Recipe Archive 119 - Pazsaz Entertainment Network

Title: Maple Drummies Categories: Appetizers Yield: 20 Appetizers 1/4 c real maple syrup 1/4 c chili sauce 2 tb chopped fresh chives 1 tb soy sauce 1/2 ts ground mustard 1/4 ts ground cayenne 20 chicken drummettes Heat oven to 375°F. Mix all ingredients except chicken. Place chicken in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Pour syrup mixture over chicken; turn chicken to coat. Bake uncovered 45 to 55 minutes, turning once and brushing with sauce after 30 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve chicken with sauce.

Title: Pineapple Salad Categories: Salads Yield: 4 Servings 1 c uncooked instant rice 1/2 c pineapple yogurt 1/4 ts ground cinnamon 1 c thawed whipped topping 1 md unpeeled apple, chopped 1 md unpeeled pear, chopped 1 c seedless grape halves Cook rice as directed on package. Place cooked rice in wire mesh strainer or colander with small holes. Rinse with cold water to chill; drain well. In large bowl, mix yogurt and cinnamon. Fold in whipped topping. Gently stir in rice and remaining ingredients.

Title: French Dip Sandwich Categories: Main Dish Yield: 8 Servings 3 lb fresh beef brisket 1 oz pkg dry onion soup mix 10 1/2 oz can condensed beef broth 8 sandwich buns Spray 3- to 4-quart slow cooker with cooking spray. Place beef in cooker. In small bowl, mix dry soup mix and broth; pour over beef. Cover; cook on Low heat setting 8 to 10 hours. Skim fat from liquid in cooker. Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices or shred beef. To serve, cut each baguette in half horizontally. Fill baguettes with beef; cut crosswise in half. Serve with broth for dipping. Beef mixture will hold on Low heat setting up to 2 hours; stir occasionally.

Title: Parsley Potatoes Categories: Side Dish Yield: 6 Servings 12 sm new potatoes 2 tb butter, melted 1 tb chopped fresh parsley salt, to taste pepper, to taste 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 Squares Categories: Desserts Yield: 16 Servings 3/4 c butter, softened 1 c packed brown sugar 1 c all-purpose flour 1 c old-fashioned oats 1 ts ground cinnamon 1/2 ts baking soda 1/2 c finely chopped pecans 3 c chopped unpeeled apples 3/4 c caramel topping 1/4 c all-purpose flour vanilla ice cream additional caramel topping Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening. In large bowl, beat butter and brown sugar with electric mixer on medium speed until well mixed. Beat in 1 cup flour, the oats, cinnamon, baking soda and pecans until well blended and crumbly. Press half of the crumbly mixture in bottom of pan to form crust. Reserve remaining crumbly mixture for topping. Spread apples over crust in pan. In 1-quart saucepan, heat 3/4 cup caramel topping and 1/4 cup flour to boiling, stirring constantly. Boil about 1 minute, stirring constantly, until slightly thickened. Drizzle over apples. Sprinkle with reserved crumbly mixture. Bake 35 to 45 minutes or until top is golden brown. Cool 30 minutes before serving. Top with ice cream and additional caramel topping.

Title: Porcupine Meatballs Categories: Appetizers Yield: 30 Appetizers 1 1/2 c bran chex cereal 1 lb ground beef 2/3 c uncooked converted rice 1/2 c milk 1 oz pkg onion soup mix 1 egg 1 c water 3 c tomato juice Heat oven to 425°F. Crush cereal. In large bowl, mix crushed cereal, beef, rice, milk, dry soup mix and egg. Using wet hands, shape mixture into 30 meatballs. Place in ungreased 13x9-inch baking dish or 3-quart casserole. Pour water and tomato juice over meatballs; stir gently. Cover and bake 50 to 55 minutes or until rice is tender and beef is no longer pink in center and juice is clear.

Title: Marinated Salad Categories: Salads Yield: 6 Servings 1/2 c sliced fresh mushrooms 3 sm zucchini, sliced 2 md tomatoes, chopped 1 md onion, sliced into rings 1/2 c Italian dressing 6 sl cooked bacon, cut up Mix all ingredients except bacon bits 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 bits.

Title: Lemon Steaks Categories: Main Dish Yield: 4 Servings 1/3 c vegetable oil 1/2 ts grated lemon peel 2 tb fresh lemon juice 1 tb dry white wine 1/4 ts crumbled dried sage 1/4 ts dried oregano leaves 1/2 ts salt 1/4 ts coarse ground pepper 4 beef boneless top sirloin steaks Mix all ingredients except beef steaks in shallow glass or plastic dish. Add beef; turn to coat with marinade. Cover and refrigerate at least 4 hours, turning beef occasionally. Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Cover and grill beef 4 to 5 inches from medium heat 12 to 16 minutes for medium doneness, turning once.

Title: Taco Fries Categories: Side Dish Yield: 4 Servings 2 md sweet potatoes, peeled, in strips 1 tb olive oil 6 ts taco seasoning mix Heat oven to 350°F. In large bowl, toss sweet potatoes with oil and taco seasoning mix until coated. Spread potatoes in single layer on ungreased cookie sheet. Bake 20 to 30 minutes, turning once or twice, until potatoes are lightly browned and tender.

Title: Espresso Tartlets Categories: Desserts Yield: 45 Desserts 6 tb whipping cream 4 1/2 ts instant espresso powder 3 tb sugar 2 tb unsalted butter 8 oz bittersweet chocolate, chopped 1/4 ts vanilla 45 sm foil candy cups 45 dark chocolate espresso beans In 2-quart saucepan, heat whipping cream, coffee powder, sugar and butter over medium-high heat, stirring frequently, until sugar is dissolved. Remove from heat. Add chocolate; stir until mixture is smooth. Stir in vanilla. Divide mixture evenly among fillo shells or candy cups. Top each with 1 chocolate-covered espresso bean. Refrigerate 30 minutes or until firm. Store in refrigerator. Serve at room temperature.

Title: Potato Poppers Categories: Appetizers Yield: 32 Appetizers 3.3 oz pouch instant mashed potatoes 1 3/4 c hot water 3 oz cream cheese, softened 1/4 c shredded cheddar cheese 8 sl cooked bacon, chopped 8 jalapeno chiles 16 oz refrigerated crescent 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: Caribbean Salad Categories: Salads Yield: 6 Servings 1/2 c mayonnaise 1/4 c whipping cream 1 tb fresh lemon juice 1 tb milk 2 md unpeeled red apples, chopped 1 c fresh pineapple chunks 2 md stalks celery, chopped 1/2 c coarsely chopped pecans 1/3 c raisins 3 tb flaked coconut 1/4 c sweetened dried cranberries salad greens In medium bowl, mix mayonnaise, whipping cream, lemon juice and milk until well blended. Stir in apples, pineapple, celery, nuts, raisins, coconut and cranberries. Serve salad on lettuce leaves. Cover; refrigerate any remaining salad.

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 original bisquick mix 1/4 ts pepper 1 sm onion, 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: Drunken Quinoa Categories: Side Dish Yield: 4 Servings 1 ts olive oil 3 cloves garlic, minced 1 c uncooked quinoa, rinsed 1 c chicken broth 1 c good-quality red wine salt, to taste pepper, to taste finely chopped fresh chives In 3-quart saucepan, heat oil over medium heat. Add garlic; cook and stir about 1 minute or until softened. Stir in quinoa. Pour in chicken broth and wine. Heat to boiling over medium heat. Reduce heat to low; cover and cook 20 to 25 minutes or until quinoa is softened and liquid has been absorbed. Remove saucepan from heat. Season quinoa well with salt and pepper. Sprinkle chives over top. Serve immediately.

Title: Lemon Cake Categories: Desserts Yield: 8 Servings CAKE: 1 1/2 c granulated sugar 1/2 c butter, softened 3 eggs 2 1/2 c all-purpose flour 1 ts baking soda 1/2 ts salt 1 c buttermilk 1/4 c poppy seeds 2 tb grated lemon peel 2 tb lemon juice GLAZE: 2 c powdered sugar 1/4 c butter, melted 2 tb grated lemon peel 1/4 c lemon juice Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. In medium bowl, mix flour, baking soda and salt. Add to sugar mixture alternately with buttermilk, beating until well blended. Stir in poppy seed, 2 tablespoons lemon peel and 2 tablespoons lemon juice. Spread in pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Meanwhile, in medium bowl, mix all glaze ingredients until smooth. Remove cake from oven. Immediately poke several holes in top of cake with long-tined fork; pour about 2/3 of the glaze over top. Cool 20 minutes. Turn pan upside down onto heatproof serving plate; remove pan. Spread with remaining glaze.

Title: Asparagus Rolls Categories: Appetizers Yield: 12 Appetizers 12 fresh asparagus spears 1/4 c mayonnaise 1 tb dijon mustard 1 ts chopped fresh thyme 6 sl cooked ham Fill 13x9-inch glass baking dish half full with water and ice; set aside. In 12-inch skillet, heat 1 inch water to boiling over high heat. Snap or cut off tough ends of asparagus spears. Add asparagus to boiling water; cook uncovered 2 to 3 minutes or until crisp-tender. Remove asparagus from skillet; place in baking dish with ice water. Let stand 3 to 5 minutes or until chilled. Drain; pat dry with paper towels. Set aside. Meanwhile, in small bowl, mix mayonnaise, mustard and thyme. Spread about 1 teaspoon mayonnaise mixture over each ham slice to within 1 inch of edges. Cut each ham slice in half lengthwise. Roll 1 ham strip tightly around each asparagus spear. Store tightly covered in refrigerator.

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, to taste ground black pepper, to taste 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 Chicken Categories: Main Dish Yield: 4 Servings 1/2 c ketchup 3/4 c flour 1/2 ts salt 1/4 ts pepper 3/4 c ranch dressing 4 boneless skinless chicken breasts 2 tb butter, melted 2 c frozen corn kernels Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, mix bisquick mix and pepper. Into another shallow dish, pour 1/2 cup of the dressing. Coat chicken with dressing, then coat with bisquick mixture, pressing so coating sticks to chicken. Place in pan. Drizzle with butter. Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut. Meanwhile, cook corn as directed on bag; drain. Stir remaining 1/4 cup dressing into corn. Spoon warm corn relish onto serving plate. Arrange chicken on corn.

Title: Leeks Au Gratin Categories: Side Dish Yield: 8 Servings 8 md leeks with tops 2 tb butter 2 tb plus 2 ts flour 1/2 ts salt 1/8 ts pepper 1 1/3 c milk 1 c shredded gruyere cheese 1/4 c dry bread crumbs 2 ts butter, melted Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain. In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole. In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole. Bake uncovered about 25 minutes or until golden brown.

Title: Peach Crisp Categories: Desserts Yield: 8 Servings 17.5 oz pouch oatmeal cookie mix 1/2 c cold butter 29 oz can sliced peaches, drained Heat oven to 375°F. In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. In ungreased 8-inch square baking dish or 2-quart round casserole, place peaches. Sprinkle cookie mixture over peaches. Bake 25 to 30 minutes or until topping is golden brown. Serve warm or cool.

Title: Sausage Balls Categories: Appetizers Yield: 100 Appetizers 3 c original bisquick mix 1 lb uncooked bulk pork sausage 4 c shredded cheddar cheese 1/2 c grated parmesan cheese 1/2 c milk 1/2 ts dried rosemary, crushed 1/2 ts parsley flakes barbecue sauce Heat oven to 350°F. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch. In large bowl, stir together all ingredients except barbecue sauce, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with barbecue sauce for dipping.

Title: Tomato-Onion Salad Categories: Salads Yield: 8 Servings SALAD: 4 md tomatoes, in bite-size wedges 1/2 sm onion, sliced 2 tb chopped fresh basil 1 tb chopped fresh italian parsley DRESSING: 1 1/2 ts red wine vinegar 1/8 ts salt 1/8 ts ground black pepper 1/4 ts dijon mustard 2 tb olive oil In large bowl, toss salad ingredients to mix. In small bowl, mix dressing ingredients except oil. Slowly add oil, beating with wire whisk until well blended. Pour dressing over salad; toss to coat.

Title: Battered Chicken Categories: Main Dish Yield: 4 Servings AIOLI: 3/4 c mayonnaise 1/4 c amber beer 2 ts dijon mustard 2 cloves garlic, minced CHICKEN: oil for deep frying 1 c amber beer 1 c flour 1 ts dijon mustard 1 lb boneless skinless chicken breasts, cut in 1" pieces 1/4 c flour In small bowl, mix aioli ingredients until smooth. Cover; refrigerate until ready to serve. In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F. In another small bowl, mix beer, 1 cup flour and 1 teaspoon mustard. Dip chicken pieces into 1/4 cup flour; coat with beer batter. Fry 5 to 6 chicken pieces at a time, 4 to 5 minutes or until golden brown. Serve hot with aioli.

Title: Three-Bean Pot Categories: Side Dish Yield: 16 Servings 8 sl uncooked bacon, in small pieces 1 c chopped onion 1 c barbecue sauce 3/4 c dark beer 1/4 c packed brown sugar 30 oz black beans, drained 30 oz pinto beans, drained 19 oz cannellini beans, drained In 10-inch skillet, cook bacon and onion over medium heat 7 to 10 minutes, stirring occasionally, until bacon is crisp; drain. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place bacon mixture and remaining ingredients; mix well. Cover; cook on Low heat setting 4 to 6 hours.

Title: Pear Crumble Categories: Desserts Yield: 6 Servings FILLING: 6 c sliced bartlett pears 1/4 c granulated sugar 2 tb all-purpose flour 2 ts vanilla 3/4 ts ground ginger TOPPING: 1/3 c all-purpose flour 1/4 c packed brown sugar 1/4 c cold butter, cut into pieces 12 vanilla wafer cookies, crushed Heat oven to 375°F. In large bowl, mix pear mixture ingredients until evenly coated. Spread in ungreased 8-inch square glass baking dish. In same bowl, mix 1/3 cup flour and the brown sugar. Cut in butter, using pastry blender, until mixture looks like coarse crumbs. Stir in crushed cookies. Crumble over pears. Bake 50 to 60 minutes or until pears are tender and topping is golden brown.