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    You are in: Home / Cookbooks / A Sippin' and Feastin' Super Bowl Buffet
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    12 recipes in

    A Sippin' and Feastin' Super Bowl Buffet

    Super Bowl Sunday is an excuse to invite lots of people over to eat 'til they drop. Some only like to snack, some like a comfort soup and others like sandwiches. Here are some recipes from me and other Zaarites that people can graze on to their hearts' content. For dessert, I usually make cupcakes with white frosting and sprinkle colored sugars on top representing the team colors playing. (Note: Please note changes to Italian beef recipe given in my review.) Thanks Thorsten for the cover photo!

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    This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months. You can make this soup with any pre-cooked chicken or turkey. We used store-bought rotisserie chickens, but leftover Thanksgiving turkey will work just as well. When reheating, the hominy may pop in the microwave, so the soup should be thawed overnight in the refrigerator, then reheated over low heat on the stove.

    Recipe #156550

    This is one of the most common margaritas that we make at my house, its extremely simple and extraordinary on the taste buds!!!

    Recipe #89967

    Good for when you're grillin' and chillin'

    Recipe #230429

    Unlike guacamole, everything is hand-chopped. I use it as a salsa for arepas, a chopped salad with meals, a chunky dip for corn chips.

    Recipe #144224

    This not so healthy, but oh so good, sauce is great with almost anything! Especially good with fried foods, but also works with tortilla chips (hmmmm... those are fried, too, huh?) and vegetables. It has a kick, but you could omit one of the jalapenos to tone it down.

    Recipe #251392

    This is from a great little restaurant in South Louisiana. I begged and begged for the recipe until they finally caved in. ***Edited on June 9, 2008--I would suggest tasting the dip before adding any salt. Depending on your mayo, you may or may not need any***

    Recipe #196226

    I used to call these Hanky Pankies (why is beyond me!). After I made them at my Super Bowl party the first time the Bears won many years ago, it's been a tradition every Super Bowl since. (7/5/07...Note: These are supposed to be served hot and kept warm, if possible. During the holidays I make a double batch and freeze them in large Ziplock bags with layers of wax paper or foil between each layer. Then you have a no-fuss appetizer when people pop by that you don't have to pry apart when you only want to bake a portion of them!)

    Recipe #207525

    Every time I try another stuffed mushroom recipe, I return to this one because of its different and delicious taste and ease in making. My family jokes when I return to my old stand-by saying, "These are the bestest!" I've been making them for 25 years now (since I was 3 -- ha-ha!)

    Recipe #220849

    The most charming place I have ever eaten was the Inn On Brushy Creek in Austin when I lived there in the mid 80's. It was a small house converted into a dining room and kitchen that only served 12 tables at a time and they were only open on the weekends. It was BYOB and the family cat was always basking on the hearth of the fireplace but would occasionally patrol the room looking for attention. The proprietors were a charming elderly male couple who would visit you tableside to make sure dinner was perfect, which it always was. You never knew what was on the menu for the evening because they changed the menu every weekend but the meals were always world class. You would have your choice of the fish, chicken, or beef. But- they always served this soup as a first course. After months of pleading and an impromptu performance of "Stand By Your Man" to a stunned but enthusiastic dinner crowd, they gave me the recipe and a standing ovation. Delighted but humiliated, I asked what the name of the House Soup really was, and they said, "Two Old Queens Soup!" The dining room roared with laughter. That was the most enjoyable meal I ever had.

    Recipe #162173

    Portillo's restaurant, in Chicago, are famous for their beef sandwiches. This would be one of those dishes you could make for your family and freeze leftovers for another meal.

    Recipe #29955

    My mom fixed these for the Christmas and I had to have her make another batch the next day when my sister ate the last. From Food Network's Everyday Italian. Original recipe calls for pancetta but it shreds too much. Cannellini beans are Italian white kidney beans.

    Recipe #149480

    17 Reviews |  By Kim127

    I used to eat this all the time as a kid and just ran across the recipe again in a church recipe collection cookbook. I'm not a huge fan of gelatin salads,(they always sound kinda funky) but this one, I like. A little tart, a little sweet.

    Recipe #57774


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