Football Food Recipes: Seafood Spread
Looking for some fun recipes, we've got you started with one. But we'd love for you to share your favorite football food with our readers. Because... sharing is caring.
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Editor's note: This story originally ran in 2011, but we decided to re-run this to see if we could get more ideas.
We all love a good football party right? And with the Packer vs. the 49ers game coming up this weekend, we asked our readers to share their favorites with you. Now, how nice of them to do that. So, if you feel sufficiently obligated to reciprocate the favor, feel free to email your football favorite recipies to me, Denise Lockwood at denise.lockwood@patch.com.
And, GO PACK!
This seafood spread recipe was submitted by Karen Schmidt. Thanks Karen!
2 (8 oz)pkg cream cheese softened
1 (8 oz).pkg imination crabmeat
2 tsp.finely chopped onion
1 Tab. creamy horseradish
1 tsp.worcestershire sauce
3-4 drops hot pepper sauce
1/2 cup sliced almonds
Beat cream cheesse until creamy with a mixer, blend in crabmeat, onion, horseradish sauce, worcestershire sauce and hot pepper sauce -- beat well. Top with almonds.
Bake uncovered at 375 degrees until golden brown
Microwave instructions:
Mix as above. Spread in a 8-inch or 9-inch pie pan (without the nuts). Put in the microwave on high for 4 minute stir well, sprinkle with almonds. Microwave for 2-3 minutes more.
Serve with crackers and enjoy!
SJ
8:01 am on Friday, January 11, 2013
Mexican Meatballs
Serving Size: 8
2 pounds ground beef
1 pound ground pork
¾ cup rice
1 onion -- finely diced
Salt and pepper -- to taste
¼ cup olive oil
4 ounces chipotle chiles canned in adobo -- 1 can
45 ounces beef broth -- 3 cans
Combine meat, rice, onion, salt and pepper; mix well and form into meatballs. Depending on size you should get about 32.
Heat olive oil in a large, heavy bottomed Dutch oven. Brown meatballs on all sides in batches until all are done.
Meanwhile, combine chipotles with 1 can beef broth in a food processor and process until smooth.
Place all meatballs back into Dutch oven and pour in chipotle mixture. Add enough of remaining broth to completely submerge meatballs. Bring to a simmer and cook about 30-40 minutes or until rice is thoroughly cooked.
SJ
8:01 am on Friday, January 11, 2013
Basic Boneless Wings
Serving Size: 6
1 cup flour
½ teaspoon paprika -- half-sharp
¼ teaspoon cayenne -- up to ½ t. depending on how hot you like them
½ teaspoon salt
4 large boneless skinless chicken breast -- cut into 1" wide fingers; about 5-6 per breast
Oil—for frying
Combine the flour, paprika, cayenne and salt in a Ziploc bag. Toss the wings in the flour until well coated. Refrigerate the wings in the flour for at least 60-90 minutes to help the breading adhere when frying (can be done overnight). Turn in the flour occasionally.
Heat oil in a deep fryer to 375.
Drop in wings a few at a time and fry until deep golden brown and cooked through; approximately 6-8 minutes but will vary on size of wings.
NOTES: Use this same flour recipe for Bone-in wings. Flour will cover about 2 lbs. of bone-in; deep-fry about 8-10 minutes or till done.
Best Buffalo Wing Sauce
¼ cup butter
¼ cup Franks Red Hot Sauce
Dash black pepper
Dash garlic powder
Combine butter, hot sauce, pepper and garlic powder in a small saucepan and heat until butter is melted and ingredients are well blended.
Fry wings as directed; place wings in a bowl and toss with some of the sauce; coat well. Serve immediately.