Super Bowl apps

[luv2cook]

We have been invited to the boss' house for Super Bowl Sunday. I did a search but it yielded no results. I need appetizer suggestions...help! It has got to be spectacular or DH won't hear the end of it!

[matt]

How about captain crunch chicken from planet hollywood? Or the asiago cheese dip Both are very tasty and maybe the crowd will like it? if you would like me to post both I will be glad to do it. Matt

[Mitchdoggy]

Originally posted by matt:
How about captain crunch chicken from planet hollywood? Or the asiago cheese dip Both are very tasty and maybe the crowd will like it? if you would like me to post both I will be glad to do it. Matt


Matt-I read your post. Could you post both appetizers. They sound great.

[Beth]

I have been wanting to try the asiago cheese dip, but I was also going to recommend the spinach cheese balls Lindrusso posted. I served them with 2 different mustards, a sweet-hot and a grainy. My favorite was the grainy (it was Boar's Head deli style with white wine and horseradish). I'll post that for you if you like. I can't do it know because I have to reset some of my settings and restart my computer to get to MasterCook. Kids games have been here.

Did you do a search for appetizers? Search just the topis, and you should get a couple of threads from pre-Christmas with lots of ideas (Gail had a phyllo triangles and there were some other phyllo iddeas, dips and such). I have a roasted garlic topped brie and a gouda that you scoop out, mix up, micro and then serve in the reserved shell. If those sound interesting, I'll dig them out and post.

[luv2cook]

thanks beth. I did a search but it was frustrating. I had to wade through tons of messages and frankly, just don't have the time to go through them all. CL, if you're listening: How about bolding the search word? That way you could skim messages rather than having to read them to find the word "chicken" etc...just a thought.

Is asiago like blue cheese? If it is I despise blue cheese. Gouda, what is that like taste wise?????? The cheeses I can do are cheddar, smoked cheddar, mots, feta, american, parmesan, etc. not anything remoted related to goat or blue - gag! http://www.cookinglight.com/bbs/eek.gif

[goldilocks]

luv2cook,

i always make chili queso (and will make this year too). this is not light (it could be), but easy and delicious and always eaten up. take a block of cream cheese and cut in cubes. melt cheese with a can of chili in a skillet. you can garnish with cheddar cheese, tomatoes, green onions, cilantro, etc. serve with tortilla chips. i combine the ingredients in a small cast iron skillet, melt it, and serve it in the skillet. it is really good!

[Nullsy]

Luv2cook,
If you're looking for something a little different and not necessarily low-fat then I suggest sauerkraut balls. Being from Cincinnati this is a staple at Oktoberfest. I found a great recipe and made it a couple of times over the holidays and they were gobbled up. I served them with some sweet-hot mustard but they're good all by themselves. Give a holler if you need the recipe.

[laden]

Luv2cook--

Asiago is very similar to parmesan. And the dip is very good.

[luv2cook]

oh, boy. THen I definitely will try the asiago recipe. Nullsy - would you please post that recipe?

I've never had saurkraut (sp) but I am always open to new things because I hate coconut but it's awesome in some stuff so I hate to condemn a recipe based on my despisement (if that's a word) but I can't get past the cheese thing. You can't hide blue cheese from me or goat...I can taste it in anything. http://www.cookinglight.com/bbs/tongue.gif

I thought about queso but will inquire if someone else is bringing that. That's usually a staple that someone always beats me to. I am *never* that lucky to bring something that easy!

[Nullsy]

luv2cook,
Never had sauerkraut!!!!! I can't even imagine. Just kidding, we grew up eating sauerkraut so it's very commonplace in our house and our families. If you make these just give yourself enough time to let the mixture chill before you shape them into balls-they just stay together better. My sister-in-law who doesn't like sauerkraut even liked these. Enjoy!

Sauerkraut Balls

1 lb. pork sausage, crumbled
1/4 c. finely chopped onion
1 (14 oz.) can sauerkraut,
drained
2 Tbsp. fine bread crumbs
1 (3 oz.) pkg. softened cream
cheese
1 tsp. prepared mustard
1/4 tsp. garlic salt
1/8 tsp. pepper
2 eggs, well beaten
1/4 c. milk
3/4 c. fine bread crumbs
2 Tbsp. parsley
flour

In a skillet cook sausage and onion until browned;
drain. Add well drained kraut and 2 tablespoons bread crumbs.
Combine cream cheese, parsley, mustard, garlic salt and pepper.
Stir into sauerkraut mixture. Chill. Shape into 3/4 inch
balls and roll in flour. Combine eggs and milk. Roll floured
balls in egg mixture, then in bread crumbs. Deep fry until
brown.
Note: These may be frozen. Thaw and reheat at 375 degrees.
These take time, but they are so-o-o good.

[luv2cook]

I don't have a fryer. Could they be baked?

[Nullsy]

You could try to bake them but I don't know if you would get that crispy shell. I don't have a fryer either so I just used my smaller frying pan and put a 1/3 to 1/2 cup oil in and heated over medium until hot(350 degrees-something like that) and then since the balls aren't submersed in oil I just turned them over after a couple minutes to get them brown and crispy all over. Hope this helps!

[saw]

Since you said you like feta cheese, I would suggest the creamy feta-spinach dip from the January 2000 issue. It is absolutely one of the best dips I have ever had, and I have made it on a number of occasions for others and everyone has really enjoyed it. I have always served it with the crostini from that same issue, but you could use chips or something other dipper as well.

[Beth]

Luv2cook, first, Asiago is nothing like blue cheese...It's more closely related to parmesan or romano, but a little different. Very good with breads. Gouda is a Dutch soft or semi-soft cheese with a flavor not as sharp as a cheddar, but not as mellow as mozzerella. Since you like both of those, I think you would like Gouda.

Meanwhile, here's the recipe for the spinach balls. They can be made ahead and frozen (If you won't be able to heat them there, a bun warmer tile or a pizza stone will help keep them warm). Everyone liked these, even with all that green stuff!


* Exported from MasterCook *

SPINACH BALLS

2 packages frozen chopped spinach -- (10-ounce)- thawed and squeezed dry
2 cups crushed herb stuffing mix (almost one small bag of Pepperidge Farms)
1 cup firmly packed grated Parmesan cheese
1/2 cup butter -- melted
4 scallions -- chopped (I had onions, so used them and added a little gaarlic)
3 eggs
1 dash nutmeg

Combine all ingredients in a large bowl. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Arrange spinach balls on an ungreased cookie sheet and bake 10 to 15 minutes at 350º or until lightly browned. Serve with your favorite mustard for dipping (my favorite was the Boar's Head deli style).

While I'm at it, here's Gails Spinach Pies I also wanted to make over the holidays but haven't gotten to yet:


* Exported from MasterCook *

Spinach Pies

Filling
2 packages frozen chopped spinach -- defrosted and squeezed dry
4 eggs
1/2 pound feta cheese -- crumbled
1 bunch green onions -- chopped
1/4 cup chopped parsley
1/4 cup chopped fresh dill or 1 tablespoon dried dill
1/2 pound butter -- melted
1 pound package prepared phyllo dough

The Frug, from whom this recipe comes, suggests placing a sheet of dough on your work surface, buttering it, then repeating with another on top. He then places about 2 tablepoons of filling on the narrow end and rolls them rather like burritos.

I prefer the triangle method, probably because that's the way I always see these served. I plop down two sheets of phyllo and slice lengthwise into three long strips. Rather than double-buttering, I only brush the sheet on top. Use a healthy spoonful of filling and fold the things up in triangles, as if you're storing away an American flag.

Brush the tops with more butter and bake at 400 degrees somewhere around 25 minutes until they're golden brown.
Yummy!
(From The Frugal Gourmet Cooks Three Ancient Cuisines)Gail (edited 11-02-2000).]

[SusanL]

Luv2cook, I really loved this recipe for Provencale Tarts, easy to make and delicious! You are probably looking for something more substantial, but if not, give them a try. I hope no one minds my resubmitting them, they were our new find this holiday.

Provencale Tarts
1 sheet puff pastry
1/3 c purchased tapenade- I used a prepared olive spread and added chopped kalamato olives
8 cherry tomatoes, quartered
4 oz. crumbled feta cheese
fresh herb sprigs-(optional)I didn't have any
Cut puff pastry into 16 squares. (I Pammed the muffin cups, but it didn't say that in the recipe.)Place each square into a 2 1/2" muffin pan cup. Place about 1 t of tapenade in each square. Top with 2 cherry tomato pieces and some feta cheese. Bake 425 degrees for 12 - 15 minutes until golden brown, I watched after 10 minutes. Remove and serve with fresh herbs sprigs if desired.

[sushibones]

SusanL--Thanks for the reminder about this very wonderful appetizer.

I made the Provencale Tarts for just my DH and self because they sounded so good. They were very easy to make, very elegant looking, and delicious! I substituted a sun-dried tomato and olive relish that a friend had given us, and also used small chunks of roma tomatoes, because the cherry tomatoes in the store that week didn't look very good. I also did not use the fresh herbs. Didn't matter--these were wonderful. The puff pastry puffs up (who would have thought?) around the filling and just looks beautiful. My DH and I were very glad that we didn't have to share these with anyone else.

[kabs]

I have to second the recommendation for the asiago dip. Made it for an appetizer party and was one of the first to go! Unfortunately, it's not the prettiest to look at, as the sun-dried tomatoes kind of bleed into the rest of the dip and its comes out kind of brown. But...it tastes great!

[SusanL]

Thanks sushibones, we really loved them, also. Food tv has many recipes, dips are at this website if you are interested in furthering your search as well as other appetizers, go to the site and hit home. Let us know what you make. http://www.foodtv.com/holidays/superfanfarediprecipes/0,2651,,00.html

[This message has been edited by SusanL (edited 01-22-2001).]

[luv2cook]

hey, thanks you guys for the help. These sound awesome! I think I'm going to try them anyway - super bowl party or not. My server was down yesterday. Now I have to play catchup!