Your favorite SuperBowl Food? Gimme your RECIPE!?!


Question: I am going to be throwing my first ever party for the big day... but am kinda lost as what to serve up....any ideas that have been smash hits for yourself? Please share! Thanks..


Answers: I am going to be throwing my first ever party for the big day... but am kinda lost as what to serve up....any ideas that have been smash hits for yourself? Please share! Thanks..

Chips and salsas always go over well at my parties.

MANGO SALSA

12 roma tomatoes, seeded, diced
1 red onion, diced
5 jalapenos, diced(add 1/4 habenero pepper for extreme heat)
2 mangos, diced
1 cup finely chopped cilantro
1 tsp salt
1 tsp ground cumin
1 tsp chilli powder
1/2 cup olive oil
1/2 cup freshly squeezed lime juice
1 tbsp tobasco or other pepper sauce

MIx all of the ingredients together. Refridgerate for 1 hour and then serve. Keep in mind that the salt will draw out the juices from the ingredients and so the mixture may have to be drained from time to time. Save the juice for Bloody Mary's or Caesar.

**************************************...

PAPAYA SALSA

4 c. peeled, diced papaya (or mangoes)
1/2 c. finely diced Bermuda onions
1 jalapeno pepper, seeded & chopped
1/4 c. coarsely chopped fresh coriander
1 tbsp. Kosher salt
1/4 c. fresh lime juice

Combine all ingredients in glass bowl. Let sit in refrigerator at least 2 hours.

**************************************...

PEACH SALSA

3 firm peaches (about 1 lb.) - 1 pound of canned peaches can be substituted
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers, chopped
1 tbsp. cilantro, coarsely chopped (fresh coriander) - (optional)
12 tbsp. good quality olive oil
6 tbsp. sherry vinegar
2 tbsp. honey

Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.

**************************************...

SALSA GUACAMOLE

Guests will rave about this combination of fire roasted salsa and guacamole -- you'll make it again and again!

Salsa:

1 can (14.5 oz) Muir Glen? organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalape?o chile, seeded, finely chopped

Guacamole:

3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped

In medium bowl, stir together salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.

Serve with tortilla chips as desired.

Makes 12 servings (1/4 cup each).

Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.

**************************************...

GUACAMOLE

1 ripe tomato, peeled
2 avocados
1/2 onion, minced
1 tablespoon vinegar
1 chopped green chile, or to taste
salt and pepper to taste

Mash together the tomato and avocados. Stir in remaining ingredients.
Serve with warm tortillas.

Optional: Mix in pomegranate seeds for added color and a unique but authentic variation.

Buffalo wings
Spiced nuts
Popcorn
Dips and chips

Bacon and Egg Slabs
Grease a rectangular oven dish and line with flaky pastry. (I use ready rolled)
Fry off trimmed and diced bacon and allow to cool on paper towels. Place in dish and make wells to drop 4 eggs in. Pierce the yolks and cover with another sheet of pastry. Pierce the pastry several times with a knife for steam vents. Brush with milk.
Bake in a 180C oven for 35-45 minutes until the pastry is golden.
Turn out and allow to cool a little then cut in 75mm squares.

You can put everything out in dishes and people can make their own.

Fractured Tacos:
-Corn Chips
-Season Ground Beef
-Refried Beans
-Shredded Cheese
-Shreeded Lettuce
-Diced Tomatoes
-Sour Cream
-Salsa
-Gaucomole

lil smokes always a hit

Baked Beans

2- family size cans van de camp's pork and beans (drain one can)
thick sliced (peppered) bacon
onion
brown sugar (1/2-1 cup)
spicy brown mustard (2-4 tablespoons)
shredded cheese (cheddar, provolone, american, etc...)

cube bacon slices and saute for 5 mins.
add onion (diced) and cook until translucent
drain bacon and onion mixture

combine all ingredients (except cheese) in a baking dish
top with cheese
bake at 350 degrees til heated (30-45 mins.)

ENJOY...GREAT WITH HOT DOGS

People will love this!

One small can of cream of broccoli soup.
One small block of cream cheese (room temp - softened)
As much peperoni as you want diced up (use the big logs it tastes better)

mix all that jazz together in a pyrex dish and bake on 350 for like ten mins, then stir it up a bit more and pop it bake in for another 20-30 min until nice and hot and it begins to brown a bit.

Dip some club crackers in that ***** and enjoy!

My mom always used to spread Doritos on a cookie sheet, sprinkle them with shredded cheese, pop them in the oven until it was melty, and serve it with spicy salsa. Great finger food--but for a SMASH hit, make you own tortilla chips.

I learned this during my time in deep south TX and I made these chips for a work Halloween party here in IL--people I didn't know were seeking me out to tell me how good they were! And they're easy.

Buy a pack of soft corn tortillas at the grocery store (Wal-Mart here in IL sells them in packs of a couple hundred). Heat up some oil in a pot (or deep fryer if you are lucky enough to own one). Tear the tortillas into quarters and fry them up in the oil (I use canola). When they start to turn a little brown and they feel hard, pull them out and let the excess oil drain on paper towels. Salt them while they're hot. Test your first batch for crunchiness and adjust your frying time as needed.

Healthy? No way--but the best tortilla chips you will ever have, and you can brag that you made them yourself! I cover them in cheese and some pickled jalapeno slices and heat it all up and munch away. Sinfully delicious.

Good luck!





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources