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Your Super Bowl Recipes
Your Super Bowl Recipes

Now that the teams have been set, it is time to start getting ready for the party! We have been asking you for your game-day recipes.  Nachos, chicken wings, chili--you name it, we want your recipes. Below are some of the recipes we received so far.

But you still have time to submit a recipe. So if you want to submit one, click here. We'll share everyone's recipes on our community sites just before the Super Bowl.

And don't forget, you can watch Super Bowl 46--The New England Patriots vs. The New York Giants on News10NBC on February 5.

NY Giants Support Punch
Submitted by Jennifer Minuche, of McKinney, Texas.(Jennifer's husband is a BIG Giants fan and emailed us this recipe)

Incredients:
1 large clear glass drink container
Lots of ice(five bowls of ice)
Blue Hawaiian Punch(or another blue drink of your choice)
Red Hawaiian Punch(or another red drink of your choice)

Directions:
Get a clear glass drink container. Gets lots of ice(and but in separate bowls). Pour Blue Hawaiian Punch into container, and then lots of ice to create a layer between the colors. Then pour slowly the Red Hawaiian Punch over the layer of ice cubes. If you pour too quickly and do not have a thick enough layer of ice, the colors will mix. To see pictures of this recipe and to read more, click here.

Buttermilk Biscuit Pizza
Submitted by Raymond Richardson of Greece

For crust:
4 cups of sifted flour
2 tablespoons of baking powder
1 teaspoon of salt
1/2 teaspoon of baking soda
2/3 cups of shortening
1 1/2 cup of buttermilk

For pizza toppings:
16 ounces of shredded mozzarella
1 eight ounce can of Contadina Pizza Sauce
1 six ounce package of slided pepperoni
Other toppings as desired 

Directions:
Preheat oven to 450 degrees. Sift flour, then measure. Combine all dry ingredients in a medium bowl. Cut in shortening with a pastry blender until ingredients resemble coarse crumbs. Add milk all at once. Stir quickly with fork only until dough follows fork around bowl. Turn dough out on lightly floured bread board. Knead gently with hand 10 or 12 strokes.

On a greased 10 x 13 inch sheet tray, press dough to fit entire pan, and push up on the edges of the pan, and make sure it's evenly distributed onto the pan.

Spread pizza sauce, shredded mozzarella and add toppings of preference. Bake 15-20 minutes, or until the cheese is a light, golden brown.

Recipe can be doubled as needed.

Taco Dip
Submitted by Beverly Wright of Nunda

Ingredients:
2 8 ounce cream cheese-softened
1 16 ounce sour cream
1 packet of taco seasoning
1 jar of salsa
shredded lettuce-amount depending on taste
shredded cheddar cheese or taco cheese
tortilla chips

Directions:
Mix cream cheese and sour cream together.  Add taco seasoning and mix.  Spread this mixture on the bottom of a 13x9 glass pan or a plastic container.  Put in refrigerator for an hour.  Put the salsa on top of the cream cheese mixture.  Add lettuce on top of the salsa.  Add the shredded cheese on top of that.  Serve with tortilla chips.

Man Dip
Submitted by Alisa Fanara of Irondequoit

Ingredients:
1 pound ground beef
1 Bob Evans Sausage(regular)
1 brick(1 pound) of Velvetta Cheese
1 jar of Salsa

Directions:
Cook the beef and sausage together. Chop into small pieces with wooden spoon, drain fat. Pour in one jar of salsa, and cut up one brick of velvetta let it all melt together. Transfer to crock-pot to keep warm and serve with Tostitos chips.

Black Eyed Pea with Jalapeno's Dip
Submitted by Patricia Schifano, of Fairport

Ingredients:
1 can of black eyed peas(14 oz. can)
1/4 cup chopped onion
1/4 cup sour cream
8 slices jarred Jalapeno's
2 cups of grated sharp cheddar
(1 cup in recipe, spread 1 cup on top before baking)
3 tablespoons salsa(any of your choice)
Frank's Red Hot to taste
Salt and black pepper to taste

Directions:
Set over to 350. Drain peas and mash slightly. Spread into 1 1/2 quart baking dish. Spread cheddar cheese on top. Bake for 25 minutes or until hot and bubbly. Serve with tortilla chips of your choice.    

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