Super Bowl Party Food Recipes

Preheat oven to 375°F.  Slice each pepper in half lengthwise, remove the seeds, and rinse out. Spread cream cheese in each jalapeño half.

Cut the meatballs in half. Place each meatball half, cut side down, over the cream cheese. Wrap a half slice of bacon around each stuffed jalapeño and secure with a toothpick.

Place on a baking sheet and bake 25 to 30 minutes, or until bacon is browned. Serve immediately on a platter.

Note: Use plastic gloves when cutting and preparing peppers to prevent skin irritation.

In a large stockpot, heat the beef tallow or olive oil over medium-high heat. Add the diced onions and jalapenos. Cook for 5–8 minutes or until onions are translucent.

Add the leftover brisket and stir to combine. Cook for 5 minutes, then add the chili powder, El Jefe Grande, and garlic powder. Stir to combine.

Add the water, Rotel, El Pato, and beans. Stir to combine and bring to a slow boil. Taste and add salt and pepper, if needed.

After the chili reaches a slow boil, stir, put the lid on the pot, reduce heat, and simmer for an hour. After an hour, stir, taste and season, as needed. Serve with toppings.

MIX cheeses, ancho and chipotle chili peppers, cilantro, rosemary, garlic powder and bacon in medium bowl.

ROLL pastry into a 13- x 16-inch rectangle on lightly floured surface. Brush lightly with egg. Sprinkle bottom half of dough with half the cheese mixture. Fold top half over bottom half. Roll pastry into a 13- x 16-inch rectangle again. Brush with egg. Sprinkle with remaining cheese mixture, pressing lightly with rolling pin to adhere cheese. Cut pastry in half crosswise, and then cut into 36 (3/4-inch wide) strips.

PLACE strips on large baking sheets, a few inches apart. Twist the ends of strips to create a spiral. Refrigerate 30 minutes. 

PREHEAT oven to 400°F. Bake 10 to 12 minutes or until golden brown and puff ed. Cool on baking sheets 5 minutes. Serve warm or cooled.

In a small mixing bowl, combine the refried beans with the lime juice and water. In a separate small mixing bowl, combine the Crema Mexicana Agria and the taco seasoning.

Set 8 small 9-ounce clear plastic cups out in a row. Using a 1-tablespoon cookie scoop, layer 2 tablespoons of each of the following in this order: refried beans mixture, guacamole, Crema Mexicana Agria mixture, and pic de gallo. Smooth each layer out in between with a spoon. Sprinkle crumbled Cacique® Ranchero® Queso Fresco over the top and garnish with fresh chopped cilantro, as desired. Serve with tortilla chips.

Let’s start by making the southwestern sauce. Mix the mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne pepper, onion powder, and garlic powder together in a bowl until well combined. Place the sauce into a squeeze bottle and keep it chilled.

To make the pico de gallo, in a large bowl, mix together the onion, jalapeño, lime juice, sea salt, tomatoes, and cilantro. Keep it chilled as well.

Let’s get to those sweet corn tamale cakes by pulsing 1 cup of the frozen corn in a food processor until it’s coarsely pureed. Place the puree into a large mixing bowl with the sugar, salt, and butter. Mix until well combined. Add the flour and masa. Mix until no flour is visible. Mix in the remaining 2 cups of whole frozen corn kernels.

Use ½-cup measuring cup to portion out the corn cake mixture. Use your hands to form into 3-inch-wide patties. If the patties do not want to stay together, add a tablespoon or two of water to the mix until they do. Place the patties on a baking sheet with parchment paper.

Turn your griddle to medium-low heat and spread the olive oil out across your cooking surface. Once the griddle is up to temperature, lay each cake on the griddle. Shallow-fry the patties until they are golden brown on the bottom, 5–8 minutes. Flip and cook for another 5–8 minutes, until golden brown as well. Remove the cakes from the heat.

Place the tomatillo salsa in a microwave safe bowl and microwave for 1–2 minutes, until warmed.

On two serving plates, lay a tamale corn husk down flat. Spoon about ½ cup of the warmed tomatillo salsa and three corn cakes to each plate. Top each corn cake with a dollop of sour cream, Pico de gallo, diced avocado, and chopped cilantro to taste. Drizzle some of the southwestern sauce over each corn cake and serve hot.

Heat a tablespoon of oil in a frying pan on medium heat. Cook the onion and garlic in the pan until golden and allow to cool.

Place the turkey in a large bowl, add the cooked onion and garlic and Worcestershire sauce, and season with salt and pepper. Mix together until well combined.

Roll into small balls and flatten the patties to fit your buns. In a non-stick frying pan, heat the rest of the oil, and cook the patties for 3 to 4 minutes each side until brown. Place a slice of cheese on top of each patty for the last minute of cooking. While the patties are cooking, cook the bacon in another pan until crispy.

Slice the buns in half lengthwise. Spread the bottom half of the buns with mayonnaise and add a cooked turkey patty with the melted cheese, a slice of bacon and a dollop of mustard on top. Add the top of the bun and hold it together with a cocktail stick. Serve while hot.

Notes:

*Tasty cheese is found in Australia and is similar to Cheddar.

**Streaky bacon comes from the pork belly, is very fatty and is the most common form of bacon in the United States.

Mix marinade mix, vinegar, oil, ketchup and red pepper in large bowl. Add wings; toss to coat evenly. Cover and refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

Grill over medium heat 15 to 18 minutes or until cooked through, turning frequently. Or, bake in preheated 400°F oven for 30 to 35 minutes. Serve with ranch or blue cheese dressing, if desired.

Preheat oven to 225°F. Spray a 10- x 15-inch baking sheet with non-stick spray. Mix popcorn and almonds in a large bowl.

Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high, and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda.

Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.

Bake for 1 hour in preheated oven. Cool completely. Break into pieces, and store in airtight container.