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  #1  
Old 09-05-2006, 12:55 PM
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Funicon The Football Food Thread

Beer Cheese Dip



1 pkg. (3 oz) cream cheese, softened
1 pkg. (8 oz) sharp Cheddar cheese, shredded
1 clove garlic, minced
1 Tbs. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. ground red pepper
1/4 cup beer
Beat cheeses at medium speed with an electric mixer until smooth. Add garlic and next three ingredients. beat well. Gradually add beer and beat until blended.
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Old 01-02-2007, 08:38 PM
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Default Football I Scream Sandwiches

Active: 30 min/Total: 30 min (plus freezing)
Planning Tip: Can be made up to 1 week ahead. Freeze airtight.

32 soft 3-in. sugar, chocolate or oatmeal cookies (such as Archway)
1 tube (4.25 oz) white decorating icing fitted with a plain round decorating tip
1 rectangular container (1.75 qt) ice cream
Assorted sprinkles or jimmies (choose your teamís colors)
You need: a metal 2Ĺ- to 3-in. football-shape cookie cutter (see Note)

1. Using cookie cutter, cut a football from each cookie. Place half the footballs, bottom sides up, on a rimmed baking sheet.

2. Pipe football design on top of remaining cookies with tube of icing.

3. Remove lid and cut carton off ice cream. Put ice cream long side down on cutting board; cut in eight Ĺ-in.-thick slices. Using football cookie cutter, cut 2 footballs from each slice.

4. Place an ice cream football on each cookie football on baking sheet. Top with a decorated cookie. Dip 1 side of each in sprinkles. Freeze on sheet 30 minutes before transferring to an airtight container. Freeze until serving.

Per sandwich: 296 cal, 4 g pro, 45 g car, 1 g fiber, 12 g fat (5 g sat fat), 25 mg chol, 181 mg sod

Note: Football cookie cutters can be found in cookware, crafts and party-supply stores, or visit atecousa.com for a plain football cutter set (#5255).
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  #3  
Old 09-08-2007, 06:31 AM
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Default Are You Ready for Some Football?

Time for game day snacks! Share your recipes with us. Here's my first one:


Baked Artichoke Dip

INGREDIENTS:
2 14-ounce cans artichoke hearts (NOT pickled), drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup fat-free or "lite" mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
Pita bread, crackers, or heavy corn chips (like Doritos) for serving

DIRECTIONS:

In a large bowl, combine the chopped artichoke hearts, Parmesan cheese, mayonnaise, lemon juice, garlic salt, and pepper. Spoon the mixture into a baking dish suitable for serving.

Bake at 375 degrees for about 20 minutes, or until the top is golden brown. Serve warm with sliced pita bread, whole-wheat crackers or chips.
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Old 09-08-2007, 12:09 PM
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Default Buffalo Chicken Wings

There is a controversy about who actually invented these appetizers. The most told story is they were originally served at the Anchor Bar in Buffalo, New York, by the owner in 1964.

INGREDIENTS:

1/3 cup blue cheese, crumbled
1 cup mayonnaise
1/3 cup sour cream
1 Tbsp. freshly squeezed lemon juice
2 cloves garlic, minced
salt and pepper to taste
2 dozen chicken wings
oil for deep frying
1/4 cup butter, melted
hot pepper sauce to taste (you can use up to 1 bottle!!)
celery sticks

DIRECTIONS:

In medium bowl, combine blue cheese, mayonnaise, sour cream, lemon juice, garlic, and salt and pepper and mix well. Set aside, well covered, to chill in refrigerator.

Heat 3" of oil in a deep fryer until it reaches 375 degrees.

Deep fry the chicken wings in the hot oil until crisp and brown, about 8 to 10 minutes. Drain well, pour over butter mixed with the hot pepper sauce and toss. Serve with blue cheese sauce and celery sticks (to moderate the heat).


New Buffalo Chicken Wings


This updated version is lower in fat, gives you more meat, and is easier to eat. Perhaps you'd like to make both, and have a taste test?

INGREDIENTS:

1/3 cup honey
1/3 cup cocktail sauce
1 Tbsp. soy sauce
2 tsp. apple cider vinegar
2 Tbsp. brown sugar
1/8 tsp. pepper
1 tsp. hot red pepper sauce
4 skinless, boneless chicken breasts, cut into 1/2" strips
1/2 cup blue cheese salad dressing
1/2 cup sour cream
1/4 cup blue cheese, crumbled
1/8 tsp. white pepper
1 Tbsp. olive oil
celery sticks

DIRECTIONS:

Combine honey, cocktail sauce, soy sauce, vinegar, brown sugar, and hot red pepper sauce in large bowl. Add chicken strips, stir gently, cover, and refrigerate 6-12 hours to marinate.

In a small bowl, combine salad dressing, sour cream and blue cheese, mix well, cover and refrigerate.

When ready to serve, heat oil in a large nonstick skillet over medium heat. Remove chicken strips from marinade with tongs or slotted spoon and stir-fry 5 minutes. Add remaining marinade and cook 5-7 minutes longer until chicken is thoroughly cooked and sauce is thickened.

Serve chicken with blue cheese sauce. Serves 8-10
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  #5  
Old 09-08-2007, 12:13 PM
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Default Layered Taco Dip

This wonderful, colorful dip is very popular and really looks beautiful. It became widely known in the 1980s. Substitute your favorite refrigerated dips for any of the layers to make it even easier!


INGREDIENTS:

16 oz. can refried beans
1 cup salsa
2 cups sour cream
2 avocados
2 Tbsp. lime or lemon juice
1 clove garlic, minced
2 Tbsp. sour cream
1 cup salsa
2 cups shredded lettuce
2 tomatoes, seeded and chopped
2 cups shredded Pepper Jack cheese
Tortilla chips

DIRECTIONS:

In medium bowl or platter, mix beans and 1 cup salsa and spread evenly on a 12" round platter.

Top with 2 cups sour cream.

Mash avocados with lime juice, garlic and 2 Tbsp. sour cream. Spread over sour cream on platter.

Top with remaining 1 cup salsa.

Sprinkle with lettuce, then tomatoes and cheese. Refrigerate 2 hours to blend flavors, then serve with tortilla chips and vegetables. Serves 10-12
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  #6  
Old 09-08-2007, 12:16 PM
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Default Beau Monde Dip

INGREDIENTS:

1 c. sour cream
1 c. mayonnaise
1 tsp. dill weed
1 tsp. parsley
1 tsp. minced onion
1 tsp. Beau Monde seasoning
1 glass jar or 2 foil pkg. dried beef (rinse well)
2 round 1 lb. loaves Swedish rye or pumpernickel bread

DIRECTIONS:

Mix first 6 ingredients.

Cut dried beef into small slices. Add to mixture.

Hollow out 1 loaf of bread for dip. Use center and second loaf of bread to dip, cut into bite-size pieces. Suggest doubling for a group (dip only).
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  #7  
Old 09-08-2007, 12:21 PM
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Default Easy Basic Chili

Being as I consider myself to be a "Texas girl," I don't put beans in my chili. Luckily, chili is a dish you can personalize any way you wish, so go for it. Here's a starting point for you:

INGREDIENTS:

1 pound mixed ground beef and sausage, browned and drained
1 medium onion, diced
1 green bell pepper diced
2 cups chopped celery
2 (28-ounce) cans diced tomatoes
1 (28-ounce) can whole, peeled tomatoes
Ground cumin
Chili powder
1 (14 1/2-ounce) can pinto beans, drained and rinsed (optional)
1 (14 1/2-ounce) can black beans, drained and rinsed (optional)
1 (14 1/2-ounce) can kidney beans, drained and rinsed (optional)
1 package chili seasoning mix

Shredded cheddar, sour cream, chopped green onions, for garnish

DIRECTIONS:

In a skillet brown ground beef and sausage, drain and set aside.

Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender.

Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.

Serve with Cheddar cheese, sour cream, green onions and fritos!
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  #8  
Old 09-09-2007, 09:58 PM
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Default

thanks.......these look delicious
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  #9  
Old 09-13-2007, 02:12 PM
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Default Hot Crackers

HOT CRACKERS

Ingredients:

1 box of saltine crackers
2 Tbsp crushed red peppers
1 package dry ranch dressing
1-1/2 cups canola oil
1 1-gallon plastic bag

Directions:

Mix the red peppers, ranch dressing and oil in the plastic bag.

Add all of the crackers and seal the bag. Turn the bag over every 15 minutes for an hour.

Voila! Hot (and YUMMY) crackers!
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Old 09-13-2007, 02:16 PM
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Default Chicken Enchilada Dip

Ingredients:

1 pound skinless, bonless chicken breast halves (or you can buy a roasted chicken)
1 8-0z package cream cheese, softened
1 8-oz jar mayonnaise
1 8-oz pkg. shredded cheddar cheese
1 4-oz can diced green chile peppers
1 jalapeno pepper, finely diced (optional)

Directions:

Preheat your oven to 350 degrees.

Place the chicken breast halves on a medium baking sheet and bake in the preheated oven for 20 minutes, or until no longer pink.

Remove chicken from oven, cool and shred.

Place the shredded chicken in a medium bowl and mix in the cream cheese, mayonnaise, cheddar cheese, green chile peppers and jalapeno pepper, then transfer the mixture to a medium baking dish.

Bake uncovered in preheated oven for 30 minutes, or until the edges are golden brown.
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