Recipe Archive 145 - Pazsaz Entertainment Network

Title: Baked Artichokes Categories: Appetizer Yield: 3 Servings 3 lg artichokes 8 oz brie cheese, rind removed, - cut into chunks 1/3 c heavy whipping cream 1 egg yolk 1/2 c grated parmesan cheese pepper 1/3 c plain bread crumbs 2 tb butter 1 ts dried thyme leaves Heat large pot of salted water to boiling. Cut off and discard top one-third of artichokes. Place artichokes in boiling water; boil 10 minutes, then drain upside down in colander. Grease or spray 8- or 9-inch pie plate; place artichokes upright in pie plate. If needed, trim ends of artichokes so they sit flat in pie plate. In 1-quart saucepan, heat Brie and cream over low heat, stirring occasionally, until smooth and creamy. Turn off heat and, while still stirring, add egg yolk and 1/4 cup of the parmesan cheese. Season with pepper. Set oven control to low broil, and position rack close to bottom of oven. Fill artichokes with cheese sauce. Sauce should cover tops and fill into artichoke leaves. In medium bowl, mix remaining 1/4 cup parmesan cheese, the bread crumbs, butter and thyme. Sprinkle over tops of artichokes. Broil 3 to 5 minutes, watching carefully, until golden.

Title: Asian Salad Categories: Salad Yield: 15 Servings DRESSING: 1/3 c canola oil 1/3 c rice vinegar 3 tb sugar 3/4 ts salt 1/2 ts pepper SALAD: 3 oz pkg ramen noodle soup mix 16 oz bag coleslaw mix 8 md green onions, sliced 1/2 c sliced almonds 1 md red bell pepper, in strips 2 oranges, peeled & chopped 2 c chopped fresh spinach leaves In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended. Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours.

Title: Garlic Chicken Categories: Main Dish Yield: 4 Servings 1/2 c diced onion 3/4 c honey 1/2 c soy sauce 1/4 c ketchup 2 tb olive oil 1 ts sesame oil 4 cloves garlic, minced 4 boned skinned chicken breasts 2 ts cornstarch 3 tb water 1 ts sesame seed In small bowl, mix onion, honey, soy sauce, ketchup, oil, sesame oil and garlic. Set aside. Place chicken in 4- to 5-quart slow cooker. Pour honey mixture evenly over chicken. Cover; cook on Low heat setting 4 hours. With slotted spoon, remove chicken from slow cooker, leaving sauce in cooker. In small bowl, stir cornstarch into water until dissolved. Pour into slow cooker; stir to combine with sauce. Cover; cook sauce on High heat setting 10 minutes longer or until sauce has thickened. While sauce is cooking, shred chicken with 2 forks. Return shredded chicken to slow cooker; toss with sauce. Sprinkle with sesame seed before serving.

Title: Sesame Noodles Categories: Side Dish Yield: 4 Servings 1 lb uncooked noodles or pasta 6 tb soy sauce 6 tb sesame tahini paste 3 tb packed brown sugar 1 tb sesame oil 3 cloves garlic, finely chopped 1 ds crushed red pepper flakes 2 green onions, finely chopped 2 ts sesame seed, toasted Cook noodles as directed on package. Drain; place in large bowl. Meanwhile, in small bowl, stir together soy sauce, tahini paste, brown sugar, sesame oil, garlic, and dash pepper flakes. Pour mixture over noodles in bowl; toss to coat noodles. Top with green onions and sesame seed. Serve warm or cold.

Title: Peach-Almond Cake Categories: Dessert Yield: 8 Servings 4 c sliced peaches 1/2 ts ground cinnamon 1 box yellow cake mix 3/4 c unsalted butter, melted 1/2 c sliced almonds Heat oven to 350?F. Grease 13x9-inch baking dish with butter or cooking spray. Toss peaches and cinnamon together in baking dish. Sprinkle cake mix evenly over top of peaches. Drizzle with butter; sprinkle with almonds. Bake about 45 minutes or until top is golden and peach juices are bubbling. Cool 10 minutes before serving.

Title: Potato Puffs Categories: Appetizer Yield: 24 Puffs 5 strips prosciutto 3 c leftover mashed potatoes 2 eggs salt, to taste pepper, to taste 1/4 c crumbled goat cheese 1/2 c grated cheddar cheese 1/4 c grated parmesan cheese Crisp up prosciutto by placing on cooking parchment paper-lined cookie sheet and baking in 350?F oven 10 to 15 minutes or until crisp. Crumble. Set aside. Leave oven on. In large bowl, stir together mashed potatoes, eggs, salt and pepper, goat cheese and slightly less than 1/2 cup cheddar cheese. Divide mixture among 24 nonstick mini muffin cups. Sprinkle with remaining cheddar and parmesan cheeses. Pop in the oven for 30 minutes. Top with crumbled prosciutto. Serve immediately.

Title: Broccoli Salad Categories: Salad Yield: 6 Servings 1 box harvest grains salad 3/4 c mayonnaise 3 c small fresh broccoli florets 1 1/2 c chopped apple 10 slices bacon, cooked and crumbled 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 and mayonnaise. Set aside. Place unopened bag of cooked grains into colander. Rinse bag with cold water; drain. Open bag of grains. Add grains, packet of cranberries and almonds from salad box, broccoli, apple and bacon to dressing; toss to coat. Serve immediately, or cover and refrigerate.

Title: Shrimp Linguini Categories: Main Dish Yield: 6 Servings 12 oz whole-wheat linguine 2 tb extra virgin olive oil, divided 1 shallot, peeled and diced 3 cloves garlic, minced 1 lb fresh raw shrimp, peeled, - tails removed, and patted dry 1 ts crushed red pepper flakes, divided 1 ts kosher salt, divided 1 ts black pepper, divided 12 oz frozen broccoli, thawed & drained 16 oz frozen vegetables, thawed & drained 1/4 c dry white wine zest and juice of 1 large lemon chopped fresh parsley, for garnish grated parmesan cheese, for garnish Bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Drain the pasta, reserving 1/4 cup of the pasta water, then toss with a bit of olive oil to prevent sticking. Set aside. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the shallot and cool until fragrant, about 2 minutes. Add the garlic and cook 1 additional minute. Add the shrimp, 1/2 teaspoon red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Saut?, stirring to coat with garlic, just until cooked through, about 3 minutes. Remove to a plate and set aside. Heat the remaining 1 tablespoon olive oil over medium high. Add the broccoli and other vegetables, the remaining 1/2 teaspoon red pepper, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook until the vegetables are hot and lightly saut?ed, 4 to 5 minutes. Add the white wine and return the shrimp to the skillet, then cook for 2 minutes, allowing the wine to reduce. Stir in the lemon zest and juice and remove from heat. Add the pasta to the skillet and toss. If the pasta is too dry, add a bit of the reserved pasta water. Serve warm, topped with parsley and parmesan.

Title: Rice Patties Categories: Side Dish Yield: 4 Servings 10 oz frozen broccoli & cheese sauce 2 tb grated parmesan cheese 1/2 ts garlic salt 1/4 ts red pepper sauce 2 c cooked brown rice 1/2 c marinara sauce Heat oven to 400?F. Line cookie sheet with foil; spray with cooking spray. Cook broccoli as directed on box; pour into medium bowl. With kitchen scissors, cut broccoli into 1/4- to 1/2-inch pieces. Add parmesan cheese, garlic salt and pepper sauce; mix well. Stir in rice. Shape mixture into 4 patties, about 1/2 inch thick. Place on foil-lined cookie sheet. Bake 15 minutes; turn. Bake 15 minutes longer or until light golden brown. Meanwhile, heat marinara sauce. Serve with patties.

Title: Raspberry Pie Categories: Dessert Yield: 8 Servings 4 c fresh raspberries 1 refrigerated pie crust, softened 1/4 c cold water 1 1/2 ts unflavored gelatin 2 pasteurized eggs 1/2 c sugar pinch of salt 3/4 c heavy whipping cream Rinse and dry raspberries. Place in food processor and puree until smooth. Pour through medium sieve over bowl to remove seeds. Keep at room temperature. Heat oven to 450?F. Bake pie crust as directed on box for one-crust baked shell using 9-inch glass pie plate. To make filling, pour cold water into 1-quart saucepan and sprinkle with gelatin. Let set until gelatin softens and swells, 5 to 10 minutes. Heat gelatin over medium heat until clear and fluid, stirring as needed to dissolve, 3 to 4 minutes. Stir gelatin mixture into raspberry puree. In bowl, using electric mixer on medium-high speed, beat eggs, sugar and salt until pale yellow; set aside. In large bowl, using electric mixer on medium-high speed, beat cream until thick, soft peaks form. Add egg mixture and raspberry puree, and beat until smooth. Pour filling into baked pie crust, smoothing top with rubber spatula. Refrigerate until filling is cold and firm, 4 to 6 hours. Cover and refrigerate any remaining pie.

Title: Biscuit Meatballs Categories: Appetizer Yield: 12 Servings 12 sm precooked meatballs 2 1/4 c original bisquick mix 2/3 c milk 2 tb butter, melted 1/4 c shredded parmesan cheese Heat oven to 450?F. In medium bowl, stir together bisquick mix and milk until it forms a dough. On surface lightly sprinkled with bisquick mix, roll dough 1/4 inch thick. Use 3-inch round cutter to cut 12 circles. Wrap meatballs in dough circles; brush bottoms with melted butter, then arrange evenly in ungreased 8-inch square baking dish or 9 1/2-inch round pie plate. Brush tops and sides with remaining butter; sprinkle evenly with cheese. Bake at least 12 minutes until tops are slightly browned and dough is cooked through.

Title: Tossed Salad Categories: Salad Yield: 6 Servings DRESSING: 1/4 c apple juice 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 romaine lettuce 2 c bite-size fresh spinach 1 c bite-size 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: Turkey Meatloaves Categories: Main Dish Yield: 6 Servings MEATLOAF: 1 tb olive oil 1 sm onion, finely chopped 2 carrots, peeled and diced 1 1/4 lb ground turkey breast 1/2 c plain greek yogurt 1/4 c ketchup 1 c plain panko bread crumbs 2 tb harissa chili paste 1/2 ts ground coriander 1/2 ts salt 1/4 ts pepper 2 cloves garlic, finely chopped 1 egg, slightly beaten TOPPING: 1/2 c ketchup 2 ts harissa chili paste 1 tb packed brown sugar Heat oven to 375?F. Line baking pan with sides with foil. In 10-inch skillet, heat oil over medium-high heat. Add onion and carrots; cook 5 to 10 minutes, stirring frequently, until crisp-tender. In large bowl, mix all Meatloaf ingredients until just combined (do not overmix). Shape mixture into 6 small loaves. Place in pan. In small bowl, mix Topping ingredients; spread over tops of meatloaves. Bake uncovered 35 to 40 minutes or until meat thermometer inserted in center of loaves reads 170?F. After meatloaves are done, let stand 5 minutes; drain. Remove from pan.

Title: Cauliflower Rice Categories: Side Dish Yield: 4 Servings 4 c cauliflower florets 2 tb olive oil 1/2 c chopped green onions 1/2 ts sea salt 1/4 c chicken broth 2 tb chopped fresh parsley 1 tb fresh thyme leaves In food processor, place 1 cup of the cauliflower. Cover, and pulse until coarsely ground to the size of grains of rice. Transfer to large bowl; repeat in three more batches with remaining cauliflower. Place 12-inch skillet over medium-high heat until hot. Add 1 tablespoon of the oil, then add green onions and salt. Cook 1 to 2 minutes or until green onions soften. Add remaining 1 tablespoon oil and the cauliflower; toss to coat. Cook 4 to 6 minutes or until lightly toasted and dried out. Add chicken broth. Heat to simmer until all liquid evaporates. Stir in parsley and thyme.

Title: Mint Parfait Categories: Dessert Yield: 2 Servings 2 fudge brownies, crumbled 6 tb white chocolate pudding 1 ts creme de menthe liqueur 1/2 ts green coarse sugar In a small bowl, stir pudding and creme de menthe. Dip the edge of a small mug in pudding and sugar, then layer pudding and crumbled brownie. Sprinkle green sugar on top.

Title: Chicken Wings Categories: Appetizer Yield: 12 Servings CHICKEN: 2 tb sriracha sauce 1 tb vegetable oil 1/2 ts salt 1/2 ts freshly cracked pepper 3 lb chicken wing drummettes 1/2 c all-purpose flour GLAZE: 1/4 c honey 2 tb apricot jam 2 tb sriracha sauce 1 tb soy sauce 2 ts fresh lime juice 3 cloves garlic, minced Heat oven to 425?F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray. In 1-gallon resealable food-storage plastic bag, mix sriracha sauce, oil, salt, pepper and drummettes. Seal bag; shake to coat. Add flour; seal bag, and shake until drummettes are coated with flour. Place drummettes on cookie sheets. Bake uncovered 30 minutes; turn drummettes over, and rotate cookie sheets. Bake 20 to 30 minutes longer or until golden brown and juice of drummettes is clear when thickest part is cut to bone. Meanwhile, in 1-quart saucepan, mix Glaze ingredients; heat to simmering over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat; set aside. In large bowl, toss drummettes with sauce. Serve warm.

Title: Cobb Salad Categories: Salad Yield: 6 Servings 4 oz italian bread, in cubes cooking spray 5 hard-cooked eggs 12 oz mixed salad greens 15 oz can chickpeas, drained, rinsed 1 c green bell pepper, chopped 1/2 c red onion, chopped 1/2 c ranch dressing 1/3 c crumbled blue cheese freshly ground pepper Heat oven to 350?F. On ungreased cookie sheet, place bread cubes in single layer; lightly spray bread cubes with cooking spray. Bake 12 minutes or until firm. Cool on cooling rack 2 minutes. Meanwhile, cut eggs lengthwise in half; remove and reserve 3 yolks for later use. Chop egg whites and remaining yolks. In large bowl, toss salad greens, chickpeas, bell pepper, onion and chopped eggs. Add toasted bread cubes; toss gently. Divide salad evenly among 5 plates. In small bowl, mix ranch dressing and cheese. Drizzle dressing evenly over salads. Sprinkle with pepper.

Title: Salmon Burgers Categories: Main Dish Yield: 4 Servings BURGERS: 1 lb skinless salmon, in cubes 2 tb grated gingerroot 4 green onions, thinly sliced 1/3 c plain panko bread crumbs 4 ts soy sauce 1 tb olive oil AIOLI: 1/2 c plain yogurt 1/4 ts salt 1/2 ts wasabi powder 1 ts honey 2 cloves garlic, minced TOPPING: 4 large leaves red leaf lettuce 1 avocado, thinly sliced Heat oven to 400?F. In food processor, place salmon, gingerroot and green onions. Cover; pulse several times until mixture comes together. Empty contents into large bowl. Add bread crumbs and soy sauce; mix with hands. Shape mixture into 4 patties, 1/2 to 3/4 inch thick. Heat 10-inch ovenproof skillet or grill pan over medium-high heat. Add 1 tablespoon oil and the patties. Cook 3 minutes; turn patties, and transfer pan to oven. Bake 8 to 10 minutes or until cooked through. Meanwhile, mix Aioli ingredients in small bowl. Serve each burger in a lettuce wrap topped with 2 tablespoons aioli and several slices avocado.

Title: Sesame Noodles Categories: Side Dish Yield: 4 Servings 1 lb package uncooked noodles 6 tb soy sauce 6 tb sesame tahini paste 3 tb packed brown sugar 1 tb sesame oil 3 cloves garlic, minced 1 ds crushed red pepper flakes 2 green onions, finely chopped 2 ts sesame seeds, toasted Cook noodles as directed on package. Drain; place in large bowl. Meanwhile, in small bowl, stir together soy sauce, tahini paste, brown sugar, sesame oil, garlic, and dash pepper flakes. Pour mixture over noodles in bowl; toss to coat noodles. Top with green onions and sesame seeds. Serve warm or cold.

Title: Shortcake Trifle Categories: Dessert Yield: 2 Servings 2 lemon bars, crumbled 1/3 c instant lemon pudding, prepared 1/3 c greek yogurt 1/3 c fresh strawberries, sliced Break apart a lemon bar and some strawberries and swirl together greek yogurt with a little lemon pudding. Create two layers of each.

Title: Brie Popovers Categories: Appetizer Yield: 24 Popovers 2 eggs 1 c all-purpose flour 1 c milk 1 ts sugar 1/2 ts salt 1/2 lb brie, in 24 chunks Heat oven to 450?F. Generously grease 24 small muffin cups, 1 3/4x1 inch. In medium bowl, beat eggs slightly with fork or wire whisk. Beat in flour, milk, sugar and salt just until smooth. Fill cups about two-thirds full. Bake 5 minutes. Reduce oven temperature to 350?F. Bake about 10 minutes longer or until crusty and golden brown. Cut a small slit in top of each popover. Insert cheese chunk in each popover. Bake 5 minutes. Immediately remove from pans. Serve hot.

Title: Carrot Salad Categories: Salad Yield: 8 Servings 1 lb carrots, shredded 1 c chopped unpeeled apple 1/2 c raisins 1 tb chopped pecans, toasted 1/4 c plain yogurt 1/4 c sour cream 1/4 c mayonnaise 1 tb honey 1/4 ts grated lemon peel 1 ts fresh lemon juice 1 ts grated gingerroot 1/8 ts salt In large bowl, toss carrots, apple, raisins and 1 tablespoon pecans. In small bowl, mix yogurt, sour cream, mayonnaise, honey, lemon peel, lemon juice, gingerroot and salt. Spoon over carrot mixture; toss gently to coat. Serve, or cover and refrigerate up to 2 hours. Garnish with additional chopped pecans.

Title: Sloppy Joes Categories: Main Dish Yield: 8 Servings 1 c chicken stock 2 tb steak sauce 1 tb dijon mustard 1 lb ground beef 2 tb butter 8 oz mushrooms, sliced 1 c white onion, chopped 2 tb all-purpose flour 8 regular-size burger buns 1/2 c shredded sharp cheddar In medium bowl, mix stock, steak sauce and mustard; set aside. In 12-inch skillet, cook beef over medium-high heat 7 to 8 minutes, stirring frequently, until browned; drain. Set aside. Add butter to any remaining drippings in skillet; add mushrooms and onion. Cook 7 to 8 minutes or until onions are translucent and mushrooms are browned. Sprinkle flour over vegetables. Cook 1 to 2 minutes or until flour browns and begins to smell nutty. Return beef to pan, and stir in stock mixture. Return to simmering; cook 3 to 4 minutes or until thickened. Place about 1/3 cup mixture over bottom of each bun, top with 1 tablespoon cheese, then top bun.

Title: Bean Croquettes Categories: Side Dish Yield: 4 Servings SALSA: 2 c chopped tomatoes 2 c chopped pineapple 2 tb chopped fresh cilantro 1/4 ts salt CROQUETTES: 30 oz black beans, rinsed 1 tb ground cumin 1 ts ground coriander 1 clove garlic, grated 1 c frozen corn, thawed 1 c finely chopped onion 1/4 c chopped fresh cilantro 1/2 c plain bread crumbs Heat oven to 450?F. Spray cookie sheet with cooking spray. In large bowl, mix salsa ingredients; set aside. In another large bowl, add black beans, cumin, coriander and garlic. Using potato masher or fork, mash beans until no whole beans remain. Stir in corn, onion, cilantro and 1/4 cup of the bread crumbs. In medium bowl, add remaining 1/4 cup bread crumbs. Measure 1/4 cup bean mixture at a time, and form into a ball. Roll in bread crumbs. Place on cookie sheet. Bake 15 to 20 minutes or until heated through. Serve with salsa.

Title: Mint Brownies Categories: Dessert Yield: 36 Brownies BROWNIES: 1 box brownie mix ingredients needed by mix FILLING: 1/4 c butter, softened 4 oz cream cheese, softened 1/4 c heavy whipping cream 4 c powdered sugar 1/2 ts mint extract 3 drops green food color TOPPING: 1/2 c heavy whipping cream 12 oz bag semisweet chocolate chips 1/2 c butter Heat oven to 350?F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make brownie mix as directed on box for 13x9-inch pan. Cool completely, about 1 1/2 hours. In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 1/4 cup whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Add mint extract and food color; blend well. Spread over cooled brownies. Refrigerate about 1 hour or until set. Meanwhile, in nonstick 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm. Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting, let stand 20 minutes at room temperature. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.