The Ladys Barbecue Sauce Paula Deen Recipes

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SPICY PEANUT BARBECUE SAUCE



Spicy Peanut Barbecue Sauce image

Recipe from Paula Deen Show - Episode: Secret Recipes. The peanuts give this sauce a unique flavor that reminds me of Thai food, especially if you use chunky peanut butter.

Provided by AzArlie

Categories     Sauces

Time 25m

Yield 2 cups, 32 serving(s)

Number Of Ingredients 9

1 1/2 cups apple cider vinegar
1 -2 tablespoon Worcestershire sauce
1 -2 tablespoon peanut butter
1 teaspoon salt
2 lemons, juice of
1 teaspoon pepper (freshly ground malabar is to die for)
2 tablespoons celery seeds
2 tablespoons chili powder
4 tablespoons butter

Steps:

  • Bring all ingredients to a boil until peanut butter dissolves.
  • Stir to avoid sticking.
  • Lower the heat and simmer for 20 minutes.

Nutrition Facts : Calories 22.3, Fat 1.9, SaturatedFat 1, Cholesterol 3.8, Sodium 96.4, Carbohydrate 1, Fiber 0.3, Sugar 0.2, Protein 0.3

THE LADY'S COLESLAW (PAULA DEEN)



The Lady's Coleslaw (Paula Deen) image

There are about as many coleslaw recipes as there are people. I myself like a variety coleslaws. I especially like the sweetness of this recipe from Paula Deen of the Food Network. The texture is also interesting as most of the ingredients are chopped in the food processor and half the cabbage is shredded. I think you can use a little more cabbage than the recipe calls for. I also like to mix in red cabbage for lots of color. (Cooking time listed is time standing in refrigerator).

Provided by SharleneW

Categories     Vegetable

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 bell pepper, cut into chunks
1 green onion, cut into chunks
1/2 large carrot, sliced in 1 inch slices
1/8 cup chopped fresh parsley leaves
1 head cabbage (divided)
1/2 cup mayonnaise
1/2 teaspoon seasoning salt (Jane's Krazy Mixed-up salt recommended)
1/4 teaspoon fresh coarse ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar

Steps:

  • Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process.
  • Put processed vegetables into serving bowl.
  • Cut 1/2 of the cabbage into chunks and process in food processor being careful not to cut too small.
  • Shred the remaining half head of cabbage.
  • Mix cabbage with processed vegetables.
  • In a small bowl, mix mayonnaise, seasoning salt, pepper, sugar, lemon-pepper and vinegar together.
  • Mix dressing into vegetables and toss well.
  • Chill for at least 1 hour.
  • Toss again before serving.

THE LADY'S CRUNCHY NEW POTATOES - PAULA DEEN



The Lady's Crunchy New Potatoes - Paula Deen image

Yet another one of my Paula Deen recipes... This is a great way to make quick potatoes that every one will love and it is also a beautiful side dish to compliment a fancy meal.

Provided by Krystal-Belle

Categories     Potato

Time 55m

Yield 3 potatoes, 4 serving(s)

Number Of Ingredients 4

12 small red potatoes
1 (1/2 ounce) package ranch dressing mix (recommended ( Hidden Valley Original Ranch Buttermilk Recipe)
2 cups corn flakes (crushed)
1/2 cup butter, melted

Steps:

  • Preheat the oven to 400 degrees F.
  • Cook the potatoes in boiling water until tender, about 20 to 25 minutes. Drain the potatoes, let cool slightly, and then peel.
  • Mix the dressing mix and the cornflakes in a bowl. Dip the potatoes in melted butter, and then roll them in the cornflake mixture.
  • Place the potatoes in a greased baking dish and bake for 20 to 25 minutes, or until golden brown.

Nutrition Facts : Calories 621.2, Fat 23.8, SaturatedFat 14.7, Cholesterol 61, Sodium 295.3, Carbohydrate 93.3, Fiber 9, Sugar 6.6, Protein 10.8

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