Recipe Archive 123 - Pazsaz Entertainment Network

Title: Stuffed Jalapenos Categories: Appetizers Yield: 30 Appetizers 26 oz can pickled whole jalapenos, rinsed 4 oz cream cheese, softened 1/2 c creamy peanut butter 1/4 c packed brown sugar 1/3 c honey roasted peanuts, finely chopped With small sharp knife, cut each jalapeno in half, leaving stem on one of the halves. Scoop out seeds; rinse jalapenos. Drain, cut side down, on paper towel. Meanwhile, place cream cheese in resealable freezer plastic bag; seal. Cut 1/2 inch off one corner of bag; set aside. In small bowl, mix peanut butter and brown sugar. Spoon mixture into another resealable freezer plastic bag; seal. Cut 1/2 inch off one corner of bag. Squeeze bag containing cream cheese to fill each jalapeno half with about 1/2 teaspoon cream cheese; repeat with peanut butter mixture. Dip surface of peanut butter into chopped peanuts. Arrange stuffed jalapenos on platter; serve at room temperature.

Title: Apricot Scones Categories: Breads Yield: 8 Servings 1 3/4 c all-purpose flour 1/4 c sugar 2 ts baking powder 1/4 ts salt 1/3 c firm butter 1/3 c finely chopped dried apricots 1/3 c white vanilla baking chips 1 egg 1/3 c half-and-half 1/3 c white vanilla baking chips, melted Heat oven to 400°F. Lightly grease cookie sheet with cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender, until mixture looks like fine crumbs. Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball. On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate. Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.

Title: Chicken Tacos Categories: Main Dish Yield: 4 Servings 10 taco shells 3 c cut-up rotisserie chicken 1 oz taco seasoning mix 1/2 c ranch dressing 1 1/2 c shredded lettuce 1 md tomato, chopped 1 c shredded cheddar cheese 1/4 c sliced green onions salsa additional ranch dressing Heat oven to 325°F. Heat taco shells in oven as directed on box. Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with salsa and additional dressing.

Title: Baked Mac N Cheese Categories: Side Dish Yield: 8 Servings 2 c uncooked elbow macaroni 3 eggs, beaten 10 oz cheddar cheese, shredded 2 1/4 c milk salt, to taste pepper, to taste Heat oven to 350°F. Cook and drain macaroni as directed on package. In 9-inch square baking dish, mix cooked macaroni, beaten eggs and shredded cheese. Add milk, salt and pepper; mix well. Bake 45 minutes. Serve warm.

Title: Caramel Shakes Categories: Desserts Yield: 2 Servings 2 c chocolate ice cream, softened 3 tb chocolate-flavored milk 2 cooled unfrosted brownies, in chunks additional unfrosted brownies, in pieces caramels with sea salt, in pieces caramel topping In blender, place ice cream and milk. Cover and blend on high speed until smooth and creamy. Add brownie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary. Pour into 2 glasses. Top with brownie and caramel pieces; drizzle with caramel. Serve immediately.

Title: Crawfish Dip Categories: Appetizers Yield: 16 Servings 1/2 c butter 1 bunch green onions, sliced 1 sm green bell pepper, chopped 1 lb cooked peeled crawfish tails 2 cloves garlic, finely chopped 4 oz jar diced pimentos, drained 2 ts creole seasoning 8 oz cream cheese, cut into cubes chopped fresh italian parsley additional sliced green onions toasted baguette slices In large saucepan, melt butter over medium heat. Add 1 cup onions and the bell pepper; cook 8 minutes, stirring occasionally, until bell pepper is tender. Stir in crawfish, garlic, pimentos and creole seasoning; cook 10 minutes, stirring occasionally. Reduce heat to low. Add cream cheese; cook and stir until mixture is smooth and bubbly. Spoon dip into serving bowl. Garnish with parsley and additional onions. Serve hot with baguette slices.

Title: Melon Salad Categories: Salads Yield: 4 Servings 1/2 c sugar 2 ts grated orange peel 1/2 c fresh orange juice 1 ts cornstarch 1 tb thinly sliced mint leaves 1 md honeydew melon 1 md cantaloupe fresh mint sprigs In 1-quart saucepan, mix sugar, orange peel, orange juice and cornstarch. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered about 8 minutes, stirring frequently, until sugar has dissolved and syrup has thickened. Stir in sliced mint. Cover; refrigerate at least 30 minutes, stirring occasionally. Meanwhile, cut honeydew melon in half; remove and discard seeds. With melon baller, scoop out melon into balls; place in medium bowl. Cut cantaloupe in half; remove and discard seeds. Remove rind; cut cantaloupe into 1-inch-thick wedges. Arrange cantaloupe on serving platter. Gently toss melon balls with cooled syrup. To serve, spoon melon balls on top and around cantaloupe; drizzle with remaining syrup. Garnish with mint sprigs.

Title: Mediterranean Chicken Categories: Main Dish Yield: 6 Servings 1 c bran cereal 6 boneless skinless chicken breasts 1/2 ts salt 1/4 ts pepper 1/4 c milk 2 tb vegetable oil Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. Sprinkle both sides of chicken with the salt and the pepper. In shallow dish, place milk. In another shallow dish, place cereal; dip chicken into milk, then coat with cereal. In 12-inch nonstick skillet, heat the oil over medium heat. Cook chicken in oil 15 minutes, turning once, until juice of chicken is clear when thickest part is cut. Remove chicken from skillet; serve.

Title: Asparagus Parmesan Categories: Side Dish Yield: 4 Servings 18 oz frozen cut asparagus 12 mushrooms, thinly sliced 4 tb butter 1/4 ts garlic powder freshly ground pepper 2 tb grated parmesan cheese Cook asparagus as directed on package?€“except add mushrooms during last minute of cooking; drain. Stir remaining ingredients into asparagus and mushrooms.

Title: Peach Crisp Categories: Desserts Yield: 2 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: Crab Cakes Categories: Appetizers Yield: 6 Servings 1/3 c mayonnaise 1 lg egg 1 1/4 c soft bread crumbs 1 ts ground mustard 1/4 ts salt 1/4 ts ground cayenne 1/8 ts pepper 2 md green onions, chopped 18 oz crabmeat, cartilage removed and flaked 1/4 c plain bread crumbs 2 tb vegetable oil In medium bowl, mix mayonnaise and egg with wire whisk. Stir in remaining ingredients except plain bread crumbs and oil. Shape mixture into six patties, about 3 inches in diameter (mixture will be moist). Coat each patty with plain bread crumbs. In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.

Title: Feta Salad Categories: Salads Yield: 6 Servings 2 lg tomatoes, sliced 12 thin slices cucumber 1/2 c crumbled feta cheese 2 tb sliced pitted kalamata olives 1/4 c purchased vinaigrette salad dressing 2 tb chopped fresh oregano Arrange tomato slices on serving platter, sides touching or slightly overlapping. Top each slice with cucumber slice. Sprinkle cheese and olives over tomatoes and cucumber. Drizzle with salad dressing. Sprinkle with oregano.

Title: Picnic Chicken Categories: Main Dish Yield: 8 Servings 2/3 c buttermilk 8 boneless skinless chicken breasts 1 c corn flakes cereal 1 c all-purpose flour 2 oz dry ranch dressing mix cooking spray Heat oven to 400°F. Spray cookie sheet with cooking spray. Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes. Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add flour and dry dressing mix to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Title: Rice Pilaf Categories: Side Dish Yield: 8 Servings 3 tb butter 2 c uncooked long-grain rice 1/3 c finely chopped onion 1/2 ts salt 3 1/2 c chicken broth 1/2 c water 1 c julienne strips carrots 1/2 c frozen sweet peas, thawed 1/2 c finely chopped red bell pepper 1/3 c slivered almonds, toasted 2 tb chopped fresh parsley In 12-inch skillet, melt butter over medium-high heat. Add rice, onion and salt; cook 8 to 10 minutes, stirring frequently, until rice is lightly golden brown. Stir in broth and water. Heat to boiling; remove from heat. Spray inside of 3- to 4-quart slow cooker with cooking spray. Pour rice mixture into cooker. Stir in carrots. Make sure all rice is under liquid and not sticking to side of cooker. Cover; cook on Low heat setting 2 to 2 hours 30 minutes. Stir in peas and bell pepper. Increase heat setting to High; cover and cook 15 to 20 minutes or until hot. Sprinkle with almonds and parsley. Rice will hold on Low heat setting up to 2 hours; stir occasionally.

Title: Spumoni Slices Categories: Desserts Yield: 8 Servings 1/4 c chopped slivered almonds 3 tb butter 12 vanilla filled cookies, crushed 4 c spumoni ice cream, slightly softened 1/2 c hot fudge ice cream topping 1/2 c whipping cream, whipped 8 maraschino cherries with stems In medium skillet, toast almonds over medium heat for 2 to 3 minutes or until light golden brown, stirring frequently. Add butter; cook until the butter is melted and almonds are golden brown, stirring constantly. Add cookie crumbs; mix well. Cool 15 minutes or until completely cooled. Line 8x4-inch loaf pan with foil. Spread 1/2 cup cooled crumb mixture evenly in bottom of foil-lined pan; press down lightly. Evenly spread half of the ice cream over crumbs. Top with remaining crumb mixture; press down lightly. Stir ice cream topping to soften. Spoon topping over crumbs; carefully spread almost to sides of pan. Evenly spread remaining half of ice cream over topping. Cover; freeze at least 4 hours or until firm. To serve, unmold ice cream onto cutting board; remove foil. Cut into 8 slices; place on individual dessert plates. Top each serving with whipped cream and a cherry.

Title: Bruschetta Categories: Appetizers Yield: 12 Servings 12 sl bread, 1/2" thick 1/4 c olive oil 2 md tomatoes, chopped 2 garlic cloves, minced 3 tb chopped fresh basil 2 tb small capers, drained 1/2 ts salt 1/2 ts pepper Heat oven to 375°F. Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon oil on each slice bread. Bake about 8 minutes or until golden brown. While bread is toasting, mix remaining ingredients. Spoon tomato mixture onto bread slices. Serve at room temperature.

Title: Couscous Salad Categories: Salads Yield: 6 Servings 1 c uncooked couscous 1 tb olive oil 1 md zucchini, sliced 1 md yellow summer squash, sliced 1 lg red bell pepper, sliced 1/2 md red onion, in 8 wedges 7 oz refrigerated pesto 2 tb balsamic vinegar Make couscous as directed on package. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender. Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.

Title: Chicken Fried Steak Categories: Main Dish Yield: 8 Servings 1 1/2 lb beef sirloin steak, 1" thick 1/4 c plus 4 teaspoons all-purpose flour 1 egg 18 oz can garlic cooking sauce 1 c panko crispy bread crumbs hot cooked mashed potatoes Heat oven to 225°F. Line 15x10-inch pan with foil. Place wire rack on pan; spray rack with cooking spray. Cut steak into 4 serving-size pieces. Place steaks between 2 sheets of plastic wrap or waxed paper; pound with meat mallet or rolling pin to 1/2-inch thickness. Season steaks with salt and pepper to taste. In shallow dish, mix 1/4 cup of the flour, 1 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, beat egg and 2 tablespoons of the cooking sauce with fork. Set aside remaining sauce. Place bread crumbs on sheet of waxed paper. Dip steaks into flour mixture, coating well; shake off excess. Dip floured steaks into egg mixture, then in bread crumbs, turning to coat completely; shake off excess. In 12-inch nonstick skillet, heat 1/4 cup vegetable oil over medium heat until hot. Cook beef in oil 12 to 14 minutes, turning once, until golden brown. Remove from skillet to wire rack; place in oven to keep warm. Add remaining 4 teaspoons flour to skillet, stirring and scraping up browned bits in pan. Gradually stir in remaining sauce until well blended. Heat to boiling, stirring constantly. Cook 1 minute, stirring frequently. Serve steaks with mashed potatoes and gravy.

Title: Baby Peas Categories: Side Dish Yield: 6 Servings 3 1/2 c frozen sweet peas 2 sl bacon, chopped 2 tb finely chopped onion 1/4 c slivered almonds 2 tb butter 1/2 ts salt 1 ds pepper Cook peas as directed on bag; drain. Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 4 to 5 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onion and almonds to bacon drippings in skillet; cook over medium-high heat 3 to 4 minutes, stirring frequently, until onion is tender and almonds are lightly browned. Remove from skillet. In same skillet, melt butter over medium-high heat. Add cooked peas, bacon, onion, almonds, salt and pepper; toss.

Title: Maple Scones Categories: Desserts Yield: 8 Servings TOPPING: 3 tb all-purpose flour 2 tb granulated sugar 2 tb chopped nuts, toasted 2 tb firm butter SCONES: 2 c all-purpose flour 2 tb packed brown sugar 2 ts baking powder 1/4 ts salt 1/2 c firm butter 1/2 c chopped nuts, toasted 1/3 c pure maple syrup 1 egg 2 tb milk additional milk Heat oven to 400°F (375°F for dark or nonstick cookie sheet). In small bowl, mix 3 tablespoons flour, the granulated sugar and 2 tablespoons nuts. Cut in 2 tablespoons butter, using pastry blender or fork, until crumbly; set aside. In large bowl, mix 2 cups flour, the brown sugar, baking powder and salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in 1/2 cup nuts. Stir in maple syrup, egg and just enough of the 2 tablespoons milk so dough leaves side of bowl and starts to form a ball. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie sheet. Brush with additional milk. Sprinkle with topping. Cut into 8 wedges, but do not separate. Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Title: Mushroom Quesadillas Categories: Appetizers Yield: 4 Servings 1 tb vegetable oil 2 poblano chiles, chopped 1 lg onion, finely chopped 8 oz sliced fresh mushrooms 8 six-inch flour tortillas 1 1/3 c shredded mexican cheese blend In 10-inch skillet, heat oil over medium heat. Cook chiles, onion and mushrooms in oil 10 minutes, stirring frequently, until tender. Divide vegetable mixture evenly onto 4 tortillas. Sprinkle each with 3 tablespoons cheese. Top with remaining tortillas. Wipe skillet clean with paper towels. Spray the skillet with cooking spray; heat over medium heat. Place 1 quesadilla in skillet; cook 1 to 2 minutes or until golden brown on bottom. Turn; cook 1 to 2 minutes longer or until golden brown on bottom and cheese is melted. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining quesadillas.

Title: Pear Salad Categories: Salads Yield: 6 Servings VINAIGRETTE: 1/4 C real maple syrup 2 tb balsamic vinegar 1/2 ts dijon mustard 1/4 ts salt 1/4 ts pepper 1/4 c canola oil SALAD: 1/3 c pecan halves 8 c torn salad greens 3 md pears, cut into wedges 1/3 c sweetened dried cranberries In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended. Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned. Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.

Title: Pot Roast Categories: Main Dish Yield: 6 Servings 2 tb oil 4 lb beef chuck blade 1/2 ts pepper 4 md onions, quartered 4 stalks celery, chopped 1 bay leaf 2 beef bouillon cubes 1 1/2 c boiling water 6 md potatoes, halved 6 md carrots, chopped 1/4 c cold water 3 tb all-purpose flour Heat oven to 325°F. In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add beef roast; cook about 5 minutes on each side or until browned. Drain off excess fat. Sprinkle pepper on both sides of beef. Add 1 of the onions, 1 of the stalks of celery and bay leaf to beef. Dissolve bouillon in boiling water; reserve 3/4 cup. Pour remaining 3/4 cup bouillon around beef. Bring to a boil. Cover. Bake at 325°F. for 1 hour. Add remaining vegetables; cover and bake an additional 1 to 1 1/4 hours or until beef and vegetables are tender. To prepare gravy, place beef and vegetables on warm platter; cover loosely to keep warm. Measure drippings from Dutch oven and skim off fat. Add reserved 3/4 cup bouillon to drippings to make 3 cups; return to Dutch oven. In small jar with tight-fitting lid, combine cold water and flour; shake well. Gradually stir flour mixture into drippings. Cook over medium heat until mixture boils and thickens, stirring constantly. If desired, add salt to taste. Serve gravy with beef and vegetables.

Title: Steamed Artichokes Categories: Side Dish Yield: 4 Servings 4 md artichokes 4 c cold water 1 tb lemon juice melted butter Remove any discolored leaves and the small leaves at base of artichokes. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops of artichokes and discard tops. Cut off points of remaining leaves with scissors. Rinse artichokes with cold water. To prevent discoloration, plunge entire artichoke into cold water mixed with lemon juice. Place steamer basket in 1/2 inch water in 4-quart Dutch oven (water should not touch basket bottom). Place artichokes in basket. Cover tightly. Heat to boiling; reduce heat. Steam 20 to 25 minutes or until bottoms are tender when pierced with knife.

Title: Lemon Pie Pops Categories: Desserts Yield: 7 Servings 4 serving lemon instant pudding 1 1/2 c half-and-half 1/4 c fresh lemon juice 6 oz lemon yogurt 7 tb coarsely crushed graham crackers 1/4 c marshmallow cream 1/2 c whipping cream In medium bowl, beat pudding mix and half-and-half with whisk 2 minutes. Beat in lemon juice and yogurt. Pour about 1/3 cup mixture into each of 7 paper cups. Sprinkle each with 1 tablespoon graham crackers. Cover cups with foil; insert craft stick into center of each pop. Freeze about 6 hours or until frozen. When ready to serve pops, in small bowl, beat marshmallow cream and 1 tablespoon of the whipping cream with electric mixer on low speed until smooth. Add remaining whipping cream, increase speed to high and beat until stiff peaks form. Remove each pop from cup. Spread top of each with about 2 tablespoons marshmallow mixture, forming meringue peaks.