CHICKEN SPAGHETTI BAKE PAULA DEEN RECIPES

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RED VELVET CAKE RECIPE | FOOD NETWORK



Red Velvet Cake Recipe | Food Network image

Bake this classic Red Velvet Cake recipe from Food Network for a layered, cocoa-spiked dessert with cream cheese frosting.

Provided by Food Network

Categories     dessert

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans

Steps:

  • For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
  • Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
  • In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
  • Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
  • Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
  • Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
  • For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
  • Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

CRAB STUFFED FLOUNDER RECIPE | FOOD NETWORK



Crab Stuffed Flounder Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Yield One 4-inch log

Number Of Ingredients 28

Two 10-ounce flounder fillets
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
Uncle Bubba's Crab Cake Mix, recipe follows
1/2 teaspoon paprika
Cooking spray
One 1-inch slice Crab Butter, recipe follows
Fresh parsley, for garnish
1 1/2 tablespoons butter
3 green onions, green tops, thinly sliced
1 clove garlic, minced
1 teaspoon chopped fresh parsley leaves
1 small green pepper, finely chopped
1 egg
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
3 tablespoons heavy cream
1 1/2 tablespoons spicy mustard
1/2 lemon, juiced
2 tablespoons mayonnaise
10 saltine crackers, crumbled medium to fine
1/2 pound lump crabmeat, picked clean of shells
1/2 pound claw crabmeat, picked clean of shells
Salt and freshly ground black pepper
2 ounces claw crabmeat, picked clean of shells
2 sticks unsalted butter, softened
1 tablespoon seafood base
1 green onion, thinly sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.
  • Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling. Sprinkle with paprika.
  • Coat a flameproof baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes. Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes. When the fish is done, remove it from the oven. Slice a medallion of Crab Butter and place it on top of the grilled fish. Sprinkle fresh parsley on top for added color.
  • In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft. Let cool.
  • In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together. Gently mix in the saltine crackers and crabmeat. Add salt and pepper, if needed. Set aside to stuff in flounder.
  • Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth. Remove from the bowl and shape into a log on a piece of parchment paper. Roll up and place in the freezer. Reserve for flounder.

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