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Paula Deen's Recipes

post #1 of 29
3/2/07 at 6:45pm
Thread Starter 
everyone loves her recipes,I make alot of them...thought we could start a thread to list our recipes of hers that we've made and love...

My Mom is a big Paula groupie too and one thing of hers that my Mom makes ALL the time(and without any complaints from any of us) is her

CREAM BISCUITS



2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream

Preheat oven to 500.

In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.

These are so easy to make,they always turn out and are worth EVERY calorie.
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post #2 of 29
3/2/07 at 6:55pm
Thread Starter 
ooops...forgot to leave my favorite of hers that I make...

Paula Deens Shepherds Pie



1 small onion
1 1/2 pounds ground beef
2 (8-ounce) cans tomato sauce
1 1/2 cups mixed vegetables or niblet corn, prepared
Salt and freshly ground black pepper
8 to 10 medium red new potatoes
1 1/2 cups milk
12 tablespoons butter
1/2 cup sour cream
2 cups instant biscuit mix

Beef Layer: Saute onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.
Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.

Preheat oven to 350 .

Spray a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown.

Note: Leftovers make this dish easy to put together. So if you have leftover pork roast or beef roast with gravy and mashed potatoes from Sunday dinner then this is an easy mid- week meal that will take only a few minutes.


oh yum...
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post #3 of 29
3/2/07 at 9:48pm
I've made both of these several times. So good...

Not Yo' Mama's Banana Pudding

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Georgia Caviar

2 (15-ounce) cans black-eyed peas, drained
1 (15-ounce) can whole kernel corn, drained
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro-Tel)
2 cups chopped red bell pepper
1/2 cup chopped fresh jalapeno peppers
1/2 cup chopped onion
1 (8-ounce) bottle Italian dressing
1 (4-ounce) jar chopped pimentos, drained

In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.
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post #4 of 29
3/2/07 at 10:15pm
Where do I even start? I love them all---My specialty is the Gumbo
Gumbo
3 large chicken breasts (2#)halfed and skinned
Salt and pepper
1/4 C vegetable oil
1 pound smoked sausage cut into slices1/4 inch
1/2 cup flour
5 TBS butter
1 large onion,chopped
1green bellpepper , chopped
3 stalks celery chopped
8 cloves garlic minced
1/4 bunch flat parsley stem and leaves
1/4 Cworchetershire sauce
5 beef bouillon cubes
1-14oz can stewed tomatoes with juice
1/2 lb small shrimp, peeled
2 cups fresh or frozen okra sliced

1. Sprinkle the chicken with salt and peeper. Heat the oil in a heavy dutch oven. Cook the chicken till browned; remove. Add sausage cook till browned and remove. Sprinkle flour over the oil; add 2 TBS of butter and cook over medium heat,stir CONSTANTLY,UNTIL BROWN ABOUT 10 MIN. DO NOT LET THE ROUX BURN OR YOU HAVE TO START OVER. Let the roux cool.
2. Return dutch oven (or large pot) to low heat and melt the remaining 3 TBS butter. Add onion and saute for 10 min. Add the celery ,bell peppers,garlic and parsley, and worchestershire sauce. Cook stirring frequently for 10 min. Add 4 Cups hot water, whisking constantly, add chicken , sausage , bring to boil and reduce heat for 20 min.Add the bouillon cubes , okra and shrimp. Cover and simmer for 1 hour. Serve with rice or cornbread.
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post #5 of 29
3/2/07 at 10:22pm
My husband loves this..
CHEESEBURGER MEATLOAF AND SAUCE
2 lbs ground beef
2 tsps. house seasoning
1 med. onion chopped
1 bell pepper, chopped
1 C grated cheese-cheddar
1/4 C worchestershire sauce
1 c sour cream
1 c cruched ritz crackers
1 tsp. lawerys seasoned salt
8 to 10 slices bread
Preheat oven to 325 degrees. Mix all ingresiants except bread slices well. place loaf on a 1 inch deep jelly roll pan lined with white bread slices. Bake for 45-60 minutes. The bread absorbs the grease disgard after removing loaf from oven.
SAUCE
1 -- 103/4 oz can cream of mushroom soup
1 can milk
1 1/2 c grated cheese
Heat soup and milk over medium heat; add cheese. Pour over meat loaf or serve at the table.
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post #6 of 29
3/2/07 at 10:22pm
Chili in a biscuit bowl (though I prefer it without the "bowl")

Vegetable oil cooking spray
2 cups biscuit baking mix (recommended: Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface
1 pound ground chuck
1 medium onion, chopped
1 medium green bell pepper, chopped
2 (14-ounce) cans Mexican-style stewed tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon salt

Toppings:
Shredded sharp Cheddar
Sour cream
Sliced green onions (white and green parts)
Corn chips

Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray.

Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.

Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.

When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with shredded cheese, sour cream, sliced green onions, and corn chips.
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post #7 of 29
3/2/07 at 10:28pm
And who could forget this one..
GOOEY BUTTER CAKES
1 18 1/4 ounce yellow cake mix
1 egg
8 TBS ( 1 stick) butter melted
Preheat oven to 350 degrees. Combine ingrediants and mix well. Pat into a lightly greased 13x 9 inch baking pan. Prepare filling.
FILLING
1-8oz pkg cream cheese, softened
2 eggs
1 tsp vanilla
8 TBS butter melted
1-16 oz box powdered sugar
Beat cream chees until smooth. Add eggs and vanilla. Add butter, beat. Add powdered sugar and mix well. Spread over cake mixture. Bake 40-50 minutes. Center will be gooey DON'T OVERBAKE



mY INLAWS LOVE THIS AND THE GUMBO
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post #8 of 29
3/2/07 at 10:37pm
Keep 'em coming girls!! I bought my sil a Paul Deen cookbook, Celebrations, for Christmas and I kept meaning to copy some of recipes before I gave it to her (cheapskate that I am ) but never got around to it. So now you guys are filling my Paula Deen fix!!
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post #9 of 29
3/3/07 at 3:44am
Heres another one I make alot...
LADY AND SON'S POT ROAST
One 3-4 lb. boneless chuck roast
1 tsp. house seasoning
1 tsp seasoned salt
1/2 tsp black pepper
2 TBS begetable oil
1 TBS beef bouillon granules
1 C thinly sliced onions
3 cloves garlic/crushed
2 bay leaves
One 103/4 can cream of mushroom soup
1/4 c red wine
2 tablespoons worcherstershire sauce.

Preheat oven to 350 degrees. Rub meat with seasonings and salt and pepper. heat oil in pan and brown roast on each side. Place meat in roaster pan. Sprinkle the bouillon over meat, cover with onions,garlic, and bay leaves. Combine soup, wine , worchetershire sauce, and half a soup can of water, mix and pour over roast. Cover and bake for 2-2 1/2 hours or until tender.

I'VE ALSO MADE THIS IN THE CROCK POT. tHE RED WINE MAKES THE BEST GRAVY!
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post #10 of 29
3/3/07 at 3:49am
oK mAYBE JUST ONE MORE. THIS STUFF IS TO DIE FOR;

GEORGIA CRACKER SALAD
1 SLEEVE SALTINE CRACKERS
1 LG TOMATO FINELY CHOPPED
3 GREEN ONIONS FINELY CHOPPED
1 1/2 C MAYONNAISE
1 HARD BOILED EGG FINELY CHOPPED
CRUSH CRACKERS. MIX ALL INGREDIANTS TOGETHER AND SERVE IMMEDIATELY
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