Best Lady And Sons Onion Cheese Bread Paula Deen Recipes

LADY AND SON'S ONION-CHEESE BREAD - PAULA DEEN

Steps:

• Preheat oven to 400°F.
• Heat the oil in the skillet over medium heat.
• Add the onions and cook until tender, about 7 minutes.
• In a large bowl, add the milk and egg to biscuit mix, stirring just until the mix is moistened.
• Fold in the onions and 1/2 cup of cheese.
• Spoon the dough into a buttered 8-inch round cake pan.
• Mix the onion salt or powder - into the melted butter and drizzle the mixture over the dough.
• Sprinkle the bread with chives or parsley and bake for 15 minutes.
• Top the bread with remaining 1/2 cup of cheese and bake until the bread is cooked through and the cheese top golden, about 5 minutes longer.
• Cut the bread into wedges and serve warm with butter.

THE LADY AND SONS LASAGNA ( PAULA DEEN )

Steps:

• To make the sauce: In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves.
• Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.
• Crumble the ground beef in a saucepan.
• Cook until no pink remains, then drain off the fat.
• Add the ground beef to the stockpot.
• Simmer for another 20 minutes.
• While the sauce simmers, cook the pasta according to the package directions.
• If the sauce is too thin for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and 1/4 cup cold water-- bring the sauce back to a boil and stir in the cornstarch mixture, stirring constantly.
• Remove the bay leaves.
• Preheat the oven to 350º F.
• Mix together the cottage cheese with the 1 beaten egg and the 1/2 cup grated Parmesan Cheese.
• To assemble the lasagna: Place a thin layer of sauce in the bottom of a 9" x 13" x 2" pan.
• Layer 1/3 each of noodles, cottage cheese mixture, Gruyere, Swiss and Cheddar Cheeses.
• Pinch off small pieces of cream cheese and dot over the other cheeses.
• Add another layer of sauce.
• Repeat layering 2 to 3 times, ending with sauce.
• This may be covered and refrigerated at this point.
• Bake for 20 minutes.
• Remove from oven and top with the Mozarella Cheese and continue to bake for another 10 to 15 minutes.
• Note: If the lasagna has been refrigerated, bake for 40 minutes total.
• Enjoy!

THE LADY'S MACARONI AND CHEESE - PAULA DEEN

Steps:

• Preheat oven to 350°F.
• Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar.
• In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.
• Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.
• Top with additional cheese if desired, and bake a few minutes more until cheese is melted.

THE LADY'S CHEESE BISCUITS & GARLIC BUTTER - PAULA DEEN

Steps:

• Preheat oven to 350 degrees Farenheit.
• Mix flour, baking powder, and sugar together using fork.
• Mix in shortening with fork or pastry blender until mixture resembles coarse cornmeal.
• Stir in cheese.
• Lightly stir in buttermilk until just blended; do not overmix.
• Drop by tablespoonfuls (The Lady actually uses an ice cream scoop, according to the recipe) onto a well-greased baking sheet.
• Bake 12 to 15 minutes.
• Brush with butter or garlic butter.
• ---GarlicButter Instructions--- Combine butter and garlic in small saucepan over medium heat.
• Cook until butter absorbs garlic flavor, but don't allow the garlic to color.
• Remove from heat, and discard garlic.
• Can be stored, covered, in the refrigerator for about two weeks.

LADY AND SONS ASPARAGUS SANDWICH - PAULA DEEN

Steps:

• First,blanch the asparagus spears in boiling, salted water for 1 minute. Remove immediately to a bowl of ice water.
• Melt 1 tablespoon of butter in a large skillet over medium heat. Add asparagus and saute lightly. Season with the salt and pepper, or lemon pepper. Remove asparagus from pan and set aside. Butter 2 pieces of the pumpernickle bread with the remaining 1 tablespoon butter. Place the bread in the same skillet, buttered side down, and grill on 1 side. Flip bread and place 1 piece of cheese on each slice of bread. Grill until cheese is melted and then remove from pan. Spread desired amount of dressing on top of each slice of bread. Arrange asparagus on top of cheese, rotating the spears. Place onion rings on top of asparagus. Cut sandwich in half. Garnish with pickle slices or parsley, if desired. Enjoy!
• In a medium bowl, mix all ingredients together. Season with salt, pepper, and lemon pepper, to taste. Store it in an air-tight container and refrigerate until ready to serve.
• Yield: 2 3/4 cups.