'No nerves' as Ward, Steelers arrive in Big D

Hines Ward and the Steelers are looking to win the franchise’s seventh league championship on Sunday.

Tom Fox

Makes 2 cups


4 ripe tomatoes, chopped

1/4 red onion, chopped

1 jalapeno, minced

8 cilantro sprigs, chopped

3 garlic cloves, minced

Juice of 1 lime

1/4 cup olive oil

1/2 teaspoon salt


In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.


Yield: 4 quarts, 16 servings (1 cup each)


4 quarts popped popcorn

2 to 3 teaspoons jalapeno green pepper sauce (or Tabasco) or more to taste)

1/4 cup grated Parmesan cheese

1 teaspoon garlic salt


Place popcorn in a large serving bowl.

Sprinkle popcorn with jalapeno sauce, Parmesan cheese and garlic salt; toss and serve immediately.



Add one of the following to Frank's RedHot butter mixture and heat through.

Tex-Mex: 1 tablespoon chili powder; 1/4 teaspoon garlic powder.

Asian: 2 tablespoons honey, 2 tablespoons teriyaki sauce, 2 teaspoons ground ginger. Sprinkle wings with 1 tablespoon sesame seeds.

Sweet 'n' Spicy: 1/4 cup orange juice concentrate, 3/4 teaspoon cinnamon.

4 servings


2 packages Chicken Mushroom Ramen Noodles, with 1 seasoning packet

1 cup shredded Monterey Jack cheese

1/2 cup diced green chiles

1/4 cup sliced black olives

1 cup light sour cream

1 cup shredded cheddar cheese

1/2 cup crushed corn chips


Note: For a heartier version, add cooked shredded chicken to the mixture before baking.

Preheat oven to 400 degrees. Grease an 8-inch square baking dish.

Cook noodles in water according to package directions. Rinse with cold water and drain.

Combine noodles with seasoning packet, Monterey Jack cheese, chiles and olives. Stir in sour cream. Spoon noodle mixture into a baking dish. Sprinkle with cheddar and top with corn chips. Bake 20 minutes or until brown and bubbly.

Adapted from "101 Things to Do With Ramen Noodles" by Toni Patrick (Gibbs Smith, 2005).



2 tablespoons olive oil

1 1/2 cups diced onions

1/4 teaspoon kosher salt

1 1/2 cups sour cream

3/4 cup mayonnaise

1/4 teaspoon garlic powder

1/4 teaspoon ground white pepper

1/2 teaspoon kosher salt


In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

Alton Brown, the Food Network