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I am a VERY big fan of Paula's. I have all of her books (some are personally signed) and have received her magazine since it started almost two years ago. Believe it or not, I have tried 192 of her recipes so far (I keep track by putting little marks next to the name of the recipe, then little "hash marks" in the front cover of her first book). Of those 192, I've made several of them many times. My favorites are (to name only a few....I could go on & on) the Eclair Cake, her Fried Chicken, Potato Casserole, Georgia Chicken, Grandmama's Caramel Popcorn, Red Velvet Cupcakes with cream cheese frosting, and Buttermilk salad dressing. I honestly have to say that the ONLY one I would not repeat is Bubba's Beer Biscuits. They tasted too heavily of beer for me. I guess I'm trying for a record of how many of her recipes I'll try. Unfortunatley, I can't make ones with shellfish, since I have a family member allergic to it, but I may try substituting chicken for it. Many people complain that she cooks so high fat/calorie, but I've found that moderation is the key and a lot of the times, those "lowfat/lowcal" recipes have many artificial ingredients that are really worse for you than "real" products....like butter...haha. Enjoy her books! I have turned into quite the hostess/cook since getting them, which for me was a life changer since I previously felt that I couldn't do anything for anyone after I had a job, then subsequent car, accident and have been unable to work for the past 15 years. I have NEVER had any complaints, just requests for more!
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PBJulie
Dec 2, 2007 07:05 AM
I love her "Fully Loaded Oatmeal Cookies with Brown Butter Icing". The icing alone is fantastic (and addictive!). I don't know if the recipe is in any of her cookbooks, but it is on the Food Network site.
Enjoy,
Julie
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chocchipcookie
Dec 2, 2007 04:12 AM
With her recipes-you just have to use common sense. I love all the hand-me-down recipes that are tried and true and I am happy for her that she has capitalized on it. I just made the baked spaghetti using less salt and lean beef. My picky eater actually ate it( I was jumping for joy inside while trying to act nonchalont SP? about it). I don't classify opening a can of chopped tomatoes and sauce using fresh peppers, onion
and parsley "processed." I don't have time or the resources to grow and can my own tomatos. And I snuck in a cup of pureed sweet potatoe to my "homemade" sauce.
I must admit, I have met Paula. We were in her brothers restaurant and she came through just like any other employee running a resto. She greeted us and sat down to ask how everything was. She really is genuine unlike some other celebrachefs and enjoys meeting the regular folk. -
kimie
Nov 30, 2007 05:15 AM
I'm not a fan of Paula Deen. Actually, she scares me--and it's not because she uses butter. As a TV personality, she is not my favorite. I have a few cookbooks--given to me as a gift from my mother-in-law. I think some of what she calls cooking--is similar to Rachael Ray--is simply just opening up packaged foods and combining it with somewhat fresh ingredients and then heating it up. With that being said, I have two recipes of hers that I have had a lot of success with, and have become staples in my culinary toolbelt.
Mosaic Chicken Terrine
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20960,00.htmlFoolproof Standing Rib Roast
http://www.foodnetwork.com/food/recip...›1 Reply-
re: kimie
toodie jane
Nov 30, 2007 08:43 AM
I'm sorry, but most of her recipes are just hand-me-downs from generations of southern and "country" cooks using widely available pantry ingredients. Her schtick is that she's a thoughback to the 50's and 60's so-called comfort food, when people didn't know any better! I see little originality or passion for food (other than in her "I'n it yummy?!" statement.)
I shudder to think about all the beginning cooks she's influencing with her cavalier attitude about nutrition. Food is foremost for nurturing the human body, not for gross-out-amounts-of sugar-and-fat Entertainment.
It wouldn't be so bad if she balanced her recipes between rich, special occasion cooking and everyday lighter and healthier fare. But there is no balance. I understand that is her claim to fame, but a major responsibility that comes with preparing food for others is to make sure it doesn't kill them!
end or rant--sorry--it just seems like this is one of those Emperor's New Clothes moments.
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Her hash brown quiche recipe is very good, and easy to make. The original recipe calls for ham and green onions, but I've made it with sausage and mushrooms, and it was just as good.
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Her Chocolate Molten Lava Cakes are absolutely foolproof:
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puppymomma
Jul 23, 2007 06:09 PM
I make her cheesey fudge (the base is velveeta, but you wouldn't know) each Christmas and give it out. It's easy and delicious!
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i'm embarrassed to admit this one but she has a recipe for granite steps coffee cake that's quite easy and good. i use (big surprise) less butter and WAY less granulated sugar than it calls for but have used all kinds of fruit variations. i also think it's too sweet for breakfast - more like a cobbler. i renamed it southern berry oatmeal cake when i tell people what it is because i think of it as dessert.
i'm totally embarrassed by it but it uses prefab biscuits as a base. i'm with everyone who that bothers but it does work and all the other ingredients are staples and fruit so if i keep the biscuits in the fridge i can throw it together in a few minutes (good with little kids) when i have to bring it to a potluck or as a "gift".
it's on the foodnetwork site and reading the reviews helps.
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re: AMFM
ciaogal
Jul 22, 2007 01:56 PM
Baked Spaghetti w/ Montery Jack Cheese.....
I add some hot italian sausage along w/ the ground beef......really yummy.
Freezes great and always gets raves.......
You must use the Jack Cheese...gives it a creamy (almost bechamel like) texture....
It's wonderful!
It's my new 'go to' Party dish!
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Paula Deen's Swiss Steak recipe is delicious. Have also tried her recipe for Mexican Cornbread -- delicious. As someone else mentioned -- not for those counting calories, but great comfort foods. Here's another link for her recipes (BTW -- her cookbook "Savannah Country Cookbook" has some great family recipes.
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Some of her recipes have become favorites at our house. I tend to try her vegetable recipes, because she often uses fresh ingredients in those - and I love vegetables!
Here are some I've made and love:Marinated Tomatoes
Fresh Green Bean and Tomato Salad (like potato salad without potatoes)
Squash Casserole (the BEST squash casserole ever)
Zucchini Custard Bake
Tomato Pie
Brandied Steakside Mushrooms
Corn, Avocado, and Tomato Salad
Old-Fashioned Meatloaf
Not Yo Mama's Banana Pudding (unhealthy and absolutely delicious)I liked her early shows best (these days she uses a lot of viewers' recipes and "recipes from friends" rather than the "tried and true recipes" from family and her restaurant that were in the early shows and cookbook). I guess that happens when you have a tv show and magazine and have to keep coming up with more recipes all the time.
I have that same reservation about all of the tv cooks - who makes their recipes? They may be delegating a lot of this to staff.
My favorite TV cook is Ina Garten. I find her recipes reliable, and she isn't as overexposed as some of the others. She seems to be thoughtful in what she prepares, and, from what she says, develops her own recipes. And, she doesn't come out with a new cookbook every week.
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Not sure if it's in her cookbook...but I make the Grandgirl's Apple Cake all the time. Saw her make it on TV and took the recipe off foodtv.com. Super easy and super delicious. I cut the sauce out, halved the oil and sugar so it's more of an apple "bread" and it still gets rave reviews.
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For lighter fare I highly recommend her shrimp croquettes from the Lady and Sons II. The hour waiting time for them to firm up before cooking is a pain but they are really wonderfully elegant and tasty bites of seafood. The other one is the the vegetable pancakes which are an excellent light lunch. The vegetable pancakes are crazy easy to make.
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re: astisma
Here's one of hers from the FN:
http://www.foodnetwork.com/recipes/pa...
It has shrimp, but you can leave that out.
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For a recent backyard BBQ I made her Red Velvet cupcakes which were amazing (there is a great discussion of these in the Cupcakes thread). I did find a miss though with the other choice. I made her Broccoli Slaw. In concept it was great (broccoli slaw along with crunchy items like sunflower seeds, almonds and believe it or not dry ramen noodles lightly toasted.) The problem was the dressing which was relatively flavorless and too oily. If I tried it again I think I would make my own red wine vinagrette (her recipe looking back had too much oil and not enough vinegar) along with my own seasonings (the resipe only added one packet of the oriental ramen seasoning). COuld be good....maybe....but definitely needs adjustments. I think next up I'll try her gorilla bread....she made it for Jimmy Carter the other day and it looked AMAZING! drool....
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I've never had a failed recipe from any of Paula's cookbooks. I regularly make Nancy's Cole Slaw (from the second Lady & Sons book), she's got a great Corn-Tomato-Avocado salad in the Entertaining book, Hoecakes and Cheese Biscuits are both a snap and so delicious. Amazing pot roast, amazing meatloaf (try the Cheeseburger meatloaf, I'm sure I'll die a year early after having consumed it, but it's delicious). Someone else mentioned Orange Brownies: amazing! And all from scratch. I use less butter than she calls for in her macaroni and cheese, but after that one small adjustment (butter in macaroni?!) it's the best I've ever had. I've been reluctant to try her fried chicken recipe because it can't possibly be as good as that served in her restaurant. I need to take a deep breath... my enthusiasm for All Things Paula is showing!
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eLizard
Jun 7, 2007 07:07 AM
perhaps i will be the only dissenter. i got one of cookbooks.....as a joke. i cannot abide by jarred mayo, and this woman's affinity for the stuff is peculiar. i've seen her use it with cranberry sauce. and i've heard her use the phrase "then you frost this layer with the mayonaise" when she was making some god awful cassarole that contained bananas, bacon, peas, and mayo. it was scary.
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re: eLizard
alliedawn_98
Nov 30, 2007 07:17 AM
Having lived west of Savannah, GA for the first 24 years of my life, I can tell you that the use of mayo isn't just a Paula think. Pick up any community recipe book and you'll see loads of casserole recipes using mayo, cakes, biscuits, and salads. It's almost a staple ingredient in south Georgia. My parents even eat Harvard beets with mayo! My mother (and other friends and relatives) would make pineapple mayo sandwiches for potlucks using canned pineapples. You cut the bread with the cans so it makes a pretty little round sandwich and then you put a maraschino cherry in the middle. We also ate mayo/banana sandwiches.
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Scrapironchef
Mar 4, 2007 07:24 PM
I use her pumpkin pie recipe (w cream cheese) for turkey day every year, it disappears pretty quickly.
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CapeCodChowHound
Mar 2, 2007 04:46 PM
Her coconut cake is worth every calorie and gram of fat!
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re: Mel
Yes it is the same cake... it is not condensed milk, but sugar, coconut and milk mixture. I made it the night before for a luncheon and it was great. I did not need to use skewers to hold the cake from sliding, but it does make quite an impressive cake when done. It is dense, moist and so delicious.
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Mickey Blue
Mar 2, 2007 04:25 AM
"My problem with most of her recipes is that they call for processed foods and I feel like that goes against the whole reason I cook which is to avoid those things "
I have with you, it is annoys me too.
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She has a sour cream biscuit which we love, also her sugar snap peas with Grand Marnier are excellent, although even I, a major butter lover, have to say that the butter was way too much, it was just swimming in it and diluting the taste or the Grand Marnier.
My problem with most of her recipes is that they call for processed foods and I feel like that goes against the whole reason I cook which is to avoid those things (not that there isn't a time and a place for good junk food).
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re: Fleur
chocchipcookie
Nov 30, 2007 05:48 AM
Second the Black pepper shrimp! I also love her simple Cheesey French Bread. Just about everything is good!
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Spoonula
Mar 1, 2007 12:18 PM
without a doubt "Not yo mama's banana puddin' " is the best thing I've made from her recipes. I always get "please make that banana stuff" when we have family gathers or pitch-ins at work. it's rich, but ever so delicious
Any of the gooey-bars are winners too. -
Foodrat
Mar 1, 2007 12:04 PM
Her "Is it Really Better Than Sex? Cake" is REALLY good and simple to make.
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michele_corum
Mar 1, 2007 12:00 PM
I use many of Paula's recipes...I find that often the amount of salt used is way too much...but here are are few that are terrific "hits" when I make them:
Orange Brownies
Lady & Son's Cole Slaw
Magic Peanut Butter Cookiesand I've mixed up my own batch of "House Seasoning" which I use on just about everything now!
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We loved her Chicken on the Grill recipe.
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Adrienne
Feb 28, 2007 11:37 AM
I have made her cornbread and her mac and cheese and both had way too much oil in them -- not just in terms of health; the oil literally floated on top of them making a mess and "frying" the cornbread in the oven. I couldn't get the cornbread to absorb the fat. I would make either of these recipes again just cutting down fats, because the flavors were good, but the fat was unnecessary.
I haven't tried her dessert recipes -- it sounds like they may be a hit, as per others' posts.
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Her "Not Yo' Mama's Banana Pudding" is REALLY good. The "tiramisu of the South." :)
I also made her version of chicken spiedini which has become a family favorite.›6 Replies-
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re: SundanceKC
I have made this banana pudding probably 4 times and my family fight for
seconds. so you better get all you want the first time around or your out of
luck in our family. its that good and rich, its not for the fit and slim. to me
its the best there is. no matter what they say about paula. I like her. just
take her for what she is and enjoy life.
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re: Furgs
TiaRaye
Dec 2, 2007 04:39 PM
LOL! It's so funny you call it that. I loved it the first time I made it, the texture was sooo rich. The second time, I omitted the bananas and layered it with Kahlua-dipped Nilla wafers and called it "Trailer-park Tiramisu." (Disclaimer: I mean no disrespect to anyone living in a manufactured home, as several members of my family live in them. So be assured, my humor is completely self-deprecating! ;-)
I also, out of dire curiosity, once made her "Krispy Kreme Bread Pudding" to take to a potluck at work. I was running late, so I came in, dropped it on the table, and ran off to meet a client. When, I came back an hour later, the pan was almost empty, and several of my coworkers were sitting around it , looking dazed. "What was THAT? It was AMAZING!" I managed to grab a spoon and get a taste. I loved it. Since then, I've made it for several get togethers, and it allways gets the same reaction. But, it is so incredibly bad for you, I only make it for big groups of people. That way no one gets enough to have an instant heart-attack.
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Don't make a lot of her stuff because of the high fat/calorie content of most but have made her gooey butter pumpkin cake (something like that) one thanksgiving after my family and I watched her make it on the show and we were drooling. Definitely not healthy but it was delicious.
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re: laylag
I think this link has it at the very bottom under variations.
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re: bonmann
Here's a link to the recipe with even more variations.
http://www.recipelink.com/ch/2002/nov...
I've had the plain, pumpkin, chocolate chip (made with choc cake mix), and peanut butter chocolate. All were good, though I rank pumpkin 1st, pb 2nd, choc 3rd and plain 4th.
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re: amyvc
othervoice
Mar 2, 2007 02:42 PM
I have made this recipe many times and many different ways. I've used Splenda, eggbeaters, fat free cream cheese (which I wouldn't use again), low fat cream cheese you name it. Everyone begs for the pumpkin ones. The only way to ruin these is cooking them too long.
I think the thing with Paula's recipes is they're just good old fashion cookin' no high frills, just plain good food.
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daily_unadventures
Feb 28, 2007 09:20 AM
Is there a sense that her recipes are consistent? I haven't ever tried some but I was just wondering if anyone knows what kind of reputation she has...
Katerina
http://dailyunadventures.com›3 Replies-
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re: daily_unadventures
Katie Nell
Feb 28, 2007 09:44 AM
Most of her recipes are tried and true recipes from church ladies, potluck suppers, school functions, etc., it seems to me. There are many, many recipes, or at least variations of, that I recognize from my grandma or my great grandma making years ago.
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re: Katie Nell
daily_unadventures
Feb 28, 2007 03:30 PM
Glad to hear it - it was mostly the testing I was concerned about. the low fat portion... well I like fattening things :)
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