recipelink.com Chat Room Recipe Swap
10-10-99 Fooball-Watching Food

CGBratMomx2,.VA (07:07:46) :

Guacamole
Recipe By : Stephndon

2 medium avocados, ripe -- pitted, peeled, mashed
1/3 cup salsa -- thick and chunky, hot
1/4 cup sour cream
2 tablespoons onion -- finely chopped
1 tablespoon fresh cilantro -- finely chopped
1 teaspoon lime juice
1 clove garlic -- minced
1/4 teaspoon salt

Combine all ingredients and mix well. Cover; chill for at least 1 hour.

Debbie.D.,.AL (06:24:20) : CRACKED PEPPER PATTIES

1 1/4 pounds ground sirloin
1 T. cracked black pepper
1 T. butter or margarine
1 clove garlic, minced
1 medium onion, sliced
1/2 cup beef broth,
1 tsp. Worcestershire sauce
1 tsp. lemon juice

Shape patties into four 3/4"-1" thick patties. Sprinkle both sides of patties with pepper; set aside.

Place these patties on your G.F., Maverick Healthy, Aroma, or Ultrex grill. Grill until the patties are cooked thoroughly. Remove from the grill and place on a microwave-safe dish.

Put minced garlic and onion in a microwave safe dish and add the butter. Sauté for 2 minutes. Add beef broth, Worcestershire sauce, and lemon juice. Microwave on HIGH 1 minute or until mixture boils. Spoon onion mixture over patties. Microwave on MEDIUM (50% power) 1 minute. YIELD: 4 servings.

Nancy,.VA (04:15:31) : Taco Chicken Wings

2 1/2 pounds chicken wings or drumettes
2 cups dry bread crumbs
1 package taco seasoning mix
1 16 oz jar taco sauce

Combine bread crumbs and taco mix; mix well. Preheat oven to 375º. Dip each wing into taco sauce; roll in bread crumbs; coat thoroughly. Place in a slightly greased baking sheet. Bake 30 to 35 minutes.

Nancy,.VA (04:12:17) :

Oriental Chicken Wings
Recipe By :Ktvine

24 chicken wings
1 cup soy sauce
1/2 cup dry red wine
1/2 cup sugar -- plus 1 tbsp
1/4 tsp ginger

Joint wings and toss wing tips (you will have 48 pieces). Lay chicken skin-side down in a large roasting pan, all in one layer. In a small saucepan, heat remaining ingredients until sugar is completely dissolved. Pour over wings. Bake at 400 degrees for 45 minutes. Turn wings over and bake another 45 to 60 minutes, or until sauce is thick and sticky.

NOTES : Don't let long cooking time scare you - tender and juicy

Nancy,.VA (04:09:14) :

Best Seven-Layer Dip
Recipe By :La Jolla Cooks Again

1 12 ounce frozen guacamole -- thawed
1/2 envelope taco seasoning mix
1 cup sour cream
1 cup cheddar cheese -- shredded
1 cup Monterey jack cheese -- shredded
2 or 3 Roma tomatoes -- finely chopped
2 green onions -- tops, finely chopped
1/4 cup black olives -- chopped

Spread the guacamole evenly in a shallow serving dish. Blend the seasoning mix with the sour cream and spread over the guacamole layer. Add layers of the cheeses, tomatoes, green onions and olives. Serve immediately or cover tightly with plastic wrap and refrigerate until serving time. Serve with tortilla chips.

MagnaCruiser.TN (04:06:07) : Jack Daniel’s Honey Mustard
From the kitchen of: Chris Barker

1/2 Cup Honey
2 TBS Prepared yellow Mustard
1/2 Cup Cider Vinegar
1/2 Cup Jack Daniel’s Whiskey
1/2 Cup Dark Brown Sugar, packed
9 ounce bottle Horseradish sauce
2 eggs
2 TBS Flour

Put honey, vinegar, sugar, eggs, and flour into a blender. Blend for a few seconds on high until smooth. Put in a large saucepan and cook on high whipping briskly with a wire whisk to prevent it from sticking. As soon as it comes to a boil, remove from heat and add mustard. Stir briskly to blend and add the horseradish, beat well.

Let cool completely and place in a bottles with a airtight lid. Can store in the refrigerator for 6 to 8 weeks. Can be frozen in freezer bags for several months.

Can be halved.

Nancy,.VA (03:57:12) : San Diego Super Nachos

1 pound ground beef
1 medium onion -- chopped
2 cans refried beans with sausage
1 package taco seasoning mix
2 small cans chopped green chiles
1 large jar "hot" chunky taco sauce
2 to 3 cups Monterey jack cheese -- shredded

Brown ground beef and onion together. Take 9x13 pan and smooth over bottom the refried beans mixed with taco seasoning mix. Pour beef and onions over top of beans evenly. Sprinkle chilies over beef. Pour taco sauce over top of chilies. End with shredded cheese over all. Bake uncovered at 350º for about 25 minutes. Garnish top with fresh sliced avocado, sliced black olives, sliced fresh mushrooms, chopped green onions, sour cream and dip with nachos.

Description: To The Rescue

MagnaCruiser.TN (03:48:23) : Chris’ Green Chile Enchiladas
From the kitchen of: Chris Barker Preparation time: About 45 Minutes
Number of servings: Serves 4 to 5 Adults

2 lbs. Ground Sirloin or Ground Chuck
1/4 Cup Dried Minced Onions
4 TBS. Granulated Garlic
2 Packages Taco Seasoning (Taco Bell or Chi Chi’s preferred)
1 8oz package plain cream cheese
One package (10) soft flour tortillas (corn may also be used if you like) Fajita size are best
2 cans Old El’ Paso Green Chile Enchilada Sauce
1 16oz package shredded Monterey Jack Cheese.

Place ground sirloin in a large skillet and start to brown. Add granulated garlic and onions.
Brown thoroughly breaking the meat into small pieces. Drain completely.

Add the taco seasoning to the ground sirloin along with enough water so that the seasoning can be completely mixed with the beef. Cook on high stirring occasionally until all the water is gone and then a little more. Meat should be very dry.

Remove from heat and add the cream cheese to the seasoned meat mixing completely. With a spoon, place a spoonful into the center of each tortilla and fold in half. Using one fold of the tortilla pull the meat mixture to one side until the meat fills the rolled center with no air pockets and then roll into an enchilada shape.

In a 9 x 13 glass baking dish, spray the bottom and sides with non stick vegetable spray. Place a small amount of the green Chile sauce dish and coat the dish on the bottom.

Place all the enchiladas in the dish side by side packed tightly together. Pour the remaining Chile sauce over the enchiladas leaving no dry areas. Sprinkle the Monterey Jack Cheese over the entire dish. Bake at 350 degrees or until hot and bubbly.

Shelby,.IA (02:59:11) : Chili Con Queso

1 medium onion, chopped
1 to 2 garlic cloves, minced
2 Tbsp butter or margarine
1 can (4oz) chopped green chilies
2-1/2 cups (10oz) shredded cheddar cheese
2 cups (8oz) shredded Monterey Jack cheese
1 cup milk
Tortilla chips

In a saucepan, sauté onion and garlic in butter until tender. Add chilies; cook and stir 5 minutes. Reduce heat to low. Gradually add small amounts of cheeses and milk; stir until melted after each addition. Serve warm w/tortilla chips. Yield: 3 cups.

Shelby,.IA (02:45:13) : Pinto Bean Dip

1 can (29oz) pinto beans, rinsed & drained
1-1/4 tsp salt, divided
1/4 tsp pepper
1/8 to 1/4 tsp hot pepper sauce
3 large ripe avocados, peeled & pitted
4 tsp lemon juice
1 cup (8oz)sour cream
1/2 cup mayonnaise
1 envelope taco seasoning mix
1 cup green onion, sliced
2 med. tomatoes, chopped
1-1/2 cups (6oz) shredded cheddar cheese
1 can (2-1/4oz)sliced ripe olives, drained
Tortilla chips

In a bowl, mash beans w/fork; stir in 3/4 tsp salt, pepper & hot pepper sauce. Spread onto a 12-in serving plate. Mash avocados w/lemon juice and remaining salt; spread over bean mixture. Combine sour cream, mayonnaise and taco seasoning; spread over avocado layer. Sprinkle with onions, tomatoes, cheese & olives. Serve w/tortilla chips. Yield: 25-30 servings.

tony,IN (02:36:32) : awesome chip dip!!!

2 (8 oz) pkgs cream cheese or fat free cream cheese
1 can of Hormel chili with meat & beans
1/2 lb shredded nacho or cheddar cheese

in a pie pan, press cream cheese into bottom of pan. add can of chili, top with cheese. microwave or bake in oven till the cheese is melted. spoon out onto plates or small bowls and enjoy!!! ( works well with plain or nacho tortillas!!)

Fleigh,.wa (02:34:46) : This is a necessity during football season at our house!

Party Rounds
1 lb ground beef
1 lb ground sausage
1 lb Velveeta
Worcester/oregano/garlic powder to taste
rye party bread

Brown sausage and beef together; drain. Melt Velveeta into meat and add seasoning. Mix well. Place on party bread pieces. Freeze, or bake in oven at 350 for 7-10 minutes. Serve immediately.

PAM./.AZ (01:15:17) : SHRIMP DIP

1 block cream cheese
1 jar cocktail sauce
1# baby shrimp
Mix cream cheese & cocktail sauce well and form into a ball. Lay shrimp on top and serve with crackers.

page.michigan (01:12:30) : Spinach Dip: (tonight’s was doubled)

1 10 oz. pkg frozen spinach, not thawed just "break up"
1/2 cup sour cream
2 cups real mayonnaise
2 jars marinated Artichoke hearts chopped up
1 (8 oz.) bag of Italian shredded cheese blend (4 or 6 blend) tonight’s was Kroger brand 6 blend (mozzarella, provolone, romano, parmesan, fontina & asiago)

stir together in casserole dish bake in 350 oven for about 45 min. I put a cover on so if you don't maybe less.
serve with bread chunks or chips or crackers.

this was soooooooooooooo gooooooood! a must do and SOOOOOOOOOOOO EASY!

Johan,Malta (01:04:35) :

Snails
for sauce:
4 cloves garlic crushed
olive oil
chopped parsley
tomato seeded and chopped
3 tbls white bread crumbs
1 lemon juiced.

Method: wash snails in salted water several times. In salted boiling water put the snails and let simmer till they are cooked. Check by trying to remove snail from shell if its cooked it will easily come away Remove each snail from shell. Take all ingredients for the sauce and mix together .Serve sauce over cooked snails

Roz/La. (01:00:30) : I think of Football Food, as "man food" (shows my generation, doesn't it?)
This is my husband’s favorite snack/finger food

Sausage Balls

1lb sharp cheddar cheese
1lb bulk pork sausage (hot)
3 cups bisquick

Work this mixture with your hands until you form something almost like a dough. Form into balls and flatten. Bake at 350 degrees for about 20 minutes, drain on paper towels and eat warm. These freeze well and reheat in the microwave! Makes a bunch.

PAM./.AZ (01:00:29) : HERB BUTTER

1 cup soft BUTTER
2 tsp. lemon juice
2 tsp. worch sauce
1/4 tsp. garlic salt
2 T. basil
1 T. rosemary, crushed

Mix well and chill overnight.
Let come to room temp before serving. This is great on crackers, bagels, rolls etc. I serve it a lot for company, and everyone loves it.

CGBratMomx2,.VA (09:24:38) : Spiced Pumpkin Muffins
Recipe By :The Garden of Eatin'

2 cups flour
2/3 cup brown sugar -- firmly packed
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ginger
1/2 cup butter -- melted
1/2 cup pumpkin
1/3 cup buttermilk
2 eggs -- lightly beaten

Heat oven to 400 degrees F.
In a large bowl, stir together all ingredients except butter, pumpkin, buttermilk and eggs. In medium bowl, stir together remaining ingredients. Add to flour mixture; stir just until moistened. Spoon batter into greased 12 cup muffin pan. Bake 15 - 20 minutes or until lightly browned. Let stand 5 minutes; remove from pan.

Kathy,MA (08:16:25) : WHITE CHOCOLATE AND PISTACHIO COOKIES
Adapted from ''The California Cookbook,'' by Diane Rossen Worthington (Bantam, 1994). Pistachio nuts and chocolate (white, milk, and dark) are a sublime combination. Here the nuts add elegance and crunch to these chewy white chocolate cookies.

2 cups all-purpose flour
1 teaspoon baking soda
teaspoon salt
1 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
pound quality white chocolate, cut into small chunks or chips
1 cup coarsely chopped pistachio nuts

Preheat the oven to 350 degrees.
Sift together the flour, baking soda, and salt; set aside.

With an electric mixer, beat the butter with the sugars until creamy. Blend in the eggs and vanilla. Add the flour mixture and continue mixing until well blended. Stir in the white chocolate and pistachio nuts.

Drop the batter by generous teaspoonfuls 2 inches apart on an ungreased baking sheet. Bake for 10 to 12 minutes, or until lightly browned. (The cookies should look slightly underdone when removed from the oven.) Let rest on the baking sheet for 1 minute before transferring to a wire rack to cool. Makes 4 dozen.

Kelly,WA (08:01:59) : Wacky Watermelon Pie

1 container (12 ounces) frozen non-dairy
whipped topping, thawed
1 box (3 ounces) watermelon-flavored gelatin (I used strawberry/banana flavor)
1/4 cup water
2 cups watermelon balls
9-inch crumb pie shell

In large bowl, fold whipped topping, gelatin and water together. Fold in watermelon balls. Spoon into crumb pie shell. Chill for 2 hours before serving. Makes 8 servings.