Skip to comments.Free Republic Recipe Thread for Feb 2, 2014 (Game Day)
Posted on 02/02/2014 7:43:04 AM PST by libertarian27
Welcome to the FReeper Recipe Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
More than 1.23 billion wing portions are consumed during Super Bowl weekend, pizza franchises sell twice as many pizza pies on Super Bowl Sunday than they do any other day, 14 billion hamburgers are served throughout the country on Super Bowl weekend, 48 million Americans will order takeout or delivery food, as reported by the National Restaurant Association, and Dominos states that they deliver 11 million pizzas on game day.
People around the country go through 11 million pounds of chips, 4 million pounds of pretzels, 2.4 million pounds of nuts, and 3.8 million pounds of popcorn are consumed on Super Bowl. And that's not all--they consume 8.2 million pounds of tortilla chips and 11.2 million pounds of potato chips.
Ping to the FReeper Recipe Thread
Dec 21st thread:
Post# 13 ~Beef~ Mexican Lasagna
Post# 06 ~Breads, Muffins & Cereals~ Kaiser Semmel Rolls
Post# 34 ~Breads, Muffins & Cereals~ Cheddar Bay Biscuits
Post# 17 ~Condiments, Spreads & Dips~ Fresh Cranberry Sauce
Post# 42 ~Condiments, Spreads & Dips~ Spicy Queso Dip
Post# 20 ~Cookies & Brownies~ Brownies in a Mug
Post# 38 ~Cookies & Brownies~ Nanaiamo Bars
Post# 43 ~Drinks~ Citrus Fruit Punch
Post# 56 ~Drinks~ Roasted Orange Negroni
Post# 27 ~Poultry~ Baked Chicken
Post# 36 ~Soups, Stews & Chili~ Bean with Bacon Soup
Post# 46 ~Soups, Stews & Chili~ La Madeleines Tomato-Basil Soup
Dec 7th thread:
Post# 58 ~Appetizers~ Grapefruit basket fruit cups
Post# 06 ~Beef~ Beef au jus French Dip Sandwiches
Post# 16 ~Beef~ Boef de Beaune
Post# 77 ~Beef~ Steak Dinner in a CrockPot
Post# 11 ~Cakes & Cupcakes~ Black Bottom Cupcakes
Post# 69 ~Cakes & Cupcakes~ Christmas Plum Pudding
Post# 90 ~Cakes & Cupcakes~ Tequila Christmas Cake :)
Post# 91 ~Cakes & Cupcakes~ Panforte - Italian Christmas Cake
Post# 03 ~Candy, Fudge & Truffles~ Chocolate Toffee Bark
Post# 37 ~Candy, Fudge & Truffles~ Christmas novelty treats
Post# 41 ~Candy, Fudge & Truffles~ Candy Crunch
Post# 45 ~Candy, Fudge & Truffles~ Lollipop Tree
Post# 29 ~Cookies & Brownies~ Mommees Pecan Date Cookies
Post# 30 ~Cookies & Brownies~ Seed Cakes
Post# 35 ~Cookies & Brownies~ Christmas Bars
Post# 35 ~Cookies & Brownies~ Easy Chocolate Drops
Post# 35 ~Cookies & Brownies~ Chocolate Mini Brownies
Post# 35 ~Cookies & Brownies~ Bonbon Cookies
Post# 42 ~Cookies & Brownies~ Laura Bushs Cowboy Cookies
Post# 43 ~Cookies & Brownies~ Reindeer Antler Cookies
Post# 44 ~Cookies & Brownies~ Chocolate Covered Brownie Bites
Post# 48 ~Cookies & Brownies~ Forgotten Kisses Cookies
Post# 49 ~Cookies & Brownies~ Simple Macaroons
Post# 51 ~Cookies & Brownies~ Suspiros Cookies
Post# 56 ~Cookies & Brownies~ 12 Days of Christmas Cookies (12)
Post# 74 ~Cookies & Brownies~ Woolworths Ice Box Cheese Tort
Post# 95 ~Cookies & Brownies~ Macaron Method
Post# 47 ~Drinks~ Peppermint Stick Meringues
Post# 15 ~Marinades, Sauces & Glazes~ Quick Roux
Post# 19 ~Marinades, Sauces & Glazes~ Au Jus
Post# 23 ~Marinades, Sauces & Glazes~ Russian Dressing
Post# 08 ~Pies & Pastry~ Angus Barns Chocolate Chess Pie
Post# 12 ~Pies & Pastry~ Apple Dumplings
Post# 81 ~Pies & Pastry~ La Madeleine Pumpkin Pie
Post# 99 ~Pies & Pastry~ Lemon Meringue
Post# 04 ~Poultry~ Chicken Cacciatore
Post# 76 ~Poultry~ Chicken & Dumplin Casserole
Post# 13 ~Seafood~ Clam Cakes
Post# 85 ~Soups, Stews & Chili~ Oriental Hot Pepper Soup
Post# 88 ~Vegetables~ Crumble-Topped Sweet Potato Souffle
Here is dip from Closet Cooking:
Chicken Enchilada Dip
1/2 pound chicken, cooked and shredded
1 cup enchilada sauce, see below
1 cup black beans
1 cup corn
1 cup cheddar cheese, shredded
1 cup montery jack cheese, shredded
Mix the chicken, enchilada sauce, beans, corn and half of the cheese, place in a baking dish and sprinkle on the remaining cheese.
Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.
Nutrition Facts: Calories 422, Fat 21g (Saturated 12g, Trans 0), Cholesterol 103mg, Sodium 488mg, Carbs 24g (Fiber 7g, Sugars 1g), Protein 36g
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4 cups
A quick and easy homemade enchilada sauce.
1 tablespoon oil
1 small onion, diced
1 clove garlic, grated
1 teaspoon cumin, toasted and ground
1 (28 ounce) can diced tomatoes
2 chipotle chilies in adobo sauce
1 teaspoon oregano
salt and pepper to taste
Heat the oil in a pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and cumin and saute until fragrant, about a minute.
Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.
Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.
I have one appetizer that I would say is great. I use Costco double stuffed garlic and jalepeno olives and wrap them with side pork. Sprinkle with black pepper and bake at 400 for 35 minutes. You can use bacon but they are pretty salty. If I use bacon I soak the olive in water to remove some of the salt but the side pork is the ticket.
Pineapple habanero salsa.
2 or 3 Fresh bell peppers
1 yellow onion
3 green onions
1 pineapple chopped
3 fresh tomatoes chopped
Juice from a lime and/or lemon. Fresh
4 finely chopped jalapeños
2 finely chopped habanero. Remove seeds to control heat if desired
1 tbl spoon sugar
Couple tbl spoon olive oil.
“Velveeta and Ro-tel Dip”
Nuke the block of cheese. Stir in ro-tel tomatoes. Serve with chips.
Thaw a freezer bag of chicken wings you saved back from whole chicken.
Season with salt and pepper.
Fry in oil until cooked through.
Nuke a stick of butter, 2T hot sauce, 2T honey and 2t lime juice.
Let the fried wings sit in the butter mixture for 5 minutes.
Optional - bake the sauce coated wings about 10 minutes at 350 so the sauce becomes thicker on them.
Here's a recipe I made at 2 AM this morning! I don't think anyone would want to come here to watch the game.
“Skunk Scent Remover”
Stir together one box of baking soda, one bottle of hydrogen peroxide, several squirts of dish soap. Apply liberally to disgraced and uncooperative dog. Rinse and repeat. Rinse and repeat. Rinse and repeat.
Sesame Chicken Lettuce Wraps
1/2 tsp dark sesame oil
1/2 500 g pkg ground chicken
1 1/2 cups sliced medium shiitake mushrooms (lightly packed)
227 mL can water chestnuts, drained and diced
1/2 cup low sodium chicken broth
2 tbsp soy sauce
1 tbsp granulated sugar
1 tbsp cornstarch
1 large carrot, coarsely grated
3 green onions, thinly sliced
8 large leaves Boston lettuce
1.Heat a large frying pan over medium-high. Add oil, then chicken. Stir often with a fork to keep meat crumbly, cooking until meat is no longer pink, 2 to 3 min. Add mushrooms and water chestnuts. Cook, stirring often, for 2 min.
2.Stir broth with soy, sugar and cornstarch in a medium bowl until cornstarch dissolves. Add to chicken mixture. Cook until sauce is slightly thickened, about 2 min. Remove from heat. Stir in carrot and green onions. Season with pepper. Scoop a heaping 1/3 cup of filling onto each lettuce leaf. Serve with hot chili sauce if desired.
Oven Baked Chicken Fajitas
Below is the recipe as I received it, but my recommended modifications follow.
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
I modified this recipe some:
1.4 lbs of chicken instead of 1lb
Whole red bell pepper, no green
4 chopped garlic cloves instead of garlic powder,
Fresh slivered poblano chili peppers instead of canned/diced,
Fresh chopped cilantro instead of ground oregano (cant even imagine dried oregano working in this dish)
Also added a little bit of tequila and fresh-squeezed lime juice before baking.
I don’t serve with tortillas. I just serve the chicken & peppers/onions on a plate, accompanied brown rice (topped with salsa and sour cream) and canned refried beans.
This is a great dish — as flavorful as you will find in any fine Mexican restaurant.
Here’s a link to last year’s Super Bowl Recipe thread. Some Good Recipes:
Not any longer. Here's a good one posted here a couple of years ago.
Guacamole con Tocino
4 medium Haas avocados, flesh only
1 medium white onion
2 average Roma tomatoes
1/4-1/2 cup well-chopped cilantro leaf
1 large Persian lime
6 strips good bacon (relatively lean)
2 medium cloves garlic, finely chopped, or to taste
1 tsp ground cumin, or more to taste
salt and black pepper to taste.
Pit the avocadoes and scoop the flesh into a large bowl. Dice the tomatoes and onion, reserving half the onion, and add to bowl. Cook the bacon until crispy, drain the fat, then chop or crumble bacon into bowl. Add cilantro, garlic, cumin, salt, and pepper and mix well. Cut lime in half and squeeze 1/2 onto top of mixture--do NOT stir or mix.
Cover bowl with clear plastic wrap and refrigerate, minimum 1 hour. Remove 15 minutes before serving.
Taste the guac. To your taste, add more onion, cumin, and/or garlic and mix well. Immediately before serving, squeeze a bit more lime juice on top and mix.
Serve with chips, crackers, pretzel sticks or (?!) beef jerky.
We are having Velveeta and rotel as a compliment to my oven nachos along with wings and peanut butter pie. Yum!
1 can(s) (10 3/4 ounces) Cheddar cheese soup
1 lb ground beef or shredded chicken
1 can sliced olives
1/2 cup(s) low-fat (1%) milk
2 jar(s) (16 ounces) mild or medium-hot salsa
1 bag(s) (7 ounces) baked, unsalted tortilla chips
1 can(s) (16 ounces) fat-free refried beans
2 jalapeño or green chilies, thinly sliced
1 cup(s) shredded Cheddar cheese
1 cup shredded pepper jack cheese
1.Fry hamburger or shred chicken and heat in a jar of salsa
2.Preheat oven to 400° F. In 13” by 9” ceramic or glass baking dish, stir undiluted soup with milk; spread evenly. Top with half of salsa, beef or chicken mixture, and half of chips. Carefully spread beans over chips. Top with remaining chips and salsa. Sprinkle with chiles and Cheddar.
3.Bake 20 minutes or until hot.
This is really good and can also be used as a dip for corn chips
Chili’s Chicken Enchilada Soup
1 tablespoon vegetable oil
1 lb chicken breast fillet
(approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt, to taste
1 teaspoon chili powder
1/2 teaspoon cumin
shredded cheddar cheese
crumbled corn tortilla chips
Pico de Gallo
2 medium Tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
1 pinch salt
1 Add 1 tablespoon of oil to a large pot over medium heat.
2 Add chicken breasts to pot and brown for 4-5 minutes per side.
3 Set chicken aside.
4 Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
5 Add chicken broth.
6 Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
7 Add masa mixture to pot with onions, garlic and broth.
8 Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
9 Shred the chicken into small, bite-size pieces and add it to the pot.
10 Reduce heat and simmer soup for 30-40 minutes or until thick.
11 Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
One of our friends favorites:
Cheesey Chorizo Caramelized Onion Dip Recipe
2 cups onion, chopped
3 tablespoons butter
1/8 teaspoon thyme
½ fresh chorizo sausage, about 6 ounces
8 ounce package of cream cheese
¼ cup mayonnaise
1/3 cup mozzarella cheese
¼ cup chopped chives or green onions
1. Remove chorizo from casing and cook in a medium skillet over medium high heat for about 10 minutes, chopping with spoon and stirring occasionally. Set aside. If greasy remove excess grease.
2. In another skillet, melt butter over medium heat and add onion. Add thyme, season with kosher salt and lower heat to medium-low and cook onion for about 20 minutes until onions become soft and caramelized.
3. In a medium sized bowl add cream cheese and mayonnaise and mix well until smooth. Add mozzarella cheese, caramelized onions, green onions and mix well. Gently fold in chorizo. Pour into a 2 cup baking dish.
4. Place on a baking sheet and bake at 350 degree F for 12-15 minutes or until dip is golden and bubbly. Garnish with additional green onion and serve with baguette slices or tortilla chips.
This isn’t exactly Super Bowl fare, but it’s something I tried recently.
A friend said a quick & easy lemon bar recipe is a white cake mix with a 15 oz can of lemon pie filling. It was really thick & hard to mix, so I added an egg & a quarter cup of water to make it easier. It was still pretty thick. I spread it in a 9x13 pan, baking at 350 degrees. I then spread cream cheese icing on it. It was the softest, most moist cake I’ve ever had. Just wonderful.
I now keep a white cake mix, a can of lemon pie filling & a tub of cream cheese icing on hand for special events. Yum!
My pastor said this morning that today is the day more people eat PIZZA
BTW hes for the Broncos..
Payton Manning graduated form UT-Knoxville...80 miles from here...
CHOCOLATE COVERED BACON!!! YUM!!!
Easy peasy..and they LOVE it!!
I made 100 pieces yesterday
This is for about 16-20 pieces:
One lb applewood smoked bacon, thick cut..done crisp, COOLED,and cut in half
3 4oz bars semi-sweet chocolte
1 4oz bar white chocolate ( this is optional..can easily be skipped..but looks really pretty)
Melt chocolate...separately..whisk until smooth..remove from heat
Dunk the bacon into the dark chocolate..coat completely..let the excess drip off..place on a cooling rack on a cookie sheet..( if you don''t have one, just put parchement or waxed paper on the tray)
If you used white chocolate..lightly drizzle it over the dark chocolate...if you have a steady hand...you can even try to write on the dark chocolate..(like "Broncos Suck!!) for your friends' amusement.
Place in fridge to set..at least 30 minutes
Put on a platter..serve..
1. Get out of the way...they'll love it>nr> 2. Be prepared for mega kudos and compliments..
I'm whipping up some bacon, mushroom and goat's cheese filo tarts. Haven't tried them before, but sounds delicious.
One restaurant pours V-8 juice down sides of meatloaf baked in loaf pan---30 minutes before it's done. Adds moistness and flavor.
When assembling apple pie, add drizzle of Hershey's caramel syrup to unbaked apples mixed w/ cinnamon-sugar. Top w/ a lattice crust. Brush top crust w/ heavy cream mixed w/ caramel syrup.
Another famous restaurant adds sweetened cream cheese chunks to red velvet white chocolate chip cookie dough. The dough is pressed into a mini cake pan---underbaked a bit---then served in pan topped w/ ice cream.