How to Make Fresh Corn and Rice Salad

Fresh Corn and Rice Salad Recipe
Source: Paula Deen
Ingredients: Makes 8 to 10 serving
1 ½ cups long grain rice, cooked according to package directions
4 ears fresh corn, shucked
2 cups cherry tomatoes, halved
¼ cup minced green onion
3 tablespoons vegetable oil
3 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon hot sauce
½ teaspoon salt
¼ teaspoon ground black pepper

Procedures:
  • Spread cooked rice in a single layer on a rimmed baking sheet. Cover and chill for at least 4 hours, or refrigerate up to 24 hours.
  • In a large saucepan, combine corn and water to cover. Bring to boil over medium high heat. Reduce heat and simmer for 10 minutes or until corn is tender. Drain well. Set corn aside until cool enough to handle. Using a sharp knife, cut corn kernels from cob.
  • In a large bowl, combine rice, corn kernels, cherry tomatoes, and remaining ingredients, tossing gently to combine. Serve immediately. End.
How to Make Fresh Corn and Rice Salad

How to Make Tarragon Potato Casserole

Tarragon Potato Casserole Recipe
source: Paula Deen
Ingredients: Makes 10 to 12 servings
1 (5 pound) bag Yukon gold potatoes, peeled and cut into 1 inch pieces
1 (8 ounce) package extra sharp white Cheddar cheese, shredded
1 (8 ounce) package cream cheese, softened
1 cup sour cream
¾ cup buttermilk
¼ cup butter
2 tablespoons minced fresh chives
1 tablespoon minced fresh tarragon
1 ½ teaspoon salt
How to Make Tarragon Potato Casserole

Procedures:
  • Preheat oven to 350 degree. Spray a 3 quart baking dish with nonstick cooking spray.
  • In a large Dutch oven, combine potatoes and water to cover. Bring to a boil over medium high heat; reduce heat and simmer for 10 minutes or until potatoes are tender. Drain well, and return potatoes to pot.
  • Add cheddar and remaining 7 ingredients to potatoes. Using a potato masher, mash potatoes to desired consistency. Spoon mixture into prepared baking dish.
  • Bake for 30 to 40 minutes or until golden brown. End. 
How to Make Tarragon Potato Casserole

How to Make Watermelon Margaritas

Watermelon Margaritas Recipe
Source Paula Deen
Ingredients: Makes 11 cups
2 (6 to 7 pound) seedless watermelons
2 cups fresh lime juice
2 cups tequila
1 cup light agave nectar
Garnish: thin lime slices

Procedures:
  • Cut watermelon into cubes, discarding rind. In the container of a blender, process watermelon until smooth. Strain mixture through a fine mesh sieve into a large bowl, discarding solids.
  • In a pitcher, combine 6 cups watermelon juice, lime juice, tequila, and agave nectar. Cover and chill for at least hours. Garnish with lime slices, if desired. End.
How to Make Watermelon Margaritas

How to Make Watermelon Sherbet

Watermelon Sherbet Recipe
Source: Paula Deen
Ingredients: Makes 8 to 10 Serving
5 ½ cups (1 inch) cubed watermelon
1 ½ cups ( ½ inch) cubed cantaloupe
¾ cup confectioners sugar
1 ½ tablespoon fresh lime juice
¼ teaspoon salt
1 (3 ounce) packet liquid pectim
1 cup heavy whipping cream
1 cup whole milk
Garnish: watermelon wedges

Procedures:
  • In a large saucepan, combine watermelon and next 4 ingredients over medium heat. Cook, mashing with a potato masher, until fruit releases its juice and only small pieces remain. Increase heat to medium high; bring to a boil, reduce heat, and simmer for 10 minutes. Stir in pectim, and simmer 10 minutes longer.
  • Remove fruit mixture from heat, and let cool for 5 minutes. Gradually stir in cream in cram and milk. Cover and chill until completely cool.
  • Pour fruit mixture into the container of an ice cream maker, and freeze according to manufacturers instructions. Garnish serving with a watermelon wedge, if desired. End.
How to Make Watermelon Sherbet
Note: Sherbet will be soft. If you prefer a firmer texture, spoon it into an airtight freezer safe container, and freeze for at least 4 hours.

How to Make Tropical Chill Drink Mix

Tropical Chill Drink Mix Recipe
Source: Paula Deen
Ingredients: Makes 4 drink mixes
4 cups sugar
¼ cup orange breakfast drink mix
12 (0.8 gram) packets crystallized lemon
4 (0.23 ounce) packets unsweetened pink lemonade drink mix
4 (0.23 ounce) packets unsweetened peach mango drink mix

Procedures:
In a large bowl, stir together all ingredients until thoroughly combined. Using a funnel, divide mixture evenly among 4 (8 ounce) jars. Top jars with lids and seal. End.

Note: We use tang, true lemon, and kool-aid.
How to Make Tropical Chill Drink Mix

How to Make Woldorf Salad Stack with Gorgonzala Ranch Dressing

Woldorf Salad Stack with Gorgonzala Ranch Dressing Recipe
Source: Sandra Lee
Ingredients: Makes 4 serving
1 cup chopped walnuts
4 medium Granny Smith apples, very thinly sliced
2 celery stalks, thinly sliced lengthwise
1 cup watercress
Gorgonzola Ranch Dressing (Recipe follows)
Sea Salt
Ground Black pepper

Procedures:
  • In a small nonstick skillet, heat walnuts over medium low heat, stirring frequently, for 4 to 5 minutes, or until toasted and fragrant.
  • On 4 plates, evenly arrange apples, celery, watercress, and walnuts. Spoon desired amount of dressing over apple stacks. Sprinkle with salt and pepper to taste.
How to Make Woldorf Salad Stack with Gorgonzala Ranch DressingGorgonzola Ranch Dressing
Ingredients: Makes 2 cups
1 (1 ounce) packet ranch salad dressing and seasoning mix,
1 cup whole milk
1 cup mayonnaise
1 (4 ounce) container crumbled Gorgonzola or blue cheese

Procedures:
In a medium bowl, stir together dressing mix, milk, and mayonnaise; stir in Gorgonzola cheese. Store in an airtight container in refrigerator for up to 2 weeks. Stir before serving. End.
How to Make Woldorf Salad Stack with Gorgonzala Ranch Dressing

How to Make Sweet Potato Wedges with Parsley Salad

Sweet Potato Wedges with Parsley Salad Recipe with Paula Deen
Ingredients: Make 4 serving
2 large sweet potatoes, cut into six wedges each
1 teaspoon salt, divided
½ teaspoon ground black pepper, divided
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 cup fresh parsley leaves
2 cups grape tomatoes, halved
3 tablespoons toasted pecan pieces
3 tablespoons feta cheese

Procedures:
  • Preheat oven 375 degree. On baking sheet coated with nonstick cooking spray, place sweet potatoes in single layer. Spray with nonstick cooking spray; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Bake until tender, 25-30 minutes. Let cool. In medium bowl, whisk together lemon juice, oil, and remaining salt and pepper. Stir in parsley, tomatoes, and pecans. Place sweet potato wedges on a serving platter. Top with tomato mixture, and sprinkle with cheese. End.
How to Make Sweet Potato Wedges with Parsley Salad

How to Make Cinnamon Vanilla Bean Ice Cream

Touch of Cinnamon Vanilla Bean Ice Cream Recipe With Paula Deen
Ingredients: Makes 4 quarts
Vanilla bean, split lengthwise
2 cups whole milk
8 egg yolks
1 ½ cups sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
4 cups heavy whipping cream
1 tablespoon vanilla extract

Procedures:
  • Into a large saucepan, scrape seeds from vanilla bean. Add vanilla bean and milk and cook over medium low heat until bubbles form around edge of pan.
  • In a large bowl, beat egg yolks and next 3 ingredients at medium high speed with a mixer for about 5 minutes or until mixture is thick and pale. Add one fourth of hot milk mixture to egg mixture, stirring constantly. Add egg mixture to remaining hot milk mixture in pan, stirring constantly. Cook over medium low heat, stirring frequently, for 10 to 12 minutes or until mixture is thickened and coats the back of a spoon. Remove from heat, and pour mixture into a large bowl. Remove and discard vanilla bean. Cover with plastic wrap, pressing directly on surface of custard to prevent skin from forming. Chill for at least 4 hours, or refrigerate up to 2 days.
  • Pour mixture into the container of an ice cream maker. Add cream and vanilla. Freeze according to manufacturer’s instructions. Serve ice cream softly frozen, or transfer to an airtight container and freeze up to 1 week; let stand at room temperature for 10 to 20 minutes to soften for scooping. End.
How to Make Cinnamon Vanilla Bean Ice Cream

How to Make Tenderloin Steak and Pepper Kabobs

Tenderloin Steak and Pepper Kabobs Recipe With Paula Deen
Ingredients: Makes 8 to 10 serving
1 (4 pound ) beef tenderloin, trimmed and cut into 2 inch cubes
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper cut into 1 inch pieces
1 sweet onion, cut into 1 inch pieces
1 cup Cilantro Lime Marinade (recipe follows)

Procedures:
  • In a large resealable plastic bag, combine beef and next 4 ingredients. Ad 1 cup Cilantro Lime Marinade. Seal bag, and chill for at least 4 hours or refrigerate up to 12 hours.
  • Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium high heat (350 to 400 degree)
  • Remove beef and vegetables from bag, discarding marinade. Thread beef, peppers, and onions alternately onto metal skewers. Grill kabobs, covered with grill lid, for 10 to 12 minutes, turning occasionally. End.
How to Make Tenderloin Steak and Pepper Kabobs
Cilantro Lime Marinade
Ingredients: Makes about 2 cups
1 (12 ounce) bottle light beer
¼ cup fresh lime juice
¼ cup vegetables oil
3 cloves garlic, minced
3 tablespoons chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon ground black pepper

Procedures:
In a medium bowl, stir together beer and remaining 9 ingredients: end.
How to Make Tenderloin Steak and Pepper Kabobs

How to Make Toasted Marshmallow Milk Shake

Toasted Marshmallow Milk Shake Recipe with Sandra Lee
Ingredients: Make 5 serving
3 cups miniature marshmallows
4 cups vanilla ice cream
1 cup milk
Garnish: large toasted marshmallows

Procedures:
  • Preheat oven to 450 degree. Line a baking pan with foil; spray with nonstick cooking spray.
  • Place marshmallows on prepared pan. Bake for 4 minutes, or until golden brown. Let stand to cool for 10 minutes.
  • In the container of blender, combine toasted marshmallows, ice cream, and milk; process until smooth. Garnish each serving with a toasted marshmallow, if desired. Serve immediately.
How to Make Toasted Marshmallow Milk Shake