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Recipes For A Super Bowl Party At Home

Recipes For A Super Bowl Party At Home

Super Bowl 2017 and the showdown between the Atlanta Falcons and the New England Patriots. Are you ready for your halftime party, or are you still looking for recipes? We’ve got you covered with all the game-day essentials.

Buffalo Wings

Classic Buffalo Wings

Ingredients

12 whole chicken wings, cleaned and cut into flats and drums
1/2 cup butter
1/2 cup Frank’s Red Hot sauce
Celery salt (optional)
Oil for frying
 (peanut, vegetable or canola work best)
Blue cheese or ranch dressing

1. In a deep-fryer, dutch oven or large pot, heat the oil to about 375 degrees or medium-high heat.
2. Fry wings in oil until golden brown and cooked through, about 12-15 minutes depending on size.
3. While the wings are frying, melt the butter in a small saucepan. Add hot sauce and stir. Add celery salt or lemon pepper to taste, if desired. For spicier wings, up the ratio of hot sauce to butter. For milder wings, do the opposite.
4. When the wings are done, transfer them to a plate covered with paper towels to drain off excess oil. Then toss them in the wing sauce and serve with blue cheese or ranch.

Serves 4-6. If you have more people coming, do math. Also celery helps get some healthy choice added to the mix.

Guacamole

Guacamole is a staple and so easy to make.

Ingredients

2 ripe avocados
1/2 lime
1/4 cup diced onion
2-3 tablespoons chopped fresh cilantro
1 jalapeno
Salt and pepper
Tortilla chips for dipping
1. Peel and pit avocados, then mash them in a medium bowl or mortar.
2. Add onion, cilantro and juice from the lime.
2. Wear rubber gloves to handle the jalapeno, especially — trust me — if you wear contact lenses and will need to remove them later. Otherwise you’re in for a world of pain.
4. Dice jalapeno and add to desired spice level. Depending on preference for spiciness, you may only want 1/2 the pepper and no seeds. Some may want the whole thing, and all the seeds. Go slow.
5. Add salt and pepper, to taste.
6. Serve with tortilla chips.
Serves 4-6.

Cornbread Pizza

Skillet Cornbread Mexican Pizza

Ingredients

1 package cornbread mix (enough for an 8″ or 9″ square baking pan)
Everything else the mix calls for
1 tablespoon butter
3/4 lb. your favorite taco meat
Your favorite taco-meat seasonings
S
alsa
Shredded cheddar cheese
Sour cream
Your favorite taco toppings

1. Pre-heat the oven to 375 degrees.
2. Cook and season taco meat
3. Warm a cast-iron skillet on a stove over medium-low heat.
4. Prepare cornbread mix per manufacturer’s instructions.
5. Melt butter in skillet
6. Pour cornbread mix into skillet and spread into a thin, even layer.
7. Bake for 12-15 minutes, or until the center of the cornbread is firm.
8. Using oven mitts, remove skillet from oven.
9. Carefully spread an even layer of sour cream over the cornbread.
10. Spread meat on top of the sour cream, and salsa on top of the meat.
11. Cover the whole thing with cheese and return skillet to oven.
12. When the cheese melts, remove skillet from oven.
13. Add any fresh toppings you favor, slice and serve.

Serves 6-8.

7 Layer bean dip

7 Layer Fiesta Dip

  • 1 can (16 ounces) refried beans
  • 1 container (16 ounces) sour cream
  • 1 package McCormick® Taco Seasoning Mix
  • 1 package (8 ounces) shredded Cheddar cheese, (2 cups)
  • 1 cup  guacamole
  • 1 cup chopped tomatoes
  • 1/2 cup sliced green onions
  • 1/2 cup sliced black olives
    • Spread refried beans in shallow serving dish.
    • Mix sour cream and Seasoning Mix in small bowl until well blended. Spread over refried beans.
    • Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve with tortilla chips.
    • Takes 15 minutes and makes 8 cups

Events

Suzanna, co-owns and publishes the newspaper Times Square Chronicles or T2C. At one point a working actress, she has performed in numerous productions in film, TV, cabaret and theatre. She has performed at The New Orleans Jazz festival, The United Nations and Carnegie Hall. Currently she has a screenplay in the works, which she developed with her mentor and friend the late Arthur Herzog. She was the Broadway Informer on the all access cable TV Show “The New Yorkers,” soon to be “The Tourist Channel.” email: suzanna@t2conline.com

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