Super Bowl favorite foods and recipes
 

The big game and all the commercial hype is just around the corner. What do you plan on buying, preparing and serving on Sunday? Post a link as well for any of your favorite recipes.

George

[QUOTE=pondgardener;680976]The big game and all the commercial hype is just around the corner. What do you plan on buying, preparing and serving on Sunday? Post a link as well for any of your favorite recipes.

George[/QUOTE]

I don't have any recipes but your quote made me laugh out loud:lol:

Was planning on going out to watch the game so no cooking has been planned. However; now seeing 4-6" of snow here on Sunday, better run to the store and grab ingredients for my Award Winning Chili !! (recipe unavailable due to strict patent laws!!)

Easiest Chili Dip:

1 package of cream cheese spread on bottom of container (I use glazed pottery dish)
1 can of Hormel Chili, no beans spread over cream cheese
1 stick of favorite grated cheddar cheese on top

Microwave until cheese is melted and bubbly.

Serve with favorite Nacho Chips

Chicken fried steak and a good movie, no ball games.

Worth

Bacon Fireballs:
2 lb bacon, divided
1 lb ground beef
1 large onion
4 oz pepper jack cheese, shredded
2 jalapenos (for the wimps) seeded and chopped
wooden skewers, soaked in water
Barbecue sauce

Reserve 12 strips of raw bacon. Cook the rest until fat starts to render out, but before the bacon starts to crisp.

Chop cooked bacon finely, combine with ground beef.

Cut off both ends of onion and cut into quarters, set aside.

Form beef-bacon mixture into 12 uniform patties.

Spoon pepper jack cheese and jalapenos, dividing onto each patty.

form into a ball, sealing the cheese and jalapenos inside.

Cup each fireball with two onion pieces.

Wrap each fireball in one strip of raw bacon and secure with a wooden skewer.

Brush each of the fireballs with your favorite BBQ sauce.

Bake at 425° for 30 - 35 minutes or until bacon is crispy and internal temp reaches 145°.

Let fireballs rest five minutes.

Throw the fireballs a Brady if you get a chance.

[QUOTE=Worth1;681000]Chicken fried steak and a good movie, no ball games.

Worth[/QUOTE]

I have CFS about twice a month. I've been using porterhouse to make it ever since had it that way served to me at a restaraunt in Roswell, NM. Prior to that I was happy with pounded chuck steak.
:yes:

Oh I also have "CRS" even more frequently ...

What the heck is CRS? :lol:
I use rib eye when it is on sale.

[QUOTE=Worth1;681030]What the heck is CRS? :lol:
[/QUOTE]

Good question.... hmmm, I forget. :panic:

Salsa Charley, that looks like one to try. I just came from the store for some ingredients to make the chip salsa linked below, but I may have to go back to the store for more supplies to try yours. I just made the salsa that I linked below, using some fire roasted Pueblo chile and Rotel/habanero mix. Tastes pretty good...

[URL="https://www.gimmesomeoven.com/restaurant-style-salsa-recipe/"]https://www.gimmesomeoven.com/restaurant-style-salsa-recipe/[/URL]

Rhines81 don't worry about patent infringement, just leave out an obvious ingredient and post the rest.:wait:

SueCT, yours does seem easy to make and I can almost taste it now...

And ReginaAnn, I like your quote very much as well. Too often quotes are lost within the message of the post and overlooked. I am going to set it to memory to share with my friends and family.

George

There's a game on this weekend...??


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Bagna Cauda, stale Italian bread, cabbage leaves and canned Hen of the Woods mushrooms for a starter...

Bagna Cauda...I had to look that one up. My Italian wife cooks cardoon on Christmas Eve and this may be something new for her to add for her family celebrations. Thanks.

George

I'm cooking chicken fried patriot eagles with a side of greasy chili beans - at least then I would smell like I gave a ....:lol:
I'm the only football fan left in my family, so Sunday is just another day.