10 crowd-pleasing big game party recipes from morel's foodtown

10 CROWD-PLEASING

BIG GAME PARTY RECIPES

Our Favorite Party Dishes from Morel’s Foodtown www.foodtownny.com

http://www.foodtownny.com

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Ingredients Prep Time: 10 Min Servings: 20

2 lemons 3 large oranges 1 (6 ounce) can frozen lemonade concentrate

1 liter club soda 2 (750 milliliter) bottles sparkling apple cider 1 tablespoon white sugar 2 trays ice cubes

Direc-ons Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice.

"A light and refreshing non-alcoholic punch."

Sparkling Fruit Punch

Pick up party platters and more for your next get-together at Morel’s Foodtown markets. www.FoodTownNY.com

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Ingredients Servings: 12

2 cups all-purpose flour 3/4 cup white sugar 3/4 teaspoon salt 1 1/2 teaspoons baking powder

1/2 teaspoon baking soda 1 cup chopped cranberries 1/2 cup chopped nuts 1 tablespoon orange zest 1 egg 2 tablespoons vegetable oil 3/4 cup orange juice

Direc-ons 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.

2. Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries and chopped nuts, stir to coat with flour.

3. Combine the egg, oil, orange juice and grated orange peel. Add the egg mixture to the flour mixture and stir until just combined. Spoon the batter into the prepared pan.

4. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean. Let bread sit for 10 minutes and then remove from the pan and place on a cooling rack. Let cool completely before slicing.

"A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries."

Cranberry Nut Bread


Chicken Wings

PREP 10 mins


Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.

COOK15 mins

Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.

READY IN 25 mins

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Ingredients100g/4oz SR flour 1 tsp of baking powder seasoning cold water 2 chicken breasts

Direc3ons

Put the self raising flour into bowl. Add a tsp of baking powder. Add seasoning. Mix with cold water - you want to get a smooth double cream consistency - not too runny Cut up two chicken breast into chunks (not too big). Dip in flour and then dip in the batter. Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan - you want the balls to be submerged in the oil. Remember to turn the heat down once it gets to the right temperature. And remember to never leave unattended Add the coated chicken to the hot oil, a few at a time. You want them to go a nice golden brown colour - will take about 4-6 mins Take out and blot on kitchen roll. You can serve these immediately or cool them down and freeze.

Cheese Balls


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Cook peas according to package directions; drain and place in a food processor. Add the sour cream, lime juice, avocado, onions, cilantro, chilies, garlic, salt and pepper; cover and process until blended. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips. Yield: 2-1/2 cups.

1 package (10 ounces) frozen peas 1/2 cup fat-free sour cream 4-1/2 teaspoons lime juice 1 cup cubed avocado 1/4 cup chopped green onions 2 tablespoons minced fresh cilantro 1 tablespoon canned chopped green chilies, drained 1 garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon pepper

Ingredients

Direc3ons

Spring Green Guacamole Recipe

Pick up party platters and more for your next get-together at Morel’s Foodtown markets. www.FoodTownNY.comSp

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Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.

Direc3ons

Original recipe makes 16 servingsChange Servings 2 (8 ounce) packages cream cheese, softened 3/4 cup pepper sauce (such as Frank's Red Hot®) 1 cup Ranch-style salad dressing 2 cups diced cooked chicken 1 cup shredded Cheddar cheese

Ingredients

Chicken Wing Dip

Pick up party platters and more for your next get-together at Morel’s Foodtown markets. www.FoodTownNY.comC

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1 1/4 cup(s) all-purpose flour, (spooned and leveled) 1/2 cup(s) cornstarch 1 1/2 teaspoon(s) baking powder 1 teaspoon(s) coarse salt 12 ounce(s) (1 can) seltzer water 6 cup(s) vegetable oil 1/2 cup(s) fresh parsley leaves, washed and dried very well 1 vidalia onion, sliced crosswise into thin rings Coarse salt

Ingredients

Line a baking sheet with paper towels; set aside. Place onion rings in a large bowl of ice water for 10 minutes; drain and pat dry. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and seltzer. In a heavy 5-quart pot or Dutch oven, heat oil over high until a deep-fry thermometer registers 375 degrees F. Working in seven to eight batches, place onions in batter; using your fingers, lift out, letting excess drip off. Carefully place in oil, making sure not to overcrowd pot; cook until golden brown, 2 to 3 minutes. Transfer rings to prepared baking sheet, and season with salt. Keep warm in a 250 degree F oven. Return oil to 375 degrees F before starting next batch. Once all the onion rings are done, place on a platter. Very carefully place parsley in pot (oil will spatter), and fry until crisp, 10 seconds; remove, using a spider or slotted spoon, and season with salt. Sprinkle onions with parsley.

Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.

Direc3ons


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For roast beef: 1 tablespoon(s) kosher salt 1 teaspoon(s) dried lavender or herbes de Provence 2 tablespoon(s) coffee 1 tablespoon(s) sweet paprika 1 1/2 teaspoon(s) smoked paprika 1 piece(s) (2 1/2-pound) boneless beef top round For the sandwiches: 2 tablespoon(s) olive oil 1 large white onion, thinly sliced 1 red bell pepper, stemmed, cored, and thinly sliced 1 yellow bell pepper, cored, and thinly sliced 1 teaspoon(s) kosher salt 1/4 teaspoon(s) freshly ground black pepper 4 tablespoon(s) (1/2 stick) butter, divided 6 hoagie rolls, split 6 slice(s) Provolone cheese 2 cup(s) shredded iceberg lettuce (optional)

To make roast beef: Preheat oven to 350 degrees. Pulse salt and lavender together in a spice grinder or blender until finely ground; transfer to a medium bowl. Alternatively, crush the lavender together with the salt in a small bowl using your fingers or the back of a spoon. Add in coffee and both paprikas. Rub coffee mixture over entire surface of top round, then arrange on a rack in a roasting pan and roast until a meat thermometer inserted in the thickest part of the beef registers 125 degrees, about 1 hour. Let cool 1 hour, then cover and chill until completely cold, 4 hours. Slice against the grain as thinly as possible. To make sandwiches: Heat oil in a large skillet over medium heat. Add onion and peppers and cook, stirring occasionally, until softened and just caramelized, about 15 minutes; add salt and pepper. Meanwhile, working in batches, melt about 1 teaspoon butter per roll in a large skillet over medium-high heat. Brown cut sides of rolls until toasted and golden, 1 to 2 minutes; transfer to a plate. Repeat with rest of butter and rolls.


Ingredients

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Black Bean Salsa 1 can(s) (15 1/2-ounce) black beans, drained and rinsed 1/2 cup(s) roughly chopped cilantro 2 plum tomatoes, cut into 3/4-inch pieces 1 avocado, halved, pitted, peeled, and cut into 3/4-inch pieces 1 tablespoon(s) fresh lime juice 1/8 teaspoon(s) (or up to 1/4 teaspoon) cayenne Coarse salt Ground pepper 1/4 cup(s) reduced-fat sour cream

In a medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice, and cayenne; stir to combine. Season with salt and pepper. Rub steak with oregano; season with salt and pepper. In a 10-inch skillet, heat 1 teaspoon oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a little longer in the quesadillas during baking.)Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick. Preheat oven to 425 degrees F with racks in upper and lower thirds. Brush one side of each tortilla with remaining 2 teaspoons oil. Place 1 tortilla, oiled side down, on each of two baking sheets. Dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese. Top with remaining tortillas, oiled side up. Press lightly to seal. Bake, turning over once (with a wide spatula), until lightly browned and crispy, about 5 minutes per side. Transfer to a cutting board; cut each quesadilla into 6 triangles. Serve with black bean salsa and sour cream

Ingredients

Direc3ons

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Olive oil, for baking sheet All-purpose flour, for dusting 1 pound(s) store-bought frozen pizza dough, thawed 2 cup(s) shredded cooked chicken 1/2 cup(s) store-bought barbecue sauce 2 cup(s) shredded Monterey Jack cheese 1 large zucchini, halved lengthwise and thinly sliced 1 small onion, halved and thinly sliced Coarse salt Ground pepper

Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside. On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic to work with, let rest a few minutes). Transfer to prepared baking sheet. In a medium bowl, combine chicken and barbecue sauce. Leaving a 1-inch border, scatter chicken mixture evenly over dough; sprinkle with cheese, then zucchini and onion. Season with salt and pepper. Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.

Ingredients

Direc3ons


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Get more recipes ideas...or order your holiday catering

platters from Morel's Foodtown.

www.foodtownny.com

http://www.foodtownny.com

10 crowd-pleasing big game party recipes from morel's foodtown

Food

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coated chicken

cooked chicken

hot oil

flour mixture

chicken wings prep

teaspoon baking soda

tsp of baking powder