Lood up paula dean reciped on the food network, she has some great easy to follow recipes for one pot meals!!!
Maybe her enchilada pie pound ground chuck
1 onion, chopped
1 (14 1/2-ounce) can cream of mushroom soup
2 small cans diced green chilies
1 (14 1/2-ounce) can whole tomatoes, crushed
1 (14 1/2-ounce) can tomato sauce
Vegetable oil
1 package (6 tortillas) corn tortillas
1 package (2 cups) shredded Colby jack cheese
Preheat the oven to 350 degrees F.
Brown the meat and onion together, drain. In a saucepan, cook the soup, chilies, crushed tomatoes, and tomato sauce. Add the browned meat and simmer on low heat. In a frying pan heat a little vegetable oil and heat the corn tortillas until they are warm but still soft. Place 4 of the warmed tortillas in the base of a casserole dish and top with 1/2 of the meat mixture. Sprinkle with 1/2 of the cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake for 30 minutes.
Spanish Chicken and Chorizo Paella Recipe courtesy Paula Deen, 2007
See this recipe on air Monday Aug. 13 at 1:00 PM ET/PT.
Show: Paula's Home Cooking
Episode: Paula Goes to Europe
1/4 cup olive oil
1 chicken, cut legs, drumsticks and thighs
Salt and freshly ground black pepper
2 teaspoons paprika
1 large onion, diced
1 large green bell pepper, diced
1 (14.5-ounce) can diced tomatoes
4 1/2 cups chicken broth
1 pound Spanish style chorizo links, cut into slices on the bias
2 cups short-grain rice (recommended: Valencia or Arborio)
Pinch saffron threads
1 cup fresh or frozen green peas
Lemon wedges, for service
Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat.
Cook's note: A large cast iron skillet would work here.
Pour in the olive oil and let it heat up. Season the chicken all over with salt, pepper and paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.
Lower the heat to medium and saute the onions and bell pepper until softened. Stir in the diced tomatoes, chicken broth, and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. Add the browned chicken pieces. The rice should be completely covered with liquid. Cook the paella without stirring for 20 minutes. When the liquid has all been absorbed, pour the peas over the top of the pot, turn off the heat and cover the pot with a kitchen towel. Let stand 5 minutes and then serve with lemon wedges.
Mini Onion Quiches Recipe courtesy Paula Deen
See this recipe on air Tuesday Aug. 07 at 1:00 PM ET/PT.
Show: Paula's Home Cooking
Episode: Garden Anniversary
3/4 cup crushed saltine crackers
4 tablespoons (1/2 stick) butter, melted
Nonstick cooking spray
1 cup chopped green onion with tops
2 tablespoons butter
2 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated Swiss cheese
Preheat oven to 300 degrees F.
Combine cracker crumbs and melted butter. Divide crumbs among mini muffin tins that have been sprayed with a nonstick cooking spray. Saute onion for 10 minutes in 2 tablespoons butter. Cool, then divide evenly on top of cracker crumbs. Beat eggs; add milk, salt, pepper, and Swiss cheese. Pour by spoonfuls on top of onions in tins. Do not fill to top, as they will run over. Bake until set, about 15 to 20 minutes. Do not over bake. May be stored in refrigerator or freezer. Warm in oven before serving.I need a recipe for something that i can bring to a family reunion potluck?
I also like the little smokies and bbq sauce idea. But in addition to the bbq sauce ( I use honey bbq sauce) I add a few tablespoons of peanut butter and a few splashes of orange juice and make a sauce then pour on the little smokies and put in crock pot.
Here is a tasty recipe that me and my family always bring to our family reuinions and they are just delicious!
spicy chicken empanada's
3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts
Water
Preheat vegetable oil in a deep-fryer to 350 degrees F.
In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.
Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month
Chili Con Queso Dip
1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chiles
2 teaspoons hot sauce
In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.
Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.
If you're used to doing a side dish (like a salad), why not do a roasted corn on the cob? You're still providing a healthy dish, but it's something they can add on all the butter they want.
You might have to heat it up a bit once you arrive, but it should stay warm for 1-1/2 hours if you take it right out of the oven and put in a closed dish.
A large lasagna if you make it the day before, even better for taste and also will be easy to transport and certainly very easy to reheat !!!
good luck hope u have a great time
oh gosh, they will love this...it's cheesy,has pasta and sausage! Cook linguini-(al dente') Drain and rinse with warm water...set aside to drain. Get a big frying pan, smash up Bob Evans spicy sausage(in the tube) Cook till pink is gone.Add jars of Classico Alfrado sauce. If you can,take the sauce hot in a crock pot so that when you get there, you just pour the sauce over the linguini. Garlic salt will kick it up a notch.(add before you pour the sauce over the pasta. youneed to figure out how much pasta, sausage, jars for your servings to make this hearty dish. You will be the hit of the party! Let me know how pleased with this dish! I have more recipies for you!
get a few boxes of that Zatarains jambalaya and follow the directions on the back. as for the meat that i put in mine, when i make it, i use chicken and smoked sausage, (and shrimp on special occassions). it's fairly cheap to make and it keeps really well when traveling. a box of it costs about $1.75 each and you can use smoked sausage or frozen chicken breasts that you can cut into small pieces and cook it before putting in with the rice. it is really good, and it satisfies everyone when i cook it for large gatherings and none is never left.
A good Cheese Log/Ball and Crackers. Quick, Simple and Easy
Family Night Dinner Surprise
you will need: macaroni noodles, shreaded cheese, diced vegetables, diced ham, cassorole pan
1) boil macaroni
2) layer all the ingerdients in a cassarole pan ( noodles,veggies, meat, and on the top layer sprinkle cheese )
3) bake in the oven at 400 degrees until the cheese is bubbling and everything is melty and ';put together';
4) enjoy!
You should make a potatoe salad every one loves potatoe salad!!=)
Use onions
manays
pickle(1)
potatoes
Try something like potatoes fried in butter or bacon fat, in a dish with stuff like bacon, green onions or sauteed onions (in butter) topped with cheese and backed. It will have about 12 million calories and gross out any vegetarian, but I think they will like it
A very large can of beans, some fat back, onions, black strap molasses, brown sugar and a pint of Jack Daniels. Mix all the ingredients together and bake for 2 hrs at 300 degrees.
I'll bet they'll eat this one...
Bacon Ranch Pasta Salad.
Cook the amount of pasta (I usually use rigatoni or shells) you need in well salted water, adding one cup of frozen peas for each pound of pasta to the cooking water for the last 5 minutes. Drain and rinse under cold running water until cool.
For each pound of pasta, mix one cup of real mayonnaise, one packet of ranch dressing mix, 6 slices of crisp bacon, crumbled, a tablespoon of lemon juice, one bunch of sliced green onions, tops included (optional), salt and freshly ground pepper to taste.
Stir dressing into pasta. If it seems too dry, add more mayonnaise. If it seems too ';thick'; add a LITTLE milk to thin.
Refrigerate at least one hour and up to overnight before serving. Take it to the reunion in your cooler.
Adjust seasoning and thin with a little more milk if necessary before serving.
Bert
I know your issue and although this sounds crazy ';I don't care for it'; It's always a hit at family functions. Little smokies and BBQ sauce in a crock pot or Tupperware dish. Or another HUGE hit was baked beans my grandmother made them so wonderfully and she cheated!!! You use 4 cans of Van-decamp pork and beans 1 tbs of Molasses and 2 tbs brown sugar and 1/4 tsp liquid smoke. One more that would never be left over was Taco salad, 1 lbs of ground beef cooked, 1 Head of iceberg lettuce sliced thin then chopped up into about 1'; pieces, two medium tomatoes diced, half of a small onion finely diced, 1 can of Dark red Kidney beans drained, 1/2 lbs of medium cheddar cheese shredded, 1 lbs bag of tortilla chips ';yellow corn'; plain, 1 package of taco seasoning and about 2 cups of Best foods mayonnaise.. Combine all ingredients into a large bowl mix thoroughly until a light creamy texture is achieved. Hope this helps
Home made Mac and Cheese is always a big hit. Ragu makes a jar of cheese pasta sauce that works really good. Toss it with cooked pasta, I also add parm and shrp cheddar cheese. Throw this in a baking dish, sprinkle bread crumbs mixed with parm cheese on top and bake until bubbly. Yumm!
This recipe can be made two ways. I'll give you the easy knock off version first and then the original second.
Option one: adapted for quicker cooking.
Heat a couple of table spoons of bacon drippings in a large skillet, (If you don't have drippings then cook up two or three pieces of bacon to get the drippings. Remove bacon from pan)
Open two cans of cut green beans, drain and toss into hot pan, stir well until bean are hot. Add four table spoons brown sugar and at least a teaspoon of garlic powder. Stir until sugar is melted. (You may need to double or triple this recipe depending on how much you want to take.)
Option two: the original recipe (which is way better and makes little boys swear they'll eat their green beans if I will only give their moms the recipe)
Preheat oven to 350
Open and drain two cans of whole green beans
cut 8 pieces of bacon in half to make 16
4 tablespoons butter (the real thing)
4 tablespoons brown sugar
garlic powder (a lot, you'll just have to taste the sauce to see if you have enough)
toothpicks
Count out 8 to 10 green beans and bundle, wrap a piece of bacon around and secure with a toothpick. Place on a cookie sheet (one with sides). Over stove in small sauce pan melt butter, brown sugar and garlic (at least a teaspoon or more. I never measure, just taste. You should be able to taste the garlic). When sugar is dissolved spoon over green bean bundles and bake for about 30 minutes.
Again, this only makes 16 so you will have to increase the recipe for more. People love this because they can pick them up and eat them with their fingers. And of course it will be a great recipe only if you can heat up in a microwave or oven before serving.
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