Up next in 10
Full Episode Friday: Happy Birthday - 3 Course Meal Menu - Paula's making birthday foods today with all of Bobby's favorite foods!
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01:00 Golden Phyllo Cups with Shrimp Salad - https://www.pauladeen.com/recipe/mini-phyllo-cups-for-shrimp-salad/
07:08 Bobby's Goulash - https://www.pauladeen.com/recipe/bobbys-goulash/
12:50 Caramel Cake - https://www.pauladeen.com/recipe/bobbys-caramel-cake/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
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Show More Show Less View Video Transcript
0:00
[Music]
0:01
I'm preparing birthday foods today and
0:04
I'm gonna get Bobby in here in the
0:06
kitchen to help me what Bobby doesn't
0:09
know though is so surprise is for him
0:12
I'm cooking up delicious golden mini
0:15
phyllo cups filled with a creamy shrimp
0:18
salad and then one of my boys all-time
0:22
favorite recipes it's a hearty and spicy
0:26
goulash and of course you can't have a
0:28
birthday without a cake so I'm gonna be
0:30
making the most scrumptious caramel cake
0:32
for the sweetest frosting you have a put
0:35
in your mouth so get ready to blow out
0:38
the candles y'all
0:39
cuz it's Bobby's birthday
0:43
[Music]
0:49
that looks good doesn't it look good
0:52
listen I want you to help me okay do you
0:54
mind getting in here in the kitchen and
0:56
not at all I have to work with you do ya
1:00
okay great I'm I'm making some wonderful
1:04
little phyllo cups that I'm gonna feel
1:08
with shrimp salad nice I love them you
1:12
do okay good well I'm almost got all my
1:15
shrimp diced why don't you finish those
1:18
up okay be glad to end up where it's
1:20
just you and me in the kitchen this is
1:21
very very nice I know I need this
1:23
wonderful how do you like my barbells I
1:26
love ya yeah the Paula Deen workout
1:30
[Laughter]
1:31
you're gonna love it y'all what are
1:34
those let me tell you about these
1:36
bobbies it you're using these for what
1:38
depress the phyllo dough all right when
1:41
you finish that Bobby if you would son
1:44
I've got the celery already diced but I
1:47
love the leaves in it I know you know a
1:49
lot of flavors in these Plus you got the
1:51
pretty green from it so if you would
1:54
just dice up the leaf okay I can do that
1:56
so while you're doing that I'm gonna
1:59
take a stick of butter no you're not
2:01
are you really yes I really want and I'm
2:08
gonna toss in some garlic some fresh
2:11
minced garlic about a tablespoon or two
2:14
all right now Bobby we're just gonna
2:16
kind of let that butter melt and kind of
2:19
just get that flavor from that garlic
2:22
blooming through that butter smells good
2:25
we're gonna take each phyllo sheet and
2:27
I'm gonna brush it with that garlic
2:29
butter phyllo dough you have to be very
2:31
very careful with because it'll dry out
2:34
on you in just a matter of seconds cause
2:37
it's so thin so actually we need to
2:40
cover this with with a moister rag brush
2:45
brush brush so yeah I just felt like
2:48
getting in here and making some kind of
2:51
get used to this is like you and I are
2:54
the only ones here but it's like you're
2:55
having a party are you having a party
2:58
no I'm not having a party I'm not having
3:01
a party no
3:02
you're not having a party all right well
3:05
I'm done no you're not done
3:07
you've got to UM mix the rest of your
3:11
ingredients together cook now I'm gonna
3:13
dice up your parsley real quick for you
3:16
all right onions uh-huh I've got about a
3:18
tablespoon of green onions about a half
3:22
a cup of celery you want me to go ahead
3:24
and mix these ingredients together oh no
3:26
we're gonna mix our wet first but you
3:28
can go ahead and add all this fire wet
3:31
you mean our mayonnaise yeah okay
3:33
yes what you want me to do I want you to
3:35
add the celery and the onions and then I
3:38
want you to squeeze about a tablespoon
3:41
and a half of fresh lemon juice in it
3:43
and just measure out a half a cup of
3:45
mayonnaise well this is a half a cup I'm
3:47
sorry I'll start with a little bit
3:49
because salt and pepper you always
3:51
taught me that you can you can always
3:52
add but you know what a half a cup
3:55
should work out perfect all right now
3:57
I'm gonna come over here and I'm gonna
3:59
get my filo dough and I'm gonna cut this
4:05
into four by threes and I've used three
4:12
sheets of filo dough
4:14
and these should fit just about perfect
4:18
in our cups all right I've got some
4:21
Parmesan cheese here I know you like
4:24
Parmesan cheese I do I'm gonna throw a
4:26
little bit of that on it good so I'm
4:29
adding the mayonnaise to to the shrimp
4:32
or to the yes to this and add your salt
4:34
and pepper and then just mix them
4:38
together and you can put it over to the
4:39
side while I finish up our cups how long
4:46
once we get this in the other how long
4:47
is this contact he's pretty quick well
4:50
the shrimp salads already done yeah I'm
4:52
gonna bake these at 350 for like maybe
4:56
10 minutes so there we go
5:00
I love phyllo dough all right now I'm
5:05
just gonna sprinkle a little fresh
5:07
parsley
5:10
all right so here we go just mix that up
5:13
so now I need about a tablespoon and a
5:17
half of fresh lemon juice in there
5:20
please and that lemon juice is just
5:22
gonna give it a nice citrusy taste and
5:26
let's go ahead and get our little cups
5:28
in the oven and that's 350 off up about
5:32
ten minutes there we go and you can make
5:38
your little phyllo cups ahead of time
5:40
and then just pull them out you just
5:42
want to keep them in an airtight
5:43
container and then just pull them out at
5:46
the last minute and stuff them with
5:48
whatever you want to stuff in their case
5:50
it's gonna be shrimp salmon gosh it's
5:58
Papa's Lobby it is out of this world son
6:00
you did a great job the lemon juice was
6:04
fabulous well listen we're gonna take a
6:07
quick break Bobby while I feel Oh cups
6:10
or cooking huh and when we come back I'm
6:14
gonna be preparing Bobby's all-time
6:17
favorite dish it's Bobby's goulash thank
6:21
you girls out there if you want to win
6:23
Bobby's heart over get this recipe and
6:27
later the perfect caramel birthday cake
6:31
I so hope y'all are enjoying the show
6:34
and if you do be sure to click like
6:38
subscribe and the notification bill so
6:41
you'll never miss a video and we'll be
6:44
right back after the break
6:48
[Music]
6:50
all right mom I think your phyllo is
6:53
perfect great it's hot though it is hot
6:57
they look perfect
6:58
great all right so we'll let that cool a
7:01
little bit and then add the shrimp salad
7:02
to it a few minutes that's great yes Oh
7:05
favorite now how do you know what I'm
7:08
making so you think you can figure it
7:13
out I see I see the black Dutch oven
7:16
I see the ground beef see the onions or
7:19
the tomato sauce I see the elbow
7:21
macaroni it's not very often that I get
7:23
to come to your house and help you make
7:25
goulash you lie my goulash which you
7:29
know what mom no I never have been able
7:31
to reproduce this well son I don't know
7:34
why you know what I think makes the
7:36
difference why I don't have a Dutch oven
7:38
well I'm just using a regular stainless
7:40
steel pot no I got dutch ovens out there
7:43
in the garage I've always got plenty
7:44
against iron sitting around before you
7:46
leave today I'll get well we'll go out
7:49
to the garage and get you a cast-iron
7:50
pot now I'm gonna add two pounds of lean
7:54
ground beef and Turkey uh-huh and a
7:57
pound of Turkey is what you always made
8:00
yeah but you know what to me I've always
8:04
made my goulash just by tasting so let's
8:07
come back down here while that's
8:09
browning Bobby oh yeah it's cool enough
8:12
I'm gonna take these out look at these
8:16
beautiful little cups y'all right
8:18
they're so delicate and so light they
8:21
look great and the shrimp salad is
8:24
outstanding I'm telling you that shrimp
8:26
salad is as good as any other just like
8:29
this is this all you're doing yeah got
8:32
simple these are I could do this at my
8:33
house sure you could do it and you would
8:37
just have people begging
8:39
if I was on Ord yeah don't you have a
8:43
party one day well since you're not
8:46
having a party here I might take all
8:48
this food with me to my house and have a
8:49
party no it doesn't work that way sir I
8:52
don't know now we don't want to put
8:55
those in the refrigerator because it
8:56
would really mess up our phyllo cups so
9:00
we'll just leave those sitting out cuz
9:02
we're gonna be digging in
9:04
shortly all right then the meantime over
9:07
here I got our ground beef and our
9:10
turkey going it's browning away nice
9:13
going good now if you want to at this
9:17
point you can drain off some of your fat
9:21
but I have to say most of the time I
9:24
don't yes yes see I think one of the
9:29
mistakes I'm making is when I brown my
9:31
ground beef and onions together I'd
9:33
drain it I put it into a colander and
9:35
drain it completely no see I don't do
9:37
that what I'm gonna do now is I'm just
9:40
gonna take our diced onion and throw
9:43
that in the pot along with about three
9:45
cloves of diced fresh garlic all right
9:49
so we're just gonna stir this up and now
9:51
if you'll grab that tablespoon Bobby
9:54
please and toss in a tablespoon of house
9:59
seasoning and I'll just stir it up for
10:04
you hmm
10:07
so the house seasoning is this is a
10:08
little salt pepper and a little garlic
10:10
powder right yeah yeah all right now our
10:13
seasoning salt about a tablespoon of
10:16
that okay 1 tablespoon okay now that's
10:21
Italian seasoning hmm and you might want
10:24
to just take pop that top off and I'm
10:26
gonna be 2 tablespoons now I'm gonna
10:28
need about 2 tablespoons of that and fit
10:31
make sure you get a full tablespoon
10:34
because that Italian seasoning is really
10:38
gonna give this a big kick there we go
10:42
you got it 2 tablespoons how about 3 bay
10:45
leaves so and those are off my tree out
10:50
they are then yeah all right now we need
10:53
about 3 tablespoons of soy sauce have
10:58
you always used soy sauce and go hmm or
11:00
either Worcestershire either one
11:02
never use either one we use now no
11:04
wonder mine's not good all right so
11:07
we're gonna use 129 else can of tomato
11:11
sauce you ready for yeah I've been doing
11:14
it wrong all along well now I formulated
11:18
this
11:18
and gave it to you so you wouldn't have
11:20
that problem okay now we got two 15
11:25
ounce cans of diced tomatoes do you want
11:28
mister yeah no I was just putting the
11:31
spoon there so it wouldn't splatter on
11:33
us all right we're gonna cook our
11:37
macaroni noodles in this so I need three
11:40
cups of wine I'm getting the best lesson
11:43
today and we let this simmer for about
11:47
20 or 25 minutes
11:49
and then we're gonna come back and add
11:51
our elbow noodles 20 minutes here and
11:54
then how long 20 minutes so about 40 or
11:57
45 minutes usually takes all day but and
12:01
it's not good let's take a quick break
12:03
get cleaned up and when we come back you
12:07
know what you're making next No
12:09
coming up y'all it's Bobby's caramel
12:13
cake we'll see y'all back in a minute
12:16
mmm I hope y'all are enjoying this show
12:19
and I want to hear from you tell me what
12:22
recipes or videos you'd like to see me
12:24
make by just leaving a short comment
12:26
below now let's get back to the show
12:30
y'all
12:34
mama the goulash is smelling and looking
12:37
real real good I think it's time to add
12:39
noodles it smells wonderful all right
12:41
Bobby pouring about two cups now you've
12:43
got like a three cup job drink cups in
12:47
here so I'm gonna leave one leave one
12:49
cup all right now in this bowl y'all
12:51
I've gotten Bobby's cake started and
12:54
this particular cake Bobby is called a 1
12:57
2 3 4 cake so Bobby you can step on how
13:01
to help you on yeah okay use a cup of
13:03
butter 2 cups of sugar 3 cups of flour
13:06
and 4 eggs so there you got it your 1 2
13:12
3 4 cake let's get started all right now
13:17
in there I've got the butter in the
13:19
sugar now we're just gonna add one egg
13:21
at the time and we want to kind of beat
13:24
it pretty well after we add each egg
13:27
mm-hmm I'm playing hooky from work and
13:29
I'm baking cakes it's not a bad line how
13:32
to man life at all all right the last
13:35
egg all right now I'm gonna get on this
13:38
side of you and I'm gonna alternately
13:42
add precip tada
13:46
okay self-rising now this yes this is a
13:49
self rising flour so we don't need to
13:52
add any leavening to it we're gonna
13:54
alternate our flour with a cup of milk
13:57
and it's very important that you start
14:00
with flour and end with flour okay it
14:03
just makes it creamier in it it you can
14:06
see how this almost looks like it's
14:08
breaking a little well if you add your
14:10
flour last it won't have that look it'll
14:13
have a creamy look to it okay so you can
14:16
all right keep your mixer to going
14:21
all right little flour little milk and
14:29
you just keep that bowl of turning Sun
14:31
and I'll come in there with the spatula
14:34
and just kind of keep it down the sides
14:38
for you right after Michael and I
14:41
started dating I made this caramel cake
14:44
and like I said we hadn't been seeing
14:45
each other along and somebody asking one
14:48
day you know when did you know that
14:51
Paula was the one and he said the
14:56
morning I walked in the house and that
15:00
caramel cake was sitting there on that
15:02
counter he said I knew that that was the
15:04
girl for me he was in love oh he was in
15:07
so this recipe kind of sealed the deal
15:11
okay so this is gonna be a layer cake
15:15
right yes it's gonna be a weirdo
15:18
all right so I'm gonna slowly add the
15:22
rest of our milk
15:25
thank you go you're doing great got on
15:28
all right put in the last of our flour
15:37
egg you just mix that up and I'm gonna
15:40
add about a teaspoon of vanilla
15:42
flavoring I think every cakes got
15:46
vanilla flavoring in it have it yeah but
15:47
you know it depends if I was making a
15:49
coconut cake no no one's coconut I'm use
15:52
popping up flavoring cut off your mixer
15:55
son just a little little bit
15:58
give it up a little bit all the way to
16:01
ha all right now while you're while
16:05
you're doing that I'm gonna come over
16:08
here and I'm gonna talk a little bit
16:09
about our filling this is my mother's
16:12
filling that I could just never get
16:15
quite right I worked on her caramelizing
16:18
and worked on it and I could not get it
16:20
to do right so I said I do want to use
16:23
Mama's recipe well I found out it made
16:26
the perfect filling I've got two sticks
16:31
of butter I think this is done to cook
16:33
yeah I think it is two cups of light
16:36
brown sugar and 1/4 of a cup of milk and
16:40
I'm gonna cook this for about five to
16:43
eight minutes while I'm doing that why
16:46
don't you bring your bowl of batter over
16:49
here okay
16:51
so just come down here and let's just
16:53
make three layers today and it's
16:56
important that you do it evenly because
16:58
when you cut your cake you want all your
17:00
layers to have the same thickness you do
17:04
want a hobby partner here you want me to
17:06
yeah I'm gonna need some help
17:07
you know maybe scrape some of that
17:09
batter in there for you I think the
17:12
first one's gonna be a little wider this
17:14
one's gonna be a little light got it
17:16
there you go so just kind of spread that
17:20
out son in your cake plates and then
17:23
take it take each pan and kind of bang
17:28
it on the counter and that will release
17:32
the air bubbles just take the hook and
17:39
drop just like that
17:41
and this is coming along nicely coming
17:44
up Bobby and I are gonna top off this
17:47
cake with a sweet caramel frosting so in
17:52
the oven son 350 25 minutes for our cake
17:56
layers we'll see y'all back in just a
17:59
second
18:00
I so hope y'all are enjoying the show
18:04
and if you do be sure to click like
18:07
subscribe and the notification bell so
18:11
you'll never miss a video and we'll be
18:13
right back after the break all right
18:19
Bobby we're bout to get everything
18:21
pulled together looking good it is
18:23
looking good all right now I've got
18:25
Mama's recipe for filling that I never
18:27
could get right now you're making the
18:29
frosting I've got a cup of dark brown
18:32
sugar and that's important that you use
18:35
a dark brown sugar a stick of butter
18:37
that I've melted on top of the stove and
18:40
Bobby's gonna add one box of how did
18:43
sugar just beat that and your frosting
18:46
is ready now some people like to use
18:48
toothpicks to put holes in their cakes
18:51
but I tell you on what I found that a
18:53
toothpick just didn't make a big enough
18:56
hole for me now I'm just gonna pour this
18:59
onto my cake and you can see how it's
19:03
running down in those homes now when
19:07
you're stacking your cakes together if
19:09
sometimes you have a cake that's not
19:11
quite level like this side is shorter
19:15
over here so I'm gonna look at my cake
19:18
layer and I'm gonna look for the thicker
19:20
side on this one and put it right there
19:23
so see we have a nice level cake so
19:26
we're doing the same thing with the next
19:28
layer and we got one more layer to go
19:32
all right so on goes the last layer
19:35
we've got more filling going on oh you
19:40
can see those holes
19:42
where that filling has gone in down
19:45
there by me this frosting will work
19:48
every time for you Bobby and I start by
19:52
dropping some frosting on top of the
19:57
cake and then I bring it down that looks
19:59
beautiful
20:01
mm-hmm okay Bobby while I'm getting this
20:05
last little corner you want to get us a
20:08
couple of bowls out over the garage yes
20:11
for a goulash because it's about time
20:14
first taste I'm gonna stick just a few
20:24
pecan halves around like that cuz I just
20:28
love pecans on my caramel icing it kind
20:33
of reminds me of like a praline
20:37
[Music]
20:45
okay I'm already well they say timing is
20:50
everything look at your cake for me you
21:02
just made your own cake in that
21:05
beautiful yes to you the whole time this
21:08
was a party for me yes hmm
21:12
that's my mama's goulash right there
21:16
look how beautiful here we go happy
21:22
birthday to me wishes gonna come true
21:24
that awesome look so beautiful
21:29
happy birthday to me until next time if
21:33
you know that Bobby and I sent y'all
21:36
best dishes and love from our birthday
21:40
kitchen to yours
21:42
happy birthday all
21:44
hey y'all it's Paula Dean now if y'all
21:47
enjoyed this week's full episode Friday
21:50
be sure to like it and click the
21:53
subscribe button as well as the
21:55
notification Bell to be alerted when I
21:58
post a video love and best dishes
22:01
friends
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