Superbowl eats

[Raine]

Seven Layer Warm Chili Salad

Yield: 10 servings
1 can (15 oz.) chili with beans
4 cups lettuce, torn into bite-size pieces
1 cup diced tomatoes
1 cup diced onions
2 1/2 cups shredded cheddar cheese
1 cup ORTEGA® Salsa Prima Homestyle Mild
1 1/2 cups sour cream

Procedures
LAYER lettuce, tomatoes, onions, chili with beans, salsa, cheese and sour cream in a large salad bowl.
SERVE immediately.

 

[marmalady]

Okay, so it's gonna be a 'cheesesteak and chowdah' superbowl!

 

[Rob Babcock]

I told you so!

 

[marmalady]

Okay, just to mix it up a little, here's a 'Manhattan' clam chowder -

MANHATTAN CLAM CHOWDER

Makes about 3 quarts

2 bottles clam juice
1 ½ cups minced clams
1 14oz.can plum tomatoes
1 can vegetable stock
1 med. onion, diced
2 stalks celery diced
2 cups potatoes diced
1 med. carrot, diced
3 bay leaves
2tsp. dry thyme, or 2T fresh
½ cup minced parsley
½ tsp. cayenne
salt/pepper
4T olive oil
2 cloves minced garlic

Heat olive oil in stockpot; saute onion, celery, carrot, garlic, til soft but not brown. Add clam juice, vegetable stock, tomatoes, potatoes, thyme, bay, and cayenne; bring to boil; reduce heat to simmer, cover and cook for about an hour til potatoes are tender. Add clams, salt/pepper and simmer 5-10 more minutes. Adjust seasoning.
For a more tomatoey chowder, use 1 bottle clam juice, no vegetable stock, and in place use 2 cups V-8 juice.

Aaaaand - a 'Texas' corn chowder!

TEXAS CORN CHOWDER

serves 4

1 ½ cups fresh corn kernels
2 jalapeno peppers,minced
1 clove garlic minced
¼ cup canola oil
½ cup heavy cream
1 cup chicken stock
2T all purpose flour
1 oz. butter
1 tsp. salt
½ tsp. black pepper
1 small onion, minced
½ each, green, yellow and red bell pepper,minced

Heat saute pan over high heat; add oil and saute peppers, onions,and garlic for three minutes. Add corn and cook five minutes more; add chicken stock and bring to boil. Cook flour and butter over medium heat to form a roux; stir the roux into the boiling stock with a whip and lower heat to simmer for five minutes; stir often to prevent sticking; add cream, salt and pepper.

 

[SierraCook]

I was going to bring the jkath's JD Kielbasa and Hot and Spicy Artichoke Dip, but now I have been requested to bring Thai Shrimp Skewers. So, I will be bring them and the kielbasa.

 

[thumpershere2]

WOW! all your snacks sound so good, wish I could visit all your homes and have a taste. May be more fun then the game.

 

[crewsk]

Thumper, I totally agree with you! The only reasons I watch the Super Bowl are for the food, commercials, & tight ends.

 

[Raine]

New Orleans Muffaletta

Ingredients:

1 cup Italian parsley leaves
2 small garlic cloves, peeled
4 medium celery ribs, cut into 1-inch pieces
2 medium green onions, cut into 1-inch pieces
½ cup pitted green olives
½ cup pitted Kalamata olives
¼ cup olive oil
¼ cup vinegar brine from either olives
1 tablespoon capers
1 teaspoon dried oregano
Freshly ground black pepper
1 (8-inch) round sourdough loaf
4 bottled roasted sweet peppers, drained, cut into slabs
1/3 pound thinly sliced Italian salami
1/3 pound thinly sliced provolone cheese
Italian parsley leaves

Directions:


Evans Caglage / DMN
For olive salad, put parsley and garlic in processor and process until mixture is finely minced. Add celery, green onions, olives, olive oil, brine, capers, oregano and black pepper and pulse until coarsely chopped. Adjust seasoning. Can be made 2 days ahead and refrigerated.

For muffaletta, use serrated knife to cut off top 1/3 of loaf. Remove soft bread from inside top, leaving 1/2 to 1 inch thickness. Set aside. Hollow out center of loaf, leaving 1 inch thickness on sides and bottom.

Spread small amount of olive salad on inside of top and bottom. In bottom piece, layer ingredients evenly in this order: red peppers, salami, remaining olive salad, cheese, parsley and red peppers. Place bread top on. Use your hands to lightly compress loaf together. Wrap airtight in plastic wrap, then foil. Refrigerate at least 6 hours or overnight.

Use sharp serrated knife to cut into wedges. If desired, insert toothpicks, evenly spaced, around center of loaf to serve. Makes 1 large loaf, or 4 very generous servings

 

[Raine]

Creole Portobello Mushroom Dip

Ingredients:

3 medium portobello mushrooms, about 6 ounces total, trim stems and scoop out gills
3 medium green onions, cut into 1-inch pieces
1/3 cup packed Italian parsley leaves
1 large garlic clove, peeled
1 (8-ounce) package light cream cheese, room temperature
2 teaspoons Creole mustard
2 teaspoons Worcestershire sauce
½ teaspoon chili powder
¼ teaspoon cayenne pepper
1/8 teaspoon dried thyme
1/8 teaspoon salt
Freshly ground black pepper
3 tablespoons finely diced tomato, well drained
2 tablespoons finely diced green pepper

Directions:


Evans Caglage / DMN
Broil or grill mushroom caps until lightly browned and very hot, about 3 minutes per side. Loosely wrap in foil; set aside to cool, about 2 hours. Blot mushrooms with paper towels; cut into 1-inch chunks.

Put green onions, parsley and garlic in processor; process until finely minced. Add cream cheese, mustard, Worcestershire sauce, chili powder, cayenne pepper, thyme, salt and pepper. Process until mixed. Add mushroom chunks. Pulse just until coarsely chopped, retaining some texture. Transfer to small bowl.

Stir in tomato and green pepper. Cover; refrigerate several hours or overnight.

To serve, stir well, taste; adjust seasoning. Serve chilled with assorted crudités, vegetable chips, potato chips or crisp crackers. Makes 12 servings, about 2 cups.

PER SERVING: Cal 51 (56% fat) Fat 3 g (2 g sat) Trace fiber Chol 9 mg Sodium 135 mg Carb 3 g Calcium 33 mg

 

[Raine]

Bourbon Praline Candy Bar Cookies With Bittersweet Drizzle

Ingredients:

3 sticks unsalted butter, softened (divided use)
2 ½ cups packed light brown sugar (divided use)
1 large egg, separated
2 cups flour
1/8 teaspoon salt
2 tablespoons granulated sugar
¼ cup dark corn syrup
¼ cup heavy cream
2 cups chopped pecans
2 tablespoons bourbon
1 tablespoon vanilla
Pinch salt
1 ½ ounces bittersweet chocolate, chopped (about 1/4 cup), melted

Directions:

Preheat oven to 350 F. Set aside 9x13-inch baking pan.

For crust, use mixer to cream 2 sticks butter and 1 1/2 cups brown sugar until light and fluffy. Add egg yolk. Mix well. Add flour and salt. Mix until smooth. Transfer to pan. Use spatula to spread evenly. Place piece of plastic over surface and gently press into place. Remove plastic.

Use small whisk to mix egg white until foamy. Lightly brush over dough; some will be left over.

Bake until puffed and lightly browned, about 20 minutes. Transfer to rack; let rest 15 minutes.

Meanwhile, for praline topping, place remaining stick butter, remaining 1 cup brown sugar, granulated sugar and corn syrup in small, heavy saucepan over medium low heat. Slowly bring to boil, stirring often. Let boil 1 minute. Add cream and stir until smooth. Stir in pecans, bourbon, vanilla and salt. Pour filling over crust; tilt pan to spread evenly.

Bake until topping is dark brown and bubbly (bubbles will be large at first, then smaller and closer together), about 25 minutes. Cool completely. Cut into 24 squares. Use fork to drizzle melted chocolate over surface. May take several hours for praline to firm up completely. Can be baked 2 days ahead and kept at room temperature in airtight container. Separate each layer of cookies with wax paper. Makes 24 squares.

PER SQUARE: Cal 334 (54% fat) Fat 21 g (9 g sat) Fiber 1 g Chol 43 mg Sodium 79 mg Carb 37 g Calcium 33 mg

 

[Raine]

Texas Chili-Lime Peanuts

Ingredients:

1 egg white
Juice of 1 large lime
1 cup peanuts, cocktail-style
3 tablespoons sugar
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
¾teaspoon salt


Directions:

Preheat oven to 300 F. In a medium bowl, whisk together egg white and lime juice until frothy. Add peanuts and toss to coat. Transfer to a strainer and let drain 10 minutes.

In a separate bowl combine sugar, chili powder, cayenne pepper and salt; mix well. Add peanuts to spice mixture and toss to coat.

Spread nuts onto a baking sheet in a single layer. Bake 15 minutes and stir; reduce heat to 275 F and bake an additional 45 minutes, stirring once more.

Remove nuts from oven and scrape them up with a spatula to prevent sticking. Cool in the pan 25 to 30 minutes. Peanuts will be crisp after cooling. Store in an airtight container. Makes 4 servings.

 

[mish]

Haven't tried this one yet, but sounds very tempting. (Also posted a recipe somewhere on the site for artichoke tarts).

Spicy Lollipop Chicken Wings with Sour Cream Dipping Sauce
Recipes from Master Chef Erik Blauberg

32 chicken wings
4 cups chicken stock
1/2 cup onions (minced)
2 tbs ginger (grated-fine)
1/2 tsp garlic (minced)
6 tbs scallions (sliced-fine)
2 tbs rice vinegar
4 tbs sesame oil
1 tbs serrano chilies (minced)
6 tbs red bell peppers (minced)
kosher salt (to taste)
tabasco sauce (to taste)
white pepper (to taste)
4 tbs parsley (chopped)
2 cups sour cream dipping sauce (see recipe below)
6 parsley or cilantro sprigs

Take the chicken wings and, with a small knife, cut one end of the wing and carefully run the knife, edge down one side of the bone pushing flesh to one end. Continue this method rotating the wing until all the flesh is on one end of the bone (so it looks like a lollipop). Reserve.

Meanwhile, in a mixing bowl add the chicken stock, onions, ginger, garlic, scallions, rice vinegar, sesame oil, serrano chilies and red bell peppers. Season to taste with salt, tobasco sauce and white pepper. Add the parsley. Stir until mixed well. Add the lollipop wings, let marinate for 4 hours.

Remove from the marinade and bake in a pre-heated 375º oven for 15 minutes or until cooked. Serve with sour cream dipping sauce (see below). Garnish with fresh cilantro or parsley sprigs. Serve immediately. Yield 4 servings

Sour Cream Dipping Sauce
2 cups sour cream or crème fraiche
2 tbs lime juice
4 tbs dill (chopped fine)
kosher salt (to taste)
white pepper fresh ground (to taste)

Add the sour cream to a mixing bowl. Stir in the lime juice, add the dill. Season to taste with salt and pepper. Serve with lollipop chicken wings. Yield 4 servings

 

[MochaBean04]

Buffalo Chicken Dip

This Recipe is AWESOME!!!! They were doing samples of diffrent foods for tomorrows super bowl and they had Buffalo Wing Dip. It was so good. Me being an employee asked to have the recipe and they said no. But i went on the internet and looked for it and i found a recipe that has everything in it. i made a preview version and it tastes just the same. Here it is. . .


4 Boneless Chicken Brest
2 (8 oz ) Packages of Cream Cheese
1/2 cup sour cream
1 Cup Ranch Dressing or Blue Cheese
3/4 Cup Hot Sauce
1 1/2 Shredded Chedder Cheese (or what ever u perfer)
celery for topping
chips

Heat Chicken and Hot Sauce in Skillet untill heated through. Stir in Ranch Dressing. (shread or cut chicken to small bites)
Mix Cream Cheese, Sour Cream. Spread on plate. Spread on Chicken Mixture. Top with cheese and celery

IF desired blue cheese chunks on top makes well or make like Rachel Ray and make a ranch/blue cheese dressing and replace with ranch.


if this sounds confusing with the way i typed it. let me know. the website i got it from would not let me copy and paste I real;ly hope you enjoy

Muy Bueno!!! lol

me

 

[QSis]

MochaBean - Buffalo Chicken Dip is what I'm making, too! I got it from this forum, maybe even from you?

Here's the version I'm using, which is prob. the same as yours, but no measuring cups. And no sour cream in the one I have. I am omitting the celery on top, but will serve this with celery sticks and sturdy tortilla chips.

Lee

BUFFALO CHICKEN DIP

4 skinless boneless chicken breast halves, about 2 pounds, boiled, drained & shredded with 2 forks (crockpot is a great way to cook the chicken) Don't cut chicken into chunks..it needs to be shredded

1 - 12 ounce bottle Frank's Louisiana Hot Sauce (try not to substitute here, Frank's really is the best. Crystal would be okay but do NOT use Tabasco)

2 - 8 ounce packages cream cheese

1 - 16 ounce bottle Ranch dressing

1/2 cup chopped celery

8 ounces shredded sharp cheddar cheese or Monterey Jack

Preheat oven to 350 degrees. In a 13x9x2 inch baking pan, combine shredded cooked chicken meat with entire bottle of Frank's sauce, spreading to form an even layer.

In a saucepan over medium heat, combine cream cheese and entire bottle of Ranch dressing, stirring til hot & smooth. Pour this evenly over chicken mixture.

Sprinkle with celery. Bake uncovered for 20 minutes; then sprinkle with cheese and bake for another 15-20 minutes or til bubbly. Serve with celery sticks for dippers and/or any sturdy dipping chip like Tostito Golds. My 22 year old son says to just put out spoons, he loves this so much.

 

[MochaBean04]

Super Bowl

mmmm mmm yours sounds better than mine. lol ill have top try yours this time instead of mine. i need a change. . hehe

melissa

 

[Raine]

Yesterday we cooked 24 butts (163 lbs) 12 chicken thighs, 2 briskets, 4 gallons beans, 3 gallons of slaw, and tater salad.

 

[QSis]

Hey, MochaBean -

How was your Buffalo Chicken Dip? Mine was just okay.

I boiled the chicken breasts and had trouble shredding it - seemed very tough and stringy. Next time, I will slow-cook the chicken in a crockpot to easily shred it, then cut it into even smaller pieces.

The long strings were a mess to try to scoop with the round tortilla chips or the celery stalks.

It's worth another try, though, since the flavor was great. Not for a calorie-conscious crowd!

Lee

 

[MochaBean04]

hey, sorry it took so long for me to write back. Mine was ok too. I made 2 dips and the other dip i made was much more popular. lol

the chicken in mine was also the same way as yours. thats weird that it happend to both of us. . .i hope it works out for you next time

me

 

[tweedee]

Buckytom,

I buy it all the time. So if they sell it in Cansass I'm sure they sell it in Joisey.

 

[QSis]

Tweedee,

I see that you posted your reply to BuckyTom, but whatever "it" was that you were referring to (you can get it in Cansass so it must be sold in Joisey") must have been posted on another page.

What is "it"?

This forum does not allow for replies to be posted directly under specific posts - they are posted by date.

Lee