[cookie sheet]

Super Bowl 2020

Baked Mac & Cheese hor d’oeuvres
 96 Servings


1 pound box elbow macaroni

4 quarts water

1 bay leaf

1  teaspoon sea salt

1 tablespoon paprika

1 teaspoon basil

2 eggs, at room temperature

2 cups milk, at room temperature

2 pounds pepper jack cheese, 


2 pounds Extra Sharp NY or WI Extra Sharp cheddar cheese, 




Heat oven to 350 degrees

Spray 3 Mini muffin pans with oil


Spray 3 cookie sheet with oil

Baked on a Cookie Sheet


To cook macaroni to al dente:  In a large pot, pour in 4 quarts of water add the bay leaf and bring to a rapid boil.

Add macaroni, stir it and bring water back up to a rapid boil.

Once water is boiling, stir again, cover the pot and remove it from the heat.

Let pot sit covered and undisturbed for the length of the cooking time that is stated on the box approximately 6 minutes. 

Meanwhile in a medium bowl, whisk together eggs and milk until thoroughly combined.

When pasta is done, drain and remove bay leaf, return macaroni to pot and mix in salt, paprika and oregano.

Add the room temperature egg and milk mixture to the drained, hot macaroni then stir in the cheese.  Mix until well combined, mixture should be slightly moist, not swimming in milk.

Transfer mixture to mini muffin tins or using a 1 ounce ice cream scoop, place 24 scoops on each cookie sheet. Note: use 1 1/4 cups of milk if you’re baking on a cookie sheet. 

Bake uncovered until cheese melts and the top is lightly browned, about 25 minutes.

Let cool slightly and remove with a spatula.

Serve hot. 

 12 meatballs

You Can Use Beef, Pork, Turkey or Vegetarian Crumbles 

Note: Traditional albondigas are equal parts ground beef and ground pork


½ pound beef

½ pound ground pork

½ teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 tablespoon fresh mint, coarsely chopped

2 garlic cloves, minced

½ small onion minced

1 egg

½ cup plain bread crumbs

Oil for frying

    For the Sauce

16 oz fire roasted tomatoes

1 – 2 chipotle peppers in adobo seasoning w/1 tablespoon adobo sauce

2 large garlic cloves

½ cup chicken/vegetable broth

½ cup coarsely chopped cilantro or parsley for garnish


Mix 1 pound of ground meat (beef & turkey, turkey, beef or veggie crumbles) in a large bowl add the next 8 ingredients and mix thoroughly. Form mixture into 12 meat balls. Heat oil in a cast iron pan and sear the meat balls on all sides.

Puree the tomatoes, chipotle peppers in adobo sauce and garlic in blender

Pour the chipotle sauce over searing meatballs balls, cover and cook until meat balls are done, then garnish with fresh parsley.

4 – 6 Servings


½ cup grape seed oil

½ cup plain 

soy milk

1 lemon, juiced

2 tablespoons rice wine vinegar

½ teaspoon sea salt

1 teaspoon pepper  

¼ teaspoon crushed red chili peppers – optional

8 cups finely chopped cabbage (about 1 head)

¼ cup shredded carrot (1 medium carrot)

½ small red onion, diced fine

1 celery stalk, diced fine

Note: If you need a sweeter slaw, add 2 tablespoons of agave syrup.


Pour the oil, soy milk, lemon juice, vinegar, salt and pepper in a food processor or blender and blend until well combined.  Or pour in a medium bowl and whisk until all ingredients are well combined.

Place all prepared vegetables in a bowl and pour on the dressing.  

Refrigerate for at least one hour before serving.

10 Servings


2 tablespoons chili powder – Recipe below

1 tablespoon sea salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground black pepper

2 tablespoons brown sugar

2 teaspoons dry mustard

4 pounds beef brisket, trimmed

2 cups water

4 ounces tomato paste

1/2 teaspoon

1 tablespoon sea salt

3 large bay leaves


Preheat the oven to 350 degrees F.Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, and dry mustard.

Season the raw brisket on both sides with the rub, Cover and Place in a roasting pan and let it marinade in the refrigerator overnight. 

Remove roast from refrigerator and let it come to room temperature.  Uncover and roast in oven for 1 hour.

Whisk together the water tomato paste, liquid smoke and sea salt; add the bay leaves then pour it into roasting pan.

Lower oven to 250 degrees F, cover pan tightly and continue cooking for 3 – 4  hours, or until fork-tender. 

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Chili Powder

Note: Traditionally chili powder is just 2 – 3  different dried chili pods, grounded together. Here at New Age Soul Food, we like to add cumin to our chili powder.  If you dry roast your chilies and cumin in a frying pan prior to grinding, you’ll add an amazing flavor. 


3 ancho chilies

2 pasilla chilies 

1 tablespoon cumin seeds


Combine all ingredients in a high speed blender or spice grinder and grind to a coarse/granular powder

6 – 8 Servings


2 ½ pounds russet potatoes cut into 1” cubes

1 teaspoon sea salt

1 teaspoon black pepper

1 tablespoon paprika

1 medium onion, diced

1 medium green bell pepper, diced

1 medium red bell pepper, diced

1 celery stalk, diced

1 small carrot, grated

½ cup sweet pickle relish

1 tablespoon Dijon mustard

½ cup vegan mayonnaise


Peel and cut potatoes into 1” cubes. Place diced potatoes in a pot and pour in room temperature water that covers the potatoes by at least 2 inches. Bring the uncovered pot up to a boil and let potatoes boil rapidly for 3 minutes.  Reduce heat to medium, put a lid on the pot and let potatoes continue to cook covered and undisturbed for 5 minutes or until they are tender ( usually take 8 – 10 minutes).

Drain potatoes and while they are still hot, season with salt, pepper and paprika.

Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.  Then refrigerate uncovered in order for them to cool down for 30 minutes.Place potatoes in a bowl and thoroughly mix in all the remaining ingredients.

Cover bowl and refrigerate until salad is cold.

5 – 6 Servings


   for the wings:

3 pounds chicken wings, tips removed, drumettes and flats separated

2 tablespoons vegetable oil

2 teaspoons sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

½ teaspoon freshly ground black pepper

    for the Buffalo sauce:

1 tablespoon olive oil

1 teaspoon granulated garlic

1 teaspoon granulated onion

1¼ cup Frank’s Red Hot Sauce


Preheat oven to 400°F.
Coat 2 sheet pans with oil and set aside

Place wings, oil and seasoning in a large bowl; toss until all wings are coated. Divide wings between the 2 sheet pans spread out in a single layer. Bake wings until cooked through and skin is crispy, 45–50 minutes.

Meanwhile, in a small sauce pan, whisk together all the ingredients for the buffalo sauce and keep warm over very low heat.

Once wings are done, place them in a large bowl along with the buffalo sauce and toss until all wings are coated with sauce. Serve immediately.

                                                                            Loaded Guacamole – Vegan

6 Servings


2 avocados, fairly soft, peeled and pit removed

1 tablespoon lime juice

¼ teaspoon white wine vinegar

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

? teaspoon cumin, ground

¼ teaspoon granulated garlic

½ red onion, minced

1 jalapeno pepper, minced

2 tablespoons chopped cilantro

1 Roma tomato, diced


In a medium bowl, mash avocado and mix with lime juice and vinegar.

Stir in the salt, pepper, cumin, and granulated garlic .

Mix in red onion, jalapeno pepper, cilantro, and chopped tomato.

To prevent guacamole from oxidizing (turning dark) – wipe a piece of cling wrap lightly with oil and spread it directly on the surface of the guacamole after it’s put in the container, then put the top on. This will keep guacamole green for days.

Serve with tortilla chips, corn chips, pita chips or Doritos.

6 Servings


3 Roma tomatoes, diced

¼ red onion, minced

3 tablespoons chopped fresh cilantro

¼ jalapeno pepper, seeded and minced

¼ – ½ chipotle pepper in adobo sauce, minced

½ lime, juiced

1 clove garlic, minced

¼ teaspoon granulated garlic

¼ teaspoon ground cumin

½ teaspoon sea salt

freshly ground black pepper to taste


Stir the tomatoes, onion, cilantro, jalapeno pepper, chipotle, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

Serve with tortilla chips, corn chips, pita chips or Doritos.