Recipe Archive 126 - Pazsaz Entertainment Network

Title: Fruit Kabobs Categories: Appetizers Yield: 4 Servings 8 oz plain yogurt 2 tb honey 8 fresh whole strawberries 8 chunks canned pineapple 8 chunks cantaloupe 8 cubes mozzarella cheese 8 cubes cheddar cheese In small bowl, combine yogurt and honey; mix well. Thread fruit and cheese on 8 bamboo skewers. Serve kabobs with yogurt-honey mixture for dipping.

Title: Summer Salad Categories: Salads Yield: 4 Servings 3 md tomatoes, in 1/4" slices 2 md zucchini, in 1/4" slices 2 md summer squash, in 1/4" slices 1 md red bell pepper 1 ts chopped fresh thyme leaves 1 tb olive oil 1/2 ts salt 1/4 c ricotta cheese 1 tb chopped fresh parsley Heat oven to 400°F. In large bowl, toss tomatoes, zucchini, yellow squash, bell pepper, thyme, oil and salt. Spread in single layer on 2 ungreased cookie sheets. Bake 20 to 25 minutes or until vegetables are tender. Divide vegetables evenly among 4 serving plates. Top each serving with 1 tablespoon ricotta cheese; sprinkle with parsley.

Title: BLT ?€˜N Cheese Categories: Main Dish Yield: 10 Servings 32 oz medium cheddar cheese, in cubes 1/4 c butter 4 c whole milk 16 oz elbow macaroni 2 c shredded sharp cheddar cheese 2 c small cherry tomatoes 9 oz fresh spinach 1 lb bacon, crisply cooked & crumbled 1 c panko crispy bread crumbs In large microwavable bowl, place medium cheddar cheese cubes, butter and milk. Microwave uncovered on High 8 to 10 minutes. Stir with whisk; microwave on High 4 minutes longer. Stir again; repeat microwaving until all cheese is melted and mixture can be stirred smooth, a total of about 15 minutes. Heat oven to 350°F. Cook macaroni in boiling salted water 3 minutes less than directed on box. Drain; place in 15x10-inch glass baking dish. Pour melted cheese sauce over macaroni; mix well. Stir in shredded cheese, tomatoes and spinach. Cover dish with foil; bake 30 minutes. Uncover; sprinkle bacon and bread crumbs evenly over top. Bake 5 minutes longer or until top is lightly browned. Cool at least 10 minutes before serving.

Title: Asparagus Barley Categories: Side Dish Yield: 8 Servings 3 1/2 c chicken broth 2 tb vegetable oil 1 md onion, chopped 1 md carrot, chopped 1 c uncooked quick-cooking barley 8 oz asparagus, cut into 1" pieces 2 tb shredded parmesan cheese 1/4 ts dried marjoram 1/8 ts pepper In 2-quart saucepan, heat broth over medium heat until hot. In 12-inch skillet, heat oil over medium heat. Cook onion and carrot in oil 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in barley. Cook and stir 1 minute. Pour 1 cup of the hot broth over barley mixture. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Continue cooking 15 to 20 minutes, adding broth 1 cup at a time and stirring frequently, until barley is tender and liquid is absorbed; remove from heat. Stir in remaining ingredients.

Title: Apricot Bars Categories: Desserts Yield: 50 Bars BARS: 12 oz jar apricot preserves 3/4 c packed brown sugar 1/2 c butter, softened 1 ts vanilla 2 eggs 2 c all-purpose flour 3/4 c mashed ripe bananas 1/2 c chopped pecans 1 ts baking powder 1/2 ts baking soda 1/4 ts salt GLAZE: 1 1/2 c powdered sugar 2 tb reserved apricot preserves 1 tb water Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour. Reserve 2 tablespoons of the preserves for glaze. In large bowl, mix brown sugar and butter. Stir remaining preserves, the vanilla and eggs into brown sugar mixture. Stir in remaining bar ingredients until dry ingredients are moistened. Spread in pan. Bake about 30 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth and spreadable. Spread glaze over warm bars; cool. For bars, cut into 10 rows by 5 rows.

Title: Coconut Shrimp Categories: Appetizers Yield: 14 Appetizers 14 wooden skewers 1/4 c all-purpose flour 1 ts curry powder 1/2 ts salt 1/8 ts ground cayenne pepper 1 egg 1 ts water 3/4 c panko bread crumbs 3/4 c shredded coconut 28 uncooked large shrimp Soak skewers in water for 15 minutes. Meanwhile, heat oven to 400°F. Line 15x10-inch baking pan with sides with foil; lightly spray foil with cooking spray. In shallow dish, stir together flour, curry powder, salt and ground red pepper. In another shallow dish, beat egg and water until blended. In another shallow dish, mix bread crumbs and coconut. Pat shrimp dry with paper towels. Coat shrimp with flour mixture. Dip into egg mixture; coat well with crumb mixture.Thread 2 shrimp on each skewer, leaving space between each. Place in pan. Bake 8 to 10 minutes or until shrimp are pink and coating begins to brown.

Title: Dream Salad Categories: Salads Yield: 6 Servings 11 oz can mandarin segments, drained 8 oz can pineapple chunks, drained 2 bananas, halved and in 1" chunks 1/4 c halved maraschino cherries, drained 6 oz lemon yogurt In medium bowl, mix all ingredients. Serve immediately or refrigerate until serving time.

Title: Chicken Kabob Categories: Main Dish Yield: 8 Servings 8 bamboo skewers 1/4 c finely chopped onion 2 cloves garlic, finely chopped 1 tb chopped fresh parsley 1/2 ts paprika 1/2 ts crushed red pepper flakes 1/2 ts ground cumin 1/4 ts salt 1/4 c olive oil 2 tb lemon juice 1 lb boneless skinless chicken breasts, cut in 32 pieces 1 red bell pepper, cut in 24 pieces Soak the skewers in water for 30 minutes. In shallow glass or plastic dish or resealable food-storage plastic bag, mix onion, garlic, parsley, paprika, pepper flakes, cumin, salt, 2 tablespoons of the olive oil and lemon juice. Add chicken; turning to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 1 hour to marinate. Heat gas or charcoal grill. Thread chicken and bell pepper pieces on skewers. Place kabobs on grill over medium heat. Cook 9 to 11 minutes, turning occasionally; brushing with remaining 2 tablespoons oil, until chicken is no longer pink in center.

Title: Green Bean Casserole Categories: Side Dish Yield: 8 Servings 29 oz canned green beans, drained 10 3/4 oz can condensed cream of mushroom soup 1/4 c milk 2.8 oz can french-fried onions Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.

Title: Banana Pudding Categories: Desserts Yield: 4 Servings 12 vanilla wafer cookies 12 tb thawed frozen whipped topping 2 sm bananas, 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: Tropical Tea Categories: Beverages Yield: 12 Servings 4 1/2 c water 4 c iced tea 12 oz can frozen pineapple-orange juice - concentrate, thawed fresh mint leaf Mix water, iced tea and juice concentrate in large pitcher. Serve over ice. Garnish with mint.

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: Bacon Burgers Categories: Main Dish Yield: 4 Servings 8 sl crisp bacon, drippings reserved 2 lg sweet onions, thinly sliced 12 oz bottle pilsner style beer 1 1/2 lb lean ground beef 1/2 ts salt 1/4 ts pepper 4 sl cheddar cheese 8 leaves romaine lettuce 4 sl tomato 4 kaiser rolls, split In 10-inch skillet, heat 1 tablespoon bacon drippings over medium-high heat. Add onions; cook about 15 minutes, stirring frequently, until softened. Reserve 1/2 cup of the beer. Stir remaining beer into onions. Heat to boiling; reduce heat to medium and simmer uncovered, stirring occasionally, until onions are golden and liquid has evaporated, about 30 minutes. Cool. Meanwhile, roughly chop 4 slices of the cooked bacon; set aside. Roughly chop half of the onion mixture; stir into chopped bacon. In medium bowl, stir chopped onion and bacon mixture into beef. Add salt and pepper. Shape beef mixture into 4 large patties, thinner at center and thicker at edges for even cooking. In 10-inch skillet, heat remaining bacon drippings over medium-high heat. Add patties; cook 8 minutes for medium-rare, 10 minutes for medium, 12 minutes for medium-well, turning once. After turning, add reserved 1/2 cup beer to burgers, then top burgers with cheese. Cover skillet to melt cheese. Place burgers on bun bottoms; top with lettuce leaves, tomato slices, and remaining caramelized onions. Cut remaining 4 slices bacon in half; crisscross 2 pieces on top of onions on each burger, and cover with tops of buns.

Title: Steamed Artichokes Categories: Side Dish Yield: 4 Servings 4 md artichokes 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. Place steamer basket in 1/2 inch water in 4-quart Dutch oven. 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. Pluck out artichoke leaves one at a time. Dip base of leaf into melted butter.

Title: Lemonade Pops Categories: Desserts Yield: 8 Servings 12 oz can frozen lemonade concentrate 1 c water 1 c fresh raspberries 1/2 c plain yogurt 10 ice pop molds and craft sticks In 1-quart saucepan, heat lemonade concentrate and water over medium heat just until lemonade concentrate is completely thawed; remove from heat. Cool. In blender, place 3/4 cup of the lemonade mixture, 1/2 cup of the raspberries and 1/4 cup of the yogurt. Cover; blend on medium speed until smooth. Press mixture through small strainer into medium bowl to remove seeds. Divide mixture evenly among ice pop molds. Freeze 4 hours or until firm. Divide remaining 1/2 cup raspberries evenly among molds. In small bowl, mix 1 cup lemonade mixture and remaining 1/4 cup yogurt. Divide evenly among molds. Cover each mold with foil; insert stick into each pop. Freeze 4 hours or until firm. To serve, remove pops from molds.

Title: Bavarian Meatballs Categories: Appetizers Yield: 16 Servings 2 lb frozen cooked meatballs, thawed 1 md onion, sliced 1/4 c firmly packed brown sugar 3 tb onion soup mix 12 oz can beer In 3 or 3 1/2-quart slow cooker, combine meatballs and onion. Sprinkle brown sugar and soup mix over beef and onion. Pour beer over top. Cover; cook on Low setting for 5 to 6 hours. Just before serving, gently stir mixture to coat meatballs with sauce. Serve with toothpicks. Meatballs can be held on Low setting for up to 1 hour.

Title: Apple Salad Categories: Salads Yield: 4 Servings 4 c torn romaine lettuce 1/4 c diced dried apricots 1/4 c butter toffee glazed almonds 1 red-skinned 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: Aloha Burgers Categories: Main Dish Yield: 8 Servings SAUCE: 1/4 c mayonnaise 1 ts sriracha sauce BURGERS: 1 lb ground turkey 1 ts fresh grated gingerroot 1 clove garlic, grated 1 tb soy sauce 1 ts sesame oil 4 sl fresh pineapple 4 hamburger buns, split 4 lettuce leaves 4 sl tomato 4 sl onion Spray gas or charcoal grill rack with cooking spray. Heat grill. Mix sauce ingredients; set aside. In large bowl, mix ground turkey, gingerroot, garlic, soy sauce and sesame oil. Shape mixture into four patties. Place patties and pineapple slices on grill over medium heat. Cover grill; cook patties 8 to 10 minutes, turning after 5 minutes, until meat thermometer inserted in center of patties reads 160°F. Cook pineapple slices 8 to 10 minutes or until browned and slightly charred, turning once. Place burgers on bottoms of buns; top with lettuce, grilled pineapple, onion, sauce and tops of buns.

Title: Vegetable Risotto Categories: Side Dish Yield: 4 Servings 2 tb extra-virgin olive oil 2 tb finely chopped onion 2 cloves garlic, finely chopped 8 oz crimini mushrooms, quartered 2 ts chopped fresh rosemary leaves 1 c uncooked arborio rice 14 oz can chicken broth 1/2 c white wine 1 1/2 c frozen green beans, thawed & drained 1/2 c roasted red bell peppers, in strips 1 c grated parmesan cheese Heat oven to 400°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms and rosemary. Cook 3 to 5 minutes over medium heat, stirring frequently, until mushrooms start to soften. Add rice. Cook 2 minutes, stirring constantly. Add broth and wine; heat to boiling. Remove from heat; pour into casserole. Cover casserole. Bake 15 minutes. Stir in green beans, roasted peppers and 1/2 cup of the cheese. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in remaining 1/2 cup cheese.

Title: Fruit Pizza Categories: Desserts Yield: 12 Servings 17.5 oz pkg sugar cookie mix 1/2 c butter, melted 1 egg 1 c whipping cream 1/2 c cream cheese frosting 3 1/2 c assorted fresh fruit Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray. In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently stir frosting into whipped cream. Spread over cookie pizza. Arrange fruit on top.

Title: Pink Cabana Categories: Beverages Yield: 4 Servings 1 c milk 1 c pineapple juice 1 c triple sec liqueur 2 bags strawberry smoothie mix In blender, place milk, pineapple juice, liqueur and contents of smoothie bag. Cover; blend on high speed 1 minute to 1 minute 30 seconds, stopping blender to scrape down sides as necessary, until smooth. Pour into glasses.

Title: Raspberry Salad Categories: Salads Yield: 6 Servings SALAD: 1/4 c sliced almonds 6 c torn boston lettuce 2 c torn romaine lettuce 1/4 c chopped fresh chives 6 oz fresh raspberries DRESSING: 3 tb olive oil 3 tb honey 2 ts grated lemon peel 2 tb fresh lemon juice 1/4 ts salt Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool. In small bowl, mix all dressing ingredients with wire whisk. In large bowl, toss lettuces and chives. Drizzle with dressing and toss to coat. Add raspberries and toasted almonds; toss gently. Serve immediately.

Title: Stir-Fry Shrimp Categories: Main Dish Yield: 4 Servings 2 c uncooked instant rice 1 red bell pepper, in 3/4" pieces 1 lb fresh asparagus spears, in 1" pieces 1 lb cooked deveined peeled shrimp 1/2 c stir-fry sauce Cook rice as directed on package. Meanwhile, heat 10-inch skillet over medium-high heat. Add bell pepper, asparagus and 1 tablespoon water. Cook over medium-high heat 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add shrimp and stir-fry sauce to skillet; cook and stir until hot. Serve shrimp mixture over cooked rice.

Title: Bacony Rice Categories: Side Dish Yield: 8 Servings 1 tb butter 1 c uncooked wild rice 1 1/2 c sliced fresh mushrooms 2 md green onions, thinly sliced 2 1/2 c water 1/2 ts salt 1/4 ts pepper 1/4 c crumbled crisply cooked bacon Melt butter in 10-inch nonstick skillet over medium heat. Cook wild rice, mushrooms and onions in butter about 3 minutes, stirring occasionally, until onions are tender. Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 40 to 50 minutes or until rice is tender; drain if necessary. Stir in bacon.

Title: Pecan Bread Categories: Desserts Yield: 20 Servings BREAD: 2 1/4 c all-purpose flour 3/4 c granulated sugar 1 c half-and-half 1 ts maple flavor 3 tb vegetable oil 3 1/2 ts baking powder 1/2 ts salt 1 egg 1/2 c chopped pecans GLAZE: 1/2 c powdered sugar 3 ts half-and-half 1 ts maple flavor 2 tb chopped pecans Heat oven to 350°F. Grease bottom only of 8- or 9-inch loaf pan. In large bowl, mix all bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours. In small bowl, mix all glaze ingredients except pecans until smooth and thin enough to drizzle. Drizzle cooled bread with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.