Up next in 10
4 Crowd-Pleasing Recipes - Paula is sharing southern comfort food recipes to feed a crowd, including a southern chicken and dumplings recipe, tomatoes and cream, and onion cheese bread. Paula’s Home Cooking, Season 2, Episode 19.
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00:00 Intro
1:46 Easy Southern Chicken & Dumplings Recipe: https://www.pauladeen.com/recipe/southern-chicken-and-dumplings-recipe/
7:35 Cherry Tomatoes and Cream Recipe: https://www.pauladeen.com/recipe/cherry-tomatoes-and-cream/
9:16 Lady and Sons Onion-Cheese Bread Recipe: https://www.pauladeen.com/recipe/lady-and-sons-onion-cheese-bread/
13:45 Carolina Gold Rice Pudding Recipe: https://www.pauladeen.com/recipe/carolina-gold-rice-pudding/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hey y'all, I'm Paula Deen.
0:02
And whether you need to cook for two or 22,
0:04
today's show is a real crowd pleaser.
0:07
We're actually gonna head to the Carolina Lowcountry
0:10
to gather up the key ingredient for today's dessert.
0:13
And then we're gonna head back to my kitchen where it's time
0:15
to get started preparing some of my favorite dishes.
0:18
No party at my house would be complete without my daddy's
0:21
favorite food, chicken and dumplings.
0:24
And then I'm gonna be fixing up my cherry tomatoes
0:26
with cream and The Lady and Sons' onion cheese
0:29
bread on the side.
0:30
And then finally, it's the Carolina gold rice pudding
0:33
with a buttery fruit sauce that will have
0:35
your gut sticking around forever.
0:38
So y'all invite the whole neighborhood
0:40
'cause today we're cooking for everybody.
0:43
Good morning? My mind's just ticking away because
0:46
I'm getting ready to cook for a crowd on today's show.
0:49
And some foods work very, very well for crowd.
0:52
And one of those foods is rice.
0:54
So we're gonna go get a very special rice today.
0:57
Y'all come along with me, we're gonna have a wonderful time.
1:00
(upbeat music)
1:03
Would you believe my friend Paul tests each crop of rice
1:07
by hand to make sure it's ready for harvesting.
1:10
By producing small batches of this golden rice,
1:13
they're able to still make it here in the South,
1:16
the old fashioned way.
1:17
Paul watches over each and every step
1:20
to make sure it's perfect every time.
1:22
You know, I never realized how much effort goes into
1:25
every little scoop full.
1:27
Thanks Paul, I had so much fun
1:30
seeing just how it's all done.
1:36
That was a nice field trip wasn't it?
1:38
I learned so much about rice.
1:41
Can hardly wait to make that rice pudding
1:44
it's gonna be delicious.
1:45
But in the meantime,
1:46
we're gonna start on with my chicken and dumplings.
1:49
So I've got our pot getting hot here
1:51
and we're gonna add our water and we wanna add enough
1:55
for it to more than adequately cover our chicken.
1:58
So, we're just gonna put our chicken into our water.
2:03
Alright, now we're gonna add onion to our pot and celery
2:10
and a cup of chicken bouillon cubes.
2:13
And I'm gonna put in maybe a teaspoon or so,
2:17
of house seasoning.
2:19
Now my favorite part to the celery are the leaves on it.
2:23
So I'm just gonna snap that off, stick those down in there.
2:26
And the last thing that's going in our pot is bay leaves.
2:30
So I'm gonna put our lid on there
2:31
and I'm gonna leave the lid cracked.
2:34
Now I've already got a pot of chicken ready right here,
2:38
and I'm gonna go ahead, pull our chicken out of here.
2:41
My mother and grandmother made their chicken and dumplings
2:45
with whole pieces of chicken.
2:47
Now, some people don't want any part of the bone,
2:51
but like I said, I love it just like this.
2:54
Now we're gonna move on over here and make our dumplings.
2:58
Now I've got a bowl of just plain flour here,
3:02
and I'm gonna use about a teaspoon of salt.
3:04
I lost my beautiful daddy when I was 19 and he was only 40,
3:10
but his favorite food was chicken and dumplings.
3:13
And it meant so much to me to be able to make
3:17
his favorite dish, even though he wasn't around to eat them
3:20
but it was just real important in case he came back,
3:24
I could make him chicken and dumplings.
3:26
So I'm gonna start by using my hand and I can already
3:29
feel that dough getting real, real hard.
3:32
And I'm gonna add my ice water,
3:34
just a couple of tablespoons at a time,
3:36
and then I'm gonna come around,
3:38
and I'm gonna keep building my bowl of flour.
3:42
Okay so I'm gonna come back and get me a couple of more
3:46
tablespoons of water and just keep working that dough,
3:50
until all that flour is in there.
3:53
All right, we've worked up almost every bit of that flour.
3:57
I'm gonna pick it up, kind of work it like that,
4:00
and then I'm gonna bring it over here
4:02
and I'm gonna put down plenty of flour.
4:06
So here we go, if this dough is like it should be,
4:10
this should be a fairly hard job.
4:12
So this process does take a few minutes,
4:14
but, have patience or call in your man
4:18
and just keep working it, and working it and working it.
4:23
All right, now I'm just gonna dust that
4:26
with a little bit more flour.
4:28
I'm gonna let that sit and dry for a few minutes.
4:30
And while I'm waiting on that to dry, I'm gonna put in,
4:33
a can of cream of celery soup.
4:36
And it's just amazing, the kick that,
4:39
that can of soup is gonna give our broth.
4:42
All right I'm just gonna stir those up.
4:44
I like my dumplings seasoned up with a black pepper
4:48
so we're gonna add some of that.
4:52
Can you know what I'm gonna do?
4:53
I think just to make sure those bad boys
4:55
are peppered enough, I'm gonna come over here and do this
4:58
'cause I really do like those flavored with the pepper.
5:03
Now we're gonna take just a butter knife,
5:07
and then we're gonna start stripping our dough.
5:09
Ain't that pretty beautiful is that dough?
5:14
I can't think of one other dough
5:16
that's prettier than that kind (laughs).
5:21
All right, look at that beautiful, thin.
5:27
Though we're just gonna break it in two,
5:29
and drop it into our pot.
5:31
And the most important thing y'all about
5:33
making your dumplings, is you don't wanna stir your pot.
5:37
Because if you do, there's a great chance
5:40
could tear up your dumplings and you don't wanna do that.
5:44
So this will take just about 10 minutes
5:47
and when they're done, we're just gonna lay our chicken
5:50
back on top of our dumplings.
5:56
I'm ready to finish up our pot, and all I'm gonna do,
6:00
is take a little fresh parsley and give them a few whacks,
6:05
'cause I do love what the green does to it.
6:10
And now I think it's safe for me to put my spoon in the pot.
6:14
These dumplings look just wonderful.
6:20
All right, now this is ready for our chicken to go back in,
6:23
and we're just gonna lay it on top of our dumplings.
6:27
So I think they're ready for me to sample.
6:33
Look how good that does look,
6:35
look at that nice fat dumpling.
6:42
And there is, there's been a bird out here raising Cain.
6:47
Think I'm gonna go out there and see,
6:50
he may be after my cat.
6:52
What a perfect day for chicken and dumplings.
7:00
Hmm, they bring back so many wonderful memories.
7:04
Y'all stick around 'cause I'm gonna be making some
7:07
wonderful, hot, yummy, Lady and Sons, cheesy onion bread,
7:12
and cherry tomatoes and cream.
7:17
I so hope y'all are enjoying the show.
7:20
And if you do.
7:22
Be sure to click like, subscribe and
7:25
notification bell so you'll never miss a video.
7:29
And we'll be right back after the break.
7:36
All right, the next two dishes I'm gonna start off with
7:39
are just good, easy, simple recipes.
7:42
I'm gonna start by putting about three tablespoons of butter
7:46
in a hot cast iron skillet.
7:48
I'm gonna let that melt.
7:50
And I'm gonna add about three tablespoons of brown sugar.
7:54
And I'm gonna add about half a teaspoon of salt,
7:59
and I'm just gonna kind of let that brown sugar
8:01
melt into that butter.
8:04
All right, I'm gonna add about a quart of cherry tomatoes.
8:08
Oh, that looks good, good, good.
8:11
So we're gonna let these cook until the skin starts to split
8:15
and I'm gonna help them along by getting each one of those
8:19
tart little (indistinct) bathed
8:22
in that brown sugar and butter.
8:24
Hm-hm hmm, all right, so I'm gonna
8:25
let those cook just a minute.
8:28
And in the meantime, while those are cooking,
8:30
I'm gonna come over here to our other pan
8:33
and add about a tablespoon of oil
8:36
and I'm gonna start sauteing some onions
8:39
because we're fixing to make The Lady and Sons onion bread.
8:42
So we're just gonna kind of let those cook
8:45
until they are transparent.
8:46
And then I'm gonna step back over here
8:48
and give our tomatoes another...
8:50
Ooh, look at that, look at that caramel down in there,
8:53
looks so good.
8:55
All right, now they're starting to split
8:57
and now I'm gonna pour in heavy cream.
9:01
Bet you think I couldn't make a tomato fattening didn't you?
9:04
Don't ever underestimate old Paula (laughs).
9:09
Okay, we're just gonna let those bubble along,
9:12
and look at the butter rising to the top over that cream.
9:16
All right, let's look at our onions over here.
9:21
I think those are good, 'cause we don't,
9:22
we don't want these mushy either.
9:25
So I'm gonna pour them into our bowl.
9:30
All right, to make this dish is easy and simple and quick
9:34
because we're gonna start by using a biscuit mix.
9:38
In fact, I've got a special little friend out there today
9:42
that I wanna actually dedicate this recipe to.
9:46
His name is Casey, and his mother and daddy
9:49
actually brought him into the restaurant for a meal.
9:52
And he was so cute and I sat down and talked with him
9:55
and he told me that he wanted to be a chef.
9:58
Well, Casey, a couple of months ago became ill.
10:02
And he told his mommy and daddy that he just wanted
10:05
a picture of Paula to hang on the wall in his hospital room.
10:09
Oh, I can't tell you how that touched my heart.
10:11
So I immediately sent him a picture,
10:16
and his mom and daddy let me know that he got it
10:19
and it's hanging on his wall.
10:21
So Casey, this recipe is for you
10:23
because as soon as you get well, son,
10:26
I want you to go into the kitchen
10:28
and make this up for mommy and daddy, because it's so easy.
10:32
All right, now I've added an egg and milk to my biscuit mix.
10:39
And now I'm gonna toss in some cheese, a nice sharp cheddar.
10:43
I'm gonna mix that up, just like that.
10:46
All right, now I'm gonna just put our butter
10:50
into the pan that we sauteed our onions in.
10:53
And hopefully the heat from the pan will help get us started
10:58
with a nice crispy crust.
11:00
All right, and we're gonna spread that out
11:02
evenly in our pan.
11:04
Now I'm gonna sprinkle the top with a little onion salt,
11:08
gonna pour some butter over it
11:10
just drizzle that all over it.
11:14
All right, I'm gonna come in here and get me a little chive.
11:18
Doesn't that look deliciously sinful.
11:21
All right, we're gonna put this in our oven
11:24
and let it start cooking.
11:29
So that oven's good and hot.
11:31
Now I've got another one over here that's almost ready,
11:34
and I've got a little extra graded cheese
11:36
that we're gonna throw on the top of him.
11:43
Hoping these get nice and brown.
11:52
Now he'll be ready in just a minute.
11:55
And while I'm waiting on that to brown,
11:56
I'm gonna come up here and I'm gonna be dipping
11:58
up our tomatoes because they are ready.
12:02
These are so good to pile these on top of a big old bowl
12:05
of steaming rice, oh, it's so good.
12:09
Hm-hmm hmm, I think I want just a few chives
12:14
sprinkled on top of those.
12:16
Does that not look delish or what?
12:20
All right, this should be ready now
12:22
that she should be hot and ooey gooey.
12:26
Hello, and this one does just look.
12:29
It almost looks like a cheese pizza, doesn't it?
12:33
Speaking of pizza, I think I'm gonna cut in
12:35
just like I would a pizza into wedges.
12:39
All right, let's see.
12:43
Don't wanna burn myself, that handle's hot.
12:46
Looks delicious.
12:51
Won't y'all think too badly of me
12:53
if I just ate out of the bowl, I hope not.
12:57
I think I'm gonna stick that bread.
13:02
Hmm, that's so incredible.
13:05
Y'all stick around 'cause coming up next,
13:07
I'm gonna be making you the most delectable rice pudding
13:11
you've ever put in your mouth,
13:13
with a buttery rum sauce to go on top.
13:19
I hope y'all are enjoying the show
13:21
and I want to hear from you.
13:23
Tell me what recipes or videos you'd like to see me
13:26
make by just leaving a short comment below.
13:29
Now, let's get back to the show, y'all.
13:37
Look, I want y'all to look outside today it's raining.
13:40
My favorite time of all, is to get in my kitchen
13:45
and cook when it's raining.
13:46
So I'm fixing to share with you today,
13:48
the richest, creamiest rice pudding that I've ever eaten.
13:52
And I'm gonna start with three cups of water
13:56
that's been boiling and I'm gonna pour it over in here.
14:00
(water pouring)
14:03
Along with our rice.
14:05
This rice is gonna make this pudding dish so good.
14:09
All right, I'm gonna pour that in there
14:10
and I'm gonna add about a half a teaspoon of salt.
14:13
And then I'm gonna put a lid on it,
14:14
and let it cook for about 30 to 40 minutes
14:18
and then I'll check it.
14:19
In fact, I'm gonna move this to the back
14:22
because I have some that should be just
14:25
the right consistency.
14:27
And, ooh, that looks good, all right.
14:29
Oh yeah, see it's gummy and sticky, just the way I like it.
14:34
Now, we're gonna add about a half a stick,
14:36
the butter to our rice.
14:38
And I'm gonna add one can of sweetened condensed milk.
14:43
So that's where we getting our sugar from.
14:47
Now we're gonna add our raisins and look how that's looking.
14:51
All right, now I'm gonna put this back on our (mumbles)
14:53
and I'm gonna cover it up again,
14:55
and we're gonna let that cook for about another 20 minutes.
14:58
And in the meantime, we're gonna come over
15:00
and make us our buttery fruit sauce
15:02
to go on top of our rice pudding.
15:05
And I'm gonna start by putting our butter
15:08
in a hot little black skillet.
15:10
And I'm gonna add just like a fruit cocktail to it
15:14
and just let that sizzle in that butter for a few minutes.
15:18
Okay, so I've gotten our fruit just bathing in that butter.
15:25
I'm gonna get my potato masher and I just bust up
15:29
and break down that fruit just a little bit.
15:32
So it won't be chunky.
15:34
All right, I'm gonna add our sugar and some lemon juice,
15:37
doesn't that look good?
15:40
And I'm gonna add some orange juice.
15:43
And actually I'm gonna put a little orange juice right here
15:45
because I need a little bit to break down my cornstarch.
15:51
So I'm gonna take that cornstarch and just stir it
15:55
into that orange juice.
15:57
And then when this starts to boil,
15:59
I'm gonna add that to the fruit and that'll thicken it.
16:03
Okay, our fruit sauce is boiling rapidly,
16:08
so I'm gonna take our cornstarch that I've mixed
16:12
with a little orange juice, pour that into our pot,
16:15
and that should immediately start getting thick on us.
16:19
And we're gonna just let that continue to rapidly boil,
16:23
until he's the thickness that I want him.
16:27
And I'm gonna let him cook for just a minute.
16:30
While he's thickening up, I'm gonna come over here
16:32
and check our rice, and that looks so good.
16:36
Now I've just got one more ingredient to add to this
16:39
and that's the vanilla.
16:42
So I put a teaspoon and a half in there.
16:46
And we wanna do this at the last,
16:48
so that vanilla won't evaporate out,
16:50
we want him to stay in there good.
16:52
This is gonna be just delicious.
16:54
Right now I'm gonna come in here and add
16:56
half a teaspoon around flavoring.
16:58
All right, I'm gonna spray these lightly.
17:01
I mean, aerosol lightly.
17:02
Oh, I know it in that rucking, just out of this world.
17:06
All right, now I'm gonna put our rice pudding
17:09
in our little custard cups.
17:11
Now you can actually serve it out of this cup
17:13
or you can unmoor it.
17:15
I have, already have some made and I put it in the fridge.
17:19
So let's go see if that's looking pretty good.
17:23
And oh, look at this.
17:26
Now, as I said, you can let this sit on the counter
17:28
and chill and thicken, or you can stick it
17:30
in your refrigerator and kind of rush it along.
17:34
So I'm gonna unmoor one of these now,
17:38
and loosen up that pudding
17:42
and just unmoor him onto my plate.
17:46
Ooh, look how pretty he looks.
17:49
And I'm gonna take a little fresh nutmeg,
17:51
and just grate all on top of him.
17:54
And I'm gonna bring it around my plate
17:57
so that when I come back and get me some of that sauce,
18:00
it'll be there.
18:06
Doesn't that look yummy.
18:08
Now I've actually got me two bowls up here.
18:11
I'm gonna grate a little fresh nutmeg on that warm,
18:14
and then I'm gonna try the one that's kind of chilled
18:19
and see which one I really liked the best.
18:22
Look at that, that nice fat raisin.
18:30
Hmm, the fruit sauce gives it a totally different taste.
18:36
Now for you diehard pudding, rice pudding fans,
18:42
you may wanna just eat it straight up and warm.
18:51
They're both yummy though.
18:53
Well, it looks like it's almost about quit raining.
18:58
So I guess I land my cooking for the day warning,
19:01
jump stick around anyway.
19:03
'Cause I'm gonna share some tips with you on how to cook
19:06
for a crowd with no sweat.
19:12
I so hope y'all are enjoying the show.
19:15
And if you do.
19:17
Be sure to click like, subscribe and
19:19
notification bell so you'll never miss a video.
19:23
And we'll be right back after the break.
19:30
Lord knows, I have cooked for some big crowds in my day.
19:33
So I just wanna share a few tips with you.
19:36
We cook tons of rice a year at the restaurant.
19:39
Every speck of rice that we cook,
19:41
is actually baked in a pan in our oven.
19:44
And you can serve your rice pudding right out of this,
19:47
put you some fresh nutmeg and sauce on the side,
19:50
and let everybody dig in.
19:52
And for your breads, you can actually make them
19:55
in the shape of a biscuit or a muffin
19:58
using an ice cream scoop, bake them off,
20:01
throw them in the freezer,
20:02
pull them out the day of your party,
20:04
cover them with cheese and run them back in the oven.
20:07
And then you're all ready to be the hit of the party.
20:10
My table is just groaning with all the food
20:13
that's sitting on it right now.
20:15
I hope that when it's time for y'all to cook for a crowd,
20:19
that you'll enjoy The Lady and Sons, cheesy onion bread,
20:22
or the cream tomatoes are just out of this world,
20:25
and the chicken and dumplings, what can I say?
20:28
They'll cure what ails you.
20:30
And last but not least this yummy rice pudding.
20:33
So Casey honey, this show is for you today,
20:36
and I'm sending you love and best dishes
20:40
from my kitchen, just to you.
20:45
Hey, y'all, it's Paula Deen.
20:47
Now, if you enjoyed this video, be sure to like it
20:51
and click the subscribe button as well as the notification
20:55
and bell to be alerted when I post a video.
20:58
Love and Best Dishes Y'all.
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