Need some Super Bowl party recipes

[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.

[nomorenotebook]

Try my wings, this is the best recipe you will find.

1. Start with a large saucepan.
2. Melt some butter in the saucepan (about 1 tablespoon)
   Add:
   1. 24 oz (two large bottles) of Lousiana "Red Hot" sauce
   2. 1 small bottle of Tobasco
   3. A pinch of garlic powder
   4. A dash or Worcestershire sauce
   5. A dash of soy sauce
   6. A tablespoon (or more) of ketchup
3. Simmer this concoction for about 15-30 minutes (You want to eliminate as much of the water as possible), and then thicken with a bit of corn starch or tapioca starch. Make sure to dissolve the starch in cold water first, and then add the starch/water mixture, and stir. If you don't use the small amount of cold water first, the starch will clump in the sauce. The starch is meant to thicken the sauce.
4. By the way, keep the area around the stove well-ventilated, and remove all small birds from the vicinity if you don't want them to perish due to the fumes.
5. Let the mixture cool.

Applying this brew to wings is also an art form all of in itself. Take about a dozen wings, cut them into their three respective sections and toss out the tips. Fry what you have left in a deep fat fryer until golden brown (about 10 minutes in my Tefal fryer).

Note that you want to have a large watertight container available, into which you will dispense a couple of tablespoons of the hot sauce...
Once you are done frying the wings, dump them in the container with the sauce, seal the container and shake violently in order to evenly distribute the sauce across the wing surfaces. Unseal, pour on plate, and eat.

[papajohns]

You should be ordering PapaJohns but if not try this recipe from Chevis Jackson of the Falcon's. GREAT tacos.

INGREDIENTS
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon crushed red pepper
1 teaspoon dried onion
1 pound ground beef
7 ounces chipotle barbecue sauce
1 packet taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
Salt and pepper to taste
6 taco shells
1 cup sour cream
1 cup spicy salsa
1 cup shredded lettuce
1 cup shredded Cheddar cheese


DIRECTIONS
1. Heat olive oil in a large skillet over medium heat. Add garlic, red pepper, and onion and cook until the garlic is lightly brown.
2. Add meat and brown, about 10 minutes. After browned, add barbecue sauce and taco seasoning and stir well.
3. Stir in cumin and chili powder and continue to cook another 5 to 10 minutes. Taste and add salt and pepper to season as you like. Remove from heat.
4. To assemble: Place 2 tablespoons beef in center of each taco shell and top with a large tablespoon each of sour cream, salsa, lettuce, and cheese.

[oceanfrontowner]

Crockpot Beer Cheese Dip
1/2 cup beer
1/4 tsp. Tabasco sauce
1 lb. process cheese spread loaf, cut into cubes

Mix all ingredients in 1-2 quart slow cooker. Cover and cook on HIGH for 40 minutes until cheese melts. Stir until mixture is smooth. Scrape down cooker sides. Turn heat to LOW. Dip will hold for 4 hours if you stir it occasionally. Serve with pretzels, bread cubes, or crackers.

[MARK82]

One healthy offering. Skewered shrimp with mango marinade

1 pound of shrimp, deveined and shelled
1 flesh of a mango
1 teaspoon of cumin powder
1 jalapeno, seeded depending on your tastes
Salt to taste
Directions

1. Puree all the mango, cumin powder, and jalapeno in small blender or food processor.
2. Skewer the shrimp and cover with the half of the marinade. Allow the shrimp to marinade in the fridge for a half hour.
3. Cook until shrimp are pink in color and top with the rest of the marinade

[Kingsqueen]

We have everything ready for tomorrow and I'll be making my Blue Ribbon Chili.

2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans

1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

[Shimpy]

My favorite

Sausage Quesadillas

16oz mild Italian sausage
8 10-or-12-inch flour tortillas
4 jarred, drained whole roasted red peppers
1 1/3 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded asiago cheese
2 teaspoons Italian seasoning blend
Directions:
Grill or broil the Premio Mild Italian Sausage until cooked through. Cool for ten minutes, then cut into rounds.
Place four of the tortillas on the counter or a work surface. Divide the sausage rounds evenly over the tortillas.. Tear the roasted red peppers into strips, and divide the strips evenly among the sausage rounds. Spoon 1/3 cup of marinara sauce over the top of each tortilla, then sprinkle on 1/2 cup of mozzarella, 1/4 cup of asiago, and 1/2 teaspoon of Italian seasoning blend. Repeat until all tortillas are topped, then place the four remaining tortillas over the toppings.
Using a gas grill or a large skillet, carefully slide each of the quesadillas onto a medium-high heated surface. Grill or cook until one side is lightly golden, then use two spatulas to flip the quesadillas over and brown the other side. Cut each warm quesadilla into quarters to serve. Makes four quesadillas; serves four as a main dish, or eight or more as an appetizer.

[Getmybio]

My green egg didn't make it in time for the game so I'm doing my prime rid in the oven. Even in the oven it's crazy good.


1 four-rib beef rib roast (about 7 lbs.)
1 tablespoon green peppercorns
1 tablespoon pink peppercorns
1 tablespoon white peppercorns
1 tablespoon black peppercorns
1 tablespoon whole allspice
1 tablespoon coarse salt
2 tablespoons flour
2 tablespoons olive oil
1 tablespoon Dijon mustard
3 tablespoons packed light or dark brown sugar

1. Let beef come to room temperature 1 hour. Preheat oven to 500°. Set beef in a large roasting pan, rib side down, and roast 30 minutes to render off some fat.
2. Transfer beef to a platter and reduce oven temperature to 350°. Drain fat from pan, then return beef to pan, rib side down. Set aside.
3. Grind peppercorns, allspice, and salt in a spice grinder until coarsely ground. Put in a small bowl and mix with remaining ingredients to make a thick paste. Use a small spatula to spread paste evenly over top and sides of beef.
4. Cook beef until well browned and a meat thermometer inserted into thickest part reads 115°, about 1 1/2 hours for medium rare (temperature will rise to at least 135° as it stands). Cover beef loosely with foil and let stand about 30 minutes before slicing.

[Mustlovedogs]

I found this one online and thought I would try it today. Sorry I can't say for sure if they are good or not but how could they not be!



Baked Stuffed Jalapenos

Ingredients
Cream Cheese Filling Version

• 12 jalapeño peppers*
• 1/4 cup minced onion
• 1/4 cup chopped fresh cilantro
• 3/4 cup cream cheese
• 1 1/2 teaspoon cumin
• 1 teaspoon salt (more or less to taste)
• 2 ounces jack cheese, cut into 2 1/2-inch long batons

Bacon and Jack Cheese Filling Version

• 12 jalapeño peppers*
• 1/4 cup chopped cooked bacon
• 1/4 cup minced onion
• 1/2 cup shredded jack cheese, plus another 2 ounces of jack cheese cut into 2 1/2-inch long batons
• 1/4 cup chopped fresh cilantro
• 1 1/2 teaspoon cumin
• 1 teaspoon dried oregano

* When buying jalapeños for this recipe, if you want mild peppers, look for peppers with smooth skins. Striations tend to indicate that the pepper has been stressed while growing, and that can mean a hotter pepper.

Method

1 Preheat the oven to 375°.
2 You can either slice the jalapeños in half lengthwise or you can slice off the top one-third (lengthwise) of each jalapeño to make a boat shape out of each pepper. The halved jalapeños will go further (twice as many stuffed peppers), but you can put more filling into the boat-shaped peppers. Your choice. If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe. Scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great).
3 Mix together all the filling ingredients except the jack cheese batons.
4 Pack the filling into the peppers and nestle a baton of jack cheese onto the filling of each one. Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
Allow to cool for 5 minutes before serving.
Makes 12-24 servings (depending on how you've cut the jalapeños).

[LouCostello]

Thanks everyone for the recipes. I used a few since the game.