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How many African American quarterbacks have Super Bowl rings?


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2015-06-27 16:16:10
2015-06-27 16:16:10

Several African-American quarterbacks have earned Super Bowl rings as members of NFL championship teams, but only two have won titles as starters.

Doug Williams was the first African-American quarterback to win a Super Bowl. On January 31, 1988, the former Grambling star led the Washington Redskins to a 42-10 victory over the Denver Broncos in Super Bowl XXII,

On February 2nd, 2014, Russell Wilson became the second African American quarterback to win a Super Bowl. The Seattle Seahawks defeated the Denver Broncos 43-8 in Super Bowl XLVIII at Metlife Stadium in East Rutherford, New Jersey.


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2010-05-16 17:18:47
2010-05-16 17:18:47

If you've been tossing your stale bread in the trash, you can transform those heals and dry slices into tasty, seasoned croutons or bread crumbs that will make your recipes more flavorful. Why throw out good food if you can perform a quick and tasty redesign on it?

The recipe below will give you all-purpose herbed croutons, but don't stop there. Grind it up in your food processor and use the crumbs as a topping for your mac and cheese, a filler for ground meat dishes, or as a tasty coating for fried or baked fish. This recipe is a twofer, croutons or breadcrumbs, whichever you prefer. It's versatile in another way too. You can add your favorite spices to the mix for a custom crouton that will work well for your favorite dishes. If you're partial to dill, cumin, cilantro or tarragon, just substitute them for part of the parsley requirement and you'll be ready to shake on some custom flavor in a flash.

Homemade Croutons

Ingredients:

1 Loaf Stale bread (almost any variety will do)

1 tablespoon Dried parsley

1 tablespoon Dried marjoram

2 teaspoons Garlic powder

2 teaspoons Onion powder

1 teaspoon Paprika

1 teaspoon Black pepper

1 teaspoon Sea salt (or to taste)

1/2 teaspoon Dried thyme

1/4 cup Grated parmesan cheese

1/3 cup Olive oil

1 stick Softened butter

Homemade Crouton Directions:

Cube bread. Half inch cubes or a little larger work well in both soups and salad.

Melt the butter on low heat and add olive oil.

Mix cheese and herbs in a separate container.

Place cubed bread in a large bag and add butter mixture a little at a time, shaking after each addition. Add the herbs in two batches, coating the croutons on all sides.

Place bread in a single layer on two large ungreased cookie sheets and bake at 250 degrees F for 45 minutes to an hour (depending on how dry the bread is). Turn the cubes once halfway through the cooking cycle.

Let them cool completely. They should be crunchy and a little oily to the touch.

You can keep this mixture in the refrigerator for a couple of weeks, or even longer in the freezer. Just store it in a tightly sealed freezer bag. For some gentle heat, add some spicy hot Hungarian paprika to the mix, or give your breadcrumbs some good-for-you flair by using avocado oil instead of olive oil (or a combination of both).

Breadcrumbs will work great as a coating for tilapia, chicken, or veal. For a special treat, use it with equal parts crushed (unfrosted) breakfast flakes for a satisfying color and crunch on baked or fried meats. When you make croutons or breadcrumbs at home, you're reducing waste, which is good for your pocketbook. It's also good for your recipes. Homemade foods typically have fewer preservatives, and with a little practice you can whip up a batch of croutons that will be tasty, crunchy, spicy and perfect for your favorite dishes.

[photo=http://s3.amazonaws.com/tp-article-images/b12c327dd7a64245a42efb9b15308de9.jpg][video=]

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Wiki User
2010-05-16 17:06:22
2010-05-16 17:06:22

If you've been tossing your stale bread in the trash, you can transform those heals and dry slices into tasty, seasoned croutons or bread crumbs that will make your recipes more flavorful. Why throw out good food if you can perform a quick and tasty redesign on it?

The recipe below will give you all-purpose herbed croutons, but don't stop there. Grind baked croutons in your food processor and use the crumbs as a topping for your mac and cheese, a filler for ground meat dishes, or as a tasty coating for fried or baked fish. This recipe is a twofer, croutons or breadcrumbs, whichever you prefer. It's versatile in another way too. You can add your favorite spices to the mix for a custom crouton that will compliment your favorite dishes to perfection. If you're partial to dill, cumin, cilantro or tarragon, just substitute them for part of the parsley requirement and you'll be ready to shake on some custom flavor in a flash.

Homemade Croutons

Ingredients:

1 loaf of stale bread (almost any variety will do)

1 tablespoon dried parsley

1 tablespoon dried marjoram

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon paprika

1 teaspoon black pepper

1 teaspoon sea salt (or to taste)

1/2 teaspoon dried thyme

1/4 cup grated parmesan cheese

1/3 cup Olive oil

1 stick of softened butter

Homemade Crouton Directions

Cube bread. Half inch cubes or a little larger work well in both soups and salad.

Melt the butter on low heat and add olive oil.

Mix cheese and herbs in a separate container.

Place cubed bread in a large bag and add butter mixture a little at a time, shaking after each addition. Add the herbs in two batches, coating the croutons on all sides.

Place bread in a single layer on two large ungreased cookie sheets and bake at 250 degrees F for 45 minutes to an hour (depending on how dry the bread is). Turn the cubes once halfway through the cooking cycle.

Let them cool completely. They should be crunchy and a little oily to the touch.

You can keep this mixture in the refrigerator for a couple of weeks, or even longer in the freezer. Just store them in a tightly sealed freezer bag. For some gentle heat, add some spicy hot Hungarian paprika to the mix, or give your breadcrumbs some good-for-you flair by using avocado oil instead of olive oil (or a combination of both).

This mixture will work great as a breading for tilapia, chicken, or veal. For a special treat, use it with equal parts crushed (unfrosted) breakfast flakes for a satisfying color and crunch on baked or fried meats. When you make croutons at home, you're reducing waste, which is good for your pocketbook. It's also good for your recipes. Homemade foods have fewer preservatives, and with a little practice you can tweak the ingredients for bigger, better flavor.

[photo=http://s3.amazonaws.com/tp-article-images/3971c05ac0165a72700c95facdf805fd.jpg][video=]

Related Questions

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Washington Redskin Quarterbacks who have won Super Bowl Rings are:Joe Theismann - Super Bowl XVIIDoug Williams - Super Bowl XXIIMark Rypien - Super Bowl XXVI

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Bart Starr Terry Bradshaw

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As of the 2007 season, only Joe Montana and Terry Bradshaw have won four Super Bowl rings.


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