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Cooking with Paula Deen

Cooking with Paula Deen Best of Comfort Food 2017

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Cooking with Paula Deen magazine gives readers more of what they love from the queen of southern cooking, Paula Deen. Each issue offers flavorful recipes for sharing with family and friends, along with access to Paula's life and her family traditions. Truly a food lifestyle magazine, Cooking with Paula Deen showcases down-home recipes and cooking tips, entertaining inspiration, travel suggestions, home decorating ideas, and much more.

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Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
SUBSCRIBE
$19.99
7 Issues

in this issue

1 min.
editorial

I just love how the mere thought of certain foods can bring on a flood of fond memories or take you back to a time in your life when things were simpler. And when you actually eat them, it feels like you’re wrapped up in love. There are times when you yearn to share with your family that same deep sense of affection, and that’s what this issue is about: comfort food, pure and simple. As I was pulling together my most-loved comfort food recipes for this collection, I thought about my go-to dishes when I’m seeking something creamy, crunchy, cheesy, chocolaty, or sweet. Whether you want to create something memorable for a gathering of family or dear friends or you’ve got a craving that must be satisfied, I think you’ll…

14 min.
creamy

Mushroom Risotto Makes 6 to 8 servings 4tablespoons butter, divided 3/4 cup finely chopped yellow onion 3 cloves garlic, minced 2 (8-ounce) packages fresh baby portobello mushrooms, sliced 11/2 cups uncooked Arborio rice 4 cups hot chicken broth 1 cup shredded fontina cheese 1. In a large saucepan, melt 2 tablespoons butter over medium heat. In a large stainless-steel skillet, melt remaining 2 tablespoons butter over medium-low heat. 2. In saucepan, cook onion and garlic for 4 minutes or until onion is tender. In skillet, cook mushrooms, stirring often, for 30 minutes or until liquid from mushrooms evaporates. 3. Add rice to onion mixture, stirring to coat; cook for 2 minutes. Reduce heat to medium-low. Add broth, ¾ cup at a time, allowing liquid to be absorbed after each addition and stirring frequently. If necessary, gradually add up to 1½ cups…

16 min.
cheesy

“Chipotle chile pepper adds a kick to these golden brown bites of fried cheese.”—Paula Fried Monterey Jack Cheese Sticks Makes 6 to 8 servings 1 cup all-purpose flour 2 large eggs, beaten with 2 tablespoons water 1 cup dry bread crumbs 1 teaspoon salt 1/2 teaspoon ground chipotle chile pepper 1 (9-ounce) package Monterey Jack cheese sticks, each piece halved crosswise Vegetable oil, for frying Marinara sauce, heated 1. In a shallow bowl, place flour. In another shallow bowl, place egg mixture. In a third shallow bowl, combine bread crumbs, salt, and chipotle pepper. 2. Dredge cheese sticks in flour. Dip in egg mixture. Dredge in bread crumb mixture. Place on a parchment paper-lined baking sheet, and freeze for 4 hours. 3. In a large Dutch oven, pour oil to a depth of 2 inches. Heat to 375°. Fry cheese sticks, in batches, for 3…

16 min.
chocolate

Chocolate Pound Cakes with Warm Chocolate Sauce Makes 2 (9-inch) loaves 1 cup butter, softened 3 cups sugar 5 large eggs 1 teaspoon vanilla extract 23/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt 11/4 cups whole milk Warm Chocolate Sauce (recipe follows) 1. Preheat oven to 300°. Spray 2 (9-inch) loaf pans with nonstick baking spray with flour. 2. In a large bowl, combine butter and sugar. Beat at medium-high speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla to butter mixture, beating well. 3. In a large bowl, sift together flour, cocoa powder, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as…

13 min.
crunchy

Rosemary Brown Sugar Mixed Nuts Makes about 2 quarts 1 (16-ounce) container pecan halves 1 (16-ounce) container roasted whole almonds 1 (14-ounce) container cashews 2 cups roasted peanuts 1 cup butter, melted 1/2 cup firmly packed light brown sugar 1/4 cup minced fresh rosemary 3 tablespoons smoked paprika 2 tablespoons minced fresh thyme 1 tablespoon kosher salt 1 tablespoon Worcestershire sauce 1. Preheat oven to 350°. Line 2 large rimmed baking sheets with aluminum foil. 2. In a large bowl, combine pecans, almonds, cashews, and peanuts. In a small bowl, combine melted butter, brown sugar, rosemary, paprika, thyme, salt, and Worcestershire. Add to pecan mixture, tossing gently to coat. Spread mixture in a single layer on prepared pans. 3. Bake for 30 minutes, stirring mixture halfway through baking. Let cool completely on pans on wire racks. Store in airtight containers for up to 2 weeks. Pepper…

14 min.
sweets

Gooey Cinnamon Rolls Makes about 3 dozen 11/2 cups whole milk 1 cup butter 3 (1/4-ounce) packages active dry yeast 3/4 cup warm water (105° to 110°) 1 cup granulated sugar 3/4 cup firmly packed light brown sugar 3 large eggs 1 teaspoon salt 9 to 10 cups bread flour, divided 1/4 cup melted butter Cinnamon Roll Filling (recipe follows) 1 cup confectioners’ sugar 3 tablespoons heavy whipping cream 1. In a medium saucepan, cook milk just until bubbles form around edges (do not boil); remove from heat, and add butter. Let cool to room temperature. 2. In a small bowl, dissolve yeast in ¾ cup warm water; let stand for 5 minutes or until foamy. 3. In a very large bowl, combine granulated sugar, brown sugar, eggs, and salt; beat at medium speed with a mixer until smooth. Stir in cooled milk mixture and yeast mixture.…