Recipe Archive 140 - Pazsaz Entertainment Network

Title: Chile Fritters Categories: Appetizer Yield: 4 Servings vegetable oil 4 c original bisquick mix 1 c cold water 2 eggs 30 oz whole kernel corn, drained 9 oz chopped green chiles, drained salsa Heat oil (2 to 3 inches) in deep fryer to 375?F. Stir bisquick mix, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chilies. Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.

Title: Bean Salad Categories: Salad Yield: 6 Servings 3 lg red bell peppers 1/4 c red wine vinegar 1 ts chili powder 1/4 ts salt 2 tb vegetable oil 1 c finely chopped jicama 15.5 oz can great northern beans, rinsed 15 oz can black beans, rinsed 7 oz can whole kernel corn, drained 4.5 oz can chopped green chiles lettuce leaves In Dutch oven or large saucepan, bring 6 cups water to a boil. Meanwhile, cut bell peppers in half lengthwise; remove seeds. Place peppers in boiling water for 2 minutes. Drain; rinse with cold water until cool. In large bowl, combine vinegar, chili powder, salt and oil; blend well. Add all remaining ingredients except lettuce and bell peppers; blend well. Spoon bean mixture into pepper halves. Serve immediately on lettuce-lined plates, or refrigerate until serving time.

Title: Enchiladas Verdes Categories: Main Dish Yield: 8 Servings 3 c shredded cooked chicken breast 1 1/2 c green tomatillo salsa 1 c shredded jack cheese 1/4 ts kosher salt 1/4 ts freshly ground pepper 8 flour tortillas Set oven control to broil. Spray 13x9-inch broiler-safe (not glass) baking dish with cooking spray. In medium microwavable bowl, mix chicken, 1/2 cup of the salsa, 1/2 cup of the cheese, the salt and pepper. Microwave uncovered on High 2 minutes or until thoroughly heated. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in baking dish. Pour remaining 1 cup salsa over enchiladas; sprinkle with remaining 1/2 cup cheese. Broil with top about 6 inches from heat 8 minutes or until cheese is melted. Serve immediately.

Title: Stuffed Poblanos Categories: Side Dish Yield: 6 Servings 6 lg poblano chiles 3 c mashed potatoes 1 1/4 c fresh corn kernels 1/4 c chopped fresh cilantro 4.5 oz chopped green chiles, drained 1 ts ground cumin 3/4 c shredded cheddar cheese Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly. Let stand 10 minutes. Peel off charred skin from chiles. Heat oven to 350?F. In large bowl, mix mashed potatoes, 1 cup of the corn, the cilantro, green chiles, cumin and 1/2 cup of the cheese. Cut slit down center of each poblano; stuff with potato mixture. Place in shallow baking dish. Sprinkle with remaining 1/4 cup corn and 1/4 cup cheese. Bake uncovered 15 minutes or until cheese is melted and tops are lightly browned.

Title: Chocoflan Categories: Dessert Yield: 8 Servings CAKE: 1 jar caramel topping 1 box fudge cake mix 1 c water 1/2 c vegetable oil 3 eggs FLAN: 14 oz can sweetened condensed milk 1 c milk 4 eggs Heat oven to 350?F. Grease 12-cup fluted tube cake pan with butter. Pour 1/4 cup of the caramel topping in bottom of pan. Refrigerate remaining caramel topping for serving. In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan. In blender, place flan ingredients. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan. Cover cake pan with foil. Place in large roasting pan; add 1 inch of hot water to roasting pan. Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath to cooling rack; remove foil. Cool completely, at least 1 hour. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Cut chocoflan into slices; serve with remaining caramel topping. Store in refrigerator.

Title: Taco Nachos Categories: Appetizer Yield: 8 Servings 10 c tortilla chips 2 lb pork sausage, cooked & drained 9 oz chopped green chiles, drained 4 ts taco seasoning mix 4 roma tomatoes, chopped 4 md green onions, sliced 4 c shredded colby-jack cheese Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.

Title: Marinated Salad Categories: Salad Yield: 6 Servings 1/2 c sliced fresh mushrooms 3 sm zucchini, in 1/4" slices 2 md tomatoes, coarsely chopped 1 md onion, sliced in rings 1/2 c italian dressing 6 tb cooked bacon, in pieces Mix all ingredients except bacon in large bowl. Cover and refrigerate at least 2 hours, stirring occasionally. Just before serving, spoon vegetable onto 6 salad plates, using slotted spoon. Sprinkle each with 1 tablespoon bacon.

Title: Seared Scallops Categories: Main Dish Yield: 4 Servings 1/2 c butter 1 lb large sea scallops 2 cloves garlic, minced 1 sm shallot, finely chopped 1/4 c dry white wine 1/4 c white wine vinegar In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm. Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy. Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.

Title: Ratatouille Tabbouleh Categories: Side Dish Yield: 4 Servings 1 c uncooked quick-cooking bulgur 1 1/2 ts salt 2 c boiling water 1 tb olive oil 1 c finely sliced zucchini 1 c finely sliced yellow squash 1 c finely chopped red onion 1 c halved grape tomatoes 1/2 c chopped fresh italian parsley 3 tb balsamic vinegar In medium bowl, place bulgur and 1/2 teaspoon of the salt. Pour boiling water over bulgur; let stand 1 hour. Drain any remaining liquid from bulgur. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add zucchini, yellow squash, onion, tomatoes and 1/2 teaspoon salt; cook about 6 minutes, stirring frequently, until vegetables are tender. In large bowl, toss vegetable mixture, bulgur, parsley, vinegar and remaining 1/2 teaspoon salt.

Title: Pineapple Mini-Cakes Categories: Dessert Yield: 12 Servings 1/4 c butter, melted 3/4 c packed brown sugar 24 oz pineapple slices, reserve juice 12 maraschino cherries 1 box yellow cake mix 1 c pineapple juice 1/2 c vegetable oil 3 eggs Heat oven to 350?F. Place 1 teaspoon melted butter in each of 12 ungreased jumbo or large muffin cups. Add 1 tablespoon brown sugar to each muffin cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice. In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Divide batter evenly among muffin cups. Bake 30 to 35 minutes or until golden brown and cakes spring back with touched lightly in center. Cool cakes in cups 5 to 10 minutes. Place cookie sheet upside down over each muffin pan; turn cookie sheet and muffin pan over. Remove pan. Serve cakes warm.

Title: Cheese Straws Categories: Appetizer Yield: 36 Appetizers 2 1/2 c original bisquick mix 2/3 c milk 1/2 c shredded cheddar cheese 1 tb butter, softened 2 tb grated parmesan cheese tomato pasta sauce, heated Heat oven to 400?F. Spray cookie sheets with cooking spray. In large bowl, stir Bisquick mix, milk and Cheddar cheese until soft dough forms. Divide dough in half. On surface lightly sprinkled with flour, roll 1 half into 9x6-inch rectangle. Spread with half of the butter. Sprinkle 1 tablespoon of the parmesan cheese over top. Cut dough lengthwise into 18 strips. Repeat with remaining dough. Twist each dough strip as many times as possible; place on cookie sheets. Bake 6 to 8 minutes or until light golden brown. Serve with pasta sauce.

Title: Tossed Salad Categories: Salad Yield: 6 Servings DRESSING: 1/4 c frozen apple juice concentrate, thawed 2 ts parsley flakes 2 tb finely shredded apples 3 tb sour cream 3 tb water 2 tb cider vinegar 1 tb dijon mustard 1/4 ts salt 1/8 ts pepper SALAD: 2 c bite-size pieces romaine lettuce 2 c bite-size pieces fresh spinach 1 c bite-size pieces iceberg lettuce 1 md zucchini, shredded 2 oz chopped fresh mushrooms 8 md radishes, chopped 1 sm red bell pepper, chopped In large bowl, mix all dressing ingredients with wire whisk or fork until well blended. Add salad ingredients; toss.

Title: Crisp Chicken Categories: Main Dish Yield: 4 Servings 1/2 c butter 1/4 c ranch dressing 3/4 c crisp wheat cracker crumbs 1 ts dried thyme leaves 1 ts paprika 4 skinless boneless chicken breast halves Heat oven to 425?F. Spray rack of broiler pan or baking dish with nonstick cooking spray. Pour dressing into small bowl. Mix cracker crumbs, thyme and paprika in separate small bowl or plastic bag. Dip chicken breasts into dressing; coat with crumb mixture. Place chicken on rack in pan. Bake 35 to 40 minutes or until golden brown and juices run clear.

Title: Muffin Gratins Categories: Side Dish Yield: 12 Servings 3 md russet potatoes, thinly sliced salt, to taste pepper, to taste 8 tb shredded colby-jack cheese 12 tb whipping cream parsley flakes Heat oven to 400?F. Spray 12 regular-size muffin cups with cooking spray. In large bowl, place potato slices. Generously sprinkle with salt and pepper; toss. In each muffin cup, place 2 potato slices. Sprinkle 1/2 tablespoon cheese into each cup. Add 2 more potato slices to each cup. To each cup, add 2 more potato slices and another 1/2 tablespoon cheese. Top each with a final layer of 2 potato slices. Pour 1 tablespoon cream over each. Bake 30 to 35 minutes or until potatoes are golden brown and tender when pierced with knife. Run knife around each gratin. Place cookie sheet or large plate upside down over pan; turn cookie sheet and pan over to release gratins. Flip gratins right side up. Sprinkle with parsley.

Title: Rhubarb Meringue Categories: Dessert Yield: 9 Servings 1/2 c butter, softened 1 c all-purpose flour 1 tb sugar 3 eggs, separated 1 c sugar 2 tb all-purpose flour 1/4 ts salt 1/2 c half-and-half 2 1/2 c cut-up rhubarb 1/3 c sugar 1 ts vanilla 1/4 c flaked coconut Heat oven to 350?F. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes. Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes. Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.

Title: Baked Brie Categories: Appetizer Yield: 12 Appetizers 1 round brie cheese 1 egg 1 tb milk 1 ts chopped fresh rosemary fresh rosemary sprigs red currants fresh bay leaves Heat oven to 400?F. Place cheese on ungreased cookie sheet. Bake cheese 8 to 10 minutes or until cheese is soft and partially melted. Garnish with rosemary sprigs, currants and bay leaves.

Title: Corn Salad Categories: Salad Yield: 8 Servings 4 ears fresh sweet corn 1 tb olive oil 2 c chopped tomatoes 1/4 c chopped fresh basil leaves 1/2 ts salt 1/2 ts pepper 1/2 c chopped onion 2 tb olive oil 1 tb white wine vinegar Heat oven to 400&def;F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender. Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well. Cover and refrigerate salad until ready to serve.

Title: Chicken Marsala Categories: Main Dish Yield: 8 Servings 2 cloves garlic, minced 1 tb vegetable oil 8 boneless skinless chicken breasts 1/2 ts salt 1/2 ts pepper 12 oz sliced mushrooms, drained 1 c sweet marsala wine 1/2 c water 1/4 c cornstarch 3 tb chopped fresh parsley Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all. Cover; cook on Low heat setting 5 to 6 hours. Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened. Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot. To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.

Title: Asparagus Parmesan Categories: Side Dish Yield: 4 Servings 18 oz frozen cut asparagus 12 mushrooms, thinly sliced 4 ts butter 1/4 ts ground pepper 2 tb grated parmesan cheese Cook asparagus as directed on package???€“except add mushrooms during last minute of cooking; drain. Stir remaining ingredients into asparagus and mushrooms.

Title: Fruit Compote Categories: Dessert Yield: 6 Servings 1 c orange juice 1/2 c water 1/3 c maple syrup 1/2 c sweetened dried cranberries 1/3 c dried apricots, cut in half 2 pears, peeled & in bite-size pieces 2 tb sugar 1/4 ts pumpkin pie spice 2 cinnamon sticks In 2-quart saucepan, mix all ingredients until blended. Heat to boiling over medium high heat; reduce heat to low. Simmer uncovered 8 to 12 minutes or until pears are tender. Let stand at room temperature 10 minutes. Remove cinnamon sticks. Serve compote warm or cold.

Title: Pot Stickers Categories: Appetizer Yield: 24 Appetizers POT STICKERS: 1/2 lb lean ground pork 1/2 c chopped green onions 1 tb grated gingerroot 24 wonton skins 3 tb vegetable oil SAUCE: 2 tb sugar 2 tb soy sauce 2 tb rice vinegar 2 tb water 1/2 ts sesame oil 1/4 ts crushed red pepper flakes Line cookie sheet with cooking parchment paper. In small bowl, mix pork, onions and gingerroot. Working with 1 wonton skin at a time, place 1 heaping teaspoon pork mixture on center of each wonton skin. Moisten edges of wonton skin with water; fold in half over filling to form triangle and seal sides. Bring 2 ends together to form a hat shape. Place pot stickers on cookie sheet; cover with damp towel to keep from drying out. In Dutch oven, heat 3 quarts water to boiling. Add half of the pot stickers; boil about 5 minutes or until edges of wonton skins are clear. Using slotted spoon, remove pot stickers from water; drain thoroughly on paper towels. Repeat with remaining pot stickers. Meanwhile, in small bowl, mix sauce ingredients until sugar is dissolved; set aside. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add half of the pot stickers; cook 2 to 3 minutes or until crisp and golden brown on bottom. Turn; cook 2 to 3 minutes longer or until browned and crisp. Using pancake turner, remove pot stickers from oil; place on serving platter. Repeat with remaining tablespoon oil and remaining pot stickers. Serve warm with sauce.

Title: Strawberry Salad Categories: Salad Yield: 4 Servings DRESSING: 2 tb vegetable oil 2 tb honey 2 tb orange juice 1 tb cider vinegar 1 ts poppy seed 2 ts dijon mustard SALAD: 1 sm jicama 2 kiwifruit 1 c fresh strawberries 8 c ready-to-eat spinach In a tightly covered jar or container, shake all the dressing ingredients. Peel the jicama, removing the brown skin and a thin layer of the flesh just under the skin. The skin can sometimes be slightly tough. Cut about half of the jicama into about 1x 1/4-inch sticks to measure about 3/4 cup. Wrap remaining jicama and refrigerate for another use. Peel the kiwifruit. Cut lengthwise in half, then cut into slices. Rinse the strawberries with cool water and pat dry. Remove the leaves and cut the berries lengthwise into slices. Remove and discard the stems from the spinach leaves. Rinse the leaves in cool water. Shake off excess water and blot to dry with paper towels. Tear any large leaves into bite-size pieces. In a large salad bowl, place the spinach, strawberries, jicama sticks and kiwifruit slices. Shake the dressing again to mix ingredients. Pour the dressing over the salad ingredients, and toss with 2 large spoons or salad tongs. To keep salad crisp, serve immediately.

Title: Grilled Salmon Categories: Main Dish Yield: 8 Servings 1 tb packed brown sugar 1 tb butter, melted 1 tb olive oil 1 tb honey 1 tb soy sauce 1 clove garlic, minced 2 lb salmon fillet, cut into 8 pieces In small bowl, mix all ingredients except salmon. In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour. Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

Title: Angel Hair Pasta Categories: Side Dish Yield: 6 Servings 8 coz uncooked angel hair pasta 2 tb olive oil 2 cloves garlic, minced 3/4 c chopped fresh basil leaves 3/4 lag avocado, peeled and cut into cubes 4 mad tomatoes, cut into cubes 1/2 ts salt 1/4 ts pepper Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 3-quart saucepan over medium heat; add garlic. Cook 1 to 2 minutes, stirring occasionally, until garlic is tender but not brown; remove from heat. Stir basil, avocado and tomatoes into garlic in saucepan. Toss vegetable mixture and pasta. Sprinkle with salt and pepper.

Title: Praline Bars Categories: Dessert Yield: 24 Servings 24 graham cracker squares 1/2 c packed brown sugar 1/2 c butter 1/2 ts vanilla 1/2 c chopped pecans Heat oven to 350?F. Arrange graham crackers in single layer in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Heat brown sugar and butter to boiling in 2-quart saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla. Pour sugar mixture over crackers; spread evenly. Sprinkle with pecans. Bake 8 to 10 minutes or until bubbly; cool slightly. Cut between graham crackers into bars.