Super Bowl Ecookbook

The Ultimate Super Bowl eCookbook
Letter from the Editor
Dear Recipe4Living Member,
Welcome to your best source for Super Bowl recipes on the internet. Within this
eCookbook, you will find more than 100 of our best recipes for watching the big
game, including recipes for chili, chicken wings, salsa and more!
Need some entertaining tips? Check out www.Recipe4Living.com for themed

parties, decorating ideas and fun ways to present your dishes.
Our eCookbooks are completely FREE and are an exclusive service for our
members. If you would like to share this amazing collection, please pass it along to
friends and tell them to signup at Recipe4Living for even more!
If you think we're missing a recipe or you want to share your own, please visit the
site and submit your recipes now!
Please enjoy your Ultimate Super Bowl eCookbook!
Happy Cooking,
Maxine
Editor
www.Recipe4Living.com
Blog: www.ChewOnThatBlog.com
2
You can find this recipe and more than 14,000 others at www.Recipe4Living.com.
Browse our collection and submit your own favorites!
Table of Contents
Bratwursts ....................................................................................................................................... 5
Braised Bratwurst........................................................................................................................ 5
German Style Braised Bratwurst ................................................................................................ 6
Brats and Beer on the Grill ......................................................................................................... 7
Grilled Bratwurst with German Potato Salad ............................................................................. 8
Cheese-Stuffed Brats .................................................................................................................. 9
Grilled Bratwurst and Onion Sandwiches................................................................................. 10
Brewed Bratwurst Sandwiches with Caraway Kraut................................................................ 11
Classic Backyard Beer Brats..................................................................................................... 12
Bratwurst in Beer with Sauerkraut Relish ................................................................................ 13
Crockpot Sausage Kraut ........................................................................................................... 14
Chili .............................................................................................................................................. 15
3-Bean Vegetarian Chili ........................................................................................................... 15
Excellent Mexican Chili ........................................................................................................... 16
White Chili................................................................................................................................ 17
Basic Texas Chili ...................................................................................................................... 18
Crockpot Chili Verde................................................................................................................ 19
Crockpot Chunky Pork and Sausage Chili................................................................................ 20
Spicy Pineapple Pork Chili (Crockpot)..................................................................................... 21
Chicken and Corn Chili ............................................................................................................ 22
Chili con Carne ......................................................................................................................... 23
Vegetable Chili ......................................................................................................................... 24
Wicked Hot Chili ...................................................................................................................... 25
Beef and Macaroni Chili........................................................................................................... 26
Tempeh Chili ............................................................................................................................ 27
Guacamole ................................................................................................................................... 28
Fresh Guacamole ...................................................................................................................... 28
Guacamole ................................................................................................................................ 29
Easy Guacamole........................................................................................................................ 30
Guacamole with Roasted Garlic ............................................................................................... 31
Fat-Free Guacamole.................................................................................................................. 33
Guacamole Dip ......................................................................................................................... 34
Avocado Dip with Chilies......................................................................................................... 35
Other Dips and Spreads ............................................................................................................. 36
Creamy Red Pepper Dip with Vegetables ................................................................................ 36
Fabulous Crab Dip .................................................................................................................... 37
Spinach Dip............................................................................................................................... 38
Baked Crab Dip......................................................................................................................... 39
Fried Brie .................................................................................................................................. 40
BLT Dip .................................................................................................................................... 41
Bread Bowl Bacon Dip ............................................................................................................. 42
Spinach Artichoke Dip.............................................................................................................. 43
Crockpot Crispy Kielbasa with Cheese Dip ............................................................................. 44
Zesty Italian Zucchini Dip Recipe ............................................................................................ 45
Dill, Feta and Garlic Cream Cheese Spread ............................................................................. 46
3
Buffalo Chicken Wing Dip ....................................................................................................... 47

Pizza ............................................................................................................................................. 48
Veggie and Sausage Supreme Pizza ......................................................................................... 48
Homemade Pizza ...................................................................................................................... 50
Margherita Pizza ....................................................................................................................... 52
Zucchini Pizza........................................................................................................................... 53
Bean and Corn Pizza................................................................................................................. 54
Garlic Chicken Pizza................................................................................................................. 55
Confetti Vegetable Pizza........................................................................................................... 56
Grilled Veggie Pizza ................................................................................................................. 57
Buffalo-Style Chicken Pizza..................................................................................................... 58
Shrimp Pizza ............................................................................................................................. 59
Chicken Avocado Pizza ............................................................................................................ 60
Portabella Pizza......................................................................................................................... 61
Garlic and Pine Nut Pizza ......................................................................................................... 62
Salsas ............................................................................................................................................ 63
Avocado Mango Salsa .............................................................................................................. 63
Chunky Salsa ............................................................................................................................ 64
Pineapple Salsa ......................................................................................................................... 65
White Salsa ............................................................................................................................... 66
Black Bean Salsa....................................................................................................................... 67
Fresh Tomato Salsa................................................................................................................... 68
Citrus Salsa ............................................................................................................................... 69
Cool Cucumber Salsa................................................................................................................ 70
Black Bean and Corn Salsa....................................................................................................... 71
Tangy Olive Salsa ..................................................................................................................... 72
Corn Salsa ................................................................................................................................. 73
Wings............................................................................................................................................ 74
Tommy Wings .......................................................................................................................... 74
Buffalo Wings........................................................................................................................... 75
Spicy Tex-Mex Drumettes........................................................................................................ 76
Chicken Wings with Peanut Sauce ........................................................................................... 77
Hooters Buffalo Chicken Wings............................................................................................... 78
Baptist Church-Fried Chicken Wings....................................................................................... 79
Honey-Pineapple Chicken Drumettes (Crockpot) .................................................................... 80
Southern Chicken Wings with Spicy Barbecue Sauce ............................................................. 81
Baked Hoisin Sauce Chicken Wings ........................................................................................ 82
Sweet and Gooey Chicken Wings............................................................................................. 83
Chicken Wings Pacifica............................................................................................................ 84
Baked Barbecue Wings............................................................................................................. 85
4
Bratwursts
Braised Bratwurst
Add your favorite dark beer or your sweetest Riesling wine to your brats and enjoy.
Ingredients
5 bratwurst sausages
1 C. chopped onions
1 C. chopped apples
1 C. chopped carrots
1/2 Cabbage - sliced into 5 wedges
1 Tbs. caraway seeds
1 bottle dark beer, or 1 C. Riesling wine
Salt and pepper
Directions
Start with 2 C. of water and simmer the sausages in a skillet, this leaches out some of the fat and
keeps the sausage from getting too brown. When the water evaporates, brown the sausages on
both sides. Add onions and cook until the onions are clear and lightly browned. Add apples and
cook until soft. Add carrots and cabbage, caraway and
the beer or wine. Add salt and pepper to taste. Cover and simmer for 1 hour or until the cabbage
is tender.
My Recipe Notes:
5
German Style Braised Bratwurst

Cooked with apples, cabbage, and, of course, German dark beer, these brats are superb.
Ingredients
5 bratwurst sausages
1 C. chopped onions
1 C. chopped apples
1 C. chopped carrots
1/2 cabbage sliced into 5 wedges
1 Tbs. caraway seeds
1 bottle German dark beer
1 beef bouillon cube
pepper to taste
Directions
Start with 2 C. of water and simmer the sausages in a skillet, this leaches out some of the fat and
keeps the sausage from getting too brown. When the water evaporates brown the sausages on
both sides, making sure they are cooked through. Set aside. Add onions and cook until they are
translucent and lightly browned. Add apples, carrots, cabbage, caraway and the beer. Add the
beef bouillon and pepper. Cover and simmer until the cabbage is tender. The last 5 minutes, add
the brats to bring back up to temperature. Serve with a nice German brown bread or crusty rolls.
My Recipe Notes:
6
Brats and Beer on the Grill

The essence of Wisconsin tailgating – this is the ultimate football afternoon menu.
Ingredients
6 fresh bratwursts
1 12 oz. can beer (not dark beer)
1 medium onion, chopped
6 peppercorns
4 whole cloves
6 hard rolls
Directions
Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20
minutes. Drain. Grill bratwursts 2-5 inches from charcoal about 10 minutes, until browned.
Sprinkle with water to form a crisp skin. Serve in hard rolls with coarse grain mustard.
Yield: 6 servings
My Recipe Notes:
7
Grilled Bratwurst with German Potato Salad

This perfect summer meal gives a nod to German fare. It's an ideal menu for tailgating or a
family barbecue.
Ingredients
4 12 oz. cans beer

1 1/2 lb. Bratwurst sausage links (2-3 oz. links)
2 lb. baking potatoes, peeled and medium diced
Salt
6 oz. raw bacon, chopped
1 C. chopped onions
Freshly ground black pepper
1/4-1/3 C. apple cider vinegar
1/4 C. whole grain mustard
4 hard-boiled eggs, sliced
1/4 C. chopped green onions
Drizzle vegetable oil
12 slices or 6 rolls, dark bread, warm
Crock whole grain mustard
Directions
In a saucepan, over medium heat, bring the beer up to a simmer. Add the sausages and cook until
plump, about 4-6 minutes. Preheat the grill. In a saucepan, over medium heat, cook the potatoes
in salted water until tender, about 15 minutes. Remove and drain well. Keep warm.
In a sauté pan, over medium heat, cook the bacon until crispy. Add the onions. Season with black
pepper. Sauté for 1 minute. Remove from the heat. In a large mixing bowl, combine the cooked
potatoes, crispy bacon/onions with fat, vinegar, to taste, mustard, eggs, and green onions. Season
with salt and pepper. Mix well. Using the back of a spoon, mash the mixture together. The salad
should be well blended but with some lumps.
Lightly brush the sausages with oil. Place on the grill and cook for a couple of minutes on each
side. Remove the sausages from the grill. Mound the potato salad in the center of each serving
plate. Lay the sausages next to the salad. Garnish with parsley. Serve with the brown bread and
mustard.
My Recipe Notes:
8
Cheese-Stuffed Brats
The ultimate BBQ fare, this brat recipe will have your guests screaming for more! So delicious
they might even take a break from the football game!
Ingredients
5 fully cooked bratwurst or knockwurst (about 1 lb.)

2 oz. Monterey Jack cheese with caraway seed
2 green onions, thinly sliced (1/4 C.)
5 slices bacon
5 French-style rolls or frankfurter buns, halved lengthwise
Catsup, mustard, chopped onion, and/or pickle relish (optional)
Directions
Cut a lengthwise slit in each bratwurst or knockwurst about 1/2 inch deep. Cut cheese into five 2
1/2x1/2x1/4-inch strips. Insert a cheese strip and some of the green onion into each brat or
knockwurst. Wrap a slice of bacon around each. Fasten the bacon with wooden toothpicks.
For a charcoal grill, arrange preheated coals around a drip pan in a grill that has a cover. Test for
medium heat above the pan. Place brats, cheese side up, on the grill rack directly over the pan.
Cover and grill for 5-10 minutes or until bacon is crisp and cheese is melted. For a gas grill,
preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place brats on grill rack; cover
and grill.
Place brats in French-style rolls or buns. If desired, serve with catsup, mustard, chopped onion,
and/or pickle relish.
Yield: 5 servings
My Recipe Notes:
9
Grilled Bratwurst and Onion Sandwiches

Serve these up at your next tailgate and you'll be the hit of the party.
Ingredients
8 fully cooked bratwursts, halved

1/2 C. beer or water
1/3 C. Dijon mustard
2 Tbs. olive oil
2 Tbs. fresh minced thyme or 2 tsp. dried
Large sweet onion, sliced thickly
Directions
Combine the beer, mustard, olive oil and thyme in a small bowl. Brush both sides of the onion
slices and bratwurst with mixture. Grill until the onion is tender and browned. (10-15 minutes).
Grill the Bratwurst turning often until no longer pink inside 15 minutes. Place bratwurst on the
buns to serve. Separate grilled onions into rings, and place on the bratwurst.
My Recipe Notes:
10
Brewed Bratwurst Sandwiches with Caraway Kraut

These sandwiches are perfect for tailgating – just marinate before the game! You'll be feeling
like you're back in Wisconsin in no time.
Ingredients
Marinade:
2 12 oz. bottles beer
1 large onion, chopped
6 Tbs. brown mustard
1 tsp. caraway seeds
1 tsp. ground coriander
12 5 oz. uncooked bratwursts
Caraway kraut:
2 Tbs. butter
1 small onion, chopped
2 tsp. caraway seeds
2 tsp. brown mustard
2 C. drained sauerkraut
Freshly ground pepper
Sandwiches:
8 Kaiser rolls or 16 large slices of rye bread brown mustard
8 thin slices cheese, such as Swiss, provolone, Gouda or Gruyere
1 C. chopped dill pickles
Directions
For marinade, combine beer, onion, mustard, caraway seeds and coriander in a large saucepan.
Heat to boil; reduce heat, simmer 5 minutes. Add bratwursts; simmer, covered, 15 minutes.
Remove from heat, leave brats in liquid. Heat grill to high.
For kraut, melt butter in medium saucepan over medium heat. Stir in onion and caraway seeds;
cook until onion turns translucent, about 3 minutes. Stir in mustard, sauerkraut and pepper to
taste. Reduce heat to low; cover, keep warm. Drain brats; discard marinade. Halve brats
lengthwise; cut halves in half crosswise. Grill brat pieces uncovered until browned but still juicy,
about 2 minutes per side. Toast rolls, cut side down, on edge of grill, about 30 seconds.
To assemble sandwiches, coat both sides of each toasted roll with mustard. On bottom roll, add
slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top. Close with top
roll; push roll down to mingle juices and ingredients. Repeat with remaining ingredients.
My Recipe Notes:
11
Classic Backyard Beer Brats

Add your favorite brand of beer and some brats and your ready to watch that favorite sporting
event.
Ingredients
2 (12 oz.) cans beer

2 tsp. sugar
1/2 tsp. black pepper
Disposable foil pan
10 fresh bratwurst
3 onions - sliced
2 Tbs. vegetable oil
10 rolls or hot dog buns - toasted
Directions
Preheat grill for indirect cooking over medium-high heat. Mix beer, sugar and pepper in a foil
pan centered on grate. Brush brats and onion slices with oil and grill over coals on either side of
foil pan until nicely browned, turning once. Place brats and onion slices in the beer mixture,
cover pan with foil and continue cooking for 20 to 30 minutes longer. Serve brats and onions on
rolls with your favorite condiments.
Yield: 10 Servings.
My Recipe Notes:
12
Bratwurst in Beer with Sauerkraut Relish

Flavorful, marinated brats are grilled and served on rolls or buns with homemade sauerkraut
relish.
Ingredients
6 fresh bratwurst
3 - 12 oz. cans beer
6 soft French sandwich rolls or hot dog buns, split and toasted
Various Mustards
Sauerkraut Relish:
3 Tbs. vinegar
1 Tbs. sugar
1 tsp. pickling spice
1 tsp. caraway seed
1 (8 oz.) can sauerkraut, rinsed and drained
1/4 C. finely chopped sweet red pepper
Directions
Prick several holes in the skin of the bratwurst. In a large pot combine bratwurst and beer and
bring to a boil. Reduce the heat and simmer, covered for about 20 minutes or until no longer pink.
Drain. Grill bratwursts over medium heat for 7 to 8 minutes or until bratwurst skins are golden,
turning frequently. Serve on rolls or buns with mustards and if desired, sauerkraut relish. For
relish: Combine vinegar and sugar. Cook and stir until sugar is dissolved. Stir in pickling spice
and caraway. Stir in sauerkraut and pepper. Cover and chill until serving time. Serve with
bratwursts.
My Recipe Notes:
13
Crockpot Sausage Kraut

Very tender and great flavor! Try these on fresh sourdough rolls.
Ingredients
1 package bratwurst (or bockwurst, knockwurst, etc) - I used 6 pieces

1 package fresh sauerkraut (you could use 1 medium can)
1/2 bag frozen potato chunks (like homestyle hash browns)
1 small brown onion, chopped
1 can beer
garlic to taste
Directions
Add beer to crock pot. Drop sausages in, and add onions, sauerkraut and potatoes. Chop garlic
and add to top. Simmer 3-4 hours.
My Recipe Notes:
14
Chili
3-Bean Vegetarian Chili
Pinto, kidney, and black beans are blended in a flavorful and hearty-healthy chili.
Ingredients

1/2 onion, chopped
4 to 5 cloves garlic, minced
1 (12-oz.) packaged pre-browned vegetable-protein crumbles (thawed, if
frozen)
1 (15-oz.) can pinto beans, rinsed and drained
1 (15-oz.) can kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can diced tomatoes, including liquid
1 (15-oz.) can tomato sauce
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper or chili powder, or more to taste
1 tsp. ground cumin
shredded sharp Cheddar cheese
Directions
In a large (three-quart) saucepan, heat oil over medium-high heat. Add garlic and onion and
sauté until onion is tender but not browned. Add pre-browned crumbles and cook for a few
minutes, stirring, until heated through. Add beans, diced tomatoes with liquid and tomato sauce,
and stir all ingredients together. Stir in the salt, pepper and spices. Bring chili to a slight boil and
then turn down to a low simmer and cover. Let simmer for about 20 minutes, stirring
occasionally. Serve in bowls topped with shredded sharp Cheddar cheese. Accompany with
freshly made cornbread or gold corn tortilla chips, if desired. Makes 4 to 6 servings.
My Recipe Notes:
15
Excellent Mexican Chili

This crockpot recipes kicks it up a notch for those spice-seekers.
Ingredients
1 lb ground beef
15 1/2 oz can chili beans, hot and spicy
15 1/2 oz can chili beans, hot
28 oz tomatoes, cut up
6 oz tomato paste
1 1/2 C. celery, chopped
1 C. onion, chopped
1/2 C. green pepper, chopped
4 oz chili peppers, drained seeded and chopped
2 Tbs. sugar
1 bay leaf
1 tsp salt
1 tsp marjoram, dried -- crushed
1/2 tsp garlic powder
1 dash pepper
4 oz mushrooms (optional)
Directions
In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green
chilies, mushrooms, sugar, bay leaf, salt, marjoram, garlic powder and pepper. In skillet brown
ground beef; drain and stir into tomato mixture. Cook on low for 8 to 10 hours. Skim off excess
fat. Remove bay leaf; stir before serving.
My Recipe Notes:
16
White Chili
The title comes from the Great Northern beans featured in this healthy , chicken-chili recipe.
Ingredients

1 white onion
1 3-5 lb. fryer chicken, cut in pieces
2 tsp. ground oregano
Cavender's seasoning
2 tsp. ground coriander
1 tsp. garlic powder
2 tsp. ground cumin
Tabasco to taste
1 tsp. salt
20 oz. chicken broth
1 4 oz. can chopped green chilies
3 15.8 oz. cans Great Northern Beans
Salt to taste
Directions
Sauté onion in vegetable oil. Add chicken pieces and cover with water. Add seasonings. Cook
chicken until done. Remove chicken from broth, cool and cube. Reserve enough broth to equal
20 oz. Stir cubed chicken into the broth. Stir in remaining ingredients until well blended. Bring
to a boil. Reduce heat to low. Simmer for 15 to 30 minutes. Even better the next day. Yield: "a
bunch."
My Recipe Notes:
17
Basic Texas Chili

A simpler chili without beans, but with plenty of flavor.
Ingredients
2 lbs. beef chuck, cut into ½" cubes, all white removed
1 small onion, chopped fine
1-2 cloves garlic, minced
Salt and black pepper to taste
Water or beef broth
2-3 Tbs. chili powder, Adams preferred
1 Tbs. ground cumin
1 8-oz. can tomato sauce
2 Tbs. flour or cornmeal
1/2 C. water
Directions
In a heavy skillet, sauté the meat in a small amount of oil or shortening until it is gray and gives
up its juices. Transfer the meat to a crockpot. Sauté lightly the onion and garlic, salt and black
pepper to taste. Add to crock pot. Add enough water or beef broth to come 1/2 way up the meat.
Put in the spices and tomato sauce dry. If the chili is not spicy enough for your taste, add a small
amount of cayenne. Cover and cook 8 - 10 hours. Add flour or cornmeal to pot to thicken. If the
chili is too dry, add a little more beef broth, if too watery, turn on high and remove cover and let
dry out to desired consistency.
My Recipe Notes:
18
Crockpot Chili Verde

The ingredients for this chili get sautéed first, then cook in the crock pot to perfection.
Ingredients
2 lb. lean pork

1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
4 cloves garlic, minced
1 4 oz. can diced green chilies
2 jalapenos sliced
4 medium tomatillos
2 tsp. oregano
1 tsp. dried red chili peppers
2 tsp. sage
1 tsp. cumin seeds
Black pepper
1/2 C. beer
Salt and pepper, to taste
Directions
Coarsely chop and sauté the onion and green pepper in olive oil with the garlic. Add to the
crockpot along with the green chilies and tomatillos. Trim off excess fat from the pork, cut into
cubes, and brown in the pan that you sautéed the onion, etc. in. Add to crock. Add seasonings
and beer. Cook on low for 8 hours or on high for 5 hours.
My Recipe Notes:
19
Crockpot Chunky Pork and Sausage Chili

This hearty southwestern stew is chunky with pork, sausage, and beans.
Ingredients
1 lb. boneless pork country-style ribs, cut into 3/4-inch cubes

1/2 lb. fully cooked smoked sausage, cut into 1/2-inch slices
1 C. chopped onion
1 C. chopped celery
2 cloves garlic, crushed
1 15 oz. can black beans, rinsed and drained
1 15 oz. can tomato sauce
1 10 oz. can diced tomatoes with green chilies
1 C. beer (room temperature), or water
2 tsp. chili powder
1/2 tsp. ground cumin
Salt and pepper, to taste
Directions
Place all ingredients in 4-qt. slow cooker; mix gently. Cover and cook on low heat setting for 8-
10 hours until pork is tender.
Tips: Serve from the slow cooker directly over hot cooked rice, with cornbread or with corn
tortillas, and accompany with celery and carrot sticks. Garnish with a dollop of sour cream and
chopped fresh cilantro, if desired.
My Recipe Notes:
20
Spicy Pineapple Pork Chili (Crockpot)

Pineapple is a great flavor for the slow-cooked pork and also helps to tenderize the meat.
Ingredients
1 lb. lean boneless pork, trimmed and cut into 1-inch cubes
1 C. dried small white beans, rinsed and drained
1 C. hot water
1 can (14-1/2 oz.) diced tomatoes
1 can (6 oz.) tomato paste
1 can (20 oz.) pineapple chunks, drained, juice reserved
1 can (4 oz.) diced green chilies
1 medium onion, chopped
1 tbsp chili powder (or more or less to taste)
1 tbsp cumin (or less to taste)
1/2 tsp garlic powder
Directions
In a 3-1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their
liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic
powder; mix well. Cover and cook on the low heat setting 8-1/2 to 9 hours until the pork and
beans are tender, stirring once halfway through the cooking time, if possible. Stir in the
pineapple chunks and serve.
Serves 4 to 6.
My Recipe Notes:
21
Chicken and Corn Chili

This flavorful chili begins cooking the night before you want to serve it for crockpot perfection.
Ingredients
4 skinless, boneless chicken breasts

1 16 oz. jar salsa
1 tsp. ground cumin
1 tsp. chili powder
Salt to taste
Ground black pepper to taste
1 11 oz. can Mexican-style corn
1 15 oz. can pinto beans
Directions
Place chicken and salsa into the slow cooker the night before you want to eat this chili. Season to
taste with garlic powder, cumin, chili powder, salt, and pepper. Cook all night on low setting.
About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the
pot, and continue cooking. Stir the corn and the pinto beans into the slow cooker. Simmer until
ready to eat.
My Recipe Notes:
22
Chili con Carne

Make a day early and let sit in the fridge for even better flavor.
Ingredients
1 or 2 lb. really nice chuck steak or similar, cut into thin strips
Oil for sautéing
A couple of onions, chopped
A couple of garlic cloves, smashed
1 tsp. of chili powder or more if you like it very hot
1 tsp. dried Oregano
1 tsp. ground cumin
1 can of tomatoes
1/2 the can of water
1 can red kidney beans (chick peas may be substituted, but the texture is quite different)
Salt and pepper to taste
Directions
Pour some oil into a frying pan and sauté the meat strips off in at least two batches, otherwise the
juices will begin to run. Transfer to a largish pan, as you go. Add a tad more oil in the frying pan
and sauté first the onions and, when they are nearly golden add the garlic and keep stirring, then
add the chill powder, oregano and cumin, and cook a few minutes to bring out the flavor. You
must keep stirring so it won’t burn. Add the tomatoes and 1/2 can of water; scrape up any sticky
bits off the pan into the tomato sauce before pouring over the meat in the saucepan. Add salt and
plenty of ground pepper, cover and simmer very slowly for 3 hours, stirring occasionally to be
sure nothing is sticking and if necessary add a little more water. Drain the can of beans, add and
heat through for about 15 minutes. This dish improves with keeping overnight in the fridge.
My Recipe Notes:
23
Vegetable Chili
The vegetarian chili is chock full of veggies, so it's not like a traditional chili. It's good for you,
and it's really quite tasty too.
Ingredients
1 C. + 2 Tbs. veggie stock

3/4 C. diced carrots
1 C. each: green and red peppers (combined), celery, onions
1 tsp. each: oregano, thyme, cumin
1/2 tsp. each: coriander, chili powder
1 Tbs. minced jalapeno
2 C. chopped tomatoes
3 C. cooked beans (red or black)
1 C. fresh or frozen corn kernels (or 1 small can)
1 1/2 Tbs. tomato paste
1 Tbs. lime juice
1 tsp red wine vinegar
1 tsp. ground pepper
1/2 C. chopped fresh cilantro
Directions
In a large stock pot with 2 Tbs. stock. Sauté carrots, onions, peppers, and celery for 5-6 minutes.
Add the spices, jalapeno, tomatoes, beans, and remaining stock. Bring to a boil, reduce heat and
simmer for 20 minutes. Add the corn and simmer for 7 minutes. In a small bowl, combine tomato
paste, lime juice, and vinegar until blended. Season with pepper and cilantro. Stir together. Serve.
My Recipe Notes:
24
Wicked Hot Chili

Proceed with caution because this chili is not for the faint of heart (or tastebud)!
Ingredients

1/2 C. chopped onion
1 stalk celery, coarsely chopped
1/2 jalapeno pepper, finely chopped
1/2 green bell pepper, finely chopped
1 (14 1/2 oz.) can stewed tomatoes
1 (3.8 oz.) can sliced black olives
1 Tbs. anchovy-free Worcestershire sauce
1/3 C. TVP (textured vegetable protein)
1 Tbs. chili powder
1/4 tsp. red pepper flakes or cayenne pepper
1 1/4 tsp. ground cumin
1 1/2 C. V-8 or other tomato juice
1/2 C. water
1 (15 oz.) can black beans, drained
1 (15 oz.) can chili beans, drained
Salt and freshly ground pepper, to taste
Directions
In a heavy-bottom soup pot, heat the oil over medium heat. Sauté the onion, celery, garlic,
jalapeno pepper and bell pepper until softened, about 10 minutes. Add the tomatoes and their
juice, breaking them up with a spoon. Mix in the olives, Worcestershire sauce, TVP, chili
powder, pepper flakes or cayenne pepper, cumin, V-8 juice, water, black beans and chili beans.
Add salt and pepper. Bring to a boil, reduce the heat, and simmer uncovered, stirring
occasionally, for 30 minutes.Serve immediately or cool and store in the refrigerator overnight to
allow the flavors to mingle. To reheat, bring the chili to a simmer over low heat and cook for 5 to
10 minutes. Makes 5 to 6 servings.
My Recipe Notes:
25
Beef and Macaroni Chili

This is a hearty soup. Leftovers are good reheated the next day and can be frozen.
Ingredients
1 C. macaroni, raw
1/2 lb. ground beef
1/2 tsp. garlic powder
1 tsp. chili powder
1 pinch salt
1 pinch pepper, freshly ground
1 can tomato soup
1 oz mozzarella cheese
Directions
Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic,
chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni
and tomato soup. Heat thoroughly. Just before serving add grated cheese. Cover and heat until
cheese melts.
From: Eat Light and Love It!
My Recipe Notes:
26
Tempeh Chili
This is a high-protein chili with the benefits of soy. If you haven't tried tempeh (a fermented cake
of soybeans and whole grains) it's a great substitute for ground meat. You can substitute any
canned beans for the kidney beans.
Ingredients
2 tsp. olive oil

1 onion, chopped
1 (8 oz.) cake of tempeh, crumbled
1 can organic crushed tomatoes
1 can kidney beans, drained and rinsed
1 green pepper, diced
1 red pepper, diced
2 jalapeno peppers, seeded and diced
1/2 C. cilantro (fresh)chopped
1 Tbs. cumin, ground
1 tsp. salt
1 small can chipotle chili en adobo (optional)
Directions
Heat the olive oil in a large saucepan. Add the chopped onion, red and green peppers, jalapenos
and the crumbled tempeh and stir fry for five to six minutes. Stir in the cumin and salt. Add the
canned tomatoes, kidney beans, chopped cilantro and chipotle pepper if you're using it. Allow
the mixture to simmer for about 40 minutes. Sprinkle with low-fat cheddar cheese if you like.
4 servings
My Recipe Notes:
27
Guacamole
Fresh Guacamole
Have plenty of chips on hand for this crowd-pleasing dip.
Ingredients
7 ripe medium avocados, seeded and peeled

1/2 large onion, chopped
1 garlic clove, crushed
1 tomato, diced
1/2 lb Monterey Jack cheese, grated
2 green chilies, diced
1/2 C. fresh cilantro, finely chopped
1/4 C. fresh lime juice
Dash of Tabasco sauce (optional)
Directions
In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining
ingredients and mix to blend.
Note: To store Guacamole, place a piece of plastic wrap directly on the surface of the guacamole
and refrigerate.
Yield: 6 Servings
My Recipe Notes:
28
Guacamole
An easy dip for entertaining and a great addition to a Mexican or Southwestern meal.
Ingredients
1-1/2 C. frozen peas

1 small ripe avocado, peeled, seeded, and cut into chunks
1 Tbs. reduced-fat mayonnaise
2 tsp. lemon juice
1/2 tsp. cumin
1/2 tsp. chili powder
1 garlic clove, minced
1/2 C. mild or medium low-sodium or regular salsa
Directions
In a small saucepan, combine the peas and 1/4 C. boiling water. Cover, bring to a boil, and
simmer 2 minutes. Cool in a colander until cold running water. Drain well. In a food processor
container, combine the peas, avocado, mayonnaise, lemon juice, cumin, chili powder, and garlic.
Process until blended but not absolutely smooth, stopping and scraping the container sides, if
necessary. Stir in the salsa. Cover and refrigerate 1 to 2 hours or up to 24 hours to allow the
flavors to blend. The dip will keep in the refrigerator 1 to 2 days. Serve with fat-free tortilla chips.
Yield: 14 servings (2 Tbs. each).
My Recipe Notes:
29
Easy Guacamole
This easy guacamole makes a delicious and healthy snack or taco-topper.
Ingredients
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste
Directions
Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt
and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour
to blend flavors.
Yield: 16 Servings
My Recipe Notes:
30
Guacamole with Roasted Garlic

Wolfgang Puck
To this day, I still love good, freshly made guacamole. Of course, I've come up with my own
version, adding roasted garlic for another rich dimension. And I plan to eat some this coming
May 5, the Mexican holiday of Cinco de Mayo. Start with flavorful Haas (sometimes spelled
Hass) avocados, recognized by their relatively small size, tapered neck and dark pebbly skin. If
you plan to use them the same day, look for perfectly ripe specimens that yield just slightly to
thumb pressure, neither rock-hard nor mushy and overripe.
Ingredients
ROASTED GARLIC
1 whole head garlic
1 1/2 Tbs. extra-virgin olive oil
GUACAMOLE
3 medium, fully ripe avocados
1/8 C. freshly squeezed lime juice
1/3 C. chopped fresh cilantro
1 to 2 Tbs. Roasted Garlic
1 medium shallot, minced
2 small jalapeno chiles, halved, stemmed, seeded, and minced
1 tsp. salt
Directions
First, prepare the Roasted Garlic. Preheat the oven to 375 degrees. Place the garlic head on a
sheet of heavy-duty aluminum foil and rub the garlic all over with the olive oil. Wrap the garlic
securely inside the foil, place the packet in the oven and roast until the garlic feels very tender
when you squeeze the packet carefully with an oven mitt or heatproof pad, 50 to 60 minutes.
Remove the packet from the oven and let it cool to room temperature. Unwrap the garlic. With a
sharp, serrated knife, cut the head in half crosswise. Squeeze out the softened garlic pulp into a
small glass bowl, or scoop it out with a tiny tsp. or small knife. You'll have 2 to 4 Tbs.,
depending on the size of the garlic head. Cover the bowl and refrigerate until ready to use. Make
the Guacamole shortly before you plan to serve it. With a sharp knife, cut one avocado
lengthwise in half, and twist the halves to separate them. With a Tbs., scoop out the pit and
discard it. Scoop the flesh into a mixing bowl. Repeat with remaining avocados. Pour the lime
juice over the avocado flesh. Using a fork or a potato masher, lightly mash the avocado until it is
still slightly chunky. Stir in the cilantro, garlic, shallot, jalapeno and salt. Serve immediately with
corn tortilla chips. Makes about 2 C., serves 4 to 6.
(Chef Wolfgang Puck's TV series, "Wolfgang Puck's Cooking Class," airs Sundays and
Wednesdays on the Food Network. Also, chef Wolfgang Puck's cookbook, Wolfgang Puck
Makes It Easy, is available in bookstores. Write Wolfgang Puck in care of Tribune Media
Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)
©2005 WOLFGANG PUCK WORLDWIDE, INC.
31
DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
My Recipe Notes:
32
Fat-Free Guacamole
To this day, I still love good, freshly made guacamole. Of course, I've come up with my own
version, adding roasted Made with split peas, instead of avocado, this guacamole is a lighter
alternative.
Ingredients
2 C. cooked green split peas, drained and chilled.

1 Tbs. chopped green onions
2 Tbs. lime juice
1 fine-minced large clove garlic
1 small tomato with seeds removed
1 (4 oz.) can green chilies
Tabasco to taste
green food coloring
Directions
Place all ingredients except Tabasco and green food coloring in a food processor or blender and
blend until smooth and creamy. If the color isn't quite green enough, add one drop of coloring at
a time and blend until nice and uniformly green. Then add Tabasco to taste.
Makes about 2 1/2 C. (40 Tbs.)
My Recipe Notes:
33
Guacamole Dip
This classic dip is always a winner – you can't go wrong!
Ingredients
2 avocados, peeled and barely mashed

1/3 C. onion, chopped
1/3 C. chopped green chilies
2/3 C. tomato, chopped
2 Tbs. taco sauce
1 Tbs. lemon or lime juice
1 1/4 tsp. sugar
Directions
Prepare all ingredients. In a medium bowl, carefully mix all ingredients. Double the recipe so
you will have plenty of zesty dip for tortilla chips, and chilled fresh vegetables.
Will keep 2-3 days refrigerated.
Yield: 2 2/3 cups
My Recipe Notes:
34
Avocado Dip with Chilies

Give your everyday guacamole a spicy kick.
Ingredients
2 large ripe avocados, peeled and pitted

1 ripe tomato, diced
1 small sweet onion, diced
15 oz. can green chilies, drained and diced
1 Tbs. fresh lime juice
2 Tbs. fresh cilantro, chopped
1 tsp. salt
Directions
Mash avocados in a bowl. Add remaining ingredients and mix well. Serve with tortilla chips.
My Recipe Notes:
35
Other Dips and Spreads

Creamy Red Pepper Dip with Vegetables
Try this more complex dish at your next party or potluck.
Ingredients
7 oz. jar roasted red peppers, drained

1 clove garlic, pressed
1 Tbs. fresh basil, thinly sliced
1 C. nonfat sour cream
1 C. nonfat mayonnaise
1/2 tsp. Worcestershire® sauce
1/8 tsp. salt
1 large green bell
pepper (or red) halved
6 ribs celery -- cut into 2-3" pieces
2 carrots -- cut into thin slices
2 cucumbers -- sliced
1-1/2 C. broccoli florets
1-1/2 C. cauliflower
2 C. mushrooms, small
Directions
Pat the red peppers dry and chop. Combine the red peppers, garlic, basil, sour cream, mayonnaise,
Worcestershire sauce and salt in a large mixing bowl and mix well. Spoon dip into pepper halves
and place on a serving tray. Arrange assorted vegetables around dip.
My Recipe Notes:
36
Fabulous Crab Dip

An impressive dip best served on pita chips
Ingredients
16 oz. sour cream

8 oz. cream cheese, softened
6 oz. canned crab meat, drained
1 small white onion,
finely chopped
4 green onions, chopped
5 oz. can water chestnuts, drained and chopped
2 Tbs. fresh dill, chopped
8 pita breads, cut in eighths
Directions
Blend cream cheese and sour cream in a bowl. Add crab, white and green onion, water chestnuts.
Blend. Add fresh dill. Refrigerate overnight. Cut pita bread into pieces. Toast on baking sheet in
oven for 7-8 minutes. Serve toasted pita with dip.
My Recipe Notes:
37
Spinach Dip
This is a recipe that has stood the test of time and is always requested by guests.
Ingredients
1 frozen pkg. chopped spinach

1 loaf sheepherder’s bread
1 C. sour cream
1 C. mayonnaise
1 envelope dry vegetable soup mix
3 green onions, chopped (optional)
1 small can water chestnuts, chopped (optional)
Directions
Put the frozen spinach in a colander and run water over it until it is thawed out (or put it in the
refrigerator ahead of time to thaw it out). While you are doing this, cut the top of the bread off to
make a bowl. Chop up the top of the bread and save it to use for the dip. Scoop out the bottom
part of the bread to make a place for the dip. Wring out the spinach with your hands to get out all
the water. Mix all the ingredients together (except the bread) and put in the refrigerator for at
least 4 hours. Fill the bread bowl with the dip and serve with the bread, crackers or vegetables.
My Recipe Notes:
38
Baked Crab Dip

This is a delicious recipe that everyone will enjoy.
Ingredients
1 8 oz. pkg. cream cheese, softened

1 6 oz. can crabmeat
2 Tbs. grated onion
1 Tbs. milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Worcestershire sauce
1 Tbs. finely sliced green onions, for garnish
Directions
In a medium bowl, combine cream cheese, crabmeat, onion, milk, salt, pepper, and
Worcestershire sauce. Stir well. Place mixture in an ovenproof serving dish; sprinkle with a little
paprika. Bake at 375 degrees for about 15 minutes, or until thoroughly heated. Sprinkle with
sliced green onion.
Yield: approximately 2 cups
My Recipe Notes:
39
Fried Brie
This is a very elegant way to serve brie without tampering with the original flavor too much.
Ingredients
1 lb. brie cheese, cut into 2 wedges

1 egg, lightly beaten
1 C. fresh breadcrumbs
3 Tbs. olive oil
Toasted almonds
Crackers and French-style bread
Directions
Heat the oil in a skillet over medium heat. Dip the cheese (including the rind) first into the egg
and then into the breadcrumbs. Add to the skillet and lightly brown (about four minutes a side).
Remove to a plate. Garnish with the almonds. Serve with the crackers and bread.
Yield: 6-8 servings
My Recipe Notes:
40
BLT Dip
Cut out the sandwich and try this bacon, lettuce, and tomato dip with bread chunks.
Ingredients
1 C. mayonnaise
1 C. sour cream
2 tomatoes, diced and drained
1 lb. bacon, fried crisp, drained and crumbled
Shredded lettuce
1 lb. loaf sourdough bread, cut into bite-sized chunks
Directions
In a medium bowl, combine mayonnaise, sour cream, tomatoes and bacon. Spread on bottom of
a pie plate or other small serving dish. Top with shredded lettuce and serve with bread chunks
My Recipe Notes:
41
Bread Bowl Bacon Dip

A simple dip becomes extraordinary when placed in a fresh bread bowl.
Ingredients
1 large round loaf of bread

1 C. mayonnaise
1 C. sour cream
1 C. cooked lean bacon, crumbled
1 (10 oz.) package frozen chopped spinach, thawed with water squeezed out
2 tomatoes, chopped
Directions
Pull out the center of the loaf of bread; you may save these pieces to use later. Combine
remaining ingredients and mix well. Place dip in the refrigerator until ready to use, then spoon
into hollowed-out bread loaf and serve with bread pieces and crackers.
My Recipe Notes:
42
Spinach Artichoke Dip

A classic, Italian favorite that you can easily prepare in the comfort of your home.
Ingredients
2 (8-oz.) packages cream cheese

1 (10-oz.) package frozen chopped spinach, defrosted with water squeezed out
3 Tbs. butter melted
1 (14-oz.) can artichoke hearts, drained and quartered
1/2 tsp. salt
1/2 tsp. pepper
1 (6-oz.) can water chestnuts, drained and diced
Directions
Combine all ingredients in a small baking dish and bake for 15-20 minutes at 325 degrees. Serve
with crackers and/or toast points. This is an old favorite that everyone seems to enjoy,
The Skinny: Use low fat cream cheese.
My Recipe Notes:
43
Crockpot Crispy Kielbasa with Cheese Dip

This versatile dip tastes great with everything and making it in your crockpot makes the whole
thing a cinch!
Ingredients
2 8 oz. pkg. cream cheese, softened

4 C. shredded Colby-jack cheese
1 C. Half & Half
2 Tbs. Dijon mustard
2 Tbs. chopped onion
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1 lb. coarsely shredded kielbasa (have the deli shred it), fried until crisp
Directions
Place cream cheese, Colby-jack cheese, Half & Half, mustard, onion, Worcestershire sauce, salt
and hot pepper sauce in crockpot. Cover and cook, stirring occasionally, on low for 1 hour or
until cheese melts. Stir in toasted kielbasa, reserving a little to sprinkle on top. Serve with crusty
bread, fruit, raw veggies, kettle or tortilla chips, pretzel sticks, great poured over nachos for a
different twist.
My Recipe Notes:
44
Zesty Italian Zucchini Dip Recipe

Use egg whites and non-fat cream cheese, and this is one healthy dip.
Ingredients
3 C. Zucchini, Shredded
2 large Eggs
1/4 C. Parmesan Cheese, Grated
2 tsp. Dried Parsley, Crushed
1/2 tsp. Oregano, Dried
2 Tbs. Fresh Parsley, Minced,
1 C. Cream Cheese; Softened
1/4 C. Romano Cheese; Grated
1/2 C. Yellow Onion
1/2 tsp. Salt
2 Tbs. Milk
Directions
Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the
cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all
the other ingredients, including the zucchini, and place in a greased 1 1/2 quart casserole. Bake at
350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and
serve hot. Makes about 5 C. of dip.
8 servings
My Recipe Notes:
45
Dill, Feta and Garlic Cream Cheese Spread

A favorite at every gathering, the wonderful flavors of this dip becomes more intense with time.
Serve with firm, raw veggies (carrots, etc.) or crackers.
Ingredients
2 8 oz. packages cream cheese, softened

1 8 oz. package feta cheese, crumbled
3 cloves garlic, peeled and minced
2 Tbs. chopped fresh dill
Directions
In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric
mixer. Cover and refrigerate at least 4 hours.
Yield: 24 servings (3 cups)
My Recipe Notes:
46
Buffalo Chicken Wing Dip

Need something to bring those wings to the next level? Try this spicy cheese dip.
Ingredients
16 oz. cream cheese

8 oz. Frank's Red Hot Sauce
3/4 C. chopped celery
2 C. cooked shredded chicken
1 C. shredded Cheddar cheese
Directions
Combine cream cheese, hot sauce and celery. Heat in microwave until cream cheese is melted.
Stir; add chicken and Cheddar cheese. Mix together. Put into a baking dish. Top with more
shredded Cheddar cheese, if desired. Bake at 350 degrees F for 30 minutes.
My Recipe Notes:
47
Pizza
Veggie and Sausage Supreme Pizza
If you feel like putting the work in, this recipe includes a homemade crust and tons of yummy
toppings.
Ingredients
Crust:
1 seven gram package instant yeast
2 3/4 C. all-purpose or bread flour
1 C. water at 105 degrees
1 tsp. salt
1 tsp. sugar
3 Tbs. olive oil
Filling:
1/2 lb. mild Italian sausage
1 1/2 C. pizza or spaghetti sauce
1 tsp. dry crushed oregano (optional)
1 Tbs. dry crushed basil leaves (optional)
2 C. shredded mozzarella
1 C. sliced fresh mushrooms
1/4 C. diced onion
1/2 bell pepper diced
1/2 C. olives, sliced
1 C. shredded mozzarella, fontina, or gorgonzola cheese
1/4 C. shredded Parmesan cheese
Directions
For the crust, prepare a 15-inch pizza pan or a 8 1/2 x 13-inch baking pan by greasing generously
with olive oil and sprinkling with corn meal or semolina flour. Place half the flour and yeast in
the bowl of your stand-type mixer. Add the warm water and beat with a dough hook until it is
partially mixed—about 30 seconds. The purpose of this mixing is to hydrate the yeast. Add the
rest of the flour to the bowl. Add the salt, sugar, and olive oil. Knead with the dough hook at
medium speed for four minutes adding more flour to reach a soft but not sticky dough. Press the
dough into the pizza pan or the baking pan and cover and let stand in a warm place for about 30
minutes or until it is puffy. Complete with the filling as directed.
For the filling, preheat the oven to 400 degrees. Cook the Italian sausage, drain the grease from
the cooked sausage, and pat it free of grease. Set it aside. Spread the pizza sauce on the pizza
dough. Sprinkle it with the optional oregano and basil and then the 2 C. mozzarella. Spread the
cooked sausage over the cheese. Spread the mushrooms, onions, bell peppers, and olives over the
mozzarella. Sprinkle the 1/2 tsp. of oregano and 1 tsp. basil over the vegetables. Spread the
remaining cheese over the vegetables. Bake for 20 to 25 minutes or until the crust is brown and
the cheeses are bubbly. Serve hot.
48
Yield: one, 15-inch pizza
My Recipe Notes:
49
Homemade Pizza
toppings.
Ingredients
Use the recipe for homemade crust or if you're in a hurry, grab a ready-made crust and follow the
rest of the recipe.
Ingredients
Crust:
1 C. flat beer
2 Tbs. butter or margarine
2 Tbs. sugar
1 tsp. salt
2 1/2 C. all-purpose flour
1 pkg. active dry yeast (2-1/4 tsp.)
Sauce
1 15 oz. can tomato puree
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. ground thyme
Toppings:
1 C. shredded mozzarella
1 C. shredded cheddar
Choice of toppings: pepperoni, ham, sausage, peppers, onions, mushrooms, pineapple, Parmesan
cheese, red pepper flakes, etc.
Directions
For crust, use bread machine set on dough setting, adding ingredients to pan in order listed. Or,
dissolve yeast in warm beer (105 - 115 degrees). Add butter, sugar, salt, and flour. Mix until
dough forms a ball and cleans sides of bowl. Turn onto floured surface and knead for 2 minutes.
Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft,
until doubled in bulk, about 1 hour. Punch down dough.
For sauce, combine all ingredients in a saucepan over medium heat. When the sauce begins to
bubble, reduce heat and simmer for 30 minutes, stirring often. Remove the sauce from the heat
and let cool until ready to use on pizza. (Store leftover sauce in refrigerator)
Sprinkle 14" pizza pan with cornmeal. Turn dough out on floured surface. Roll or press in
prepared pie pan, forming a collar around the edge. Brush lightly with olive oil. Cover dough; let
50
stand 15 minutes. Spread sauce on dough. Sprinkle three-quarters of the cheeses evenly over top.
Top with desired toppings. Sprinkle remaining cheeses over top. Bake at 400 degrees for 25
minutes or until done and crust is crispy on the outside.
Yield: 1 14" pizza
My Recipe Notes:
51
Margherita Pizza
toppings.
Ingredients
Use the recipe for homemade crust or if you're in a hurry, grab a ready-made crust and follow the
rest of the recipe.
Ingredients
Crust:
1 C. flat beer
2 Tbs. butter or margarine
2 Tbs. sugar
1 tsp. salt
This vegetarian pizza with tomatoes, thyme, three cheeses, and basil, was named in honor of
Queen Margherita of Italy.
Ingredients
1 basic pizza crust dough

1 lb. Roma (plum) tomatoes, peeled, seeded and chopped OR 1 14-oz. can Italian tomatoes
Drained and chopped
½ tsp. granulated sugar (optional)
1/8 tsp. ground thyme
½ tsp. salt
1/8 tsp. pepper
¾ C. grated mozzarella cheese
¾ C. grated Edam cheese
2 Tbs. grated Parmesan cheese
½ C. chopped fresh sweet basil
Directions
Roll out pizza dough and press into greased 12-inch pizza pan, forming rim around edge. Scatter
tomatoes over crust. Mix sugar, thyme, salt and pepper in small C. and sprinkle over tomato.
Sprinkle mozzarella cheese, Edam cheese and first amount of Parmesan cheese over top. Bake on
bottom rack in 425° F. oven for about 15 minutes, or about 8 minutes if using partially baked
crust. Sprinkle with second amount of Parmesan cheese and basil. Cut into 8 wedges.
My Recipe Notes:
52
Zucchini Pizza
If pizza crust is taboo in your diet, then here’s a healthy substitute.
Ingredients
Crust:
4 C. shredded zucchini
2 eggs, beaten
1/2 C. shredded Mozzarella cheese
1/2 C. shredded Sharp Cheddar
Topping:
1 lb. ground beef
1 large onion, chopped
2 – 8 oz. cans tomato sauce
1 tsp. Italian seasoning
1/2 C. chopped green pepper
1/2 C. sliced mushrooms
1/2 C. shredded Cheddar
1/2 C. shredded Mozzarella
Directions
Crust: Let shredded zucchini sit for one hour; squeeze out juice and place in large bowl. Beat
eggs in separate bowl and add cheeses; mix with zucchini. Spread in 15x8x1-inch pan and bake
at 400 degrees for 10 minutes. Remove from oven and add topping.
Topping: Brown beef and onion; pour off grease and add tomato sauce. Cook five minutes; add
Italian seasoning. Pour over crust. Add pepper and mushrooms. Continue baking at 400 degrees
for 20 minutes; remove from oven and add cheeses. Return to oven for 5-10 minutes or until
cheese melts. Slice and serve.
My Recipe Notes:
53
Bean and Corn Pizza

Bean and corn toppings turn pizza, a family favorite, into a healthy, high-fiber meal.
Ingredients
1 Tbs. cornmeal
1 lg. thin-crust pizza crust (such as Boboli)
1 can (16 oz) fat-free refried beans
3/4 C. thick and chunky salsa
4 oz. reduced-fat turkey kielbasa, thinly sliced, slices halved
1/2 C. drained canned corn kernels
1/4 C sliced scallions
3/4 C. reduced-fat shredded Cheddar cheese
2 Tbs. chopped cilantro
Directions
Preheat oven to 450 F. Sprinkle pizza stone with cornmeal, and place pizza crust on top. Spread
crust with refried beans, then with salsa. Top with kielbasa (if using), corn, and scallions. Place
pizza stone with prepared crust on oven rack. Bake 10 minutes, sprinkle with cheese, then bake 2
minutes longer, or until cheese melts and bottom is crisp. Sprinkle with cilantro, and cut into 6
wedges. Makes 6 servings.
My Recipe Notes:
54
Garlic Chicken Pizza

A true gourmet pizza, made even better because it's fast, easy, and inexpensive!
Ingredients
1 1/8 C. warm water (110 degrees F/45 degrees C)

1 1/4 tsp. salt
1 1/2 tsp. vegetable oil
3 C. bread flour
2 Tbs. dry milk powder
2 tsp. active dry yeast
2 Tbs. cornmeal
1 C. roasted garlic and parmesan cheese sauce
1/4 tsp. granulated garlic
10 oz. mozzarella cheese, shredded
2 grilled skinless, boneless chicken breast, diced
1/4 red onion, sliced
1 tomato, cut into thin wedges
1 green bell pepper, seeded and diced
Directions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select dough cycle; press Start. Preheat oven to 475 degrees F (245 degrees C). Sprinkle a large
pizza pan with cornmeal. Roll or pat dough out on a lightly floured surface until it is the diameter
of the pizza pan; place on pan. Spread dough with sauce, then sprinkle with garlic. Cover with
cheese. On top of the pizza, arrange chicken, green pepper, onion and tomato. Bake in preheated
oven for 20 to 25 minutes, or until dough is baked, cheese is melted and toppings are lightly
browned.
My Recipe Notes:
55
Confetti Vegetable Pizza

Made in a jelly roll pan, this pizza has a crescent rolls crust and cream cheese "sauce." Makes a
great snack, appetizer or light lunch.
Ingredients
2 8 oz. pkg. Pillsbury crescent rolls

12 oz. cream cheese
3/4 C. mayonnaise
1 pkg. Ranch dressing
4 oz. mushrooms, diced
3 medium carrots, diced
5-7 medium broccoli florets, chopped
5-7 medium cauliflower florets, chopped
Directions
Pat crescent roll dough into a 17x11 1/2x1-inch jelly roll pan. Bake until golden brown. Cool. In
a separate bowl, mix cream cheese, mayonnaise and Ranch dressing until creamy. Spread over
cooled crescent and sprinkle with chopped vegetables. Pat veggies into cream cheese. Cut into
squares. Prepare 8 hours prior to serving for seasoning to bloom in the cream cheese.
Yield: 8-12 servings
My Recipe Notes:
56
Grilled Veggie Pizza

A healthy and pretty pizza choice with squash, zucchini, bell pepper, and onion served on Italian
bread shells.
Ingredients
1/2 lb. yellow crookneck squash, trimmed

1/2 lb. zucchini, trimmed
1 medium-size red bell pepper
1 medium-size green bell pepper
1 large red onion
8 to 10 large cloves garlic, peeled
4 Tbs. Kikkoman Soy Sauce, divided
1/2 tsp. medium-cracked black pepper
4 (6-inch) individual Italian bread shells
1/2 C. shredded fresh Parmesan cheese
8 oz. fresh mozzarella cheese, halved and sliced
Directions
Thinly slice squash, zucchini and bell peppers. Cut onion into thin wedges and garlic into
quarters. Toss together vegetables, garlic, 2 Tbs. soy sauce and black pepper; place mixture in
oiled grilling basket. Cook vegetables in covered grill over medium-hot coals 15 to 20 minutes,
or until tender, opening lid and stirring once or twice. Transfer vegetables to large bowl and toss
with 1 Tbs. soy sauce. Brush bread shells with remaining 1 Tbs. soy sauce. Top shells with half
of Parmesan cheese, then with equal amounts of vegetables and mozzarella cheese. Sprinkle with
remaining Parmesan. Bake on cookie sheets in 450º F. oven 8 minutes, or until cheese melts and
vegetables in center of pizzas are hot.
My Recipe Notes:
57
Buffalo-Style Chicken Pizza

Hot sauce and blue cheese make up the spicy sauce of this different pizza.
Ingredients
3 skinless, boneless chicken breast halves, cooked and cubed

4 Tbs. margarine, melted
4 oz. Frank's hot sauce
1 16 oz. bottle blue cheese salad dressing
1 16 inch prepared pizza crust
1 8 oz. pkg. shredded mozzarella cheese
Directions
Preheat oven to 450 degrees. In a medium bowl combine the cubed chicken, melted margarine
and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken
mixture and sprinkle with shredded cheese. Bake in preheated oven until crust is golden brown
and cheese is bubbly, about 5-10 minutes. Let set a few minutes before slicing, and serve.
My Recipe Notes:
58
Shrimp Pizza
For a different taste tonight, try a touch of seafood and feta on your pizza.
Ingredients
1 12 inch pizza crust, prebaked

1 C. pizza or spaghetti sauce
1/2 lb. medium cooked, shelled and deveined shrimp
1/4 lb. feta cheese, crumbled
1/2 red onion, cut into thin slices, separated into rings
1 tsp. dried oregano, crumbled
1/4 tsp. pepper
Directions
Spread the tomato sauce on crust, evenly, leaving a 1/2 inch border. Arrange shrimp over sauce.
Sprinkle crumbled feta over shrimp. Scatter red onion rings over all. Sprinkle with oregano and
pepper. Bake in a 500 degree oven or 8-10 minutes or until topping is heated through and edge of
crust is browned. Let stand 5 minutes before cutting.
My Recipe Notes:
59
Chicken Avocado Pizza

A deliciously different California-inspired pizza made with avocado spread in place of pizza
sauce, and topped with chicken and Monterey Jack cheese. Great for a light meal.
Ingredients
2 avocados, peeled, pitted and diced

1 Tbs. chopped fresh cilantro
1 Tbs. fresh lime juice, or to taste salt to taste
1 clove garlic, peeled
4 7-inch pre-baked pizza crusts
1 Tbs. olive oil
1 C. chopped cooked chicken breast meat
1 C. cherry tomatoes, quartered
1 C. shredded Monterey Jack cheese
1 pinch cayenne pepper
Directions
Preheat your oven's broiler. If you have a pizza stone, place it in the oven while it preheats. In a
food processor, combine the avocados and cilantro. Puree while adding lime juice and salt to
taste. Cover, and set aside. Slice the garlic clove in half, and rub the cut side onto the tops of the
pizza crusts for flavor. Brush both sides of the crusts with olive oil. Spread the avocado mixture
thickly over the top of each crust, then arrange chicken and tomatoes on top. Sprinkle with
cheese, and season lightly with cayenne pepper. Place pizzas on a baking sheet if you do not
have a pizza stone. Broil for about 5 minutes in the preheated oven, or until the cheese has just
melted and the crust is lightly toasted.
Yield: 4 servings
My Recipe Notes:
60
Portabella Pizza
This delicious, crust-less pizza with cheese, tomatoes, and mushrooms is part of a low-carb diet.
Ingredients
1 to 2 tsp. extra-virgin olive oil

1 clove garlic, peeled, minced
6 oz. portabella mushroom caps (about 4), cleaned, stems removed
Pinch of salt and freshly ground black pepper to taste
12 oz. shredded or sliced mozzarella cheese 10 fresh basil leaves
2 fresh tomatoes, sliced, roasted, grilled or broiled Oregano leaves, optional
Directions
Preheat the oven to 450 degrees. In a small bowl, combine the oil and garlic. Rub the mushroom
caps on all sides with the oil mixture. Place the caps, top side down, in a circle on an oiled
baking sheet. Season with salt and pepper. Arrange the cheese, basil and tomato slices alternately
in a circle on top of the mushrooms. Sprinkle with oregano, if you like. Bake until the cheese
melts, about 3 to 5 minutes. Remove from the oven and serve.
My Recipe Notes:
61
Garlic and Pine Nut Pizza

This delicious, three-cheese pizza with great touches bakes in only 15 minutes.
Ingredients
8 cloves Garlic, unpeeled

1 Tbs. Olive oil
2 rounds homemade pizza dough or frozen bread dough pinch
Chili flakes
3-1/2 C. Swedish Fontina cheese, grated (loosely packed)
20 slices Red onions, sliced very thinly
2 medium Vine ripened tomatoes, sliced 1/4" thick
20 each Cherry tomatoes
1 each Buffalo mozzarella, about 6 oz., cubed 1/4"
2 Tbs. Parmesan cheese, grated very finely
2 Tbs. Pine nuts
2 Tbs. Chopped basil
Directions
Pre-heat the oven to 500 F. and place a baking stone or tile in to heat. Heat a small sauté pan
over medium heat and add the olive oil and the unpeeled garlic cloves. Sauté, stirring regularly,
until the garlic skin begins to caramelize. Transfer to the oven and roast until the cloves become
uniformly golden brown. Remove and cool. When cool, remove the roasted garlic from the skins
and place into a small bowl. Mix thoroughly with a spoon to make a paste. Roll the dough into
roughly 10" rounds using a pie pin or by pounding and stretching the dough. Sprinkle a light
cutting board or pizza peel with cornmeal or semolina and lay the dough down on it. Spread the
garlic paste over the dough then sprinkle the chili flakes evenly and spread the fontina cheese
over the dough, leaving a half inch rim without cheese. Next distribute the sliced tomatoes
followed by the onion rings. Arrange the cherry tomatoes evenly over the cheese and onions and
sprinkle the fresh mozzarella and Parmesan cheese over the top. Bake for ten to 15 minutes or
until the edge of the crust becomes golden brown and the cheese bubbles in the center. Remove
from the oven and place on a cutting board. Sprinkle the chopped basil over and cut each into six
or eight pieces. Serve immediately.
My Recipe Notes:
62
Salsas
Avocado Mango Salsa
This refreshing salsa screams summer - bring it to the family picnic or just enjoy it on the front
porch.
Ingredients
2 avocados, cut in 1/4-inch diced

2 mangoes, cut in 1/4-inch diced
Juice of 2 Limes
1/4 C. minced red onion
1 Garlic clove, minced fine
1/4 C. minced cilantro
2 Jalapeno peppers, seeded and minced (optional)
Sea salt to taste
Freshly ground black pepper to taste
Directions
In a medium glass bowl (not metal), mix the diced avocado, diced mango, lime juice, jalapenos,
onion, garlic, cilantro, salt, and pepper. Store in a covered container in the refrigerator for at least
30 minutes, but no more than 1 hour before serving. The fruit will begin to "cook" in the lime
juice and become soggy.
My Recipe Notes:
63
Chunky Salsa
Forget the jarred stuff. You won't believe how good fresh salsa tastes.
Ingredients
8 C. tomatoes, peeled and chopped

2 C. onions, chopped
2 green peppers, chopped
2-3 jalapeno peppers, chopped fine
½ C. fresh parsley or cilantro, chopped
1-5.5 oz can tomato paste
3/4 C. white vinegar
1 tbsp granulated sugar
1 tsp salt
1/2 tsp ground cumin
Directions
In a large Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer
uncovered for 2 hours or until salsa reaches desired consistency. Store in refrigerator up to 2
weeks for ladle into hot jars and seal. Can also be frozen.
Makes 5 pints.
My Recipe Notes:
64
Pineapple Salsa
Not a fan of spicy foods? Try this sweet salsa instead!
Ingredients
1 small can pineapple rings, drained

1 Tbs. red bell pepper, diced
3 green onions, sliced fine lengthwise
1/4 tsp. ground ginger
4 Tbs. fresh lemon juice
1 Tbs. fresh mint leaves, chopped
Directions
Cut pineapple rings into 1/4 inch pieces. Mix with all other ingredients. Chill very well. This is
great with pork, or as a dip for tortilla chips. Makes 1 1/2 C.
My Recipe Notes:
65
White Salsa
Surprise your guests with something different to sink their chips into.
Ingredients
1 C. sour cream
1 C. mayonnaise
3 limes, juiced
1 1/2 C. finely chopped cilantro
6 oz. can black olives, pitted, drained and chopped
1 1/2 C. green onions, finely chopped
5 tsp. hot pepper sauce
Pepper to taste
Directions
In a medium bowl, combine mayonnaise and sour cream, mixing well. Add lime juice, garlic,
cilantro, black olives, scallions, hot pepper sauce, salt and pepper. Taste and adjust seasonings
for personal preference. Refrigerate for 2 hours before serving to allow flavors to blend. Serve
with tortilla chips.
My Recipe Notes:
66
Black Bean Salsa

If you are not a big fan of spicy salsa, try this tamer alternative.
Ingredients
1 can black beans

1 can corn
1 tomato, cubed
1 avocado, cubed
1 Tbs. minced purple onion
Some cilantro
Wishbone fat free Italian dressing to coat
Directions
Mix all ingredients in bowl. Serve.
Photo by Terri Ryan, Chicago, IL
My Recipe Notes:
67
Fresh Tomato Salsa

See how much better fresh salsa tastes!
Ingredients
1/2 lb. plum tomatoes

2 fresh Serrano chilies
1/2 C. finely chopped white onion
1/4 C. chopped fresh coriander leaves
1 tsp. coarse salt, or to taste
Directions
Cut tomatoes in half crosswise and seed if desired. Finely chop tomatoes and transfer with any
juices to a bowl. Wearing rubber gloves, finely chop chilies, including seeds. Stir chilies into
tomatoes with remaining ingredients. Salsa may be made 6 hours ahead and chilled, covered.
My Recipe Notes:
68
Citrus Salsa
A fresh and fruity salsa, with the required hot pepper.
Ingredients
3 large oranges
1/2 small red onion, thinly sliced
1 tsp. minced, seeded jalapeno pepper
Directions
Remove peel and white pith from oranges. Remove seeds if they are not seedless. You can use
any type of oranges you wish. I often buy a selection on the bargain rack in our product section
of different types! With a sharp knife, over medium bowl, cut the orange sections from
membranes, allowing fruit and juices to fall into bowl. Add remaining ingredients; toss to
combine. Serve with tortilla, bagel or pita chips.
My Recipe Notes:
69
Cool Cucumber Salsa

Try something different with this spicy salsa on tortilla chips.
Ingredients
2 medium cucumbers - peeled, seeded, and chopped

2 medium tomatoes, chopped
1/2 C. chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clove garlic, minced
2 Tbs. lime juice
1 tsp. minced fresh parsley
2 tsp. minced fresh cilantro
1/2 tsp. dried dill weed
1/2 tsp. salt
1 (12 oz.) package tortilla chips
Directions
In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion,
garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with
tortilla chips.
Yield: 12 Servings
My Recipe Notes:
70
Black Bean and Corn Salsa

This is a great recipe to make for an appetizer at any party. Serve this with your favorite chips.
Ingredients
1 19 oz. can , drained and rinsed black beans

1/2 C. chopped red onion
1 Tbs. chopped fresh cilantro
1 Tbs. diced jalapeno pepper, ribs and seeds removed
1 Tbs. lime juice
1/4 tsp. chili powder
1 large tomato, chopped and seeded
1 minced garlic clove
1 12 oz. can of kernel corn, drained or
1 1/2 C. thawed frozen corn kernels
1/2 tsp. salt
Directions
Combine all 11 ingredients in medium bowl. Cover and chill at least 2 hours to blend flavors.
Makes 4 cups.
My Recipe Notes:
71
Tangy Olive Salsa

Serve this unique salsa with pita bread or tortilla chips.
Ingredients
1 C. tomatoes, peeled, diced

1/3 C. fresh parsley
1/4 C. yellow bell pepper, chopped
2 Tbs. Greek olives, pitted
1-1/2 Tbs. capers, drained
1-1/2 Tbs. olive oil
1-1/2 tsp. fresh basil, chopped
1 tsp. balsamic vinegar
Dash cayenne pepper
Dash black pepper
Directions
Mix ingredients. Put in refrigerator and cover for 1 hour to enhance flavor.
Makes 8 servings.
My Recipe Notes:
72
Corn Salsa
This salsa is a pretty and healthful dip for your next party or gathering.
Ingredients
1 can black eyed peas, drained

1 can corn, drained
2-4 green onions, sliced
5 medium tomatoes, chopped
1-2 avocado, chopped
1/4-1/2 bunch cilantro, chopped
1 pkg. Good Seasons Italian Dressing (mix as directed)
Directions
Combine all ingredients with dressing.
My Recipe Notes:
73
Wings
Tommy Wings
The Tuttle family of Pleasant Hill, Missouri love to barbecue, especially the kids of the family.
Their specialty is a marinade developed and perfected by a late nephew, Thomas Wilson V. The
eponymous Tommy Wings, a spicy buffalo-style wing that blends a variety of Cajun spices, took
home a ribbon from the American Royal in 1996.
Ingredients
5 lbs. of chicken wings (disjointed and tips removed)

1/2 C. red Louisiana hot sauce
1/2 C. green Louisiana hot sauce
2 Tbs. Worcestershire sauce (omit if using All Cajun Food brands for the above)
2 dashes Tabasco sauce
1/2 habanero pepper, seeded and diced (optional; this makes the wings very hot)
2 tbsp. Cajun spice rub
Tuttle Barbecue Sauce

4 C. ketchup
1/2 C. dark brown sugar
2 Tbs. Worcestershire sauce
1 1/2 tsp. paprika
1 tsp. cayenne (or to taste)
1 tsp. ground black pepper
1 tsp. garlic salt
1 tsp. celery salt
1 tsp. onion salt
1 tsp. seasoned salt
1 tsp. dry mustard
1/2 tsp. liquid smoke (optional)
Directions
Combine everything except the Cajun spice rub and Tuttle Barbecue Sauce in a 2-gallon sealable
plastic bag or covered container, and marinate overnight. Pile charcoal on one side of a kettle-
style or similar grill. Place the wings on the side away from the coals. (Gas grillers: cook on
Medium.) Sprinkle with half the Cajun spice rub, cover the grill and cook for 15 minutes. Turn
the wings, sprinkle with the remaining rub and cook for an
additional 15 to 30 minutes. At this point you may also grill the wings directly over the coals, but
watch carefully so they don't burn. During the last 5 minutes of cooking, baste with Tuttle
Barbecue Sauce. Serves 8 to 10.
My Recipe Notes:
74
Buffalo Wings
This classic recipe bring the heat to your wings and cools them down with blue cheese dressing.
Ingredients
Sauce:
6 Tbs. Louisiana Hot Sauce
1/4 C. (1/2 stick) margarine, not butter
1 Tbs. white vinegar
1/8-1/4 tsp. cayenne pepper
1/8 tsp. garlic salt
Dash of ground black pepper
1/4 tsp. Worcestershire sauce
1-2 tsp. Tabasco sauce
Carrot and celery sticks
Marie's Bleu Cheese Dressing
Directions
To make the sauce, mix all the ingredients in a small sauce pan over low heat until the margarine
is completely melted. Stir occasionally. To make the wings, fry the wings in a deep fryer set at
375º F., using vegetable or peanut oil. Fry 15 wings at a time for 12-15 minutes. Drain the wings
for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce
over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or
you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy
coating. Serve with carrot and celery sticks and Marie's Bleu Cheese Dressing, and cold beer.
Yield: enough sauce for 30 wings
My Recipe Notes:
75
Spicy Tex-Mex Drumettes

Marinated in a spicy lime and soy sauce mixture, these chicken drumettes come out full of flavor.
Ingredients
20 pcs. chicken drumettes or 10 chicken wings

1 (8-oz.) can hunts tomato sauce
2 - 4 Tbs. hot pepper sauce depending on how hot you want it to be
2 Tbs. oil
1 Tbs. lime juice
1 Tbs. soy sauce
Directions
For marinade, in a bowl combine Hunt's tomato sauce, hot pepper sauce, oil ,lime juice, soy
sauce, garlic powder and ground cumin. Place drumettes in a bowl with marinade. If using wings,
cut off and discard the tips. Cut wings at joints to make 20 pcs. Mix occasionally 2-4 hours.
Overnight is good too. Drain chicken reserving marinade. Place chicken on greased foil-lined
baking pan. Bake at 375 degree oven 30 minutes. Turn chicken over pour marinade over top.
Bake 10- 15 minutes more or until done.
My Recipe Notes:
76
Chicken Wings with Peanut Sauce

Try this recipe that gives you peanut dipping sauce as opposed to hot buffalo sauce. This is a
great dish if you love Thai food.
Ingredients
Wings:
4 lb. chicken wings, halved at joint, tips removed if desired
1 1/2 Tbs. minced peeled fresh ginger
1 garlic clove, minced
Sauce:
2 Tbs. peanut butter
1 1/2 tsp. soy sauce
1 Tbs. sugar
1/4 to 1/2 tsp. dried hot red pepper flakes
1/4 tsp. salt
Directions
To make Wings: Preheat oven to 500 degrees. Pat wings dry and toss with oil, ginger, and garlic.
Arrange wings, thick-skin sides up, in 1 layer in a large shallow baking pan and roast in upper
third of oven 25 minutes. Turn on broiler and broil wings, turning once, until nicely browned and
crisp, 10 to 15 minutes. To make sauce while wings cook: Whisk together sauce ingredients in a
large bowl until blended. Add wings to sauce and toss until coated.
My Recipe Notes:
77
Hooters Buffalo Chicken Wings

For all the Hooters Fans out there, here is their recipe for their amazing chicken wings. Enjoy!
Ingredients
Vegetable oil (for frying )

1/4 C. butter
1/3 C. Crystal Louisiana Hot Sauce
1/4 tsp. ground pepper
1/2 C. all-purpose flour
1/4 tsp. paprika
1/3 tsp. cayenne pepper
1/4 tsp. salt
10 chicken wing pieces
On the side
Bleu cheese or Ranch dressing
Celery sticks
Directions
Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely - an
inch or so deep at least. Combine the butter, hot sauce, ground pepper and garlic powder in a
small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended.
Combine the flour, paprika, cayenne pepper and salt in a small bowl. If the wings are frozen, be
sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over
them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will
help the breading to stick to the wings when fried.) Put all the wings into the hot oil and fry them
for 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove the
wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to
serve the wings hot. Quickly put the wings into a large bowl. Add the hot sauce and stir, coating
all of the wings evenly. You could also use a large plastic container with a lid for this. Put all the
wings inside the container, add the sauce, put on the lid, and then shake. Serve with bleu cheese
or ranch dressing and celery sticks on the side.
My Recipe Notes:
78
Baptist Church-Fried Chicken Wings

A dish no child will ever turn down.
Ingredients
1 C. oil; for deep frying

1/2 C. buttermilk
3 Tbs. cajun seasoning
2 C. flour
1 lb. chicken wings
1 parsley sprigs; for garnish
Directions
In a deep fryer or high-sided skillet heat oil to 360 degrees. In a mixing bowl combine buttermilk,
1 Tbs. Cajun seasoning and 1/2 C. flour to make a thick batter. Season remaining flour with
remaining Cajun seasoning. Dip wings, one at a time, into batter, allowing excess to drip off.
Dredge in seasoned flour. Fry immediately in hot oil, 6 to 8 minutes, moving and turning pieces
frequently with long tongs. Drain on paper towels. Do this in batches. If wings are large, remove
with tongs, drain, transfer to a baking sheet and bake in a preheated 350 degree oven until very
crispy, about 10 minutes. Serve with potato salad garnished with parsley sprigs.
Yields: 2 servings (6 to 10 wings).
My Recipe Notes:
79
Honey-Pineapple Chicken Drumettes (Crockpot)

Instead of hot and spicy add some honey to make the wings a sweet taste.
Ingredients
3 lb. chicken drumettes

1 garlic clove
1 C. fresh or canned pineapple
1/2 tsp. salt
1/2 tsp. ground black pepper
1 C. honey
1/2 C. soy sauce
Directions
Rinse and drain drumettes. Mince garlic and cut pineapple into 1 inch cubes. Combine the salt,
pepper, honey, soy sauce, pineapple, vegetable oil and garlic in a bowl and mix well. Place
drumettes in slow cooker and pour sauce over the wings. Cook covered on low setting for 6 to 7
hours.
My Recipe Notes:
80
Southern Chicken Wings with Spicy Barbecue Sauce

If you love hot wings then I suggest you try this homemade recipe.
Ingredients
1 1/4 C. ketchup
6 Tbs. honey
4 Tbs. Worcestershire sauce or 2 tsp. hot pepper sauce
2 Tbs. white wine vinegar
2 tsp mustard
18 chicken wings
Directions
Blend the sauce ingredients together until smooth. Brush the chicken wings with a little sauce
and place over medium coals. Cook for 20-30 minutes, turning and basting frequently until glaze
is crisp and golden, and the chicken is tender. Allow to cool slightly before serving.
My Recipe Notes:
81
Baked Hoisin Sauce Chicken Wings

Swap the regular BBQ sauce for this sweet and spicy recipe.
Ingredients
15 chicken wings
1 Tbs. honey or syrup
4 Tbs. hoisin sauce
3 Tbs. warm water
3/4 tsp. salt
1/2 tsp. black pepper
2 garlic cloves, finely minced
1 scallion, finely minced
1 slice fresh ginger, minced
Directions
Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper,
garlic, scallion, and ginger. Heat oven to 350 degrees. Place chicken wings on a baking sheet and
bake for 30 minutes, brushing occasionally with marinade. Turn oven to broil and broil chicken
wings five more minutes. Turn wings every two minutes to avoid burning. To serve, transfer
chicken wings to a serving platter and serve hot or at room temperature.
Yield: 6 servings
My Recipe Notes:
82
Sweet and Gooey Chicken Wings

Try these Asian-inspired wings with soy sauce and ginger.
Ingredients
1/2 C. soy sauce

1/4 C. packed brown sugar
1/2 Tbs. vegetable oil
1/2 tsp. fresh ginger root, minced
1-1/2 lb. chicken wings
Directions
In a 9x13" casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until
brown sugar completely dissolves into the mixture. Place chicken wings in dish and turn them
over until they are all well coated. Cover dish and refrigerate for at least 4 hours. Turn chicken
again, after 2 hours. Preheat oven to 350 F. Bake chicken at 350 degrees F., covered, for 45
minutes. Turn the chicken wings and spoon sauce from the bottom of the pan over the tops of the
wings. Cook an additional 50 minutes, uncovered. Serve with sauce from bottom of pan placed
into dipping bowl.
My Recipe Notes:
83
Chicken Wings Pacifica

Chicken wings make great finger food for a Super Bowl party.
Ingredients
3 lb. chicken wings

1 stick butter or margarine
1 C. soy sauce
1 C. brown sugar
3/4 C. water
1/2 tsp. dry mustard
Directions
Arrange wings in shallow baking pan. Heat butter (or margarine), soy sauce, sugar, water and
mustard until butter and sugar melt. Cool. Pour over wings and marinate at least two hours,
turning once or twice. Bake in same pan in 375 degree oven for 1 1/4 to 1 1/2 hours, turning once
occasionally. Drain on paper towels.
My Recipe Notes:
84
Baked Barbecue Wings

You can't go wrong with BBQ wings and this recipe is super-easy to multiply for larger parties.
Ingredients
1 bottle of any BBQ sauce

1 small can frozen orange juice (undiluted)
6 Tbs. brown sugar
1/4 C. red wine
2-3 lb. wings
Directions
Mix together BBQ sauce, orange juice, brown sugar and wine. Set aside. Cut wings at the
“elbow.” Dip pieces in sauce and lay in a Pyrex dish or a stainless steel baking pan. You can
layer them. Pour any remaining sauce over all and bake uncovered at 375 degrees for 1-1 1/4
hours. These are terrific as leftovers so don't think you are making too many.
My Recipe Notes:
85
The contents of this eCookbook, including all recipes, are the property of Recipe4Living and
cannot be distributed or published without permission from Recipe4Living. Any syndication
requests may be directed to Recipe4Living.
© 2008, Ampere Media LLC, All Rights Reserved.

Super Bowl Ecookbook

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Super Bowl Ecookbook

Uploaded by

Copyright:

Available Formats

The Ultimate Super Bowl eCookbook

Letter from the Editor

Dear Recipe4Living Member,

Need some entertaining tips? Check out www.Recipe4Living.com for themed

Please enjoy your Ultimate Super Bowl eCookbook!

Buffalo Chicken Wing Dip ....................................................................................................... 47

German Style Braised Bratwurst

Brats and Beer on the Grill

Grilled Bratwurst with German Potato Salad

4 12 oz. cans beer

5 fully cooked bratwurst or knockwurst (about 1 lb.)

Grilled Bratwurst and Onion Sandwiches

8 fully cooked bratwursts, halved

Brewed Bratwurst Sandwiches with Caraway Kraut

Classic Backyard Beer Brats

2 (12 oz.) cans beer

Bratwurst in Beer with Sauerkraut Relish

Crockpot Sausage Kraut

1 package bratwurst (or bockwurst, knockwurst, etc) - I used 6 pieces

1 Tbs. vegetable oil

Excellent Mexican Chili

2 Tbs. vegetable oil

Basic Texas Chili

Crockpot Chili Verde

2 lb. lean pork

Crockpot Chunky Pork and Sausage Chili

1 lb. boneless pork country-style ribs, cut into 3/4-inch cubes

Spicy Pineapple Pork Chili (Crockpot)

Chicken and Corn Chili

4 skinless, boneless chicken breasts

Chili con Carne

1 C. + 2 Tbs. veggie stock

Wicked Hot Chili

2 Tbs. vegetable oil

Beef and Macaroni Chili

From: Eat Light and Love It!

2 tsp. olive oil

7 ripe medium avocados, seeded and peeled

1-1/2 C. frozen peas

Guacamole with Roasted Garlic

DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

2 C. cooked green split peas, drained and chilled.

2 avocados, peeled and barely mashed

Yield: 2 2/3 cups

Avocado Dip with Chilies

2 large ripe avocados, peeled and pitted

Other Dips and Spreads

7 oz. jar roasted red peppers, drained

Fabulous Crab Dip

16 oz. sour cream

1 frozen pkg. chopped spinach

Baked Crab Dip

1 8 oz. pkg. cream cheese, softened

Yield: approximately 2 cups

1 lb. brie cheese, cut into 2 wedges

Yield: 6-8 servings

Bread Bowl Bacon Dip

1 large round loaf of bread

Spinach Artichoke Dip

2 (8-oz.) packages cream cheese

The Skinny: Use low fat cream cheese.

Crockpot Crispy Kielbasa with Cheese Dip

2 8 oz. pkg. cream cheese, softened