Cooking with Paula Deen

Potato Salads


Makes 8 to 10 servings

2 pounds red potatoes, cut into 1- to 1¼-inch pieces
1 (14-ounce) package andouille sausage, sliced crosswise ¼ inch thick
1 cup prepared rémoulade sauce
¼ cup fresh lemon juice
½ teaspoon salt
½ teaspoon ground black pepper

Sie lesen eine Vorschau. Registrieren Sie sich, um mehr zu lesen.

Mehr von Cooking with Paula Deen

Cooking with Paula Deen4 min gelesenCookbooks, Food, & Wine
Easter Lunch
Makes 18 4 teaspoons white sesame seeds4 teaspoons granulated garlic4 teaspoons yellow cornmeal4 teaspoons grated Parmesan cheese4 teaspoons poppy seeds2 teaspoons onion powder1 (1-pound) loaf frozen bread dough, thawed according to package direction
Cooking with Paula Deen4 min gelesenCookbooks, Food, & Wine
Sweet Strawberries
Makes about 24 ⅔ cup unsalted butter, softened1 cup granulated sugar1 teaspoon vanilla extract1 large egg1½ cups all-purpose flour1 teaspoon baking powder½ teaspoon kosher salt½ cup old-fashioned oats½ cup chopped pecans¾ cup chopped fresh strawberri
Cooking with Paula Deen2 min gelesenCookbooks, Food, & Wine
Scrumptious Starter
Makes 2 servings 1 large Vidalia or other sweet onion1 cup whole buttermilk1 teaspoon hot sauce1½ cups all-purpose flour4 teaspoons kosher salt1 teaspoon garlic powder1 teaspoon ground black pepper1 teaspoon ground red pepper2 large eggs1 teaspoon wa