Recipe Archive 141 - Pazsaz Entertainment Network

Title: Glazed Meatballs Categories: Appetizer Yield: 80 Appetizers 12 oz jar pineapple preserves 8 oz jar Dijon mustard 8 oz can pineapple tidbits, undrained 1/2 c firmly packed dark brown sugar 1 ts curry powder 2 1/2 lb frozen cooked meatballs In small saucepan, combine all ingredients except meatballs. Bring to a boil. Place meatballs in 2 1/2 to 3-quart slow cooker. Stir in preserves mixture. Cover; cook on High setting for 4 hours, stirring twice. Stir well before serving.

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?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: Cheddar Burger Categories: Main Dish Yield: 4 Servings BURGERS: 1 lb ground beef sirloin 1/4 c steak sauce salt, to taste ground black pepper, to taste 4 thick slices Cheddar cheese SAUCE: 4 thick slices bacon, chopped 1/2 lg onion, chopped 1 ts packed brown sugar salt, to taste ground black pepper, to taste 1/2 c ketchup Heat gas or charcoal grill. In large bowl, mix beef, steak sauce, salt and pepper. Shape into 4 patties; set aside. In 8-inch skillet, cook bacon until browned. Add onion, brown sugar, salt and pepper; cook about 3 minutes or until onion is cooked. Stir in ketchup; cook 1 to 2 minutes. Remove from heat. Transfer sauce to bowl; cover and set aside. Place patties on grill over medium heat. Cook about 5 minutes on each side or until meat thermometer inserted in center of patties reads 160?F. Top with cheese; cook 1 minute longer. Place patties on bottom halves of buns. Top with warm sauce; cover with top halves of buns.

Title: Garlic Fries Categories: Side Dish Yield: 4 Servings 4 md red potatoes, in 8 wedges 2 ts olive vegetable oil 1 ts dried basil leaves 1 ts garlic salt Heat oven to 500?F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potatoes with oil to coat. Sprinkle with basil and garlic salt. Arrange in single layer in baking pan. Bake uncovered 15 to 18 minutes, stirring once, until potatoes are tender but crisp on outside.

Title: S'mores Dip Categories: Dessert Yield: 10 Servings 12 oz bag milk chocolate chips 10 oz bag large marshmallows 1/2 c heavy whipping cream 1 ts vanilla graham crackers strawberries Spray 3- to 4-quart slow cooker with cooking spray. Place chocolate chips and marshmallows in slow cooker. In small bowl, mix heavy cream and vanilla. Pour into slow cooker, and stir together. Cover and cook on Low heat setting 1 1/2 to 2 hours, stirring halfway through. Serve with graham crackers and strawberries as dippers.

Title: Malt Smoothies Categories: Beverages Yield: 6 Servings 2 1/4 c milk 3/4 c chocolate syrup 3 tb chocolate malted milk powder 1 qt vanilla ice cream Place 3/4 cup of the milk, 1/4 cup of the chocolate syrup and 1 tablespoon malted milk powder in blender. Cover and blend on high speed 2 seconds. Add 3 scoops vanilla ice cream. Cover and blend on low speed about 5 second longer or until smooth. Pour into two glasses. Repeat 2 times with remaining milk, syrup, malted milk powder and ice cream.

Title: Mandarin Salad Categories: Salad Yield: 6 Servings ALMONDS: 1/4 c sliced almonds 4 ts sugar DRESSING: 1/4 c vegetable oil 2 tb sugar 2 tb white vinegar 1 tb chopped fresh parsley 1/2 ts salt 1 ds pepper 1 ds red pepper sauce SALAD: 1/2 sm head lettuce, torn 1/2 bunch romaine lettuce, torn 2 md celery stalks, chopped 2 md green onions, thinly sliced 11 oz can mandarin orange, drained In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart. In tightly covered container, shake all dressing ingredients. Refrigerate until serving time. In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.

Title: Cheddar Tenders Categories: Main Dish Yield: 4 Servings 1 egg 1/2 c panko crispy bread crumbs 1/2 c shredded cheddar cheese 3 oz cooked real bacon bits 14 oz uncooked chicken tenders sour cream Heat oven to 400?F. Spray large cookie sheet with cooking spray. In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with sour cream.

Title: Barbecued Beans Categories: Side Dish Yield: 12 Servings 1/2 lb bacon, cut into pieces 1 md onion, chopped 1 c ketchup 1/2 c packed brown sugar 1/4 c light molasses 1 tb cider vinegar 1 ts ground mustard 30 oz can northern beans, rinsed 30 oz can black beans, 1/2 cup - liquid reserved In 10-inch skillet, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onions are tender; drain. In 3 1/2- to 4-quart slow cooker, mix bacon, onion and remaining ingredients, including reserved liquid. Cover; cook on Low heat setting 3 to 4 hours.

Title: Frozen Yogonanas Categories: Dessert Yield: 14 Servings 12 oz strawberry yogurt 14 wooden sticks with rounded ends 7 lg bananas, peeled and cut crosswise 2 c graham cereal, finely crushed Cover cookie sheet with waxed paper. Place yogurt in shallow bowl. Carefully insert wooden stick into cut end of each banana half. Roll each banana in yogurt, then sprinkle with cereal. Place on cookie sheet. Freeze about 2 hours or until firm. Cover tightly and keep frozen.

Title: Lemonade Tea Categories: Beverages Yield: 20 Servings 24 oz frozen lemonade concentrate 3 qt iced tea fresh mint sprig Thaw frozen lemonade concentrate. Make lemonade as directed on can, using punch bowl or large container. Stir in tea. Serve over ice. Garnish with mint.

Title: Bean Soup Categories: Soup Yield: 8 Servings 2 tb olive oil 2 md carrots, sliced 1 lg onion, chopped 1 stalk celery, chopped 2 cloves garlic, minced 30 oz great northern beans, rinsed 28 oz diced tomatoes, undrained 2 ts dried basil leaves 1 ts dried oregano leaves 1/2 ts salt 1/4 ts pepper 4 c vegetable broth 4 c packed fresh spinach leaves 1/2 c shredded parmesan cheese In 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender. Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender. Increase heat to medium; stir in spinach. Cover; cook 3 to 5 minutes longer or spinach is wilted. Ladle soup into bowls; top each with cheese.

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, in 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: Zucchini Cakes Categories: Side Dish Yield: 4 Servings 1 c grated zucchini 1/2 c frozen corn, thawed 1/4 c chopped onion 1 egg 1 c flour 1 tb milk 1 tb olive oil 1 1/2 ts baking powder 1 ts salt 1/2 ts pepper vegetable oil for cooking 1/3 c sour cream 1 c cherry tomatoes, quartered fresh basil sprigs In large bowl, stir together zucchini, corn, onion, egg, flour, milk, olive oil, baking powder, salt and pepper. Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350???F). For each corn cake, 1/4 cup batter onto hot griddle. Cook until golden brown on both sides. Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

Title: Monkey Bread Categories: Dessert Yield: 12 Servings 2/3 c granulated sugar 2 ts cinnamon 4 cans refrigerated biscuits 10 tb butter 1 c packed brown sugar Heat oven to 350&de;F. Grease or spray 12-cup fluted tube pan. Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into biscuits; cut each in quarters. Shake biscuit quarters in bag to coat; place in pan. Sprinkle any extra sugar mixture over biscuits. In 1-quart saucepan, bring butter and brown sugar to boiling over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuit quarters. Bake 30 to 45 minutes or until golden brown. Cool 5 minutes. Turn upside down; pull apart to serve.

Title: Onion Bruschetta Categories: Appetizers Yield: 24 Servings 1/2 c butter 3 lg red onions, thinly sliced 1/4 c sugar 3 tb balsamic vinegar 1 loaf baguette bread, in slices 8 oz soft cream cheese 2 tb chopped fresh parsley In 12-inch heavy skillet, melt butter well. Stir in sugar and vinegar. Cook 9 to 10 minutes, stirring frequently, until onions are very soft and light golden brown. Cool onion mixture slightly, about 10 minutes. Set oven control to broil. Place bread slices on cookie sheet. Broil with tops 4 inches from heat 1 to 2 minutes or until lightly browned. Turn bread; broil 1 to 2 minutes longer or until lightly browned. Spread about 2 teaspoons cream cheese on each bread slice. Top each with 1 tablespoon onion mixture; sprinkle with small amount of parsley.

Title: Potato Salad Categories: Salad Yield: 10 Servings 1 1/2 lb white potatoes, peeled 1 1/2 c mayonnaise 1 tb cider vinegar 1 tb yellow mustard 1 ts salt 1/4 ts pepper 2 md stalks celery, chopped 1 md onion, chopped 4 hard-cooked eggs, chopped paprika Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Title: Spiced Tilapia Categories: Main Dish Yield: 4 Servings SAUCE: 1 ripe mango, peeled and diced grated peel and juice of 1 lime 2 green onions, coarsely chopped 1 tb honey 1/2 ts coarse salt FISH: 1 egg 2 tb milk 1 c original bisquick mix 1/2 ts coarse salt 1/4 ts freshly ground pepper 4 tilapia fillets 1/4 c canola oil 1 ts chili paste 1 tb chopped fresh cilantro In food processor, place all sauce ingredients. Cover; process until smooth. Set aside until serving time. In shallow dish, beat egg and milk with fork. In another shallow dish, mix bisquick mix, salt and pepper. Dip fillets in egg mixture, then coat with bisquick mixture. In 12-inch skillet, heat oil and chili paste over medium heat; stir to combine. Cook fillets in oil 4 to 6 minutes, turning once, until golden brown and fish flakes easily with fork. To serve, place fish on serving platter or individual plates. Drizzle evenly with sauce; sprinkle with cilantro.

Title: Pasta Rice Categories: Side Dish Yield: 16 Servings 2 tb olive oil 7 oz vermicelli, in 1-inch lengths 1/2 c finely chopped onion 1 clove garlic, finely chopped 2 c converted long grain white rice 4 c chicken broth 1 ts salt fresh cilantro leaves In 12-inch skillet, heat oil over medium-high heat. Stir in pasta; cook and stir 3 to 5 minutes or until golden brown. Stir in onion and garlic; cook 2 to 3 minutes, stirring constantly, until tender. Stir in rice; cook 30 to 60 seconds or until light golden brown. Stir in chicken broth and salt. Reduce heat to low; cover and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Garnish with cilantro leaves.

Title: Apple Cake Categories: Dessert Yield: 8 Servings 1/2 c butter, softened 1 c sugar 2 eggs 1/4 ts vanilla 1 1/4 c all-purpose flour 1 ts baking soda 1 ts ground cinnamon 1/4 ts salt 1 1/2 c shredded peeled apples 1/2 c chopped walnuts 1 quart vanilla ice cream Heat oven to 350^deg;F. Spray 9-inch round cake pan with baking spray with flour. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and walnuts. Spoon into pan. Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream.

Title: Mango Smoothies Categories: Beverages Yield: 6 Servings 2 mangoes, peeled and chopped 2 c mango sorbet 12 oz vanilla yogurt 1 1/2 c milk In blender, place ingredients. Cover; blend on high speed until smooth. Pour into 6 glasses. Serve immediately.

Title: Grain Salad Categories: Salad Yield: 6 Servings 1 box grain salad mix 2 tb olive oil 2 tb cold water 1 1/2 c cucumber slices, quartered 1 c grape tomatoes, halved 1 c pitted kalamata olives 3 tb chopped fresh parsley 4 oz chunk feta cheese, in cubes Fill 3-quart saucepan half full with water; heat to boiling. Carefully place unopened bag of grains (from salad box) in water. Gently boil uncovered 17 minutes, turning bag once halfway through cooking. Meanwhile, in large bowl, mix dressing mix (from salad box), oil and cold water. Set aside. Place unopened bag of cooked grains into colander. Rinse bag with cold water; drain. Open bag of grains. Add grains, packet of almonds (from salad box), cucumbers, tomatoes, olives, parsley and cheese to dressing; toss to coat. Serve immediately, or cover and refrigerate.

Title: Mini Meat Loaves Categories: Main Dish Yield: 6 Servings 1/2 c ketchup 2 tb packed brown sugar 1 lb lean ground beef 1/2 lb ground pork 1/2 c flour 1/4 ts pepper 1 sm onion, finely chopped 1 egg Heat oven to 450?F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed. Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture. Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160?F.

Title: Twice-Baked Potatoes Categories: Side Dish Yield: 8 Servings 4 lg unpeeled russet potatoes 1/2 c milk 1/4 c butter, softened 1/4 ts salt 1 ds pepper 1 c shredded cheddar cheese 1 tb chopped fresh chives Heat oven to 375?F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork. When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet. Increase oven temperature to 400?F. Bake about 20 minutes or until hot.

Title: Banana Crepes Categories: Dessert Yield: 12 Servings CREPES: 1 c original bisquick mix 3/4 c milk 2 eggs FILLING: 1 1/2 c whipping cream 1/4 c sugar 3 bananas, sliced 10 oz frozen strawberries, partially thawed 1/4 c chopped walnuts In small bowl, stir all crepe ingredients until blended. Grease 6- or 7-inch skillet with shortening or cooking spray; heat over medium-high heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out. In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon about 3 tablespoons whipped cream down center of each crepe; top with 4 or 5 banana slices. Roll up; top each crepe with whipped cream, strawberries and walnuts.