Paula Deen Country Fried Steak Recipe

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Ingredients

 1 1/2 cups, plus 2 tablespoons all-purpose flour
 1/2 teaspoon freshly ground black pepper
 8 (4-ounce) tenderized beef round steak*
 1 teaspoon House Seasoning
 1 teaspoon seasoning salt
 2 cups buttermilk
 2/3 cup vegetable oil
 1 1/2 teaspoons salt
 1 quart whole milk
 1 bunch green onions, or 1 medium yellow onion
 Sliced House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder

Directions

Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour. Heat 1/2 cup oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons of remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

Yield  8 servings

House Seasoning:

Combine all ingredients. Store in an airtight container for up to 6 months.

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Paul Deen BLT Appetizer Recipe

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Ingredients

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

Directions

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. 

Yield: 8 servings 

 

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Paula Deen's Blonde Brownies Recipe

Paula Deen's Blonde Brownie Recipe

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Ingredients

• 8 tblsp. butter
• 16 oz. brown sugar
• 3 eggs
• 2 cups self rising flour
• 1 tblsp. vanilla
• 2 cups chopped walnuts or pecans
• 1 cup shredded coconut (optional)
• 6 oz. semi-sweet or milk chocolate chips

Instructions

1. Preheat oven to 375 degrees.
2. Beat eggs and butter together and add sugar. Gradually add flour and mix well. Stir in vanilla. Fold in nuts, coconut, and chocolate chips.
3. Bake in greased and floured 9x13 pan for 25 to 30 minutes. Allow to cool, cut and serve.
4. A rich, decadent brownie that is just perfect served with a maple sauce or ice-cream!

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Paula Deen's Crock Pot Macaroni and Cheese Recipe

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Ingredients

2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated Colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray


Directions Preheat oven to 350 degrees F.
 
In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese.

In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish.

Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.

Yield: 8 to 10 servings

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Paula Deen Tomato Salad Recipe

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For the salad you will need:

1 head romaine lettuce, washed, dried and chopped 1 ripe tomato, sliced 1 cup crumbled blue cheese 1 cup chopped fresh basil leaves Freshly ground black pepper

Dressing: 3 tablespoons fresh lemon juice 1/2 cup olive oil or vegetable oil 2 tablespoons sugar 2 cloves crushed garlic 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper In a large bowl, arrange lettuce.

Distribute tomato slices, crumbled blue cheese and chopped basil attractively over lettuce. Season with pepper. Make the dressing: In a glass jar with a tight lid, combine lemon juice, oil, sugar, garlic, and Dijon mustard. Season with salt and pepper. Shake well and drizzle dressing over the salad just before serving.


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Paula Deen's Twinkie Pie Recipe

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It's essentially a casserole dish full of Twinkies with some pudding and canned fruit on top.

Ingredients

1 1/2 Box Twinkies 1 Large can crushed pineapple 1/2 cup sugar 1 Large box of vanilla instant pudding, prepared 1 Container whipped topping 4 bananas Chopped Pecans, optional Maraschino cherries, optional

Preparation

Step 1: Line 13 x 9 pan with Twinkies.

Step 2: Mix sugar and pineapple together in a pan and bring to a boil.

Step 3: Pour over Twinkies.

Step 4: Cool slightly.

Step 5: Spread pudding over pineapple mixture.

Step 6: Slice bananas and place over pudding.

Step 7: Top with whipped topping. Optional: top with cherries and chopped pecans.

Step 8: Refrigerate for a few hours before serving.


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Paula Deen Green Beans with New Potatoes Recipe

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Green Beans with New Potatoes

Ingredients: 3 pounds fresh green beans ¼ pound salt pork, sliced ¼ cup bacon grease (pour this into a jar and keep on hand in the refrigerator to use as needed) 2 cups chicken broth plus more if needed (canned is fine) 2 to 3 teaspoons House Seasoning 12 small red potatoes, or more 1 onion, cut into slivers

Directions: Remove ends from the beans. Snap the beans in two, place into a colander, wash, and she aside to drain. Meanwhile, in a large cast-iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the stock and House Seasoning.

Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done. While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add ¼ cup more broth if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes.

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Low Country Boil (Paula Deen Recipe)

Paula Deen Low Country Boil Recipe Total Time: 1 hr 3 min Prep: 20 min Cook: 43 min Yield: 6 servings Level: Easy .................................... Ingredients Crab boil, 2 teaspoons per quart of water 12 red new potatoes 6 (4-inch) smoked sausage link sausage 6 ears corn 3 pounds fresh shrimp, unpeeled .................................... Directions Fill a large pot with enough water to cover all of the ingredients. Add the crab boil and bring to a boil. Adjust the crab boil to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with warm bread.