Recipe Archive 127 - Pazsaz Entertainment Network

Title: Pizza Quesadillas Categories: Appetizers Yield: 6 Servings 6 flour tortillas 3.5 oz sliced pepperoni 2 md roma tomatoes, sliced 1 c shredded mozzarella 3 tb butter 8 oz can pizza sauce, warmed Top 3 tortillas equally with pepperoni, tomatoes and cheese. Top with remaining tortillas. In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat; rotate skillet so butter coats bottom of skillet. Cook 1 quesadilla in butter 6 to 8 minutes, turning once, until lightly browned. Remove from skillet; place on cutting board. Repeat with remaining butter and quesadillas. Cut each quesadilla into pieces. Serve with warmed pizza sauce.

Title: Overnight Salad Categories: Salads Yield: 8 Servings DRESSING: 2 eggs, beaten 2 tb sugar 2 tb lemon juice 2 tb reserved pineapple juice 1 tb butter 3/4 c whipping cream SALAD: 15 oz can pitted cherries, drained 40 oz can pineapple chunks, drained, - 2 tablespoons juice reserved 3 seedless oranges, peeled, in chunks 1 c miniature marshmallows In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool. In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture. In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors but no longer than 24 hours.

Title: Teriyaki Kabobs Categories: Main Dish Yield: 6 Servings 1 1/2 lb boneless top sirloin, in 1" cubes 1 c teriyaki baste and glaze 1 md bell pepper, cut in 1" pieces 18 md whole fresh mushrooms 2 tb vegetable oil 1/4 c sesame seed, toasted Place beef in heavy-duty resealable plastic bag. Pour teriyaki baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours. Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed. Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in center.

Title: Garden Saute Categories: Side Dish Yield: 6 Servings 1 tb olive oil 1 md zucchini, in 1/4" slices 1 md yellow squash, in 1/4" slices 1 c sliced mushrooms 1 c grape tomatoes, cut in half 2 tb chopped fresh chives 1/2 ts garlic salt Heat oil in 10-inch nonstick skillet over medium- high heat. Cook zucchini, yellow squash and mushrooms in oil 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in tomatoes. Sprinkle vegetables with chives and garlic salt. Cook 2 to 3 minutes, stirring frequently, just until tomatoes begin to soften.

Title: Banana Squares Categories: Desserts Yield: 24 Servings 1/2 c butter, cold 17.5 oz sugar cookie mix 1 egg, slightly beaten 8 oz cream cheese, softened 14 oz sweetened condensed milk 8 oz frozen whipped topping, thawed 3.4 oz box instant banana pudding mix 3 md ripe bananas, sliced Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely. In 15x10x1 inch pan, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside. In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined. Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the cookie crumbs over the pudding. To serve, cut into 24 squares, 4 rows by 6 rows, and serve individually.

Title: Cherry Limeade Categories: Beverages Yield: 6 Servings 1 lime, cut into wedges sugar 6 c chilled lemon-lime soda 3/4 c lime juice 1/2 c maraschino cherry juice ice cubes Rub lime wedges on rims of 6 glasses; dip rims in sugar. In large pitcher, stir together soda, lime juice and cherry juice. Fill glasses with ice; fill with limeade.

Title: Tomato Soup Categories: Soups Yield: 4 Servings 1 tb butter 1 lg onion, chopped 2 cloves garlic, finely chopped 29 oz roasted diced tomatoes, undrained 1 3/4 c chicken broth 2 tb chopped fresh basil leaves 1 ts sugar 1/4 ts crushed red pepper flakes 1/2 c whipping cream In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender. Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes. In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.

Title: Mini Corn Dogs Categories: Main Dish Yield: 4 Servings MUSTARD: 1/2 c yellow mustard 4.5 oz chopped green chiles, drained CORN DOGS: oil for deep frying 13 oz cornbread & muffin mix 1 c club soda 1 egg round wooden skewers 16 oz pkg beef hot dogs, cut in half 2 tb all-purpose flour In small bowl, mix mustard and chiles; set aside. In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F. In medium bowl, stir cornbread mixes, club soda and egg. Spoon mixture into tall narrow jar or glass. Insert sticks into hot dogs, leaving about 4 inches to hold. Roll hot dogs in flour; dip hot dogs into cornbread mixture, rolling to cover completely. Smooth batter with knife, if necessary. Fry 2 to 3 corn dogs at a time in hot oil about 2 to 3 minutes or until golden brown. Drain on paper towels. Serve corn dogs with mustard.

Title: Savory Corn Categories: Side Dish Yield: 4 Servings 4 ears fresh corn 8 six-inch bamboo skewers 2 tb zesty italian salad dressing 2 tb shredded fresh parmesan cheese Husk corn, remove silk and halve each ear. Use metal skewer or ice pick to make a hole through center of one end of each piece of corn. Insert bamboo skewers through each side corn. Brush corn with dressing. Place corn in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with plastic wrap, folding back one corner to vent. Microwave on High 9 to 14 minutes, rotating dish 1/4 turn every 5 minutes, until tender. Let stand 5 minutes. Sprinkle with cheese before serving.

Title: Banana Wraps Categories: Desserts Yield: 4 Servings 1/2 c shredded coconut 1/2 c chopped pecans 1 refrigerated pie crust, softened 1/4 c sugar 1/2 ts ground cinnamon 1/4 ts ground nutmeg 4 md firm ripe bananas 1/3 c semisweet chocolate chips 12 oz jar hot caramel topping, heated whipped cream 1 c vanilla ice cream Heat oven to 350°F. Spread coconut and pecans separately on cookie sheet. Bake 5 to 8 minutes, stirring occasionally, until light golden brown; set aside. Increase oven temperature to 450°F. Remove pie crust from pouch; unroll on work surface. With rolling pin, roll crust until 12 inches in diameter. In small bowl, mix sugar, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture; sprinkle remaining sugar mixture evenly over crust. Cut crust into 4 wedge-shaped pieces. Place 1 banana lengthwise on each crust wedge, about 3/4 inch from curved edge. If banana is too long, trim ends so it fits within crust, at least 1/4 inch from each edge. Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana. Bring curved edge and point of each crust wedge up over banana to meet; pinch seam and ends to seal, shaping crust around banana. Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet. Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Cool 5 minutes. To serve, drizzle or spread about 2 tablespoons warm caramel topping on each dessert plate. Top each with baked banana, whipped cream and additional caramel topping. Sprinkle coconut and pecans over top of each. Serve with ice cream.

Title: Fajita Wings Categories: Appetizers Yield: 4 Servings WINGS: 12 chicken wings, tips removed MARINADE: 1/4 C lime juice 2 tb vegetable oil 3 tb chopped fresh cilantro 1 ts ground cumin 1/2 ts salt 1/2 ts dried oregano leaves 1/4 ts crushed red pepper flakes 1 clove garlic, finely chopped Cut each chicken wing in half; place in large resealable food-storage plastic bag. Add marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally. Heat oven to 375°F. Drain chicken wings, reserving marinade. Place chicken on broiler pan. Bake 45 to 60 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F), brushing occasionally with reserved marinade. Discard any remaining marinade. Serve warm.

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

Title: Sausage Burgers Categories: Main Dish Yield: 6 Servings 1 lb lean ground beef 1/2 lb italian sausage 2 tb italian-style bread crumbs 6 slices mozzarella cheese 12 slices italian bread, 1/2" thick 1/2 c sun-dried tomato mayonnaise 1 c shredded lettuce 1 md tomato, thinly sliced Heat coals or gas grill for direct heat. Mix beef, sausage and bread crumbs in large bowl. Shape mixture into 6 patties, about 1/2 inch thick and 3 1/2 inches in diameter. Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes, turning once, until meat thermometer inserted in center reads 160°. Top patties with cheese. Cover and grill about 1 minute longer or until cheese is melted. Add bread slices to side of grill for last 2 to 3 minutes of grilling, turning once, until lightly toasted. Spread toasted bread with mayonnaise; top 6 bread slices with lettuce, tomato and patties. Top with remaining bread slices.

Title: Cheesy Potatoes Categories: Side Dish Yield: 12 Servings 9.4 oz box au gratin potatoes 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: Beer Snow Cones Categories: Desserts Yield: 14 Servings 2 bottles beer, chilled 1 c sugar 1 c water 1 lemon 1 c frozen red raspberries Pour beer into 8- or 9-inch square glass baking dish; freeze 45 minutes. When ice crystals begin to form at edges of dish, stir mixture with fork. Freeze about 3 hours longer, stirring every 45 minutes, until completely frozen. Should be granita texture. In 1-quart saucepan, mix sugar and water. Using vegetable peeler, remove strips of lemon peel (yellow part only) from 1 lemon; add to saucepan. Squeeze juice from lemon; add juice and raspberries to saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard solids. Cover jar, and refrigerate until needed. To serve, scoop into snow cone papers or lowball cocktail glasses. Drizzle with desired syrup.

Title: Salad Cups Categories: Appetizers Yield: 8 Servings CUPS: 24 wonton skins olive oil SALAD: 3 tb butter 2 pkg ramen soup mix, noodles crushed 1/2 c slivered almonds 1/4 c sunflower nuts 1 tb sesame seed 1 head napa cabbage 2 md green onions, sliced DRESSING: 1 c sugar 1/2 c vinegar 2 tb soy sauce 3/4 c vegetable oil Heat oven to 375°F. To make Cups, brush one side of 1 wonton skin with olive oil. With bottom of small drinking glass, press wonton skin, oil side down, into ungreased regular-size muffin cup. Repeat with remaining wonton skins. Bake 7 to 10 minutes or until brown. Remove from muffin cups to cooling rack. In 10-inch skillet, melt butter over medium heat. Add ramen noodles, almonds, sunflower nuts and sesame seed; cook, stirring frequently, until brown. Remove from skillet to small bowl; cool completely. Shred cabbage; place in large bowl. Add green onions to cooled noodle mixture; stir. Sprinkle over cabbage. In small bowl, beat sugar and vinegar with whisk until dissolved. Beat in soy sauce. Add oil; beat until well combined. Add Dressing to Salad; toss. Fill cooled cups with salad. Serve immediately.

Title: Ribbon 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: Fish Tacos Categories: Main Dish Yield: 4 Servings 8 flour tortillas (6 inch) 8 taco shells 12 oz bag broccoli slaw mix 1/3 c vinaigrette dressing 1/4 c chopped fresh cilantro 1 package taco seasoning mix 4 tilapia fillets (about 1 lb) 1 tb vegetable oil 1 c prepared guacamole 1 c crumbled cotija cheese Heat tortillas and taco shells until warm. In medium bowl, toss broccoli slaw mix, dressing and cilantro; set aside. In shallow dish, place taco seasoning. Coat both sides of fish with taco seasoning. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook fish in oil 6 minutes, turning once, or until fish flakes easily with fork. Divide fish into 8 pieces. Spread each flour tortilla with 2 tablespoons guacamole. Place hard taco shell on center of flour tortilla. Using slotted spoon, spoon about 1/4 cup slaw into each hard taco shell. Place 1 fish piece over slaw in each taco shell. Gently fold tortilla sides up to match taco shell sides. Top with 1 tablespoon cheese.

Title: Asparagus Parmesan Categories: Side Dish Yield: 4 Servings 18 oz frozen cut asparagus 12 mushrooms, thinly sliced 4 ts 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: Zabaglione Categories: Desserts Yield: 4 Servings 4 eggs 6 tb sugar 1 ts vanilla 1/2 c sweet marsala wine 1 c frozen cranberries, thawed 2 pears, coarsely chopped In 2- or 3-quart saucepan, heat 2 to 3 inches water to simmering over medium-high heat. Separate eggs; discard egg whites or refrigerate and save for another use. In metal or heat-resistant glass bowl slightly larger than saucepan, beat egg yolks, sugar and vanilla with wire whisk about 2 minutes or until foamy. Set bowl over saucepan containing simmering water (make sure bottom of bowl doesn't touch water). Continue beating vigorously and constantly 1 to 2 minutes or until mixture starts to thicken. Gradually beat in wine, whisking vigorously 5 to 7 minutes longer (make sure mixture doesn't boil) or until custard turns pale yellow, doubles in volume and thickens; remove from heat. Divide fruit evenly among 4 small bowls. Spoon warm custard over fruit and serve.

Title: Cheese Pumpkins Categories: Appetizers Yield: 8 Servings 8 tb cheddar cold pack, chilled 2 ts finely chopped peanuts 4 pretzel sticks, halved 16 pieces fresh parsley leaves Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling. With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts. Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

Title: Carrot Soup Categories: Salads Yield: 4 Servings 1 lb ready-to-eat baby carrots 1 lg onion, chopped 2 1/2 c chicken broth 1/4 ts salt 1/4 c whipping cream 1/4 c orange juice 1 1/2 tb packed brown sugar 1 tb grated gingerroot 1/4 ts white pepper orange slices, quartered italian parsley Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix carrots, onions, broth and salt. Cover; cook on Low heat setting 8 to 10 hours. Pour 2 cups of the soup mixture to blender; add half each of the whipping cream, orange juice, brown sugar, gingerroot and pepper. Cover and blend until smooth; return to cooker. Blend remaining soup mixture with remaining half of ingredients; return to cooker. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until hot. Garnish individual servings with an orange quarter and parsley.

Title: Pizza Pot Pies Categories: Main Dish Yield: 4 Servings 1 lb lean ground beef 1/2 c chopped onion 1/2 c chopped green bell pepper 8 oz can pizza sauce 4 oz can sliced fresh mushrooms 1 c shredded mozzarella cheese 1 c original bisquick mix 1/4 c very hot water Heat oven to 375°F. Grease four 10- to 12-ounce casseroles. Cook ground beef, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in pizza sauce and mushrooms. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle 1/4 cup cheese on each. Mix bisquick mix and very hot water; beat vigorously 20 seconds. Turn dough onto surface dusted with bisquick mix; gently roll in bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into circle the size of diameter of casserole. Cut pumpkin face steam vents in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown.

Title: Butternut Squash Categories: Side Dish Yield: 6 Servings 1 tb butter 1/4 ts ground cinnamon 1/4 ts ground nutmeg 3/4 lb butternut squash, in 1/2" cubes 1 lg apple, cored, in 1/2" cubes 2 tb real maple syrup 1/2 tb balsamic vinegar 2 tb chopped pecans, toasted Heat oven to 375°F. Place butter in 13x9-inch glass baking dish; heat in oven 5 to 7 minutes or until melted. Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apple, syrup and vinegar. Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.

Title: Finger Cookies Categories: Desserts Yield: 24 Cookies 17.5 oz pouch sugar cookie mix 1 egg 1/4 c raw slivered almonds 1/4 c seedless strawberry jam 7 drops red food color Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mats. In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough crumbs together tightly to form small log or finger. Score top of log with butter knife to shape the knuckle, then press 1 slivered almond at one end to make the fingernail. Repeat to use up dough. Refrigerate 30 minutes. Bake 15 minutes. Cool completely, about 30 minutes. Meanwhile, in small bowl, mix jam and food color with whisk. Trim base of finger with fork to give it a severed look. Dip base of finger into jam.