Saturday, February 4, 2012

Super Bowl Menu

This morning, I worked on my Super Bowl menu.  Football is important, but not nearly as important as what you will be eating while you watch football.  I found this cat picture yesterday.  It sums up my feelings nicely.  This is what we’ll be eating tomorrow.  Once I cook, I will take pictures to post tomorrow.

Spicy Cocktail Meatballs

1 can (8 ounces) tomato sauce
¼ cup ketchup
3 tablespoons beef broth
1 tablespoon water
2 tablespoons packed brown sugar
1 garlic clove, minced
1 tablespoon minced yellow onion
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 to 2 drops of Tabasco sauce

1 pound lean ground beef
½ cup fine dry bread crumbs
1 tablespoon flour
Salt and pepper to taste
2 tablespoons minced yellow onion
2 teaspoons horseradish
1 large egg, lightly beaten

To make the sauce:  In a large saucepan over medium high heat combine all ingredients.  Bring to a simmer and continue simmering, uncovered, until flavors are blended, about 10 minutes.

To make meatballs:  Preheat the oven to 400 degrees.  In a medium bowl, combine all ingredients and mix well, using your hands (I always keep latex gloves in the kitchen).  Form into ½ inch balls and place on baking sheet.  Bake until browned, about 10 to 12 minutes.  Add meatballs to sauce and simmer 10 minutes.  Transfer to pretty Super Bowl themed plate, sit out toothpicks and serve.

Recipe Source

Click Here to Print Recipe!

Cream Cheese-Bacon Crescents

1 tub (8 oz) Philadelphia Chive and Onion Cream Cheese Spread
3 slices bacon, cooked and crumbled
2 cans (8 oz) refrigerated Crescent dinner rolls

Heat oven to 375 degrees.  Mix cream cheese spread and bacon until well blended.  Separate each can of dough into 8 triangles.  Cut each triangle lengthwise in half.  Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle;  place, point-sides down, on baking sheet.  Bake 12 to 15 minutes or until golden brown.  Serve warm.

Recipe Source

Click Here to Print Recipe!

Fried Pickles

Jar of dill pickle chips
2 cups of flour
1 egg
5 oz milk
5 oz of beer
Salt and pepper to taste
Enough oil for frying

Open beer and sit out until room temp.  Combine salt, pepper and flour in a bowl.  Mix the egg and milk in a separate bowl.  Pour the egg and milk mixture into the bowl with the flour, salt and pepper and mix.  Add beer.  Heat oil to 375 degrees.  Dunk pickles in beer batter and fry.  Serve with ranch dressing as dipping sauce.

Click Here to Print Recipe!

No comments:

Post a Comment