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Topic: September 2008 Iron Chef Contest - Football Game Dishes
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Nyxxie
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Subject:
September 2008 Iron Chef Contest - Football Game Dishes
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Welcome to our Cooking, Food & Drink Iron Chef Contest
Once a month we will choose and announce a theme for the contest. At that time, users may submit recipes that meet the theme for the entire month, in this thread. At the end of the month, a panel of judges will select their favorite recipes for the theme of the month. The person who submitted the winning entry will win a 1 month VIP (subject to approval based upon their prior history) and a title, as well as the right to wear a personalized VN Icon. All Moderators/Managers decisions are final.
Submit your recipe in this thread. ALL NON-RECIPE POSTS WILL BE REMOVED AND A WARNING ISSUED.
After one month's time, this thread will be unstickied, and a new one created.
For the month of September, Football Dishes is our contest theme.
Give us your favorite recipe you, your friends, your family make for Football game watching. All entries must be edible.
Good luck!
My Bosses Zesty Cheese Dip
1-2 pounds lean ground meat (I use 2 pounds she uses 1 just depends on how meaty you like it)
Large Velveta Cheese cubed
1-2 cans of Rotel Tomatoes (with Chillies to make it Zesty and again depends on how you like it for 1 or 2 cans, I use one but have had it with 2 and its not bad at all)
Brown you beef till done. Place cheese, Rotel Tomatoes and cooked ground beef in smaller crockpot. Turn on low and heat thoroughly for about 2 hours stirring about every 30 minutes. Serve in Crockpot set on warm or very low.
We have this even during the winter when no games are playing its a quick dinner that is hearty. You can roll up in burritos, smother chips for nachos, pretzels are excellant dipped in it, spread in between two tortillas and fry up like a Quesadillas.
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Sapphyrez
Title: Miss Personality with a side of Bitch.
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Subject:
September 2008 Iron Chef Contest - Football Game Dishes
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Hot Cream Cheese Dip
1 8 ounce package cream cheese, softened
1 1/2 cups grated Swiss cheese
1/3 cup mayonnaise
1/2 cup sliced almonds, toasted
2 tablespoons chopped green onion
Heat oven to 350°. Combine cream cheese, Swiss cheese, mayonnaise, 1/3 cup of the almonds and all of the green onion. Mix well.
Bake for 15 minutes, stirring half way through cooking time. Garnish with the remaining toasted almonds.
Delicious served warm with crackers and raw vegetables.
My friend made this and I've made it several times since. It's always a HUGE hit!
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The Queen has left the building.
DAoC Mid-Kay <Fury> WoW TL PvP <Schizm>
Miss Personality with a side of bitch.
Housewife of the Year Award.
''If we ever forget that we're One Nation Under God, then we will be a nation gone under"
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n00berness
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Subject:
September 2008 Iron Chef Contest - Football Game Dishes
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This is an easy standby that is always a hit. I usually make fresh salsa and guac to go with it. It has a totally different taste than some other processed cheese recipes.
White Beer Cheese Dip
6 cups shredded Asadero* cheese
1 cup beer
1 sm. onion - chopped fine
2-3 jalapeno peppers - seeded, minced
2 cloves garlic - minced
2 Tbls. prepared horseradish
1 tsp. hot sauce
Combine all ingredients in crock pot and stir. Cook on low heat setting until all ingredients are melted together.
Stir again, and serve hot with warmed tortilla chips. I usually provide a combo of corn and flour chips. This serves a bunch of people, but there is rarely any left!
*Asadero is an off-white, semi-firm Mexican cheese often sold in a log shape. Its a great cooking cheese because when it melts, it becomes creamy without giving off any oil, even at higher temperatures. That avoids the inevitable oil slick on the top of some dips. I can usually find it at a higher end grocery store or at a Latin/Mexican grocery store. You can subsitute fresh mozzerella, but it is not as good.
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I have been BOINGED by ShalisR! <3
" Your ass deserves Leather everything" Dyslexia
Tod, rest in peace 12/24/2004 15:09:00
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Grumble69
Title: Iron Chef
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Subject:
September 2008 Iron Chef Contest - Football Game Dishes
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Atomic Buffalo Turds (ABTs)
This infamous snack is a cheese-stuffed jalapeno that is wrapped in bacon and smoked / grilled. There are a lot of variants on this recipe. Here's mine:
8-12 *large* jalapenos (should be about 3 inches long)
pimento cheese (approximately 2/3 cup)
8-12 strips of thick, hickory smoked bacon
1. Slice jalapenos lengthwise in half, but not all the way through. You don't want to cut through the top portion that holds the seeds. The idea is to be able to access the inside, clean it, stuff it, and grill the pepper without the sides coming apart or the cheese leaking out.
2. Take a small spoon, scrape out the seeds and veins as best as you can (baby spoon or grapefruit spoon works well). If you like hot peppers, you can just rinse the seeds out and leave the veins.
3. Use your finger to stuff as much pimento cheese as possible. But not so much that the partially sliced pepper won't close completely.
4. Microwave the bacon until it's half-way done. Wrap the bacon around the pepper. Use a toothpick to pierce and hold in place.
5. Establish a 'medium heat' in a grill or smoker. Optional: Add hickory chips. Grill/smoke over direct heat. After 5 minutes, flip the pepper. At this point you will want to cook by eye. When the pepper is softened with slight brown blisters, it is done. You don't want to overcook where the pepper becomes totally deflated. Bacon should be brown & crisp. Total cooking time is usually about 10 minutes, but it can vary depending on how hot the grill is.
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Sapphyrez
Title: Miss Personality with a side of Bitch.
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Subject:
September 2008 Iron Chef Contest - Football Game Dishes
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Not sure if we can do 2 or not, but figured I'd share this since it was for football!
Buffalo Dip
this recipe is double for a big crowd
24 oz can of chicken
1Tblspn brown sugar
1 Cup hot sauce (I used Franks)
*marinade these items for about 30 minutes
2 oz softened cream cheese
1-1 1/2 cup chunky blue cheese dressing
3/4 cup chopped celery
1 1/2 cup shredded cheddar cheese
* once the marinade is done mix with the above ingredients
Bake at 350 for approx. 30 minutes
Serve with Fritos
-----signature-----
The Queen has left the building.
DAoC Mid-Kay <Fury> WoW TL PvP <Schizm>
Miss Personality with a side of bitch.
Housewife of the Year Award.
''If we ever forget that we're One Nation Under God, then we will be a nation gone under"
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vn_parsonjackrussell
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Subject:
September 2008 Iron Chef Contest - Football Game Dishes
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Beer-Can Chicken
1 can (12 ounces) beer
1 chicken (31/2 to 4 pounds)
2 tablespoons spice rub, divided
You'll need:
2 cups wood chips or chunks (preferably apple or hickory)
1. Pop the tab off the beer can. Using a church key-style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Soak the chips for 1 hour in the liquid, then drain for use. Set the can of beer aside.
2. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
3. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin.
4. Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up: This is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.
5. When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180°F on an instant-read meat thermometer inserted in the thigh), or 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
6. Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. (Normally I discard the beer, but some people like to save it for making barbecue sauce.) Quarter or carve the chicken and serve.
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Parson Jack Russell the Bunny Master Level 80 Gnome Warlock, Silver Hand Level 80 Sword, Harvestgain http://www.gordonkeith.com http://www.greyhoundadoptiontx.org
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Nyxxie
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September 2008 Iron Chef Contest - Football Game Dishes
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these are awesome
<3
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vn_parsonjackrussell
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Subject:
September 2008 Iron Chef Contest - Football Game Dishes
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TEX-MEX DIP
1 (15-ounce) can Bush's black beans, rinsed and drained
1 (15 ½ -ounce) can white corn, drained
1 bunch green onions, trimmed and sliced
1 red bell pepper, diced
1 cup pico de gallo
2 cups Mexican-style shredded cheese
1 ½ cups Pace medium salsa
2 tablespoons light olive oil
Salt to taste
Tortilla chips
Combine all ingredients except chips, and season to taste with salt. Store refrigerated until ready to serve with tortilla chips. Makes about 7 cups.
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Parson Jack Russell the Bunny Master Level 80 Gnome Warlock, Silver Hand Level 80 Sword, Harvestgain http://www.gordonkeith.com http://www.greyhoundadoptiontx.org
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vn_parsonjackrussell
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Subject:
September 2008 Iron Chef Contest - Football Game Dishes
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Chile Cheesecake
• 2 to 3 cups crushed tortilla chips (about 1 medium-size bag)
• 4 tablespoons melted butter
• 3 (8-ounce) packages 1/3 less fat cream cheese, at room temperature
• 3 medium eggs• 8 ounces pepper jack cheese, grated
• ½ to ¾ cup sour cream• 1 cup pico de gallo, drained
• ¾ cup shredded cheddar cheese (optional)
• Preheat oven to 325 F.
Directions
Coat a 9-inch springform pan with a vegetable coating spray.
Crush the chips using the metal blade of a food processor, or put them into a zip-top plastic bag and use the flat edge of a wooden spoon to crush them. Transfer to a bowl and toss with melted butter. Spread in the prepared springform pan. Bake at 325 F for 10 to 12 minutes. This can be done in advance.
Place cream cheese in a food processor fitted with the metal blade (or use an electric mixer), and process until smooth. Add eggs and pepper jack cheese and mix in completely. Mound in large spoonfuls over the chip crust and spread carefully to distribute evenly. Bake at 325 F for 25 minutes (20 minutes in a convection oven).
Remove and cool 6 to 8 minutes, then spread with sour cream and top with drained pico de gallo. Garnish with a mound of shredded cheddar, if desired.
Makes 8 to 10 servings.
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Parson Jack Russell the Bunny Master Level 80 Gnome Warlock, Silver Hand Level 80 Sword, Harvestgain http://www.gordonkeith.com http://www.greyhoundadoptiontx.org
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AynRand
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Subject:
September 2008 Iron Chef Contest - Football Game Dishes
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Pot Roast
hunk a meat (cheapest cut of beef)
salt
pepper
garlic
onions
potatoes
baby carrots
celery
mushrooms
loaf of hard bread
Place in crock pot in order. Fill with water just to top of meat. Slow cook til game time. Wolf down 
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...for people and their pets Say NO to "Made in China"! Motion is Life No Motion is Dead 
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shaggynuts24
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Subject:
September 2008 Iron Chef Contest - Football Game Dishes
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salsa
1 onion
5 tomatoes
3 jalepenos
cilantro
1/4 cup lime juice
2 tablespoons salt
4 tablespoons garlic powder
chop it all up and put it in a bowl
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fat girls + skinny ankles = faulty construction -- Halloweve
The next burglar in my house will get an Awesome Auger to the face!!! -- CulenTrey
Being the coolest kid on the Asylum is like being the smartest kid with down syndrome. - DanBoone
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shaggynuts24
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Subject:
September 2008 Iron Chef Contest - Football Game Dishes
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chicken stuffed with sausage
1 whole chicken
sausage of choice
dutch oven
metal skewers
season outside of chicken (i like creole seasoning)
stuff the cavity with sausage (i like kielbasa) (sounds dirty)
run 2 skewers through the side of the chicken (through the ribs)
set it in the dutch oven (or oven safe pan deep enough to keep it out of the juice) breast down .. add a cup or 2 of water to keep your juices from sticking to the pan (makes cleanup easier)
300 degree's for 3 hours ... the juice from the sausage drips into the breast (thats hawt)
flip it over (breast up) 325 degree's until the skin gets slightly brown and crispy (30-45 minutes maybe less)
moist tender and delicious ....
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fat girls + skinny ankles = faulty construction -- Halloweve
The next burglar in my house will get an Awesome Auger to the face!!! -- CulenTrey
Being the coolest kid on the Asylum is like being the smartest kid with down syndrome. - DanBoone
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Nyxxie
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September 2008 Iron Chef Contest - Football Game Dishes
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Times up
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