How many black quarterbacks have won Super Bowl rings as starters?

Answer 1

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.

Answer 2

To my knowledge there have been 4. Doug Williams of the Washington Redskins who was the first and to date the only black quarterback to start and win a Superbowl, Kordell Stewart played (for one play as a wide receiver/backup QB) but did not start for the Pittsburgh Steelers in Superbowl XXX. He had 3 yard 4th down run which netted a first down. Steve Mcnair with the Tenessee Titans, Donovan Mcnabb of the Philadelphia Eagles, and Colin Kaepernick of the San Fransisco 49'ers all started and lost the Super Bowl. Russell Wilson of the Seattle Seahawks won Super Bowl 48 and lost Super Bowl 49.

SIDE NOTE: The first Black NFL QB to get a ring was Joe Gilliam (R.I.P.) of the Pittsburgh Steelers. (2x but he never played in the Super Bowl as a back up to Terry Bradshaw!)

Answer 3

Doug Williams (Washington Redskins, won Superbowl XXII and was named MVP) is the only black Superbowl winning quarterback (so far). Donovan McNabb has played in a Superbowl, but lost. Warren Moon, Randall Cunningham and even Michael Vick have all advanced deep into the playoffs, but not to the big game.

Answer 4

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=]

Answer 5

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=]

Answer 6

Only one and he would be doug Williams of the Washington redskins.Also he was the MVP of that game played on Jan 31 1988.

Answer 7

Doug Williams of the Washington Redskins in SB XXII and Russell Wilson in SB XLVIII.

Answer 8

many but some Lynn Swann has the most with 4. Others like Jerry Rice and Ken Norton Jr. have 3 rings.

Answer 9

Steve Mcnair with the tenessee Titans and Donovan Mcnabb of the Philadelphia Eagles. Both are black and lost in Super Bowls.

Answer 10

If you mean starting quarterbacks, Doug Williams of the Washington Redskins and Russell Wilson of the Seattle Seahawks.