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WHAT YOU'LL NEED: 1 teaspoon garlic powder (Credit: Marge Perry)


WHAT YOU'LL NEED:
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
3 pounds wings, tips removed and split at the joint
3/4 cup seedless raspberry preserves
1 tablespoon sriracha (or more to taste)
1 tablespoon orange juice

HOW TO:

1. Preheat the oven to 425 degrees. Coat a shallow baking sheet pan with cooking spray.

2. Combine the garlic powder, cumin and salt; toss with the wings. Spread the wings out in a single uncrowded layer on the baking sheet; bake 20 minutes. Turn the wings over and bake another 20 minutes.

3. While the wings bake, combine the preserves, sriracha and orange juice and melt in a saucepan or in the microwave until smooth.

4. Brush the glaze over the wings and bake 10 minutes. Flip the wings over, brush again and bake another 5 minutes. Serve warm or at room temperature. Makes about 12 servings.

Super Bowl party recipes

Some quick recipes that are sure to make your Super Bowl gathering a success, no matter what happens on the field.

Raspberry-Sriracha Glazed Wings

WHAT YOU'LL NEED: 1 teaspoon garlic powder
(Credit: Marge Perry)


WHAT YOU'LL NEED:
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt
3 pounds wings, tips removed and split at the joint
3/4 cup seedless raspberry preserves
1 tablespoon sriracha (or more to taste)
1 tablespoon orange juice

HOW TO:

1. Preheat the oven to 425 degrees. Coat a shallow baking sheet pan with cooking spray.

2. Combine the garlic powder, cumin and salt; toss with the wings. Spread the wings out in a single uncrowded layer on the baking sheet; bake 20 minutes. Turn the wings over and bake another 20 minutes.

3. While the wings bake, combine the preserves, sriracha and orange juice and melt in a saucepan or in the microwave until smooth.

4. Brush the glaze over the wings and bake 10 minutes. Flip the wings over, brush again and bake another 5 minutes. Serve warm or at room temperature. Makes about 12 servings.

Personal pizzas

WHAT YOU'LL NEED: For the dough: 3
(Credit: AP / Matthew Mead, Recipe by Sara Moulton, The Associated Press)


WHAT YOU'LL NEED:

For the dough:

3 cups (12¾ ounces) all-purpose flour
¼-ounce package (2¼ teaspoons) quick-rising yeast
1 teaspoon sugar
1 teaspoon table salt
1 cup lukewarm water (95 degrees to 105 degrees)
1½ tablespoons extra-virgin olive oil, plus extra
1½ cups marinara sauce
3 cups coarsely grated mozzarella, cheddar, Monterey Jack or other good melting cheese

Optional toppings:

Mushrooms, sliced and sauteed in oil
Salami or prosciutto, cut into thin strips
Roasted red peppers, chopped
Green bell peppers, cut into thin strips
Red or yellow onion, thinly sliced
Loose Italian sausage, browned
Fresh tomatoes, chopped

HOW TO:

1. To prepare the dough, in the bowl of a food processor fitted with the metal blade, combine the flour, yeast, sugar and salt. Pulse once or twice. Add the water and oil, then process until a dough forms. It should be soft and slightly sticky. If it is too sticky, add flour, 1 tablespoon at a time. If it is too stiff, add water 1 tablespoon at a time.

2. Lightly oil a large bowl. Shape the dough into a ball and place in the oiled bowl, turning the dough to coat evenly with oil. Cover the bowl with plastic wrap and let rise in a warm place until double in bulk, about 1 hour.

3. Once the dough has risen, heat the oven to 500 degrees. Arrange a rack on the oven's lowest shelf. Line multiple baking sheets with kitchen parchment. You may need to work in batches.

4. Divide the dough into 6 equal pieces. On a lightly oiled surface, one at a time roll out each piece of dough into a 9-inch circle. Transfer each piece of dough to a parchment-lined baking sheet. If working in batches, transfer, assemble and bake as many pizzas as you can, then repeat the process reusing the baking sheets.

5. Top each pizza with about ¼ cup of marinara, spreading it evenly to within ½ inch of the edge of the dough. Sprinkle with ½ cup of the cheese. Finish with ¾ cup of optional toppings.

6. Bake the pizzas on the oven's lowest rack until the bottom is golden and the cheese is melted, about 7 minutes. For a crispier crust, roll out each piece of dough into a 9- to 10-inch circle, transfer it to a baking sheet and smooth it out. Bake it for 3 minutes. Remove the crust from the oven, add the toppings, then bake until the cheese is melted, about another 5 minutes.

Green chili

Anaheim chilies are called California green chilies
(Credit: CookingChannelTV.com)


Anaheim chilies are called California green chilies or long green peppers. If you can't find them, you can substitute a combination of poblanos (a bit spicier) and green bell peppers (much milder).

WHAT YOU'LL NEED:
3 Anaheim chilies (see note)
¼ cup vegetable oil, divided
2 pounds boneless pork shoulder, cut into rough 1-inch chunks
Kosher salt
Black pepper
1 teaspoon whole cumin seeds
1 medium yellow onion, cut into small dice
½ cup finely chopped fresh cilantro with tender stems
6 cloves garlic, minced
1 tablespoon all-purpose flour
1 (16-ounce) can crushed tomatillos (see note)
4 cups chicken stock
Tortilla chips and lime wedges, for serving

HOW TO:

1. Preheat the oven to 400 degrees. Coat the Anaheim chilies with 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chilies from the oven and allow to cool. Once cooled, stem and seed the chilies, keeping the skins on (if there is some charring on the skin, it's OK). Chop.

2. Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chilies, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 minutes longer.

3. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges. Makes 4 to 6 servings.

TIP: Anaheim chilies and tomatillos ? both canned and fresh ? can be found in Latin American markets or in the Latin American aisle of most supermarkets. For a 16-ounce can of crushed tomatoes, substitute a comparable weight of canned whole tomatillos, chopped, or 1½ (11-ounce) cans, or ? of a (26-ounce) can, or 1½ pounds of fresh tomatillos, husked and chopped.

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Buffalo wings with blue cheese dip

WHAT YOU'LL NEED: 5½ pounds chicken wings
(Credit: Marge Perry)


WHAT YOU'LL NEED:
5½ pounds chicken wings (20 wings)
¾ cup hot sauce
6 tablespoons butter
? cup mayonnaise
? cup sour cream
1 teaspoon Worcestershire sauce
1½ cups crumbled blue cheese
¼ cup milk

HOW TO:

1. Preheat oven to 425 degrees. Coat two baking sheets with cooking spray.

2. Cut tip off each wing; divide remaining two sections. Place in one layer on sheet pans and roast 45 minutes, until crisp, rotating trays and turning wings once.

3. Meanwhile, combine the hot sauce and butter in a small saucepan over medium heat; cook until butter is melted. Toss sauce with cooked wings.

4. Combine mayonnaise, sour cream, Worcestershire sauce, blue cheese and milk in a bowl; stir to combine but allow sauce to remain chunky. Adjust milk for thicker or thinner sauce. Serve sauce with wings. Makes 8 servings.

Artichoke dip

This dip is delicious unbaked. Crabmeat and
(Credit: Newsday / Robert Mecea, Recipe by Marge Perry)


This dip is delicious unbaked. Crabmeat and cooked chopped spinach may be stirred into either version.

WHAT YOU'LL NEED:
2 (14-ounce) cans artichoke hearts, drained
1 cup mayonnaise
1 cup sour cream
1 cup grated Parmesan cheese

HOW TO:

1. Mince the artichokes in a food processor; add the mayonnaise, sour cream and Parmesan cheese.

2. If desired, coat a small baking dish with cooking spray, fill with dip and bake in a preheated, 350-degree oven 20 to 25 minutes, or until lightly browned. Makes 12 to 16 servings.

Lemony white bean dip with peppers and pita chips

Look for day-old pita breads, sold at
(Credit: Doug Young, Recipe by Lauren Chattman)


Look for day-old pita breads, sold at a discount.

WHAT YOU'LL NEED:
6 (6-inch) pita breads, split and cut into 8 wedges each
Nonstick cooking spray
2 teaspoons paprika
Salt
2 (15-ounce) cans white beans, drained and rinsed
2 cloves garlic, coarsely chopped
1 cup tightly packed fresh parsley leaves
¼ cup lemon juice
¼ cup olive oil
2 tablespoons water
2 red, yellow, and/or orange bell peppers, stemmed, seeded and cut into ¼-inch-thick strips

HOW TO:

1. Preheat oven to 350 degrees. Spread pita wedges on baking sheets in single layer and spray with nonstick cooking spray. Sprinkle with paprika and salt and bake until crisp and golden, about 15 minutes. Cool completely on baking sheets and store in an airtight container at room temperature for up to 3 days.

2. Place beans, garlic, parsley, lemon juice, oil and water in work bowl of a food processor and process until smooth, scraping down the sides of the bowl once or twice, as necessary. Scrape the mixture into a small bowl and season with salt. Refrigerate until ready to serve, up to 1 day.

3. Let bean dip come to room temperature and serve with pita chips and sliced peppers. Makes 2 cups bean dip.

Shrimp with mango-ginger ketchup

WHAT YOU'LL NEED: 2 pounds medium shrimp,
(Credit: Marge Perry)


WHAT YOU'LL NEED:
2 pounds medium shrimp, peeled
1 tablespoon Cajun seasoning blend
2 tablespoons canola oil, divided
1 cup chopped onion
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 large ripe mangos, peeled and chopped
¼ cup sugar
¼ cup cider vinegar
2 teaspoons curry powder
½ teaspoon salt

HOW TO:

1. Toss the shrimp with the Cajun seasoning. Heat 1 tablespoon oil in a large, nonstick skillet over medium-high; add the shrimp and cook until no longer translucent; about 2 minutes on each side. Transfer to a plate to cool. (May be done hours in advance and refrigerated.)

2. Heat the remaining 1 tablespoon oil in the skillet over medium-high; add the onion, garlic and ginger and cook, stirring, until the onion is soft, about 4 minutes. Add the mango, sugar, vinegar, curry powder and salt, and cook until mango is very soft and mixture thickens, about 5 minutes. Remove from heat and cool slightly. Transfer to blender or food processor and puree. Refrigerate until serving. (May be made 2 to 4 days in advance.) Makes 16 appetizer servings.

Sweet, spicy wings

WHAT YOU'LL NEED: ¾ cup cherry preserves
(Credit: Marge Perry)


WHAT YOU'LL NEED:
¾ cup cherry preserves
¼ cup balsamic vinegar
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon crushed red pepper flakes (or more to taste)
3 pounds chicken wings
¼ cup cilantro (or parsley), chopped

HOW TO:

1. Preheat the oven to 425 degrees. Coat a large rimmed baking sheet pan with cooking spray. Top with a wire rack (such as a baking cooling rack) and spray the rack.

2. Combine the preserves, vinegar, garlic powder, salt and red pepper flakes in a bowl; toss with the wings.

3. Arrange them in a single layer on the wire rack and bake in the center of the oven until cooked through, 25 minutes. Just before serving, sprinkle with the cilantro.

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Whipped goat cheese spread

WHAT YOU'LL NEED: 4 ounces goat cheese,
(Credit: Doug Young, Recipe by Lauren Chattman)


WHAT YOU'LL NEED:
4 ounces goat cheese, softened
4 ounces cream cheese, softened
1 tablespoon finely chopped fresh basil or 1 tablespoon pesto (optional)
1 tablespoon lemon juice

HOW TO: Combine goat cheese, cream cheese, basil or pesto if desired, and lemon juice in a medium bowl and beat with an electric mixer until light and fluffy. Scrape into an airtight container. The cheese spread will keep in the refrigerator for up to a week. Makes 2 to 4 servings.

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