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A Food Network / Paula Deen joke that writes itself: Her recipe for "Sweet Potato Balls"

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Amerigo Vespucci Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-08-07 12:44 PM
Original message
A Food Network / Paula Deen joke that writes itself: Her recipe for "Sweet Potato Balls"
Sweet Potato Balls

Recipe courtesy Paula Deen
Show: Food Network Specials
Episode: Paula's Southern Thanksgiving





http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32335,00.html

4 large sweet potatoes
2/3 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 large marshmallow per potato ball

Preheat oven to 350 degrees F.

Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.


:spray:

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Skittles Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-08-07 12:52 PM
Response to Original message
1. if I thought Rachael Ray was annoying
Paula Deen takes the f***ing cake - I absolutely DETEST the way she can add extra syllables to practically EVERY word :puke:
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Amerigo Vespucci Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-08-07 01:00 PM
Response to Reply #1
2. She also makes questionable business decisions:
PAULA DEEN, COOKING FOR SMITHFIELD
Thursday, May 17, 2007
Posted by Jim Hightower
Listen to this Commentary

You can't get much syrupier or chirpier than Paula Deen. She's the ebullient celebrity queen of Southern cooking, with a buttery drawl, a downhome manner, and her own very popular TV show on the Food Network.

These days, however, the temperature in Paula's kitchen has become red-hot, for she has cooked up a big ol' mess of political controversy for herself. Last September, she signed a lucrative endorsement deal to be a spokeswomen for America's biggest pork producer, Smithfield Foods Inc. "When I was looking for a company to partner with, " she recently gushed, "I wanted to make sure it was someone who shares my family values and traditions."

That's a mighty sweet sentiment. But, unfortunately, Smithfield is not at all sweet. It is notorious as a massive factory farm polluter of its neighbors' air and water, as a monopolist that squeezes out small family farmers, and as an anti-union abuser of working families.Family values? Try these: In recent years, Smithfield has been cited by federal regulators, courts, and other independent monitors for spying, coercing, beating, assaulting, illegally arresting, intimidating, harassing, illegally firing, and racially insulting its employees.

That's why workers from Smithfield's huge pork processing plant in Tar Heel, North Carolina, are trying to get Ms. Deen to meet with them hoping that if she learns the truth about her financial partner, she'll side with real family values over corporate dollars. Backed by a coalition of churches, unions, community organizations, and others, these low-income employees are politely but firmly asking that this high-profile chef not lend her celebrity to Smithfield's corporate villainy.

To find out how you can help, go to the Smithfield Justice Campaign at www.smithfieldjustice.com/pauladeen.

http://jimhightower.com/node/6124
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Skittles Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-08-07 07:21 PM
Response to Reply #2
10. my bet
Ms. Dean's "family values and traditions" can be easily overlooked for some cold-hard cash.....like Rachel, she is a corporate whore now
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cuke Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-08-07 01:08 PM
Response to Original message
3. I was all set to defend Ms Deen, until I saw the coconut
Why Paula, why?
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supernova Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-08-07 01:26 PM
Response to Reply #3
7. Coconut goes really well with sweet potato
I use freshly grated coconut in my sweet potato puddng.
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cuke Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-08-07 02:14 PM
Response to Reply #7
9. Right, *in* your pudding. *IN*
Edited on Sat Dec-08-07 02:15 PM by cuke
Not toasted and sprinkled on top like a bunch of pubes

You maam, are a proper and demure cook, unlike that trollop.
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Beausoir Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-08-07 01:13 PM
Response to Original message
4. She should deep fry those and serve mayo for a dipping sauce.
She's slipping.
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Catshrink Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-08-07 01:18 PM
Response to Original message
5. Her Lemon Blossoms are awesome!
I made these for work one day and everyone raved about them. They were gone in half an hour!
Me! I cooked!


Lemon Blossoms Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Supper Club


18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water


Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.


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AnneD Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-08-07 01:23 PM
Response to Original message
6. I want the recipe for....
Chef's salty chocolate balls. I bet they are less dangerous than exploding potato balls...:wow:
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bbernardini Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-08-07 01:26 PM
Response to Original message
8. Again I say: no butter?
She IS slipping.
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no name no slogan Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-08-07 07:23 PM
Response to Original message
11. I was hoping they were "Schweaty Balls"
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Deja Q Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-08-07 07:28 PM
Response to Original message
12. Wow. That took balls.
:hide:

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Ellen Forradalom Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-08-07 07:41 PM
Response to Original message
13. Where's the 1 cup of butter
and the pint of sour cream?
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TreasonousBastard Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-08-07 09:14 PM
Response to Original message
14. Don't forget the most important part...
cackle hysterically for 30 seconds.

(Explosing sweet potato balls my ass...)

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