Best Cranberried Steak Sauce Paula Deen Recipes
WAYNE'S CRANBERRY SAUCE (PAULA DEEN)
My sister made this and says it tastes like Christmas. I found it on foodtv.com and wanted to save it here so I don't lose/forget it!
Provided by katymae16
Categories Sauces
Time 30m
Yield 4-5 cups, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine the sugar and water in a large saucepan and bring to a boil.
- Add the cranberries and return to a boil, then lower the heat so that the liquid simmers.
- Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes.
- Remove the pan from the heat and let the sauce cool.
- Serve in a side bowl with turkey or any preferred holiday dish.
Nutrition Facts : Calories 261, Fat 9.8, SaturatedFat 1, Sodium 3.5, Carbohydrate 44.9, Fiber 4.7, Sugar 35.4, Protein 2.9
CRANBERRIED STEAK SAUCE ( PAULA DEEN )
Ms. Paula H. Deen strikes again! Paula's suggestion is to serve it hot or cold with beef, chicken or pork. I imagine it would also be awesome with duck and venison.
Provided by Mercy
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine all the ingredients together and whisk or beat with an electic mixer until smooth.
THE LADY'S BARBECUE SAUCE - PAULA DEEN
A Paula Deen recipe. I havent tried it yet but as soon as summer hits I will be trying it. Im not sure how many this will serve so its just an estimate.
Provided by tinkerbelle79
Categories Sauces
Time 20m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix everything and simmer over med heat for 15 minute.
Nutrition Facts : Calories 361.2, Fat 28.1, SaturatedFat 3.6, Sodium 1924, Carbohydrate 28.1, Fiber 1.3, Sugar 22.9, Protein 1.7
SWISS STEAK (PAULA DEEN)
I saw Paula make this on one of her shows last week and it looked delicious! Well, I tried it and it is delicious, so I decided to post it. Note: The recipe calls for 1 round steak, it is necessary to have this steak cubed (tenderized) by the butcher. I used round steak, and pounded the life out of it, and it turned out fine, but I would recommend following Paula's suggestion and having the butcher do it!
Provided by Shannon 24
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut steak into serving sized pieces. Season, with salt, pepper, and garlic powder. Dust meat with flour.
- In a dutch oven, heat oil and brown both sides of meat. Remove meat and drain excess oil.
- Combine garlic cloves, tomatoes, onion, green pepper and one can full of water. Mix with steak drippings in pan.
- Add steaks and cover. Simmer on low for 1 1/2 hours. Add extra water if needed to cover meat.
- This can also be cooked in slow cooker.
- Enjoy!
Nutrition Facts : Calories 433.8, Fat 25, SaturatedFat 5, Cholesterol 97, Sodium 313.6, Carbohydrate 11.7, Fiber 2.4, Sugar 5.9, Protein 40.3
SUNNY'S QUICK CRANBERRY STEAK PAN SAUCE
Steps:
- In a pan, preferably the pan you just made a steak or 2 in (leave the bits and residue from the steak), add the cranberry juice, mustard, Worcestershire sauce, shallots, a pinch of salt and a few grinds of pepper, then a few more grinds of pepper. Simmer on medium heat, stirring with a wooden spoon, until the liquid reduces slightly and thickens, about 5 minutes.
- Strain the sauce with a fine-mesh sieve. While still warm, whisk in the butter until melted. Taste and add a squirt of agave nectar at a time to mellow the tart flavor of the cranberry juice. Serve warm.
HOMEMADE MAYONNAISE IN THE BLENDER
This is a variation on another winner from the wonderful Ms. Paula H. Deen! For variety, I like to add an itty-bitty shake of cayenne pepper, curry powder or chili powder in with the other spices. Minced fresh basil, fresh tarragon, garlic or prepared horseradish are also great add-ins. One teaspoon of sugar (to taste) may be added for more of a salad dressing-type (Miracle Whip) flavor. Let your imagination run free!
Provided by Mercy
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Whizz 1/4 cup of the vegetable oil with the egg, lemon juice, dry mustard and salt in a blender for a few seconds.
- Slowly drizzle the remaining 3/4 cup of vegetable oil into the mixture (through the top hatch) while the blender is running.
- Finally, blend in the hot water.
- Refrigerate until use.
Nutrition Facts : Calories 2004.5, Fat 223, SaturatedFat 29.8, Cholesterol 186, Sodium 1815.8, Carbohydrate 1.6, Fiber 0.1, Sugar 0.6, Protein 6.5
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