Recipe Archive 146 - Pazsaz Entertainment Network

Title: Sweet Tea Categories: Beverages Yield: 8 Servings 8 c cold water 6 iced tea bags 1 c sugar ice lemon slices fresh mint sprigs Heat 4 cups of the water to boiling. In large heatproof bowl, place tea bags; pour boiling water over tea bags. Cover with foil; let steep 15 to 20 minutes. Remove and discard tea bags. Add sugar to tea; stir until sugar is dissolved. Pour into large heatproof pitcher. Stir in remaining 4 cups cold water. Refrigerate until chilled. Serve tea well chilled over ice, garnished with lemon and mint.

Title: Tzatziki Salad Categories: Salad Yield: 10 Servings 16 oz greek plain yogurt 1/4 c olive oil 1 tb chopped fresh dill weed 1 tb lemon juice 1 ts coarse sea salt 1/2 ts freshly ground pepper 3 cloves garlic, peeled 16 oz penne pasta 1 c pitted kalamata olives, sliced 2 cucumbers, peeled and chopped 3/4 c sun-dried tomatoes in oil, chopped 9.9 oz marinated artichoke hearts, chopped 1 1/2 c crumbled feta cheese In food processor, place yogurt, oil, dill, lemon juice, salt, pepper and garlic. Cover; process 30 seconds or until garlic is chopped and mixture is thoroughly blended. Transfer to bowl. Cover; refrigerate at least 1 hour but no longer than 24 hours. Cook and drain pasta as directed on package. Rinse with cold water to cool; drain. In large bowl, stir together cooked pasta, olives, cucumbers, tomatoes and artichoke hearts until well blended. Add yogurt mixture; stir just until well coated. Gently stir in cheese. Cover; refrigerate 1 hour. Garnish with additional dill.

Title: Pasta Cupcakes Categories: Main Dish Yield: 6 Servings 2 c uncooked rigatoni pasta 10 oz frozen broccoli & cheese sauce 1/4 c sour cream 4 tb grated parmesan cheese 1/4 c milk 1/4 ts dried basil leaves 6 foil baking cups Heat oven to 350?F. Cook and drain pasta as directed on package. Do not rinse pasta. Meanwhile, cook broccoli as directed on box. Cool 1 minute. Place broccoli & cheese sauce, sour cream, 2 tablespoons of the parmesan cheese, the milk and basil in food processor. Cover; process 1/2 to 1 minute or until almost pureed. Place foil baking cup in each of 6 regular-size muffin cups; spray with cooking spray. Place enough cooked rigatoni upright in each lined cup to keep them standing up. Spoon broccoli mixture over and around the pasta, filling pasta tubes as much as possible. Use spoon to push filling between pasta tubes. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake 20 to 25 minutes or until tops are beginning to brown.

Title: Buttered Rice Categories: Side Dish Yield: 4 Servings 1 c raw instant brown rice 1 1/4 c water 2 tb butter 1 bell pepper, finely chopped 1 c frozen sweet peas 2 md green onions, thinly sliced 1/4 c grated parmesan cheese salt, to taste ground pepper, to taste Cook rice in water as directed on package. Meanwhile, in large skillet, melt butter over medium heat. Add bell pepper; cook about 2 minutes, stirring occasionally, until pepper begins to soften. Add peas and onions. Cook about 3 minutes longer, stirring occasionally, until bell pepper is crisp-tender and peas are thoroughly heated. Add cooked rice to skillet with vegetables; stir to combine. Stir in parmesan cheese. Season with salt and pepper.

Title: Cheesecake Blondies Categories: Dessert Yield: 12 Servings 1 pouch sugar cookie mix 1/2 c unsalted butter, softened 1/4 c sour cream 2 eggs 8 oz cream cheese, softened 2 tb granulated sugar 10 oz jar lemon curd powdered sugar Heat oven to 350?F. Line 8-inch square pan with cooking parchment paper, leaving a few inches overhanging on each side. Spray with cooking spray; set aside. In medium bowl, mix cookie mix, softened butter, sour cream and 1 of the eggs. Spread two-thirds of the mixture into pan. In small bowl, beat cream cheese with remaining egg, the granulated sugar and 2 tablespoons of the lemon curd. Spread mixture evenly over cookie layer. Drop remaining lemon curd by dollops over cream cheese mixture; swirl with a knife. Drop remaining cookie dough by dollops on top. Bake 35 to 40 minutes or until edges are golden and center is set. Cool completely. Cover with plastic wrap; refrigerate at least 2 hours before cutting and serving. Can be made ahead and refrigerated overnight. Serve sprinkled with powdered sugar.

Title: Cheese Bites Categories: Appetizer Yield: 24 Appetizers 1 1/3 c shredded sharp cheddar 1/2 c crumbled feta cheese 1/2 c butter, softened & cut up 1 c all-purpose flour 1/2 ts ground cumin 1/4 ts salt 1/4 ts pepper 1/4 ts red pepper sauce 2 tb chopped fresh parsley Heat oven to 400?F. Line large cookie sheet with cooking parchment paper. In medium bowl, beat all ingredients except parsley on medium speed until smooth. Stir in parsley. On lightly floured surface, knead dough 10 to 12 times; shape into ball. Roll into 24 balls, using about 2 teaspoons dough per ball; place on cookie sheet 1 1/2 inches apart. Bake 15 to 20 minutes or until golden brown and set. Serve warm.

Title: Apple Salad Categories: Salad Yield: 12 Servings 4 c torn romaine lettuce 1/4 c diced dried apricots 1/4 c butter toffee sliced almonds 1 apple, cored & cubed 4 green onions, sliced 1/4 c orange marmalade 2 tb olive oil 1 tb lemon juice In large bowl, mix lettuce, apricots, almonds, apple and onions. In small bowl, mix marmalade, oil and lemon juice until well blended. Drizzle over salad; toss to mix.

Title: Chicken Tenders Categories: Main Dish Yield: 4 Servings 14 oz unbreaded raw chicken tenders 1 ts salt 1/2 ts freshly ground black pepper 1 c all-purpose flour 1/2 c buttermilk 2 c vegetable oil 3 tb butter 1 ts paprika 1 ts ground cayenne 1/4 ts garlic powder Season chicken tenders with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In shallow bowl, mix flour, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper with whisk. In another shallow bowl, beat buttermilk and hot sauce together with whisk. Dredge chicken tenders in seasoned flour, then in buttermilk mixture, and back in flour. In 12-inch skillet, heat oil over medium-high heat until 350?F. Fry tenders in hot oil, all at once, about 5 minutes, turning once, until deep golden brown and no longer pink in center. Place on rack lined with paper towels to drain, with paper towels underneath rack. In 1-quart saucepan, melt butter over medium-low heat. Beat in paprika, red pepper and garlic powder with whisk. Brush fried chicken tenders with spicy butter.

Title: Cheesy Potatoes Categories: Side Dish Yield: 12 Servings 2 tb butter, softened 3 tb all-purpose flour 2 ts chopped fresh thyme leaves 1 ts salt 1/2 ts freshly ground pepper 3 c whipping cream 6 lg russet baking potatoes 3 cloves garlic, finely chopped 1 md leek, rinsed & thinly sliced 1 1/2 c shredded sharp cheddar Heat oven to 400?F. Grease 13x9-inch glass baking dish with softened butter. In large bowl, mix flour, thyme, salt and pepper. Gradually add whipping cream, stirring with whisk until smooth. Peel potatoes; cut into 1/4-inch slices, then cut slices into quarters. Add potatoes, garlic and leek to cream mixture, stirring to coat. Spoon potato mixture into baking dish. Cover with foil; bake 30 minutes. Uncover; bake 25 minutes or until top is lightly browned and potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Serve immediately.

Title: Chocolate Bars Categories: Dessert Yield: 25 Bars 1/2 c butter 10 oz bag mint chocolate chips 2 c chocolate cookie crumbs 1/4 c butter, softened 1 tb milk 1/2 ts peppermint extract 1/2 ts vanilla 1 drop green food color 2 c powdered sugar 1/3 c butter Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes. Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth. Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.

Title: Bacon Candy Categories: Appetizer Yield: 24 Appetizers 3 c packed light brown sugar 24 slices applewood-smoked bacon Heat oven to 425?F. Line large cookie sheet with sides with foil; place large metal cooling rack on foil. On large plate, spread brown sugar. Coat half of the bacon slices with brown sugar, pressing to be sure plenty of sugar sticks to both sides of bacon. Place bacon in single layer on rack in pan. Bake 18 to 20 minutes or until crisp. Remove bacon from rack to serving platter to cool. Repeat with remaining bacon and brown sugar.

Title: Spaghetti Categories: Salad Yield: 6 Servings 1 lb uncooked spaghetti 1 ts olive oil 8 oz fresh baby spinach 2 c diced cooked chicken 22 oz jar alfredo pasta sauce 15 oz ricotta cheese 1 1/2 c mozzarella cheese 1 egg 2 cloves garlic, minced 1 ts salt 1 ts pepper 2 ts chopped fresh parsley Heat oven to 350?F. Spray 13x9-inch baking dish with cooking spray. Cook spaghetti to al dente as directed on package; drain. Return to pan. Meanwhile, in 10-inch skillet, heat olive oil over medium heat. Add spinach; cook about 3 minutes or until wilted; set aside. Add chicken and alfredo sauce to spaghetti; toss to coat. Spread half of the mixture in baking dish. In medium bowl, stir ricotta cheese, 1 cup of the mozzarella cheese, the egg, garlic, salt and pepper; stir well to combine. Spread cheese mixture over spaghetti mixture in baking dish. Top with wilted spinach. Top with remaining spaghetti; sprinkle with remaining 1/2 cup mozzarella cheese. Bake 20 minutes. Sprinkle with parsley before serving.

Title: Stuffed Tenderloin Categories: Main Dish Yield: 6 Servings BEEF: 1 tb olive oil 1 tb butter 1 lg onion, thinly sliced 2 cloves garlic, minced 3 c fresh baby spinach leaves 2 ts chopped fresh thyme leaves 1 ts salt 1 ts freshly ground pepper 2 lb beef tenderloin, trimmed SAUCE: 2 tb butter 1 shallot, finely chopped 1/2 c brandy 2 c whipping cream 2 ts dijon mustard 2 ts lemon juice 1/4 ts salt 1/4 ts freshly ground pepper Heat oven to 425?F. In 10-inch skillet, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook 8 to 10 minutes, stirring occasionally, until golden brown. Stir in spinach, thyme, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper; cook 1 to 2 minutes, stirring frequently, until spinach is wilted. Cool 5 minutes. With long knife, cut horizontally through long side of tenderloin, halfway up side of meat, stopping about 1/2 inch from other side. Open beef; cover with plastic wrap. Pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle beef with remaining 1/2 teaspoon each salt and pepper. Spoon spinach mixture over beef to within 1 inch of edges. Tightly roll up, beginning with long side. Tie with kitchen string at 1 1/2-inch intervals. Place beef, seam side down, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of beef. Bake uncovered 25 to 30 minutes or until thermometer reads 135?F (for medium-rare). Cover loosely with foil; let stand 10 minutes or until thermometer reads 140?F. Meanwhile, in 2-quart saucepan, melt 2 tablespoons butter over medium-high heat. Cook shallots in butter 2 minutes or until tender. Stir in brandy; heat to boiling. Boil 3 minutes or until liquid is reduced by half. Add whipping cream. Return to boiling; reduce heat. Simmer uncovered about 30 minutes or until reduced to about 1 1/2 cups. Remove from heat; stir in mustard, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove string from beef before slicing. Serve beef with cream sauce.

Title: Stuffed Poblanos Categories: Side Dish Yield: 4 Servings 4.7 oz box scalloped potatoes hot water needed by potatoes 1/4 c chopped green chiles, drained 2 oz cream cheese, softened 4 md poblano chiles 1/2 c salsa sour cream Make potatoes as directed on box for stove-top directions, omitting milk and margarine. After simmering, remove from heat; stir in chiles and cream cheese. Meanwhile, cook poblano chiles directly on grate of gas stove about 5 minutes, turning with tongs or fork to cook all sides of skin. Place chiles in food-storage plastic bag 5 minutes. Peel chiles under cold water. Open on one side; remove and discard seeds. Heat oven to 350?F. Fill each poblano chile with potato mixture; place in ungreased 13x9-inch glass baking dish. Bake 15 to 20 minutes or until filling is hot and chiles are soft. Let stand 5 minutes before serving. Serve with salsa and sour cream.

Title: Nutella Fudge Categories: Dessert Yield: 64 Pieces 2 c milk chocolate chips 1 c hazelnut spread with cocoa 1 lb milk chocolate frosting 1 c Golden Grahams cereal 1 c miniature marshmallows Line 8- or 9-inch square pan with foil; spray with cooking spray. In large microwavable bowl, microwave chocolate chips and hazelnut spread uncovered on High in 30-second intervals, stirring after each interval, 40 seconds to 2 minutes or until smooth. Stir in frosting; microwave uncovered on High 20 to 30 seconds or until melted. Stir in cereal and marshmallows; blend well. Spread evenly in pan. Refrigerate uncovered until set, about 1 hour. Cut into 8 rows by 8 rows. Store covered in refrigerator.

Title: Elote Poppers Categories: Appetizer Yield: 30 Appetizers POPPERS: 1 c all-purpose flour 2 tb taco seasoning mix 1 ts baking powder 1 egg 2/3 c milk 1 1/2 c frozen corn, cooked 1 tb butter, melted 1 c crumbled queso fresco cheese AIOLI: 1 c mayonnaise 1/4 c fresh lime juice 2 tb chopped fresh cilantro In deep fat fryer or heavy saucepan, heat at least 2 inches oil to 350?F. While oil is heating, mix popper ingredients in large bowl, stirring well. Drop tablespoonful-size pieces of dough into hot oil. Fry 2 to 3 minutes or until deep golden brown. Drain on paper towels. Mix aioli ingredients. Serve with warm poppers.

Title: Jicama Salad Categories: Salad Yield: 8 Servings DRESSING: 2 tb low-fat yogurt 1 tb white wine vinegar 1 tb agave nectar 1 1/2 ts dijon mustard 1/2 ts chili paste 1/4 ts ground cumin 1/8 ts salt 1/8 ts ground coriander 1/8 ts pepper SALAD: 1/2 lb jicama, peeled, in strips 1/2 english cucumber, in strips 4 oranges, peeled, sectioned 1/2 bunch fresh cilantro, chopped In large bowl, beat Dressing ingredients with whisk. Add jicama, cucumber and oranges; toss to coat. Let stand at room temperature about 30 minutes to blend flavors. Top with cilantro.

Title: Fajita Bake Categories: Main Dish Yield: 6 Servings 7.5 oz can refrigerated biscuits 1 pkg fajita seasoning mix 1/2 c diced red bell pepper 1/2 c diced green bell pepper 1/2 c diced onion 1 tb vegetable oil 2 boneless skinless chicken breasts, - cut into bite-sized pieces 1/2 c water 2 c shredded colby-jack cheese blend Heat oven to 375?F. Lightly spray 13x9-inch glass baking dish with cooking spray. Separate dough into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Sprinkle with 1 tablespoon of the fajita seasoning mix; toss to coat. Set aside. Heat 10-inch skillet over medium heat. Add bell peppers and onion; cook 3 to 5 minutes, stirring occasionally, until peppers and onion blister and char slightly or until cooked to your liking. Remove peppers and onion from skillet; keep warm. Return same skillet to medium heat. Add oil and chicken; cook on each side until browned and no longer pink in center. Sprinkle remaining fajita seasoning mix over chicken. Add water; cook and stir until sauce thickens. Return peppers and onion to skillet; stir to coat. Spoon chicken, peppers and onion into baking dish. Top with seasoning-coated biscuit pieces. Bake 20 minutes or until biscuit pieces are thoroughly baked and light golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted.

Title: Chile Rice Categories: Side Dish Yield: 8 Servings 1 c uncooked long-grain white rice 2 c water 1 c cottage cheese 11 oz can whole kernel corn 8 oz container sour cream 4.5 oz can chopped green chiles 4 oz shredded mexican cheese blend Cook rice in water as directed on package. Meanwhile, heat oven to 350?F. Spray 2-quart casserole with nonstick cooking spray. In large bowl, combine cooked rice and all remaining ingredients except Mexican cheese blend; mix well. Pour into sprayed casserole. Sprinkle with cheese. Bake at 350?F. for 30 to 35 minutes or until casserole is thoroughly heated and cheese is melted.

Title: Banana Flan Categories: Dessert Yield: 8 Servings 1 c sugar 4 eggs 1 egg white 1 c water 14 oz can sweetened condensed milk 1 c mashed ripe bananas 1 ts vanilla 1/8 ts salt fresh banana slices Heat oven to 350?F. In 10-inch skillet, cook sugar over medium-high heat, stirring frequently, until melted and light caramel in color. Pour into 10 custard cups. Place on cooling rack to cool. Meanwhile, in medium bowl, beat eggs and egg white with electric mixer on medium speed or whisk until well blended. Stir in water, condensed milk, bananas, vanilla and salt. Pour over sugar mixture in custard cups. Place in two 13x9-inch pans. Carefully pour very hot water into each pan until about halfway up sides of custard cups. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Carefully remove cups from water. Cool 30 minutes. Cover and refrigerate. Chill 3 to 8 hours. To unmold, run knife around edge of custard to loosen; turn upside down onto serving plate. Garnish with remaining ingredients.

Title: Zucchini Bites Categories: Appetizer Yield: 4 Servings 3 c sliced unpeeled zucchini 1 c flour 1 1/2 ts baking powder 1/2 c finely chopped onion 1/2 c grated parmesan cheese 2 tb chopped fresh parsley 1/2 ts salt 1/2 ts seasoned salt 1/2 ts dried marjoram 1/8 ts pepper 1 garlic clove, minced 1/2 c vegetable oil 4 eggs, slightly beaten 1 tb shortening Heat oven to 350?F. Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together all ingredients. Spread in pan. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Title: Asparagus Salad Categories: Salad Yield: 6 Servings 9 oz box frozen artichoke hearts 15 oz can asparagus spears, cut crosswise 1 c sliced fresh mushrooms 1/2 c olive oil 1/2 ts grated lemon peel 1/4 c lemon juice 2 tb chopped fresh chives 1 tb dijon mustard 1/2 ts salt boston lettuce 18 sm pitted ripe olives Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain. In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours. Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on each of 6 plates. Garnish with olives. Serve with reserved dressing.

Title: Cheese Quiche Categories: Main Dish Yield: 6 Servings 1 refrigerated pie crust, softened 1 tb butter 1/2 lb fresh asparagus spears, in 1" pieces 1/2 c chopped onion 1/2 c chopped roasted red bell peppers 1 log chevre cheese, crumbled 1 c half-and-half 1/2 ts salt 1/2 ts freshly ground pepper 3 eggs 1/2 c freshly shredded parmesan Heat oven to 375?F. Spray 9-inch glass pie plate with cooking spray. Place pie crust in pie plate as directed on box for one-crust filled pie; flute edges. In 12-inch skillet, melt butter over medium-high heat. Cook asparagus and onion in butter 5 to 8 minutes, stirring occasionally, until asparagus is crisp-tender. Spoon vegetables into crust-lined plate. Top with roasted peppers and chevre. In large bowl, beat half-and-half, salt, pepper and eggs with whisk. Pour over ingredients in crust. Sprinkle with parmesan cheese. Place pie plate on lowest oven rack; bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Title: Chard Gratin Categories: Side Dish Yield: 6 Servings 2 lg bunches swiss chard 1 c soft bread crumbs, toasted 1 c shredded parmesan 2 tb butter, melted 1 c whipping cream 3 cloves garlic, crushed 1/4 c butter 1 lg red onion, finely chopped 1/2 ts salt 1/4 ts pepper Heat oven to 400?F. Spray shallow 1 1/2-quart casserole or gratin dish with cooking spray. Rinse chard; shake to remove excess moisture and pat dry. Cut leaves from stalks; finely chop stalks and leaves and keep separate. In small bowl, mix bread crumbs, cheese and melted butter; set aside. In 1-quart saucepan, heat cream and garlic to boiling. Reduce heat; simmer 2 minutes. Remove from heat. In 4-quart Dutch oven, melt 1/4 cup butter over medium heat. Cook onion in butter 3 minutes or until tender. Stir in chopped chard stalks; cook 12 to 14 minutes, stirring occasionally, until tender and beginning to brown. Increase heat to medium-high. Add chopped chard leaves, salt and pepper; cook 4 minutes or until wilted. Drain well, pressing with back of spoon. Spread mixture in casserole. Strain cream, discarding garlic. Pour cream over chard. Sprinkle with bread crumb mixture. Bake uncovered 20 to 25 minutes or until bubbly and top is golden brown.

Title: Pots De Creme Categories: Dessert Yield: 10 Servings 1 c semisweet chocolate chips 3/4 c sweetened condensed milk 6 oz boston cream pie yogurt 2 eggs Heat oven to 325?F. In 2-quart saucepan, heat chocolate chips and condensed milk over medium heat about 5 minutes or until chocolate chips are melted, stirring occasionally. Remove from heat. Using whisk, beat in yogurt and eggs until smooth. Divide mixture among 10 custard cups. Place cups in large ovenproof pan; carefully pour in warm water, until water level comes halfway up sides of cups. Bake about 30 minutes or just until beginning to set. Remove from oven and water bath. Cool 30 minutes. Cover and refrigerate any remaining pots de creme.