Pauladeensbltsoup Recipes

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PAULA DEEN'S FAVORITE PULLED PORK SANDWICH RECIPE - (4/5)



Paula Deen's Favorite Pulled Pork Sandwich Recipe - (4/5) image

Provided by Susan52

Number Of Ingredients 10

4 pounds bone-in, Bottom Butt pork roast
2 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons garlic powder
salt and pepper to taste
1 can Sprite
1 cup apple cider vinegar
1 bottle BBQ sauce
hamburger buns and slaw (or preferred toppings) for serving
2 tablespoons Worcestershire sauce

Steps:

  • In a small mixing bowl, combine dry spices. Add pork butt to the crock of a large slow cooker. Pour can of Sprite or other lemon-lime soda, apple cider vinegar, and Worcestershire sauce on top of the pork. Top with dry spices, salt and pepper, and brown sugar. Pat into the meat. Cook on LOW 8-10 hours. Carefully pour off the liquid in the crock pot. Remove the bone and shred the meat. Pour entire bottle of BBQ sauce over shredded meat. Stir to combine. Serve on a bun piled high, top with prepared coleslaw.

BEST EVER POTATO SOUP



Best Ever Potato Soup image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

PAULA DEEN'S BLT SOUP



Paula Deen's BLT Soup image

Make and share this Paula Deen's BLT Soup recipe from Food.com.

Provided by 2bizzy

Categories     < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

5 slices bacon, finely diced, plus crisp crumbles bacon, for garnish
1/2 cup diced green onion
2 tablespoons butter
3 cups finely sliced iceberg lettuce
1/2 cup instant flour
3 1/2 cups chicken broth, heated to a simmer
1 cup diced fresh tomato
1/8 teaspoon grated fresh nutmeg
1/8 teaspoon ground red pepper
1 cup heavy cream
1/4 cup mayonnaise
1/4 cup sour cream

Steps:

  • In a 3-quart pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir until well blended.
  • Remove pot from the heat and add hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.
  • Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.

PAULA DEEN'S POTATO SOUP WITH SHRIMP



Paula Deen's Potato Soup With Shrimp image

When I saw Paula demonstrate this, I knew I had to try it. Believe me, it is yummy -- thick and potato-y. And the shrimp are a tasty surprise! Paula says if you don't have shrimp, you can add corn instead. You may use whole milk, reduced fat milk (2 percent) or low-fat milk (1 percent) in this recipe

Provided by Lorraine of AZ

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 cups salt water
1 lb medium shrimp
1/8 lb butter (1/2 stick)
1 small onion, diced
2 medium carrots, diced about the same size as the onion
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
4 cups milk
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
crumbled bacon bits, for garnish
grated sharp cheddar cheese, for garnish
dill sprigs, garnish (optional)

Steps:

  • In a small saucepan, bring the salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 or 3 mintes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them and chop roughly into big chunks -- or not. Paula likes to leave her shrimp whole, so this is your preference.
  • In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Do not allow to take on color. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Mine took longer to reach this point. I suggest covering the pot during this time. Add the half-and-half, salt and pepper.
  • When heated through, serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.

Nutrition Facts : Calories 549.5, Fat 20.1, SaturatedFat 11.8, Cholesterol 173.4, Sodium 929.8, Carbohydrate 64.9, Fiber 7.1, Sugar 4, Protein 28.5

PAULA DEEN'S BLT APPETIZER



Paula Deen's BLT Appetizer image

This was made on TV by Paula a few days ago and I thought it looked incredibly good so I'm posting it so I won't forget it.

Provided by jovigirl

Categories     Pork

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup mayonnaise
1 cup sour cream
iceberg lettuce, shredded
2 large vine-ripe tomatoes, chopped
1 lb lean bacon, cooked crisp and crumbled
sea salt bagel chips

Steps:

  • Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed, refrigerate until serving time.
  • When ready to serve, place the mayonnaise mixture in a large serving bowl. Top with the lettuce, tomatoes and bacon. Serve with bagel chips.

Nutrition Facts : Calories 444.2, Fat 41.5, SaturatedFat 13.7, Cholesterol 58.9, Sodium 699.1, Carbohydrate 10.4, Fiber 0.6, Sugar 3.1, Protein 8.2

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

PAULA DEEN'S CROCKPOT POTATO SOUP RECIPE - (3.7/5)



Paula Deen's Crockpot Potato Soup Recipe - (3.7/5) image

Provided by charlotteh371

Number Of Ingredients 8

1 Bag of frozen hash-brown potatoes - squares, not strips (30 oz bag)
1/3 - 1/2 cup chopped onion (depends how much you like onion)
1/4 teaspoon ground black pepper
2 Cans of chicken broth (14.5 oz each)
1 Can cream of chicken soup
1 Package Cream Cheese (softened)
1/2 cup Shredded Cheese
Cheese for the top!

Steps:

  • 1.Combine all the ingredients (except for the cream cheese and cheese) and mix well then cook on medium 4 hours. crock 2 Paula Deens Crock Pot Potato Soup Recipe2.Add the cream cheese (softened) and 1/2 cup cheese at the end and cook for another 20-30 minutes. crock Paula Deens Crock Pot Potato Soup Recipe3.Add some cheese to the top 4.Enjoy!

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