Make these snacks for your Super Bowl watching party – San Bernardino Sun

Super Bowl Sunday is a day of indulgence, a variety of appetizers, snacks, and cheers. Gatherings will most likely be small this year, but for many people the food will still be the focal point, the game being just for fun.

Game day gatherings are fun. And that fun could extend to the cook’s vantage point if the menu is kept super casual. For more formal occasions, order individual appetizers, such as hoity-toity caviar or tartlets. Super Bowl fare is more about trough-style delicacies. The host sets them out and the customer picks them up. Everyone can split to suit their LVI taste. Easily.

Set out plates and plenty of napkins. If serving Totchos, a riff on nachos made with Tater Tots, also provides fork. Set up a private catering bar and include ice and a pitcher of delicious pomegranate Margaritas. Pre-rinse the moistened lemon juice with a savory-sweet mixture of sugar, coarse salt, and lemon zest.

As for the store-bought snacks, there are a few that I love to add to my game day snack list. One, try the Belmont Bloody Mary Cocktail-Spice Peanuts (sold at Total Wine & More); These crunchy nuts are topped with a delicious combination of Bloody Mary-style spices. Two, Trader Joe’s Giant Inca Corn. These plump seeds are not as hard as Corn Seeds; they get bigger and give more when their molars are hungry for them to grind. Pair them with snack mixes (such as Trader Joe’s Many Things, a series of mini cookies, honey roasted nuts, corn bars, and honey butter cereal squares). And three, how about a sweet finish with some See’s Bridge Mix: milk and dark chocolate topped with almonds, pecans and raisins mixed with mini Molasses Chips.

Continue the game.

Baked Crap Dip can be served with chips, crackers, crostini and/or raw vegetables. (Picture by Nick Koon)

Grilled crab dip

Full fat or reduced fat mayonnaise is up to you. Both work great in this hot crab dish, but of course, the full fat version will taste richer. If the top layer of the breadcrumb doesn’t brown to your liking, turn on the grill to bake it. Turn on the oven light and watch. It will probably take about a minute; throw it away and it can turn into jars.

Productivity: About 2 cups


6 ounces crab meat, drained, pat dry with paper towels

1/2 cup diced red bell pepper

1/2 cup finely chopped fresh Italian parsley

1/4 cup thinly sliced ​​scallions, including dark green stalks

1/2 cup low-fat mayonnaise or mayonnaise

4 ounces whipped cream cheese

1 1/2 teaspoons fresh lemon juice

1/2 teaspoon hot sauce, such as Tabasco; see chef’s notes

1/4 cup panko (Japanese bread crumbs)

1/2 teaspoon grated lemon zest, colored zest

To serve: Pita chips, crackers, crostini and/or raw veggies

Cook’s Notes: A half teaspoon of hot sauce gives this dish a bit of spiciness. For a tastier mix, increase the hot sauce to 1 tsp. Why no salt? I assume that the dippers have been salted. If using raw veggies as a spoon, add a pinch of salt and plenty of freshly ground pepper along with the mayonnaise in Step #1. I like the taste of licorice, so seasoning with fresh dill will be my favorite dip. mine.


1. Put the crab meat in a medium bowl and mash it with your fingers. Stir in the bell peppers, parsley, and green onions. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lime juice, and hot sauce. Transfer to a shallow, 1-quart baking dish. Combine panko and lemon zest in a small bowl.

2. Place the rack in the upper third of the oven and preheat the oven to 425 degrees. Just before baking, sprinkle panko mixture on top and bake until panko is golden brown and the dip is bubbly on the edges, about 12 minutes. Serve hot with pita chips, crackers or crostini.

Do-Ahead: Dip, without panko coating, that can be prepared, covered, and refrigerated 1 day in advance. Remove from refrigerator 30 minutes before baking. Topping can be prepared 8 hours in advance and sprinkled on just before baking.

The source: Adapted from “Skinny Dips” by Diane Morgan (Chronicle, $18.95)

“Totchos,” are nachos with extra Tator Tots for tortillas, topped with cheese, spicy ground beef, gacamole, sour cream, pico de gallo, and sliced ​​green onions. (Photo by Christy Denney)


A variety of toppings can be used to garnish this decadent dish, substituting crispy Tater Tots for fries. I think pico de gallo is essential, the fresh concoction that is sometimes called salsa freshca or salsa cruda; it’s a type of salsa commonly used in Mexican cuisine. It is made from chopped fresh tomatoes, onions, and peppers, and seasoned with salt, lime juice, and usually cilantro. The supermarket where I shopped has a fresh version in a cold container. I like to serve nachos and totchos on a plate with no oven. In step #4, I transferred the Tater Tots to a plate and then returned it to the oven for 3 to 5 minutes. But after all, it’s the Super Bowl, so a partially cooled rimmed cupcake presentation is perfectly acceptable.

Productivity: 8 servings


One package (38 ounces) of frozen Tater Tots

1 pound lean ground beef

2/3 cup water

Taco seasoning one pack (1 ounce)

2 cups shredded cheddar cheese

Toppings: Guacamole, sour cream, pico de gallo, sliced ​​green onions


1. Preheat oven to 425 degrees.

2. Arrange the Tater Tots in a single layer on a rimmed baking tray. Bake for 25 to 35 minutes or until the cake is golden brown and crispy.

3. Meanwhile, prepare the meat. In a large skillet, brown beef, shred and cook until no longer pink. Add water and taco seasoning. Bring to a boil, then reduce heat. Simmer for 2 to 3 minutes or until mixture thickens and liquid is absorbed. Set aside until Tater Tots are ready.

4. When the tater tots are ready, sprinkle the taco meat and cheese on top. Bake for 3 to 5 minutes or until cheese is melted. Add toppings, such as guacamole, sour cream, pico de gallo, and green onions.

The source: “Excellent” by Christy Denney (Shadow Mountain, $21.99)

Parm-Cheddar fries, also known as “fricos,” can be made with just Parmesan cheese, but this recipe includes white cheddar. (Photo by Cathy Thomas)

Parm-Cheddar Crisps

Often referred to as “fricos” on restaurant menus, these thin, crispy balls are usually made with just grated Parmesan, but I wanted to add a bit of flavor by adding grated white cheddar along with chopped pistachios. small and fresh thyme.

Make sure you have a thin, flexible metal spoon to lift them out of the baking tray. They are at their best within a few hours of baking, but if storing, store them between sheets of parchment in an airtight container for up to a day.

Productivity: About 30


1/2 cup (loosely packed) grated white cheddar cheese

1 generous cup (about 1 cup plus 2 tablespoons) grated Parmesan cheese

1/3 cup salted roasted pistachios, shelled

2 tablespoons chopped fresh thyme leaves


1. Adjust the oven rack to the middle position. Preheat oven to 400 degrees.

2. Place cheese in medium bowl. Place the mixture in round spoons (food teaspoons not measuring spoons) onto 2 rimmed baking sheets, leaving about 12 inches between them so they have room to spread as they melt. Sprinkle each with pistachio leaves and thyme. Press each one down a bit. You can use the back of a spoon or the underside of clean fingers.

3. Bake for 5 to 6 minutes or until fries are bubbly and edges are slightly golden. Let it sit for about 20 to 30 seconds. Remove with a thin flexible metal spatula (I turned the beak upside down) and cool on paper towels.

Pomegranate magaritas can be served over ice or blended and are equally delicious. (Photo by Angie Mosier)

pomegranate Margaritas

I like these delicious cocktails on the bright side, sweetened with a smaller hint of sugar syrup. Here, I offer a “batch” pitcher approach, where the mixture is poured over ice, rather than in a blender until it becomes a paste. Both approaches work well.

Sugar syrup is available at the market but is very easy to make from scratch. In a saucepan, combine 1 cup water and 1 cup sugar. Bring to a boil over high heat and reduce heat to simmer for 1 minute, stirring occasionally until the sugar dissolves. Cool completely before use.

Productivity: 4 to 6 cocktails


Rim sugar: 2 tbsp turbinado sugar, 1 tbsp coarse salt like kosher salt, minced zest of 1 lemon, 1 lemon

1/2 cup pomegranate juice

1/2 cup fresh lemon juice

1/2 to 3/4 cup simple syrup

1 cup blanco tequila


Garnish: 1 lemon, cut to taste


1. To make the sugar rim, in a small bowl, mix the sugar, salt, and rind. Apply a piece of lime to the rim of the glass to moisten it. Dip each slice in the sugar-water mixture and roll up.

2. In a pitcher, combine pomegranate juice, lime juice, syrup, and tequila. Stirred. Place ice in a rimmed glass of the sugar mixture and pour the mixture over the ice. Garnish each with a dash of lime.

The source: “Hot Little Supper” by Carrie Morey (Harper Horizon, $34.99)

https://www.sbsun.com/2022/02/04/recipes-make-these-snacks-for-your-super-bowl-viewing-party/ Make these snacks for your Super Bowl watching party – San Bernardino Sun

Tom Vazquez

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