Friday, January 21, 2005
Super Bowl recipes from The Practical Pantry
2004:
For this year’s Super Bowl party, just wing it
Zesty Chicken Wings
Before basting wings with the sauce, set some sauce aside for dipping if desired.
1/2 cup corn syrup
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon chili powder
16 whole chicken wings (about 3 pounds)
Preheat oven to 364 degrees. Grease a 15x10-inch pan. In a saucepan, combine corn syrup, ketchup, vinegar, Worcestershire sauce, mustard, onion, garlic and chili powder. Bring to a boil over medium-high heat. Reduce heat to low; simmer uncovered until thickened, about 15 to 20 min-utes. Meanwhile, cut chicken wings at the joints; discard wing tips or save for another use. Bake for 30 minutes, turning once. Brush with thickened sauce. Bake until chicken juices run clear, about 20 to 25 minutes. Makes 10 to 12 servings.
Broiled Sesame Wings
To toast sesame seeds, place them on an ungreased cookie sheet and bake at 350 degrees for 10 to 15 minutes, shaking to toss occasionally.
1/2 cup honey
2/3 cup prepared mustard
1 tablespoon lemon juice
1 teaspoon curry powder
3 cloves garlic, minced
Black pepper to taste
2 pounds chicken wings
1/2 cup sesame seeds, toasted
Combine honey, mustard , lemon juice, curry powder, garlic, and pepper in a resealable plastic bag. Add chicken wings and marinate at least 1 hour in refrigera-tor. Remove wings from mari-nade. Broil until chicken juices run clear, about 5 to 10 minutes on each side. Baste with marinade every few minutes. Remove from oven, and sprinkle liberally with the sesame seeds. Makes 6 serv-ings.
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2003:
Serve up Cal-Mex at your Super Bowl party
Celery is not a common ingredient in most salsas, but it really gives this salsa an extra crunch. If you prefer salsa with more spice, increase the seasonings and chilies used. For a quicker salsa, chop the ingredients in a food processor.
Cal-Mex Salsa
1 15- to 16-ounce can stewed tomatoes, undrained and chopped
1/4 red onion, finely chopped
1/2 small green pepper, finely chopped
1 rib celery, finely chopped
1 clove garlic, minced
4 tablespoons canned diced green chilies (1/2 4-ounce can)
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon salt
2 green onions, thinly sliced, optional
Combine all ingredients in a bowl. Refrigerate until ready to serve, at least 1 hour. Before serving, garnish with sliced green onion if desired. Makes about 3 cups.
Baja Fish Tacos
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 1.25-ounce package taco seasoning, divided
1 pound cod or other white fish fillets, cut into 1-inch pieces
2 tablespoons vegetable oil
2 tablespoons lemon juice
12 taco shells, warmed
Shredded cabbage, diced tomatoes, taco sauce and lime juice, optional
In a small bowl, combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix. Set aside.
In a medium bowl, combine cod, vegetable oil, lemon juice and remaining taco seasoning mix. Pour into large skillet over medium-high heat. Cook, stirring constantly, until fish flakes easily when tested with a fork, about 4 to 5 minutes.
Fill taco shells with fish mixture. Top with sour cream mixture. Serve with shredded cabbage, diced tomatoes, taco sauce and lime juice if desired. Makes 6 servings.
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2002:
Bring a taste of New Orleans to the Super Bowl
Crab Dip
2 tablespoons butter or margarine
1 large onion, finely chopped
1 cup chopped celery
1 10.75-ounce can cream of celery soup, undiluted
1 16-ounce package imitation crabmeat, thawed and flaked
1 tablespoon lemon juice
Salt and pepper to taste
1 tablespoon hot pepper sauce, or to taste
In a saucepan over medium heat, melt butter. Add onions and celery and sauté until vegetables soften, about 5 minutes. Add remaining ingredients and cook until heated through. Serve warm with assorted crackers.
Easy Jambalaya
2 tablespoons vegetable oil
1-1/2 pounds sausage or kielbasa, cut into 1/4-inch slices
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
5 cups chicken stock
4 cups uncooked long-grain white rice
1/2 teaspoon paprika
Heat oil in an 8-quart oven-safe Dutch oven or stockpot over medium-high heat. Add sausage and chicken and cook until browned, about 5 minutes. Remove meat from pan. Drain fat from the pan, leaving about 1 tablespoon in the pan for cooking vegetables.
Add onions, celery, green peppers, garlic, and peppers. Cook and stir until vegetables begin to brown, about 5 to 8 minutes. Place the meat back in the pot along with the stock, rice, and paprika. Bring mixture to a boil; cover and reduce heat to a simmer. Cook until liquid is absorbed and rice is tender, about 30 minutes. Stir every 10 minutes during cooking to evenly distribute the rice. Makes 10 to 12 servings.
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2001:
Turn your Super Bowl into a “Souper Bowl”
Nacho Salsa Dip
1 11-ounce can condensed nacho cheese soup, undiluted
1/3 cup salsa
1 bag (about 10 ounces) tortilla chips
In 1.5-quart saucepan, combine soup and salsa. Over low heat, heat through, stirring often. Serve as a dip with tortilla chips. If desired, garnish with sliced pitted ripe olives, tomato, and green onions. Makes 1-1/2 cups dip.
Chicken and Broccoli Potato Topper
1 10.75-ounce can condensed cream of broccoli or cream of chicken soup, undiluted
1 3-ounce package cream cheese, cut up
1 cup cooked chicken, cubed
1-1/2 cups frozen broccoli cuts
2 tablespoons milk
1 teaspoon dried basil leaves, crushed
1 teaspoon lemon juice
4 hot baked potatoes, split
In 2-quart saucepan over medium heat, combine soup, cream cheese, chicken, broccoli, milk,
basil, and lemon juice. Heat through, stirring occasionally. Spoon over potatoes. Makes about 2-1/2 cups.
This recipe can also be cooking in the microwave by combining the ingredients in a 2-quart microwave-safe casserole. Cover, then microwave on High for 8 minutes, stirring halfway through heating. Spoon over potatoes.
Souper Meat Loaf
1 10.75-ounce condensed tomato soup, undiluted
2 pounds ground beef
1 pouch dry onion soup mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
Mix thoroughly 1/2 cup tomato soup, beef, onion soup mix, bread crumbs, and egg. Shape firmly into 8x4-inch loaf in baking pan. Bake at 350 degrees for 1-1/4 hours or until done. Mix 2 tablespoons drippings, remaining tomato soup, and water in saucepan. Heat through. Serve with meat loaf. Serves 8.
The Practical Pantry ©2001-2005 Tammy P. Olson
http://www.practicalpantry.com