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4 Easy Entertaining Recipes - Paula's sharing easy recipes to make for house guests including a cold cucumber salad recipe and a classic zucchini bread recipe. Paula’s Home Cooking, Season 4, Episode 2.
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00:00 Intro
0:55 Zucchini Bread Recipe: https://www.pauladeen.com/recipe/zucchini-bread/
4:45 Cold Cucumber Salad Recipe: https://www.pauladeen.com/recipe/cold-cucumber-salad-recipe/
7:02 Wayne’s Award Winning Maryland Crab Soup Recipe: https://www.pauladeen.com/recipe/waynes-award-winning-maryland-crab-soup/
14:13 French Coconut Pie Recipe: https://www.pauladeen.com/recipe/french-coconut-pie/
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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 I've got a crazy busy day ahead of me
0:05
and an even bigger weekend
0:07
because I'm gonna be having weekend house guests,
0:10
and I'm trying to get all my cooking done
0:13
before they get here.
0:14
First, I'm going to be cooking up some little loaves
0:16
of zucchini bread that I like
0:18
to offer to my guests in a gift basket,
0:21
some cold cucumber salad that goes perfect
0:23
with conversation and afternoon tea,
0:27
and I think they're gonna love
0:28
an award-winning crab soup.
0:30
This blue crab earned a blue ribbon, y'all,
0:34
and you can't have the savory without the sweet.
0:37
So, would our French coconut pie make the perfect treat?
0:41
Now, I want to spend this weekend with my guests,
0:43
so why don't you and I get to cookin',
0:45
'cause Southern hospitality is the order of the day.
0:49
Hey, y'all.
0:50
I'm just busy as a cat covering it up today
0:53
because I'm getting ready for house guests,
0:55
and one of the things that I want
0:56
to send home with them is some zucchini bread.
0:58
So, why don't we get to cooking?
1:01
All we have to do is just stir in our sugar to our flour
1:08
and our cinnamon,
1:11
our nutmeg,
1:14
and salt,
1:17
and baking soda.
1:21
Gonna give that a quick stir.
1:23
All right.
1:24
Now I've got four eggs here
1:26
that I'm gonna just beat them with a fork
1:29
where they're kind of
1:30
turn a nice soft light yellow.
1:34
Now we're just gonna add some water along with our oil.
1:41
Y'all know what I'm saying when I say awl, don't you?
1:44
I have a lot of people kidding me about
1:46
what is awl?
1:49
That's o-i-l.
1:51
Now we're gonna take a zucchini.
1:53
I have washed him, but we're just gonna grate him.
1:56
We're gonna need about two cups of zucchini.
2:00
You know, I've always heard
2:01
that house guests and fish have a lot in common.
2:05
After about three days
2:07
they both start to stinkin'.
2:09
and I'm gon' to try,
2:11
try not to let my guests start stinking,
2:14
Now I'm gonna take a lemon
2:16
and squeeze a little juice over that zucchini, you know,
2:20
and that prevents things from turning dark on you like that.
2:24
So,
2:28
we're just gonna pile all that into our other ingredients.
2:33
Isn't that zucchini pretty, pretty, pretty?
2:36
And I just love it with the peelings on.
2:38
So we're just gonna mix this up
2:40
and then I'll add the nuts last.
2:46
All right, now I'm gonna fold in our nuts,
2:49
and I'm using walnuts.
2:50
You can use pecans or a macadamia would be real good,
2:55
but you can use just whatever your favorite nut is.
2:59
And you can see how easy this batter was
3:01
for us to mix up.
3:04
All right, now I'm gonna lightly spray our pan
3:08
with a non-stick spray.
3:10
These make the neatest breads
3:12
for giveaways at Christmas time.
3:14
I love making homemade goodie baskets for friends.
3:20
Now I've chosen today to make mine in the little mini pans
3:24
because they're to me just the right size.
3:27
If you make a whole loaf of bread,
3:29
there's a good chance it'll go stale before you eat it all.
3:32
And I just like being able to pull out little loaves,
3:35
and it's just enough for two people,
3:37
for one meal, or one snack.
3:40
Depending on what time of year it is,
3:42
like around Thanksgiving and in the fall,
3:45
I love making pumpkin bread.
3:48
You know, it just really depends on what the season is
3:51
as to what fruit or vegetable
3:53
you can put in this bread.
3:56
Okay, these are ready.
3:58
Like I said, I'm gonna throw these
3:59
into the oven, 350 preheated oven,
4:03
and I'm gonna bake 'em for about 45 minutes.
4:07
Mm, that's good batter.
4:10
Tastes like banana nut bread.
4:16
Now, as I said, I've got some that
4:19
I had put in the oven earlier
4:21
and I put 'em on the counter to cool.
4:23
So let's see what we've got here.
4:26
These are nice and cool.
4:32
Look there. (laughs)
4:35
Anything worth having is worth a little work.
4:41
Look how pretty these are.
4:43
I'm gonna leave those sitting there
4:44
because I want to start our cucumber salad next.
4:47
So I'm gonna take two cucumbers,
4:50
and I have peeled them,
4:51
and I'm gonna slice 'em real thin.
4:53
My grandmama and my mother always made a cucumber salad,
4:56
and it's so good.
4:59
I want to keep these as thin as I can.
5:03
A mandolin would work real well for this.
5:07
All right, throw that and piece away,
5:09
'cause sometimes those could tend to be bitter on the ends.
5:12
So I'm gonna toss this in here.
5:14
You can see the moisture when you cut 'em.
5:17
It's already, the water is wanting to rise to the surface,
5:20
but this salt is gonna help
5:22
pull that water out of 'em a little quicker.
5:25
So, about a teaspoon of salt and a teaspoon of vinegar.
5:31
Now I'm gonna transfer this to a colander
5:34
so it won't sit in that water.
5:37
It can start draining,
5:38
but I'm gonna sit these to the side now
5:42
and let that water drain.
5:45
And I think I'm gonna just have to try one of these cakes,
5:51
'cause you know, I made plenty.
5:55
So let's see what we've got.
5:57
Now I've mixed up an herb-type cream cheese.
6:07
Mm, now you can use softened butter,
6:10
but you can bet one thing.
6:11
I'll have plenty different options
6:14
for my guest to try.
6:19
Mm.
6:24
This is out of this world.
6:25
You're gonna love it.
6:26
When we come back,
6:27
I've got a friend, Wayne, who gave me a recipe
6:30
for some wonderful crab soup.
6:33
You're gonna love it.
6:34
It's got a lot of ingredients,
6:37
but it's got a heck of a lot of flavor, too.
6:40
So I'll look forward to seeing y'all back in the kitchen.
6:46
I so hope y'all are enjoying the show.
6:48
And if you do.
6:50
Be sure to click like, subscribe and
6:53
notification bell so you'll never miss a video.
6:57
And we'll be right back after the break.
7:04
I can't quit eating the zucchini bread.
7:05
It's so good.
7:07
All right, now I promised y'all crabs,
7:09
and crabs it is,
7:11
and we still got a lot to do.
7:13
Look at all these ingredients up here,
7:15
but don't let it scare you.
7:17
I got to finish the cucumber salad,
7:19
but before I do that,
7:21
I've got four quarts of boiling water up here.
7:25
And I'm gonna add to it beef bullion granules.
7:29
You can use the little cubes.
7:32
And some chicken bullion granules.
7:36
And Old Bay, which I just do love.
7:44
Some Worcestershire sauce,
7:46
little sugar,
7:50
couple of bay leaves,
7:52
and some salt.
7:53
Now I was telling y'all a little bit
7:56
about my friend Wayne Brock.
8:00
All right, now, Wayne tells us to take whole crabs
8:05
and cut them two,
8:11
so we're gonna slip those down in there.
8:17
These are beautiful blue crabs.
8:18
Look at those claws.
8:21
It's just beautiful.
8:24
All right, we're gonna stick those down in there.
8:25
Now I've got one more to cut
8:28
and I'm just gonna take the knife
8:30
and hammer through him like that.
8:34
I'm gonna remove his little face.
8:39
Oh, see the yellow stuff?
8:41
See that gold stuff?
8:42
Now, some people don't eat that,
8:44
but when I'm eating blue crab,
8:46
I just love that rich crab flavor.
8:51
And I'm gonna take that juice from those crabs,
8:55
and I'm gonna go 'head and throw that in there.
8:57
All right.
8:59
So I'm gonna let that cook for a few minutes.
9:00
Now I'm changing this recipe just a little bit
9:04
because Wayne puts his crabs
9:06
in there and he leaves them the whole time
9:07
he's cooking everything else,
9:09
but I want to eat those crabs,
9:12
so I don't want them overcooked,
9:13
so I'm gonna let them cook for about five or so minutes,
9:17
and then I'm gonna pull them out
9:18
and add my other ingredients.
9:20
And then we'll add the crabs back
9:22
to the pot when everything else is done.
9:26
And now I just want to wash my hands.
9:28
So let's move on and finish our cucumber salad.
9:33
I think I'm gonna lay these on paper towel
9:37
because I don't want our mayonnaise
9:39
and our sour cream to be soupy.
9:42
So I'm just gonna toss this around
9:45
to get as much of that water of of it as we can.
9:51
All right, now I'm gonna add mayonnaise,
9:54
a half a cup of mayonnaise,
9:55
and a fourth of a cup of sour cream,
9:58
and a tablespoon of fresh-chopped dill.
10:04
And I'm gonna add, I think,
10:07
some black pepper to it.
10:10
Gonna give that a quick stir.
10:13
And then we're just gonna put this in the refrigerator,
10:15
and like I said, this will be wonderful.
10:17
It's just a light snack,
10:20
and this is even wonderful on bread.
10:22
I love a little cucumber sandwich.
10:27
Mm.
10:29
This is yummy.
10:32
So.
10:34
We'll tuck that in there,
10:37
and we're gonna finish up Wayne's crab soup.
10:47
And maybe some zucchini bread.
10:57
You can see how quickly that crab cooks.
11:02
All right, I'm gonna take these out.
11:09
I don't want them to overcook.
11:12
The shells have already turned a pinkish orange for us.
11:17
All right.
11:19
Now I'm gonna add the rest of the ingredients to our pot.
11:23
I'm using fresh green beans.
11:24
You can certainly use a canned.
11:28
I don't recommend frozen green beans, though.
11:30
That's one of those vegetables
11:32
that just is not meant to be frozen.
11:35
Now, for your butter beans, you can use fresh,
11:38
but frozen are just as good.
11:41
And I'm adding frozen whole kernel corn,
11:44
and you can use canned on that,
11:45
but I love the frozen kernels.
11:49
To me, they're as good as the fresh also.
11:51
All right, now I'm using fresh diced celery.
11:55
Fresh sliced carrots.
11:58
I've got a cup of diced cabbage,
12:02
that I'm adding now,
12:07
and diced yellow onions.
12:13
All right, now I've got fresh red potatoes that I've diced.
12:18
Add those to the pot.
12:21
And just diced canned tomatoes.
12:30
For now, we're gonna cover this
12:32
and let it cook 15 or 20 minutes,
12:35
but I've got a pot of vegetables right over here ready
12:38
because I'm actually making a bunch of this for the weekend
12:41
because we're gonna go through this like crazy.
12:43
So I'm gonna add the crabs
12:46
to our stock and our vegetables.
12:50
You know, I think this is
12:51
about the only soup that you
12:53
may need a claw cracker to eat. (laughs)
12:57
So, okay, now I've got our store-bought
13:00
pre-sorted lump crab meat.
13:03
Look how pretty that is.
13:05
And you'll want to make sure
13:06
that you've picked all your crab free of the shells.
13:12
All right, and then I'm gonna add our claw meat,
13:15
which you can see is a darker meat.
13:19
And this is store-bought, too.
13:21
All right, and then I'm gonna add our parsley.
13:26
Look at that.
13:28
Now I'm gonna add just a little Texas Pete.
13:31
Then I'm gonna have my bottle out
13:33
so the people that like more heat
13:35
can kick it up themselves at the table.
13:38
So now I'm gonna cover this and let it simmer
13:41
for about 10 minutes.
13:43
I want to make sure that that crab meat is good
13:45
and hot in there,
13:46
but when we come back, I'll bet it's gonna be soup.
13:48
And guess what else it's gonna be?
13:51
Coconut pie.
13:53
So y'all don't go anywhere.
13:59
I hope y'all are enjoying the show
14:01
and I want to hear from you.
14:03
Tell me what recipes or videos you'd like to see me
14:06
make by just leaving a short comment below.
14:10
Now, let's get back to the show, y'all.
14:15
Some of my oldest and dearest friends
14:17
are coming to spend the weekend with Michael and me,
14:19
so I'm gonna make a French coconut pie.
14:22
Now I've got a half a stick
14:24
of melted butter here in my sauce pan,
14:26
and I'm gonna add some sugar
14:30
and a little bit of flour,
14:32
and a cup of grated, sweetened coconut,
14:38
a couple of eggs,
14:41
and I'm just gonna mix this up.
14:44
And then my last ingredient that I'm gonna add is milk.
14:48
That phone has been ringing off the hook this morning.
14:52
My phone almost never rings
14:57
but it's been ringing like crazy this morning.
15:00
That's always the way it is, though,
15:01
when you're busy and don't
15:02
have time to talk on the phone,
15:04
you're trying to get ready for company,
15:05
trying to get everything done.
15:07
And that's when everybody decides
15:09
they're gonna call ya.
15:14
All right.
15:15
Now, we've got our custard mixed up.
15:18
I'm just gonna pour this into our store-bought pie shell.
15:22
I'm gonna put this in a preheated 400-degree oven,
15:25
and I'm gonna walk ever so gently
15:30
with this pie.
15:34
I mean, it's full, isn't it, y'all?
15:36
But I'm gonna bake this, mm,
15:40
probably between 45, 50, and 60 minutes.
15:47
I think we made it.
15:48
And you can see I've got a bowl of fresh whipped cream here
15:51
and I've got another pie that's cooled back here.
15:59
This is what I've been waiting for.
16:05
Oh, the aroma.
16:06
I wish y'all were here with me.
16:10
The aroma's just wonderful.
16:17
Oo-ee.
16:25
And I've got to have a piece of that crab.
16:28
I'm gonna strain some of that.
16:31
Whoa, am I pouring it out?
16:33
I've gotten me too much.
16:35
There we go.
16:36
I think this is just perfect for the soup.
16:38
Certainly made a mess, though.
16:40
That's what happens when I get excited
16:42
and hungry and ready to taste.
16:47
This is just such a fun bowl right here.
16:51
I just love that.
16:57
The pie's nice and cool.
17:01
And the thing I love about this pie
17:03
is you don't have to refrigerate it.
17:05
I'll just put it under a glass dome,
17:08
and so it'll be right there the counter
17:09
for the girls and they won't even have to look for it.
17:12
It'll just be there waiting on them.
17:14
If you'll take your scissors
17:16
and just snip through that foil just like that,
17:23
and you can see it will lay down,
17:27
allowing you to get your spatula underneath it.
17:33
And it comes out perfectly.
17:42
And I'm gon' put just a little taste
17:46
of whipped cream on my piece of pie.
17:50
And I don't know about y'all,
17:51
but I love coconut and chocolate together.
17:56
I wish they were here to have the first taste with me,
18:01
but they're not.
18:07
Oh my goodness.
18:10
It's so delicious.
18:13
And then we've got this coconut pie.
18:16
I love it, love it, love it.
18:19
Mm.
18:25
We're gon' gain weight this weekend.
18:28
I can just feel it.
18:30
Y'all stick around.
18:31
I've got a few tips to share with you
18:35
before we have to leave each other today
18:37
and before I have to run.
18:39
So I'll see y'all back in a few minutes.
18:42
So good.
18:47
I so hope y'all are enjoying the show.
18:50
And if you do.
18:52
Be sure to click like, subscribe and
18:55
notification bell so you'll never miss a video.
18:59
And we'll be right back after the break.
19:05
Now when my girlfriends come to visit,
19:07
I love to make it as easy as possible on them.
19:11
So, I'm gonna have 'em a gift basket
19:14
with everything in it to get 'em going that morning.
19:18
I'm gonna put zucchini bread in there
19:21
and I'm just gonna tie it up
19:23
in a pretty napkin and just bind it with a ribbon.
19:31
Now I've gotten 'em a basket
19:32
and I'm using another napkin.
19:34
I've got 'em a bag of potpourri.
19:37
I'm gonna put 'em a bag of coffee,
19:40
and I'm gonna put 'em some tea
19:43
and I'm gonna put in some peanut butter.
19:45
I'm gonna put in different sugars for their coffee.
19:49
I'm gonna put in a spread for their bread.
19:55
And then my favorite
19:58
is the little sugar sticks I'm gonna stick in
20:02
and they can sweeten their coffee with this.
20:04
And I think that this is gonna assure me
20:07
that my friends are gonna to come back
20:09
to see old Paula again.
20:12
Well, I can't believe that I got everything done
20:14
with a few minutes to spare.
20:16
I'm sitting here waiting for the girls to pull up.
20:18
I got the zucchini bread.
20:21
I got that wonderful crab soup.
20:24
I got the cucumber salad,
20:26
and I got that fabulous coconut pie.
20:29
And I hope that some of these ideas will flow over
20:31
into your own life and you'll enjoy the heck out of 'em.
20:35
So until next y'all,
20:36
I send you best dishes and love
20:39
from our kitchen to yours.
20:45
Hey, y'all, it's Paula Deen.
20:47
Now, if you enjoyed this video, be sure to like it
20:50
and click the subscribe button as well as the notification
20:54
and bell to be alerted when I post a video.
20:58
Love and Best Dishes Y'all.
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