The Lunch Break Chronicles

with Chris Preovolos

Win tickets to see Anthony Bourdain in Stamford

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If you haven’t heard already, Anthony Bourdain is coming to town.

The host of the the Travel Channel’s wildly popular No Reservations and author of Kitchen Confidential, etc. will be at the Palace in Stamford on Saturday, February 12 and here’s your chance to win a pair of tickets.

All you gotta do is share a recipe in the comment section of this post for a Super Bowl party dish and we’ll select a winner at random. (I’m really just trying to crowd-source ideas here, but whatever, they’re free tickets)

Make your submission by Friday Feb. 5 at midnight and I’ll announce the winner on Sunday.

That’s pretty much the deal.

DETAILS: Tickets are $39.50 and $47.50 through scalive.org, by phone at 203.325.4466, or at the Palace Theatre Box Office. A limited number of VIP packages are available for $83, which includes premium seating and an exclusive post-show meet-and-greet and book signing with Bourdain.

MORE INFO: HERE

P.S. Feel free to drop a recipe, but if you are or are related to a Hearst employee or have ‘Preovolos’ in your last name, you will be excluded from the contest…which pretty much rules out 90% of the LBC’s audience.

Categories: General
Chris Preovolos

52 Responses

  1. Nicely written. But still, it’s kinda strange knowing a world class boxer such as George decided to move into kitchen business by releasing several kitchen utensils under his own brand name.

  2. I hardly write responses, however i did a few searching and wound up here Win tickets to see Anthony Bourdain in Stamford – The Lunch Break Chronicles – Connecticut News.
    And I do have a couple of questions for you if you
    do not mind. Could it be just me or does it look like a few of the responses look like they
    are written by brain dead people? :-P And, if you
    are posting on other online sites, I’d like to keep up with everything fresh you have to post. Could you make a list of every one of all your public sites like your twitter feed, Facebook page or linkedin profile?

  3. Patrick says:

    The appearance is tomorrow night. Who is the winner?

  4. Roxann says:

    Where is the winner announced?

  5. Rosemarie Zurkowski says:

    Yummy Asian Slaw

    2 bags slaw
    1 bunch scallions, chopped
    3 tbs. sesame seeds
    2 cups dry roasted peanuts
    2 pkgs. chicken flavor ramen noodles broken into piece

    mix together above ingredients

    Dressing

    3/4 cup oil, 1/3 cup red wine vinegar, 3/4 cups sugar, 1 tbs. worcesteshire sauce,

    2 flavor packets from noodes

    Pour dressing over salad and enjoy something very wonderful!!!!!!

  6. katie says:

    Bacon Wrapped Cocktail Franks

    1 lb bacon, cut into thirds
    1 package cocktail wieners
    1/2 to 3/4 cup brown sugar

    Preheat oven to 325.
    Wrap each cocktail wiener with a piece of bacon and place in a baking dish seam side down.
    Sprinkle with brown sugar and bake for 40 minutes.

    Not a healthy recipe, but usually the first one to go! Everyone loves them.

  7. Roxann says:

    1 Can of Hormel Chili
    1 package of cream cheese
    6 oz shredded cheddar cheese
    diced black olives (optional)

    Spread Cream Cheese in bottom of a small glass baking dish, then spread chili, top with cheese and olives. Microwave until cheese is melting.

    Scoop up with nachos and enjoy!

  8. Veronica Medina says:

    tostadas with guacamole

    Ingredients
    1 bag of tostadas (fired tortillas)
    5 avocados
    juice of 2 limes
    salt, freshly ground black pepper and oregano to taste
    parmesan cheese
    sliced red onion
    cilantro

    Directions: in a bowl mash the avocados. add all other ingridients to taste. spread the guacamole on top of the tostadas sprinkle parmesan cheese garnish with slice of onion and a cilantro leaf.

  9. Sarah C. says:

    Wendy’s Pasta and Lentils

    Ingredients

    * 1 onion, chopped
    * 3 cloves garlic, minced
    * 2 tablespoons olive oil
    * 1 (19 ounce) can lentil soup
    * 1 cup crushed tomatoes
    * 1 (10 ounce) package frozen chopped spinach
    * 1 (16 ounce) package ditalini pasta
    * salt to taste
    * ground black pepper to taste
    * 1 pinch crushed red pepper
    * 2 tablespoons grated Parmesan cheese

    Directions

    1. Brown onion and garlic in oil over medium heat. Stir in lentil soup and tomatoes. Bring to boil. Stir in spinach and spices. Simmer.
    2. Meanwhile, cook pasta in a large pot of boiling salted water until almost done. Drain. Mix pasta into lentil sauce. Cover, and keep warm for 20 minutes. Serve with Parmesan cheese.

  10. RLM says:

    Cheesy Bean Dip
    Ingredients

    16 ounces refried beans
    8 ounces pepper jack cheese
    8 ounces cream cheese
    1 cup milk
    1/3 cup chopped jalapenos
    chopped white onion

    Directions

    1. Combine cheeses and milk over medium low heat and stir until smooth and creamy.
    2. Add beans, onions and jalepenos and stir until uniform consistency.
    3. Pour into a bowl and serve with tortilla chips.

  11. Holly D says:

    Awesome Sesame Chicken Wings!
    ————————–

    These chicken wings should be marinated for at least 2 hours, so plan to prepare them in advance. All in all, total cook time is only 30 minutes.

    Ingredients:

    1/2 cup soy sauce
    1/4 cup water
    1/4 cup sugar
    2 tablespoons sesame oil
    4 green onions, with tops, sliced
    2 medium garlic cloves, minced
    2 tablespoons sesame seeds
    dash ground black pepper
    dash ground cayenne pepper, optional
    3 pounds chicken wings

    In a large food storage bag, combine soy sauce, water, sugar, sesame oil, green onions, garlic, sesame seeds, and peppers. Add chicken wings; turn bag to coat well. Cover and refrigerate for at least 2 hours, or overnight, turning occasionally.

    Remove chicken to a shallow rack in baking dish or roasting pan. Discard the marinade. Bake wings, uncovered, at 350° for 30 minutes. Turn wings and bake 25 minutes longer, or until tender.

    Makes 6 to 8 appetizer servings.

  12. Deb D. says:

    Buffalo Chicken Pizza:
    Really easy to put together, and the ingredients can be changed depending on your spice preference…
    Cook about a pound of chicken (thigh, breast, whatever) in stock. Once cooked, shred. Mix in butter/hot sauce mix (I like Frank’s Red Hot). Chicken should be saucy, but not swimming in sauce.
    Roll out pizza dough. Spread blue cheese dressing. Add chicken mixture on top of blue cheese. Sprinkle additional shredded cheese (anything will work here). Bake at 400 until underside of crust is golden brown and center is done.

  13. Suz says:

    Mexican Dip

    This is pretty basic but goes over huge at parties and is extremely easy to throw together.

    Ingridients
    1 can Hormel no bean chili
    4oz (1/2 package)cream cheese
    16 oz (1 package) shredded Mexican Cheese Mix
    Tostitos chips

    Empty the can of no bean chili into a low, flat microwaveable dish. I usually use a pie dish. Microwave on high for 1.5 minutes. Slice the cream cheese into chunks so its thinner and will melt easier. Put on top of chili and put back into microwave for another minute or until cheese is softened. Use a fork to stir the cream cheese into the chili (sometimes I mix it thoroughly, other times I’ll drag the fork through quickly so theres some areas fully blended, and some still chili only so you get a different taste). Add desired amount of cheese on top and microwave until it begins to melt, approximately another 1.5 minutes.

  14. David says:

    Stamford Chili

    Drive to Murphy’s Townhouse with container and a few dollars. For a big order call ahead and make sure Russ has enough on the stove. No matter how much I try I can’t recreate the taste, so spend the extra time with the kids, wife, girlfriend.

    Enjoy

  15. Sara says:

    Stamford Poppers

    Slice and seed 10 jalepeno peppers, retain portion of seeds to add to all or part of stuffing mixture for more spicy results
    Brown 3 links hot (sweet if desired) Dejulio sausage, add chopped onions or shallots as the meat is browning if desired, drain contents of pan
    Add meat and or onions to 1/2 cup cream chesse and 1/2 cup shredded chedder and mozzarella or any desired cheese combination
    Season with salad and pepper then spread mixture into pepper halves
    Bake on foil lined cookie sheet in 350 degree oven for 10-15 min or until bubbly
    Sprinkle with chopped raw onion/scallion/shallot, or bacon bits or sprinkle with bread crumbs and broil on high for one or two minutes
    Enjoy

  16. Susan A. says:

    Venison Chili (No Beans)

    2- pounds ground venison
    (If venison is not available, you can use very lean ground beef – but pour off the fat)
    ½ pound bacon (bacon makes everything taste better)
    1 (or 2)- 28oz can of crushed tomatoes
    1- 28oz can of diced tomatoes (pour off excess water if necessary)
    3- Tbsp flour or bread crumbs
    3- Medium Onions (chopped)
    4- Fresh Jalapeno Chili Peppers (chopped small)
    1- Red Bell Pepper (chopped)
    1- Green Bell Pepper (chopped)
    1- Yellow Bell Pepper (chopped)
    1/3 Cup Chili Powder
    2 tsp (or to taste) garlic powder
    ½ tsp Cumin
    2 tsp (or to taste) Kosher Salt
    ½ tsp (or to taste) Cayenne Pepper
    1 or 2- 16oz boxes of elbow macaroni (depending on crowd)

    Cut up bacon into small pieces, and fry in a large skillet. Pour off bacon grease and set bacon aside. In the same skillet, brown the venison meat. In a separate pan, sautee chopped onions and all peppers until soft. Add cooked bacon pieces, cooked peppers, onions into large skillet with venison and pour in cans of crushed tomatoes and diced tomatoes, add chili powder, flour or breadcrumbs, garlic powder, cumin, salt, cayenne pepper and cook on low to medium, stirring often (to prevent sticking) until mixture is hot and flavors combine (around 30-40 minutes). If you don’t have a large enough skillet, items can be cooked a stew pot or other large pot. Cook elbow macaroni per instructions. Serve in bowls – macaroni first with chili on top. If you have a large crowd, you can mix chili and macaroni together and keep warm in a crock pot. Garnish with shredded cheese, sour cream, fresh cilantro, chopped raw onion.

    Don’t be shy with the spices – if you like it hot, or salty, just add to taste, if you like it thinner, add another can of crushed or diced tomatoes. If you must have beans in your chili, add to taste. For an even more flavorful chili, prepare the chili mixture a day ahead, refrigerate overnight and reheat.

  17. M says:

    Chicken Adobo–The National Dish of the Phillippines

    2T Minced Garlic
    2T Grated Ginger
    1/4 C Soy Sauce
    2t vinegar
    1 Fryer, cut up
    paprika

    Brown the chicken in a dutch oven or heavy pot with lid. Drain excess fat. Mix together first four ingredients and pour on top of chicken. Cover pot and simmer for 45 min or until tender. Garnish with paprika. Serve with rice.

  18. Deviled Eggs
    12 Lg Eggs
    1/2 cup mayo
    2 tsp dijon
    2 tsp sweet pickle juice
    1 tsp worcester sauce
    1/2 tsp salt
    Dash or up to 1/8 tsp cayenne or curry powder(optional)
    1/4 tsp paprika
    Cook eggs in simmering water for 20 minutes.
    Put still warm yolks in food storage bag with:
    Mayo, mustard, pickle jice, worcester, and seasonings.
    Squeeze bag to mash yolks and mix in other ingredients,
    Cut off corner of bag and pipe ingredients into eggs.
    ENJOY.

  19. Jill says:

    Black Bean and Sweet Potato Chili – spicy and even good for vegetarians:

    1 tablespoon olive oil
    1 medium yellow onion, diced
    1 orange pepper, diced
    1 red pepper, diced
    2 cloves garlic, minced
    1 teaspoon cumin
    2 teaspoons chili powder
    One 15-ounce can diced tomatoes
    Three 15-ounce cans black beans, rinsed and drained
    1 small chipotle chile pepper in adobo sauce, minced
    ¼ cup chopped cilantro stems
    Kosher salt
    1 bottle dark beer
    1 pound sweet potatoes, peeled and cut into 1-inch cubes
    ¼ cup chopped cilantro leaves
    1/2 lime (optional)
    sour cream (optional)
    Procedures1
    Heat oil in large Dutch oven or heavy-lidded saucepan over medium heat. Saute onion and peppers until soft and beginning to caramelize, 5-8 minutes. Add garlic, cumin, and chili powder and continue to sauté until very fragrant, about 2 minutes. Stir in tomatoes, beans, chipotle, cilantro stems, and 1 teaspoon salt. Turn heat to high, and pour in beer. Simmer for 10 minutes, then add sweet potatoes.

    Continue to simmer until potatoes are tender, but not falling apart, about 20 minutes. Taste for seasoning. Spoon chili into bowls and garnish with cilantro leaves, a squeeze of lime, and a dollop of sour cream. Serve with corn bread.

  20. Tim B says:

    Scratch Meatball Grinders

    You will need 4 French Baguettes
    Meatballs
    Sauce
    Some good Italian cheese
    Sauteed peppers and onions

    Ingredients

    For Meatballs:
    Extra Virgin Olive Oil
    1 Onion Diced
    2 Cloves Garlic Minced
    2 T Chopped Fresh Parsley
    1 C Milk
    1 1/2 C fresh Bread Crumbs
    1 1/2 lb Ground Beef
    1 1/2 lb Ground Pork
    1 Egg Beaten
    1 T Tomato Paste
    1 T Butter
    Salt and Pepper

    Directions: Soak bread crumbs in milk. Saute onions and garlic in olive oil. Let cool. Mix all remaining ingredients and form into balls. Brown in frying pan then transfer to baking dish deep enough to hold a few cups of sauce. Bake on 350F for 35 minutes.

    Sauce:

    Extra Virgin Olive Oil
    1 Diced Onion
    4 Minced Cloves Garlic
    1 Can Tuttorosso Crushed Tomatoes with Basil
    2 T Sugar
    2 T Dried Basil
    3 T Dried Oregano
    2 T Fresh Chopped Parsley

    Directions:

    Saute onions and garlic. Add crushed tomatoes and dried spices. Let simmer for at least 30 minutes. Add fresh parsley about 5 minutes before you’re ready to use the sauce.

    Putting it together..

    Halve the French bread and assemble like any good grinder. And remember this simple rule: Toast it.

  21. Dan says:

    Bear Meat.

    1) Take a 5lb chunk of bear meat and place it on a cedar plank.

    2) Apply 2 tablespoons of salt and 1 tablespoon of pepper over the top and sides of the meat.

    3) Place in a preheated oven at 500 degrees for 2 hours or until the board catches fire. Do not be alarmed if the smoke detector goes off.

    4) When the board catches fire, remove everything from the oven, throw out the bear meat, and eat the cedar plank.

  22. Randi Ferris says:

    Chicken Chili

    Ingredients
    4 cups chopped yellow onions (3 onions)
    1/8 cup good olive oil, plus extra for chicken
    1/8 cup minced garlic (2 cloves)
    2 red bell peppers, cored, seeded, and large-diced
    2 yellow bell peppers, cored, seeded, and large-diced
    1 teaspoon chili powder
    1 teaspoon ground cumin
    1/4 teaspoon dried red pepper flakes, or to taste
    1/4 teaspoon cayenne pepper, or to taste
    2 teaspoons kosher salt, plus more for chicken
    2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
    1/4 cup minced fresh basil leaves
    4 split chicken breasts, bone in, skin on
    Freshly ground black pepper
    For serving:

    Chopped onions, corn chips, grated cheddar, sour cream
    Directions
    Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

    Preheat the oven to 350 degrees F.

    Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

  23. Su Hykin says:

    Corned Beef Reuben

    •4 slices sandwich rye
    •1000 Island Dressing (homemade if possible)
    •Unsalted butter
    •2 – 3 ounces of sliced Emmental or Gruyere
    •8 oz. corned beef,very thinly sliced
    •4 oz. sauerkraut

    Preparation:
    1. Butter one side of two slices of bread and place butter-side-down in a cold cast iron skillet or griddle.(a George Foreman works well)

    2. Generously spread these slices with 1000 Island Dressing.

    3. Divide cheese, corned beef and sauerkraut between slices of bread.

    4. Butter one side of remaining slices of bread and place butter-side-up on sandwiches.

    5. Turn heat on under skillet to medium low and cook until butter browns – 10 to 13 minutes. Flip sandwiches and cook other side until browned – 3 to 4 minutes.
    *Makes 2 sandwiches

  24. Missy Sue says:

    Misy’s Turkey Chili over Cornbread

    Ingredients
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 cloves garlic, pressed
    • 1 pound ground turkey
    • 3 (15 ounce) cans black beans, undrained
    • 1 (14.5 ounce) can crushed tomatoes
    • 1 cup of canned corn, drained
    • 1 1/2 tablespoons chili powder
    • 1 tablespoon dried oregano
    • 1 tablespoon dried basil
    • 1 tablespoon cumin
    • 1 teaspoon hot pepper flakes
    • 1 tablespoon red wine vinegar

    Optional Garnish:

    • Corn Muffin tops (store brand- pre-made is fine)
    • Sour Cream
    • 2 Scallions- sliced on the bias

    Directions
    1. Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

    To assemble

    1. Place corn muffin top into the bottom of a bowl. Spoon chili over it. Top with a dollop of sour cream, and a sprinkle of sliced green onions.

  25. Julia says:

    Just reading the recipes makes me feel like I’ve already won!

  26. djoana says:

    Black Bean Cakes With Guacamole
    * 1 Avocado
    * 1 tbsp. of Lime Juice
    * 1 pinch of Salt
    * 1 pinch of Pepper
    * 1/4 cup(s) of Bread Crumbs
    * 1/4 cup(s) of Fresh Chopped Garlic
    * 1 tsp. of Cumin
    * 3 tsp. of Olive Oil
    * 1/4 cup(s) of Chopped Tomato
    * 15 ounce(s) of 1 Can of Black Beans

    Steps

    1. For guacamole, in a small bowl mash avocado. Stir in lime juice; season to taste with the salt & pepper. Cover and put in fridge until ready to use.
    2. Open, drain, & rinse can of black beans. Put into bowl with bread crumbs, garlic, cumin, and olive oil.
    3. Mix by hand (or you can use either a food processor or potato masher) until all ingredients are well blended.
    4. Add a little olive oil to a nonstick or stainless steel pan. Form bean mixture into 4 or 5 patties; about 1/2 inch thickness.
    5. Turn heat on medium to high and when oil is hot, add the patties. Cook 5 minutes both sides until they are heated through and are browned.
    6. To serve; top the patties with the guacamole from fridge and the chopped tomato.

  27. Christine says:

    Love Bourdain! That would be so fun. I just heard the No Reservations theme song on the tv downstairs…my bf is a tad obsessed.

    My Mom’s Easy Artichoke Dip
    1 can drained artichoke hearts packed in brine
    1 cup mayo
    1 cup grated parmesan cheese
    sprinkle or paprika

    Process or cut up into small pieces and mix well. Put in 1 qt ovenproof container. Sprinkle with paprika. Bake thirty minutes. Serve with chips or crackers.

  28. Rachel H says:

    One of my favorite winter dishes!

    Goulash (serves 4 to 6)

    * 1 1/2 pounds cubed stew beef or combination of beef and pork
    * 1 can (14.5 ounces) diced tomatoes
    * 3/4 cup chopped green bell pepper
    * 6 medium potatoes, but in 1/4-inch thick slices
    * 1 large onion, chopped

    Seasoning

    * 2 teaspoons salt
    * 1 teaspoon caraway seeds
    * 1/2 teaspoon coarsely ground pepper
    * 1 bay leaf
    * 1 tablespoon sweet Hungarian paprika
    * 1/2 cup water or beef broth
    * 1 tablespoon flour mixed with 2 tablespoons water, optional

    Brown the beef cubes in the oil in a Dutch oven or stockpot. Add onion and cook until lightly browned, about 5 to 8 minutes. Add herbs and seasonings, tomatoes, water or broth, and bell pepper. Cover and simmer for 2 hours. Add potatoes and cook until tender, about 15 minutes longer. If desired, thicken with a paste made with 1 tablespoon of flour mixed with 2 tablespoons of water, then cook until thickened.

  29. Paul says:

    Tasty Lentil Tacos

    1 cup finely chopped onion
    1 garlic clove, minced
    1 teaspoon canola oil
    1 cup dry lentils, rinsed
    1 Tbs. chili powder
    2 tsp. ground cumin
    1 tsp. dried oregano
    2-1/2 cups chicken broth (or beef broth)
    1 cup salsa
    12 hard taco shells

    In a large non-stick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute.

    Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Stir in salsa.

    (heat up your taco shells while doing the last part of the above)

    Spoon about 1/4 cup into each taco shell and top with your favorite taco fixin’s.

    Enjoy!

  30. Tara says:

    New England Meets Manhattan Clam Chowder

    12 oz. Back Bacon (diced)
    3 small onions (diced)
    4 cloves garlic (diced)
    2 20 oz. cans Clam Chowder
    2 20 oz. cans Clam Juice
    8 new potatoes (diced)
    2 sprigs rosemary leaves removed and diced
    Shake of dried thyme
    2 large cans tomato paste
    4 cans diced tomatoes
    4 cups heavy cream

    Sautee bacon in the bottom of a large pot
    After 5 minutes add onions and garlic, sautee until onions are clear
    Add clams through diced tomatoes, bring to a boil
    reduce heat and simmer until potatoes are done
    add heavy cream
    serve with french bread

  31. Jennifer Miller says:

    Creamy Classic Cole Slaw

    1 Bag Pre-Chopped Cabbage
    1 Cup Mayonaise
    1/4 Cup White Vinegar
    2 Tablespoons Milk or Light Cream
    Salt/Pepper to Taste
    Optional – Smoked Paprika
    Optional – Crisp Bacon for Garnish

    Place Cabbage in a Large Mixing bowl . Blend together wet ingredients and Salt/Pepper . Add Paprika if you wish . Pour over the cabbage and mix. Chill for about an hour and serve with Crisp bacon on top if you wish .

  32. Kathryn M. says:

    Bacon Cheeseburger Roll Up

    This is a great crowd pleaser – serve with the usual cheeseburger toppings.

    1 lb. lean ground beef
    4 slices bacon, chopped
    1 small onion, chopped
    1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
    1 pkg. (13.8 oz.) refrigerated pizza crust
    Make It

    HEAT oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 min.
    UNROLL pizza dough onto baking sheet sprayed with cooking spray. Press into 15×8-inch rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.
    BAKE 20 to 25 min. or until golden brown.
    Special Extra

    Serve with your favorite condiments, such as CLAUSSEN Dill Burger Slices, mustard, ketchup, sliced tomatoes and/or TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa.

    Variation
    Prepare using VELVEETA 2% Milk Pasteurized Prepared Cheese Product and substituting 1 can (7 oz.) chopped mushrooms, drained, for the bacon.

  33. Adriana says:

    Cheese Biscuits

    1 1/2 cups flour
    3/4 cup sugar
    1 1/2 teaspoon baking powder
    3/4 cup milk
    1 egg, beaten well
    4 tablespoon butter, melted
    1/4 teaspoon vanilla
    1 cup shredded cheddar cheese

    Preheat oven to 400 degrees F. Grease the 12 molds of a regular size muffin pan.

    Combine flour, sugar, and baking powder in a large bowl and set aside. Whisk egg, milk, butter, and vanilla together in a medium sized bowl. Pour the liquid ingredients over the dry ingredients and stir to blend. Stir in the shredded cheese. Don’t over mix.

    Divide batter evenly among greased muffin tins. Bake for 15 to 20 minutes. When fully baked, the tops of the biscuits will be golden and springy to the touch and a toothpick inserted into the center of the biscuits will come out clean. Cool for 5 minutes before removing the biscuits.

    Makes 10 to 12 biscuits.

  34. Melissa says:

    Easiest chili- cheese dip ever!

    In a fondue pot, preferably an electric one your mother bought in the 70s, combine 2 cans of chili with or without beans, and 8 oz of velveeta “cheese”. Heat and stir, and then dip tortilla chips, or our family favorite, Ruffles,!
    I know this is a ridiculous recipe, but it is a SuperBowl Party, after all, and nothing says football like canned chili and suspicious cheese, especially when it’s the STEELers vs the Packers!

  35. Katherine says:

    One Can Chili

    1 Can Whole or Diced Tomatoes
    1 Can tomato paste
    1 Can Kidney Beans
    1 Green Pepper (chopped)
    1 Red Pepper (chopped)
    1 Cup Onion (chopped)
    1 lb. chop meat
    Spices to taste Chili powder and paprika are a must.

    Brown meat, add all other ingredients except kidney beans. Simmer for 30 min till pepers are soft. rRemove from heat mix in kidney beans.

    Great as is or serve as chili cheese hotdogs,burgers, dip, quesadillas.

  36. Mike D says:

    Beer and Cheese Soup

    4 Servings

    5 tablespoons butter
    2 carrots, finely chopped
    2 leeks, white and light green parts only, finely chopped
    Salt and pepper
    1/3 cup flour
    3 cups milk
    One 12-ounce bottle amber beer, such as Dos Equis
    1½ tablespoons Dijon mustard
    10 ounces sharp cheddar cheese, grated (about 3½ cups)
    Croutons, for garnish

    1. In a large saucepan, melt the
    butter over medium heat. Add the
    carrots and leeks, season with salt
    and pepper and cook, stirring, until
    soft, 10 minutes. Add the flour and
    cook, stirring often, for 2 minutes.

    2. Slowly pour in the milk, whisking
    constantly. Increase the heat to
    medium-high, add the beer and
    mustard and bring the soup to a
    boil, whisking constantly. Reduce
    the heat to low and simmer,
    whisking, until creamy and
    thickened, about 10 minutes.

    3. Remove the pan from the heat.
    Whisk in the cheese 1 handful at
    a time until combined. Season to
    taste with salt and pepper. Top
    with the croutons.

  37. Georgianna says:

    Emeril’s hot jalapeno crab dip. SO delicious!

    http://www.foodnetwork.com/recipes/emeril-lagasse/hot-jalapeno-crab-dip-recipe/index.html

    Ingredients

    * 1 pound lump crabmeat, picked over for shells and cartilage
    * 1 teaspoon chopped garlic
    * 1/2 cup chopped pickled jalapenos
    * 1/4 pound Monterey Jack cheese with jalapenos, grated
    * 1 teaspoon Worcestershire sauce
    * 1 teaspoon hot sauce
    * 1/2 teaspoon salt
    * 1/2 cup mayonnaise
    * 2 ounces Parmigiano-Reggiano cheese, grated

    Preheat the oven to 350 degrees F.

    Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size mixing bowl.

    Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture.

    Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving.

  38. INNARDS

    Buy a decent quality chicken, fresh if possible. If not warm and fresh, defrost, and concentrate on the immortal, most underrated snack/meal available, but not recognized by the average Homo Sapien in the US, the innards. From there, remove the innards, and make them the the quintessential part of the meal.

    1- Innards of a Chicken
    2- Cloves of finely chopped garlic
    2 TBSP- of a good quality butter
    1- tsp rough chopped fresh Cilantro

    -Get a saute pan med/high heat, throw in butter and garlic

    -Allow to cook briefly..do not sizzle garlic

    -Toss in all of the Innards of the Chicken

    -Allow to Saute and collect flavor

    -Throw Fresh Cilantro in briefly..but do not overcook til it’s soft

    -Angle the pan onto a plate…..and apply your ingredients to the plate.

    -Put the hot sauce bottle in you hand, and shake it vigorously.

    -Apply hot sauce!

    -Eat……..and be careful not to have an Aneurysm.

  39. Bob says:

    To Beth and the raw peanuts recipe, I wish I would have saw this recipe several years ago. We purchased what we THOUGHT were several big baqs of roasted peanuts, at a good price, but ended up with several bags of RAW peanuts! The North carolina farmer must have seen the CT linense plate! The cloth bags were a nice souvenir though…the peanuts ended up as mulch!

  40. Jon says:

    Guiness Cupcakes

    This recipe yields 24 cupcakes.
    Ingredients
    1 Cup(s) Guinness Extra Stout
    1 1/2 Sticks Unsalted Butter
    3/4 Cup(s) Unsweetened Chocolate Chunks
    2 Cup(s) All Purpose Flour
    2 Cup(s) Sugar
    1/2 Tablespoon Baking Soda
    3/4 Teaspoon Salt
    2 Large Eggs
    3/4 Cup(s) Sour Cream
    Directions
    Preheat oven to 350 degrees
    Bring stout and butter to a simmer in a large saucepan over medium heat. Do not boil.
    Add unsweetened chocolate chunks to hot stout/butter mixture. Whisk until chocolate melts. Turn heat off and let cool.
    Add sugar to chocolate mixture and whisk to combine.
    Sift flour, baking soda and salt.
    In a stand-alone mixer with a whisk attachment, combine the eggs and sour cream on medium speed.
    Add stout-chocolate mixture to the egg mixture and combine on medium-low speed until encorporated.
    Slowly add flour mixture in thirds to chocolate mixture with whisk attachment. Scrape the sides with your whisk to make sure you get all the dry ingredients combined.
    Place cupcake papers in pan and divide batter into cups evenly. Fill about 2/3 of the cup.
    Bake for 18-24 minutes or until the tops are firm to the touch, and a toothpick comes out clean when inserted into the cupcake.
    Let cool on wire rack before frosting.
    Tags: Cupcakes, Superbowl, Beer, Stout, Buttercream

  41. Marc Lissauer says:

    Spinach Dip

    Ingredients
    1 large clove garlic
    1/2 cup chopped scallions (white portion only)
    1 (10-ounce) package frozen chopped spinach, thawed and drained well
    1 cup sour cream
    1/2 to 1 cup mayonnaise
    1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
    1 teaspoon Worcestershire sauce
    1 dash hot pepper sauce or more to taste
    1/2 teaspoon salt
    1/4 teaspoon freshly ground white pepper
    1 round loaf crusty bread (country white, pumpernickel, etc.)
    Paprika
    Prep Directions
    In a blender or food processor, finely mince the garlic and scallions. Add the remaining ingredients, except the bread and paprika and blend until smooth. Taste and adjust the seasonings. Refrigerate for up to 2 days. Just before serving, make a bread bowl: Cut about an inch off the top of the round of bread and save it for a lid. Remove the bread from the center, hollowing out the loaf. Stir the dip well and place in the bread bowl. Sprinkle lightly with paprika. Serve the removed bread chunks along with crudites for dipping and enjoy!

  42. Nicole OConnor says:

    Chocolate Whiskey Bundt Cake
    1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
    1 1/2 cups brewed coffee
    1/2 cup American whiskey
    2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
    2 cups sugar
    2 cups all-purpose flour
    1 1/4 teaspoons baking soda
    1/2 teaspoon salt
    2 large eggs
    1 teaspoon vanilla

    Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.

    Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.

    While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.

    Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

    Cooks’ note: This cake improves in flavor if made at least 1 day ahead and kept, in a cake keeper or wrapped well in plastic wrap, at cool room temperature. It can be made up to 5 days ahead and chilled. Bring to room temperature before serving.

  43. jacqie says:

    I have a healthy option and a not so healthy option. Both go very well with beer (in the spirit of Bordain, no show is complete without libations!) :)
    First is the healthy – There is nothing better than homemade Guac!
    Cut two ripe avocados into cubes, put in a bowl
    also add to the bowl two cloves of minced garlic, half a small red onion finely chopped, one diced plumb tomato, minced jalapeno pepper to your liking, salt and the juice of one lime, mash up with a fork or potato masher. yum yum yum.
    The second is not so good for you but it tastes great – cheesy dip!
    1 can of Hormel Chili (you can choose to make it vegetarian or not), 1 package of cream cheese cut into cubes, 1 brick of pepper jack cheese cut into cubes, put in an ovensafe bowl (a pie plate works nicely) and bake at 350, stirring occasionally, until bubbling (about 20 really loooong minutes)

  44. Beth says:

    As a Southerner transplanted to CT, the best thing to have on hand for the Superbowl will definitely be boiled peanuts.

    5 pounds raw peanuts, in shells (using roasted will not work)
    3/4c-1 cup salt
    water to cover

    Directions
    Wash the peanuts and place them in a large pot. Add salt and water. Bring the water to a boil. Boil for at least 2 hours. Let them sink to the bottom of the pot. Taste the peanuts. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire. If they are soft enough but not salty enough stop boiling and let them just sit in the brine where they will absorb more salt. Taste every 20 minutes until they are salty enough for your palate. Then drain nearly all of the water and enjoy the peanuts! They’ll keep just fine in the refrigerator for a few days but shouldn’t be kept for longer for fear of spoiling.

    Some folks add different spices from bay leaves to chili powder, depending on region and preferred tastes.

  45. Paula Barker says:

    This is one of my winter favorites!

    My Mother’s Brisket (from Gourmet | December 1995)
    Yield: Serves 8 to 10

    a 5- to 6-pound first-cut beef brisket
    3 tablespoons vegetable oil
    3 large yellow onions, cut into 1/2-inch pieces (about 5 cups or 3 pounds)
    2 or 3 large garlic cloves, or to taste, minced
    1 teaspoon paprika, preferably Hungarian
    3/4 teaspoon salt
    3/4 teaspoon freshly ground pepper

    Preheat oven to 375°F.
    In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
    While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
    Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
    Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
    Preheat oven to 350°F.
    Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.

    (Note: I substitute a cup of red wine for one cup of the recommended water, and also throw in a small handful of baby carrots prior to the baking step).

  46. Packer Brats
    Recipe courtesy Green Bay Jim

    Prep Time:10 minInactive Prep Time:–Cook Time:30 min
    Level:
    Easy
    Serves:
    8 or 16 servings
    Ingredients
    4 pounds bratwurst
    12 (12-ounce) cans light beer
    1 onion, sliced
    2 tablespoons chopped garlic
    8 round hard rolls or 16 bratwurst or hoagie buns, split
    Butter Kraut, recipe follows
    Ketchup, for serving
    Brown mustard, for serving
    Chopped onion, for serving
    Directions
    Pierce the brat casing multiple times with a fork prior to boiling.

    In a large pasta pot, add beer. Add onion and garlic. Bring to a boil. Add brats. Allow beer to come back to a boil, reduce heat and simmer 20 minutes.

    Meanwhile, preheat an outdoor grill to medium heat.

    Remove brats from beer, pat dry and grill, turning frequently, until brats are browned all over, about 8 to 10 minutes.

    To serve brats “Classic Style”, serve 2 brats each on round, hard rolls with Buttered Kraut and brown mustard.

    To serve brats “Stadium Style”, serve 1 brat on a brat or hoagie pun with ketchup, mustard, onion and Buttered Kraut.

    A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

    Buttered Kraut:

    1 (16-ounce) package sauerkraut, drained

    1/2 (12-ounce) bottle beer

    8 tablespoons (1 stick) butter

    Place sauerkraut in a medium saucepan over medium-high heat (this can also be done in a saucepan on the grill while grilling the brats). Add beer and cook until liquid is almost completely reduced. Add butter, cook, stirring frequently, until butter is melted and absorbs into the kraut, about 5 to 10 minutes.

  47. Packer Brats

    Serves:
    8 or 16 servings
    Ingredients
    4 pounds bratwurst
    12 (12-ounce) cans light beer
    1 onion, sliced
    2 tablespoons chopped garlic
    8 round hard rolls or 16 bratwurst or hoagie buns, split
    Butter Kraut, recipe follows
    Ketchup, for serving
    Brown mustard, for serving
    Chopped onion, for serving
    Directions
    Pierce the brat casing multiple times with a fork prior to boiling.

    In a large pasta pot, add beer. Add onion and garlic. Bring to a boil. Add brats. Allow beer to come back to a boil, reduce heat and simmer 20 minutes.

    Meanwhile, preheat an outdoor grill to medium heat.

    Remove brats from beer, pat dry and grill, turning frequently, until brats are browned all over, about 8 to 10 minutes.

    To serve brats “Classic Style”, serve 2 brats each on round, hard rolls with Buttered Kraut and brown mustard.

    To serve brats “Stadium Style”, serve 1 brat on a brat or hoagie pun with ketchup, mustard, onion and Buttered Kraut.

    A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

    Buttered Kraut:

    1 (16-ounce) package sauerkraut, drained

    1/2 (12-ounce) bottle beer

    8 tablespoons (1 stick) butter

    Place sauerkraut in a medium saucepan over medium-high heat (this can also be done in a saucepan on the grill while grilling the brats). Add beer and cook until liquid is almost completely reduced. Add butter, cook, stirring frequently, until butter is melted and absorbs into the kraut, about 5 to 10 minutes.

  48. Lisa Brown says:

    My mom’s famous bean dip with a twist.
    (I like it hot, so I add the Texas Ranchero w/Jalapeño to give it a kick. If you prefer it mild, use a mild salsa and Bush’s Homestyle Beans)

    Serves 6-8

    1 Cup of Pace Picante (hot)
    1 Pkg of cream cheese (room temp)
    1 Cup of Salsa Con Queso
    1 Can of Bush’s Texas Ranchero Grillin Beans
    Fancy Shredded Mozzarella Cheese

    Directions:

    Preheat oven to 350*

    Mix salsa and cream cheese in small mixing bowl. Spread on bottom of 9×9 baking dish. Next layer the following ingredients: beans, queso and then a thin layer of Mozzarella.

    Bake for approx 20 min or until cheese is melted.

    Serve with your favorite Tostitos chips. My favorite: Jalapeño or Lime. Or, just eat with a spoon like some of my friends. A party favorite in my house. Enjoy!!!!

  49. Lori Brower says:

    Sweet-Hot Bacon Wrapped Dates
    1 Package of Bacon
    1 Package Dates
    ¼ C Brown Sugar
    2 Tbsp. Black Pepper
    Vegetable or Canola Oil
    Toothpicks

    Mix brown sugar and black pepper. Cut bacon slices in half. Take one piece of bacon; dip it in the brown sugar, black pepper mix; roll it around a date; secure with toothpick.
    Fry in oil until brown. Serve Warm.

  50. Melanie Deluca says:

    Buffalo Chicken Dip! Serves about 6-8

    3 Boneless Chicken Breasts
    8-10 Cups Chicken Broth
    2 8oz. Blocks of softened cream cheese
    1 1/2 Cups shredded cheddar cheese
    1 1/2 Cups Hot Sauce ~ or to taste (Frank’s works great)
    1 Cup Blue Cheese Dressing
    Colorful Tortilla Chips for dipping
    Celery Sticks / Veggies for dipping

    Directions:

    Preheat oven to 375*
    Bring Chicken broth to a boil and add the chicken breasts to the pot ~ add extra water if needed.
    Boil the chicken breasts until cooked through and no longer pink in the middle.
    While the chicken is boiling, place the blocks of softened cream cheese in a large bowl.
    To the cream cheese add the hot sauce, shredded cheddar cheese, and blue cheese dressing. Mix well.
    Once the chicken is cooked, remove from broth and drain.
    While still warm, shred the chicken with two forks and add to the cream cheese mixture.
    Stir everything well.
    Pour the chicken & cream cheese mixture into a greased 13 X 9 baking dish.
    Bake for about 15-20 minutes ~ or until lightly golden brown and bubbly.
    Serve with chips & celery sticks & veggies for dipping!
    Enjoy! Everything we all love about chicken wings in a dip ! And without the bones!

  51. Stefanie says:

    My almost-famous 7 layer dip!!

    2 cans refried beans – fat free
    2 avocado – seasoned with salt, pepper & lime juice
    1 tbsp light mayo (optional)
    16 oz light sour cream
    1 packet taco seasoning – low sodium
    lettuce – shredded
    cilantro – shredded
    black olives – sliced
    1 tomato – seeded & diced
    shredded cheese – low fat, Mexican blend
    tortilla chips

    Directions

    spread the refried beans as a single thin layer inside a 13x9x2 pan. in a separate bowl mix 2 avocados with 1 tbsp light mayo (optional) and lime juice & salt/pepper to taste. spread avocado mixture on top of the bean layer. in another separate bowl, mix the sour cream with the taco seasoning package and then layer on top of the avocado, being careful to spread lightly so as not to mix each layer. shred lettuce and cilantro and mix together. sprinkle on top of the sour cream layer. next, dice tomatoes and slice the black olives and sprinkle generously on top of the lettuce/cilantro layer. finally, top with a thick layer of shredded cheese (of your choice). chill for at least an hour and serve cool with tortilla chips.

  52. Lisa Prusasky says:

    Spaghetti with Tuna, Lemon, and Breadcrumbs

    Serves 4

    Coarse salt and ground pepper
    2 slices whole-wheat sandwich bread
    1 tablespoon plus 1 teaspoon olive oil
    3/4 pound spaghetti
    1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
    1/2 cup chopped fresh parsley
    3 tablespoons slivered Kalamata olives
    2 cans (6 ounces each) chunk light tuna in water, drained

    Directions

    Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.
    Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tablespoon oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.