It doesn’t matter which team you’re rooting for at the Super Bowl, you still have to have some good game day food.
This first recipe came from a friend, and it was delicious. You can use any kind of tamales, even the canned ones. She served them with those scoop corn chips.
Hot Tamale Dip
2 tbsp butter 1 onion, chopped 2 c love s of ga r l i c , chopped 2 green onions, chopped 1 can Rotel 1 can plain chili without beans 1 tbsp Worcestershire sauce, or to taste 2 cans tamales, coarsely chopped 1 pound sharp cheddar cheese, grated Corn chips, to serve Heat a large saucepan over medium-high heat and melt butter. Sauté onions in butter until soft. To the saucepan add tomatoes, chili, Worcestershire, green onions and tamales. Stir well and break up tamales. Add cheese and cook, stirring often, on low heat, until cheese melts and mixture is thoroughly heated. Serve hot with corn chips. —kwc— I may have given you this one before, but I promise there won’t be any left. I don’t remember where this recipe came from, and it calls for bell peppers which I never use, but the onions are a must. Make sure they get good and soft and golden. This is also good for breakfast.
Pull Apart Bacon Bread 1 pound bacon, chopped 1 onion, chopped 1 bell pepper, chopped 2 tubes Pillsbury Grands biscuits 1 stick butter 1/2 cup (or more) shredded cheddar cheese Cook bacon, onions and bell pepper in the stick of butter until the bacon is crisp and the onions and pepper are browned and tender. Pour bacon, onions, melted butter and bacon drippings into a large bowl. Cut biscuits in fourths and add to bowl along with the cheese. Toss until thoroughly mixed. (You can park this in the refrigerator at this point if you wish, just microwave the next morning until it mixes easily before continuing.) Fold into a 10' tube or Bundt pan coated with Pam. Bake at 350 degrees for 30 minutes. Immediately invert onto serving plate. Serve warm. (You can also bake in a 9 x 13 pan but make sure the middle is done before you take it out of the oven.) —kwc— Sliders are always a good thing to have and these Italian ones sound good to me.
Hot Italian Sliders 1/2 pound salami 1/2 pound pepperoni 1/2 pound ham 6 slices Provolone 12 slider buns 2 tbsp butter melted 1 tbsp grated Parmesan cheese 2 tsp Italian seasoning Preheat oven to 350. Cut slider buns in half and set the tops to the side. Place the bottom half of the slider buns on a baking sheet.
Layer the deli meat on the slider buns ending with a layer of provolone cheese. Place the top buns on the sliders.
Cover the dish with foil and bake for 15 minutes. In a small bowl mix together the Parmesan cheese and Italian seasoning.
After 15 minutes remove the sliders from the oven and brush the tops of the buns with melted butter, then sprinkle the Parmesan mixture over them.
Bake for 5 minutes more then uncovered, ser ve immediately.
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