Recipe Archive 132 - Pazsaz Entertainment Network

Title: Deviled Eggs Categories: Appetizers Yield: 12 Servings 6 hard-cooked eggs 2 tb mayonnaise 2 tb mustard hot dog relish 1/4 ts salt 1/8 ts pepper 6 olives, sliced 3 cherry tomatoes, halved Peel eggs; cut lengthwise in half. Carefully remove yolks; place in small bowl. Reserve egg whites. Mix yolks, mayonnaise, relish, salt and pepper. Carefully spoon yolk mixture into egg white halves. Cover and refrigerate at least 2 hours but no longer than 24 hours. Just before serving, top each with olive and tomato. Serve immediately.

Title: Noodle Salad Categories: Salad Yield: 8 Servings 16 oz raw spaghetti noodles 8 oz fresh snow pea pods, sliced 4 c shredded cooked chicken 1 c red bell pepper, chopped 8 md green onions, sliced 3/4 c teriyaki sauce 2 tb dark sesame oil 1 tb toasted sesame seed 1/4 ts salt 1/4 ts pepper 1/2 ts chili oil In 5-quart Dutch oven, cook spaghetti as directed on package, adding pea pods during last minute of cooking time; drain. Rinse with cold water to cool; drain well. In large bowl, stir together spaghetti with pea pods, chicken, bell pepper and green onions. In small bowl, mix teriyaki sauce, sesame oil, sesame seed, salt, black pepper and chili oil. Pour over spaghetti mixture; toss until coated. Serve at room temperature or refrigerate until chilled.

Title: Apricot Ham Categories: Main Dish Yield: 10 Servings 1/2 c apricot preserves 2 ts ground ginger 1/4 c pineapple juice 8 lb fully cooked bone-in ham Heat oven to 325°F. In small bowl, mix preserves, ginger and bourbon until smooth. Place ham on rack in shallow roasting pan. Make cuts about 1/2 inch apart and 1/4 inch deep in diamond pattern around top and sides of ham. Brush with 3 tablespoons of the preserves mixture. Insert ovenproof meat thermometer in thickest part of ham. Bake uncovered 45 minutes. Brush the remaining preserves mixture over ham. Bake about 45 minutes longer or until thermometer reads 140??F. Remove ham from oven, cover with tent of foil and let stand 10 to 15 minutes for easier carving.

Title: Green Bean Casserole Categories: Side Dish Yield: 6 Servings 1 can mushroom soup 1 ts soy sauce 1 ds ground black pepper 2 tb plain bread crumbs 3 cans cut green beans, drained 2.8 oz can french-fried onions Heat oven to 350°F. In ungreased 1 1/2-quart casserole, mix soup, soy sauce, pepper, bread crumbs, green beans and 2/3 cup of the onions. Bake about 30 minutes or until hot and bubbly. Stir; sprinkle with remaining onions. Bake about 10 minutes longer or until onions are golden brown.

Title: Lemon Tarts Categories: Desserts Yield: 24 Tarts TART SHELLS: 1 c all-purpose flour 1/2 c finely chopped pecans 1/4 c sugar 1/4 c butter, softened 1 egg FILLING: 1 ts unflavored gelatin 1 tb cold water 1/2 c sugar 2 eggs 2 tb grated lemon peel 1/4 c lemon juice 2 tb butter Heat oven to 375°F. In medium bowl, mix flour, pecans and 1/4 cup sugar. Stir in 1/4 cup butter and 1 egg until crumbly. Press in bottom and up sides of 24 ungreased mini muffin cups. Bake 10 to 12 minutes or until light golden brown. Cool tart shells in pan. In 2-quart saucepan, sprinkle gelatin on cold water to soften. In medium bowl, beat 1/2 cup sugar and 2 eggs with electric mixer on high speed until thick and lemon colored; stir into gelatin mixture. Cook about 15 minutes or just until boiling over low heat, stirring constantly. Remove from heat. Stir in lemon peel, lemon juice and 2 tablespoons butter. Pour lemon mixture into tart shells. Refrigerate about 1 hour or until set. Store in refrigerator.

Title: Cheese Ball Categories: Appetizers Yield: 16 Servings 16 oz cream cheese 3/4 c crumbled blue cheese 1 c shredded cheddar cheese 1 sm onion, finely chopped 1 tb worcestershire sauce 1/2 c chopped fresh parsley assorted crackers Place cheeses in medium bowl; let stand at room temperature about 30 minutes or until softened. Beat onion and Worcestershire sauce into cheeses with electric mixer on low speed until mixed. Beat on medium speed 1 to 2 minutes, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours until firm enough to shape into a ball. Shape cheese mixture into 1 large ball. Roll in parsley; place on serving plate. Cover and refrigerate about 2 hours or until firm. Serve with crackers.

Title: Tomato Salad Categories: Salad Yield: 8 Servings 4 md tomatoes, each cut in 8 wedges 2 md cucumbers, thinly sliced 1/2 c finely chopped red onion 1/2 c rice vinegar 4 ts sugar 1 tb finely chopped fresh dill 1/2 ts seasoned salt In large glass serving bowl, mix tomatoes, cucumbers and onion. In small bowl, mix all remaining ingredients until blended. Pour vinegar mixture over vegetables; toss to mix. Cover; refrigerate 1 hour to blend flavors. Toss again just before serving. Serve with slotted spoon.

Title: Chicken Scaloppine Categories: Main Dish Yield: 4 Servings 4 boneless skinless chicken breasts 1/4 c all-purpose flour 1 ts ground cumin 1/2 ts salt 1 1/2 tb canola oil 1/2 c chicken broth 1/4 ts red pepper sauce 2 tb lime juice 2 tb chopped fresh cilantro Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Repeat with remaining chicken. In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture. Reserve 1 teaspoon flour mixture. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 3 to 5 minutes on each side or until golden brown and no longer pink in center. Remove chicken from skillet; cover to keep warm. In small bowl, stir reserved 1 teaspoon flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken.

Title: Tarragon Carrots Categories: Side Dish Yield: 14 Servings 16 oz bag ready-to-eat baby carrots 1/2 c tarragon vinegar 1 ts dried tarragon leaves 1 tb olive oil 1/4 ts coarse ground black pepper In 3-quart saucepan, heat 2 quarts water to boiling. Add carrots; cook 3 minutes. Meanwhile, in large bowl, mix remaining ingredients. Drain carrots; immediately stir into mixture in bowl. Cover tightly; refrigerate 24 hours to blend flavors, stirring once, before serving. Store covered in refrigerator up to 3 months.

Title: Banana Flan Categories: Desserts Yield: 10 Servings 1 c sugar 4 eggs 1 egg white 1 c water 14 oz can sweetened condensed milk 1 c mashed ripe bananas 1 ts vanilla 1/8 ts salt fresh banana slices Heat oven to 350°F. In 10-inch skillet, cook sugar over medium-high heat, stirring frequently, until melted and light caramel in color. Pour into 10 (6-oz) custard cups. Place on cooling rack to cool. Meanwhile, in medium bowl, beat eggs and egg white with electric mixer on medium speed or whisk until well blended. Stir in water, condensed milk, bananas, vanilla and salt. Pour over sugar mixture in custard cups. Place in two 13x9-inch pans. Carefully pour very hot water into each pan until about halfway up sides of custard cups. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Carefully remove cups from water. Cool 30 minutes. Cover and refrigerate. Chill 3 to 8 hours. To unmold, run knife around edge of custard to loosen; turn upside down onto serving plate. Garnish with remaining ingredients.

Title: Mini Chicken Pies Categories: Appetizers Yield: 12 Servings CHICKEN: 6 tb butter, melted 1/2 c hot sauce 1/4 ts seasoned salt 1/4 ts pepper 2 c chopped cooked chicken 1 c shredded sharp cheddar cheese 2 tb ranch dressing BATTER: 1/2 c original bisquick mix 1/2 c milk 2 eggs TOPPINGS: 1/3 c blue cheese crumbles 4 green onions, chopped 1 bunch fresh cilantro, chopped Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make sauce. In medium bowl, mix shredded chicken, cheddar cheese and ranch dressing. Pour about half to three-fourths of the sauce, reserving remaining for serving into chicken mixture. Mix until combined. In medium bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 tablespoon batter into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon batter over chicken mixture in each muffin cup. Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With knife, loosen sides of pies from pan and remove. Place top sides up on cooling rack. Cool 5 minutes longer, then transfer pies to serving tray. Top each with blue cheese, chopped green onion, chopped cilantro and a drizzle of reserved sauce. Serve warm.

Title: Pudding Salad Categories: Salad Yield: 8 Servings 4 oz refrigerated vanilla pudding 1/2 c frozen whipped topping, thawed 1 c seedless green grapes, halved 1 c miniature marshmallows 11 oz can mandarin orange segments, drained 8 oz can pineapple tidbits, drained 1 c fresh strawberries, sliced In medium bowl, mix pudding and whipped topping. Gently stir in grapes, marshmallows, oranges and pineapple. Add strawberries; toss gently to coat. Serve immediately or store in refrigerator up to 8 hours.

Title: Lobster Roll Categories: Main Dish Yield: 4 Servings 2 tb good-quality butter 1 lb cooked lobster meat, chopped 4 hot dog buns, split coarse sea salt, to taste In small saucepan, melt butter over low heat. With ladle or spoon, skim foam and white solids from butter and reserve in small bowl. Add chopped lobster meat to clarified butter in saucepan; toss gently. Heat over medium-low heat 2 to 3 minutes until warm. Meanwhile, brush both sides of each bun with reserved foam from butter. Toast buns in toaster oven or under broiler. Divide lobster evenly among buns; spoon any juices from saucepan over lobster. Sprinkle liberally with sea salt. Serve immediately.

Title: Hash Brown Waffles Categories: Side Dish Yield: 3 Servings 5.2 oz box hash brown potatoes hot water, called for on potato box salt, called for on potato box butter, called for on potato box Heat waffle iron. Waffle iron without nonstick coating will need to be brushed with vegetable oil or sprayed with cooking spray. Make potatoes as directed on box. When done, place in bowl. Place two 1/2 cup mounded portions potatoes from bowl onto hot waffle iron to make 2 waffles. Close lid of waffle iron. Bake about 7 to 10 minutes or until golden brown. Carefully remove waffles. Serve immediately, or cover to keep warm. Repeat with remaining potatoes.

Title: Blackberry Shortcake Categories: Desserts Yield: 6 Servings 2 1/3 c original bisquick mix 2/3 c milk 3 tb sugar grated peel of 1 lemon 3 tb butter, melted 2 tb sugar 1 pint fresh blackberries 1 c sugar 1/2 c water whipped cream Heat oven to 425°F. In medium bowl, stir bisquick mix, milk, 3 tablespoons sugar, lemon peel, and the butter until soft dough forms. On ungreased cookie sheet, drop dough by spoonfuls to make 6 shortcakes. Sprinkle sugar over tops using 2 tablespoons sugar. Bake 10 to 12 minutes or until golden brown. Meanwhile, in 1 quart saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Remove from heat, stir in blackberries. Split warm shortcakes; fill with blackberries and syrup. Cover with top halves of shortcakes; dollop with whipped cream and additional blackberries.

Title: Tomato Cups Categories: Appetizers Yield: 20 Appetizers TOMATO CUPS: 10 md plum tomatoes 1 lg ripe avocado, finely chopped 1/2 c finely chopped cucumber 1 md jalapeno chile, finely chopped 4 tb chopped fresh cilantro 2 tb lime juice 1/2 ts salt TOPPING: 1/2 c sour cream 2 ts whipping cream 1/2 ts grated lime peel 1/2 ts salt Cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. Cut small slice from bottom so tomato half stands upright. In medium bowl, mix remaining tomato cup ingredients. In small bowl mix topping ingredients. Spoon about 1 tablespoon avocado mixture into each tomato shell. Top each with about 1 teaspoon topping.

Title: Broccoli Salad Categories: Salad Yield: 8 Servings 1 box pasta salad mix 1 c mayonnaise 2 tb sugar 2 tb cider vinegar 4 c small fresh broccoli florets 1/4 c chopped red onion 1/2 c raisins 1/2 c sunflower nuts Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well. In large bowl, stir together seasoning mix, mayonnaise, sugar and vinegar. Stir in pasta, broccoli, onion, raisins and sunflower nuts. Serve immediately, or refrigerate.

Title: Turkey Meat Loaf Categories: Main Dish Yield: 6 Servings MEAT LOAF: 1 1/4 lb ground turkey breast 6 oz greek plain yogurt 1/4 c ketchup 3/4 c bread crumbs 1 tb worcestershire sauce 3/4 ts salt 1/4 ts ground sage 1/4 ts pepper 2 cloves garlic, minced 1 sm onion, chopped 1 egg, slightly beaten TOPPING: 1/2 c ketchup 1/2 ts ground mustard 1 tb packed brown sugar Heat oven to 375°F. In large bowl, mix meat loaf ingredients. Spread mixture in ungreased loaf pan. In small bowl, mix topping ingredients; spread over top. Bake uncovered 1 hour to 1 hour 10 minutes or until meat thermometer inserted in center of loaf reads 170°F. Let stand 5 minutes; drain. Remove from pan.

Title: Garden Fries Categories: Side Dish Yield: 6 Servings DIP: 6 oz greek plain yogurt 1 tb olive oil 1 tb lemon juice 1 clove garlic, finely chopped 1/2 ts salt 2 tb fresh herbs FRIES: 1 c panko bread crumbs 1/2 c finely shredded parmesan cheese 1 tb fresh herbs 1/4 ts salt 3 tb all-purpose flour 2 eggs, beaten 1 1/2 lb asparagus and zucchini, in strips 2 tb butter, melted In small bowl, mix dip ingredients. Cover and refrigerate. Heat oven to 400°F. Line large cookie sheet with foil and spray with cooking spray; set aside. In small bowl, mix bread crumbs, parmesan cheese, 1 tablespoon fresh herbs and the salt. Line up three baking dishes or shallow bowls. Place flour in first dish. Place eggs in second dish. Place bread crumb mixture in third dish. Dip and roll vegetables into flour to coat, dip into eggs, then coat with bread crumb mixture. Place coated vegetables on cookie sheet. Sprinkle any remaining crumb mixture over vegetables. Drizzle with melted butter. Bake 18 to 20 minutes or until vegetables are tender and coating is light golden brown. Serve with dip.

Title: Pie Pops Categories: Desserts Yield: 16 Desserts 1/3 c granulated sugar 2 tb cornstarch 1/4 ts ground cinnamon 1/8 ts ground nutmeg 2 c chopped peeled peaches 2 boxes refrigerated pie crusts, softened 16 flat wooden sticks with round ends 1 egg, slightly beaten 3 tb white sparkling sugar In 2-quart saucepan, mix the granulated sugar, cornstarch, cinnamon and nutmeg with whisk. Add peaches; toss to coat. Cook over medium heat, stirring constantly, until sauce is thick and bubbly and coats peaches. Remove from heat. Cool completely. Meanwhile, heat oven to 450°F. Line 2 cookie sheets with cooking parchment paper. Remove 2 pie crusts from pouches; unroll on floured work surface. Using 3 1/2-inch round cutter, cut out 8 rounds from each crust. Place 8 rounds on each cookie sheet. Gently press 1 craft stick in center of each round. Spoon fruit mixture evenly onto each round to within 1/2 inch of edge. Brush edges with egg. Remove remaining 2 pie crusts from pouches; unroll on floured work surface. Using 4-inch round cutter, cut out 8 rounds from each crust. Cut each round into 1/4-inch-wide strips. Place half of strips 1/4 inch apart over filling on each round. Weave remaining strips over and under. Seal edges. Brush strips with remaining egg. Sprinkle with sparkling sugar. Bake 10 to 13 minutes or until crust is golden brown. Remove from cookie sheets to cooling racks; cool completely.

Title: Gorgonzola Pears Categories: Appetizers Yield: 8 Servings 4 unpeeled ripe firm pears, halved 1 tb olive oil 1/2 ts coarse salt 1/4 ts coarse ground pepper 1/2 ts dried rosemary, crushed 1/3 c finely crumbled gorgonzola cheese 1/4 c chopped walnuts, toasted Heat oven to 375°F. Cut thin slice from rounded side of pear halves so they'll rest level in pan. In 13x9-inch pan, arrange pear halves, cut sides up. Brush tops of pears with oil; sprinkle with salt, pepper and rosemary. Roast uncovered 15 minutes. Fill cored hollow of each pear half with 2 teaspoons cheese. Roast uncovered 10 to 15 minutes longer or until pears are tender and cheese is soft. Sprinkle with walnuts.

Title: Yogurt Salad Categories: Salad Yield: 8 Servings 6 oz container lime yogurt 2 tb orange juice 2 c fresh pineapple chunks 1 c strawberry halves 2 c green grapes 1 c blueberries 2 c cubed cantaloupe 1/4 c flaked coconut, toasted Mix yogurt and orange juice; set aside. In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.

Title: Peanut Chicken Categories: Main Dish Yield: 4 Servings 4 boneless skinless chicken breasts 1/2 c plain panko crispy bread crumbs 1/2 c finely chopped dry-roasted peanuts 1/4 c purchased peanut sauce 2 tb mayonnaise fresh cilantro additional purchased peanut sauce Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. 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 1/2-inch thick. In shallow dish, mix together 1/4 cup peanut sauce and mayonnaise. In another shallow dish, mix together panko and peanuts. Dip chicken in peanut sauce mixture, then dip in panko mixture. Place on baking sheet. Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut and coating is golden brown. Garnish with cilantro. Serve additional peanut sauce as a dipping sauce.

Title: Bacon Peas Categories: Side Dish Yield: 6 Servings 3 1/2 c frozen sweet peas 2 slices 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 package; 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 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: Tiramisu Categories: Desserts Yield: 8 Servings 8 oz cream cheese, softened 1/2 c powdered sugar 2 tb light rum 1 c whipping cream 12 ladyfinger cookies 1/2 c cold prepared espresso 2 ts baking cocoa Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside. Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture. Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers. Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture. Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.