• Oyster Skillet

    Oyster Skillet

    Drain and pat dry oysters.  In a skillet, saute onions in butter until clear.  Add oysters and cook until edges curl, about 30 seconds.  Remove from heat.  In a bowl, whisk together eggs, beer, salt, garlic powder and Texas Pete. …...
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  • Omelette for a Crowd

    Omelette for a Crowd

    In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags.

    Boil a large pot of water and drop in the sealed omelette bags.…...
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  • Neely’s BBQ Spaghetti

    Neely’s BBQ Spaghetti

    For the BBQ Sauce:
    Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for…...
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  • Neely’s BBQ Pork Spare Ribs

    Neely’s BBQ Pork Spare Ribs

    Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely’s BBQ Seasoning. Refrigerate for at least 24 hours.

    Preheat your grill at…...
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  • Mustard and Peppercorn Crusted Ribeye

    Mustard and Peppercorn Crusted Ribeye

    Brush Ribeyes with mustard on both sides.  In a shallow bowl, or a plate with deep center, combine the pepper and salt.  Pat pepper mixture onto steaks and crust thoroughly on all sides.

    Prepare your grill by lightly spraying your…...
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  • Mosaic Chicken Terrine

    Mosaic Chicken Terrine

    Preheat oven to 350 degrees.

    In a small bowl, beat the eggs and add the lemon pepper and salt.  Dip the chicken breasts into the egg mixture and then in the parmesan.  Dip the artichoke hearts into the egg and…...
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  • Michael’s Favorite Oxtails with Buttered Rice

    Michael’s Favorite Oxtails with Buttered Rice

    Preheat oven to 325 degrees F.

    Trim fat from oxtails. In a broiling pan, toss oxtails with House Seasoning and soy sauce. Top with onions and bay leaves. Add water to fill pan 1/4 of the way to the top.…...
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  • Maple-Glazed Salmon with Pineapple Salsa

    Maple-Glazed Salmon with Pineapple Salsa

    Place salmon filets in a resealable plastic bag.  Combine marinade ingredient in a non reactive bowl or measuring cup.  Pour marinade over filets and refrigerate from 1 to 24 hours.  In a grill basket sprayed with cooking spray, grill the…...
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  • Katsudon

    Katsudon

    Prepare the rice 1 hour before the meal.

    Beat 1 of the eggs in a bowl and dredge the pork cutlets in it and then into the bread crumbs. Fry them in hot oil until golden and tender, drain on…...
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  • Kalua Pig

    Kalua Pig

    Preheat the oven to 325 to 350 degrees F.

    Trim any excess fat from the butt roast. Make several shallow long cuts along the roast or pierce liberally with a fork. (This allows the salt and liquid smoke to penetrate…...
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  • Guy Fieri’s Cuban Pie alla Munee

    Guy Fieri’s Cuban Pie alla Munee

    For the pie crust:

    Sift together flour and salt into medium bowl. Gently blend shortening into flour until mixture is crumbly. Stir in just enough cold water to keep it all together. Kneed or process until smooth ball is formed,…...
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  • Gussie’s Fried Chicken with Pecan-Honey Glaze

    Gussie’s Fried Chicken with Pecan-Honey Glaze

    Rinse the chicken and pat it dry. Beat the eggs in a 9 x 13-inch dish. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder to taste. Turn the chicken and season the other…...
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  • Grouper Fromage

    Grouper Fromage

    Preheat oven to 350 degrees F.

    In a small skillet, add 1 tablespoon butter or oil over medium heat. Add onion and cook until softened, about 10 minutes. Transfer to a large bowl and cool slightly.

    To the bowl, add…...
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  • Grouper Club

    Grouper Club

    Season grouper with salt, pepper, and paprika. In a medium-sized skillet, heat butter and olive oil over medium heat. Sear fillet on both sides, cooking until fish is done throughout; be careful not overcook. Remove from heat and set aside.

    …...
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  • French Toast with Bananas and Walnuts

    French Toast with Bananas and Walnuts

    In a large shallow bowl, using a fork, beat the eggs until lightly frothy.  Stir in the milk and set aside.  Peel the bananas into a small bowl and mash them with a fork.  Stir in the walnuts and the…...
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  • “Fat Darrell” Sandwich

    “Fat Darrell” Sandwich

    For the Lady and Sons chicken fingers:

    Sprinkle chicken tenders with Paula’s House Seasoning. Dredge chicken in flour; dip into buttermilk and back into flour.

    Preheat oil to 350 degrees F. Fry fingers in deep hot oil 5 to 7…...
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  • Eggs In A Nest

    Eggs In A Nest

    Preheat oven to 375 degrees.  Butter 4 muffin cups. In a small bowl, combine melted butter and garlic. On a cutting board, stack 3 phyllo sheets and cut into fourths, forming 12 squares. Cover phyllo with a damp paper towel…...
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  • Dustin’s Chicken Spedini

    Dustin’s Chicken Spedini

    Preheat oven to 350 degrees.  Spray baking pan lightly with cooking spray.  Wrap cheese cubes in chicken and secure with a toothpick.  Dip into olive oil and roll in breadcrumbs.  Place chicken in bottom of the baking pan. Top with…...
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  • Dora’s Jerk Pork Chops

    Dora’s Jerk Pork Chops

    Preheat oven to 350 degrees F.

    Slice pork loin into chops about 3/4-inch-thick. Coat lightly with House Seasoning and seasoning salt. Coat with Jerk Spice, being sure to cover all sides. Bake until cooked through, about 30 minutes.

    Jerk Spice:

    …...
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  • Cuban Sandwiches

    Cuban Sandwiches

    Slice the bread in half lengthwise.  Spread one half with mayonnaise and the other with mustard.  Layer the ham and Swiss cheese on one half of the bread.  Layer the pickle slices over the cheese.  Top with the other bread…...
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