Buy Paula Deen's Kitchen Classics Book

Here you can buy 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!' book. The author of this book is 'Paula Deen' and it was published on '11th October 2005'.

Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too! by 'Paula Deen'


Book Detail:-
Title:- Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!
Author:- Paula Deen
Date Of Published:- 11th October 2005
Publisher:- Random House
Language:- English
Total Pages:- 480

Buy This book to get more interesting recipes and cooking tips.

Chicken with Oyster Sauce and Noodles

Copyright © Berryland Books Ltd 2008

This Main Course recipe was published in 'Chinese Cuisine - p26'

Serves 4

Ingredients:
• 19 and ½oz (600g) chicken breast fillets
• 1tsp (5ml) salt
• 1tsp (5ml) freshly ground pepper
• 4in (10cm) lemon grass
• 6tbsp (90ml) oil
• 1 clove garlic
• 1 spring onion
• 3fl oz (100ml) oyster sauce
• 2tbsp (30ml) light soy sauce
• 1tsp (5ml) sugar
• 32oz (1kg) Udon noodles (frozen)

Preparation:
1. Thaw the noodles, Cook the noodles in boiling, salted water for 30 seconds, then drain.

2. Finely dice the chicken, mic with salt, pepper, 2tbsp (30ml) oil and lemon grass and marinate for 30 minutes.

3. Peel and finely chop the garlic. Wash and finely chop the spring onions.

4. Heat 4tbsp (60ml) oil in a wok and stir-fry the garlic and the spring onions for 30 seconds. Add the chicken and fry for another 1-2 minutes. Season with oyster sauce, soy sauce and sugar.

5. Bring together the drained noodles and the chicken. Toss for a minutes and serve hot.

Kimchi Fried Rice

Copyright 2009 Aeri's Kitchen. All rights reserved. Version 1.0

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p26'

Yield: 2 Servings

Ingredients:
• 1 Cup Kimchi
• 2 or 3 tsp Sugar
• ½ tsp Salt
• 2 Tbsp Kimchi Liquid
• ½ tsp Sesame Oil
• 2 Eggs
• Sesame Seeds to Garnish
• 2 Bowls of Cooked Rice

Preparation:
1. Cut 1 cup of kimchi to bite sized pieces. Add some oil in a pan and fry the kimchi.

2. Add 2 or 3 tsp of sugar depending on taste. Fry for about 5 minutes.

3. Add 2 bowls of rice, fry, and add the salt.

4. Add 2 Tbsp of kimchi liquid and fry 10 more minutes.

5. When the rice gets enough kimchi flavor, add the sesame oil. Then fry 2 more minutes.

6. Fry eggs separately, adding salt to taste.

7. Place the fried eggs on a plate, and put the rice on top of the eggs.

Chocolate Truffle Torte

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p32'

Preparation time 20 minutes plus 40 minutes for decoration

Ingredients:
• 4 eggs
• 100g (4oz) caster sugar
• 60g (2½oz) plain flour
• 40g (1½oz) cornflour
• 40g (1½oz) cocoa powder
• 40g (1½oz) butter, melted and cooled

Ingredients For The Filling:
• 350g (12oz) plain chocolate
• 2tsp instant coffee power dissolved in 2tbsp boiling water
• 450ml (¾pt) double cream

Ingredients For Decoration:
• 100g (4oz) plain chocolate, grated
• 1tbsp icing sugar
• 10rum truffles

Preparation:
1. Grease a 20cm (8in.) round cake tin and line the base with greased greaseproof paper. Set the oven to 190°C/375°F/Gas Mark 5.

2. Whisk the eggs and sugar together in a large mixing bowl set oven a pan of simmering water. Continue to whisk until the mixture has doubled in bulk and is thick, pale and mousee-like. Remove from the heat and whisk until cool.

3. Sift together the flours and cocoa power and gently fold into the mixture.

4. Carefully fold in the cooled but still liquid butter. Turn the mixture into the prepared tin and bake for 35minutes. The edges should have shrunk away from the sides of the tin. Cool on a wire rack.

5. To prepare the filling: melt the chocolate with the coffee in a bowl set over a pan of simmering water. Cool a little, then carefully fold into the lightly whipped cream. Reserve half for decoration.

6. Slice the sponge into the three layers. Set the base on a serving plate and sprinkle with half the rum. Then cover with a layer of chocolate cream. Set the second layer of cake on top and repeat. Cover with the last layer of sponge.

7. Place a little of the remaining chocolate cream in a piping bag fitted with a large fluted nozzle. Covert the top and sides of the cake with the rest. Sprinkle the top of the cake with the grated chocolate and dust with icing sugar. Pipe 10 Whirls of chocolate cream around the edge and top each whirl with a rum truffle.

Poached Apricots with Farigoule (thyme liqueur)

Copyright © Berryland Books Ltd 2008

This Dessert recipe was published in 'Continental Cuisine - p42'.

Serves 4

Ingredients:
• 12 large rip apricots
• 4tbsp (60ml) sugar
• 6½fl oz (200ml) water
• 3tbsp (45ml) icing sugar
• Farigoule (French thyme liqueur)
• 4tbsp (60ml) tosted flaked almonds

Preparation:
1. Wash the apricots, Make a small cut in the end of each apricots and carefully pull out the stone (this only works if the apricots are really ripe).

2. Put 6½fl oz (200ml) water and 4tbsp (60ml) sugar into a pan and bring to a boil, reduce the heat and add the apricots. Cover with a lid and poach over a low heat for about 6-7 minutes. Life out with a slotted spoon or skimmer and drain.

3. Caramelise the icing sugar in a frying pan over a low heat. Add the apricots and turn to coat all over.

4. Server the apricots into small bowls and sprinkle with the caramel and 3tbsp (45ml) ice-cold Farigoule. Serve garnished with toasted flaked almonds.

Roasted Beet and Apple Salad

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p37'.

This is one of my most popular dinner party salads. Even people who think they don’t like beets love it, which is understandable because roasted beets have it hands down over the canned variety. The salad has many different textures and flavors that meld together into a beautiful crimson mélange.

Makes 8 servings

Make Ahead: The beets can be prepared up to 1 day ahead.

Ingredients:
• 3 large beets (about 2 pounds)
• 3 Granny Smith apples, peeled, cored, and chopped into ½-inch dice
• 8 large red lettuce leaves
• 5 ounces Roquefort or blue cheese, crumbled
• 1/2 cup toasted, peeled, and coarsely chopped hazelnuts

DRESSING
• 2 tablespoons balsamic vinegar
• 2 tablespoons cider vinegar
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 2⁄3 cup vegetable oil

Preparation:
1. Preheat the oven to 400°F. If the beets have their greens attached, trim the greens, leaving about 1 inch of the stems attached to the beets. Scrub the beets under cold running water. Wrap each beet in aluminum foil and place on a baking sheet. Bake until the beets are tender when pierced with the tip of a long, sharp knife, about 1 and 1⁄2 hours, depending on the size of the beets. Cool completely without unwrapping the beets.

2. Unwrap the beets and peel them. Cut into 3⁄4-inch cubes. Place in self-sealing plastic bags and refrigerate until chilled, at least 2 hours.

3. To make the dressing, in a large bowl, whisk together the balsamic and cider vinegars, the sugar, salt, and pepper. Gradually whisk in the oil. Add the beets and apples and mix.

4. To serve, place a lettuce leaf on each plate, and spoon the salad onto the lettuce. Top each salad with some of the cheese and hazelnuts. Serve chilled.

Fudgy Chocolate Pudding Shake

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p136'.


This image is owned by 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes'

Ingredients:
• 1 cup milk
• 2 scoops ice cream
• 1 chocolate fudge brownie
• 2 tablespoons instant chocolate pudding mix
• Whipped cream
• 1 ounce chocolate flakes

Preparation:
Combine milk, ice cream, brownie, and pudding powder in blender for 30 seconds. Let froth settle before pouring into glass. Add whipped cream and flaked chocolate.

Cream Cheese Biscuits and Chocolate Gravy

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p108'.

Ingredients for Biscuits:
• 2 cups biscuit baking mix
• 4 ounces cream cheese
• 1 tablespoon milk

Ingredients for Gravy:
• 1/3 cup sugar
• 1½ tablespoons flour
• 1½ tablespoons cocoa powder
• ½ cup milk
• ½ cup water
• ¼ cup butter
• 1 teaspoon vanilla extract

Preparation for Biscuits:
Combine biscuit mix and cream cheese. Add milk to moisten the dough. Place dough on lightly floured surface and knead for 30 seconds. Roll out dough to desired thickness. Cut into rounds and place on greased baking sheet. Bake for 12 minutes or until browned.

Preparation for Gravy:
In small saucepan, whisk together sugar, flour, cocoa, milk, and water. Bring mixture to boil over medium heat, whisking constantly. Continue to boil until mixture thickens. Stir in butter and vanilla extract. Mix well and ladle over warm biscuits.

White Chocolate Pie

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p80'.


Image is owned by 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes'

Ingredients:
• 1 (12 ounce) package white chocolate chips
• ½ cup whipping cream
• ¼ cup butter
• 2 teaspoons light corn syrup
• 1 (10 ounce) bag frozen raspberries, thawed
• 1 (10-inch) baked pie shell

Preparation:
Microwave chips until melted. In saucepan, combine whipping cream, butter, and corn syrup. Bring to a boil, stirring constantly. Pour over chocolate; stir until blended and smooth. Stir in raspberries. Spoon into pie shell. Chill until firm.

Chocolate Cinnamon Bars

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p52'.

Ingredients:
• 2 cups flour
• 1 teaspoon baking powder
• 1½ cups sugar, divided
• 1 tablespoon and 1 teaspoon cinnamon, divided
• ½ cup butter, softened
• ½ cup shortening
• 1 egg, beaten
• 1 egg, separated
• 1 cup semisweet chocolate chips
• ½ cup pecans, chopped

Preparation:
Preheat oven to 350 degrees. Lightly grease a 10x15-inch jelly roll pan; set aside. In a large bowl, combine flour, baking powder, 1 cup sugar, and 1 tablespoon cinnamon. Add butter, shortening, beaten egg, and egg yolk; mix well. Press into prepared pan. Beat egg white slightly; brush over mixture in pan. In a small bowl combine ½ cup sugar, 1 teaspoon cinnamon, chocolate chips, and pecans. Sprinkle mixture over top. Bake for 25 minutes. Allow to cool completely before cutting into bars.

Choco-Butterscotch Crisps

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p24'.

Ingredients:
• 1 cup butterscotch chips
• ½ cup peanut butter
• 4 cups crispy rice cereal
• 1 cup semisweet chocolate chips
• 2 tablespoons butter
• 1 tablespoon water
• ½ cup powdered sugar

Preparation:
Melt butterscotch chips and peanut butter over very low heat, stirring occasionally. Add cereal and mix well. Press half of mixture in 8x8-inch buttered baking pan and chill. Melt chocolate chips, butter, and water in top of double boiler and add powdered sugar. Spread over chilled mixture and press in remainder of cereal mixture. Cut and chill in refrigerator

Pear - Pumpkin Salad with Pumpkin Seed Vinaigrette

This Salad recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p44'.


Photos by New American Table

Ingredients:
Serves 6
• 1/3 cup olive oil
• 2 red onions, halved and thinly sliced
• 1/2 cup roughly chopped pumpkin or butternut squash, cut into 1/4-inch pieces
• Coarse salt
• Freshly ground pepper
• 2 Asian pears, halved, cored and thinly sliced
• 4 heads curly endive, thinly sliced
• 2 tablespoons chopped chives
• 2 tablespoons sherry vinegar
• 1 cup feta cheese, cut into 1/2-inch cubes
• Pumpkin Seed Vinaigrette (see below)

Preparation:
1. Heat the olive oil in a large sauté pan over medium heat. Add the onion and pumpkin, season with salt and pepper, and sauté until pumpkin is lightly browned, about 10 minutes. Remove from heat and transfer to a bowl.

2. Let cool slightly, then toss with the pear, endive, chives and vinegar. Garnish with feta and drizzle with the Pumpkin Seed Vinaigrette.

Ingredients For the Pumpkin Seed Vinaigrette:
Makes 1/2 cup
• 2 tablespoons shelled pumpkin seeds
• 1 large egg yolk
• 3 tablespoons heavy cream
• 1 garlic clove, chopped
• 1/2 cup olive oil
• Juice of 1 lime
• 2 teaspoons pumpkin seed oil
• Coarse salt
• Freshly ground pepper

Preparation:
1. Heat a small sauté pan over low heat. Add the pumpkin seeds and toast until golden and fragrant, about 3 minutes.

2. Blend the egg yolk, cream and garlic in a blender until frothy and lemon colored. With the blender running, add the olive oil in a thin, steady stream until emulsified. Add the lime juice and pumpkin seed oil. Season with salt and pepperand then stir in the pumpkin seeds.

Garlicky Orzo with Spinach, Fennel, and Orange Zest

This Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p164'

Preparation time: 5 minutes
4 servings
Cooking time: 12 minutes
218 calories per serving, 16% from fat

RealAge effect if eaten 12 times a year:
3.1 days younger

RealAge-effect ingredients:
Garlic, olive oil, spinach, orange zest (folic acid, beta-carotene, calcium, healthy fats, flavonoids)

Ingredients:
• 2 teaspoons garlic-infused or extra-virgin olive oil
• 6 garlic cloves, minced
• 1 cup (6 ounces) orzo (a rice-shaped pasta), uncooked
• 2 cups low-salt chicken broth
• 1 teaspoon dried marjoram
• ¾ teaspoon fennel seeds, slightly crushed
• ¼ teaspoon crushed red pepper flakes
• 1 package (10 ounces) spinach leaves, sliced, or baby spinach leaves
• 1¼ teaspoons salt
• 2 teaspoons freshly shredded orange peel

Preparation:
Heat a Dutch oven or large saucepan over medium-high heat. Add oil and garlic; cook 30 seconds. Stir in orzo; cook 30 seconds. Add broth, marjoram, fennel seeds, and pepper flakes. Simmer uncovered until orzo is tender, 7 to 8 minutes. Stir in spinach, tossing for 1 minute until wilted. Add salt; mix well and transfer to serving plates. Top with orange zest.

Substitutions:
Low-sodium beef or vegetable broth may replace chicken broth. Predictably, beef broth makes for a meatier-tasting side dish, and vegetable broth gives a cleaner flavor.

Tips:
Crushing fennel seeds (and, actually, almost any seed) brings the aromatic oils to the surface and provides extra flavors. Don’t toast these seeds, however, as their delicate perfume will evaporate. Orange zest brightens the dish, adding color and a touch of sweet sourness. If you don’t have an orange, don’t fret; any citrus fruit will do. Use a low-sodium broth so you control the salt content. A touch of red pepper flakes adds zing. If the dish seems to be missing a little something, use ½ rather than ¼ teaspoon of flakes.

Nutritional Analysis
• Total fat (g) 4.0
• Sodium (mg) 841
• Vitamin A (RE) 479
• Fat calories (kc) 36
• Calcium (mg) 86
• Beta-carotene (RE) 2860
• Cholesterol (mg) 14.7
• Magnesium (mg) 66
• Vitamin C (mg) 23
• Saturated fat (g) 0.6
• Zinc (mg) 0.80
• Vitamin E (mg) 1.7
• Polyunsaturated fat (g) 0.6
• Selenium (mcg) 5
• Thiamin B1 (mg) 0.16
• Monounsaturated fat (g) 2.0
• Potassium (mg) 533
• Riboflavin B2 (mg) 0.24
• Fiber (g) 2.4
• Flavonoids (mg) 0.7
• Niacin B3 (mg) 2.7
• Carbohydrates (g) 15.4
• Lycopene (mg) 0
• Vitamin B6 (mg) 0.2
• Sugar (g) 0.4
• Fish (oz) 0
• Folic acid (mcg) 144
• Protein (g) 7.0
• Nuts (oz) 0
• Vitamin B12 (mcg) 0.2