Chicken parm subs are always a fav for me. I use pizza sauce instead of marinara and tons of provolone.
Interesting wings always work. Chipotle honey wings are a new craving.
If you want to branch out a bit something middle eastern would work like a selection of hummus, baba ganoush, various pickled veggies and some pitas for dipping.
Or if you're really adventurous you could try doing home made poutine for the gang. Just make sure to double fry your chips and to get real cheese curds (http://en.wikipedia.org/wiki/Poutine
)Any meat on a stick is always great in my book, saytay, kabobs, prawns etc.
I'm planning macaroni and cheese mini muffins, buffalo chicken meatballs (which already seem to be the quinessential 2012 appetizer; they're everywhere) and as of today, perhaps the bacon cheese burger dip on Closet Cooking. I don't usually love his stuff, but that seems pretty appropriate for the Super Bowl.
Make your favorite baked mac and cheese recipe (I won't start THAT fight now) but use orzo or ditalini or something else small. I use mini muffins and rub a bit of butter inside each tin. I like extra crunch so then I throw some panko in each hole and shake it around to stick in the butter. Then pour a hefty spoonful of the mac and cheese into each one and bake. Hopefully - works for me - it comes right out and you end up with crispy, finger-friendly mac and cheese. It's good bc most super bowl food is meat so it's good to have something vegetarian if not anything near healthy.
I do a rift on what you're doing.
with the party we're going to, it's always a think as I go as far as the things I choose to take/make.
right now in my bread machine, I'm choosing the easy way of getting my pizza dough together. got this particular recipe off the Chicago Pizza crust thread, anyway, I chose the one with the 4 oz butter and it supposedly makes a flakey crust. in the morning, I'll use a biscuit cutter and do small rounds of dough and place them in muffin tins. the cheese sauce I made 2 nights ago as hubby requested mac and cheese for dinner. I make the sauce then do the noodles and only add as much sauce as I need for that batch... freeze the rest. tomorrow I'll boil small elbow mac/add sauce & fill each muffin tin pizza dough & top with a little dill weed from the yard & a tiny round of Ortega chili then bake. Those will go to party with the already made brownies from the brownie thread.
I'm doing the dessert end, but loving the chicken parm sandwich idea, and we always do the wings, sliders, etc, etc.
Thinking about how to make Mike's Lobster Tails, and we will probably make Boston Cream Pie, Black and White cookies and NY Cheesecake, all mini versions.
You kind of have to have sausage and peppers, no?
you just gave me the best idea rabaja..........
I have italian sausages in the freezers and 3 colors of peppers in frid.
the other half of the pizza dough I'm making now, can be cut into small balls, I'll bake them off and serve them along side the peppers and sausages. thanks for the idea.
Just starting to pool my recipes - might add and then delete others -- always make way too much - but love the prep and don't mind the yummy leftovers! -- Potato skins, hot clam dip, baked salami, veggies and dip (for those who care!), and onion gratinee for starters. Halftime - cornbread, broccoli salad, israeli cous-cous and bowtie salad, asian slaw, Sausage Bean and Corn Stew, Red Chile chicken and Rice with Black Beans, and Corn Casserole. Not up to desserts - and will probably only do one or two little finger things as that is what I DO NOT want to have leftovers of!
here you go drewb123 - ENJOY!
2 lbs salami - I use the big Hebrew National bullet from Costco
1/2 cup Ketchup
1/2 cup Dijon mustard
1/2 cup honey
1 TBS. Worcestershire sauce
Score Salami. Line large baking dish with tin foil and put salami in. Mix ingredients and pour half of marinade mixture over salami. Bake at 350 for 1 1/2 hours. Then pour balance of marinade over salami and loosely seal tin foil over it. Bake for another 1 1/2 hours. Take out and slice.
Working all weekend. Planning on Saucy Cilantro Beans warmed in crockpot all morning (lol, more 'semi-homemade' than even Sandra Lee could imagine: two-three different cans of Bush's Grillin Beans, lots of chopped fresh onion, celery, garlic, and handfuls of cilantro); and Smitten's Scallion Meatballs w/soy-ginger glaze:
Maybe a rotini-vinaigrette-veggie salad also. Depends what coworkers sign up for.
my friends mom came up with a yummy recipe once for baked beans/pork and beans whatever they were called.
anyway, to her canned beans and she said to use Campbells, she added [and I know how awful this sounds:
cut up chunks of vlasic pickles
cut up chunks of canned pineapple
cut in half good quality black olives
I know.........but I'm tellin ya, they were soooooooooooo good.
Superbowl is a fun tradition for us since we have to stay up all night to see it here in Denmark (and the sleep in the next day). It's just 2 of us, but we still make plenty of food. So far, we're planning on a veggie tray with blue cheese dressing, some sweet & sour BBQ ribs, 2-3 kind of sliders (brisket with a chipotle coffee BBQ sauce), burgers, and maybe mini fried shrimp poboys, if I feel like making both slider rolls and the poboy bread. I may also make some other dips for chips. We'll finish off with Belgian waffles, ice cream, and chocolate sauce. At least that's the plan!
Chicago Pizza Meat Ball Sandwich
4 (6-inch) hoagy rolls, split and toasted inside
16 two-inch cooked meat balls (recipe below)
1 1/3 cups Chicago pizza sauce (recipe below)
4 tablespoons grated Parmesan cheese
1 1/3 cups shredded mozzarella cheese
Place 4 meatballs on hoagy roll. Cover meat balls with
1/3 cup of pizza sauce. Top with 1/3 cup of mozzarella cheese
and then sprinkle with 1 tablespoon of Parmesan cheese.
Melt cheese under broiler. Repeat 3 more times. Serve warm.
Makes 4 Chicago Pizza meat ball sandwiches.
MEATBALLS (makes about 16 two-inch meatballs)
Meat Ball Dry Ingredients
1/3 cup Italian bread crumbs
4 Tbs Parmesan cheese
3 Tbs dried onion flakes
1 1/2 Tbs dried parsley
3/4 tsp dried mustard powder
3/4 tsp granulated garlic powder
3/4 tsp onion powder
3/4 tsp seasoning salt
1/8 tsp ground black pepper
Meat Ball Wet Ingredients
1 1/2 Tbs crushed garlic
3 Tbs olive oil
1 1/2-lbs lean ground beef or lean ground turkey
Preheat oven to 350-F.
Mix dry ingredients in bowl and reserve until needed.
Mix wet ingredients in another bowl. Add meat and mix well.
Stir in dry ingredients and knead until well mixed.
Form into 16 two-inch meatballs. Place on baking sheet, evenly spaced, not touching.
Bake in oven at 350-F for 50 to 60 minutes or until center temperature
of meatballs reach at least 165 degrees F.
CHICAGO PIZZA SAUCE (makes about 1 1/3 cups)
1 Tablespoon Olive Oil
1/2 Tablespoon Garlic, minced
1/2 Tablespoon Dried Basil, crushed
1/2 Tablespoon Dried Oregano, crushed
1/8 teaspoon Anise Seeds or Fennel Seeds
1/4 teaspoon Table Salt, (or to taste)
1/16 teaspoon Black Pepper, freshly ground
1/16 teaspoon Red Pepper Flakes, (or to taste)
1 (14 oz) can Italian-style diced tomatoes
1/4 teaspoon Balsamic Vinegar
1/2 teaspoon White Granulated Sugar
In a saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, black pepper and red pepper flakes, and cook, stirring, for 30 seconds. Add the tomatoes, balsamic vinegar and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and clear liquid is absorbed or evaporated, 20 to 30 minutes. Remove from the heat and let cool slightly before using.
I love Superbowl, just for the food. This year is a little different though. I've just recently had a Gastric Bypass and I've designed the menu around the things that I can eat. I'm attending to the needs of everyone, but I'm on a high protein and NO CARBS. Not my favorite combination, but necessary for me at this time. So here goes the menu:
Baked Eggrolls - Comes from HungryGirl
CrabRangoonies - Comes from HungryGirl
I'm also making a couple of low cal dips. Baked Spinach&Cheese and a Hot Crab. I'm serving these with sliced bacquetts.
Chateaubriand (my brother sent it to me and wants me to try it and report back to him, he's getting ideas for Christmas), will do it up for sandwiches. Also little smokies in crescent roll dough, with cheese whiz (yep, might as well go junk all the way), and mustard for dipping. Also have mini sweet peppers, celery, carrots, broccoli, cauliflower, and ranch dip.
i think I am going to make individual pots of cheddar and beer fondue and serve pieces of german soft pretzels and brats alongside for dipping. As my main, I think I will be serving this great, really boldly flavored turkey meatloaf that I make + a homemade sauce for it which is always a hit. The meatloaf is freeform so it's only about 2 inches high and the slices come out fairly skinny - I'm thinking I will serve it as a sub maybe in some bakery hotdog buns which should be just the right size. See pic. *Meatloaf recipe can be found on last weeks blog post on Neurotic Kitchen. Of course my husband will demand wings, which will probably be the Old Bay Buffalo recipe I made earlier this year. Then I was also thinking of doing a cheese and meat plate and of course, pickle back shots may be in order too! Thanks for the other great ideas