Favorite Super Bowl Recipes..

02/04/10 | Kevin Davis

[KevinDavis]

Post your favorite Super Bowl Recipes here!!!

[VicVega]

" I felt my heart crying in tears (I didn’t know if it was good or bad)

I'm in tears laughing.

[Eepsy]

My family version of that is 2 lbs cocktail franks, 1 jar chili sauce, and 1 jar grape jelly.

The other favourite is cupcake tins lined with flattened pilsbury biscuits. Fill them with cooked ground beef you’ve mixed with BBQ sauce, then top with grated cheese. Bake at 375 for twenty minutes.

[Exit148]

Always a hit!
VINEGAR SPLASHED MEATBALLS WITH SESAME SEEDS

INGREDIENTS:
1 pound lean ground pork
1/3 cup waterchestnuts, chopped
1/4 cup cornstarch
2 Tbs. hoisin sauce
2 Tbs. sherry
1 Tbs. soy sauce
1 Tbs. minced ginger
1 Tbs. grated lemon peel
2 tsp. sesame oil

SAUCE:
4 Tbs. sugar
4 Tbs. vinegar
1/4 cup water
1 Tbs. dark soy sauce
1 tsp. sesame oil
2 tsp. cornstarch

OTHER:
1 Tbs. or more of oil
3 Tbs. shredded scallion
3 Tbs. toasted sesame seeds

PREPARATION:
Combine meatball mixture and shape into meatballs about 1 inch in diameter.
Combine the ingredients for the sauce mix.

COOKING
Using a non-stick pan, heat and add the oil. -— Spread the oil around and heat. -— Add the meatballs and brown on all sides, cooking until no longer pink in the center. -— While the meatballs are browning, restir the sauce mix to loosen the cornstarch (which may have settled) and place in a pot. -— Heat the sauce, stirring, until clear and thickened. -— Add the meatballs and scallions to the sauce and stir until well glazed. -— Pour into a serving dish and sprinkle with the sesame seeds.

NOTES:
The meatballs can be browned and cooked under the broiler.

Make plenty! These are very popular!

Rather than rolling the meatballs out, try this method: Wet your left or right hand, and place a handful of mix in the palm of your hand. As you close your fingers, an amount of meat will pop up. Using a wet spoon, scoop out the ball and drop it into the pan with the hot oil. This takes a little manipulating and dexterity with your fingers, but once you get the idea, it is fun and FAST!

[Eepsy]

I’ve always found this recipe quite welcome at parties:

http://www.crockpot365.blogspot.com/2008/09/crockpot-barbecued-shrimp-recipe.html

[AUTiger83]

Since we are in a recession, perhaps some of you budget-conscious gourmets would like to try this:

http://www.youtube.com/watch?v=7RlK0Xd4c2c&feature=player_embedded

[fish hawk]

“Twistin twistin, twisting the night awayyyy”

[Shortwave]

Steel Town Crunch Coleslaw. This is a huge hit and fantastic. I also add raisins to add a sweetness. Fantastic!

2 bags angel hair coleslaw or you can use regular coleslaw if not available.
2 bags oriental flavor Ramen noodles uncooked and crushed
2 cups fresh broccoli flowerettes
1 cup sliced almonds
1 cup sunflower seeds
1 bunch green onions chopped

Dressing:
1 cup canola oil
1/2 c white vinegar
1/3 c sugar
2 pkgs. flavoring from Ramen noodles

Mix dressing and chill.

Toss all salad ingredients together. Just before serving add dressing and
mix well. Do not add crushed noodles until ready to serve.

[brewcrew]

1 can hot Ro-tel, 1 lb. Velveeta, 1 bag nachos. Melt the first two together, use the third as a vehicle to move the first two to your palate.

[fish hawk]

Sounds great but I’m too lazy to make it so I’m coming to your house this Sunday.

[Semper Mark]

Pop The Top! That Is All You Need!

You must have at least the four basic food groups...
Beer - Pizza - Cheese Puffs - and Beef Jerky

[VicVega]

SICK. LOL

[cajuncow]

The old food pyramid called for 6 servings a day from the bread/cereal/rice group, and since, beer is a liquid grain...

[prairiebreeze]

marker

[agrace]

OK, love buffalo chicken dip, haven’t had it in forever, your recipe sounds great, gonna do it Sunday, THANKS!

[GrannyK]

My granddaughter makes it, the guests gather around that dish until it is completely gone. Super for a party! I have another recipe that she makes, not sure if this one is exactly like hers but very similar.

[iowamark]

I have made this paella, with sausage, chicken, and shrimp, without mussels:

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_21217_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html
“”Perfect Paella
Recipe courtesy Rachael Ray

Prep Time: 15 min
Cook Time: 25 min
Serves: 8 servings

Ingredients
* 3 tablespoons extra-virgin olive oil, 2 turns of the pan
* 3 cloves garlic, crushed
* 1/2 teaspoon crushed red pepper flakes
* 2 cups enriched white rice
* 1/4 teaspoon saffron threads
* 1 bay leaf
* 1 quart chicken broth or stock
* 4 sprigs fresh thyme
* 1 1/2 pounds chicken tenders, cut into thirds
* Salt and freshly ground black pepper
* 1 red bell pepper, seeded and chopped
* 1 medium onion, chopped
* 3/4 pound chorizo, casing removed and sliced on an angle
* 1 pound peeled and deveined large shrimp, 24 shrimp
* 18 green lipped mussels, cleaned
* 1 cup frozen peas
* 2 lemons zested

Garnish:
* 1/4 cup chopped flat-leaf parsley
* 4 scallions, chopped
* Lemon wedges
* Crusty, bread for passing

Directions

In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.

In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.

After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.””

[RayChuang88]

Here's a favorite of mine from the Campbell's Kitchen web site:

Nachos Grande

I substitute a different brand mild salsa, though.

Now, I've heard of meatballs cooked with grape jelly, but I'm not sure if that is a good idea....

[windcliff]

Ping

[txhurl]

Cheese ball.

Get two packages of cream cheese, 2 lbs of whatever shredded cheese you like, comboe’d, some green onions, maybe some crushed pistachios, walnuts, what have you.

Once the cream cheese is room temperature with the cheese you chose, mash these two together in a large bowl. Of course you can add bacon bits, and definitely shake on the Worcestershire and pepper and Tabasco and don’t forget garlic salt.

This mashup should produce about a 3lb ball, which you squish, pat and roll until it’s more or less spherical.

Now you put out an about 1x2 ft. spread of foil, then find four colorful spices you like, maybe paprika, fresh parsley, curry, black pepper, maybe some blue cheese crumbles. Stripe-sprinkle these across the foil because you are going to roll the cheese ball over it, achieving a tiger-stripe look.

Do NOT refrigerate. Cheese is best at room temperature.

Place on large platter, stab 3 knives into it, surround by all kinds of crackers and chips.

[JouleZ]

Just wanted to thank you for that dip recipe. I just finished making it and it is delicious!