Super Bowl LIII 2019 | 5 Must Have Dishes at Your Super Bowl Party | Recipes

Super Bowl Party Recipes

Super Bowl LIII is only days away! The big game is set. The New England Patriots take on the Los Angeles Rams this Sunday, February 3, 2019. The game is sure to be one to remember, but one big question remains. Do you have the menu planned for YOUR Super Bowl party? Whether you are having a group of friends over, or you are watching the game solo, you will want to make sure good eats surround you. Enter Dorsey Culinary Academy! We have you covered. For this year’s game, we have compiled some of our favorite recipes. Below we have included five Must Have Dishes at Your Super Bowl Party. You can win big by preparing these dishes. Check them out below and see if they can help you score big on game day!

#1. Stuffed Bacon Wrapped Jalapeños

“A Party-Popper classic!”


  • 1/2 cup cream cheese
  • 1/2 cup shredded sharp Cheddar cheese
  • 1/4 cup shredded smoked gouda cheese
  • 2 tablespoon sliced scallions
  • 1/4 cup cooked shredded chicken
  • 1 tsp fresh lime juice
  • 1 tablespoon minced red pepper
  • 12 jalapeno peppers, halved lengthwise, seeds and membranes removed
  • 12 to 16 slices of bacon


  • Mix the first seven ingredients.
  • Stuff the jalapeños. Good portions per jalapeno.
  • Wrap each jalapeno with bacon and line them up on a sheet tray for baking.
  • Bake in the oven at 375 until bacon is crisped.
  • Serve them on platter.


#2. Twice Baked Potatoes with Bacon, Cheddar, and Chives

“Simple enough and a delicious go-to!”


  • Potatoes (12 Idaho Potatoes, washed, oiled, and seasoned)
  • Seasoning of choice
  • Bacon
  • Chives
  • Grated cheddar cheese


  • Roast potatoes at in the oven 375 degrees until tender and crispy
  • Remove Potatoes from over, and allow them to cool
  • Cut each potato in half long ways, and scoop out the insides, leaving some of the “meat” inside the potato, to give it some structure
  • Deep-fry the halves
  • Season the potatoes when they come out of the fryer
  • Allow potatoes to drain
  • Puree the potato “guts.” Season potatoes with butter and white pepper
  • Add cooked crumbled bacon, cut chives, and a generous amount of grated cheddar cheese
  • Pipe potato mixture from a pastry bag (without a tip) into the potato shells
  • Re-bake the ‘stuffed’ potatoes in the oven at 350 degrees until golden brown

Helpful Hint:

If you are thinking of making this dish for a large amount of people, make the thick mashed potatoes separately and fold in the bacon, cheese, and scallions or chives. It is often that the amount of potatoes scooped from the skins is not enough to re-fill the potatoes, even with the addition of the other ingredients.


#3. Philly Steak & Cheese Dip Recipe

Okay, so your team didn’t make it to the Super Bowl this year, but, we still love your food, so here is a recipe for all you Eagles fans (and Philly cheese-steak lovers)!

  • Yield: 1 pt
  • Serving Size: 0.25 fl oz
  • # of Servings: 64


  • 4 oz Prime Rib of Beef (shaved)
  • 6 oz onions (sliced)
  • 8 fl oz milk (or you can use beer, if you prefer)
  • 6 oz American cheese
  • kosher salt (preferred seasoning salt) as needed


  • Season the shaved beef with your favorite steak salt mix
  • Caramelize the onions in a pan
  • Remove the onions once caramelized and quickly sear the beef
  • Remove the beef
  • Add the milk or beer to the pan and whisk in slices of the American cheese
  • Add onions and beef back to the cheese sauce


#4. Dry Rub Recipe (Great to use on ribs or any type of pork)

What is a super bowl party without BBQ’d something? Here are two options so you can BBQ everything to your heart’s desire!


  • 1/2 cup paprika
  • 1/4 cup garlic powder
  • 1/4 cup medium chili powder
  • 2 tablespoons kosher salt
  • 3 tablespoons black pepper
  • 2 tablespoons onion powder
  • 2 tablespoons celery salt
  • 1 tablespoon brown sugar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon cumin
  • 2 teaspoons/10 mL dry mustard
  • 2 teaspoons allspice

Mix all the spices together and put the finished product in an airtight container.


#4½. Spice Your Sweet Life BBQ Sauce

  • 1 cup chopped sweet onion
  • 3 garlic cloves, minced
  • 1 jalapeño pepper minced (if you want it hotter, you can use a habanero pepper)
  • 1 tablespoon oil
  • 4 cups ketchup
  • 1 cup firmly packed dark brown sugar
  • 1 cup apple cider vinegar
  • 1/2 cup apple cider
  • 1/2 cup honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/8 teaspoon dry mustard
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried crushed red pepper
  • A pinch of cinnamon


Sauté onion, minced garlic, and jalapeño pepper in hot oil in a large saucepan over medium-high heat for 4 to 5 minutes or until tender. Stir in ketchup, dark brown sugar, vinegar, apple juice, honey, Worcestershire sauce, kosher salt, freshly ground black pepper, dry mustard and dried crushed red pepper. Bring ingredients to a boil while stirring occasionally. Reduce the heat to low and simmer while stirring occasionally for about 30 minutes. Use sauce immediately, or refrigerate it in an airtight container for up to 1 month.


#5. New England Lobster Mashed Potatoes

And finally, for all of you die-hard Patriots fans, a classy yet “snacky” tribute to what some people are calling “the greatest team to-date” (some)!


For the Mashed Potatoes:

  • 3lbs Penziens Produce Red Potatoes
  • 3 oz Calder Dairy Butter, melted
  • 1 cup- calder dairy milk
  • 1 tablespoon- milford spice co. truffle salt

Lobster Sauce:

  • 8oz- Lobster meat (cooked)
  • ¾ cup white wine (dry)
  • 2 tablespoon lemon juice
  • 1 tablespoon shallots, minced
  • 12oz Calder dairy butter, unsalted (cold, cubed)
  • ½ tsp salt

Crispy Onions:

  • 1 Spanish onion
  • 1tsp salt
  • ½ cup flour


For the mashed potatoes, cut potatoes in half, cover with water and boil until tender. Strain potatoes and mash with salt until consistency desired. Gently fold milk and butter.

For the lobster sauce, while potatoes are boiling, combine with wine, lemon juice and shallots in a sauce pan. Reduce heat by approximately 2/3, add lobster meat and bring back to a boil. Begin whisking in cold butter a little at a time until completely incorporated. Serve immediately.

For crispy onions: Sprinkle salt on onions, mix well and let rest for 30 minutes. Squeeze out excess water. Dredge in water and deep fry until crispy.

First put potatoes then cover in lobster sauce and garnish in chives and fried onions.


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