Need some Super Bowl party recipes

[MyrtleMiller]

I gave this a test run last month and it's what I'll be serving Sunday.

Slow Cooked Barbecue Beer Beef

Ingredients

• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup ketchup
• 1/2 cup beer
• 1/2 cup white vinegar
• 1 tablespoon Worcestershire sauce
• 4 drops liquid smoke flavoring
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 cup brown sugar
• 4 pounds beef brisket
• 2 teaspoons cornstarch
• 2 tablespoons water
• 16 potato buns, or as needed

Directions

1. Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top.
2. Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours.
3. Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks.
4. Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker.
5. Stir the shredded beef and pureed sauce together in the slow cooker. Use tongs to serve the beef on the potato buns.

[shoemanager]

Saw your Twitter message on the recipe exchange and thought it was worth a look. I don't have a recipe but we'll be doing fried turkeys again this year.

[BEATSTREET]

Scallop and Hot Italian Sausage Kabobs

4 hot Italian sausage links, about 3/4 lb.
1 medium red onion
2 tablespoons extra virgin olive oil, divided
2 tablespoons white wine vineagar
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
16 large sea scallops, about 1 lb.

1. Use a fork to pierce the sausages in several places and put them in a large skillet. Cut the onion in quarters through the stem end. Cut each quarter in half crosswise. Add the onions to the skillet along with 1 tablespoon of the oil and 1/4 cup of water. Bring the water to a boil over high heat. Lower the heat to medium and cook unitl the water has evaporated and the juices from the sausages are browning in the skillet, 10 - 12 minutes, turning the sausages and onions occasionally. Remove the sausages and onions. Add the vinegar to the skillet and stir to scrape up the brown bits. Pour the brown bits and vinegar into a medium bowl. Add the remaining 1 tablespoon of oil, the oregano, salt and pepper.

2. Rinse the scallops and pat dry. Remove the small, tough inside muscle from any scallops that still have it. (NOTE: if your market is passing off stingray for scallops, you won't have to worry about cutting out any remaining muscle) Add the scallops to the vinegar mixture and toss to coat. Cut the sausages into 1-inch pieces. Thread the scallops and sausages through their sides onto skewers, alternating them with pieces of onion.

3. Grill the kabobs over direct medium heat until the scallops and sausages are browned and cooked through, 4 to 6 minutes, turning once.

This makes 4 servings

[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.

[HTCsales]

Meatball subs will be the main thing and lots of little junk on the side.

4 pounds ground beef
5 ounces French-fried onions -- coarsely crushed
1 cup seasoned bread crumbs
4 eggs
1 teaspoon salt
1 teaspoon black pepper
18 ounces beef gravy
1 tablespoon prepared horseradish -- drained
26 ounces spaghetti sauce
1/4 cup grated Parmesan cheese
8 sub sandwich rolls -- split

Preheat oven to 350F. In a large bowl, combine ground beef, French-fried onions, bread crumbs, eggs, salt and pepper; mix well. Shape into 24 meatballs and place on a large rimmed baking sheet. Bake 18-20 minutes, or until cooked through and no pink remains.

In a medium saucepan, combine gravy and horseradish over low heat. In another medium saucepan, combine spaghetti sauce and Parmesan cheese over low heat. Simmer both sauces 5 minutes or until heated through, stirring occasionally. Place three meatballs on each roll and serve with sauces.

[349debwow]

Chicken and Sausage Gumbo

1/2 lb light smoked sausage, cut into 1/2 inch thick slices
1 -3 tablespoon vegetable oil
5 tablespoons all-purpose flour
1 cup coarsely chopped onions
1 cup chopped celery
2 garlic cloves, pressed
1 medium green bell peppers, chopped
2 cups chicken broth 1 (28 ounce) cans diced tomatoes
1 -2 teaspoon creole seasoning 4 cups chopped cooked chicken hot cooked rice

Directions
Cook sausage over high heat in Dutch oven 5 minutes, stirring often.
Remove sausage with a slotted spoon.
Drain on paper towels.
Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.
Add onion and next 3 ingredients; cook 5 minutes, stirring often.
Stir in broth and next 2 ingredients.
Bring to a boil; cover, reduce heat, and simmer 5 minutes.
Add sausage and chicken; simmer, covered, 5 minutes.
Serve over rice.

[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.