Recipe Archive 124 - Pazsaz Entertainment Network

Title: Curried Meatballs Categories: Appetizers Yield: 10 Servings 12 oz jar pineapple preserves 8 oz jar dijon mustard 8 oz can pineapple tidbits in juice, undrained 1/2 c firmly packed dark brown sugar 1 ts curry powder 2 1/2 lb frozen cooked meatballs In small saucepan, combine all ingredients except meatballs. Bring to a boil. Place meatballs in 2 1/2 to 3-quart slow cooker. Stir in preserves mixture. Cover; cook on High setting for 4 hours, stirring twice. Stir well 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 the remaining ingredients. Mix well. Cover and refrigerate salad until ready to serve.

Title: Ranch Chicken Categories: Main Dish Yield: 4 Servings 4 boneless skinless chicken breast halves 1/4 c ranch dressing 1/3 c dry bread crumbs 2 tb olive oil Dip chicken into dressing, then coat with bread crumbs. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

Title: Au Gratin Potatoes Categories: Side Dish Yield: 8 Servings POTATOES: 4.7 oz box au gratin potatoes 2 c boiling water 1 c half-and-half 2 tb butter 6 sl bacon, cooked, crumbled 1 c shredded jack cheese 1/4 c sliced green onions 1/4 ts coarse ground black pepper TOPPING: 1/2 c plain bread crumbs 2 tb butter, melted 1 tb chopped fresh parsley Heat oven to 400°F. In 2-quart casserole, mix potatoes, sauce mix, boiling water, half-and-half and butter. Stir in remaining potato ingredients. Bake uncovered 35 minutes. In small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8 minutes longer or until topping is golden. Sprinkle with parsley. Let stand 5 minutes before serving (sauce will thicken as it stands).

Title: Caramel Cheesecake Categories: Desserts Yield: 16 Servings CRUST: 1 3/4 c graham cracker crumbs 1/4 c packed brown sugar 1/2 c butter, melted FILLING: 24 oz cream cheese, softened 1 c packed brown sugar 3 eggs 3/4 c whipping cream 1/4 c caramel syrup sAUCE: 1/2 c butter 1 1/4 c packed brown sugar 2 tb caramel syrup 1/2 c whipping cream 1 1/2 ts flaked sea salt Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Grease inside bottom and side of pan with shortening. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes. Meanwhile, in large bowl, beat cream cheese and 1 cup brown sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup syrup; beat until blended. Pour filling over crust. Bake at 300°F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight. In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes. To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.

Title: Chicken Fingers Categories: Appetizers Yield: 8 Servings 1/4 c buffalo wing hot sauce 1 1/4 c plain panko bread crumbs 1/2 ts paprika 1/4 ts salt 2 tb butter, melted 1 lb boneless skinless chicken breasts, in 24 strips blue cheese dressing celery sticks Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray. In shallow dish, place buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce; coat evenly with bread crumb mixture. Place on cookie sheet. Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown. Serve chicken with dressing and celery sticks.

Title: Farro Salad Categories: Salads Yield: 6 Servings 1 c uncooked farro 2 1/2 c water 1/2 ts salt 1 yellow bell pepper, in 6 pieces 1 red bell pepper, in 6 pieces 1/2 lb fresh asparagus spears, cut in half 6 cherry tomatoes 1 tb olive oil 2 tb red wine vinegar 1 tb lemon juice 2 ts grated lemon peel 2 ts dijon mustard 1/4 ts salt 1 ds ground black pepper 2 c baby spinach leaves, lightly packed Rinse farro under cold water. In 2-quart saucepan, mix 2 1/2 cups water and 1/2 teaspoon salt. Add farro; heat to boiling over medium heat. Reduce heat, cover and simmer 20 to 25 minutes or until tender. Drain, if necessary, and set aside. Heat coals or gas grill. Brush peppers, asparagus and tomatoes with olive oil. Place peppers and asparagus in grill basket or directly on grill rack. Cover grill; cook over medium heat 7 to 9 minutes, turning occasionally, until vegetables are crisp-tender, adding tomatoes during last 4 minutes. In small bowl, mix red wine vinegar, lemon juice, lemon peel, mustard, 1/4 teaspoon salt and pepper. To serve, toss farro and spinach in 3 tablespoons of the dressing. Arrange farro on serving platter, and place grilled vegetables on top. Drizzle remaining dressing over vegetables.

Title: Ramen Bowl Categories: Main Dish Yield: 4 Servings 2 ts vegetable oil 1 lb boneless beef sirloin steak, in strips 2 cups water 3 oz ramen noodle soup mix 1 lb fresh stir-fry vegetables 1/4 c stir-fry sauce In 12-inch skillet, heat oil over medium-high heat. Add beef; cook 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet. In same skillet, heat water to boiling. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in contents of seasoning packet from soup mix, the stir-fry sauce and beef. Cook 2 to 3 minutes, stirring frequently, until hot. Serve in individual bowls.

Title: Couscous Salad Categories: Side Dish Yield: 6 Servings 1 1/2 c chicken broth 1/2 c sweetened dried cranberries 1 ts ground cinnamon 1/4 ts ground cumin 1 c uncooked couscous 1/3 c canola oil 2 tb rice vinegar 1/2 c sliced almonds, toasted 1/3 c chopped green onions 2 tb chopped parsley In 2-quart saucepan, heat broth, cranberries, cinnamon and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork; let stand uncovered until cooled. In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, onions and parsley; toss well. Serve at room temperature or chilled.

Title: Banana Pudding Categories: Desserts Yield: 4 Servings 12 vanilla wafer cookies 12 tb frozen whipped topping, thawed 2 sm banana, sliced 8 tb refrigerated vanilla pudding crushed vanilla wafer cookies In each of four 5-oz glasses, place 1 vanilla wafer cookie. Top with 1/3 of the banana slices, 1 tablespoon of the whipped topping, another vanilla wafer cookie and 1 tablespoon of vanilla pudding. Repeat layers, beginning with banana slices. Top with remaining banana slices and 1 tablespoon whipped topping. Garnish with crushed cookies.

Title: White Bean Dip Categories: Appetizers Yield: 14 Servings 1 tb olive oil 2 cloves garlic, finely chopped 1 ts dried thyme leaves 19 oz can cannellini beans, drained & rinsed 1/2 c chicken broth 2 tb chopped fresh italian parsley 1 c shredded Parmesan cheese 7 dozen carrot sticks In heavy 2-quart saucepan, heat oil over medium heat. Add garlic and thyme; cook 1 to 2 minutes, stirring constantly, until garlic is light golden. Remove from heat. Add beans and broth to saucepan. Partially mash beans with potato masher. Stir in parsley. Heat over medium-low heat, stirring occasionally, until bean mixture is thoroughly heated. Stir in cheese until melted. Serve warm with carrot sticks.

Title: Hash Brown Nests Categories: Salads Yield: 6 Servings 5.2 oz box hash brown potato mix hot water called for on potato box salt called for on potato box butter called for on potato box 1/4 c bacon flavor bits 12 eggs 1 ts salt 1/2 ts pepper Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray. Make potatoes as directed on box. When done, place in medium bowl. Stir in bacon bits. Divide mixture evenly among muffin cups. Bake about 15 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F. Crack 1 egg over each muffin cup. Sprinkle with salt and pepper. Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny. Cool 5 minutes before removing from muffin cups.

Title: Creamy Chicken Categories: Main Dish Yield: 4 Servings 4 boneless skinless chicken breasts 1/2 c original bisquick mix 1/2 ts garlic powder 1 egg 3 tb vegetable oil 1 1/2 c sliced fresh mushrooms 3 tb original bisquick mix 2 md green onions, sliced 1 c milk 1 1/2 ts soy sauce Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow dish, stir 1/2 cup bisquick mix and the garlic powder. In another shallow dish, beat egg. Dip chicken in egg, then coat with bisquick mixture. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook about 3 minutes or until golden brown. Turn chicken; cover and cook 4 to 6 minutes longer or until chicken is no longer pink in center. Remove to serving platter; cover to keep warm. In same skillet, heat remaining 1 tablespoon oil over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring frequently, until browned. Add 3 tablespoons bisquick mix and the onions; cook and stir until mixed. Stir in milk and soy sauce. Cook until mixture is thick and bubbly. Serve over chicken.

Title: Barley Risotto Categories: Side Dish Yield: 4 Servings 4 ts olive oil 2 c thinly sliced mushrooms 2 md onions, chopped 3 c chicken broth 2 ts garlic pepper 2 ts dijon mustard 1 1/2 c uncooked quick-cooking barley 2/3 c instant wild rice 1/2 c dried cranberries 4 c packed spinach leaves, shredded Heat oil in 10-inch non-stick skillet over high heat. Cook mushrooms and onion in oil. Stir in broth, garlic pepper seasoning blend and mustard. Cover and heat to boiling. Stir in remaining ingredients except spinach; reduce heat to low. Cover and simmer 10 minutes, stirring once. Stir in spinach; cover and simmer about 5 minutes or until water is absorbed and barley and wild rice are tender.

Title: Lemon Bars Categories: Desserts Yield: 12 Servings CRUST: 17.5 oz sugar cookie mix 1/2 c butter, softened FILLING: 4 eggs, slightly beaten 1 1/2 c granulated sugar 1/4 c all-purpose flour 1 tb grated lemon peel 1 ts baking powder 1/2 ts salt 1/4 c fresh lemon juice TOPPING: 2 tb powdered sugar Heat oven to 350°F. In large bowl, beat crust ingredients with electric mixer on low speed until crumbly. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake about 20 minutes or until light golden brown. Cool 10 minutes. Meanwhile, in same large bowl, stir together filling ingredients except lemon juice. Stir in lemon juice. Pour mixture over warm crust. Bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 6 rows.

Title: Taco Nachos Categories: Appetizers Yield: 8 Servings 10 c tortilla chips 2 lb pork sausage, cooked & drained 9 oz chopped green chiles, drained 4 ts taco seasoning mix 4 plum tomatoes, chopped 4 md green onions, sliced 4 c shredded colby-jack cheese Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.

Title: Artichoke Salad Categories: Salads Yield: 8 Servings SALAD: 1 c uncooked regular white rice 2 c water 1/4 c chopped fresh parsley 4 md green onions, chopped 1 sm red bell pepper, chopped 14 oz can artichoke hearts, quartered VINAIGRETTE: 1/4 c vegetable oil 1 tb grated lemon peel 3 tb fresh lemon juice 1/2 ts salt 1/4 ts pepper 1 clove garlic, finely chopped Cook rice in water as directed on package. In medium bowl, mix rice and remaining salad ingredients. In small bowl, mix all vinaigrette ingredients with wire whisk until blended. Add to salad; toss to mix. Cover and refrigerate at least 3 hours until chilled.

Title: Pizza Cupcakes Categories: Main Dish Yield: 8 Servings 8 oz can refrigerated crescent rolls 1/2 c pizza sauce 1/4 c mini pepperoni slices 1/4 lb mild Italian sausage, cooked & drained 1/2 c shredded mozzarella cheese Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Unroll dough; separate into 8 triangles. Press into muffin cups. In small bowl, mix sauce, pepperoni, sausage and 1/4 cup of the cheese. Spoon about 2 tablespoons mixture into each dough-lined cup; sprinkle each with about 1 teaspoon additional cheese. Bake 16 to 18 minutes or until lightly browned. Immediately remove from cups and serve.

Title: Cheesy Potatoes Categories: Side Dish Yield: 12 Servings 9.4 oz box au gratin potatoes mix 3 c boiling water 1 1/2 c sour cream 1 c milk 1/4 c butter, cut up 1/2 c chopped red bell pepper 1/2 c sliced green onions 1/2 c shredded cheddar cheese Heat oven to 400°F. Spray 13x9-inch glass baking dish with cooking spray. In large bowl, mix Potatoes, Sauce Mix from both potato mixes and boiling water. Stir in sour cream, milk, margarine, bell pepper and 1/4 cup of the onions. Pour into baking dish. Bake uncovered 35 minutes. Sprinkle with remaining onions and the cheese. Bake 5 to 10 minutes longer or until bubbly around edges and potatoes are tender. Let stand 5 minutes before serving.

Title: Banana Dessert Categories: Desserts Yield: 16 Servings 2 c original bisquick mix 2 tb sugar 1/4 c firm butter 4 serving pkg instant vanilla pudding mix 1 3/4 c milk 2 md bananas, sliced 2 c whipped cream 1/2 c toasted shredded coconut Heat oven to 375°F. Mix bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes. Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.

Title: Spring Rolls Categories: Appetizers Yield: 8 Servings SAUCE: 1/2 c creamy peanut butter 1/4 c canned coconut milk 2 tb teriyaki sauce 1 tb fresh lime juice 2 ts finely chopped gingerroot 2 tb water ROLLS: 3 oz uncooked rice stick noodles 1/2 c shredded carrot 1/3 c julienned fresh basil leaves 1/4 c chopped fresh cilantro 1 sm serrano chile, minced 1/4 c teriyaki sauce 12 spring roll wrappers 12 sm leaves butter lettuce 3/4 c salted dry-roasted peanuts 1 c frozen shelled edamame, cooked & drained In small bowl, beat sauce ingredients with whisk, adding enough water for desired consistency. Cover; refrigerate until serving time. Fill 3-quart saucepan two-thirds with water; heat to boiling. Add rice stick noodles; boil gently 3 minutes or just until noodles are tender. Rinse with cold water; drain. Transfer to large bowl. With scissors, cut rice noodles into about 3-inch lengths. Stir in carrot, basil, cilantro, chile and 1/4 cup teriyaki sauce. Fill 9-inch round shallow pan with hot water; place clean, damp paper towel on work surface. Dip 1 rice paper wrapper in water about 5 seconds or just until pliable; place on towel. Place lettuce leaf on lower third of wrapper. Spoon scant 1/3 cup noodle mixture on lettuce. Sprinkle with about 1 tablespoon peanuts and heaping tablespoon edamame. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Place seam side down on serving platter. Repeat with remaining wrappers and fillings, placing on platter without sides touching. Serve immediately, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally. Stir sauce; serve with spring rolls.

Title: Balsamic Fruit Categories: Salads Yield: 12 Servings 1/3 c frozen strawberry daiquiri mix, thawed 3 tb water 1 tb balsamic vinegar 2 c fresh strawberry halves 1 c fresh raspberries 1 c cantaloupe balls 2 fresh peaches, peeled and sliced 2 fresh plums, sliced 1 sprig fresh mint In large bowl, combine daiquiri mix, water and vinegar; mix well. Add all remaining ingredients; toss gently to coat. Cover; refrigerate at least 1 hour to chill. Stir salad before serving; remove mint.

Title: Ginger Pork Categories: Main Dish Yield: 4 Servings PORK: 2 ts ground ginger 1/2 ts salt 1/2 ts pepper 1 lb pork tenderloin 1 ts vegetable oil SAUCE: 1/4 c mayonnaise 2 ts wasabi powder 1 clove garlic, finely chopped Heat gas or charcoal grill. In small bowl, mix ginger, salt and pepper. Brush pork with oil; rub and press ginger mixture on all sides of pork. Place pork on grill over medium heat. Cover grill; cook 17 to 20 minutes, turning several times, until meat thermometer inserted in center reads 145°F. Remove from grill. Cover; let stand 3 minutes before slicing. Meanwhile, in small bowl, mix sauce ingredients. Cut pork into thin slices; serve with sauce.

Title: Loaded Potatoes Categories: Side Dish Yield: 4 Servings 4.5 oz box loaded baked potatoes 1 3/4 c boiling water 2/3 c milk 1/3 c cream cheese 1/8 ts garlic powder 3 sl bacon, cooked and crumbled 2 tb sliced green onions Heat oven to 400&def;F. Spray 1 1/2-quart casserole with cooking spray. In casserole, stir sauce mix, water, milk, cream cheese and garlic powder with whisk until blended. Stir in potatoes. Bake uncovered 30 to 35 minutes or until potatoes are tender. Allow to stand 5 minutes to thicken. Stir; sprinkle with bacon and onions.

Title: Peanut Butter Treats Categories: Desserts Yield: 24 Servings 3 tb butter 1/4 c peanut butter 10 oz bag large marshmallows 6 c crisp rice cereal 24 chocolate peanut butter cup candies Spray rectangular pan, 13x9x2 inches, with cooking spray. Place margarine, peanut butter and marshmallows in large microwavable bowl. Microwave uncovered on High 1 minute 30 seconds to 3 minutes, stirring after 1 minute, until mixture is melted and smooth when stirred. Stir in cereal until well coated. Press mixture in pan, using buttered back of spoon. Immediately make 24 indentations in rows in mixture using handle of wooden spoon. Press peanut butter cups into indentations; cool. Cut into squares.