Recipe Archive 118 - Pazsaz Entertainment Network

Title: Caprese Kabobs Categories: Appetizers Yield: 34 Appetizers 1/4 c extra-virgin olive oil 2 tb lemon juice 2/3 c chopped fresh basil 1/4 ts salt 1/4 ts ground black pepper 2 c red cherry tomatoes 2 c yellow cherry tomatoes 2 md zucchini, cubed 1 lb fresh mozzarella cheese, cubed 34 6-inch bamboo skewers fresh basil leaves In large bowl, mix oil, lemon juice, basil, salt and pepper, using wire whisk. Add tomatoes, zucchini and cheese. Cover and refrigerate about 30 minutes. Drain vegetables, reserving olive oil mixture. Thread skewers alternately with tomatoes, zucchini and cheese; top with basil leaf. Serve kabobs with reserved olive oil mixture.

Title: Mixed-Berry Salad Categories: Salads Yield: 6 Servings SALAD: 1 c fresh blueberries 1 c fresh raspberries 1/2 c fresh strawberries, halved DRESSING: 1/4 c sour cream 1 1/2 ts honey 1 1/2 ts orange juice In large bowl, toss blueberries, raspberries and strawberries. In small bowl, mix all dressing ingredients until smooth. Serve fruit with dressing.

Title: Salsa Beef Skillet Categories: Main Dish Yield: 6 Servings 1 lb lean ground beef 16 oz salsa 15 oz dark red kidney beans, undrained 7 oz whole kernel corn, undrained 8 oz tomato sauce 2 ts chili powder 1 1/2 c bisquick 1/2 c milk 1/2 c shredded colby-jack cheese In 12-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in salsa, beans, corn, tomato sauce and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low. In medium bowl, stir Bisquick mix, remaining 1 teaspoon chili powder and the milk until soft dough forms. Drop dough by 6 spoonfuls onto simmering beef mixture. Cover; cook about 20 minutes or until dumplings are light and fluffy inside. Sprinkle with cheese. Cover; cook about 2 minutes or until cheese is melted.

Title: Potato Primavera Categories: Side Dish Yield: 4 Servings 4 lg baking potatoes 1/2 c water 16 oz frozen broccoli and cauliflower 1/4 c milk 5 oz garlic-and-herb spreadable cheese chopped red bell pepper Pierce potatoes to allow steam to escape. Arrange potatoes about 1 inch apart in circle on microwavable paper towel in microwave oven. Microwave uncovered on High 10 to 12 minutes or until tender. While potatoes are cooking, heat water to boiling in 2-quart saucepan. Stir in vegetables; reduce heat to medium. Cover and simmer 3 to 7 minutes, stirring occasionally, until tender; drain. Stir milk into cheese until smooth. Stir cheese mixture into vegetables until melted. Cut crisscross gashes in tops of potatoes; squeeze gently to open. Spoon over baked potatoes. Sprinkle with bell pepper.

Title: Fireside S'Mores Categories: Desserts Yield: 4 Servings 8 graham cracker squares 2 chocolate candy bars, halved 4 lg marshmallows 4 long-handled forks On each of 4 graham cracker squares, place candy bar half. Spear each marshmallow on long-handled fork; toast over campfire coals or over grill with low heat. Place one toasted marshmallow on top of each chocolate bar. Top each with cracker; press together and hold for a few seconds to melt chocolate.

Title: Chicken Firecrackers Categories: Appetizers Yield: 20 Appetizers 1 c chopped cooked chicken 1/2 c red bell pepper strips 1/2 c shredded carrots 1/3 c coarsely chopped cashews 4 md green onions, thinly sliced 3 tb orange marmalade 1 ts garlic-pepper blend 16 oz frozen phyllo sheets, thawed 2 tb olive oil 1/4 c hoisin sauce 1/4 c orange juice Heat oven to 375°F. Spray cookie sheets with cooking spray. In medium bowl, mix chicken, bell pepper, carrots, cashews, onions, marmalade and garlic-pepper blend; set aside. Work with 2 phyllo sheets at a time. Cover remaining sheets with plastic wrap and damp towel. On work surface, stack 2 phyllo sheets. Spray with cooking spray. Cut in half crosswise, forming 2 (9x7-inch) rectangles. Spoon 1 rounded tablespoon chicken mixture on short end of each rectangle. Roll up; twist about 1 inch from each end, sealing tube and forming firecracker shape. Place seam side down on cookie sheet. Repeat with remaining phyllo sheets and chicken mixture. Spray tops of appetizers with cooking spray. Bake 18 to 20 minutes or until crisp and brown. Meanwhile, in small bowl, mix hoisin sauce and orange juice for dipping sauce. Serve sauce with warm appetizers.

Title: Waldorf Salad Categories: Salads Yield: 4 Servings 1/3 c plain yogurt 1 tb mayonnaise 1 tb finely crumbled blue cheese 4 md unpeeled red apples, sliced lemon juice 2 c tightly packed spinach leaves 2 md stalks celery, thinly sliced 2 tb chopped walnuts, toasted In small bowl, mix yogurt, mayonnaise and blue cheese until well blended. Cover and refrigerate at least 1 hour to blend flavors. Sprinkle apple slices with lemon juice to prevent browning. In large bowl, toss apples and spinach. Spoon blue cheese mixture over salad. Sprinkle with celery and walnuts.

Title: Crusted Salmon Categories: Main Dish Yield: 4 Servings 1 1/4 lb salmon fillet 2 tb butter, melted 1/4 ts salt 3/4 c fresh white bread crumbs 1/4 c grated Parmesan cheese 2 tb thinly sliced green onions 2 ts grated lemon peel 1/4 ts dried thyme leaves Heat oven to 375°F. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter. Sprinkle with salt. Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon. Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.

Title: Spaghetti Squash Categories: Side Dish Yield: 4 Servings 3 lb spaghetti squash 4 oz uncooked spaghetti, broken in half 1/4 c chopped fresh parsley 2 tb grated parmesan cheese 2 tb butter, melted 1 ts dried oregano leaves 1/2 ts garlic salt Heat oven to 400°F. Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches. Bake uncovered about 1 hour 30 minutes or until tender. Cook and drain spaghetti as directed on package. Cut squash lengthwise in half; remove seeds and fibers. Reserve one half for another use. Remove spaghetti-like strands with 2 forks. Toss squash, spaghetti and remaining ingredients. Return spaghetti mixture to squash shell to serve.

Title: Cherry Tea Pops Categories: Desserts Yield: 5 Servings 4 hibiscus tea bags 1 1/2 c boiling water 2 tb honey 1 tb fresh lemon juice 1/2 c chopped pitted fresh sweet cherries In large heatproof bowl or pitcher, place tea bags. Pour boiling water over tea bags. Cover; let steep 5 minutes. Remove tea bags. Stir in honey and lemon juice. Divide cherries among 5 paper cups. Pour tea mixture into cups. Cover cups with foil; insert craft stick into center of each pop. Freeze about 6 hours or until frozen.

Title: Jalapeno Poppers Categories: Appetizers Yield: 32 Appetizers 3.3 oz pkg instant mashed potatoes 1 3/4 c hot water 3 oz cream cheese, softened 1/4 c shredded Cheddar cheese 8 sl packaged precooked bacon 8 jalapeno chiles 16 oz refrigerated crescent dinner rolls 2 tb butter, melted 2 ts red pepper sauce Heat oven to 375°F. In large bowl, stir together dry mashed potatoes and hot water. Add cream cheese; beat with wooden spoon or rubber spatula until blended. Stir in Cheddar cheese and bacon. Carefully remove stems from chiles; cut each in quarters lengthwise. Remove and discard seeds. Separate each can of crescent dough into 8 triangles. Slightly stretch corners of shortest side of each triangle to make longer. Cut each triangle in half lengthwise to make 32 narrow triangles. Place on 2 ungreased cookie sheets. Place chile at shortest side of triangle. Spoon about 1 tablespoon potato mixture into chile. Roll crescent from shortest side to point, wrapping around filled chile; press gently to seal. Repeat to use up dough, chiles and potato mixture. Mix butter and pepper sauce; brush over tops. Bake 12 to 14 minutes or until golden brown. Let stand 5 minutes before serving.

Title: Cabbage Salad Categories: Salads Yield: 6 Servings 3 1/2 lb cabbage, in 1" cubes 1/2 c sesame oil 1/2 c thinly sliced gingerroot 6 lg cloves garlic, thinly sliced 2 ts sesame seed 3 c chopped fresh pineapple 1/3 c chopped green onions 1/2 c golden raisins 2 tb rice vinegar salt to taste In large bowl, put chopped cabbage; set aside. In 1-quart saucepan, heat sesame oil over medium heat. Add gingerroot, and fry until golden brown. Transfer cooked ginger to small bowl. Add garlic to hot sesame oil. When garlic is starting to turn golden in color, add sesame seed, and cook until garlic and sesame seed are golden brown. Immediately pour hot sesame oil, garlic and sesame seed over cabbage. Add fried ginger, and stir to combine. Stir in pineapple, scallion, raisins and rice vinegar. Season with salt. Serve salad at room temperature.

Title: Prime Rib Roast Categories: Main Dish Yield: 8 Servings 4 lb boneless prime rib roast 1/2 ts garlic powder 3 tb dried minced onion salt fresh ground black pepper Place beef, fat side up, on rack in shallow roasting pan. Sprinkle all sides and underneath beef generously with garlic powder, dried onion, salt and pepper. Let beef stand at room temperature at least 20 minutes before roasting. Heat oven to 450°F. Roast beef uncovered 15 minutes. Reduce oven temperature to 325°F; continue to roast 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of beef reads 135°F (for medium). Temperature will rise about 5°F to 10°F after removing from oven; keep this in mind when considering cooking time and desired level of doneness. Let beef stand 15 to 20 minutes before slicing.

Title: Parsley Potatoes Categories: Side Dish Yield: 4 Servings 12 new potatoes 2 tb butter, melted 1 tb chopped fresh parsley salt pepper Add 1 inch of water to Dutch oven. Cover and heat to boiling over high heat. Add potatoes. Cover and heat to boiling, reduce heat. Cook covered 20 to 25 minutes or until tender; drain and return to Dutch oven. Drizzle butter over potatoes. Sprinkle with parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently to coat potatoes.

Title: Caramel-Peach Parfaits Categories: Desserts Yield: 6 Servings 2/3 c caramel topping 8 oz frozen whipped topping, thawed 6 soft molasses cookies, broken up 29 oz can sliced peaches, cut into pieces Fold caramel topping into whipped topping in small bowl. Layer broken cookies, topping mixture and peaches in 6 parfait or other tall glasses. Sprinkle with cookie crumbs. Serve immediately, or refrigerate until serving.

Title: Parmesan Churros Categories: Appetizers Yield: 26 Appetizers vegetable oil for deep frying 1 2/3 c original bisquick mix 1 ts garlic powder 2/3 c hot water 1/2 c grated parmesan cheese In 3-quart saucepan, heat 2 to 3 inches oil over medium-high heat to 350°F. In medium bowl, stir bisquick mix, garlic powder and hot water until soft dough forms. Spoon mixture into decorating bag fitted with star tip #4. Squeeze 5 or 6 (2 1/2-inch) strips of dough at a time into hot oil. If necessary, cut dough with knife or scissors between each churro. Fry 30 seconds to 1 minute 30 seconds, turning frequently, until golden brown. Remove from oil; drain on paper towels. Immediately roll in cheese. Serve warm.

Title: Zucchini Salad Categories: Salads Yield: 4 Servings 3 md zucchini, rinsed 3 tb olive oil 2 tb cider vinegar 1 tb chopped fresh dill weed 1 ts dijon mustard 1 ts honey salt freshly ground black pepper 2 tb crumbled feta cheese Using vegetable peeler or mandolin slicer, cut zucchini lengthwise into thin ribbons. In medium bowl, beat oil, vinegar, dill, mustard and honey with whisk until well blended. Stir in salt and pepper to taste. Add zucchini; toss gently to coat. Let stand 10 minutes. Divide zucchini evenly among 4 serving plates. Top each with feta cheese.

Title: Oven-Fried Tenders Categories: Main Dish Yield: 4 Servings 1/4 c all-purpose flour 1 egg 1 tb water 1 c panko crispy bread crumbs 1/2 c grated parmesan cheese 1 1/4 lb chicken breast tenders Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray. In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.

Title: Bacon Risotto Categories: Side Dish Yield: 4 Servings 1 lb thick cut bacon 1 sm white onion 2 c instant rice 1 c chicken broth 1 c dry white wine 1 c milk 2 c heirloom cherry tomatoes 1 tb fresh parsley, minced 1/2 c fresh parmesan cheese Cook bacon and onion to desired crispness. Drain. Add rice, broth, wine, milk, heirloom cherry tomatoes and parsley. Bring to boil. Simmer for 10 minutes over low heat, or until rice is cooked. Stir in 1/4 cup of the parmesan cheese, simmer an additional 5 minutes. Remove from heat. Sprinkle with remaining parmesan cheese, and serve.

Title: Cheesecake Delights Categories: Desserts Yield: 36 Cookies 17.5 oz pouch sugar cookie mix 4 serving cheesecake instant pudding 1/2 c vegetable oil 1 egg 1/4 c seedless raspberry jam 3 oz white chocolate, coarsely grated Heat oven to 350°F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.

Title: Crescent Pinwheels Categories: Appetizers Yield: 8 Servings 1/2 c crumbled blue cheese 1/4 c shredded pepper jack cheese 2 tb cream cheese, softened 1 tb mayonnaise 8 oz can refrigerated crescent rolls 2 ts chopped fresh parsley Heat oven to 375°F. Lightly spray cookie sheet with nonstick cooking spray. In small bowl, mix all cheeses and mayonnaise until well blended and soft. Separate dough into 2 long rectangles; press perforations to seal. Spread cheese mixture evenly over rectangles. Starting at short sides, roll up each; pinch edges to seal. Cut each roll into 8 slices. Place, cut side down, on cookie sheet. Sprinkle with parsley. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Cool 3 minutes before serving.

Title: Basil-Corn Salad Categories: Salads Yield: 4 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: Beef Wraps Categories: Main Dish Yield: 4 Servings 1 tb plus 1 1/2 teaspoons chili powder 2 ts dried oregano leaves 1 ts ground cumin 1 ts salt 1 lb beef sirloin steak, 3/4" thick 4 tortillas 3/4 c sour cream 1 tb prepared horseradish 4 c shredded lettuce 1 lg tomato, chopped In small bowl, mix chili powder, oregano, cumin and salt. Rub mixture on both sides of beef. Let stand 10 minutes at room temperature. Set oven control to broil. Place beef on rack in broiler pan. Broil with top 3 to 4 inches from heat about 10 minutes for medium doneness, turning once, or until desired doneness. Cut into 1/8-inch slices. Warm tortillas as directed on package. In small bowl, mix sour cream and horseradish. Spread 3 tablespoons horseradish mixture over each tortilla; top each with 1 cup of the lettuce and 1/4 cup of the tomato. Top with beef. Wrap tortillas around filling.

Title: Lemon-Pepper Vegetables Categories: Side Dish Yield: 6 Servings 1 ts vegetable oil 1 md yellow squash, in 1/4" slices 1 sm red bell pepper, in 1/4" slices 1 sm celery stalk, in slices 3 green onions, in 1" pieces 1 tb lemon juice 1/4 ts lemon pepper 6 oz fresh chinese pea pods Heat 10-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side. Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.

Title: Banana Boats Categories: Desserts Yield: 6 Servings 6 lg ripe firm bananas, unpeeled 6 tb chocolate chips 6 tb miniature marshmallows 2 tb chopped pecans Cut 6 (12-inch) sheets of heavy-duty foil. Heat oven to 350°F. With sharp knife, make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket. Crimp and shape 1 sheet of foil around each banana, forming boats. Holding each banana in hand, fill pocket with 2 tablespoons chocolate chips, 2 tablespoons marshmallows and about 1/2 heaping teaspoon chopped pecans. Return each banana to its foil boat. Seal top of foil, leaving 2 to 3 inches headspace. Bake 15 to 20 minutes in oven until marshmallows soften.