This week we have Super Recipes to go with the Super Bowl. Recipe researcher Sheila Kern has something for everyone at your party. Plus, we heard from the folks at Pace Picante and they sent along a recipe, too. Have fun and enjoy the game.
Just in case you misplaced your guacamole recipe, here's one we wrote about before from the California Avocado Commission:
4 ripe Fresh California avocados, seeded and peeled
2 Tbsp lemon juice
1 clove garlic, crushed
1 tomato, finely chopped
¼ cup finely chopped onion
¼ tsp ground cumin
3 drops hot pepper sauce
Using a fork, coarsely mash avocado with lemon juice and garlic.
Stir in remaining ingredients to blend.
Garnish as desired and serve with tortilla chips.
Maple-Mustard Country-Style Spareribs
6 large country spareribs (about 4-1/2 pounds)
3/4 cup maple syrup
3/4 cup coarse grained mustard
1/3 cup plus 1 tablespoon packed dark brown sugar
2 teaspoons Tabasco
2 teaspoons soy sauce
Salt and coarse ground black pepper
Mix maple syrup, mustard, brown sugar, hot sauce, and soy sauce. Set glaze aside. Create indirect fire with foil drip pan half-filled with water. Lay ribs on rack over drip pan and brush with glaze. Cover and cook for 1 hour 15 minutes, turning and basting every 15 minutes. Move ribs to hot side of grill. Brush with glaze, cover, and grill for 5 minutes. Repeat, turning and basting, until ribs are tender and brown (about 20 minutes). Season with salt and pepper and serve.
Hidden Valley Potato Skins
Makes 8 to 10 servings
4 Baked potatoes, quartered
1/4 cup Sour cream
1 packet/1 oz. Hidden Valley The Original Ranch Salad Dressing & Seasoning Mix
1 cup Shredded Cheddar cheese
Sliced green onions and/or crumbled bacon (optional)
Scoop the potato out of the skins; combine with sour cream and seasoning & salad dressing mix. Fill skins with mixture. Sprinkle with cheese. Bake at 375°F. for 12 to 15 minutes or until cheese is melted. Garnish with green onions and/or bacon bits, if desired.
California Avocado Tacos
Source: California Avocado Commission
1 ripe California avocado, peeled and seeded
1 medium onion, julienned
2 large green peppers, julienned
2 large red peppers, julienned
1 cup fresh cilantro, finely chopped
1 1/2 cups fresh tomato salsa (see below)
12 flour tortillas
non-stick cooking spray
Fresh Tomato Salsa
1 cup tomatoes, diced
1/3 cup onions, diced
1/2 clove garlic, minced
2 tsp cilantro
1/3 tsp jalapeno peppers, chopped
1/2 tsp lime, juiced
pinch of cumin
Spray skillet with cooking spray. Lightly saute onion and green and red peppers.
Cut avocado into 12 slices. Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa. Fold tortillas and serve.
Salsa Preparation: Mix together all ingredients and refrigerate in advance.
From: Campbell's Kitchen
Prep: 5 minutes
1 package (8 ounces) cream cheese, softened
1 cup shredded Cheddar cheese (about 4 ounces)
1 cup Pace Picante Sauce or Pace Chunky Salsa
Spread the cream cheese in a 9-inch microwaveable pie plate.
Sprinkle with the Cheddar cheese.
Microwave on HIGH for 2 minutes or until the Cheddar cheese is
melted. Top with the picante sauce. Serve with the tortilla chips.
Lime Squares with Pistachio Graham-Cracker Crust
Makes 16 squares
FOR THE CRUST
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup shelled pistachios
1 cup (4 ounces) graham cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice
Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.