohydrate 9.2, Fiber 1, Sugar 2.4, Protein 23.3
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