Tag Archives: Super Bowl recipes

Foodie Page

Crazy-Good Baby Calzones: Final Red Gold Recipe Contest Entry

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Calzones are so much more fun to eat if they fit in your hand.

Downsizing the standard size helps with dunking them into a ramekin filled with “Meaty Marinara” AND, by making multiple calzones you can try multiple varieties of stuffing.

Directions:

To create this recipe, you’ll need to a) make the dough; b) cook your marinara sauce; c)  set up your building area;  then, d) bake off the calzones.

Make your dough first so you can work on the rest of the process while the dough is doing its thing.  I make mine in our bread maker on the “dough” setting.

This recipe is from the 1987 (don’t laugh) West Bend bread maker book and is our family standard.

  1. Add 1.5 cups water (warm but not hot) and 4 T. olive oil to the bread pan.
  2. Add 4 cups flour, 1 tsp. sugar and 1 tsp salt to the pan. Make a slight well in the center of the dry ingredients and add 4 tsp yeast.
  3. Place bread pan into oven chamber, lock into place, and press the “dough” setting.  Most bread makers complete the dough process in about 1 hour and 20 minutes.
  4. Notes:  We usually add 2 tsps of Italian Seasoning and 1 tsp of ground black pepper to the dough to give the crust a great flavor. It’s also appealing because of the green flecks that show throughout the crust.

If you don’t have a bread maker, it’s not a problem.  Simply mix all the ingredients listed above together, knead until you achieve a nice elasticity in your dough, cover and let raise for one hour or until doubled in size.

Next, it’s time to make the meaty marinara sauce.  You’ll need these ingredients:

1 can Red Gold tomato sauce and 1 can of Red Gold crushed tomatoes

3 large cloves of garlic, minced

Freshly grated Parmesan (1/3rd cup; set aside some extra for garnish for later)

Approximately 30 leaves of fresh basil, slivered

15 slices of pepperoni, diced Continue reading Crazy-Good Baby Calzones: Final Red Gold Recipe Contest Entry →

Foodie Page

Red Gold Contest Super Bowl Spread: “Quarterback Wraps!”

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Here’s an idea that takes your normal Caprese salad and turns it inside out.  A perfect twist for a Super Bowl Sunday spread.  And, it’s almost as easy as it is delicious.  We should know.  Our neighbors came to sample the final product and all I have left is  plate full of emptiness. Here’s what you’ll need:

Ingredients:

2 cans Red Gold Diced tomatoes

2 packages of fresh mozzarella bite sized “pearls” (or one pound cut into small pieces)

A head of Bib (Butter) Lettuce

A bunch of basil (about 30 leaves or so)

And a completed recipe of special dressing (includes garlic, fresh Parmesan, brown mustard, olive oil, balsamic vinegar, sea salt and pepper)

Build your filling and wrap spread:

The first thing you’ll need to do is make the dressing. All you need is: 1 c. olive oil, 1/2 c. balsamic vinegar, 1 T. grated Parmesan cheese, 1/2 T. Dijon mustard, 1 tsp. sea salt, ground black pepper, and 3 smaller or two larger cloves of garlic – peeled and cut up a bit.  Put all these ingredients into the blender and blend until the dressing is emulsified and the color of light mud.  Yup – you’re gonna eat something that looks like mud.  The mustard and cheese help the emulsification process and help hold this together so it doesn’t separate. See this link for photos capturing the dressing making process.

Next, you’ll layer.  First, the fresh mozzarella. Put a fine dusting of ground black pepper on the cheese.  Then drain the tomatoes well (save the juice!), and cover the cheese.  Next, put the dressing in a baggie, cut a very small hole in one corner and use this like a pastry bag to drizzle the dressing evenly over the top of the tomatoes.  Finally, cover the top with finely sliced fresh basil, garnish…and you’re done!  Here are a few photos of the process…

Continue reading Red Gold Contest Super Bowl Spread: “Quarterback Wraps!” →

Foodie Page, Stockyards City Cookbook

Super Bowl = Super Food; part 1

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Editor’s Note – When we began this Stockyards City Cookbook Cook Through, I asked Jani and Whitni to tell it “straight up,” so our readers would know whether or not to try the recipes.  It looks like we’ve hit a few “don’t try” recipes, and I think that’s good to know…Thanks, Jani, for publishing the good AND the not-so-good!

Is the Super Bowl really about football?  Hold the phone!!  I know there are some diehard football fans that have already disagreed with me or else stopped reading.  But think about it – if it were really just about football and nothing else, we would be happy to sit in our homes and watch the game without all the fanfare.  Right?  I personally think it is about so much more than football.  Of course it is about football, but it is also about food, fellowship and lets face it, the commercials!

Now that I have established that February 6 is more than just a football game it is time to start planning your menu. So for the next two posts Whitni and I are going to share some recipes out of the Stockyards City Cookbook that you might want to serve at your Super Bowl Party.

Here is our menu for this week;
Slow Cooked Ribs
Great Potato Skins
Chex Party Mix Microwave
Chocolate Chip Cookies (with Bisquick)

So, lets get started.

Slow Cooked Ribs
by Celeste Rule Nelson

3-4 lb. Browned Country Style Pork Ribs

1 (12oz) Bottle Chili Sauce

2 T Worcestershire Sauce
2 T Hot Sauce
1 Can Cherry Coke
1 Jar Maraschino Cherries with Juice

Continue reading Super Bowl = Super Food; part 1 →