Whether you watch it for the commercials, the half-time show or as intended—to see the game—for many people the Super Bowl is one of the big party events of the year.
As you go about preparing your party plans, we want to share some recipe ideas, as well as safety tips, to make your day fun.
The big game is set for Feb. 3, and it will be centered around lots of snacks, beverages and other sweet treats.
What will you serve up on Super Bowl Sunday?
Looking for a bunch of quick and easy recipes in one place? The Food Network offers 50 Super Bowl Snacks recipes in this article, which features everything from a standard guacamole to a Korean slider.
The game wouldn’t be complete without sweets, and brownies are always sure to please. In addition to offering a variety of appetizer recipes, here are 50 recipe ideas for brownies.
And, if you want to get your menu down prior to the game, The Food Network also offers a make ahead menu you can try.
Check out these blogs from locals with lots of entertaining ideas:
- Here are some great tips from party planner Barbara Gilleece on how to plan an appetizer party.
- How about trying this delicious drink recipe?
- Renata's Heavenly Hummus is sure to please, and it only takes about five minutes to make. Or, try her simple caprese salad.
What are your favorite Super Bowl recipes? Share them in comments. Or, start your own food blog!
The DuPage County Health Department also is offering tips to make sure you follow the “food safety playbook.”
Illegal use of hands
Avoid penalties for "illegal use of hands." Unclean hands are one of the biggest culprits for spreading bacteria, and finger foods at parties are especially vulnerable. Wash your hands with soap and warm water for 20 seconds before and after handling food, be sure to clean eating surfaces often, and wash serving platters before replenishing them with fresh food.
Think of your party fare as two different teams—uncooked versus ready-to-eat. Prevent "encroachment" by keeping each team in its own zone. Juices from raw meat can contain harmful bacteria that cross-contaminate other food. Use one cutting board for raw meat and poultry and another for cutting veggies or foods that will not be cooked.
Call a "time out" and use a food thermometer to be sure meat and poultry are safely cooked. Internal temperature, not meat color, indicates doneness. Steaks should be cooked to 145°F, ground beef should be cooked to a minimum of 155°F, and all poultry should be cooked to 165°F. "Holding" may be one of the most likely offenses you encounter if your party lasts late into the night. If hot or cold food has been sitting out for more than two hours, do not eat it. When in doubt, throw it out of the game—and keep your guests safe.
Source: DuPage County Health Department