February 6, 2011 marks Super Bowl Sunday. Whether hosting your own Super Bowl party or going to a potluck supper you’ll need some hearty grub to keep the guys satisfied.
The following menu ideas are all high in Vitamin B12, which is essential for preventing heart attacks, building up red blood cells and regulating the nervous system. Scroll to the bottom for recipes.
Get the party started with a platter of deviled eggs, prepared with low-fat mayonnaise, mustard powder and a dash of hot sauce. A yummy accompaniment would be a bowl of this Clam Dip served alongside an array of vegetable sticks and multi-grain crackers.
The Main Event:
Nothing says “Super Bowl” like a generous cut of beef. This lean Sirloin Steak recipe can be prepared with butter or trans-fat free margarine. You don’t have to be a liver connoisseur to like this Fried Beef Liver with Onions recipe, which is jam-packed with Vitamin B12. Feeling exotic? Throw some lamb shoulder kabobs with rosemary-lemon dressing on the grill for a real crowd-pleaser.
Like seafood? How about frying up some fresh rainbow trout, breaded in cornmeal and buttermilk for a B vitamin extravaganza? This Seafood Casserole is high in B12 rich ingredients like crabmeat, cheddar cheese, scallops and fish fillet.
Got vegans? Satisfy their veggie-loving taste buds with these Barbecue Tofu Sandwiches, make with fortified blocks of bean curd and slathered with garlic- yogurt dressing.
1 tin (8 ounces) minced clams
1 clove garlic, sliced in half
8 ounces cream cheese
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
Tabasco sauce, to taste
1/2 teaspoon salt
Pinch of pepper
Drain clams, reserving 1/4 cup of the juice for later.
Rub a medium serving bowl with the garlic halves.
Add cream cheese, beating with fork until smooth.
Mix in remaining ingredients, including the reserved 1/4 cup of clamjuice.
Cover and refrigerate for 1 hour before serving.
Serve with vegetable stick or multi-grain crackers.
Makes about 1 1/2 cups of clam dip.
1/2 cup margarine
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste
Preheat outdoor grill on high.
Meanwhile, in a small saucepan, melt margarine over medium-low heat with garlic powder and minced garlic until golden brown. Set aside.
Rub salt and pepper into steak on both sides.
Grill steaks 4 to 5 minutes per side, or as desired.
Transfer to serving platter. Brush tops liberally with garlic margarine, and allow to cool a few minutes before serving.
1 lb. beef liver
3 or 4 onions, sliced
½ cup margarine
Flour for dredging
Salt and pepper
Rinse liver in cold wate
Place it in a bowl and cover with milk. Set aside.
In a large skillet, melt margarine over medium-high heat and then stir-fry the onions until golden.
Remove the onions from skillet and set aside.
Dredge the liver in flour which has been sprinkled with salt and pepper to taste.
Place liver in skillet with hot melted margarine.
Cook for 2 to 3 minutes on each side until cooked through, being careful not to overcook.
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 cup shredded sharp Cheddar cheese
1/2 cup sour cream
1 1/4 to 1 1/2 pounds fish fillets (3 to 4 fillets), cut into large chunks
1 cup crabmeat
1 cup scallops
Melt butter in saucepan over medium-low heat.
Blend in flour.
Gradually stir in milk.
Cook, stirring constantly until thickened.
Add salt and shredded cheese.
Stir until cheese melts.
When cooled, add sour cream.
Place fish pieces in buttered 1 1/2 to 2-quart baking dish.
Add crabmeat and scallops to the cheese sauce.
Pour over fish.
Bake at 325° for about 20 to 30 minutes, until fish is cooked through.
1 (12 ounce) block of extra firm tofu
3 TB of canola oil
1 onion, thinly sliced
1 1/2 cups of your favorite barbecue sauce
6 hamburger buns
Drain the tofu between paper towels and gently squeeze out liquid.
Slice tofu into 1/4 inch thick slices.
Heat vegetable oil in a large skillet.
Pan fry tofu strips until golden brown on both sides.
Add onion and fry for a few more minutes until onion is golden- brown.
Add barbecue sauce and heat a few minutes longer to seal in flavor.
Serve on hamburger buns.
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