Ciao Italia Super Bowl Recipe Exchange I
Got the date circled, friends and family invited, snacks laid out and the beer on ice? All we need now is a spectacular win by our favorite Super Bowl team.
Well... that's not all we need. We don't want our snacks to be the same-old, same-old. We need great recipes from Ciao Italia's Super Bowl Recipe Exchange I!
Since we had so much fun with our virtual Christmas cookie exchange, I thought we should do it again for the Super Bowl. You can post your own favorite party recipe below, then everyone else can choose to make them and add the recipe to their recipe box. I can't wait to see what you will send in!
Reminder: How to Share
Use the comment form below to leave your recipe on this page.
Follow the format that I use below:
- Include a short introduction to tell us a little bit about why it is your favorite recipe.
- Type the name of your recipe in capital letters so the title stands out.
- List the ingredients and write out the directions.
My Recipe
SUPER FAST PIZZA
Food-wise, Super Bowl Sunday is traditionally a day for heroes (as in sandwiches) and yard long subs. I’ll pass on all that and instead treat the gang to the fastest yeast dough pizza made from scratch and ready in less time than it takes the pizza delivery guy to ring your doorbell. The secret is to start with yeast that is formulated for pizza dough and added directly to the bowl with flour, salt and water. No proofing necessary. Just mix by hand or in a food processor, form, top and bake. Next time you are in the grocery store pick up a couple of packages of Fleischmann's great new product called “pizza crust yeast.” It is so easy to use and what a time saver. You won’t miss a second of the game and you will score big even if your team doesn’t!
DOUGH
4 to 4 1/2 cups unbleached all purpose flour
2 teaspoons fine sea salt
1 package Fleischmann’s pizza crust yeast
1 3/4 cups warm (115°F) water
1 tablespoon extra virgin olive oil
Combine 4 cups of flour, salt and yeast in a large bowl or food processor.
Add the water and olive oil and process or mix by hand until a ball of dough forms. If more flour is needed add it a little at a time until the dough comes away from the sides of the bowl.
Knead the dough a couple of times until you have a soft ball of dough that is slightly tacky but not sticking to your hands.
Divide the dough in half and stretch each half into a 12-14 inch round. Place each round on a lightly oiled pizza pan or bake sheet.
Preheat the oven to 425F
TOUCHDOWN PIZZA TOPPINGS
1 tablespoon olive oil
1 red onion thinly sliced
1 cup shredded cooked chicken breast tossed with 1 teaspoon dried oregano, ½ teaspoon salt. ¼ teaspoon paprika and 3 turns of the pepper mill
2 cups thinly sliced button mushrooms
1 ½ cups grated horseradish cheddar cheese
Brush the olive oil over the surface of the dough and top with the ingredients in the order given.
Bake for 35-40 minutes or until the pizza is nicely browned on the bottom and the cheese is melted. 
HALFTIME PIZZA TOPPINGS
2/3 cup prepared tomato sauce
¼ pound thin sliced Genoa Salami
1 ball fresh mozzarella cheese, shredded
½ cup grated sharp provolone cheese
1 teaspoon hot red pepper flakes (optional)
Spread the tomato sauce evenly over the dough and top with the remaining ingredients in the order given.
Drizzle the top with a little olive oil and bake the pizza for 35-40 minutes or until the crust is nicely browned and the cheese has melted.
User Comments
Sammy Hakim said on January 21, 2011
mary Ann Esposito said on January 23, 2011
tony dorso said on January 24, 2011
This recipe goes back to my youth, circa the 50's, when there was STILL SUCH A THING as walking home from the local elementary school, 3 blocks away, and having MOM fix you a hot nutricious lunch, relaxing for a while, and then going back an hour later.....It's also a great side dish to accompany most meals....
INGREDIENTS:
1 box Pastene (can also use Ditolini)
2 eggs
parsley
Romano cheese
Milk
butter
olive oil
salt
garlic powder
*Boil Pastene or Ditolini as per box directions making sure not to overcook (aldenti)
*Drain water and temporarily put pasta in small
collender.
*Melt half a stick ob butter in sautee pan.
*Lowering heat, put Pastene / Ditolini in melted butter and mix thouroughly to congel together.
*Separate 2 eggs....DO NOT WHIP.....as you crack the eggs add them right in.
*Add a splash of milk or cream.
*Add "fist full" of Romano cheese, then parsley, salt, garlic powder to taste.
*Add a very small splash of Olive Oil.
*Continue to mix together on low heat making sure mixture does not stick or burn.
*Serve hot.......Mangia!!!!!!!!!!
Ann Sheehy said on January 24, 2011
PARTY HUMMUS
1 (16 oz.) container of regular HUMMUS
1/4 cup red onion, small dice
1 cup mix of red, orange, and yellow bell pepper, small dice
3 tablespoons Italian parsley, minced
Pita bread wedges, crackers, or breadsticks for dippers.
Place the hummus in a pie plate or quiche dish and spread it out evenly. Mix the onion, peppers and parsley and sprinkle the mix onto the hummus. Serve
Alternately, mix the onion and peppers into the hummus and garnish with parsley.
Sally Mickosawich said on January 24, 2011
2 pkg. refrigerator crescent rolls
¼ lb. sliced swiss cheese
¼ lb. sliced genoa salami
¼ lb. sliced provolone cheese
¼ lb. sliced baked ham
¼ lb. mozzarella cheese, shredded
¼ lb. sliced pepperoni
1(13 oz) jar roasted red peppers, drained
3 eggs
Freshly grated parmesan cheese to taste
Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan. Unroll 1 package of crescent rolls and lay in bottom of pan, pressing seams together (or use the new packages that are sheets of crescent rolls). Top with one layer each of the next 7 ingredients in the order given. Beat together eggs and grated cheese. Pour ¾ of the egg mixture evenly over the peppers. Unroll second package of rolls and lay on top, pressing the seams together. Pour remaining egg mixture evenly over the top of crescent dough.
Cover with foil and bake 40 minutes. Uncover and bake an additional 20 minutes, taking care not to burn. Cool for awhile and cut into squares and serve hot or cold.
Yield: 24 appetizers. More if you make them bite size.
These freeze well and reheat well!
Don Cavness said on January 24, 2011
Makes 6-8 slices
Prepared pizza dough simplifies cooking pizzas at home and is readily available from better pizzerias, at Trader Joe's, or in the frozen foods case at most better grocery stores. Mary Ann Esposito (of Ciao Italia TV fame) has an excellent “Making Pizza Dough Tutorial” at ciaoitalia.com. I recently learned from the Healthy Librarian (happyhealthylonglife.com) of a heart healthy millet and flax pizza crust that is available from Sami's Bakery (samisbakery.com). Assemble the pizza on a surface from which the pizza will easily slide onto the hot pizza stone in the oven. I use an inverted, round pizza pan as a work surface. A large cutting board also works. Pizza stones are available at Target stores and online from Amazon ordered by clicking on the Amazon carrousel at wordmama.com. Prepared infused hot oil is available at better pizzerias, or Asian hot oil can found in ethnic food sections of better grocery stores. Use authentic New Mexico roasted green chile. Bueno® (buenofoods.com), Hatch (hatch-chile.com), and other good brands are available in the frozen food section of better grocery stores or can be ordered online. For a delicious low-fat version, omit the hot chile oil and cheese and substitute shredded chicken breast for the Canadian bacon. Believe it or not, pizza is delicious without cheese! -Don Cavness, Santa Fe, NM
Ingredients:
1 pizza crust, 12 inches
2 tbsp infused hot oil or Asian hot oil
cooking spray
6 slices Canadian bacon, 1/2 inch dice
1 red, orange, or yellow bell pepper, chopped
1 medium onion, course dice (or the whites of four little green onions, small slice)
1 cup prepared pizza sauce
1/2 cup prepared New Mexico roasted chopped green chile
2 tbsp sun-dried tomatoes (packed in oil or rehydrated), chopped
1 tbsp dried basil
1 tsp dried red pepper flakes
1 cup grated mozzarella, pecorino romano, parmesan, or asiago cheese
pizza stone
Directions:
Preheat oven to 475°F.
Place pizza crust on an inverted pizza pan or other transportable prep surface.
Sprinkle or spread the hot oil evenly over the pizza crust.
Lightly spray a non-stick skillet with cooking spray. Cook the peppers and onion in skillet until soft, approximately 5 minutes. Add the pizza sauce, Canadian bacon, roasted green chile, sun-dried tomatoes, basil, and red pepper flakes, stirring occasionally until heated through.
Spread the pepper mixture over pizza crust and top evenly with the cheese.
Lower oven temperature to 425°F. Gently slide the pizza onto the hot pizza stone in the oven. Bake pizza 12-15 minutes or until crust is golden brown and cheese is bubbly. Carefully remove the pizza from the oven, allow to cool, slice and serve.
NANCY MAGLIARI said on January 24, 2011
1 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS SHREDDED CHEDDAR CHEESE (ONE 8 OZ. PKG)
1 STICK BUTTER (1/2 CUP)- MELTED
40 /- PIMENTO STUFFED OLIVES DRAINED WELL
COMBINE FLOUR AND CHEESE. ADD MELTED BUTTER AND MIX WELL TO FORM DOUGH. BREAK OFF A PIECE OF DOUGH AND ROLL INTO A BALL ABOUT 3/4" -1" IN DIAMETER. MAKE AN INDENTATION IN THE BALL WITH A FINGERTIP OR A KNUCKLE AND INSERT AN OLIVE IN IT. PINCH CLOSED AND RE-ROLL TO MAKE ROUND. PLACE ON UNGREASED COOKIE SHEET. BAKE AT 400 FOR 15 - 20 MINUTES OR UNTIL JUST STARTING TO BROWN. MAKES 36-40
THIS IS GREAT TO MAKE AHEAD AND FREEZE JUST BEFORE BAKING. I ALWAYS KEEP A BUNCH IN A FREEZER BAG AND EITHER DEFROST THEM AND BAKE THEM OR BAKE THEM STILL FROZEN..DOESN'T SEEM TO MAKE MUCH DIFFERENCE. YUM!
Diane Potter said on January 24, 2011
Hot Onion Dip
2 c. chopped sweet onion (like Vidalie or Maui)
2 c. mayonnaise
2 c. shredded VT or NY sharp white cheddar cheese
Mix all ingredients and bake until cheese is melted and top is bubbling. Use w/crackers or a bruschetta type of bread.
Hope you like it!
Donna DelVecchio said on January 24, 2011
Ingredients:
2 Boxes of frozen artichoke hearts
Bread crumbs
egg
Olive Oil
Directions:
1. Defrost the artichokes according to the directions.
2. Drain and pat dry
3. Egg and bread the artichoke hearts
4. Fry in olive oil until golden brown.
Delicious.
Jim Duffy said on January 24, 2011
Appetizer Beef Patties
1 egg
2 tablespoons finely chopped onion
1 tablespoon Worchestershire sauce
1-½ teaspoons salt
¼ teaspoon ground nutmeg
2 pounds ground beef
1 11-ounce can condensed Cheddar cheese soup
¾ cup light cream (I use milk)
2 teaspoons prepared mustard (any type or brand you like)
Mix egg, onion, Worchestershire, salt, nutmeg, and ¼ teaspoon pepper; mix in beef. Shape into 60 patties or into meatballs about 1” diameter. Bake in shallow pan at 400 for 10 to 12 minutes. Heat remaining ingredients; serve with patties (meatballs). I make meatballs and put them into the cheese sauce over very low heat.
raffaella said on January 24, 2011
Pam Schroeder said on January 25, 2011
1 pound Hamburger browned and drained
1/2 chopped onion
1 8oz. can tomatoe sauce
1 can frito lays bean dip (usally in front of the chip section at the grocery stores)
1 pound velveta cheese
Brown hamburger and onion, add remaining ingredients, I just slice the cheese on top of hamburger mixture on low heat with lid on the cheese melts faster. mix all together. Serve with Tortilla chips or scoops. serve warm.put in crock pot to keep warm.
I have 3 boys and a husband, friends and all love this.
Gina Barone said on January 25, 2011
Roasted Shrimp Cocktail SERVES: 6 TO 8
2lbs (12-15 count) Shrimp, peeled, deviened, tail on
1 Tbs. Olive Oil
1/2 tsp. Kosher Salt
1/2 tsp. Black Pepper, freshly ground
Cocktail Sauce
1 cup Ketchup
3 Tbs. Prepared Horseradish
2 tsp. Lime Juice, freshly squeezed
1/2 tsp. Worcestershire Sauce
1/4 tsp. Tabasco Hot Sauce
Preheat oven to 400 degrees F.
Place shrimp on a large sheet pan. Drizzle over olive oil, salt and pepper. Spread in a single layer.
Roast for about 8 minutes until just pink and cooked through. Set aside.
Make the cocktail sauce. Combine all ingredients and taste! Adjust if neccesary. Serve on a nice tray or platter with the shrimp. These don't last long. You can make them in advance and keep them cold in the fridge until ready to serve.