Add tomatoes, cucumbers, garlic, bell pepper and shallot to a large bowl
toss together with a big pinch of salt and pepper.
Add to blender and blend until smooth (you may have to do this in batches) I left mine with very small pieces of vegetables).
Then drizzle in the olive oil and vinegar with the blender running.
Place back in the bowl and refrigerate for at least 1 hour for flavors to develop and soup to chill.
Ladle soup into bowls and drizzle with olive oil to serve.
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 ...
Place the \"Chicken\" ingredients in a large stockpot with water to cover.
Boil the chicken until tender; Reserve stock.
Remove the chicken from the pot.
Cool; remove skin, bones, and meat.
Dice the chicken and stir together with the \"Salad\" ingredients and mix well.
Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
Sprinkle the cheese over the casserole and bake for 30 minutes.
Enjoy!
Butter a 4-quart baking dish.
In a large skillet, heat the oil over medium heat. Once hot, add the sausage, onions and bell peppers. Cook, while stirring, until the sausage is cooked through and crumbly and the onions and peppers are soft, about 6 minutes.
Add the bread to the prepared baking dish. Stir in the sausage and pepper mixture and the cheese, reserving a bit of cheese for the top.
In a medium bowl, whisk together the eggs, milk, cream, chives and some salt and pepper. Pour the mixture evenly over the bread and give a little ...
Let frozen puff pastry sit at room temperature for approximately 20 minutes to thaw enough to easily work with it.
Preheat oven to 375\u00b0F and preheat grill or stovetop pan.
Mix ground beef, steak seasoning and steak seasoning sauce (use your hands, if necessary).
Form meat mixture into 4 smallish flat patties.
On grill (or stove-top), cook hamburgers to medium or medium-well.
Remove the burgers and top each with a slice of cheese.
Roll out the puff pastry, flattening slightly, and cut into 4 squares.
Cover each burger ...
Preheat oven to 350\u00b0.
On a lightly floured surface, unroll pie crust.
Roll pastry into a 12-inch circle.
Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired.
In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined.
Add evaporated milk, water, rum and salt.
Beat at low speed until combined.
Pour mixture into crust.
Sprinkle top of pie with nutmeg and cinnamon.
Place pie onto a rimmed baking pan with a depth of 1/2-inch.
Add hot water to baking ...
Seasoning Salt and Paula Deen's House Seasoning.
If
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.
Core the pineapple and cut it into quarters.
Thinly slice of bits of the quarters. Make your slices as thin as possible.
Arrange the slices on a plate in one or two layers. I tend to go for one.
Put the sugar into a mortar and pestle and then add the mint leaves.
Jamie then says to 'bash the heck out of it' until the color of the sugar changes to a greenish color. I find it smells really nice at this point.
Sprinkle the sugar over the top of the pineapple slices and serve.
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.
ogether to tightly seal.
Jamie says to dust a large
kins are golden brown.
(Jamie puts the fruit and the
ive it a bash,\" says Jamie.
I presume he is
live oil and butter.).
Jamie continues to say: once cooked
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.