Anyone have ideas for Super Bowl snacks to share?? I will go first..

In my family we just call this Super Bowl Dip...

1 "foll" of Jimmy Deans sausage
1 can of Rotel
1 box of cream cheese.


cook the sausage, mix in Rotel and cream cheese.. easy and good..

This is a great idea. I have nothing to share, but I look forward to stealing as much info as possible..

That kinda sums up me and this forum in general :(

pigs in a blanket.

cocktail wieners wrapped in crescent rolls and baked

i'm just doing steamed spicey shrimp and crab bites with a nice salad and strawberries and choc pudding// doubt i make it till half time hope to wake up before the end

:tim: hormel chili velveta cheese and tostitos.

buffalo wings
and a lot of chili

Bisquick, Jimmy Dean sausage and cheddar cheese bisquit balls, nead equal amounts in bowl til completely blended, make meatball size balls on greased cookie sheet, cook @ 350 for about 18-20 mins. People love em!

Cold beer and Doritos. I'm easy to please.

All we do around here are assorted Dips and White corn chips :cool:
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1lb of Deer Meat, or Ground Beef
2 cans Cambell's Pepper Jack Soup
1 can Rotel (Mexican or Hot)
1 can Pace Jalepeno Refried Beans
1 can Green Chilis (Any brand)
1-2 cups of Shredded Cheese
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1/2 Block Velveeta, Mexican V. (I now use Pepper Jack V.) :hot:
1lb Deer Meat, Deer Sausage, Ground Beef, or Regular Sausage
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16oz Cream Cheese and any type of Salsa (I use Chunky)
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16oz Sour Cream and 1 Hidden Valley Ranch Dip Mix (Fiesta)
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16oz Cream Cheese and Roasted Red Peppers (Blender)
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Pre-Mixed Gourmet Habanero White Cheese Dip (Sam's)
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Pre-Mixed Gourmet Spinach and Artichoke Dip (Sam's)
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White Corn Restaurant Style Tortilla Chips (Sam's)
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*Added to all of the above is lots of assorted "HOT" spices
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Thanks guys, Now I am hungry :hm:

:ho:

Some favorite snack ideas:

Rotel tomatoes + Velveeta (any can of stewed tomatoes w/green chilis works). Melt together. Done.

Quick and easy salsa: 1 can Rotel tomatoes, add scallions (for color - 2 sticks of scallion per can Rotel), half an onion, one medium sized tomato, cilantro, garlic (optional, use powder if you prefer), lime juice and a dash of cumin, then add salt to taste (I usually do around 2 tsp per can of Rotel). Dice all the veggies, toss it all together, and tap the blend button in the blender once or twice - but not so much it's mush. Great cheap and quick salsa. I normally use two cans of Rotel (14oz each?) and drain one of the cans of juice.

Wings - get them prepackaged from the store in a bag. Bake or fry em, however you like them. Get a bottle of louisiana hot sauce, white wine vinegar and lemon juice. Use one bottle of wing sauce, add vinegar and lemon juice to taste (till you get the hot/tang of your choice) and if you need to "cut" it, use olive oil. Season with salt to your liking. Take the cooked wings, put them in a big bowl, dump some sauce on them and shake it up. Instant buffalo wings. This is a super easy recipe, save the sauce in the bucket and keep dumping more fresh wings into it with more sauce. One bottle of Lousiana hot sauce cut as described above will do 100-150 wings or more with a nice eaven coat around them.

Guacamole - easy one. Take the onions and some tomato, teaspoon of salt, half a teaspoon of cumin, some minced garlic (or powder), a half a lime (key lime, preferrably) and a little leftover Rotel from earlier. Get two ripe avocados (California style/Haas avocados only, Florida avocados taste like crap!!). You'll know they're ripe because they'll be a little soft, but NOT squishy and starting to prune up. Cut avocado in half. Take the seed out. Use a butter knife to slice the insides longways while it's still in the half-skin. Take a spoon, shovel out the strips of avocado into a bowl. toss in a spoonful of onion, spoonful of tomato, then add the other ingredients above. Mash it up with a fork. Season to your liking with the ingredients above (I prefer mine tangy, more lime and a touch more salt).

7 layer dip - take sour cream, the guac, the salsa, can of refried beans, some black olives (I prefer green ones, you should try it), any number of cheeses you like (shredded) and either Fritos or Tortilla chips and mix it (layer or otherwise) into a casserole dish. Heat up oven to 350. Toss in for 7-10 minutes. If cheese is not melted and brown on top, turn on the broiler and put it on the top shelf till it gets there.

These are all my personal favorites.

All of these recipes might take a bit of tweaking. All of this is recited from my head. I cook by taste, not by static recipe :)

(1)
1/2 pound of Chorizo (mexican sausage)
2 cans Refried beans
1 can rotel or mexican rotel

Brown the chorizo,drain add the other ingredients and heat well.Serve warm with tortilla chips.


(2)
8 oz.mayo
16 oz cheddar cheese shredded(pick your sharpness)
8 oz.cream cheese
8-12 oz.Parmesean cheese
1 can Artichoke hearts 15 oz.
Mix and place in casserole dish.Bake at 325 or so for 20-39 min,stirring occasionally.Serve warm.Tortilla chips are good but toasted crusty french bread is heavenly.
10 oz frozen spinach thawed and drained

bacon wrapped cream cheese filled jalenpenos, chop top off pepper, slice down side of pepper, spoon in softened cream cheese, wrap with half length piece of bacon, toothpick thru pepper, bake till bacon is cooked enough to eat, good to just pop and eat

mmmmm I'm going to try three of these so far :)

I plan on doing chili, buying wings and pizza, and chicken tacos. I'm going to make up the recipe for the chicken tacos. I know I'm boiling the chicken and pulling the meat, then sauteeing it with spices, chili peppers, onions. But, no idea how much and how it'll taste :) And the chili is a sworn secret (got the recipe from a chef). After that it's whatever other's bring, chips and beer. Yuengling Lord ChesterSkunk, Porter, and lots of gin and seltzer for me!

Popcorn...and beer

Just usually chips and dips. Nothing too special up here. Lots of just snack items.

i got a good quick and dirty shepards pie to really make ya full

turn on oven to preheat, 350 is a good temp, just have to melt the cheese
prepack chicken breasts on a george forman grill, no seasoning

while they are cooking, empty contents of frozen pea package into the dish(usually casserole dish)after doing the bag of ice drop to breat apart any chunks, i prefer the plastic bag frozen peas and not the frozen brick in a cardboard box, they defrost quicker, i use these over canned peas as they have a better taste and texture than peas that have been submerged in liquids for who knows how long, should take all of less than 30 seconds to do that part

also have water boiling for instant mash potatos, yeah i know they aint the best, and that to the best texture and taste would be smashed red potatoes with the skin still on, but instant makes it a lot more quicker

on another burner(you have checked on the chicken right, by this time should be cooked half way thru), you get a nonstick pan, slight olive oil, put pan on high, by the time you have the onions cut it should be warm enough/ oil almost up to slight smoking temp

while pan is heating up, take 2 smallonions, slice off bulb ends, cut down center so you have half moon halves for each of the onion, pick off the outside skin layer, with the good chef knife that your using to cut the stuff with, slice the onion length wise so you have thin half moon slices, cut all the onions this way, with a good sharp knife it should take 2-3 minutes to slice, clean and cutup onions. the thinner the slices the quicker they will caramelize, toss onions in hot pan, be careful not to hurt yourself while cooking. usually using the flip-toss-move pan method(its hard to describe but some cooks may understand what im trying to say) and using kitchen tongs, keep the onions moving every few seconds so that all of them brown. i like to brown mine till a honey brown or a motor oil brown.

while cooking the onions, by this point, the stuff should be ready for the potatoes, hold off slightly for a few more minutes, even if you have to back down the temp on the stove of the water and other items

as the same time that the onions are cooked the chicken should be ready from the george forman, take the onions and evenly spread them over the peas that are at the bottom of the casserole dish. after taking onions out of the nonstick pan, cube the chicken(i usually go lengthwise and then the other way, seems to cut quicker), toss cubed chicken in the pan, and add caesar dressing to the hot pan(forgot to mention about getting that, i usually get the cheapest on that they have at albertsons, because its usually has the most concentrate in it), when you add the caesar dressing to the pan, its going to deglase the pan and also tenderise the chicken(since the george forman most likely is going to make it slightly tough), after the dressing has cooked down and thouroughly coated the chicken, take pan off heat and transfer chicken to casserole dish, on top of the onions. now you make the instant mashed potatoes, and put that on top of the rest of the stuff, one its all together, sprinkle a shredded cheese mixture on top(one of those prepacks from publix, i usually get the mexican shreaded cheese mix, good taste to it) , pop the dish into the oven (since it should be heated by now), and in 5-10 cheese should be melted and everything properly warmed thru, i estimate about 15 minutes to make with everything there from start to finish

it will probably take you longer to read this than to make it, and sorry for any confusion, im writing this as it comes out of my mind of my mental cooking process

I know this is gonna probably sound she-she or frou-frou or posh or whatever, it's why I didn't include it last time. It's really easy, though and it tastes damn good. After seeing all the Mexican inspiration above, figured I might as well toss it in.

Get some "puff pastry" dough sheets from the supermarket freezer aisle (look near the pastry and dessert stuff). Get some Chorizo sausage - preferrably already fully cooked and ready to go, but not required.

Take an egg. Crack it open and dump it into your fingers so the whites run out and all that's left is a yolk in your hand. Put this in a plate or dish or something.

Take the chorizo. Break it out of the skin (if wrapped). Pull it off into pieces about the size of three dimes stacked on top of each other, no bigger.

Butter up a cookie sheet pan.

Once a sheet of puff pastry thaws, get a rolling pin. Throw flour on your countertop and flour up your rolling pin. Roll out the dough till it's ~1mm thick. Get a champagne glass. Mash it into the puff pastry to make 1" round circles. Set the circles aside. Roll out the leftover puff pastry dough and repeat until there ain't any dough left.

Money shot: Take two circles. Put one of em in your hand, then dab your finger in the egg yolk, run it around the rim of the dough circle, drop a piece of chorizo in the middle of it, then put the other circle on top and lightly pinch around the edge to make a little "ravioli" looking thing. Set it in the tray. Repeat several times until the tray is full (space em about a half an inch apart on the sheet pan).

Sounds like a lot of steps, but literally only takes about 15 minutes to make a couple sheets. You can toss them into the fridge for an hour or two if you want to prep ahead of time, then cook em when your buddies get there.

When you're ready, pre-heat oven to 350ºF, toss a sheet pan in and cook for roughly 10-12 minutes, just until the puff pastry puffs up and slights to brown - they will look like a bunch of little biscuits.

Damned good little snacks, and if the last few times I've made these are any example, the dang things won't last more than a few minutes.

Sounds like lots of steps, but the worst part is the prep time. You gotta work sorta quick with the puff pastry dough so it doesn't rise too much. If you need to store for more than an hour or two, put them in the freezer, and if frozen, you probably need to let thaw for a few or double the cook time.

*** EDIT: You could probably put anything you want inside these things, chorizo is just really pliable and easy to work with, and super flavorful, so I prefer to use that.

shifty, maybe toss in some cream cheese and small cube of velveta? , offset the spicyness of chorizo and give a smoother feel

round table pizza and beer and some good old hash browines

Spotted this for some more Ideas

http://lifestyle.msn.com/foodandentertaining/entertainingandspecialoccasions/articlebhg.aspx?cp-documentid=2585503&GT1=9109

Or do Pizza doughs and set up toppings for guests to assemble their own.
If you have a Mexican Market try Bollios split and spread with refried beans,pre-cooked chorizo and shredded cheese.Warm in the oven until they are warmed thru and the bread(Bollios) is toasty.A south of the border style Philly cheese steak.

that bacon cheeseburger pizza dont sound to bad, just gotta make sure the bacon is crispy, aint no other way to eat bacon

My Idea of a Super Bowl snack is venison or beef summer sausage, 3 kinds of sliced cheese, 3 kinds of crackers, beer and soft drinks. Anything else bring it yourself as long as it is not in a crunchy loud bag.
My Invitation for my dream party would be something like this
Show up 1/2 hour before the game - don't talk about anything but football, or better- watch the game and shut the f- up. Don't expect to watch the halftime show because that's when I'm gonna turn the channel just because I can. Commecials too!
When the game ends- I'll turn the channel again because the interviews suck .

Have another beer- recap the game- go upstairs reclaim your nonfootball watching guest and have a nice evening.
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I'm gonna have 4 hrs of peace and quiet with football, sausage,cheese&crackers and beer and the remote control.

My wife and kids won't even come

Martha Stewart would sure be proud of a couple of you. :haha:

yeah, i think Martha Stewart's full name is Martha Shifty Stewart, JK around shifty

for all i care ya can call me Betty F'in Crocker ... I.D.G.A.F , women love a man who can cook, sometimes also the quickest way to a woman's heart is thru her stomach and cooking.

plus if you can cook all different type of dishes and nationality of dishes, you can make some pretty tasty food

bonus points to anyone who can tell me what is in a commercial resteurant Jack Daniels Sauce, and the difference between a pittsburg steak and a black and blue steak, or which cut of non aged meat is actually the nicest cut to eat

women love a man who can cook, sometimes also the quickest way to a woman's heart is thru her stomach and cooking.

You're still single, right?

Single but not lonely!

Gator meat cubed and rapped in bacon. Season to taste, rap in foil and throw on the grill.
OH YEA, a bucket of Hooters wings with my homade hot sauce.

bonus points to anyone who can tell me what is in a commercial resteurant Jack Daniels Sauce, and the difference between a pittsburg steak and a black and blue steak, or which cut of non aged meat is actually the nicest cut to eat

IMHO, nicest cut of meat to eat would be Ribeye, but this is entirely my opinion. Depends on whether you're asking about a steak you would just toss some coarse salt, garlic and fresh ground pepper on, then toss on the grill, or if you're talking about a steak like skirt/flank steak or flat iron steak that you'll sear on the outside in olive oil + garlic and toss on the grill. What I want depends entirely on my mood. If I'm hard up and don't want to pay Ribeye price, I'll get a top sirloin. It's about as low on the barrel as I'll get (reasonable price).

There is no difference between the two steaks you listed. And aren't they also sometimes called "baseball" if done with a filet mignon?

JD Steak sauce: http://www.google.com/search?sourceid=navclient&aq=t&ie=UTF-8&rls=GGLG,GGLG:2005-42,GGLG:en&q=jack+daniels+steak+sauce+recipe

Gator meat cubed and rapped in bacon. Season to taste, rap in foil and throw on the grill.
OH YEA, a bucket of Hooters wings with my homade hot sauce.

One of my close friends has family with a license to kill gators in FL. I'll one-up this one, since we're on the topic of steaks. Slow-cooking a 2" thick piece gator tail steak (bone-in) will net you the most tender piece of fall-apart meat you have EVER had in your life. This is something you absolutely must try before you die. We had this at a friend's wedding 2-3 years ago in Mt Dora.

Chicks do dig a guy who cooks. Ask my fiancé. :thumbs:

We cook together every night. I run the grill, make the sauces, appetizers and cook anything that goes in an iron skillet. She does veggies, sides, grains (pasta, etc). I cook a lot of appetizers also. I love cooking. worked food service for several years. Have a lot of my own recipes. Love food. I'm not a BMF like full_foot_notch though :D

shifty, which BMF are we talkin bout? Big Mother F'r or BMF as in the one that is known around the ATL area, a different type of BMF, as my buddy just went on federal trial for his BMF involvement

and shifty, at some of the restuerants down here in orlando, they use Jim beam in the JD sauce and JD in the jim beam sauce, so the customers cant really recreate it perfectly

and i stand with superjeer's response, single but not lonely, why buy the cow when the milks free, and it doesnt have to be the same glass of milk every time

Not the DJ "BMF", and I'm not talking about the BMG gang, not talking about the BMF record label, I'm talking about a BigMoFo like yourself :D


Ok time to call all of my friends in Lady Lake and make sure they're OK. :(

1 log of velveta
2 cans of wolf brand chili
2 cans rotel
a couple of bags of tortilla chips
and a big crock pot to heat up the dip
with lots of cold beer to wash it all down

.... and some good toiletpaper after all that rotel and chili and beer mixin in the stomach.

shifty, i was refering to BMF, which owns the BMF record label, but ties back to detroit and Demetrius Flenory and the other Flenory brother "T" , with all the stuff that is going on, even Jacob Arabo "jacob the jeweler" is getting indicted with this stuff, money laundering and tax evasion (not filing IRS 8300 forms)

well yall, im out for the weekend, leavin for miami, see yall monday