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Cooking with Paula Deen

Cooking with Paula Deen Country Cooking 2020

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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.
editors letter

Home Cooking Done Right There’s nothin’ quite like good old-fashioned home cooking. Y’all know what I’m talking about—the comforting dishes your mama and grandmama would make over and over again, the ones that instantly bring back so many good memories and feelings with just one bite. I love the way food can do that, and if that’s what you’re looking for, then you’re in the right place. For this issue, I’ve rounded up all of my favorite family supper mains and sides, fluffy breads, tasty desserts, and more classic recipes that’ll have your loved ones running to the dinner table. Whether you’re making lunch or dinner for just yourself, your family, or some of your closest friends, there are so many tried-and-true favorites to choose from. To start, be sure to fill…

9 min.
best-ever breads

Flaky Buttermilk Biscuits Makes about 12 3½ cups all-purpose flour*2 tablespoons sugar1 tablespoon kosher salt1 tablespoon baking powder½ teaspoon baking soda1¼ cups cold unsalted butter, cubed1 cup cold whole buttermilkJam, to serve 1. Preheat oven to 425°. Line a baking sheet with parchment paper. 2. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms. 3. Turn out dough onto a lightly floured surface. Pat dough into a 10x8-inch rectangle, and cut into fourths. Stack each piece on top of each other, and pat or roll into a rectangle again. Repeat procedure three more times. Pat or roll dough to ¾-inch thickness. Using a 2½-inch round cutter…

8 min.
soul-warming soups & sandwiches

Baked Buffalo Chicken Subs Makes 4 4 sub rolls, split lengthwise8 slices provolone cheese1 tablespoon unsalted butter1 small yellow onion, thinly sliced1 large red bell pepper, seeded and thinly sliced4 cups shredded rotisserie chicken⅓ cup cayenne pepper sauce*½ teaspoon kosher salt¼ teaspoon ground black pepper½ cup crumbled blue cheeseCarrot and Celery Slaw (recipe follows)Garnish: chopped fresh parsley 1. Preheat oven to 375°. Spray a 13x9-inch baking dish with cooking spray. 2. In prepared pan, place rolls; place 2 slices provolone in each roll. 3. In a medium saucepan, melt butter over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until tender, about 5 minutes. Stir in chicken, pepper sauce, salt, and black pepper; cook just until heated through, about 3 minutes. Divide mixture among rolls; top with blue cheese. 4. Bake until cheese is…

8 min.
homestyle mains

Fried Pork Chops with Tomato Gravy Makes 6 servings ½ cup all-purpose flour1½ teaspoons garlic powder1 teaspoon kosher salt, divided1 teaspoon ground black pepper, divided6 (1-inch-thick) bone-in center-cut pork chops4 tablespoons canola oil, divided4 tablespoons unsalted butter1 pound fresh tomatoes, seeded and chopped¼ cup finely chopped sweet onion1 cup whole milk½ cup tomato sauce½ cup chicken stockGarnish: chopped fresh parsley 1. In a shallow dish, stir together flour, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper. Dredge chops in flour mixture, and set aside. Reserve flour mixture. 2. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add half of chops; cook until golden brown, about 4 minutes per side. Remove from skillet, and let drain on paper towels. Repeat with remaining 2 tablespoons oil and remaining chops. Wipe skillet clean. 3.…

6 min.
classic southern sides

Tomato Pie Casserole Makes 6 to 8 servings 4 to 4½ pounds tomatoes, sliced ¼ inch thick and seeded¾ teaspoon kosher salt3½ cups plus 2 tablespoons crushed buttery round crackers, divided (about 1 [13.7-ounce] box)7 tablespoons unsalted butter, melted1 large egg white, lightly beaten2 cups shredded Monterey Jack cheese2 cups shredded mild Cheddar cheese2 cups shredded part-skim mozzarella cheese2 cups mayonnaise1 cup plus 2 tablespoons grated fresh Parmesan cheese, divided1 cup chopped fresh basil2 large eggs, lightly beaten2 cloves garlic, gratedGarnish: fresh basil 1. Place tomatoes in a single layer on paper towels, and sprinkle with salt. Let stand for 2 hours, patting dry every hour. 2. Preheat oven to 350°. 3. In a medium bowl, stir together 3½ cups crushed crackers and melted butter; stir in egg white until combined. Using the bottom of…

10 min.
down-home desserts

Georgia Peanut Sheet Cake Makes 1 (13x9-inch) cake 2⅓ cups all-purpose flour1 cup granulated sugar½ cup firmly packed light brown sugar2 teaspoons baking powder½ teaspoon baking soda½ teaspoon kosher salt1 cup whole milk, room temperature¾ cup creamy peanut butter¼ cup sour cream, room temperature¼ cup vegetable oil3 large eggs, room temperature1 teaspoon vanilla extractPeanut Butter Frosting (recipe follows)Garnish: chopped peanuts 1. Preheat oven to 350°. Lightly spray a 13x9-inch baking dish with baking spray with flour. 2. In a large bowl, whisk together flour, sugars, baking powder, baking soda, and salt. 3. In a medium bowl, whisk together milk, peanut butter, sour cream, oil, eggs, and vanilla until almost combined. Add milk mixture to flour mixture; beat with a mixer at medium speed until smooth, about 2 minutes, stopping to scrape sides of bowl. Spread…