Super Bowl Sunday is one of America’s biggest eating days. The following recipes are sure to keep hungry fans happy as they gather around the television set for the big game.
Homemade Party Mix
Recipe from chef Emeril Lagasse.
1/2 pound cashews
1/2 pound hot roasted peanuts
2 cups pretzel nuggets
8 cups waffle cereal (such as Chex)
1 cup butter
1/2 cup Worcestershire sauce
2 tablespoons Creole seasoning
Preheat oven to 325 degrees.
In a large bowl, combine nuts, pretzels and cereal. Melt butter with Worcestershire sauce and drizzle over nut mixture; sprinkle with Creole seasoning. Toss to coat completely, pour onto a cookie sheet and bake until crisp, about 25 minutes.
Yield: About 12 cups.
Cinnamon Red Hot Popcorn
Recipe from Frank’s Original Red Hot Cayenne Pepper Sauce.
10 cups air-popped popcorn
1-1/2 cups coarsely chopped pecans (7 ounces)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup light corn syrup
3 tablespoons cayenne pepper sauce
2 tablespoons honey
6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into thin pats
1 tablespoon ground cinnamon
Preheat oven to 250 degrees.
Place popcorn and pecans in 5-quart ovenproof bowl or Dutch oven. Bake 15 minutes.
Combine sugars, corn syrup, pepper sauce and honey in 2-quart saucepan. Bring to a full boil over mediumhigh heat, stirring just until sugars dissolve. Boil for about 6 minutes to 8 minutes, or until mixture reaches soft-crack stage (290 degrees on candy thermometer). Do not stir. Remove from heat.
Gradually add butter and cinnamon to sugar mixture, stirring gently until well blended. Pour over popcorn, tossing to coat evenly. (If popcorn mixture sets too quickly, return to oven to warm again. Popcorn mixture may be shaped into 3-inch balls while warm, if desired.)
Spread popcorn mixture on greased baking sheets, using two forks. Cool completely. Break into bite-size pieces. Store in an airtight container up to 2 weeks.
Yield: 18 cups.
Crisp and Spicy Cheese Twists
Recipe from Weight Watchers magazine.
1/4 cup grated Parmesan cheese
1 teaspoon paprika
1/8 teaspoon ground red pepper
1 (10-ounce) can refrigerated pizza crust dough
Butter-flavored cooking spray
Preheat oven to 425 degrees.
Combine cheese, paprika and red pepper in a small bowl. Stir well; set aside.
Unroll pizza dough and roll into a 12- by 8-inch rectangle. Lightly coat surface of dough with cooking spray and sprinkle with 2 tablespoons of the cheese mixture. Fold dough in half to form an 8- by 6-inch rectangle.
Roll dough again into a 12- by 8-inch rectangle. Lightly coat surface of dough with cooking spray and sprinkle with remaining cheese mixture. Using fingertips, press cheese mixture into dough.
Cut dough into 16 strips, each 8 inches long. Gently pick up both ends of each strip and twist dough. Place twisted strips of dough inch apart on a large baking sheet coated with cooking spray. Bake for 8 minutes or until light brown. Remove twists from pan and let cool on wire racks.
Yield: 6 servings.
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