Paula deen's chicken & rice casserole

Chicken Spaghetti

Category: Chicken Spaghetti

Serves/Makes: 6

Ingredients:

4 chicken leg quarters

1/2 cup chicken stock, white vermouth, or water

2 bay leaves

1 medium yellow onion, chopped

2 tablespoons olive oil

5 cloves garlic, -- chopped

2 cans (16 oz) tomato sauce

1 can (16 oz) stewed tomatoes

1 can (16 oz) tomato puree

2 ribs celery, sliced -- optional

herbs and spices to taste*

hot cooked spaghetti

Directions:
*Add a teaspoon to a tablespoon of any or all of the following: onion powder, garlic powder, black pepper, red pepper (cayenne), white pepper, basil, parsley, paprika, oregano, spaghetti seasoning.

Put the chicken into a crockpot early in the day. It's fine if they are still frozen. Add as little liquid as possible. Water, chicken stock, or a bit of white vermouth, or a combination works fine. Add a couple of bay leaves, and some salt.

Turn the crockpot on low and go to work (or carry on your normal day's activities). When you get home, or in the evening, turn off the crockpot. Put water on to boil the spaghetti. Remove chicken from the crockpot and discard skin and bones.

In a deep pot, heat olive oil. Add onion and garlic and cook until the onions are clear. Add tomato sauce, stewed tomatoes, tomato puree, the chicken and about a cup of the chicken broth from the crockpot. (If you add too much broth, the sauce will be too soupy; if you add too little, the chicken taste will be a bit weak.)

Stir, cutting up the whole tomatoes. Add celery, onion powder, garlic powder, peppers, basil, parsley, paprika, and oregano. Cook, stirring from time to time, while the water for the spaghetti comes to a boil. Cook spaghetti, drain and serve with grated parmesan cheese on the side.

Baked Spaghetti by Paula Deen
This recipe is one of the better Baked Spaghetti's I've tried. I think you could easily shortcut with prepared sauce and such, but you must use angel hair pasta and Jack cheese. It makes this!

8
servings

21/4 hours 10 min prep
2 cups canned diced tomatoes

2 cups tomato sauce

1 cup water

1/2 cup diced onions

1/2 cup diced green bell peppers

2 cloves garlic, chopped

1/4 cup chopped fresh parsley leaves

1 1/2 teaspoons italian seasoning

1 1/2 teaspoons seasoning salt

1 1/2 teaspoons sugar

2 small bay leaves

1 1/2 lbs ground beef

8 ounces uncooked angel hair pasta

1 cup grated cheddar cheese

1 cup grated monterey jack cheese

House Seasoning (use 1 1/2 tsp)

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Preheat the oven to 350 degrees F.

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.
Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
Crumble the ground beef in a large skillet.
Cook over medium-high heat until fully cooked, with no pink color remaining.
Drain the fat from the meat, and then add the ground beef to the stockpot.
Simmer for 20 more minutes.
Cook the pasta according to the package directions.
Cover the bottom of a 13 by 9 by 2-inch pan with sauce.
Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
Bake in the oven for 30 minutes.
Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.
Cut into squares before serving.
House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

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Basic Biscuits - from Paula Deen
No waiting for rise with this recipe! This is the biscuit recipe she used for the Country Fried Steak & Gravy, which I posted separately. She, also, preferred to use lard instead of Crisco!
by Nana Lee

3
doz

27 min 15 min prep

1 (1/4 ounce) package yeast

1/2 cup lukewarm water

5 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon baking powder

2 tablespoons sugar

3/4 cup solid shortening (recommended ( Crisco)

2 cups buttermilk

Preheat oven to 400degreesF.

Dissolve yeast in warm water; set aside.

Mix dry ingredients together.

Cut in shortening.

Add yeast and buttermilk and mix well.

Turn dough onto lightly floured surface and roll out to desired thickness.

Cut with small biscuit cutter and place on greased baking sheet.

Bake for 12 minutes or until golden brown.

Country Fried Steak & Gravy - Paula Deen
Biscuit recipe posted separately. The ingredients(for the steak & gravy) lists 4 cups of hot water, but I've read the entire thing several times and can find no use for the hot water. Sent enquiry to Foodnetwork for an answer. Recipe courtesy Paula Deen See this recipe on air Monday May. 01 at 4:00 PM ET/PT. Episode#: PA0709
by Nana Lee

4 servings

11/4 hours 20 min prep

STEAK and GRAVY

1 3/4 cups all-purpose flour (divided)

1/2 teaspoon fresh ground black pepper (divided)

8 (4 ounce) tenderized beef round steak (cube steaks)

1 teaspoon seasoning salt

2 cups buttermilk

2/3 cup vegetable oil

1 1/2 teaspoons salt

4 cups hot water

GRAVY

2-4 tablespoons flour

1 quart whole milk

onions (sliced)

HOUSE SEASONING (use 1 teaspoon)

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

HOUSE SEASONING:.
Mix ingredients together and store in an airtight container for up to 6 months.
STEAK:
Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl.
Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour.
Heat 1/2 cup oil in a heavy skillet over medium-high heat.
Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side.
Remove each steak to a paper towel-lined plate to drain.
Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
Drain all but 4 TBS drippings, and scrapings.
GRAVY:.
Add 2-4 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon.
Stir in the remaining 1/4 teaspoon pepper, and the salt.
Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
Slowly add the whole milk and the Ac'cent(if used), stirring constantly.
Return the steaks to the skillet and bring to a boil over medium-high heat.
Reduce the heat to low, and place the onions on top of the steaks.
Cover the pan, and let simmer for 30 minutes.
HOW TO SERVE:.

Split biscuits in half and top with country fried steak and drizzle with gravy.

Sue and Gloria's Baked Beans! (Paula Deen Show)

These are the BEST Baked Beans EVER! I have tried many, but was intrigued by this recipe that Paula Deen prepared and was sent to her by friends. This is a must try recipe.
by Koechin (Chef)

12-16 servings

11/4 hours 10 min prep

4 (16 ounce) cans baked beans

1 (20 ounce) can crushed pineapple

1 cup molasses

1 cup barbecue sauce

2 tablespoons yellow mustard

6 slices bacon, cooked and crumbled

1 (6 ounce) can French-fried onions, crushed

1 tablespoon hot sauce

2 teaspoons garlic powder

Preheat oven to 350 degrees.

Combine all the ingredients, BUT ADD ONLY HALF THE FRENCH FRIED ONIONS (crush the onion in the can before using them).
Pour into a 9x13 sprayed casserole.
Sprinkle with the remaining onions.
The casserole will be very full, so set it on a cookie sheet to save your oven.:-).
Cook for aproximately 1 hour or until it bubbles.

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Caramel Apple Cake With Caramel Topping ( Paula Deen)

This rich cake was served at 'The Lady and Sons' restaraunt in Savannah, GA. It is a poke cake with a caramel sauce. It tastes like a caramel apple in a pan! My cake bakes for 50 minutes.
by Connie K

15 servings
11/4 hours 15 min prep

Cake
2 1/2 cups sugar

3 eggs

1 1/2 cups vegetable oil

3 cups all-purpose flour

2 teaspoons vanilla

1 cup chopped walnuts

2 1/2 cups diced apples (canned or fresh)

Topping

3/4 cup butter

2 cups brown sugar

1/4 cup milk

Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350degreesF Cream together sugar, eggs, and oil; Add
flour; mix together until well blended; Add vanilla, nuts, and diced apples.
Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.
When cake is done, punch holes in it with a knife and pour topping over.
Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake.

Sweet Potato Biscuits Recipe courtesy Paula Deen

Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 15 to 18 biscuits

1 1/4 cups all-purpose flour
2 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)

Preheat the oven to 450 degrees F.
Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)

Episode#: PA0710
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Sloppy Joes Recipe courtesy Paula Deen

Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings

1 pound lean ground beef
2 to 3 tablespoons all-purpose flour
1/2 cup prepared French onion soup
Yellow mustard
4 slices white bread
1 medium onion, cut into rings

In a medium skillet over medium-high heat, brown ground beef and drain. Return ground beef to skillet and sprinkle in 2 to 3 tablespoons flour. Add onion soup, stir, and cook until meat mixture is thickened and most of the liquid is absorbed. Spread mustard on white bread, spoon ground beef mixture onto bread and top with onion.

Episode#: PA1C09
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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George's of Tybee Mixed Greens Tossed in Honey Vinaigrette Recipe courtesy Savannah Bee Company

Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 6 servings

1/4 cup rice vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons honey
1/4 teaspoon salt, plus more for seasoning
Freshly ground black pepper
3/4 cup walnut oil
1 (10-ounce) package mixed salad greens
1 mango, seeded, peeled, diced
1 cup goat cheese (Chevre) crumbled
1/2 cup dried cranberries
Mint sprigs, for garnish

In a blender combine vinegar, mustard, honey, the 1/4 teaspoon salt, and some fresh ground black pepper. Cover and blend for 30 seconds. With the blender running slowly, add oil in a thin, steady stream. (If necessary, stop blender and scrape down sides.) In a salad bowl, combine greens, mango, goat cheese, and cranberries. Add mint sprigs, to liking; drizzle with dressing. Toss gently to coat. Season, to taste, with salt and pepper.

Episode#: PA0710
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Summer Squash Casserole Recipe courtesy Paula Deen

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 servings

6 yellow or pattypan summer squash
1 cup onions, chopped
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1/2 stick butter
2 slices white bread
1 medium bowl ice water
1 egg
Salt and pepper
1 cup cracker crumbs, or enough to cover casserole

Preheat oven to 350 degrees F.
Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion, garlic, and parsley in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.

Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.

Cook's Note: You can refrigerate this dish for up to 2 days before baking, but you should add the bread crumb topping right before you bake.

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Broiled Parmesan Tomatoes Recipe courtesy Paula Deen

Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: 16 servings

Three (14 1/2-ounce) cans whole tomatoes, drained - any variety including Italian plum
Salt and pepper
1/2 cup (1 stick) unsalted butter
1 1/2 cups freshly grated Parmesan

Place the tomatoes in a 13 by 9-inch casserole dish. Sprinkle with salt and pepper to taste and top each with a pat of butter. Generously sprinkle the cheese over the tomatoes and broil for 10 to 15 minutes, until the tomatoes are heated through and the cheese is bubbly.

Episode#: PA0502
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Eclair Cake Recipe courtesy Paula Deen

Prep Time: 10 minutes
Inactive Prep Time: 24 hours
Yield: 20 to 24 servings

Cake:
1 (1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed
Frosting
1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
3 tablespoons milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Butter the bottom of a 13 by 9 by 2-inch pan. Line the whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

Episode#: PA0805
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Pecan Toffee Tassies Recipe courtesy Paula Deen

Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: 4 dozen

1 (15-ounce) package refrigerated pie crusts
1/4 cup (1/2 stick) butter, melted
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 (10-ounce) package almond brickle chips

Preheat the oven to 350 degrees F.
Unroll the piecrusts onto a lightly floured surface. Roll into 2 (15-inch) circles. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well. Add the vanilla. Stir in the pecans and brickle chips. Spoon the pecan filling evenly into the pie shells. Bake for 25 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks.

Episode#: PA0809
Copyright © 2006 Television Food Network, G

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Smothered Quail Recipe courtesy Paula Deen

Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 6 servings

6 quail breasts
2 tablespoons butter
1 medium onion, chopped
1/2 cup mushrooms, sliced
1/2 cup finely chopped celery
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt and pepper
1 teaspoon gravy seasoning sauce (recommended: Kitchen Bouquet)
1 cup sour cream

Preheat the oven to 350 degrees F.
Arrange the birds in a casserole dish. In a medium saucepan, melt the butter and then saute the onion, mushrooms, and celery. Add the flour and stir well to blend. Slowly add the milk to make a cream sauce. Season with salt and pepper, to taste, and stir in the gravy seasoning sauce.

Pour the mixture over the birds. Cover the dish with foil and bake for approximately 20 minutes. Remove some of the cooking liquid and combine with the sour cream. Bake uncovered for approximately 20 minutes more. Serve with the sour cream sauce.

Episode#: PA0809

Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Mom's Banana Dessert Recipe courtesy Paula Deen

Prep Time: 10 minutes
Yield: 6 to 8 servings

2 cups whipping cream
2 tablespoons sugar, or a little more if you like it sweeter
4 bananas, sliced
Chocolate syrup
15 cream-filled chocolate sandwich cookies (recommended: Oreo), crushed
1/4 cup chopped pecans, toasted

Whip the cream with the sugar until peaks form.
Fill a large glass bowl or small parfait glasses with half the banana slices and half the whipped cream. Drizzle chocolate syrup over the cream, then layer the remaining bananas, cookies, remaining whipped cream, a little more chocolate syrup, and then toasted nuts. Serve.

Episode#: PA0504
Copyright © 2006 Television Food Network, G.P., All Rights Reserved