Tasty Tailgating Recipes

Via Midwest Living.

It's time to tailgate!  Football, friends, fun and FOOD!  What more do you need?  Here are some great recipe suggestions to get you thinking about your game day menu:  


Mini Italian Beefs with Pepperoncini Slaw

Ingredients:
1 17 - ounce package refrigerated cooked beef roast au jus
2 cups frozen peppers (yellow, green, and red) and onion stir-fry vegetables
1/2 teaspoon dried Italian seasoning, crushed
1/8-1/4 teaspoon crushed red pepper
2 cups coleslaw mix (shredded cabbage with carrot)
1/2 cup pepperoncini salad peppers, stemmed and chopped, plus 2 tablespoons drained liquid
1/2 teaspoon dried Italian seasoning, crushed
12 2 - 3 - inches rolls, split



Preparation:
Place beef and juices in a medium saucepan; break up any large pieces. Add stir-fry vegetables, 1/2 teaspoon Italian seasoning and the crushed red pepper. Heat through just to boiling.
Meanwhile, for slaw, in a medium bowl, combine coleslaw mix, pepperoncini peppers and liquid, and 1/2 teaspoon Italian seasoning.

To serve, spoon meat mixture on roll bottoms. Top with coleslaw mixture; add roll tops.




Via Southern Living.



Game Day Chili

Ingredients: 
2 pounds ground chuck 
1 medium onion, chopped 
3 to 4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 to 2 tsp. ground red pepper
1 teaspoon paprika
1 (6-oz.) can tomato paste
1 (14.5-oz.) can beef broth 
1 (12-oz.) bottle dark beer 
3 (8-oz.) cans tomato sauce 
2 (15-oz.) cans pinto beans, drained and rinsed 
1 (4.5-oz.) can chopped green chiles, undrained
1 tablespoon Worcestershire sauce

Preparation:
Cook first 3 ingredients in a 5- to 6-qt. Dutch oven over medium heat, stirring occasionally, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Add chili powder and next 3 ingredients; cook 1 minute. Add tomato paste, and cook 1 minute. Add remaining ingredients. Bring to a boil. Cover, reduce heat to low, and simmer 2 hours.



Via Plain Chicken.
Sausage and Cheese Muffins

Ingredients:
1 lb. hot ground pork sausage
1 tsp onion powder
3 cups all-purpose baking mix
1 (10.75 oz) can condensed fiesta nacho cheese soup
2 cups shredded Cheddar cheese
3/4 cup buttermilk (water or milk will work too)

Preparation:
Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool. 


Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and buttermilk; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned. 

Enjoy!


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