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| 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.
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| 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.
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| Via Plain Chicken. |
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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