I have always heard the expression “Everything is bigger in Texas.” After traveling there a while back, I saw that statement everywhere I went.
As a people, I think we are obsessed with everything being bigger and better. Candy bars are king size, bottles of soft drinks have more in them and the producers of foods are trying to sell us more, more, more!
There have been many records set around the world for the world’s largest foods. Some are made for promotional reasons, some for charity and some for the sheer joy of having set a record. When it comes to food, oftentimes those who have been watching the preparation are invited to take a bite of the record- setting product.
I have heard of doubling and even tripling a recipe, but these recipes took a lot of calculations, as well as some science and engineering to achieve their final goal.
• Largest Chocolate Candy Heart (created by Match.com): 7 metric tons.
• Largest Wedding Cake (created by Mohegan Sun Casino): 15,032 pounds.
• Largest Lollipop: Hershey Foods (Jolly Rancher flavor), 4,016 pounds.
• Largest Rice Krispie Treat: 5,000 pounds of Rice Krispies cereal and 7,000 pounds of marshmallows were mixed and poured into an 8-foot-by-12-foot plywood frame.
• Largest Pancake: Created in California and measured 49 feet in diameter.
• Largest Cookie: Created by the Immaculate Baking Company in Hendersonville, North Carolina. The cookie weighed 37,000 pounds, was 102 feet in diameter and contained 30,000 eggs, 6,500 pounds of butter and 6,000 pounds of chocolate.
• Largest Tossed Green Salad: Prepared in the town of Pulpini, Spain, and weighed 14,771 pounds.
• Largest Hamburger: Prepared at Mallie’s Sports Bar and Grill and weighed 134 pounds.
• Longest Hot Dog: Prepared in Monterrey, Mexico, and measured 375 feet. It was placed in a specially made hot dog bun and contained mustard as its only condiment.
• Largest Pizza: Prepared at the Norwood Pick n Pay in Johannesburg, South Africa. The cheese pizza was 122.7 feet in diameter and contained 9,920 pounds of flour, 198 pounds of salt, 3,968 pounds of cheese and 1,984 pounds of tomato puree.
• Largest Sandwich: Prepared in Zocalo Square in Mexico City. The 6,991-pound sandwich was made of ham, cheese and lettuce. It took eight men to place the top slice of bread on to complete the sandwich.
• Largest Meatball: The 109-pound meatball was prepared at the Ritz-Carlton in Cancun, Mexico, as a promotion for the movie “Cloudy With a Chance of Meatballs.” It was fully cooked and enjoyed by the hundreds of onlookers at the event.
Today’s recipes are all appetizers and a normal size. They won’t set any world records but will be a hit with those who enjoy them. Thanks for reading.
CHEDDAR ALMOND CHEESE SPREAD
2 (8-ounce) packages cream cheese, softened
2 cups shredded Cheddar cheese
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon red pepper
1 cup chopped roasted almonds
In a large bowl, beat cream cheese, Cheddar cheese, Worcestershire sauce, garlic powder, onion powder and red pepper until smooth. Spoon onto parchment paper and form into a ball or a log; roll cheese mixture in chopped almonds. Serve immediately or refrigerate until ready to serve with crackers.
RO-TEL SQUARES
1 pound sausage (hot or mild)
1 pound ground beef
Salt and pepper to taste
1 (8-ounce) package cream cheese
1 (10-ounce) can Ro-Tel tomatoes
2 (8-ounce) package crescent rolls
Preheat oven to 350 degrees. Brown sausage and ground beef together. Drain and set aside; season with salt and pepper. Melt cream cheese and tomatoes together; combine with meat. Spray a 9-by-11-inch baking dish with cooking spray. Spread one can of rolls in the bottom of dish; add meat and cheese mixture. Spread second can of rolls on top of mixture. Bake about 25-30 minutes or until rolls are browned. (This is also a great breakfast idea.)
NEW POTATOES with HORSERADISH DIPPING SAUCE
12 red new potatoes, washed and dried
3 tablespoons olive oil, divided
1 teaspoon Creole seasoning
½ teaspoon salt
½ teaspoon black pepper
1½ cups shredded Cheddar and Monterey Jack cheese blend
8 slices bacon, cooked and crumbled (I use the Real Bacon Bits from the package; 1 tablespoon = 1 slice cooked bacon)
¼ cup sliced green onion
Preheat oven to 375 degrees. Line a baking sheet with foil. Rub potatoes with 1 tablespoon olive oil to coat skin. Place on sheet and bake for 45 minutes or until done. Cool until easy to handle. Cut potatoes in half, using a teaspoon or melon baller, scoop out pulp leaving a ¼-inch-thick shell; discard pulp. In a small bowl, combine two tablespoons olive oil, Creole seasoning, salt and pepper; brush inside of potato with seasoned oil. Top with cheese bacon and green onions; bake for 5 minutes or until cheese melts. Serve with Horseradish Dipping Sauce.
HORSERADISH DIPPING SAUCE
1 cup sour cream
½ cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
¼ teaspoon salt
¼ teaspoon pepper
Combine all ingredients together. Chill before serving.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
