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Recipies for Superbowl

Posted by on Feb. 5, 2012 at 5:01 PM
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  • 108 Total Views

Taco SoupRecipe

 

  

 
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Ingredients

  • 2 pounds ground beef
  • 2 cups diced onions
  • 2 (15 1/2-ounce) cans pinto beans
  • 1 (15 1/2-ounce) can pink kidney beans
  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 (14 1/2-ounce) can tomatoes with chiles
  • 2 (4 1/2-ounce) cans diced green chiles
  • 1 (4.6-ounce) can black olives, drained and sliced, optional
  • 1/2 cup green olives, sliced, optional
  • 1 (1 1/4-ounce) package taco seasoning mix
  • 1 (1-ounce) package ranch salad dressing mix
  • Corn chips, for serving
  • Sour cream, for garnish
  • Grated cheese, for garnish
  • Chopped green onions, for garnish
  • Pickled jalapenos, for garnish
  • Directions

    Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

  • Cocoa Brownies

    Total Time:
    1 hr 15 min
    Prep
    15 min
    Cook
    1 hr 0 min
    Yield:
    16 brownies
    Level:
    Easy

    Ingredients

    • Soft butter, for greasing the pan
    • Flour, for dusting the buttered pan
    • 4 large eggs
    • 1 cup sugar, sifted
    • 1 cup brown sugar, sifted
    • 8 ounces melted butter
    • 11/4 cups cocoa, sifted
    • 2 teaspoons vanilla extract
    • 1/2 cup flour, sifted
    • 1/2 teaspoon kosher salt

    Directions

    Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

    In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

    Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

    SERVINGS: 16 (PER BROWNIE); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams

    Guacamole

    Total Time:
    1 hr 20 min
    Prep
    20 min
    Inactive
    1 hr 0 min
    Yield:
    1 batch
    Level:
    Easy

    Ingredients

    • 3 Haas avocados, halved, seeded and peeled
    • 1 lime, juiced
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon cayenne
    • 1/2 medium onion, diced
    • 2 Roma tomatoes, seeded and diced
    • 1 tablespoon chopped cilantro
    • 1 clove garlic, minced

    Directions

    In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

    Super Nachos

    Total Time:
    30 min
    Prep
    15 min
    Cook
    15 min
    Yield:
    4 entree servings
    Level:
    Easy

    Ingredients

    • 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites

    Pico de Gallo Salsa:

    • 4 vine ripe tomatoes, seeded and chopped
    • 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
    • 1 small white onion, chopped
    • 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
    • Salt

    Beef and Beans Topping:

    • 1 tablespoon extra-virgin olive oil
    • 1 pound ground sirloin
    • 2 cloves garlic, chopped
    • 1 small onion, chopped
    • 1 jalapeno pepper, seeded and chopped
    • 1 teaspoon salt
    • 1 1/2 teaspoons dark chili powder
    • 1 1/2 ground cumin, half a palmful
    • 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
    • 1 can black beans, 15 ounces, drained

    Cheese Sauce:

    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 2 cups milk
    • 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups

    Additional toppings to choose from, optional:

    • Sour cream
    • Chopped scallions
    • Chopped black olives
    • Diced pimento
    • Sliced avocado, dressed with lemon juice
    • Hot pepper sauces

    Directions

    Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.

    Combine salsa ingredients in a bowl and set aside for flavors to marry.

    Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.

    In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate

  •  heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.

  • White Bean Dip with Pita Chips

  • Total Time:
    27 min
    Prep
    15 min
    Cook
    12 min
    Yield:
    6 servings
    Level:
    Easy

    Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

    Ingredients

    • 1 (15-ounce) can cannellini beans, drained and rinsed
    • 2 cloves garlic
    • 2 tablespoons fresh lemon juice
    • 1/3 cup olive oil, plus 4 tablespoons
    • 1/4 cup (loosely packed) fresh Italian parsley leaves
    • Salt
    • Freshly ground black pepper
    • 6 pitas
    • 1 teaspoon dried oregano

    Directions

    Preheat the oven to 400 degrees F.

    Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

    Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

    Serve the pita toasts warm or at room temperature alongside the bean puree.

    Hot Spinach-Artichoke Dip

    Total Time:
    40 min
    Prep
    10 min
    Cook
    30 min
    Yield:
    about 4 cups
    Level:
    Easy

    Ingredients

    • 1 (10-ounce) package frozen chopped spinach
    • 2 (13 3/4-ounce) cans artichoke hearts
    • 1/2 cup mayonnaise
    • 1/2 cup sour cream
    • 1 cup freshly grated Parmesan
    • 1 cup grated pepper jack cheese

    Directions

    Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

    Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

    Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips

    Buffalo Wings

    Total Time:
    1 hr 55 min
    Prep
    15 min
    Inactive
    1 hr 0 min
    Cook
    40 min
    Yield:
    4 appetizer servings
    Level:
    Easy

    Ingredients

    • 12 whole chicken wings
    • 3 ounces unsalted butter
    • 1 small clove garlic, minced
    • 1/4 cup hot sauce
    • 1/2 teaspoon kosher salt

    Directions

    Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

     

    Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

     

    Preheat the oven to 425 degrees F.

     

    Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

     

    While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

     

    Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

by on Feb. 5, 2012 at 5:01 PM
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