alapeno slices.
Spoon on chili and top that with Cheddar
In a large bowl combine ground beef, cracker crumbs, egg, lemon juice, cheese, green pepper and House Seasoning.
Mix well.
Shape into 4 patties.
Place each patty on 2 layers of heavy-duty aluminum foil (enough to cover and close).
On each patty, place potato slices, onion slice, and carrots.
Slice bacon in half and place both slices on top.
Seal aluminum foil tightly.
Cook on campfire or in a 350 degree Fahrenheit oven for approximately 45 minutes.
awry's Seasoning Salt and Paula Deen's House Seasoning.
If
oft and sticky).
Drop by rounded teaspoons onto cookie sheet
egetables.
Notes: This recipe is exactly as Paula Deen wrote it; however
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.
eat. Season the tilapia with recipe #57340. Cook the fish on
nto 12 equal pieces, 4 by 3 inches.
Lightly spray
t up at this time by mixing 1 tablespoon of cornstarch
kin left on for this recipe.
Put ziploc in refrigerator
otatoes work wonderfully in this recipe.
House Seasoning:
1
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.
Place the cream cheese and milk in a bowl; beat until well combined.
Add in shredded cheese, onions, pimento and HALF of each, crumbled bacon and chopped pecans; mix to combine.
Season with salt and black pepper.
Transfer the mixture to a large piece of plastic wrap, then form into a ball; cover tightly and chill a minimum of 2 hours.
In a pie plate mix together the remaining chopped pecans and bacon, then mix in the parsley and poppy seeds.
Unwrap the cheese ball then gently roll into the nut mixture.
Wrap again in a clean ...
tuffing mixture. Make a slurry by whisking together the cornstarch and
Bring stock and giblets to a boil.
Add bouillon and reserved stuffing mixture.
Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2-3 minute.
Meanwhile, saute mushrooms until browned in butter.
Add mushrooms to gravy with egg.
Salt and pepper, to taste.
umplings into hot boiling berries by the tablespoonful.
Cover pot
In a skillet brown ground beef and sausage, drain and set aside.
Spray large pot with nonstick cooking spray and heat over medium heat.
Add the onion, green pepper, and celery and saute briefly.
Stir in the diced and whole tomatoes.
Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender.
Add the beans, browned meat, and chili seasoning.
Partially cover, and let simmer for 4 hours.
Serve with Cheddar cheese, sour cream, and green onions.
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).
About ...
Preheat oven to 300\u00b0F; grease a 9x5-inch loaf pan.
In a medium bowl, combine cornmeal mix, sugar, flour, and yeast.
Stir in buttermilk, oil, and egg.
Pour batter into pan, and bake for 1 hour.
Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Paula Deen's Hint: If you can't find self-rising cornmeal mix, combine 3 tablespoons of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and enough cornmeal to fill one cup. This equals one cup of mix.