Super Bowl Recipes

We were trying out some possible Super Bowl recipes this week, and our party ended up not happening, but thought people might be interested in some stuff we tried out this week.

Marinated Ham and Swiss Sandwiches These are VERY rich, and scrumptious!! I made some with ham and some with roast beef. We all liked the ham better because it was sweeter. To cut down on the richness, you could make them with regular buns instead of the Hawaiian rolls and you can cut down on the butter some. The recipe suggests using turkey also and if you had one with an extra tang, like orange or something, that would be really good.

Meatball sliders These were extremely easy to make and economical, with the hot dog buns. Make sure that you do spray the foil, as they stick to the foil. I made one batch with (small) provolone slices and one with shredded mozzarella and the mozzarella worked much better. Make sure you do let them sit for 10 minutes after cooking before you try to remove from the pan. Eric and I both felt they needed more marinara sauce on the side to dip them into.

Recipe This one is much more a SOUP than a chili, but we thought it was very good. We served it over rice. Next time I might try to just put some uncooked rice in the crockpot and see if I could cook it all together. I do not normally care that much for dark meat chicken, but it was excellent in this.

Carol: What is a "Super Bowl"??

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

P.S. Don't anyone give Jerry Jones any more money.

Well, hey, no telling what's going to happen from here on, considering the League will probably lock out the players!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

Do you recommend a spicy mustard? or a dijon?

What we used was a spicy brown mustard, generic kind. I didn't really taste it that much, as it just goes into the marinade.

Those remind me somewhat of a country ham biscuit that one of the Junior Women's Clubs around here makes. They guard their recipe with their life, so I have no idea how to make them; but they are absolutely delicious. There's only ham in theirs, and the seasoned marinade on top, then baked.

These are very sweet and very good, but very filling. A couple is about all you want.

Going to a tailgate polo match tomorrow before the big game and will be munching on pasta salad, hero sandwiches, chicken wings with peanut sauce, crab dip, chili & cream cheese dip, bread bowl bacon dip and drinks. <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" /> Then the real fun starts that evening.

Recipes???? <img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" />

Bread Bowl Bacon Dip

1 lg. round loaf of bread
1 c. mayo, sour cream and cooked bacon, crumbled
1 10 oz. pkg frozen chopped spinach, thawed w/water squeezed out

Hollow out the center of the loaf and reserve the pieces for dipping. Combine remaining ingredients, mix well and chill. When ready to serve, spoon dip into bread loaf and serve with bread pieces and crackers.

Chicken Wings w/Peanut Sauce

4 lb. chicken wings, halved at joint
2 Tbs. veg. oil
1-1/2 Tbs. minced peeled fresh ginger
1 garlic clove, minced
2 Tbs. peanut butter
1 Tbs. lime juice
1-12 tsp. soy sauce
1 Tbs. sugar
1/4 ti 1/2 tsp. dried hot red pepper flakes
1/4 tsp. salt

Preheat oven to 500 degrees. Pat wings dry and toss with oil, ginger and garlic. Arrange wings, thick-sides up, in 1 layer in a large shallow baking pan and roast in upper third of oven 25 minutes. Turn on broiler and broil wings, turning once, until nicely browned and crisp, 10 to 15 minutes.

While wings cook, whisk together sauce ingredients in a large bowl until blended. Add wings to sauce and toss until coated. Serve warm or cold.

Oops, gotta go cook!

Wow, that bread bowl bacon dip sounds good! Stupid question--how many slices of bacon does it take to make 1 cup?

Variation of [color:"blue"]SPINACH DIP[/color]
Makes 4 cups dip serve in bread bowl
Prep Time: 10 Minutes
Chill Time: 2 Hours

INGREDIENTS:

-1 package (10 oz.) baby spinach, chopped or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
-1 container (16 oz.) sour cream
-1 cup Hellmann's® or Best Foods® Real Mayonnaise
-1 package Knorr® Vegetable recipe mix
-1 can (8 oz.) water chestnuts, drained and chopped (optional)
-3 green onions, chopped (optional)

Combine all ingredients... chill for 2 hours.

I need to make that recipe sometime. Have never done it, but keep saying I will. By the way, another way to serve it might be in a hollowed out purple cabbage. I made a different dip for my office party and served it in a purple cabbage and everyone commented on how pretty it looked. You wouldn't have the inside bread cubes to use for dipping though, of course. And by the way, out here in the sticks anyway, a person has to PRE-ORDER in order to get a round loaf of bread. <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

Thanks for the cabbage tip... You really should make the Spinach dip one of these days...

Here's another basic layered recipe that you can make your own by adding corn, refried beans or black beans, shredded chicken etc.

Ingredients:

8 oz brick cream cheese
8 oz sour cream
16 oz salsa thick n chunky
shredded iceberg lettuce
chopped tomatoes
shredded cheddar cheese (or other cheese of your choice)
Sliced black olives

Mix well: room temp cream cheese with the sour cream
This is your base layer... I use a deep dish pie plate
Add salsa layer
Shredded lettuce layer
shredded cheese layer
chopped tomatoes layer
last top with sliced black olives.

I serve this with Tosititos Scoops, but any tortilla chip will work.

I do not like olives, and am not crazy about refried beans. Black beans are OK, although I'm not sure I'd like them cold. What would you suggest for the top layer, if there would be no olives? Corn? Chopped green peppers?

rice in the slowcooker doesn't hold up well, at least the few times that i've attempted it, even when adding towards the end of the cooking time.

Omit the olives for sure... anything you like.. chopped green onions? Mexican canned corn? Chopped peppers (green, red, orange, yellow), maybe chopped roasted peppers?
Don't forget, by this top layer (each on is slightly smaller in diameter than the previous one) go for color as well as flavor,... I know you care about presentation. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Just made this, in fact. That's what I decided to do--chopped green onions on top, and I mixed in a bit of purple cabbage, just for color. Now I think about it, I have red pepper, probably should have done that with the chopped green onions.

Huhm, that's disappointing. Have you tried brown rice? It takes a lot longer to cook..

I use an entire pound of bacon. Cut the bacon into smaller pieces before you cook it as it's easier to crumble that way. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Wow, any recipe that takes an entire pound of bacon sounds like my kind of recipe!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

i tried it with white rice, adding towards the end of cooking time, as well as wild rice. it's been awhile, but from what i remember the consistency was off. i guess i'd have to try out a new recipe to give an up to date review. by the way, that pound of bacon sounds naughtily delicious!

I would have to agree that the consistency is probably not going to be nearly what it is if you just cook the rice, but the convenience factor would be great! Although truthfully I fairly often cook up a fairly large pot of rice and serve it for a couple of days, so that is another option, to just cook some rice the day before. When I do crockpot meals, I usually do it on days that I want to just come home and eat, without any additional cooking required.

Carol, add a Pound of Cheese in that recipe and I think you'd be in Heaven!!!
<img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

Sorry, couldn't resist! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Velveeta, you mean?? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Here are a collection of super bowl recipes that were suggested last year. Since it is that time of year again I thought it would be a good reminder of the many options available.

Were you intending to link to the collection of recipes from last year?

..just bringing the thread to the top. Lots of good ideas here.

O.K. Thanks.

But... is there a link from last year? Eric indicated there was, but he didn't include a link...
I haven't been able to find one... did a search...
I do remember a thread, but just can't find it...

Intially was going to link to this thread, but decided that it was easier for people to just see all of the recipes directly.

By "buffalo chicken sauce" do they mean some kind of prepared sauce, or is this referring to the half-butter-half-hotsauce stuff that people use on wings?

I was planning to make sliders as well & the meatball sliders would be AWESOME, but not sure I could resist just making them into giant meatball subs & stuffing myself with them! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

It is a bottled sauce that comes premade. The directions say to just stir it in, at the end, which is what I did. Basically, it's just to spice it up some, but pretty much any kind of heat will work.

BTW the meatball sliders were good, but the ham and cheese marinated sandwiches, while very rich, are the BOMB!

Maybe I could just throw in some hot sauce then... that way it wouldn't be quite as watery, either.

Ok, I'll go with the ham & cheese. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> Any suggestions for an alternative to mayo? I hate mayo on sandwiches, but I like horseradish.

You don't taste the mayo at all. The purpose is to coat the bread somewhat. If you love a rich little bite of food, those ham and cheese guys are just amazing! Do make sure that you get a good ham and a good cheese, and make sure they are sliced very thin. I made it both times with Hawaiian rolls, but if you wanted to make it a tad less rich, you could use some other regular small rolls.

Carol.....Just printed the recipe for the marinated sandwiches...sounds YUMMY! Hey Kimmers how do YOU make your crab dip? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

map <img src="http://www.traveltalkonline.com/forums/images/graemlins/usflag.gif" alt="" />

The marinated sandwiches ARE yummy! We had them with Claussen's baby dills...can't wait to have the leftovers today!

Very rich, but very good!!

Well, I cut back on the butter AND replaced a little of it with olive oil. But I also used a shmear of light cream cheese with horseradish in place of the mayo.

I have to go eat one, I can't wait any longer! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />