• Sausage and Potato Salad

    Sausage and Potato Salad

    Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl.

    In a large skillet, heat the…...
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  • Saturday Night Vidalia Onions

    Saturday Night Vidalia Onions

    Prepare a fire in a charcoal grill.

    Trim a slice from the top of each onion, and peel the onion without cutting off the root end. With a potato peeler, cut a small cone-shaped section from the center of the…...
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  • Roasted Sweet Potatoes and White Potatoes

    Roasted Sweet Potatoes and White Potatoes

    Preheat oven to 350 degrees F.

    Lightly coat both potatoes in olive oil. Season potatoes with salt and pepper. Place in a 13 by 9-inch roasting pan. Roast until tender, approximately 45 minutes.

    ...
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  • Roasted Potato Salad with Blue Cheese Dressing

    Roasted Potato Salad with Blue Cheese Dressing

    Preheat oven to 450 degrees F. Line a large shallow roasting pan with non-stick aluminum foil.

    In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange potatoes in a…...
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  • Roasted Brussels Sprouts with Bacon and Pecans

    Roasted Brussels Sprouts with Bacon and Pecans

    In a large mixing bowl and add brussels sprouts with olive oil, rosemary, salt and pepper. Toss well.

    Line a sheet tray with foil and spray with a non stick cooking spray.  Pour Brussels sprout mixture onto tray and spread…...
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  • Roasted Potato and Fennel Salad

    Roasted Potato and Fennel Salad

    Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.

    Combine the potatoes, fennel, olive oil, salt and pepper in a large bowl. Spread the mixture in a single layer on the prepared baking sheet.…...
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  • Roasted Cauliflower

    Roasted Cauliflower

    Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.

    Place the cauliflower, leeks, and red pepper on the prepared baking sheet.

    In a small bowl, combine the olive oil, lemon juice, Dijon mustard, thyme,…...
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  • Shrimp and Pea Risotto

    Shrimp and Pea Risotto

    1. In a large saucepan, melt 1 tablespoon butter over medium-high heat. Add shallot and garlic; cook, stirring frequently, for 4 minutes or until just tender. Add rice, and cook, stirring constantly, for 3 to 4 minutes or until rice…...
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  • Red Cinnamon Apples

    Red Cinnamon Apples

    Boil water, syrup, and sugar together until a brown caramel color is reached (at about 250 degree F).  Remove from the heat and add cinnamon and red coloring.  Cool slightly.  Meanwhile force a stick into the core of each apple. …...
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  • Quick Spicy Collards

    Quick Spicy Collards

    Add the onions, garlic and olive oil to a medium skillet and saute until the onions are translucent. Stir in the collard greens, along with the rest of the ingredients, except for the chopped tomatoes, which should be added few…...
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  • Quick Collard Green Saute

    Quick Collard Green Saute

    Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards…...
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  • Pumpkin Orzo

    Pumpkin Orzo

    In a medium saucepan, combine the chicken broth, pumpkin, butter, honey, balsamic vinegar, ginger, salt, and pepper. Bring to a boil over medium-heat, then add the orzo. Reduce the heat to low, and simmer, stirring frequently, until the orzo is…...
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  • Potato Casserole

    Potato Casserole

    Preheat oven to 350 degrees.  Spread mashed potatoes evenly on bottom of casserole dish.  Layer sour cream evenly over top.  (Each time you add a layer, sprinkle on a little House seasoning.)  Saute onion and bell pepper in butter; evenly…...
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  • Potato Croquettes

    Potato Croquettes

    Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes. Chill and then shape using an ice cream scoop. Roll through breadcrumbs. Fry each croquette in shallow grease until brown on all sides.

    Cook’s Note: Cook…...
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  • Pink Potato Salad

    Pink Potato Salad

    Preheat oil to 375 degrees F. 

    Fry potatoes in batches for 5 minutes or until fork tender and golden. Remove with a slotted spoon or spider and place on a paper towel lined sheet tray. 

    Place the warm…...
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  • Pineapple Casserole

    Pineapple Casserole

    Preheat the oven to 350 degrees F. 

    Grease a medium-size casserole dish with butter. 

    In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients…...
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  • Pimento Cheese Potato Gratin

    Pimento Cheese Potato Gratin

    Heat the oven to 375°F, with racks positioned in the middle and the top third of the oven.

    In a 3- to 4-quart stockpot, bring 2 quarts water and 2 teaspoons of the salt to a boil. Add the potatoes…...
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  • Pickled Shrimp (Michael’s recipe)

    Pickled Shrimp (Michael’s recipe)

    Boil water, add shrimp and cook until just pink, no more than 3 to 5 minutes.  Drain well and rinse in cold water to prevent further cooking.  Peel and devein shrimp, leaving tails on.  In large glass airtight jar (about…...
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  • Peppery Coleslaw with Orange Chili Vinaigrette

    Peppery Coleslaw with Orange Chili Vinaigrette

    In a medium serving bowl, combine the slaw mix and the peppers. Just before serving, add the Orange Chili Vinaigrette, tossing gently to coat. Serve immediately.

    Orange Chili Vinaigrette:

    In the container of an electric blender, combine the orange zest,…...
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  • Peach Pecan Iceberg Wedges

    Peach Pecan Iceberg Wedges

    In a small sauté pan over medium heat, stir together pecans, butter and brown sugar. Cook until mixture thickens and pecans are coated. Remove from heat and cool.

    In a small mixing bowl, combine yogurt, Paula Deen Peach Pecan Dressing…...
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