Recipe Archive 134 - Pazsaz Entertainment Network

Title: Teriyaki Wings Categories: Appetizer Yield: 6 Servings 3/4 c granulated sugar 1/2 c packed brown sugar 1 ts garlic powder 1 ts ground ginger 1 c soy sauce 3/4 c water 1/4 c pineapple juice 1/4 c vegetable oil 24 chicken wings In a very large bowl, mix all ingredients except chicken wings. Add chicken; toss gently to coat. Refrigerate at least 2 hours to marinate. Remove chicken from marinade; place in 4- to 6-quart slow cooker. Add about 1 cup of the marinade; discard any remaining marinade. Cover; cook on High heat setting 4 to 5 hours or until juice of chicken is clear when thickest part is cut to bone (165°F).

Title: Cobb Potato Salad Categories: Salad Yield: 8 Servings 1 lb small red potatoes, quartered 1/3 c sliced green onions 1/3 c blue cheese salad dressing salt, to taste pepper, to taste 2 lg avocados, peeled and chopped 1 tb fresh lemon juice 6 c shredded romaine lettuce 4 c grape tomatoes, cut in half 1 c shredded white cheddar cheese 1/2 c crumbled blue cheese 6 slices bacon, cooked & crumbled In 3-quart saucepan, place potatoes and enough water to cover. Heat to boiling; boil uncovered 15 to 20 minutes or until tender. Drain. In large bowl, toss potatoes with onions and 1/3 cup of the dressing; season with salt and pepper. Cover; refrigerate at least 2 hours but no longer than 24 hours. In another large bowl, toss avocados with lemon juice. Add lettuce, tomatoes and cheeses; toss. To serve, arrange lettuce mixture in serving dish; top with potato mixture and bacon.

Title: Beef Kabobs Categories: Main Dish Yield: 6 Servings 1 1/2 lb beef boneless steak, in 1" cubes 1 c teriyaki baste and glaze 1 md bell pepper, in 1" pieces 18 md whole fresh mushrooms 2 tb vegetable oil 1/4 c sesame seed, toasted Place beef in shallow dish or 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: Quinoa Succotash Categories: Side Dish Yield: 6 Servings 3/4 c uncooked quinoa 1 1/2 c water 9 oz frozen baby lima beans 10 oz frozen kernel corn 1 ts paprika 1/2 ts salt 1/4 ts pepper 2 md plum tomatoes, chopped sliced green onions In fine strainer, rinse quinoa under cold water 1 minute; drain well. In 2-quart saucepan, heat the quinoa and water to boiling. Reduce heat to low; cover and simmer 12 to 15 minutes or until tender and liquid is absorbed. Meanwhile, cook lima beans as directed on box; drain. Cook corn as directed on box. Pour drained lima beans and corn & butter sauce into 10-inch skillet. Add paprika, salt and pepper; mix well. Stir in cooked quinoa and tomato. Cook over medium heat, stirring frequently, 1 to 2 minutes or until mixture is thoroughly heated. Sprinkle with green onions.

Title: Dessert Squares Categories: Desserts Yield: 16 Desserts 1 1/2 c chocolate cookie crumbs 1/4 c sugar 6 tb butter, melted 16 oz cream cheese, cubed & softened 1/3 c green creme de menthe liqueur 1/4 c white creme de cacao liqueur 2 1/4 c marshmallow creme 1 1/2 c whipping cream Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan. In large bowl, beat cream cheese, creme de menthe and creme de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon. In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm. Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.

Title: Cheese Triangles Categories: Appetizer Yield: 72 Appetizers 1 lb feta cheese 2 eggs, slightly beaten 1 tb dried basil leaves 1/4 ts white pepper 16 oz frozen phyllo sheets, thawed 1/3 c butter, melted Heat oven to 400°F. Grease cookie sheet. Crumble cheese into small bowl; mash with fork. Stir in eggs, basil and white pepper until well mixed. Cut phyllo sheets lengthwise into 2-inch strips. Cover with plastic wrap, then with damp towel to keep them from drying out. Place 1 level teaspoon cheese mixture on end of 1 strip. Fold strip over cheese mixture, end over end in triangular shape, to opposite end. Place on cookie sheet. Repeat with remaining strips and cheese mixture. Brush triangles lightly with butter. Bake 12 to 15 minutes or until puffed and golden brown. Serve warm.

Title: Key West Salad Categories: Salad Yield: 8 Servings 1/4 c sugar 1 tb water 1 tb lime juice 1 tb tequila 1/2 ts lime peel 4 c cut-up fresh fruit In small saucepan, heat sugar and water to boiling; reduce heat. Simmer uncovered about 2 minutes, stirring constantly, until sugar is dissolved; remove from heat. Stir in lime juice and tequila. Let lime dressing stand until room temperature. Cover and refrigerate about 2 hours or until cool. Stir lime peel into dressing. In very large bowl, carefully toss fruit and dressing. Serve immediately.

Title: Oven 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 ranch dressing mix, dry 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 dressing mix (dry) 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: Summer Squash Categories: Side Dish Yield: 8 Servings 2 md zucchini, unpeeled, in 2x1/2" strips 2 md yellow squash, unpeeled, in 2x1/2" strips 1/4 c vinaigrette salad dressing 1/2 ts crushed red pepper flakes 2 md tomatoes, chopped 2 tb crumbled feta cheese Heat gas or charcoal grill. In large bowl, combine zucchini, summer squash, salad dressing and pepper flakes; toss to coat. Place zucchini and squash in grill basket. Reserve mixture in bowl. When grill is heated, place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until vegetables are tender, stirring occasionally. Add tomatoes to mixture in bowl; toss to coat. Add warm zucchini and squash; toss to coat. Sprinkle with cheese. Serve with slotted spoon.

Title: Cake Kabobs Categories: Desserts Yield: 4 Servings 1 c angel food cake, in cubes 1 c whole strawberries 1 c peach slices 1 tb sugar 1/4 ts ground cinnamon 6 oz strawberry yogurt Heat gas or charcoal grill. Arrange cake cubes, strawberries and peach slices alternately on eight 6-inch skewers. In small bowl, mix sugar and cinnamon; sprinkle over kabobs. Place kabobs on grill over medium heat. Cover grill; cook kabobs about 2 minutes, turning once, until golden brown. Serve kabobs with yogurt.

Title: Watermelon Lemonade Categories: Beverage Yield: 12 Servings 3 lb watermelon (without rind), in chunks 4 md lemons 2 md limes 4 c cold water 1 c sugar watermelon slices In blender, place watermelon. Cover; blend on medium speed about 45 seconds or until smooth. Strain through fine mesh strainer into 2-quart or larger pitcher. Squeeze juice from lemons and limes; add to the watermelon puree. Stir in cold water and sugar. Refrigerate 1 hour. Stir before serving. Serve over ice. Garnish with watermelon slice.

Title: Summer Salad Categories: Salad Yield: 10 Servings 1 box ranch pasta salad mix 1 1/4 c ranch dressing 3 c torn romaine lettuce 2 c shredded carrots 2 c fresh broccoli florets 2 plum tomatoes, coarsely chopped 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 medium bowl, stir together seasoning mix and dressing. Add pasta; toss to combine. In 4-quart glass salad bowl, layer lettuce, carrots, broccoli and pasta mixture. Top with tomatoes. Serve immediately, or refrigerate.

Title: Broccoli Beef Categories: Main Dish Yield: 6 Servings 1 lb boneless beef steak, in thin strips 4.5 oz jar sliced mushrooms, drained 1 tb cornstarch 1 clove garlic, finely chopped 1/2 c teriyaki sauce 24 oz frozen broccoli 2 tb vegetable oil 1 c sliced green onions hot cooked rice In large bowl, mix beef, mushrooms, cornstarch, garlic and teriyaki sauce. Let stand at room temperature 15 minutes, stirring occasionally. Drain beef and mushrooms well, reserving marinade. Cook frozen broccoli as directed on package. In 12-inch skillet, heat oil over medium-high heat. Cook beef, mushrooms and green onions in oil 3 to 5 minutes, stirring frequently, until beef is no longer pink. Stir in cooked broccoli. Gradually add reserved marinade. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture thickens. Serve over rice.

Title: Asparagus Fettuccine Categories: Side Dish Yield: 6 Servings 1/4 c sun-dried tomatoes (not in oil) 8 oz uncooked fettuccine 1 ts olive oil 1 lb thin asparagus, in 2" pieces 1 lb mushrooms, sliced 2 cloves garlic, finely chopped 3 tb chopped fresh parsley 2 tb chopped fresh basil leaves 2 tb cornstarch 1/2 ts salt 1/4 ts pepper 1 c dry white wine 1 c chicken broth 1/4 c pine nuts 1/4 c grated parmesan cheese Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes; drain. Chop tomatoes. Cook and drain fettuccine as directed on package. While fettuccine is cooking, heat oil in 12-inch skillet over medium heat. Cook asparagus, mushrooms, garlic, parsley and basil in oil 5 minutes, stirring occasionally. Stir in tomatoes. Simmer 2 to 3 minutes or until tomatoes are heated. Beat cornstarch, salt and pepper into wine and broth in small bowl with wire whisk; stir into vegetable mixture. Heat to boiling over medium heat, stirring constantly, until mixture is smooth and bubbly; boil and stir 1 minute. Serve over fettuccine. Sprinkle with nuts and cheese.

Title: Cherry Swirl Categories: Desserts Yield: 18 Servings CAKE: 4 c flour 1 tb baking powder 1 ts salt 1/2 c granulated sugar 3/4 c butter, melted 1/2 c milk 1 ts vanilla 1 ts almond extract 3 eggs 21 oz can cherry pie filling GLAZE: 1 c powdered sugar 2 tb milk Heat oven to 350°F. Grease bottom and sides of 2 nine-inch square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds. Spread one-third of the batter in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling. Bake 20 to 25 minutes or until light brown. Meanwhile, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.

Title: Salsa Dip Categories: Appetizer Yield: 14 Servings 1/2 c sour cream 1/2 c mayonnaise 3/4 c salsa 1/4 c chopped fresh cilantro 8 oz tortilla chips In small bowl, mix all ingredients except tortilla chips. Serve immediately with tortilla chips, or cover and refrigerate 1 to 2 hours to blend flavors.

Title: Chopped Salad Categories: Salad Yield: 6 Servings SALAD: 1 head iceberg lettuce, chopped 1 bunch fresh spinach, chopped 1/2 c chopped carrots 1/2 c sliced radishes 2 oranges, peeled and chopped 1/4 c chopped pecans, toasted VINAIGRETTE: 1 c fresh cilantro leaves 1/2 c lime juice 1/2 c orange juice 1/3 c olive oil 1 clove garlic, finely chopped 2 tb honey 1/2 ts salt 1/4 ts pepper Arrange lettuce and spinach on serving platter and layer carrots, radishes, oranges and pecans on top. In blender, place all vinaigrette ingredients. Cover; blend on high speed until smooth. Drizzle over salad or serve on the side.

Title: Almond Shrimp Categories: Main Dish Yield: 4 Servings 1/2 c all-purpose flour 1 1/4 ts salt 1 lg egg 2 tb water 1 c panko bread crumbs 1/2 c sliced almonds 16 uncooked peeled deveined shrimp 1/4 c butter, melted Heat oven to 375°F. Generously spray a 15x10x1-inch pan with cooking spray. In shallow dish, mix flour and salt. In another shallow dish, beat egg and water with fork or wire whisk until well mixed. In third shallow dish, mix bread crumbs and almonds. Coat shrimp with flour mixture. Dip shrimp into egg, coating well; finally, cover with bread crumb mixture, spooning mixture over shrimp and pressing to coat. Place coated shrimp in pan. Drizzle with butter. Bake 30 to 35 minutes or until shrimp are pink and firm.

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 spreadable cream cheese 1/8 ts garlic powder 3 slices bacon, cooked and crumbled 2 tb sliced green onions Heat oven to 400°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: Chocolate Sliders Categories: Desserts Yield: 8 Servings SHORTCAKES: 3 c all-purpose flour 1/2 c granulated sugar 3 ts baking powder 1/2 ts salt 1/2 c cold butter 3/4 c whipping cream 3 eggs 2 tb coarse sparkling sugar PUDDING: 1/3 c granulated sugar 1/4 c cornstarch 1/8 ts salt 3 c milk 4 oz semisweet chocolate chips 1 tb butter, softened 1 ts vanilla GARNISH: fresh raspberries small fresh mint leaves Heat oven to 400°F. In large bowl, mix flour, 1/2 cup granulated sugar, the baking powder and 1/2 teaspoon salt until blended. Cut in 1/2 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. In small bowl, mix whipping cream and 2 of the eggs until blended. Add to crumb mixture; stir with fork just until soft dough forms. On lightly floured surface, knead dough 3 or 4 times. Pat dough to 1-inch thickness. Cut with 1 3/4-inch round cutter. On ungreased cookie sheet, place rounds about 1 inch apart. Beat remaining egg; brush over dough. Sprinkle with coarse sugar. Bake 18 to 20 minutes or until golden brown. Remove shortcakes from cookie sheet to cooling rack. In top of double boiler, mix 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt. Gradually add milk, stirring with wire whisk until blended. Cook over simmering water, stirring constantly, until mixture thickens and coats the back of a metal spoon, about 10 minutes. Remove from heat. Add chocolate chips, 1 tablespoon butter and the vanilla; stir until smooth. Pour pudding into bowl; cover surface directly with plastic wrap to prevent skin from forming. Cool 30 minutes. Split shortcakes. Stir pudding with whisk. Spoon about 2 tablespoons pudding onto each shortcake bottom; cover with shortcake tops. Garnish with raspberries and mint.

Title: Chicken Meatballs Categories: Appetizer Yield: 8 Servings 1 lb ground chicken 1/2 c plain bread crumbs 1/2 c crumbled blue cheese 1/4 c finely chopped celery 1/4 c red pepper sauce 2 tb chopped fresh italian parsley 1 egg blue cheese dressing Heat oven to 400°F. Spray 17x12-inch half-sheet pan with cooking spray. In medium bowl, mix all ingredients except dressing. Shape mixture into 24 balls; place in pan. Bake 17 to 20 minutes or until meat thermometer inserted in center of meatballs reads at least 165°F. Serve warm with blue cheese dressing.

Title: Layered Salad Categories: Salad Yield: 8 Servings 6 oz key 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: Beef Stroganoff Categories: Main Dish Yield: 8 Servings 2 lb beef stew meat 1 c chopped onion 10 3/4 oz can mushroom soup 10 3/4 oz can cream of onion soup 6 oz jar sliced mushrooms, drained 1/4 ts pepper 8 oz cream cheese, cubed 8 oz sour cream In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve.

Title: Egg Noodles Categories: Side Dish Yield: 6 Servings 2 c all-purpose flour 1 ts salt 3 lg egg yolks 1 lg egg 1/3 c water In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add egg yolks, whole egg and water to well; mix thoroughly. Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for medium noodles or 1/2-inch strips for wide noodles. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry. Break strips into smaller pieces. In 6- to 8-quart saucepan, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 5 to 7 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.

Title: Sangria Granita Categories: Desserts Yield: 4 Servings 1 c dry red wine 1 c sweet riesling wine 1/2 c water 2 tb sugar 4 slices lemon 4 slices orange In large glass bowl, stir together the wines, water, and sugar until sugar dissolves. Add lemon and orange slices; cover with plastic wrap. Chill 3 to 4 hours to develop flavors. Remove orange and lemon slices; pour mixture into 8x8-inch glass baking dish. Cover with plastic wrap. Freeze 4 hours or until firm. When ready to serve, use tines of a fork to shave surface of frozen granita; spoon into bowls. Serve immediately.