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Paula Deen

"I think we're going to need some more butter on this..."
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on 30 May 2011

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Transcript of Paula Deen

Paula Deen Paula Deen/ How She Got Started Paula Today/ Success Across the Board Paula's Food/ BUTTER The Lady and Sons Retaurant See the resemblance? Paula Deen, then Paula Ann Hiers, was born on January 19th, 1947 in Albany, Georgia. When Paula was a young girl, her Grandmother taught her the secrets of traditional Southern Cooking. These skills were very important in her upbringing and would inevitably help her later on in her life. Lady's Brunch Burger Below are Pictures of some of Paula's most famous and most fattening recipes ever! one egg+ 1/2 pound of beef+ one fried egg+ 2 strips of bacon+two krispy kremes as buns=childhood obesity Paula Deen’s Deep Fried Butter Balls deep fried butter, wow............... "Now, I’m no stranger to Paula Deen’s cooking. The woman’s recipes often look like this:


Butter, for greasing pan
2 cups butter
1 1/2 cups butter oil
1/4 cup butter juice
3 cups all-purpose butter
1 teaspoon baking butter
3 cups peeled and finely chopped butter
1 cup shredded butter
1 pinch of butter, for taste

Preheat the oven to 325 degrees F. Generously grease a tube pan.

For the cake: in a large bowl, combine the butter, butter oil, butter juice, and baking butter; and mix well. Fold butter, butter, and butter into batter. Pour the batter into the prepared pan and bathe in it until you go into cardiac arrest." Commedian Sara Schaefer posted the section below about Paula Deen on her blog. Ham, bananas, bacon, cheese, and potato chips sandwiched between soggy, eggy slices of white bread. Appetizing............ Deep-Fried Stuffing on a Stick Deep-Fried Stuffing on a Stick Deep Fried Lasagna Deep Fried Bagel Sandwich Deep Fried Lasagna Loaded with Cream and Cheddar Cheeses The Bagel itself is fried as well as many of the other sandwich components. These heart-attack-inducing sticks consist of breakfast sausage, crackers, carrots, and celery that have been battered and, what a suprise, deep fried. Ultimate Fantasy Deep Fried Cheesecake Deep Fried Chocolate Pound Cake Recipes and Nutrition Facts Ingredients:

Pastry Crust
2 -4 sheets frozen puff pastry (her original recipe called for 4, I felt 2 was plenty)
1 egg, beaten

Pot Pie Filling
4 chicken breast halves (or 2 cups leftover cooked chicken)
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour (or less ( see chef's note in directions)
1 quart milk (Paula's recipe called for cream)
1/4 cup chicken base (or less ( see chef's note in directions)
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green pea, cooked
1 cup chopped cooked carrot
1 pinch fresh grated nutmeg (optional)
Change Measurements: US | Metric

Directions:

o For Crust: Preheat oven to 350°F Cover large cookie sheet with parchment paper. Cut each sheet of frozen puff pastry into 1-inch strips long enough to cover each pie. On cookie sheet, weave strips into squares. (I made one large square to cover 8x8 casserole with pieces close together. As a result, it didn't cook all the way through in the center.) Brush beaten egg onto each lattice square.

o Bake for 15-18 minutes, or until pastry has risen and is a nice golden brown. (It should be cooked through at this stage). Set aside until ready to assemble pies.

o For Filling: Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through. Remove from heat and cut into chunks.

o In a large saucepan melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux. NOTE: You may not need all of the flour--stop with it is the right consistency--it may only take 1/4 cup. Slowly add cream and keep stirring.
o Add chicken base (NOTE: here again you may not want to use all 1/4 cup--it may be too salty so use caution), garlic, and onion and stir until thickened.

o Add cooked peas and carrots, nutmeg, if using, and cut up chicken. Remove from heat.

o To serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Lady and Sons Chicken Pot Pie Lady and Sons Chicken Pot Pie (Paula Deen)
Serving Size: 1 (415 g)

Servings Per Recipe: 4
Amount Per Serving
% Daily Value
Calories 1293.4

Calories from Fat 775
59%
Total Fat 86.2 g
132%
Saturated Fat 30.3 g
151%
Monounsaturated Fat 38.2 g
191%
Polyunsaturated Fat 12.4 g
62%
Trans Fat 0.1 g
0%
Cholesterol 174.0 mg
58%
Sodium 749.9 mg
31%
Potassium 810.4 mg
23%
Magnesium 89.9 mg
3%
Total Carbohydrate 91.8 g
30%
Dietary Fiber 4.8 g
19%
Sugars 4.7 g
18%
Protein 38.3 g Chicken Scaloppini Ingredients:

Oil, for sauteing chicken
2 tablespoons butter, for sauteing chicken
3 to 5 chicken breasts, (3 ounces each) pounded thin
2 3/4 cups all-purpose flour, seasoned with salt and pepper, for dredging
1/4 cup diced pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
Lemon Butter Sauce, recipe follows
1 pound linguini pasta, cooked

Directions:

o Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients, up to and including the capers, to the pan. Heat until mushrooms soften and are cooked. Add chicken back to pan to reheat and make Lemon Butter sauce.


Lemon Butter Sauce:

3 tablespoons lemon juice
4 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter
Salt and freshly ground black pepper
Chopped parsley leaves, for garnish

o Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens, about 3 to 4 minutes.

o Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper. Remove from heat and keep warm.

o To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta. Add more sauce on top of each piece. Garnish with parsley. Calories/Serving: 1,304 "The high calorie content is partly due to the butter content - a total amount of 34 tablespoons! That's more than 4 sticks," says the Culinary Review about this dish. Paula Deen's Beef Bourbon Y'all Calories/Serving: 1,417 Ingredients:

2 tablespoons vegetable oil
3 pounds beef chuck, cut into 2-inch cubes
House Seasoning, recipe follows
1/2 cup diced green bell pepper
1/2 cup diced onions
1/2 cup diced celery
1/2 cup bourbon
1 (15-ounce) can diced tomatoes with their juice
2 to 3 cups beef stock
1 cup corn kernels
1 cup green beans, trimmed and cut in 1/2
2 cups quartered new red potatoes
Salt and pepper

Directions:

o Heat the oil in a large Dutch oven or heavy pot with a lid. Season the meat all over with House Seasoning and sear in a single layer. Remove the beef to a plate and add the green bell pepper, onion and celery to the pot and saute until softened. Return the beef back to the pot and add the bourbon, diced tomatoes and enough stock to cover the beef. Bring up to a boil and then lower to a simmer with the lid on ajar. Simmer for 2 hours or until beef is very tender. Then add the corn, green beans and red potatoes. Simmer 10 to 20 minutes until the vegetables are tender. Season, to taste, with salt and pepper.


House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

o Mix ingredients together and store in an airtight container for up to 6 months. http://www.diabetesdaily.com/simplycooking/2009/04/do-you-want-a-side-of-angioplasty-with-that.php Ingredients:

1 1/2 pounds ground beef
3 tablespoons freshly chopped parsley leaves
2 tablespoons grated onion
House Seasoning, recipe follows
2 tablespoons butter
3 eggs
6 slices bacon, cooked
3 hamburger buns
3 English muffins
6 glazed donuts

Directions:

o Mix the ground beef, chopped parsley and grated onion together in a large mixing bowl. Season liberally, with House Seasoning. Form 3 hamburger patties.

o Heat a large cast iron skillet over medium-high heat and spray with non-stick cooking spray. Add the burgers and cook until desired temperature, 4 to 5 minutes per side for medium-rare.

o Fry bacon in a hot pan until crisp. Remove and drain on paper towels. Set aside.

o While burgers are cooking, heat a non-stick pan, over medium heat. Add 2 tablespoons butter. Crack 3 eggs into the pan. Cook until the yolks are just set and still slightly runny and remove.

o Place burger patties on English muffins or buns, and if desired, on glazed donuts, as the buns. Top each burger with 2 pieces of bacon and a fried egg.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months. The Lady's Brunch Burger With great inner strength, Paula moved passed her financial hardships by creating a delivery buisness from her home in June of 1989. With the help of her two sons, Jamie and Bobby, this delivery buisiness deemed Paula "The Bag Lady" of Savannah, Georgia. Through this catering service, Paula made sandwiches and other meals that her sons delivered to offices around the city. Even though Pauls'a agoraphobia prevented her from delivering the meals herself, the catering business grew and Paula Deen became a success story out of her very own kitchen. As news spread around Savannah about "The Bag Lady", there was soon a call for the business to expand into its very own restaurant. In 1991, Paula Deen opened her first restaurant, The Lady, in one of Savannah's Best Western hotels. In 1965, shortly after graduating high school, Paula married her first husband. Paula lived the next few years of her life comfortably and, soon, became the mother of two boys. However, when Paula was 23, tradgedy struck when both her parents died. Unfortunetly, this greatly affected Paula and, as a result, she devoloped a mental condition known as agoraphobia. Agoraphobia is an anxiety disorder associated with an extreme fear of crowds, bridges, or of being outside alone due to an extreme fear of death. Luckily, by 1986, Paula was well enough to assume a job as a bankteller. However, she never lost her true passion - Southern Cooking. Three years after taking this job, her family moved to Savannah, which was way out of Paula's comfort zone. The same year, Paula divorced her husband and was left with nothing more than $200 and her two sons. At this point, she had hit rock bottom. It seemed that she had lost everything, but there was one thing that she knew she could rely on: her cooking skills. After working at the Best Western restaurant for five years, Paula opened her own free standing restaurant, The Lady and Sons, in downtown Savannah on January 8, 1996. The success of this restaurant called for a move to a larger building in November of 2003. This expansion allowed The Lady & Sons to grow from a small 85 seats to nearly 330 seats. A Continuation/ The beginnings of Our Lady and Sons Today, The Lady and Son's is a tourist attraction which still serves classic southern comfort food. However, the restaurant today is always extremely crowded, even though you can't ever expect to see Ms. Deen herself. The Lady and Son's is run by Paula's sons when they are available. "Plan to be in line by 8:45AM if you have a specific time in mind," says an experienced customer. Buffet Items at The Lady and Son's include Southern comfort foods such as:

Fried Chicken, Pepper Steak, Cajun Pork Loin, Creamed potatoes, Rice, Collard greens, Green beans, Yams, Lima Beans, Black eyed peas, and Mac and cheese. Entrees include some of Paula's favortites: Steak and tomato Pie, Peach BBQ, Crab Stuffed Shrimp, Tilapia, Crab Cakes, Fresh Seafood (shrimp, scallops, or oysters), Chicken Pot Pie, and Shrimp and Grits. USA Today named The Lady and Sons the "International Meal of the Year" in 1999. Books In 1997, Paula Deen published her first two cookbooks known as, "The Lady & Sons Savannah Country Cooking", and "The Lady & Sons Savannah Country Cooking 2." These books, filled with many traditional Southern recipes, became very sucessful. She has appeared on QVC many times to promote her books.
Since then, she has written three more cookbooks know as, "The Lady & Sons, Too! : A Whole New Batch of Recipes from Savannah","The Lady & Sons Just Desserts", and "Paula Deen & Friends: Living It Up, Southern Style." Paula has some of the best-selling cookbooks, with sales exceeding eight million copies sold. Paula Deen has since taken over the print world even further with her bi-monthly magazine, "Cooking with Paula Deen", which launched in late 2005. When a friend introduced Paula to Gordon Elliot in 1999, her relationship with food network and television was born. Paula's first few television appearances were on the food network programs, Doorknock Dinners and Ready, Set, Cook! However, as Americans began to show more of an interest in indulgent comfort foods, Paula landed her own show known as "Paula's Home Cooking", which premiered in November 2002. Television Film On October 8, 2005, Paula appeared in a movie called Elizabethtown with Orlando Bloom and Kirsten Dunst. Paula played the aunt of Orlando's character. "Paula’s Home Cooking" became very successful, and in 2006, her second show "Paula’s Party" premiered. Today, "Paula's Party" and "Paula's Home Cooking" appear on the Food Network as well as "Paula’s Best Dishes", which launched in 2008. In June 2007, Paula Deen's show "Paula's Home Cooking" won two Daytime Emmy Awards. These awards were for Outstanding Lifestyle Host and Outstanding Lifestyle Program Awards
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