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  2. Paula's Home Cooking - Wikipedia

    en.wikipedia.org/wiki/Paula's_Home_Cooking

    Deen's husband, Michael Groover, also appeared sporadically as a guest, and Food Network taped the Deen-Groover wedding in 2004 as a special edition of the show. The success of Paula's Home Cooking led to a line of cookbooks, a magazine, other television shows and specials, and related merchandise.

  3. Paula Deen - Wikipedia

    en.wikipedia.org/wiki/Paula_Deen

    Paula Ann Hiers Deen (born January 19, 1947) [3] is an American chef, cookbook author, and TV personality.Deen resides in Savannah, Georgia, where she owns and operates The Lady & Sons restaurant with her sons, Jamie and Bobby Deen.

  4. 45 Fast-Food Copycat Recipes You Can Make at Home - AOL

    www.aol.com/45-fast-food-copycat-recipes...

    2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...

  5. List of meatball dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_meatball_dishes

    It is often cooked in a crock with gravy and served with peas and mashed potatoes. Faggots can also be made with beef. Fish ball; Frikadeller – flat, pan-fried meatballs of minced meat, often likened to the Danish version of meatballs. The origin of the dish is unknown but the dish is most often associated with Danish cuisine specifically, or ...

  6. Shortcut Sausage Meatballs Recipe - AOL

    firefox-startpage.aol.com/food/recipes/shortcut...

    Heat the oil in a large, heavy pan or flameproof Dutch oven and add the meatballs, frying them until golden; as they become firmer, nudge them up in the pan to make room for the rest, if you can’t fit them all in at first. When all the meatballs are in the pan and browned, add the scallions and oregano and stir about gently.

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  8. How to Make Your Best Meatballs Yet - AOL

    www.aol.com/news/best-meatballs-yet-170137615.html

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  9. Deglazing (cooking) - Wikipedia

    en.wikipedia.org/wiki/Deglazing_(cooking)

    When a piece of meat is roasted, pan-fried, or prepared in a pan with another form of dry heat, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The French culinary term for these deposits is sucs, pronounced ⓘ), from the Latin word succus (sap). [1]

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