Favorite Super Bowl Recipes..

02/04/10 | Kevin Davis

[KevinDavis]

Post your favorite Super Bowl Recipes here!!!

[KevinDavis]

Here is something you all may like:

Bacon Explosion:

2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub


To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your bacon weave is tight and that you end up with a nice square shape to work with.

The next step is to add some barbecue seasoning on top of your bacon weave. Being the barbeque addict that I am, I whipped up a batch of Burnt Finger BBQ’s competition pork rub for this special occasion. Seeing as not everyone has the time, or the expertise, to create a tasty rub of their own, I would recommend trying Cowtown Sweet Spot for the best combination. Plowboys Yardbird, Bad Byron’s Butt Rub, and Rendezvous Famous Seasoning are also excellent choices.

Now that you’re pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like. I chose to go with a mild sausage, but spicy would work just the same. If you really want to get crazy, take a stab at making your own homemade sausage.

Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack). If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off. These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way. Personally, I like my bacon right at the point when it starts to get crispy, but hasn’t quite lost all of the softness yet. Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. (Note-It’s okay, and encouraged, to snack on these pieces while your chopping/crumbling. But keep in mind that once those bacon morsels touch the raw sausage, you’ll need to resist all temptations to nibble. This can and will be difficult, but hospital trips are no fun, so stay strong.)

Since this is a barbeque recipe, we need to add another layer of barbeque flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Personally, I prefer to use Burnt Finger BBQ’s homemade competition sauce, but if you’re torn on what brand to use I recommend Cowtown, Blues Hog, and Fiorella’s Jack Stack. Once you’ve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave.

Now comes the fun part. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.

At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complte the constuction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.

Sprinkle some barbeque seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until your Thermapen gives an internal temperature reading of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.

Source: http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

[day10]

[Red_Devil 232]

Pop The Top! That Is All You Need!

Great Recipe!

[GrannyK]

Buffalo Chicken Dip

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank’s Red Hot®)
1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

[iowamark]

Can’t beat the original Chex Mix:

“” Ingredients
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Preparation Directions
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.””

[cherry]

I caught a part of Savage today and he was talking about a paella recipe, I think....it sounded good.....anybody have a good recipe to share?

[Fester Chugabrew]

Ingredients:

1/2 Bowl Saints
1/2 Bowl Colts
1 pinch Pigskin

Pour contents into one large bowl. Shake well for 30 minutes. Turn Over(s). Shake well for another 30 minutes.

Serves millions.

[swmobuffalo]

Real simple one, 2 packages beef little smokies, one bottle of Sweet Baby Ray’s Hickory and Brown Sugar BBQ sauce. Put in crockpot on high til heated through. Reduce to low and eat!

[Fester Chugabrew]

Ooops. Forgot the pinch of Bad Byron’s Butt Rub.

[ETL]

Smothered Muskrat and Onions

Servings: 4 Servings

Ingredients

* 1/4 ts Paprika
* 1/2 c Flour
* 1 Muskrat
* 1 qt -Water
* 3 tb Fat
* 1 tb -Salt
* 3 lg Onions; sliced
* 1 1/2 ts -Salt
* 1 c Sour cream

Preparation:

Skin and clean the muskrat, remove fat, scent glands and white tissue inside each leg. Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt (Imperial qt=5 cups) water. Drain, disjoint and cut up. Put flour, salt & paprika in a paper bag. Add muskrat pieces and shake until each piece is well coated. Melt fat in heavy fry pan, add the muskrat pieces and saute slowly until browned. When meat is browned, cover with onions, sprinkle with salt and pepper and pour the cream over. Cover fry pan and simmer for 1 hour.

http://www.bigoven.com/57815-Smothered-Muskrat-and-Onions-recipe.html

[iowamark]

http://www.kwqc.net/prntpage.cgi?recipe=498&file=2000shlf.htm
“”CHICKEN LIPS
2 pounds chicken breasts
2 pounds flour
1 quart buttermilk
2 tablespoons kosher salt
4 tablespoons black pepper

Buy fresh boneless chicken breasts, big, jumbo babies, wash thoroughly then place on a cutting board, use a sharp knife to remove any fat or skin. Cut chicken into long strips about as thick as your thumb. Put the flour into a bowl and season it with salt and pepper. Pour the buttermilk into a bowl. Make sure the bowls you use are large enough to handle the chicken when it is added. Dip the chicken a few strips at a time into the flour, then buttermilk, then back to the flour. Coat well in each stage. Place them on a platter as they are breaded and reserve until cooking.

Heat frying oil in a large skillet or pot, fry daddy or outdoor cooker to 350 degrees. Fry the lips in batches and place them on a platter lined with paper towels. Dip the lips into the hot lip sauce and put onto a serving platter. Serve immediately with Budweiser Blue Cheese Dressing on the side.

HOT LIP SAUCE
1 pound butter
2 cups hot sauce
1 tablespoon granulated garlic

Melt the butter in a pan large enough to hold it, do not allow it to boil. Pour the butter into a blender. Turn blender on to high, hopefully remembering to put the cover on first. Slowly pour in in hot sauce until it is incorporated, the sauce should be bright orange and become emulsified or slightly thick, add garlic and blend for about 30 seconds. This is Hot Lip Sauce.

If you have any left over pour it into a jug, cover it and save at room temperature until next time. Hot Lip Sauce should keep at room temperature for at least three days.

BUDWEISER BLUE CHEESE DRESSING
1 pint heavy mayonnaise
1/3 cup buttermilk
1 large swig of Budweiser
1 teaspoon granulated garlic
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 tablespoon chopped parsley
1 pound Maytag blue cheese crumbles

Put everything except the blue cheese into a large bowl, mix well. Add the blue cheese and lightly stir in. Some recipes are just that simple.””

[EBH]

Tender Tempura or Breaded Chicken Gizzards

Ingredients

1 lb chicken gizzards, washed and patted dry
½ onion, diced
2 garlic cloves, diced
½ tsp basil
½ tsp oregano
Salt and pepper, to taste
1 – 2 cups flour
bottle of seltzer or club soda
1 cup (approx.) Canola oil

Directions

In a stock pot, place 1 lb chicken gizzards. Add enough water to cover plus 1 inch.

Add diced onion, garlic, basil, oregano, salt, and pepper to taste.

Bring to a boil. Reduce heat, cover, and simmer for 1 ½ hours.

Remove gizzards to a paper towel-lined plate and allow to cool and drain. Reserve broth for a future soup stock if desired.

In a deep skillet, add about ¼ inch of Canola oil. Heat to medium high, careful not to burn.

Make Tempura batter. In a large enough bowl, add ½ cup of the flour. Add enough seltzer to make a thin batter. With tempura, the point is to mix only slightly, leaving globs of flour on the bottom.

Dip gizzards into batter, scraping along the bottom to pick up some globs of flour, and place in hot oil. Do only enough to loosely fill the pan.

Fry gizzards and turn to cook each side, and remove to a paper towel.

Make a new batch of batter. Tempura batter should be effervescent with seltzer, so make fresh as needed. Repeat until all gizzards are fried. Makes thin and crispy crust.
Breaded option:

Place 1 cup batter in bowl. Add a little garlic powder, onion powder, Old Bay seasoning if desired, salt and pepper to taste, and enough water to make a thick batter.
Fry in oil as you would a piece of fish.

[VicVega]

LOL. I know someone that does this every year and gives to their family members.

Must admit, it’s good especially when seasoned it with a little Tony Chachere’s seasoning.

[AGreatPer]

You talk about simple, here it is:

1 big can - V8 Juice

1 table spoon - Montreal Steak spice

Any hot sauce you like

2 dz. or more - Peeled devained shrimp (cooked)

Put V8 in a pot with the Montreal Steak spice and reduce about 25%.
Add hot sauce to taste
Pour over Shrimp

Serve with napkins because it's messy good

[VicVega]

KD,

Most detailed recipe I’ve ever read.

Makes want to try it and I don’t like bacon.

[Bag]

Pepperoni Bread: Pillsbury french loaf Pepperoni slices provolone cheese

open dough at seam place provolone cheese slices over dough place pepperoni slices on top evenly roll dough back up pinch ends together

bake in oven as per directions on the bread loaf Fast, easy and yummy!

[kalee]

ping

[ODDITHER]

Lil bit of Hello

1 Large Can of whole pickled Jalapenos
1 roll of Jimmy Dean Hot sausage
1 pkg of cream cheese.

I highly recommend using latex gloves to prepare the peppers. Otherwise you will get pepper oil into the creases of your skin and rub your eye or other body parts and wish you had used gloves.

Cut the Jalapenos in 1/2 length wise leaving the stem. Remove the seeds and scrape out the vein (unless you really like the heat - which is where most of it is stored.) Rinse with cool water and set them on a paper towel to remove excess water.
Saute sausage in a frying pan until done. Cook it slowly so that it doesn’t get hard. Put it on a paper towel to drain and cool.
When sausage has cooled mix it into the cream cheese. Fill the pepper halves with a spoon of cream cheese mixture. Top with paprika.

These are little bits of heaven and a lil bit of hello

When I take this to barbeques or pot lucks they are the first thing to go. I took them to a pot luck once and found out it was an ethnic pot luck so I called them Polish Peppers. The hispanics were coming up wanting my recipe and would say they didn’t know Polish food was so good. OOPS -
Well A Pole made them so they were Polish peppers, right?

[Randy Larsen]

Now that looks like MY kind of recipe!!!

Thanks!

[KevinDavis]

I had it and I felt my heart crying in tears (I didn’t know if it was good or bad). I may have to make it myself.. My wife won’t make it..

[VicVega]

" I felt my heart crying in tears (I didn’t know if it was good or bad)

I'm in tears laughing.

[Eepsy]

My family version of that is 2 lbs cocktail franks, 1 jar chili sauce, and 1 jar grape jelly.

The other favourite is cupcake tins lined with flattened pilsbury biscuits. Fill them with cooked ground beef you’ve mixed with BBQ sauce, then top with grated cheese. Bake at 375 for twenty minutes.

[Exit148]

Always a hit!
VINEGAR SPLASHED MEATBALLS WITH SESAME SEEDS

INGREDIENTS:
1 pound lean ground pork
1/3 cup waterchestnuts, chopped
1/4 cup cornstarch
2 Tbs. hoisin sauce
2 Tbs. sherry
1 Tbs. soy sauce
1 Tbs. minced ginger
1 Tbs. grated lemon peel
2 tsp. sesame oil

SAUCE:
4 Tbs. sugar
4 Tbs. vinegar
1/4 cup water
1 Tbs. dark soy sauce
1 tsp. sesame oil
2 tsp. cornstarch

OTHER:
1 Tbs. or more of oil
3 Tbs. shredded scallion
3 Tbs. toasted sesame seeds

PREPARATION:
Combine meatball mixture and shape into meatballs about 1 inch in diameter.
Combine the ingredients for the sauce mix.

COOKING
Using a non-stick pan, heat and add the oil. -— Spread the oil around and heat. -— Add the meatballs and brown on all sides, cooking until no longer pink in the center. -— While the meatballs are browning, restir the sauce mix to loosen the cornstarch (which may have settled) and place in a pot. -— Heat the sauce, stirring, until clear and thickened. -— Add the meatballs and scallions to the sauce and stir until well glazed. -— Pour into a serving dish and sprinkle with the sesame seeds.

NOTES:
The meatballs can be browned and cooked under the broiler.

Make plenty! These are very popular!

Rather than rolling the meatballs out, try this method: Wet your left or right hand, and place a handful of mix in the palm of your hand. As you close your fingers, an amount of meat will pop up. Using a wet spoon, scoop out the ball and drop it into the pan with the hot oil. This takes a little manipulating and dexterity with your fingers, but once you get the idea, it is fun and FAST!

[Eepsy]

I’ve always found this recipe quite welcome at parties:

http://www.crockpot365.blogspot.com/2008/09/crockpot-barbecued-shrimp-recipe.html

[AUTiger83]

Since we are in a recession, perhaps some of you budget-conscious gourmets would like to try this:

http://www.youtube.com/watch?v=7RlK0Xd4c2c&feature=player_embedded

[fish hawk]

“Twistin twistin, twisting the night awayyyy”

[Shortwave]

Steel Town Crunch Coleslaw. This is a huge hit and fantastic. I also add raisins to add a sweetness. Fantastic!

2 bags angel hair coleslaw or you can use regular coleslaw if not available.
2 bags oriental flavor Ramen noodles uncooked and crushed
2 cups fresh broccoli flowerettes
1 cup sliced almonds
1 cup sunflower seeds
1 bunch green onions chopped

Dressing:
1 cup canola oil
1/2 c white vinegar
1/3 c sugar
2 pkgs. flavoring from Ramen noodles

Mix dressing and chill.

Toss all salad ingredients together. Just before serving add dressing and
mix well. Do not add crushed noodles until ready to serve.

[brewcrew]

1 can hot Ro-tel, 1 lb. Velveeta, 1 bag nachos. Melt the first two together, use the third as a vehicle to move the first two to your palate.

[fish hawk]

Sounds great but I’m too lazy to make it so I’m coming to your house this Sunday.

[Markos33]

Pop The Top! That Is All You Need!

You must have at least the four basic food groups...
Beer - Pizza - Cheese Puffs - and Beef Jerky

[VicVega]

SICK. LOL

[cajuncow]

The old food pyramid called for 6 servings a day from the bread/cereal/rice group, and since, beer is a liquid grain...

[prairiebreeze]

marker

[agrace]

OK, love buffalo chicken dip, haven’t had it in forever, your recipe sounds great, gonna do it Sunday, THANKS!

[GrannyK]

My granddaughter makes it, the guests gather around that dish until it is completely gone. Super for a party! I have another recipe that she makes, not sure if this one is exactly like hers but very similar.

[iowamark]

I have made this paella, with sausage, chicken, and shrimp, without mussels:

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_21217_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html
“”Perfect Paella
Recipe courtesy Rachael Ray

Prep Time: 15 min
Cook Time: 25 min
Serves: 8 servings

Ingredients
* 3 tablespoons extra-virgin olive oil, 2 turns of the pan
* 3 cloves garlic, crushed
* 1/2 teaspoon crushed red pepper flakes
* 2 cups enriched white rice
* 1/4 teaspoon saffron threads
* 1 bay leaf
* 1 quart chicken broth or stock
* 4 sprigs fresh thyme
* 1 1/2 pounds chicken tenders, cut into thirds
* Salt and freshly ground black pepper
* 1 red bell pepper, seeded and chopped
* 1 medium onion, chopped
* 3/4 pound chorizo, casing removed and sliced on an angle
* 1 pound peeled and deveined large shrimp, 24 shrimp
* 18 green lipped mussels, cleaned
* 1 cup frozen peas
* 2 lemons zested

Garnish:
* 1/4 cup chopped flat-leaf parsley
* 4 scallions, chopped
* Lemon wedges
* Crusty, bread for passing

Directions

In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.

In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.

After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.””

[RayChuang88]

Here's a favorite of mine from the Campbell's Kitchen web site:

Nachos Grande

I substitute a different brand mild salsa, though.

Now, I've heard of meatballs cooked with grape jelly, but I'm not sure if that is a good idea....

[windcliff]

Ping

[txhurl]

Cheese ball.

Get two packages of cream cheese, 2 lbs of whatever shredded cheese you like, comboe’d, some green onions, maybe some crushed pistachios, walnuts, what have you.

Once the cream cheese is room temperature with the cheese you chose, mash these two together in a large bowl. Of course you can add bacon bits, and definitely shake on the Worcestershire and pepper and Tabasco and don’t forget garlic salt.

This mashup should produce about a 3lb ball, which you squish, pat and roll until it’s more or less spherical.

Now you put out an about 1x2 ft. spread of foil, then find four colorful spices you like, maybe paprika, fresh parsley, curry, black pepper, maybe some blue cheese crumbles. Stripe-sprinkle these across the foil because you are going to roll the cheese ball over it, achieving a tiger-stripe look.

Do NOT refrigerate. Cheese is best at room temperature.

Place on large platter, stab 3 knives into it, surround by all kinds of crackers and chips.

[JouleZ]

Just wanted to thank you for that dip recipe. I just finished making it and it is delicious!

[GrannyK]

I don’t know anyone who doesn’t like it. We get the Frito scoop type chips....delish!!

[GrannyK]

My niece made something like this and substituted the little potato sticks for the noodles. It was quite different.

[Shortwave]

That’s an awesome idea!