Paula Deens Jalapeño Hush Puppies Recipe 375 Food

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PAULA DEEN'S JALAPEñO HUSH PUPPIES RECIPE - (3.7/5)



Paula Deen's Jalapeño Hush Puppies Recipe - (3.7/5) image

Provided by grinder

Number Of Ingredients 16

HUSHPUPPIES:
1 1/2 quarts peanut oil for frying
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 cup onion, chopped
7 ounces canned diced jalapeño peppers or
3/4 cup fresh jalapeños, seeded and diced fine
1 can creamed corn
2 large eggs, lightly beaten
Salt, to taste
Black pepper, freshly ground
SWEET & SPICY CHILI SAUCE:
1 cup mayonnaise
1/8 teaspoon ground red pepper flakes
3 tablespoons Thai sweet chili sauce
1 tablespoon garlic-chili sauce

Steps:

  • Heat oil to 350°F. in a deep-fryer or Dutch oven. In a 1-quart mixing bowl, stir cornmeal, flour, onion, jalapeño, corn and eggs, until blended. Allow to stand 5 minutes. Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste and transfer them to a serving dish. Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired. CHILI SAUCE: In a small bowl, combine mayonnaise, sweet chili sauce, garlic-chili sauce and red pepper flakes. Stir well, then cover and refrigerate until ready to serve.

HUSH PUPPIES



Hush Puppies image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 3/4 cup cornmeal, 1/4 cup flour, 2 tablespoons sugar and 3/4 teaspoon each baking soda and salt in a bowl. Stir in 1 beaten egg, 1/2 cup each buttermilk and corn kernels, 1 minced jalapeno, 4 minced scallions, and pepper to taste. Deep-fry spoonfuls of the batter in 350 degrees F vegetable oil until golden, 2 to 3 minutes.

QUICK JALAPENO HUSH PUPPIES



Quick Jalapeno Hush Puppies image

The crunchy exterior of these southern-style snacks is a nice contrast to the moist cornbread. Jalapeno peppers and hot sauce add a hint of heat. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature, lightly beaten
3/4 cup 2% milk
2 jalapeno peppers, seeded and minced
1/4 cup finely chopped onion
1 teaspoon Louisiana-style hot sauce
Oil for deep-fat frying

Steps:

  • In a large bowl, combine the cornmeal, flour, baking powder and salt. In another bowl, beat the eggs, milk, jalapenos, onion and hot sauce. Stir into dry ingredients just until combined., In a cast-iron or other heavy skillet, heat oil to 375°. Drop tablespoons of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Serve warm.

Nutrition Facts : Calories 56 calories, Fat 3g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 94mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

JALAPENO HUSHPUPPIES



Jalapeno Hushpuppies image

Provided by Trisha Yearwood

Categories     appetizer

Time 30m

Yield 36 hushpuppies

Number Of Ingredients 9

1 1/2 quarts peanut oil, for frying
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 cup chopped onion
1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced
1 (15-ounce) can creamed corn
2 large eggs, lightly beaten
Salt and freshly ground black pepper
Paula Deen's Sweet and Spicy Chili Sauce, for dipping, optional

Steps:

  • Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.
  • In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.
  • Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish. Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired.

JALAPENO HUSHPUPPIES



Jalapeno Hushpuppies image

Provided by Trisha Yearwood

Time 30m

Yield about 36

Number Of Ingredients 9

Peanut oil, for frying (about 1 1/2 quarts)
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 onion, chopped
1 7-ounce can diced jalapeno peppers, drained (or 6 fresh jalapenos, seeded if desired, and diced)
1 15-ounce can creamed corn
2 large eggs, lightly beaten
Kosher salt and freshly ground pepper
Hot sauce, for serving (optional)

Steps:

  • Pour about 1 1/4 inches of peanut oil into a deep-fryer or Dutch oven; heat over medium heat until a deep-fry thermometer registers 350 degrees F. Preheat the oven to 200 degrees F.
  • Combine the cornmeal, flour, onion, jalapenos, corn and eggs in a mixing bowl; stir until blended. Let stand 5 minutes.
  • Working in batches, drop the batter by teaspoonfuls into the hot oil. Don't overcrowd the pot; leave room for the hushpuppies to be turned. Cook until golden brown, turning, about 3 minutes.
  • Remove from the oil with a slotted spoon and drain on paper towels. Transfer to a baking sheet and keep warm in the oven while frying the remaining batter. Lightly sprinkle with salt and pepper to taste and transfer to a serving dish. Serve with hot sauce.
  • If you can't find self-rising cornmeal, use 1 1/4 cups plus 2 1/2 tablespoons regular cornmeal, 1 1/2 tablespoons baking powder and 3/4 teaspoon salt.

ALMOST-FAMOUS HUSHPUPPIES



Almost-Famous Hushpuppies image

Ironically, one of the most popular dishes at the seafood chain Long John Silver's is a landlubber one: hushpuppies. The deep-fried cornmeal snacks gained a cult following soon after they debuted in 1977, and although two pups still come with every entrée, many diners end up ordering more on the side to get their fill. The recipe is a secret, but Food Network Kitchens created a perfect copy so you can make them at home. Beware: This recipe makes 30. Try not to eat them all at once.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield About 30 hushpuppies

Number Of Ingredients 10

1/3 cup minced onion
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 1/2 teaspoons kosher salt, plus more for sprinkling
1 1/2 teaspoons sugar
2 teaspoons onion powder
1 large egg
1 cup whole milk
Vegetable oil, for frying

Steps:

  • Combine the onion, flour, cornmeal, baking powder, salt, sugar and onion powder in a bowl. Whisk the egg and milk in another bowl. Whisk the egg mixture into the flour mixture until smooth. Cover and chill 30 minutes.
  • Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, carefully drop heaping tablespoonfuls of batter into the hot oil. Fry, stirring occasionally, until golden, about 8 minutes per batch (return the oil to 350 degrees F between batches). Transfer to a paper towel-lined baking sheet using a slotted spoon. Sprinkle with salt. Let rest a few minutes before serving.

HUSHPUPPIES



Hushpuppies image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield about 30 hushpuppies

Number Of Ingredients 11

1 cup stone-ground yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt plus to taste
Pinch of cayenne
1 1/4 cup butter milk
1 large egg, beaten
2 scallions, finely chopped
Vegetable oil for frying

Steps:

  • Using a fine-meshed sieve over a large bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne. Using a rubber spatula, stir in the buttermilk, egg, and scallions, until a batter is formed. (Take care not to over-mix the batter or the hushpuppies will be dense.)
  • Pour the oil for frying into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 375 degrees F. Working in small batches, using a greased teaspoon, drop spoonfuls of batter into the oil, turning once, frying until golden brown and cooked through, about 4 minutes per batch. Using a slotted spoon, transfer the hushpuppies to a paper towel-lined plate and sprinkle with salt. Serve immediately.
  • Cook's Note: Using a greased spoon (vegetable oil spray works well) helps to release the batter from the spoon. Additionally, if you drop the batter off of the tip of the spoon it will form ball shapes; if dropped off the side it will form oblong shapes.

JALAPENO HUSH PUPPIES



Jalapeno Hush Puppies image

Whenever we have a neighborhood fish fry, these hush puppies are part of the menu. They're crisp and golden with just a mild pepper flavor.-Mary K. Dixson, Decatur, Alabama

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3-1/2 to 4 dozen.

Number Of Ingredients 10

1 cup cornmeal
1/2 cup self-rising flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 cup milk
1/2 cup diced onion
1 tablespoon diced jalapeno pepper
Oil for deep-fat frying

Steps:

  • In a small bowl, combine the cornmeal, flour, sugar, baking powder and salt. Combine the egg, milk, onion and jalapeno; stir into dry ingredients just until moistened. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry for 2 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve warm.

Nutrition Facts :

LADY AND SON'S CHICKEN AND DUMPLINGS - PAULA DEEN



Lady and Son's Chicken and Dumplings - Paula Deen image

A hearty chicken and dumplings recipe that is perfect on a cold day or to satisfy a craving for something savory and inexpensive. Recipe as follows compliments of chef Paula Deen.

Provided by Krystal-Belle

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (2 1/2 lb) roasting chickens, cut into 8 pieces
3 celery ribs, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon house seasoning (see Paula Deen's House Seasoning Mix)
10 3/4 ounces cream of celery soup (canned) or 10 3/4 ounces cream of chicken soup (canned)
2 cups all-purpose flour
1 teaspoon salt
ice water

Steps:

  • To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
  • To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
  • Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
  • Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
  • Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
  • To serve, ladle chicken, gravy, and dumplings into warm bowls.
  • Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

PAULA DEEN HUSHPUPPIES



Paula Deen Hushpuppies image

Paula Deen is the Queen of cooking. Recipe courtesy of http://www.pauladeen.com

Provided by Penny Hall

Categories     Other Breads

Time 30m

Number Of Ingredients 8

6 cups peanut oil
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten

Steps:

  • 1. Directions Using a deep pot, preheat oil for frying to 350 degrees F. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process.

THE DEEN BROTHERS' BAKED HUSH PUPPIES



The Deen Brothers' Baked Hush Puppies image

Make and share this The Deen Brothers' Baked Hush Puppies recipe from Food.com.

Provided by mightyro_cooking4u

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

vegetable oil, for greasing
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup onion, finely chopped
1/3 cup milk
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 450 degrees. Lightly grease a 24-cup mini muffin pan or spray with nonstick cooking spray.
  • In a medium bowl, combine the cornmeal, flour, baking powder, salt and pepper.
  • In a separate bowl, mix together the onion, milk, eggs and butter. Fold the egg mixture into the flour mixture until the flour mixture is just moistened.
  • Spoon 1 T of the batter into each of the prepared mini muffin pan cups. Bake for 10 minutes, or until the hush puppies are firm to the touch and golden brown around the edges.

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