Celebrity chef - 35 recipes
Top rated Celebrity chef recipes
Paula Deen’s Amazing Chicken Casserole
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By JUDY2949
This cheesy chicken casserole from Paula Deen is a perfect weeknight dinner for the whole family because it's super...
- 2 cups chicken, cooked, cut in small bite-sized pieces
- 4 cups pasta, cooked and drained (approximately 2 cups uncooked); penne, cavatappi, or rigatoni works well
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons flour
- 1/2 cup sour cream
- 1 cup milk
- 3 cups cheese, grated (cheddar, colby jack, Swiss, or a combination), with 1/2 cup reserved for sprinkling on top
- 1/2 teaspoon red pepper flakes
- salt and black pepper to taste
Chicken Fried Steak - Pioneer Woman
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By lindaauman
This recipe is packed with savory flavor and you can easily make this dish your go-to brunch option for family and ...
- 3 pounds cube steak, tenderized round steak that's been extra tenderized
- 1 1/2 cups whole milk, plus up to 2 cups for gravy
- 2 whole large eggs
- 3 cups all-purpose flour
- Seasoned salt
- 1/4 teaspoon cayenne
- Lots of Black Pepper
- Canola Oil, For Frying
- Salt and pepper, for both meat and gravy
The Cake Boss's Chocolate Cake
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By carvalhohm
This is adapted from our house chocolate cake recipe at Carlo’s, which is also our devil’s food cake
- 1 1/2 cups cake flour, plus more for flouring the cake pans
- 1 1/2 cups sugar
- 8 tablespoons (1 stick) unsalted butter, softened, room temperature
- 1/3 cup cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup melted unsweetened Baker’s chocolate
- 1/2 cup hot water
- 2 extra-large eggs, at room temperature
- 1/2 cup buttermilk Unsalted butter, for greasing two cake pans (about 2 tablespoons); nonstick cooking spray or vegetable oil may be substituted
Paula Deens Chicken Divan
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By Deak
Classic chicken divan. Creamy chicken and broccoli casserole topped with cheese and breadcrumbs
- 2 (10-ounce) packages frozen broccoli, chopped
- 6 cups shredded chicken, cooked
- 2 (10-3/4 ounce) cans condensed cream of mushroom soup
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated sharp cheddar cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon curry powder
- Salt and pepper, to taste
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup soft bread crumbs
- 2 tablespoon butter, melted
Chicken and Rice Casserole (Paula Deen)
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By á-24918
I added sliced canned mushrooms
- 1 10 3/4 ounce can condensed cream of celery soup
- 1 4 ounce jar pimentos
- 1 8 ounce can water chestnuts, drained and chopped
- 2 14 1/2 ounce cans green beans, drained and rinsed
- 3 cup diced cooked chicken
- 1 medium onion, peeled and diced
- 2 tablespoon butter or vegetable oil
- 1 cup mayonnaise
- 1 6 ounce box long-grain wild rice, cooked according to package directions
- 1 cup grated sharp cheddar cheese
- 1 pinch salt
Emeril Lagasse's Chicken Marsala
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By á-17861
Published: January 28, 2013 Source: domesticallydreaming
- Essence (Emeril's Creole Seasoning):
- Ingredients
- /2 cup all-purpose flour
- 1 tablespoon Essence, recipe follows
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms (cremini, oyster, shiitake)
- 3/4 cup Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Chopped chives, for garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly and store in an airtight jar or container.
Chicken Tortilla Soup The Pioneer Woman recipe
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By Pattywak
I love, love, love, love Chicken Tortilla Soup
- FOR THE GARNISHES:
- Print Recipe3"x5" Cards4"x6" CardsFull Page
- Ingredients
- 2 whole Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 1-1/2 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- 1/4 cup Diced Green Bell Pepper
- 1/4 cup Red Bell Pepper
- 3 cloves Garlic, Minced
- 1 (10-ounce) Can Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 2 cans (15 Oz. Can) Black Beans, Drained
- 3 Tablespoons Cornmeal Or Masa
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Salsa Or Pico De Gallo
- Grated Monterey Jack Cheese
- Cilantro
Easy Chicken Pot Pie - Paula Deen
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By lindaauman
Preheat oven to 350°. Spray a 2-quart baking pan with non stick spray
- 1 (10-3/4 oz) can condensed cream of chicken soup
- 1 cup chicken broth
- 1 3/4 cups chicken, (leftover roasted)
- 1 1/4 cups frozen mixed vegetables
- 1 1/2 cups instant biscuit mix
- 1 cup whole milk
- 1/2 stick butter, melted
- 1 pinch kosher salt, to taste
- 1 pinch black pepper, to taste
Chicken Bacon Ranch Panini - Pioneer Woman
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By lindaauman
Fry the four pieces of chicken breast in oil and butter until done in the middle, about 10-12 minutes
- 8 slices Crusty French Bread
- 4 Tablespoons Softened Butter
- 2 whole Chicken Breasts, Cut In Half From Top To Bottom
- Spicy Mustard
- Ranch Dressing (homemade Or Bottled)
- 4 slices (thick) Sharp Cheddar Cheese
- 8 slices Bacon, Cooked Until Chewy And Cut In Half
Clinton Kelly's Chicken Francese
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By á-17861
Published: May 18, 2013 Source: beta
- Ingredients
- 4 large Chicken Breasts (boneless skinless and pounded to 1/2-inch thickness)
- Flour for dredging
- Salt and freshly cracked Black Pepper
- 4 Eggs (whisked)
- 1/4 cup Water
- Extra Virgin Olive Oil
- 1 Lemon (cut into wheels plus wedges to garnish)
- 3/4 cup White Wine
- 3/4 cup Chicken Broth
- 3 tablespoons Butter
- 1/4 cup fresh Parsley leaves (torn)
More Celebrity chef recipes
-
Chicken Marsala and Pappardelle...
- 3/4-pound pappardelle pasta (wide ribbons, substitute fettuccine if unavailable)
- Salt
- 4 large, thin pieces boneless skinless chicken breast cutlets
- Ground black pepper
- 4 tablespoons extra virgin olive oil
- 2 large cloves garlic, crushed
- 2 portobello mushroom caps, sliced
- 12 shiitakes, stemmed and sliced
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste, look for this in a tube (it's easy to store that way)
- 1 1/2 cups chicken stock, eyeball it
- 2 tablespoons minced rosemary leaves, a couple of sprigs
- 1 tablespoon Worcestershire sauce, eyeball it
- 2 tablespoons capers, drained
- 1/2 cup Marsala wine
- Grated pecorino Romano cheese
- A couple handfuls arugula or baby spinach leaves, thinly sliced
-
Pioneer Woman Chicken Soup
- 1 whole fryer chicken, cut up
- 4 cups chicken stock or broth
- 1 onion, diced
- 1 green pepper, diced
- 3 stalks celery, diced
- 1 zucchini, diced
- 1 jalapeño, seeded & finely diced
- 28oz can chopped tomatoes
- 2 cups heavy cream
- 1 box ditalini or other small pasta
- pasta
- 1/3 cup olive oil
- 3 tablespoons fresh chopped oregano
- Salt / pepper
- Parmesan cheese
-
Paula's Chicken Tomatillo Soup
- 2 pounds fresh tomatillos, husks removed
- 4 jalapeños, halved lengthwise and seeded
- 1 cup packed fresh cilantro leaves
- 1 tablespoon minced garlic
- 1 tablespoon fresh lime juice
- 1 onion, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
- 2 tablespoons vegetable oil, divided
- 6 cups chicken broth
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1/2 teaspoon ground coriander
- Garnish: fried corn tortilla strips
-
Pioneer Woman's Buttermilk Fried...
- 2 cut-up fryer chickens
- 1 quart plus 1/4 cup buttermilk, divided
- 5 cups all-purpose flour
- 3 tablespoons seasoned salt (like Lawry's)
- 2 teaspoons black pepper
- 2 teaspoons dried thyme
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1/4 cup milk
- canola or vegetable oil for frying
-
Chicken Parmigiana, inspired by...
- 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
- 1/2 cups All-purpose Flour
- Salt And Pepper, to taste
- 1/2 cups Olive Oil
- 2 Tablespoons Butter
- 1 whole Medium Onion, Chopped
- 4 cloves Garlic, Minced
- 3/4 cups Wine (preferably red, but white is Fine)
- 3 cans (14.5 Oz.) Crushed Tomatoes
- 2 Tablespoons Sugar
- 1/4 cubes Chopped Fresh Parsley
- 1 cup Freshly Grated Parmesan Cheese
- Optional: Six slices of fresh mozarella cheese
- 1 pound Thin Linguine
-
Chicken Marsala (Emeril Lagasse)
- Essence (Emeril's Creole Seasoning):
- 1/2 cup all-purpose flour
- 1 tablespoon Essence, recipe follows
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms (cremini, oyster, shiitake)
- 3/4 cup dry Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Chopped chives, for garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
-
Rachel Rays Beef and Chicken...
- Beef Fajita Burgers:
- 1 1/3 pounds ground sirloin
- 2 tablespoons Worcestershire sauce, eyeball it
- 1 tablespoons chili powder, a palm full
- 1 1/2 teaspoons ground cumin, half a palm full
- 2 to 3 tablespoons fresh picked thyme leaves, several sprigs
- Several drops hot sauce
- 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
- Extra-virgin olive oil, for drizzling
- Chicken Fajita Burgers:
- 1 1/3 pounds ground chicken
- 1 tablespoons ground chipotle (smoky flavor) chili powder, a palm full
- 2 to 3 tablespoons chopped fresh cilantro leaves
- Several drops hot sauce
- 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
- Extra-virgin olive oil, for drizzling
- Seared Peppers and Onions:
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 2 red or green bell peppers, seeded and thinly sliced lengthwise
- 1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut
- 1 jalapeno or serrano, seeded and chopped
- 2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice
- 8 crusty rolls, split
- Bacon and Black Bean Smash, recipe follows
-
Mosaic Chicken Terrine (Paula Deen)
- Mayonnaise:
- 2 eggs, lightly beaten
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon season salt
- 1.5 lb. BS chicken breast halves
- 8 oz. Parmesan cheese
- 1 can artichokes cut in half
- 12-16 basil leaves
- 6 slices prosciutto
- 1 cup mayonnaise {8oz}
- 1/2 clove minced garlic
- 1 tsp. fresh dill or 1/2 tsp. dried
- 1 teaspoon parsley
-
Chicken and Dumplings by Tyler...
- Roasting Chicken
- 1 (3 lb) whole chickens
- salt and pepper
- 4 ounces unsalted butter
- 1 lemon, halved and juiced, reserve the lemon halves
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped parsley
- 1/4 cup chopped thyme
- 1 onion, cut in half
- 4 garlic cloves, halved
- fresh whole herbs (garlic thyme and parsley sprigs)
- For Chicken Stock
- 2 tablespoons olive oil
- 2 carrots, cut in large chunks
- 2 stalks celery, cut into large chunks
- 1 onion, cut in halves
- 1 head garlic, cut in half
- reserved chicken bones
- 2 quarts cold water
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- For the supreme sauce
- 2 tablespoons butter
- 1 tablespoon oil
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 6 tablespoons flour
- 6 cups of the chicken stock
- 1/4 cup heavy cream
- salt & pepper, for flavor
- For Dumplings
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 3/4-1 cup buttermilk
-
Curtis Stone Chipotle Chicken...
- Chipotle Chicken:
- 3 tablespoons olive oil
- 1 red onion, finely chopped (about 1 1/2 cups)
- Kosher salt and freshly ground black pepper
- 3 garlic cloves, finely chopped
- 5 chipotle chiles in adobo sauce, finely chopped
- 3 vine-ripened tomatoes (about 1 1/4 pounds total), diced
- 3 green onions, thinly sliced
- 1 tablespoon honey
- 3 cups coarsely shredded roasted chicken breast
- (Make-Ahead:The chipotle chicken can be made up to 1 day ahead, cooled, covered, and refrigerated.)
- Quesadillas:
- Four 10-inch-diameter flour tortillas
- 3 cups shredded white cheddar cheese (about 12 ounces)
- 2 avocados, peeled, pitted, sliced
- 1/2 cup fresh cilantro leaves
- 1/3 cup Mexican crema or sour cream
- 4 lime wedges
-
Chicken Piccata - Giada De...
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt
- Freshly ground black pepper
- 2 cups all purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
-
Butterflied Chicken, Ina Garten...
- 1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
- 3 garlic cloves, chopped
- 1 teaspoon lemon zest
- 1 1/2 tablespoons lemon juice
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
- 1/2 lemon, thinly sliced
Any burning questions? Our chefs answer!