As fans gear up and go shopping for supplies for Super Bowl Sunday, some are sharing their recipes for their favorite game-day goodies on social media sites.
Here are a couple fan favorites:
Bacon Cheese Pull-Aparts:
To make this easy snack that one fan calls “the perfect tailgate food,” heat the oven to 350 degrees, beat an egg with two tablespoons of milk, and fry up a package of bacon in small pieces until crisp but not crumbly. Cut up a bunch of green onions and grate three ounces of cheddar cheese.
Unroll a package of refrigerated biscuit dough and cut each biscuit into quarters, stir the dough pieces into the egg mixture, then add and mix in the bacon, cheese and onions.
Spoon it all into a greased 9X13 pans, bake for 25 minutes or until nice and golden, then cut into squares.
This easy variation on a recipe that is a favorite at the editor’s house is a great treatment of corn chips, especially when paired with a few choices of salsa ranging from mild to volcanic.
Heat the oven to 350 degrees. Unwrap and toss an 8 oz. package of cream cheese in the microwave for a few seconds on defrost to soften it, then mix it with a cup of shredded cheddar, a chopped green onion, a pack of taco seasoning, a 16 oz. cup of sour cream and a can of refried beans. Taco meat is also good.
A half a cup of corn or black beans or both are also good mixed in, and you can make it as spicy as you like by adding canned jalapeño peppers or even Sriracha sauce.
Bake the ingredients in a Pyrex pan for about half an hour.
For the easiest-ever snack, cut a variety of sausages such as super spicy Cajun andouille sausage or Polish or keilbasa sausages into one-inch pieces and set them in a serving dish along with an array of sauces including your favorite barbecue sauce, a spicy cheese sauce, a good salsa or sweet and sour.
Start with a four or five pound pork shoulder roast and rub it all over with a mix of brown sugar, cumin, paprika and salt.
Stick it in a nice big pan and sear it on all sides. You want the fat on the sides to crisp up a bit.
Add beer, wine, stock or even just water until it’s half up the side of the roast, and throw in several chopped carrots and a chopped onion. Cook it in the oven or a slow cooker for about four hours until it’s falling off the bone.
Pull the meat off the bone and pull it apart with two forks. It takes a few minutes, but it’s worth the effort.
Moisten it with your favorite barbecue sauce and hold it hot.
For the coleslaw, combine 2 cups of shredded cabbage, 2 tablespoons minced onion, 2 tablespoons of vinegar, 2 tablespoons of mayonnaise, a clove of minced garlic, 2 teaspoons of sugar and salt and pepper to taste.
To serve, scoop the meat onto a slider bun and top it with a couple tablespoons of slaw.