Paula Deen Food Network Recipes

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PAULA DEEN'S POTATO SALAD



Paula Deen's Potato Salad image

Paula has 2 tablespoons of Jane's Krazy Mixed-Up salt or seasoned salt listed on her recipe, I would definitely reduce the amount to 1-2 teaspoons, also I would add in 1 teaspoon ground black pepper --- serve this slightly warm or at room temperature

Provided by Kittencalrecipezazz

Categories     Potato

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

8 medium red potatoes (skins left on and washed thoroughly)
1/4 cup chopped fresh parsley
1/4 cup green onion (tops only)
2 stalks celery, diced
3 hard-boiled eggs, chopped
1/4 cup chopped green bell pepper
1/4 cup diced pimento (optional)
1 teaspoon lemon pepper
2 tablespoons Aunt Jane's Krazy Mixed Up Salt (or use seasoned salt)
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 cup sour cream

Steps:

  • In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes).
  • Cut into cubes.
  • In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently.
  • Serve at room temperature.

Nutrition Facts : Calories 277.8, Fat 10.9, SaturatedFat 4.8, Cholesterol 94.1, Sodium 134.2, Carbohydrate 38.1, Fiber 4.1, Sugar 3.3, Protein 7.7

CORN CASSEROLE (PAULA DEEN)



Corn Casserole (Paula Deen) image

Corn Casserole Recipe courtesy Paula Deen I have had this at a pot-luck lunch at work and it is FABULOUS!!! I wanted the recipe to put in my cookbook so I decided to list it on here...Enjoy!!

Provided by tishahardee

Categories     Corn

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

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 butter, melted
1 -1 1/2 cup shredded cheddar cheese

Steps:

  • 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.

Nutrition Facts : Calories 832.2, Fat 52.2, SaturatedFat 29.1, Cholesterol 121.7, Sodium 1549.8, Carbohydrate 81.4, Fiber 7.2, Sugar 19.8, Protein 17.2

PAULA DEEN'S OLD-FASHIONED MEATLOAF



Paula Deen's Old-Fashioned Meatloaf image

My favorite meatloaf recipe. Try using a mixture of ground beef, lamb, veal or pork instead of all beef.

Provided by aHardDaysNight

Categories     Grains

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
1 large egg, lightly beaten
8 ounces canned tomatoes with juice, diced
1/2 cup quick-cooking oats
1/3 cup ketchup
1 tablespoon prepared mustard
2 tablespoons brown sugar

Steps:

  • preheat oven to 375 degrees.
  • mix all ingredients except ketchup, mustard, and brown sugar.
  • place into baking dish and shape into loaf.
  • mix ketchup, mustard and brown sugar.
  • spread on loaf.
  • bake for 1 hour.

PAULA DEENS FRIED CHICKEN



Paula Deens Fried Chicken image

This recipe came from Paula Deen who has a cooking show on the Food Network. This chicken is so good. The house seasoning is made in bulk. You can store this for several months.

Provided by jkpharis

Categories     Chicken Breast

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 eggs
1/3 cup water
1 cup hot red pepper sauce (does not make chicken spicy)
2 cups self rising flour
1 teaspoon pepper
2 1/2 lbs chicken, cut into pieces
peanut oil or vegetable oil
1 cup salt
1/4 cup pepper
1/4 cup garlic powder

Steps:

  • Mix seasoning together and store in airtight container for up to 6 months.
  • In medium bowl, beat eggs with water. Add enough hot sauce so mixture is bright orange.
  • In another bowl, combine flour and pepper. Season chicken with house seasoning. You can let the chicken sit in hot sauce for up to 1 hour. It will not make the chicken spicy.
  • Dip Chicken in egg and coat well with flour mix.
  • Heat oil to 300 degrees in deep pot. Don't fill pot more than half full of oil.
  • Fry chicken in oil until brown and crispy. Dark meat goes in first and takes 13-14 minutes. White meat takes 8-10 minutes.
  • Preparation depends on how long you let the chicken soak in hot sauce.

Nutrition Facts : Calories 713.1, Fat 31.9, SaturatedFat 9.2, Cholesterol 340.9, Sodium 29669.8, Carbohydrate 57.7, Fiber 4.4, Sugar 2.8, Protein 46.8

GUMBO BY PAULA DEEN



Gumbo by Paula Deen image

Make and share this Gumbo by Paula Deen recipe from Food.com.

Provided by MilanzMom

Categories     Gumbo

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 18

3 large boneless skinless chicken breast halves
salt and pepper
1/4 cup vegetable oil
1 lb smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 garlic cloves, minced
1 green bell pepper, seeded and chopped
3 stalks celery, chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14 ounce) can stewed tomatoes, with juice
2 cups sliced frozen okra
4 green onions, sliced, white and green parts
1/2 lb small shrimp, peeled, deveined and cooked

Steps:

  • Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
  • Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

Nutrition Facts : Calories 464.9, Fat 32.2, SaturatedFat 8.2, Cholesterol 99.2, Sodium 1627.5, Carbohydrate 20.7, Fiber 3.2, Sugar 7.3, Protein 23.9

PAULA DEEN'S LAYERED MEXICAN CORNBREAD



Paula Deen's Layered Mexican Cornbread image

This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really should be called a corn cake lol! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can green chilies, drained. Since I prefer the taste of olive oil I used that instead of the melted butter, this is a recipe of Paula Deen's tweeked slightly I think for the better ;-)

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 45m

Yield 1 (8x8-in) pan, 9-12 serving(s)

Number Of Ingredients 14

1 cup yellow cornmeal
1/2 cup flour
2 tablespoons white sugar
2 tablespoons baking powder
1/2 teaspoon garlic powder (optional)
2/3 cup half-and-half cream (or use milk)
2 large eggs
1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
1/3 cup melted butter or 1/3 cup vegetable oil
1 small onions, finely chopped or 1 small green onion
1 (14 ounce) can creamed corn
1 cup frozen corn, thawed or 1 cup drained canned corn niblet
1 1/2 cups grated cheddar cheese
2 jalapeno peppers, seeded and finely chopped (or to taste)

Steps:

  • Set oven to 350 degrees.
  • Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
  • In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
  • Add in onion and creamed corn and thawed corn; mix to combine.
  • Pour half the batter into prepared baking dish.
  • Sprinkle the layer with grated cheese and jalapeno peppers.
  • Pour the remaining batter on top of the cheese and jalapeno peppers.
  • Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
  • Allow to cool slightly before slicing.

Nutrition Facts : Calories 316.6, Fat 17.1, SaturatedFat 10.1, Cholesterol 85.8, Sodium 584.2, Carbohydrate 33.8, Fiber 2.4, Sugar 5.1, Protein 10

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