Superbowl food suggestions~ already got the beer?!
Answers: about 40 people stomping around the house, on the furniture, etc. Would rather not have anything gooey or sticky , or anything that will stain. ( i know, I know. I'm terrible) . Help?
Use frozen meatballs if you don't want to make your own.
Sweet, Hot, and Sour Meatballs
24 servings (48 meatballs)
Prep: 20 minutes
Bake: 30 minutes
Ingredients:
3 eggs
1/2 cup fine dry bread crumbs
1/2 cup finely chopped onion
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound bulk pork sausage
1 pound ground beef
3/4 cup apple jelly
1/3 cup spicy brown mustard
1/3 cup whiskey or apple juice
1-1/2 teaspoon Worcestershire sauce
Few dashes bottled hot pepper sauce
Directions:
1. In a large bowl combine egg product, bread crumbs, onion, milk, salt, and pepper. Add sausage and beef; mix well. Shape into 48 meatballs. Place meatballs in a shallow baking pan. Bake, uncovered, in a 375 degree F oven about 30 minutes or until done (160 degree F). Remove from oven; drain.
2. Meanwhile, in a large saucepan stir together jelly, mustard, whiskey, Worcestershire sauce, and bottled hot pepper sauce. Heat and stir until jelly melts and mixture bubbles. Add meatballs, stirring gently to coat. Cook for 3 to 5 minutes or until sauce thickens slightly and meatballs are coated. Makes 24 servings (48 meatballs).
To Tote: Transfer meatballs and sauce to a serving dish; cover tightly. Transport in an insulated carrier.
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Sweet and Sassy Meatballs ?
64 meatballs
Start to Finish: 30 minutes
Ingredients
1 16-ounce can jellied cranberry sauce
1 18-ounce bottle barbecue sauce
2 1-pound packages frozen cooked meatballs, thawed (32 per pound)
Directions 1. For sauce, in a large skillet stir together cranberry sauce and barbecue sauce. Cook over medium heat until cranberry sauce is melted, stirring occasionally.
2. Add meatballs to sauce. Cook, uncovered, for about 10 minutes or until meatballs are heated through, stirring occasionally. Serve immediately or keep meatballs warm in a slow cooker on low setting to serve. Makes 16 servings.
3. Make-ahead directions: Prepare as directed in Step 1. Stir in frozen or thawed meatballs. Place in an airtight container. Cover and chill for up to 24 hours. To serve, heat meatballs and sauce in a large skillet over medium heat until heated through, stirring occasionally.
4. Chipotle-Sauced Meatballs: Prepare as above, except substitute one 12-ounce bottle chili sauce for the barbecue sauce and stir in 3 to 4 tablespoons finely chopped canned chipotle pepper in adobo sauce.
5. Hawaiian-Sauced Meatballs: Prepare sauce as above, except substitute one 8-ounce can crushed pineapple, undrained, for the cranberry sauce.
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Cranberry-Barbecue Meatballs ?
Prep: 15 minutes
Cook: 4 hours on low; 2 hours on high
Ingredients
2 16-ounce packages frozen cooked plain meatballs, thawed (32 meatballs each)
1 16-ounce can jellied cranberry sauce
1 cup barbecue sauce
Directions 1. In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve meatballs with toothpicks. If desired, keep warm on low-heat setting for up to 2 hours.
3. Makes 64 meatballs
4. Cranberry-Chipotle Meatballs: Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.
5. Mexi-Meatballs: Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.
6. Saucepan variation: In a large saucepan combine thawed meatballs and desired sauce. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until heated through, stirring occasionally.
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Swedish Meatballs
Start to Finish: 50 minutes
Ingredients
1 egg, beaten
1/4 cup milk
3/4 cup soft bread crumbs (1 slice)
1/2 cup finely chopped onion (1 medium)
1/4 cup snipped fresh parsley
1/4 teaspoon black pepper
1/8 teaspoon ground allspice or nutmeg
8 ounces ground beef or ground veal
8 ounces ground pork or ground lamb
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
2 teaspoons instant beef bouillon granules
1/8 teaspoon black pepper
2 cups milk
3 cups hot cooked noodles
Snipped fresh parsley (optional)
Directions 1. In a large bowl combine egg and the 1/4 cup milk. Stir in bread crumbs, onion, the 1/4 cup parsley, the 1/4 teaspoon pepper, and allspice. Add beef and pork. Mix well. Shape into 30 meatballs.
2. In a large skillet cook half the meatballs at a time in hot butter over medium heat about 10 minutes or until done (an instant-read thermometer inserted into meatballs should register 160 degrees F), turning to brown evenly. Remove meatballs from skillet, reserving drippings; drain meatballs on paper towels. Measure 2 tablespoons drippings; if necessary, add cooking oil to make the 2 tablespoons.
3. Stir flour, bouillon granules, and the 1/8 teaspoon pepper into drippings. Gradually stir in the 2 cups milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Return meatballs to skillet. Heat through.
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Antilles's Favorite Cheese Dip
Prep: 20 min.
Cook: 10 min.
Ingredients
1 cup chopped onion (1 large)
2 tablespoons butter
1 10-1/2-ounce can chili without beans
1 10-ounce can chopped tomatoes and green chili peppers
1 4-1/2-ounce can diced green chili peppers
1/4 cup picante sauce
1/2 teaspoon cumin seed or 1/8 teaspoon ground cumin
1 pound process cheese spread, shredded
12 ounces cheddar cheese, shredded (3 cups)
Tortilla chips or large corn chips
Directions
In a large saucepan, cook onion in butter about 5 minutes or until tender. Stir in chili, undrained tomatoes and green chili peppers, undrained chili peppers, picante sauce, and cumin. Add cheeses. Stir over medium-low heat until cheeses are melted. (If desired, transfer mixture to a 3-1/2- to 4-quart electric crockery cooker; keep warm on the low heat setting.) Serve with tortilla chips or large corn chips. Makes about twenty-eight 1/4-cup servings.
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Buffalo Wings
Prep: 20 minutes
Marinate: 30 minutes
Broil: 20 minutes
Ingredients
12 chicken wings (about 2 pounds)
2 tablespoons butter or margarine, melted
3 tablespoons bottled hot pepper sauce
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 recipe Blue Cheese Dip or Low-Fat Blue Cheese Dip
Celery sticks (optional)
Directions
1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken wing pieces in a resealable plastic bag set in a shallow dish.
2. For marinade, stir together melted butter, hot pepper sauce, paprika, salt, and cayenne pepper. Pour over chicken wings; seal bag. Marinate at room temperature for 30 minutes. Drain; discard marinade.
3. Place the chicken wing pieces on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until lightly browned. Turn chicken wings. Broil for 10 to 15 minutes more or until chicken is tender and no longer pink. Serve with Blue Cheese Dip or Ranch Dressing and, if desired, celery sticks.
4. Makes 12 appetizer servings
5. Blue Cheese Dip: In a blender or food processor combine 1/2 cup dairy sour cream,1/2 cup mayonnaise or salad dressing, 1/2 cup crumbled blue cheese,1 tablespoon white wine vinegar or white vinegar, and 1 clove garlic, minced. Cover and blend or process until smooth. Cover and chill for up to 1 week. If desired, top with additional crumbled blue cheese before serving. Makes 1-1/4 cups.
6. Low-Fat Blue Cheese Dip: Prepare as above, except substitute fat-free dairy sour cream and fat-free mayonnaise dressing or salad dressing for the regular sour cream and mayonnaise.
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Pizza Quesadillas
9 appetizer servings
Start to Finish: 30 minutes
Ingredients
1/2 cup pizza sauce
6 7-inch flour tortillas
2 cups shredded Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese (8 ounces)
1/3 cup finely chopped pepperoni
3 tablespoons sliced pitted ripe olives
Directions
1. Spread some of the pizza sauce on half of each tortilla. Sprinkle Monterey Jack cheese atop pizza sauce on each tortilla. Top with pepperoni and olives. Fold tortillas in half; press down edges gently.
2. In a large skillet or griddle cook tortillas, 2 or 3 at a time, over medium heat about 4 minutes or until cheese melts, turning once.
3. Cut each tortilla into three triangles. Makes 9 appetizer servings.
Obviously, bread and water should be your menu.
We, on the other hand, are having hotwings, ribs, pepperoni & cheese bread, bacon wrapped scallops, bean dip, salsa & cheese dip, potato casserole, and salad. Brownies w/vanilla ice cream and cheesecake.
Have you thought about those long sub sandwiches, salad, chips, and cookies to top it all off. You know there will be spills and messes. And people like to have dip with their chips and if you serve salad those football fans will get upset so make it vegetables with ranch dressing for dipping.
I have a party even though I don't watch football and we eat movie foods and watch movies while the game is on. I call it my un-Superbowl party. I mean just because I don't watch the game doesn't mean I don't like a good party.
Wings, fries,chips,bear, soda, hoagies
Well, you can always get disposable table cloths and cover anything you don't want ruined,buy some cheap throw rugs for the mainly used rooms,and extra garbage bags for clean-up.
Chips and Con Caso
Chili and Hot dogs
Taco Bar
I'm gonna be doing a french fry bar,and mini burgers on tooth picks.
Veggie/fruit trays. Lots of ice.
Peanuts
Chex mix, assorted crackers and dips.
Pickles.
You can go with clear sodas so they won't stain, stay away from red,orange sodas of course.
Lots of napkins,Kleenex's
Set out hoagies with the meat and rolls, then have them make their own with lots of choices of cheese, condiments,
veggies, etc. Add some chips, brownies and cookies.
Should satisfy them, but any superbowl party ends up with some kind of stain - good luck.
well it can be messy depending on how much of pigs they are but a good snack is pizza rolls. or you can go with pretzels or chips.
I like things you can prepare in advance and put them in a crock pot and forget it. Sweedish meatballs & sausage & peppers are a good start. I also have a great fruit dip-
1 large container of marshmellow fluff
2 pkgs of cream cheese
Bailey's Irish Cream (to taste)
It's kind of a pain to mix (use an electric mixer) but it goes over good with everyone.
You can also try this hot artichoke cheese dip:
2 cups mayonaise
2 cups parmesean cheese
1 jar artichokes, chopped
Worchester sauce (dash or two)
Top with alittle ceyenne pepper
Bake @ 350 for around 40 minutes.
Have them eat before they come over, and make sure they take off their shoes
first of all,move to another-safe-room all breakable stuff.and cover in plastic then sheets the furniture.it might look tacky but hey! the party will last 8 hours YOU have to live with the mess and damage-if any!!!
also buy something to protect the carpet.though it has to be safe-non slippery!!!
have finger food:pigs in a blanket,mini pizzas,make skewers of cubed ham,an olive and cheese and mini sandwiches.things that people will pop in their mouth instead of holding on a plate and either leaving it on top of something or ...dropping it! have tons of paper towels around!!
for dessert either skip it-i can not think of any not dangerous-non stainable dessert or have tiny hard candies....
