i love me some superbowl nachos!! i found some great recipes online last year...but basically it''s just your option of chips (i like blue chips for color), shredded 2% cheddar cheese, can of refried beans, can of sliced black olives, low-fat sour cream, and some yummy jarred salsa. heat up the beans in the microwave, prepare a big bed of chips on a bowl, layer the beans over the chips...then sprinkle cheese over the hot beans, add black olives sprinkled all over, then put on small dabs of sour cream at about 4-5 points on the plate as well as the same thing with salsa. sprinkle sliced jalapenos around as well or serve them on the side for people to add. if you want to you can also add in some cooked lean ground beef flavored with taco seasoning or something similar. but i like mine veggie just as well. you can also use monterey jack instead of cheddar.
this year for my friend''s party i am making grandma''s famous 7 layer dip (i''m having her write it all down for me!!)...and on the menu are tamales, salsa and chips, gaucamole and chips, sausage queso with chips, my dip...white yummy sangria and various other goodies i can''t recall. yum.
These are two of my absolute easiest, and yummiest.
1/2 c. mayo (real)
8 oz. cream cheese
1/2 c. chopped parsley (I just put a good sprinkle of dried instead)
2 Tbsp. minced onion
1 clove garlic minced, or more if you like (I use the already minced in the jar)
1 hardboiled egg
Soften cream ch. Meantime, cut egg in half, seperate white and yolk, finely chop both, keeping seperate.
Mix all but chopped yolk, put in serving dish. Sprinkle top with yolk. Serve with wheat thins.
Careful, it''s addicting....
Crab Dip on Sourdough
1/2 c. mayo (real)
1/2 c. canned Parmesan cheese
2 green onions, chopped
6 oz. can crabmeat
Drain crab, mix all. Let sit at least 12 hours, better as time goes. You could do it up to 2 days ahead.
Serve with whatever form of sourdough bread/baguettes you like. I get the long, slender loaves, and slice semi thin to go with.
My husband is making his famous Cuban burgers for our main course. (he''s not Cuban...half Persian, actually...go figure)
Anyhow, they are verrrry high in calories, so we only have them once in a blue moon.
The recipe is from Bobby Flay:
1 pound ground chuck
Salt and freshly ground black pepper
1/2 cup best quality mayonnaise
3 cloves roasted garlic, pureed
1/4 cup Dijon mustard
4 hamburger buns
4 slices thinly sliced smoked ham
8 slices thinly sliced Swiss cheese
2 dill pickles, sliced into 1/4-inch thick slices
Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides and cook in a saute pan over high heat to medium doneness, about 2 to 3 minutes per side.
Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard.
Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the burger with a slice of ham then another slice of cheese then the pickle slices. Place the tops of the bun over the pickles and cook on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat with a heavy skillet placed on top of the burger to press the sandwich. Cook until golden brown and cheese has melted
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