The Ultimate Tailgating Recipes 2012

The Ultimate Tailgating Recipes
2012
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Ultimate Tailgating Appetizer:
Buffalo Wings
Servings: 24 pieces
Prep Time: 20 mins
Ingredients
12 chicken wings (2 lbs)
2 tbsp butter or margarine, melted
3 tbsp bottled hot pepper sauce
2 tsp paprika
1/4 tsp salt
1/4 tsp cayenne pepper
1 recipe for Blue Cheese Dip
celery sticks (optional)
Directions
1. Cut off and discard tips of chicken wings. Cut wings
at joints to form 24 pieces. Place chicken wing pieces in
a resealable plastic bag set in a shallow dish.
2. For the marinade, stir together melted butter, hot
pepper sauce, paprika, salt, and cayenne pepper. Pour
over chicken wings; seal bag. Marinate at room
temperature for 30 minutes. Drain; discard marinade.
2 Ultimate Tailgating Recipes
Total Time: 70 mins
3. Place the chicken wing pieces on the unheated rack
of a broiler pan. Broil 4 to 5 inches from the heat about
10 minutes or until lightly browned. Turn chicken
wings. Broil for 10 to 15 minutes more or until chicken
is tender and no longer pink. Serve with Blue Cheese
Dip and, if desired, celery sticks. Makes 12 wings.
Blue Cheese Dip: In a blender or food processor combine 1/2 cup dairy sour cream,1/2 cup mayonnaise
or salad dressing, 1/2 cup crumbled blue cheese, 1
tablespoon white wine vinegar or white vinegar, and 1
clove garlic, minced. Cover and blend or process until
smooth. Cover and chill for up to 1 week. If desired, top
with additional crumbled blue cheese before serving.
Makes 1-1/4 cups.
Low-Fat Blue Cheese Dip: Prepare as above,
except substitute fat-free dairy sour cream and fat-free
mayonnaise dressing or salad dressing for the regular
sour cream and mayonnaise.
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Ultimate Slow Cooker Recipe:
Pulled Pork Sandwiches
Servings: 8 to 10 servings
Prep Time: 25 mins
Ingredients
1 2-1/2 to 3 lbs pork sirloin roast
1/2 tsp pepper
1 tbsp cooking oil
2 medium onions, cut into thin wedges
1 cup root beer
2 tbsp minced garlic
2 cans root beer (12 oz)
1 cup bottled chili sauce
1/4 tsp root beer concentrate (optional)
6 to 8 dashes hot pepper sauce (optional)
8 to 10 hamburger buns, split (and toasted, if desired)
lettuce leaves (optional)
tomato slices (optional)
Directions
1. Trim fat from meat. If necessary, cut roast to fit into
crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil.
Drain. Transfer meat to a 3-1/2-, 4-, or 5-quart electric
crockery cooker. Add onions, the 1 cup root beer, and
garlic. Cover; cook on low-heat setting for 8 to 10 hours
or on high-heat setting for 4 to 5 hours.
Total Time: 4 hr 25 mins
2. Meanwhile, for sauce, in a medium saucepan combine
the 2 cans or bottles of root beer and bottled chili sauce.
Bring to boiling; reduce heat.
3. Boil gently, uncovered, stirring occasionally, about
30 minutes or until mixture is reduced to 2 cups. Add
root beer concentrate and bottled hot pepper sauce, if
desired.
4. Transfer roast to a cutting board or serving platter.
With a slotted spoon, remove onions from juices and
place on serving platter. Discard juices. Using two forks,
pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and
onions; spoon on sauce. Makes 8 to 10 servings.
Make Ahead Tip: Transfer pork mixture to covered
container and chill up to 24 hours. Or transfer to 1-, 2-,
or 4-serving freezer containers; seal, label, and freeze up
to 1 month. Thaw overnight before serving. To reheat,
transfer to saucepan; cover and heat over mediumlow heat until heated through, stirring occasionally. If
necessary, add 2 to 4 tablespoons water to keep mixture
from sticking.
Ultimate Tailgating Recipes 3
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Ultimate Grilling Recipe:
Beef Kebobs
Servings: 6 kabobs
Cook Time: 10 to 15 mins
Total Time: 4 hr 20 mins
Ingredients
Directions
1/2 cup salad oil
1/2 cup soy sauce
2 tbsp apple-cider vinegar
2 small onions, chopped
1 clove garlic, minced
3 tbsp chopped candied ginger
1/2 tsp ground black pepper
1/2 tsp dry mustard
3 lbs rump roast or sirloin-tip roast,
cut into 2” x 2” x 1/2” pieces
2 large green bell peppers
1 large sweet onion, cut into chunks
1. In a bowl, combine all ingredients except meat and
vegetable chunks.
2. Place meat in a shallow dish. Pour sauce over meat
to coat. Cover dish with plastic wrap. Marinate in the
refrigerator for 4 hours, or overnight.
3. Preheat grill to Medium (300 to 350°F). If using
wooden skewers, soak in water for 5 to 10 minutes.
4. Place meat on skewers, alternating with chunks of
bell peppers and onions. Brush kabobs with remaining
marinade.
5. Grill kabobs, covered with lid, over direct heat for 10
to 15 minutes per side until desired doneness is reached,
turning occasionally and brushing with additional
marinade during cooking time. (Do not brush cooked
meat with marinade that has come in contact with raw
meat. Such marinade should be boiled for at least 1
minute before using on cooked meat.)
4 Ultimate Tailgating Recipes
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Servings: 48 servings
Prep Time: 10 mins
Total Time: 3 hrs 10 mins
Ingredients
1 can refried beans (16 oz)
1 tbsp taco seasoning mix
1 cup sour cream, divided
1 cup salsa
1 cup shredded lettuce
1 cup Mexican style shredded cheese
1/2 cup sliced green onions
2 tbsp sliced pitted ripe olives
crackers
Directions
1. Mix beans and taco seasoning mix. Spread onto
bottom of 9-inch pie plate or quiche dish.
2nd
Ultimate Tailgating Appetizer:
The Ultimate 7-Layer Dip
2. Layer all remaining ingredients except chips over
bean mixture; cover. Refrigerate several hours or
until chilled. Serve with chips.
Servings: 6 ribs
Prep Time: 10 mins
Total Time: 6 hr 10 mins (high); 9 hr 10 min (low)
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Ingredients
1 cup ketchup
3 tbsp molasses
1 tbsp cider vinegar
1 tbsp Worcestershire sauce
1 tbsp dark-brown sugar
1-1/2 tsp Dijon mustard
1/2 tsp hot pepper sauce
1/4 tsp liquid smoke
4 lbs country-style pork ribs
Directions
1. In a small bowl, stir together ketchup, molasses,
vinegar, Worcestershire sauce, sugar, mustard, hot
sauce and liquid smoke.
2. Place pork ribs in the slow cooker insert and pour
1 cup sauce over top, reserving the rest for later.
Cover and cook on HIGH for 6 hours or LOW for 9
hours or until very tender.
3. Remove ribs from slow cooker and brush with
reserved sauce.
2nd
Ultimate Slow Cooker Recipe:
Country-Style Barbecue Ribs
Ultimate Tailgating Recipes 5
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2nd
Ultimate Grilling Recipe:
Great Grilled Burgers
Servings: 4 burgers
Prep Time: 25 mins
Total Time: 45 mins
Ingredients
1-1/2 lbs 85 percent lean ground chuck or
90 percent lean ground sirloin
3/4 tsp kosher salt
1/2 tsp freshly ground pepper
For Stuffed burger, add:
1/4 cup finely chopped onion
4 oz semi-firm cheese such as cheddar, Edam,
or Monterey Jack
4 good quality hamburger buns
Iceberg lettuce leaves
4 1/4-inch thick slices ripe tomato
4 thin slices white onion
Bread and butter pickles
Choice of ketchup* (see recipes below)
Mustard
Directions
1. Place the ground beef in a large mixing bowl. Sprinkle with salt and pepper. Gently mix together—do not overwork. Form seasoned beef into four patties about 1-inch thick. Grill on the well-oiled rack of an uncovered grill
directly over medium coals for 10 minutes. Turn with a spatula and grill 10 to 12 minutes more, until meat is cooked
and a meat thermometer registers 160°F internal temperature. Toast buns, cut side down on grill during last 1 to 2
minutes of grilling. To serve, top bottom half of bun with lettuce, burger, tomato, onions, pickles. Spread top half of
bun with ketchup or mustard; top sandwich.
2. For Stuffed Burgers: Place the ground beef in a large mixing bowl. Sprinkle with salt and pepper, and chopped
onion. Gently mix together—do not overwork. Divide cheese into 4 equal portions. Form seasoned beef around
cheese into four patties about 1-inch thick. Grill on the well-oiled rack of an uncovered grill directly over medium
coals for 10 minutes. Turn with a spatula and grill 10 to 12 minutes more, until a meat thermometer registers 160°F
internal temperature. Toast buns, cut side down on grill during last 1 to 2 minutes of grilling. To serve, place cooked
burger on bottom half of bun, top with tomato, onions, pickles, and lettuce. Makes 4 burgers.
3. Ketchup recipes: Start with 3/4 cup ketchup. Variation 1: Stir in 1/4 cup chopped, drained oil-packed dried
tomatoes, 1 tablespoon red wine vinegar, 1 tablespoon packed brown sugar, and a dash salt and pepper. Variation
2: Stir in 3/4 cup blueberries and/or raspberries that have been mashed lightly with a fork, 2 tablespoons cider
vinegar, and 2 slices crisp-cooked and crumbled bacon (stir bacon in just before use). Variation 3: Stir in 1/4 cup
chopped, drained roasted red sweet peppers, 1 tablespoon adobo sauce from canned chipotle chili peppers, 1 tablespoon sherry vinegar, and 1 teaspoon sugar. Cover and chill up to 1 week. Makes about 1 cup.
6 Ultimate Tailgating Recipes
Servings: 12 brownies
Prep Time: 20 mins
Total Time: 1 hr 50 mins
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Ingredients
1 box Betty Crocker® Original Supreme brownie mix
(with chocolate syrup pouch) (1 lbs 6.5 oz)
Water, vegetable oil and eggs called for on box
Betty Crocker® white decorating icing (4.25 oz tube)
Directions
1. Heat oven to 350°F. Line 13x9-inch pan with foil
so foil extends about 2 inches over short sides of
pan. Grease bottom only of foil with cooking spray
or shortening.
2. Make and bake brownie mix as directed on box
for 13x9-inch pan, using water, oil and eggs. Cool
brownies completely, about 1 hour.
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3. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies with
3 1/2x2-inch football-shaped cookie cutter. Pipe on decorating icing to look like football laces.
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Servings: 45 pieces
Prep Time: 35 mins
Ingredients
Nonstick cooking spray
1 16 oz package small cooked smoked sausage links
15 slices bacon, each cut crosswise into thirds
3/4 cup packed brown sugar
Directions
1. Heat oven to 350°F. Line a 15x10x1-inch baking pan
with foil; lightly coat with cooking spray. Set aside.
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2. Wrap each link with a bacon piece, overlapping the
bacon piece at the end. Press the end of the bacon piece
to seal or secure it with a wooden toothpick.
3. Place brown sugar in a large plastic storage bag.
Add several bacon-wrapped sausages to bag and seal.
Shake bag gently to coat sausages with brown sugar;
place sausages in prepared pan. Repeat with remaining
bacon-wrapped sausages and brown sugar.
4. Bake about 30 minutes or until the bacon is browned.
Serve immediately. Makes about 45 appetizers.
Ultimate Tailgating Recipes 7
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Editor’s Pick:
Nacho Potato Skins
Servings: 24 potato skins
Total Time: 1 hr
Ingredients
6 medium potatoes, such as russet (2 lbs)
Cooking oil, shortening, butter, or margarine
1/4 cup butter or margarine, melted
1/4 teaspoon seasoned salt
Ground red pepper
4 oz co-jack cheese, cheddar cheese, or Monterey Jack cheese with
peppers, shredded (1 cup)
Toppers, such as dairy sour cream, salsa, guacamole, chopped
tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe
olives, or snipped fresh cilantro
Directions
1. Heat oven to 425°F. Thoroughly scrub potatoes; pat dry. Rub with
cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for
15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for
mashed potatoes or another use.
2. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper.
Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.
3. Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving
platter. Serve with desired toppers. Makes 24 servings.
Servings: 4-1/2 cups dip or 36 servings
Prep Time: 10 mins
Total Time: 15 mins
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Ingredients
16 oz Velveeta®, cut into 1/2-inch cubes
1 can Ro*Tel® Diced Tomatoes & Green Chilies,
undrained (10 oz)
1 cup shredded low-moisture part-skim mozzarella
1/2 lb ground beef, cooked, drained
4 green onions, sliced onion, sliced pitted ripe olives,
or snipped fresh cilantro
Directions
1. Mix first 4 ingredients in large microwaveable bowl. Microwave
on HIGH 5 minutes or until Velveeta® is melted, stirring after 3
minutes. Stir in onions.
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8 Ultimate Tailgating Recipes
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