Recipe Archive 137 - Pazsaz Entertainment Network

Title: Cranberry Mold Categories: Appetizer Yield: 8 Servings 2 c water 3/4 c sugar 3 c fresh cranberries 6 serving box raspberry gelatin 8 oz can crushed pineapple, undrained 1 md stalk celery, chopped 1/2 c chopped walnuts Heat water and sugar to boiling in 2-quart saucepan, stirring occasionally; boil 1 minute. Stir in cranberries. Heat to boiling; boil 5 minutes, stirring occasionally. Stir in gelatin until dissolved. Stir in pineapple, celery and walnuts. Pour into ungreased 6-cup mold, 8 individual molds or stemmed goblets. Cover and refrigerate at least 6 hours until firm. Unmold onto salad greens.

Title: Grain Salad Categories: Salad Yield: 6 Servings SALAD: 5 1/2 c water 1 c uncooked wheat berries 1/3 c uncooked long-grain brown rice 1/2 c uncooked hulled or pearl barley 1/2 c dried cranberries 1/4 c diced carrot 1/4 c diced celery 1/4 c chopped fresh parsley 1 md unpeeled apple, chopped 4 md green onions, chopped DRESSING: 1/3 c sugar 1/3 c canola oil 1/3 c cider vinegar 2 tb grated red onion 2 ts worcestershire sauce 2 cloves garlic, finely chopped In 2-quart saucepan, heat water and wheat berries to boiling. Reduce heat to low. Cover; simmer 10 minutes. Stir in brown rice and barley. Cover; simmer about 50 minutes longer or until grains are tender. Drain if necessary. In small bowl, mix dressing ingredients. In large bowl, mix cooked grains and remaining salad ingredients. Pour dressing over salad; toss. Cover; refrigerate 1 to 2 hours or until chilled.

Title: Deep-Fried Turkey Categories: Main Dish Yield: 20 Servings SPICE RUB: 2 tb black pepper 1 tb ground red pepper 1 tb white pepper 1 tb ground cumin 1 tb ground nutmeg 1 tb salt MARINADE: 1/4 c vegetable oil 1/4 c red wine vinegar 1 ts sugar 1 ts chili powder 1/2 ts garlic powder 1/2 ts salt 1/4 ts ground pepper TURKEY: 12 lb whole turkey, thawed if frozen 1 meat injector 1 turkey deep-fryer 5 gallons canola oil In small bowl, mix all spice rub ingredients until blended; set aside. In shallow glass or plastic bowl, mix all marinade ingredients until salt is dissolved; set aside. Remove giblets and neck from turkey; rinse turkey well with cold water; pat dry thoroughly with paper towels. Take extra care to dry both inside cavities, because water added to hot oil can cause excessive bubbling. To allow for good oil circulation through the cavity, do not tie legs together. Cut off wing tips and tail because they can get caught in the fryer basket. Place turkey in large pan. Rub inside and outside of turkey with spice rub. Inject marinade into turkey, following directions that came with injector. Cover turkey in pan; place in refrigerator at least 8 hours but no longer than 24 hours. Place outdoor gas burner on level dirt or grassy area. Add oil to cooking pot until about 2/3 full. Clip deep-fry thermometer to edge of pot. At medium-high setting, heat oil to 375?F. Place turkey, neck end down, on basket or rack. When deep-fry thermometer reaches 375??F, slowly lower turkey into hot oil. Level of oil will rise due to frothing caused by moisture from turkey but will stabilize in about 1 minute. Immediately check oil temperature; increase flame so oil temperature is maintained at 350?F. If temperature drops to 340?F or below, oil will begin to seep into turkey. Fry turkey about 3 to 4 minutes per pound, or about 35 to 42 minutes for 10- to 12-pound turkey. Stay with fryer at all times because heat may need to be regulated throughout frying. At minimum frying time, carefully remove turkey to check for doneness. A meat thermometer inserted into thickest part of breast should read 170?F. If inserted into thigh, it should read 180?F. If necessary, return turkey to oil and continue cooking. When turkey is done, let drain a few minutes. Remove turkey from rack; place on serving platter. Cover with foil; let stand 20 minutes for easier carving.

Title: Ricotta Potatoes Categories: Side Dish Yield: 6 Servings 6 md baking potatoes 1 1/2 c ricotta cheese 1 c grated Parmesan cheese 1/4 c chopped fresh parsley 1/4 ts pepper 1 egg, beaten additional chopped fresh parsley Heat oven to 375?F. Bake potatoes about 1 hour or until tender. Cut each potato in half crosswise; scoop out inside into large bowl, leaving a thin shell. Mash potatoes until no lumps remain. Stir in cheeses, 1/4 cup parsley, the pepper and egg until well blended. Increase oven temperature to 400?F. Cut thin slice from bottom of each potato half if needed to stand upright. Place shells on ungreased 15x10-inch pan with sides; fill shells with potato mixture. Bake about 20 minutes or until hot. Garnish with additional parsley.

Title: Pumpkin Cobbler Categories: Desserts Yield: 12 Servings 15 oz can pumpkin 12 oz can evaporated milk 2 whole eggs 2 egg whites 3 ts vanilla 1/2 ts almond extract 1 c sugar 3 ts pumpkin pie spice 1/4 ts salt 1 box yellow cake mix 2/3 c butter, melted 1 c chopped pecans Heat oven to 350?F (325?F for dark or nonstick pan). Spray 13x9-inch pan with cooking spray. In large bowl, mix all ingredients except cake mix, spread and pecans with whisk; pour into pan. In medium bowl, mix cake mix and spread with fork until blended; spoon tablespoonfuls of batter randomly over mixture in pan. Sprinkle with pecans. Bake 48 to 55 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes. Store covered in refrigerator.

Title: Cranberry Minis Categories: Appetizer Yield: 16 Appetizers 1 box refrigerated pie crusts, softened 2 c whole berry cranberry sauce Heat oven to 425?F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust on work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently and pinching dough to form cup. Prick bottom and sides of each with fork. Bake 8 to 10 minutes or until light golden brown. Spoon cranberry sauce into baked pie crust cups.

Title: Stuffing Muffins Categories: Salad Yield: 9 Muffins 6 oz box cornbread stuffing mix 1 1/2 c water 1/4 c butter, melted 1 apple, finely chopped 1 stalk celery, finely chopped 1 tb chopped flat-leaf parsley Heat oven to 350?F. Spray 9 regular-size muffin cups with cooking spray. In large bowl, toss stuffing mix, water and butter. Add apple, celery and parsley; toss until combined. Divide mixture evenly among muffin cups, pressing mixture in cups with spoon. Bake about 20 minutes or until stuffing is firm and tops are golden brown.

Title: Roast Turkey Categories: Main Dish Yield: 12 Servings 12 lb whole turkey, thawed if frozen 3 tb butter, melted Heat oven to 325?F. Discard giblets and neck or reserve for another use. Fold wings across back of turkey so tips are touching. If turkey doesn't have an ovenproof plastic leg band holding legs together, tuck legs under band of skin at tail. Place turkey, breast side up, on rack in roasting pan. Brush butter over turkey. Insert oven proof meat thermometer so tip is in thickest part of thigh but does not touch bone. Roast uncovered 3 hours to 3 hours 45 minutes. After roasting about 2 hours, remove leg band, cut band of skin or remove string holding legs to allow the inside of the thighs to cook thoroughly and evenly. Place tent of foil loosely over turkey to prevent excessive browning. Turkey is done when thermometer reads at least 165??F and legs move easily when lifted or twisted. Place turkey on warm platter and cover with foil to keep warm. Reserve drippings if making gravy. Let turkey stand 15 to 20 minutes for easiest carving.

Title: Asiago Potatoes Categories: Side Dish Yield: 6 Servings 2 1/2 c milk 1 1/2 c water 1/4 c butter 4.7 oz pouch mashed potatoes 3/4 c shredded asiago cheese 2 tb basil pesto 2 tb chopped red bell pepper In 3-quart saucepan, heat milk, water and butter to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese. Spoon potatoes into serving dish. Drop pesto onto top of potatoes; swirl with spoon. Top with bell pepper.

Title: Pecan Pie Categories: Desserts Yield: 8 Servings PASTRY: 1 c all-purpose flour 1/2 ts salt 1/3 c plus 1 tablespoon shortening 3 tb cold water FILLING: 2/3 c sugar 1/3 c butter, melted 1 c corn syrup 1/2 ts salt 3 eggs 1 c pecan halves In medium bowl, mix flour and salt. Cut in shortening, using pastry blender until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Heat oven to 375?F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute. In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.

Title: Cheese Balls Categories: Appetizer Yield: 24 Appetizers 4 oz cream cheese, softened 1/2 c crumbled feta cheese 1/2 ts coarse ground pepper 1/4 c chopped fresh parsley 3 tb chopped fresh basil leaves 1 tb chopped fresh rosemary leaves 1 ts grated lemon peel 24 plain mini bagel chips In small bowl, mix cheeses and 1/4 teaspoon of the pepper, using fork or back of spoon to mash feta, until well blended. Cover; refrigerate 45 to 60 minutes or until firm enough to shape into balls. In small shallow bowl, mix parsley, basil, rosemary, lemon peel and remaining 1/4 teaspoon pepper. Shape cheese mixture into 1-inch balls (about 1 teaspoon cheese mixture for each ball); roll in parsley mixture to coat (some cheese will show through herbs). To serve immediately, place each ball on a bagel chip. To make ahead, do not place cheese balls on bagel chips; cover with plastic wrap and refrigerate until ready to serve but no longer than 24 hours. Just before serving, place each ball on a bagel chip.

Title: Broccoli Soup Categories: Soup Yield: 6 Servings 2 cans condensed cheddar cheese soup 2 c water 6 c frozen broccoli florets 2 c milk 1/2 ts ground mustard 1/4 ts salt 1/4 ts garlic powder 1/8 ts pepper 2 c shredded cheddar cheese In 4-quart saucepan, mix soup and water. Heat over high heat, stirring constantly, until boiling and smooth. Add broccoli. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes, stirring occasionally, until broccoli is tender. Stir in milk, mustard, salt, garlic powder and pepper. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese until melted.

Title: Porcupine Meatballs Categories: Main Dish Yield: 10 Servings 1 1/2 c bran cereal 1 lb lean ground beef 2/3 c uncooked converted rice 1/2 c milk 1 package onion soup mix 1 egg 1 c water 3 c tomato juice Heat oven to 425?F. Crush cereal. In large bowl, mix crushed cereal, beef, rice, milk, dry soup mix and egg. Using wet hands, shape mixture into 30 meatballs. Place in ungreased 13x9-inch baking dish or 3-quart casserole. Pour water and tomato juice over meatballs; stir gently. Cover and bake 50 to 55 minutes or until rice is tender and beef is no longer pink in center and juice is clear.

Title: Acorn Squash Categories: Side Dish Yield: 4 Servings 1 acorn squash 2 tb chopped dates 1 tb packed brown sugar 1 1/2 ts butter Pierce squash with knife in several places to allow steam to escape. Place on microwavable paper towel in microwave oven. Microwave uncovered about 5 minutes or until squash feels warm to the touch. Cut in half; remove seeds. In shallow microwavable dish, place squash halves, cut sides down. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 5 to 8 minutes, rotating dish every 2 minutes, until tender. Let stand 5 minutes. In small bowl, mix remaining ingredients. Turn squash cut sides up. Spoon date mixture into centers of squash. Microwave uncovered on High about 1 minute or until sugar is melted. Cut each squash half into 2 serving pieces.

Title: Toffee Crunch Categories: Desserts Yield: 32 Desserts 10.5 oz chex cereal 1 c butter, cut into pieces 1 c sugar 1/2 c white vanilla baking chips 1/2 c semisweet chocolate chips 1 ts vegetable oil 3/4 c sliced almonds, toasted Heat oven to 350?F. Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan. Melt butter in 2-quart saucepan over medium heat. Using whisk, mix butter and sugar together until smooth. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes, stirring constantly. Immediately pour mixture evenly over cereal in pan. Bake 12 minutes. Remove from oven. Cool completely, about 1 hour. Place semisweet chips and 1/2 teaspoon of the oil in small microwavable bowl. Microwave uncovered on High 1 minute to 1 minute 10 seconds, until almost melted. Stir until smooth. Drizzle evenly over half of toffee; sprinkle with half of almonds, pressing gently. Place white vanilla baking chips and remaining oil in small microwavable bowl. Microwave uncovered on 70% power 1 minute to 1 minute 10 seconds, until almost melted. Stir until smooth. Drizzle over remaining half of toffee; sprinkle with remaining almonds, pressing gently. Refrigerate 20 minutes to set chocolate; break into pieces. Store tightly covered in refrigerator up to one week.

Title: Cheesy Arancini Categories: Appetizer Yield: 8 Servings 4 c chicken broth 1/4 c vegetable oil 1 md onion, finely chopped kosher salt 1 c uncooked arborio rice 1 c dry white wine 4 oz shredded parmesan cheese black pepper vegetable oil, for frying 2 1/2 c panko crispy bread crumbs 12 oz broccoli & cheese sauce 1 egg In 2-quart saucepan, heat broth to simmering. In 12-inch skillet, heat 1/4 cup oil. Cook onion and a pinch of salt in oil 5 to 7 minutes or until onion is soft and translucent. Add rice and cook 1 minute, stirring constantly. Add wine; cook and stir until absorbed into rice. Add broth, 1 cup at a time, and stir constantly, until absorbed into rice. Add cheese; cook until melted. Add pepper and more salt to taste. Cool in refrigerator at least 2 hours but no longer than 12 hours. Heat 3 inches of oil in large pot over medium heat to 360?F. While oil is heating, place 1 1/2 cups of the bread crumbs in a bowl, and season with salt and pepper. Microwave broccoli 5 minutes. Mix egg and remaining 1 cup bread crumbs into rice mixture. Scoop into 3-inch balls, pressing small scoop of broccoli into center of each. Coat balls in bread crumbs, and fry in batches 3 to 5 minutes or until golden brown. Transfer to paper towels to drain. Cool slightly, and serve.

Title: Lime Salad Categories: Salad Yield: 12 Servings SALAD: 1 3/4 c uncooked small pasta shells 1 1/2 c seedless green grapes 1 1/2 c cantaloupe cubes 2 bananas, sliced 2 c halved fresh strawberries lettuce leaves DRESSING: 1/2 c sour cream 3 tb frozen limeade concentrate. thawed 1/8 ts salt Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well. Meanwhile, in large bowl, mix grapes, cantaloupe and bananas. In small bowl, mix dressing ingredients until well blended. Gently stir cooled cooked pasta and dressing into salad. Gently stir in strawberries. Serve in lettuce-lined cups.

Title: Chicken Cordon Bleu Categories: Main Dish Yield: 4 Servings 4 boneless skinless chicken breasts 2 ts dijon mustard 4 ts chopped fresh chives 4 thin slices cooked ham 4 thin slices swiss cheese 1 egg white 1 tb water 1/3 c crushed corn flakes cereal 1/4 ts paprika Heat oven to 375?F. Spray 8-inch square glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. Spread each chicken breast with 1/2 teaspoon mustard; sprinkle with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast with ham and cheese slice. Roll up, tucking ends inside. In shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika. Bake 25 to 30 minutes, or until chicken is no longer pink in center.

Title: Barley Risotto Categories: Side Dish Yield: 8 Servings 3 md onions, chopped 1 1/4 c uncooked pearl barley 1/2 c shredded carrot 2 cloves garlic, minced 1/2 ts salt 1/2 ts dried thyme leaves 4 c chicken broth 1 c frozen shelled edamame, thawed 1/2 c shredded parmesan cheese Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth. Cover; cook on Low heat setting 4 to 5 hours. In 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into barley mixture in slow cooker. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until edamame are tender. Stir in cheese.

Title: Lemon Shots Categories: Desserts Yield: 12 Servings 10 gingersnap cookies 2 oz cream cheese, softened 1/2 c marshmallow creme 6 oz honey greek yogurt 1/2 c lemon curd 36 raspberries 1/2 c frozen whipped topping, thawed In 1-quart resealable food-storage plastic bag, place cookies; seal bag. Crush with rolling pin; place in small bowl. In medium bowl, beat cream cheese and marshmallow creme with electric mixer on low speed until smooth. Beat in yogurt until blended. Place mixture in 1-quart resealable food-storage plastic bag; seal bag. In 1-pint resealable food-storage plastic bag, place lemon curd; seal bag. Cut 1/8-inch opening diagonally across bottom corner of each bag. In bottom of each of 12 shot glasses, place 1 raspberry. For each glass, pipe about 2 teaspoons yogurt mixture over raspberry. Pipe 1/4-inch ring of lemon curd around edge of glass; sprinkle with about 1 teaspoon cookies. Repeat. Garnish each dessert shot with dollop of about 2 teaspoons whipped topping and 1 raspberry. Place in 9-inch square pan. Refrigerate 30 minutes or until chilled but no longer than 3 hours.

Title: Artichoke Dip Categories: Appetizer Yield: 8 Servings 1 c mayonnaise 1 c grated parmesan cheese 14 oz artichoke hearts, coarsely chopped 9 oz frozen chopped spinach, thawed - and squeezed to drain 1/2 c chopped red bell pepper 1/4 c shredded mozzarella cheese assorted crackers Heat oven to 350 F. Mix mayonnaise and parmesan cheese. Stir in artichokes, spinach and bell pepper. Spoon mixture into 1-quart casserole. Sprinkle with mozzarella cheese. Cover and bake about 20 minutes or until cheese is melted. Serve warm with crackers.

Title: Mediterranean Salad Categories: Salad Yield: 6 Servings 1/3 c white wine vinegar 2 tb canola oil 2 ts dried oregano leaves 1/2 ts sugar 1/2 ts salt 1/2 ts ground mustard 1/2 ts pepper 2 cloves garlic, finely chopped 3 lg tomatoes, sliced 2 lg yellow bell peppers, sliced 6 oz fresh spinach leaves 1/2 c crumbled feta cheese kalamata olives In small bowl, mix vinegar, oil, oregano, sugar, salt, mustard, black pepper and garlic. In glass or plastic container, place tomatoes and bell peppers. Pour vinegar mixture over vegetables. Cover and refrigerate at least 1 hour to blend flavors. Line serving platter with spinach. Drain vegetables; place on spinach. Sprinkle with cheese; garnish with olives.

Title: Lemon Chicken Categories: Main Dish Yield: 4 Servings 4 boneless skinless chicken breast halves 2 ts olive oil 1 tb lemon juice 1 ts lemon-and-pepper seasoning 1/4 c sliced ripe olives 4 thin slices lemon Set oven control to broil. Spray broiler pan rack with cooking spray. Starting at thickest edge of each chicken breast, cut horizontally almost to opposite side. Open cut chicken breast so it's an even thickness. In small bowl, mix oil and lemon juice. Drizzle over both sides of chicken breasts. Sprinkle both sides with lemon-and-pepper seasoning. Place on rack in broiler pan. Broil with tops 4 inches from heat about 10 minutes, turning once, until chicken is no longer pink in center. Top with olives and lemon slices during last 2 minutes of broiling.

Title: Quinoa Succotash Categories: Side Dish Yield: 6 Servings 3/4 c uncooked quinoa 1 1/2 c water 9 oz frozen baby lima beans 10 oz frozen corn & butter sauce 1 ts paprika 1/2 ts salt 1/4 ts pepper 2 md plum tomatoes, chopped sliced green onions In fine strainer, rinse quinoa under cold water 1 minute; drain well. In 2-quart saucepan, heat quinoa and water to boiling. Reduce heat to low; cover and simmer 12 to 15 minutes or until tender and liquid is absorbed. Meanwhile, cook lima beans as directed on box; drain. Cook corn as directed on box. Pour drained lima beans and corn & butter sauce into 10-inch skillet. Add paprika, salt and pepper; mix well. Stir in cooked quinoa and tomato. Cook over medium heat, stirring frequently, 1 to 2 minutes or until mixture is thoroughly heated. Sprinkle with green onions.

Title: Maple Bread Categories: Desserts Yield: 20 Servings BREAD: 2 1/4 c all-purpose flour 3/4 c granulated sugar 1 c half-and-half 1 ts maple flavor 3 tb vegetable oil 3 1/2 ts baking powder 1/2 ts salt 1 egg 1/2 c chopped pecans GLAZE: 1/2 c powdered sugar 3 ts half-and-half 1 ts maple flavor 2 tb chopped pecans Heat oven to 350 F. Grease bottom only of 8- or 9-inch loaf pan. In large bowl, mix all bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours. In small bowl, mix all glaze ingredients except pecans until smooth and thin enough to drizzle Drizzle cooled bread with glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.