In 6 qt Dutch oven, cook ground beef on medium- high until no pink remains, stirring occasionally.
Drain.
Place beef back in Dutch oven and add onions.
Stir well, and cook until onions are tender, about 10 minutes.
Add water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, house seasoning, and season salt. Stir well. Heat to boiling, then reduce heat to low, cover and simmer 20 minutes. Stir occasionally.
Stir in elbow macaroni and cover. Simmer on low for 25 minutes more, until macaroni is tender. Stir ...
In a 4 quart saucepan, heat olive oil over medium heat. Add the onion, jalapeno pepper, and garlic and cook, stirring frequently, for 3 minutes. Stir in the beer and cook until the liquid is reduced by half. Stir in the cream, cream cheese, and processed cheese, whisking until melted and smooth.
Stir in crab meat, lime juice, green onion, cilantro, and chili powder and simmer for 15 minutes. Add the salt, pepper, cayenne pepper, and cumin. Transfer the dip to a serving bowl and garnish with sliced jalapeno peppers, if desired. Serve hot ...
Preheat oven to 350 degrees F.
Spray an 8x8 baking pan with non-stick spray.
Rinse, drain, and dry the chicken livers on paper towels. (Season to taste if desired, I use a little seasoning salt & no pepper.).
In a large bowl stir together all the bbq sauce ingredients.
Reserve 1/2 cup of the barbecue sauce and set aside for later; use 1/4 cup later for basting & 1/4 cup as a side sauce when livers are served (if desired).
Place the chicken livers into the bbq sauce remaining in the bowl, tossing to coat.
Arrange the coated ...
Preheat the oven to 350 degrees F. Spray a 1 quart baking dish with nonstick spray.
In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.
Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes.
Split, pit, peel, and dice the avocados and sprinkle them over the crab dip after it has cooled slightly. Serve warm.
Preheat oven to 350 degrees.
Prepare macaroni in a large Dutch oven according to package directions. Drain well; return to Dutch oven and keep warm.
Combine cheeses and next 8 ingredients in a bowl. Stir mixture into warm macaroni; spoon into a 1 1/2 quart casserole coated with cooking spray.
Sprinkle crumbs on top. Bake 30 to 35 minutes or until golden and bubbly.
In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes ...
Dipping Sauce:
Add all the sipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
In a large, heavy pot, heat 2-inches of the peanut oil to 325degrees f. Or use a deep fryer.
Meanwhile in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
In a wide shallow bowl, toss the coconut and bread crumbs together.
Put the shrimp into the batter. Remove the shrimp, 1 at a time ...
Seasoning Salt and Paula Deen's House Seasoning.
If
Combine tomatoes and water; bring to boil.
Add onions, pepper, salt and garlic.
Mix well and bring to boil.
Add ground beef (uncooked), stirring constantly.
After coming to good boil, cover and simmer for 90 minutes.
Add water, if needed.
Add 4 1/2 tablespoons chili seasoning (Bobby uses Morton's).
Cover and simmer 60 minutes.
Add 2 cups mashed cooked pinto beans to tighten the chili (an old trick Bobby learned from an army cookbook).
Melt the butter in a skillet.
Add the onions and saute until tender, about 5 minutes.
Add the green chilies, tomato, cilantro and House Seasoning and cook for 5 minutes longer.
Add the beans and cheeses, and simmer until hot and bubbling.
Serve hot with white-corn tortilla chips.
Preheat grill. Combine all ingredients, except House Seasoning and honey, in a large stock pot and bring to a low boil. Add turkey legs and boil for 30 minutes or until turkey legs register 165 degrees F. Put turkey legs on the grill, season with Paula Deen's House Seasoning and brush with honey. Grill over medium heat about 15 minutes, rotating occasionally as needed. The turkey legs should be crispy and golden brown when done.
NOTE: Paula Deen's House Seasoning Mix is recipe #57340.
f taste. (One side is Bobby Flay's recommendation, and I
Arrange onion slices and garlic along the bottom of a medium stockpot.
Place bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds and ginger.
Fire up the grill.
Bring to a simmer over the grill grates or on a burner.
We do it on the stove top, but you still need the grill to finish cooking the brats.
Simmer the sausage in the mixture for about 10 minutes.
Remove the pan from the heat and let the bratwursts sit in the liquid for 10 more minutes.
Remove the sausages with tongs onto a platter.
...
rates of the grill (the bobby flay way) or just do
ecipe is exactly as Paula Deen wrote it; however, I only
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Sauce #1 ~ Marmalade Dipping Sauce:
Combine ingredients in a small saucepan over medium-low heat for 10 minutes, stirring occasionally.
Sauce #2 ~ Pineapple Salsa:
Combine ingredients and serve.
Sauce #3 ~ Apricot Preserves Dipping Sauce:
Combine ingredients and serve.
Sauce #4 ~ Rum Dipping Sauce (from Paula Deen):
Combine ingredients and serve.
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375\u00b0F.
Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up.
Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 2-3 hours. (I give a range because I have had roasts perfect to a bit over-cooked. I would check temperature after 2 hours--don't go over 125\u00b0F in final cooking cycle because it will rise another 10 degrees or so during resting phase).
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