Need some Super Bowl party recipes

[LouCostello]

Hit me with your best super bowl recipes!

[FrankRizzo]

Oh how I love from Frogmore Stew

Ingredients
6 quarts water
3/4 cup Old Bay Seasoning
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces
12 ears corn - husked, cleaned and quartered
4 pounds large fresh shrimp, unpeeled

Directions
1.Bring water and Old Bay Seasoning to boil in a large stockpot.
2.Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

[MGMGrand]

These will impress everyone at your party


These mini pizza appetizers are the perfect party finger food for your next get-together with friends and family.

Mini Beef and Pepperoni Pizza Rolls
1 (15-ounce) package BUITONI® Tomato Herb Parmesan Sauce
1/2 pound ground beef, cooked and drained
1/4 cup diced pepperoni
1 cup shredded mozzarella cheese
2 (8-ounce) packages refrigerated crescent rolls

1. Preheat oven to 350°F (175°C). Lightly grease baking sheet.
2. Combine sauce, beef, pepperoni and cheese in medium bowl.
3. Separate dough into 12 rectangles and press seams together. Spoon about 2 tablespoons filling onto dough along the long side of the rectangle. Roll the dough lengthwise, like a jelly roll. Cut each roll into 3 pieces. Place seam-side-down on prepared baking sheet.
4. Bake for 12 to 15 minutes, or until hot and golden brown.

Makes 36 appetizer servings.
Estimated Times
Preparation Time: 25 mins
Cooking Time: 15 mins

[MassiveMIKE]

I make this one every year.



Refried beans should not be eaten cold.
There, I've said it. I don't usually put my foot down about food preferences, but cold refried beans are about as appealing as a cold hamburger. This is why I make 7-layer dip starting with a layer of hot refried beans. Shredded cheese is added directly to the top of the beans so it melts from the heat of the beans. Then the layers of tomato, avocado, olives, and chilies, onions (mostly room temp) are added. The only cold part of the dip is the topping of sour cream (or crema Mexicana). Served this way and the taste delightfully mimics tostadas or homemade nachos, but in an easy-to-serve dip form.
By the way, depending on what you have on hand, your 7-layer dip may have 8 or 9 layers, or 6. The basics are refried beans, grated cheese, avocados (or guacamole), chilies (or salsa), sour cream, and olives. Improvise with more or fewer toppings to your own taste.


7 Layer Bean Dip Recipe

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Ingredients

• 2 cups of refried beans, either from one 15-ounce can or homemade
• 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
• 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
• 1/4 to 1/2 teaspoon ground cumin
• Salt
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
• 1 avocado, peeled and chopped
• 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
• 1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
• 1/2 small can of sliced ripe black olives

Method

1 Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.
Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.
2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)
3 Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.
Serve immediately with tortilla chips.
Serves 8.

[votingforchange]

Hit me with your best super bowl recipes!

Not sure if you wanted something big or small but the wife makes these bacon wrapped smokies and we have to make 50+ just for 8 people.

1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

[proTEXTER]

Perfect for the Super Bowl

Super Meatball Sandwiches

• 1 pound spicy or sweet Italian sausages, casings removed
• 1 (23- to 24-ounce) container purchased fresh marinara sauce, divided
• 1/2 cup freshly grated Parmesan cheese (about 11/2 ounces)
• 1/3 cup chopped fresh Italian parsley, divided
• 1/3 cup chopped fresh basil, divided
• 4 (5- to 6-inch-long) pieces French baguette, split horizontally
• 1 cup (packed) coarsely grated whole-milk mozzarella cheese
Preheat oven to 400 degrees. Mix sausage, 1/2 cup marinara, Parmesan, 2 tablespoons parsley and 2 tablespoons basil in large bowl. Using wet hands, shape mixture into 8 meatballs. Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara and meatballs to boil in large skillet. Cover, reduce heat and simmer until meatballs are cooked through, turning often, about 20 minutes.
Place baguette bottoms on baking sheet; spread each with about 2 tablespoons sauce from skillet. Cut meatballs in half in skillet; overlap 4 halves on each baguette bottom. Spoon remaining sauce over meatballs, then sprinkle mozzarella over, dividing equally. Bake until cheese melts, about 5 minutes. Sprinkle with remaining parsley and basil and cover with baguette tops. Makes 4 servings.

[%remarks%]

No party is complete without some piggy.

Ultimate pull pork

• 1 medium onion, chopped
• 1/2 cup(s) ketchup
• 1/3 cup(s) cider vinegar
• 1/4 cup(s) packed brown sugar
• 1/4 cup(s) tomato paste
• 2 tablespoon(s) sweet paprika
• 2 tablespoon(s) Worcestershire sauce
• 2 tablespoon(s) yellow mustard
• 1 1/2 teaspoon(s) salt
• 1 1/4 teaspoon(s) ground black pepper
• 4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
• 12 soft sandwich buns or ciabatta rolls, warmed
• Dill pickles (optional)
• Potato chips (optional)
• Hot sauce (optional)

• In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
• Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
• With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
• While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
• Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.

[writingforlove]

I don't have a recipe to share but I will use some of the ones provided.

[nataliemarker]

Hit me with your best super bowl recipes!

Thank me later. haha

Cheese Steak Quesadillas
2 tablespoons oil
2 medium onions, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds bone-in rib eye steak (1-1/2 pounds de-boned)
Oil for frying (see instructions)
8 large (9-1/2-inch) tortillas
12 slices American cheese

1. In a large skillet on medium high heat, heat 2 tablespoons of oil until it shimmers. Add onions, salt and pepper, stirring occasionally, and cook about 4 minutes, or until light brown. Set aside.
2. To make meat easier to slice, place it in the freezer until partially frozen, about 30 minutes. Thinly slice meat at a 45 degree angle. Add 1 teaspoon oil to large skillet. Heat over medium high heat until shimmers; add half the beef and cook, stirring occasionally, until just cooked. Remove from pan and reserve. Repeat with remaining meat. Combine meat and reserved onions in a large bowl and keep warm.
3. Wipe skillet clean and heat 2 teaspoons oil until shimmers. Add tortilla and cook about 20 seconds, until blistered. Turn over, place 1-1/2 slices cheese and 1/8 of the meat mixture over half the tortilla. Fold tortilla over filling. Remove from pan. Repeat with remaining tortillas, meat mixture and cheese.

[AlexMurphy]

I could eat these every day.

Doug's Cheddar Cheese Muchrooms

1 pound mushrooms
- 3/4 stick (6 tablespoons) butter (unsalted)
- 1/2 cup walnuts
- 1/2 cup parsley leaves (fresh)
- 1 onion
- 1 cup sharp cheddar* (coarsely grated)
- 1/2 cup fine fresh bread crumbs
- 1/4 teaspoon salt (or to taste)

*about 4 ounces

What to do:
First, preheat you oven to 350 degrees F.
Next, cut off and chop up the stems from the mushrooms and set aside.
Then, melt the butter and with a pastry brush, gently brush the butter over the tops of the mushroom caps. You can then arrange the caps, with the cut stemmed sides up, on a large baking sheet.
Next you need to lightly toast the walnuts. When they have cooled, finely chop the nuts and then chop up the parsley and onion.
In a large skillet, saute the chopped stems in the remaining butter over a moderately high heat until the stems have softened.
Next, remove the skillet from the heat and stir in the remaining ingredients. Once the mixture has been thoroughly stirred, divide it among all the mushroom caps, making a small mound in each cap.
The best part of this recipe is it can all be done ahead of time. You can have all the ingredients ready to go and then once the caps have been stuffed, you can store them for up to 4 hours before you serve them.
Before serving, take out the Cheddar Cheese Mushrooms if you have chilled them in advance, and bake them in the middle of the oven for approximately 20 minutes. Serve these delicious tidbits warm.