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Tailgating Recipes 2010

This is a compilation of all tailgating recipes used in 2010 in pre-game football shows on MY VLT

Tailgating recipes 2010

I am sorry to tell you that it appears that I have made a mistake. I guess it was bound to happen sooner or later (as if it has not happened before) but I am still sorry. These are the recipes which were offered in 2010 in the pre-game football specials that were shown on MY VLT before each football game. So here they are. There are some very good ones here and I hope you enjoy them. UT vs. UT Martin
Red-Onion Dip

3 small red onions, chopped (2 ½ to 3 cups)
3 TBSP cooking oil
2 cloves garlic, minced
½ TBSP chopped fresh ginger
½ tsp fresh thyme leaves
1/8 tsp allspice
salt and pepper to taste
1 tsp brown sugar
1 cup sour cream

In a large skillet, heat oil. Stir in chopped red onions, garlic, chopped ginger, thyme leaves and allspice; season with salt and pepper. Cook, stirring, for 10 minutes until very soft and starting to brown. Stir in brown sugar; let cool. Stir in sour cream cover and allow to stand at least an hour before serving with chips or toasted pita wedges.

UT vs Oregon
Hidden Valley Pinwheel Sandwiches

2 8 oz pkgs cream cheese, softened
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
2 green onions, minced
4 12-inch flour tortillas
4 oz diced pimientos, drained
4 oz diced chilies, rinsed and drained
2 ¼ oz sliced ripe olives, rinsed and drained

Mix cream cheese, dressing mix and onions until blended. Spread on tortillas. Blot dry pimientos, chilies and olives on paper towels. Sprinkle equal amounts of each over cream cheese mixture. Roll tortillas tightly and wrap in plastic wrap. Chill at least 2 hours. Cut rolls into ½ inch slices. Serve with cut side up.

UT vs Florida
Fruit Dip

1 cup sour cream
1 TBSP Orange Jell-O
1 cup Cool Whip
½ tsp vanilla
assorted fruit slices (apples, pears, bananas, pineapple etc.)

Mix all ingredients thoroughly and cover and chill until ready to serve. To tailgate, place in a covered plastic dish and into a thermos bag. Serve with fruit. You can find some very nice pre prepared in the produce section at Food City.

Quick Creamy Vegetable Dip

1/2 cup mayonnaise (Low fat or fat free will work)
1/2 cup sour cream (reduced fat will work)
1/4 cup drained, chopped roasted red bell peppers
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/2 tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
1/8 tsp hot sauce (Forget Cajun Sunshine! Use Tennessee Sunshine!)
Baby carrots, celery sticks, radish slices

Stir together first 9 ingredients in a medium bowl. Cover and chill at least 2 hours. Serve dip with baby carrots, celery sticks, and radish slices.

 UT vs Geogia
Pigs in a Blanket

1 lb uncooked small link breakfast sausage
2 8 oz cans refrigerated crescent rolls
1/2 cup coarse-ground mustard
1/4 cup light mayonnaise
2 TBSP honey

Cook sausage in a large skillet over medium-high heat 10 minutes or until browned and thoroughly cooked. Drain on paper towels. Divide crescent rolls into individual triangles. Place one cooked sausage link in center of each dough triangle. Roll up, starting at wide end. Arrange on an ungreased baking sheet. Bake at 350 deg for 10 to 15 minutes or until golden brown. Stir together mustard, mayonnaise, and honey. Serve with sausage rolls.


Buffalo-Seasoned Chicken Fingers With Blue Cheese Dipping Sauce

1/3 cup mayonnaise
1/4 cup buttermilk
1/4 cup light sour cream
1 tsp fresh lemon juice
1/4 tsp freshly ground pepper
3/4 cup crumbled blue cheese
2 lbs Food City deli fried chicken breast strips
1/3 cup your favorite hot sauce
freshly ground black pepper, optional

Stir together first 5 ingredients in a small bowl. Stir in blue cheese. Cover and chill at least 1 hour. Cut chicken breast strips into about 3 pieces from each strip and place in a thermal container to stay warm. If you buy them in advance, leave whole and reheat them about 10 minutes in a 350 deg oven before cutting. Place chicken in bowl with a good cover to take along. At the tailgating site or just before serving at a party add hot sauce, and toss to coat. Serve immediately with blue cheese dipping sauce. Garnish with freshly ground black pepper, if desired.

South Carolina 
Beer Cheese Spread

2 lb sharp Cheddar cheese, shredded
1 small onion, minced
2 garlic cloves, minced
1/2 tsp hot sauce
1/4 tsp ground red pepper
1 12 oz bottle amber beer, at room temperature
salt and pepper to taste

Beat together first 5 ingredients at low speed with a heavy-duty electric stand mixer until blended. Gradually add beer, beating until blended after each addition. Beat at medium-high speed 1 minute or until blended and creamy. Season with salt and pepper to taste. Cover and chill at least 2 hours. Store in an airtight container in refrigerator up to 2 weeks. Serve with party rye bread, good quality crackers or with toast points.
Please note: This makes a lot. However it keeps well and is very versatile. If you are adventurous, try it on a grilled cheese sandwich.


Slow-Cooker Barbecue Chicken Sandwiches

3 lbs boneless, skinless chicken breasts (or thigh fillets)
2 tsp salt, divided
2 garlic cloves, pressed
1 10 oz can condensed beef broth
1 cup ketchup
1/2 cup firmly packed brown sugar
1/2 cup lemon juice
1 tsp coarse ground pepper
1 tsp Worcestershire sauce
12 Kaiser rolls or sandwich buns
Dill pickle slices

Sprinkle chicken evenly with 1 tsp salt. Stir together remaining 1 tsp salt, garlic, and next 7 ingredients. Pour half of mixture into a 5 1/2-quart slow cooker. Place chicken in slow cooker, and pour remaining mixture over. Cover and cook on low 8 to 10 hours. Shred chicken in slow cooker with two forks. Serve in rolls or buns with dill pickle slices. This recipe can also be done using an eye of round roast (about 3 to 3 ½ lbs) by cutting it in half vertically and then proceeding just as with the chicken.

All-Time Favorite Chocolate Chip Cookies

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 tsp vanilla extract
2 1/4 cups plus 2 TBSP all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 1/2 12 oz pkgs semisweet chocolate morsels
Parchment paper

Preheat oven to 350 deg. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by TBSPfuls onto parchment paper-lined baking sheets. Bake at 350 deg for 10 to 14 minutes. Remove to wire racks, and cool completely (about 15 minutes).

Baked Beans

1 28 oz can of Bush's Original Baked Beans
1 large green bell pepper - chopped
1 large white onion, chopped
1/2 cup ketchup
2 tsp brown sugar
1 TBSP maple syrup
2 TBSP Worcestershire sauce
1 tsp dried mustard or 3 to 4 TBSP of prepared mustard
1 TBSP Cajun seasoning

Combine all ingredients and mix well. Pour into a 9x13 inch baking dish. Bake at 325 deg for an hour to an hour and a half. The beans should be browned and the juices very thick. Good hot, warm or cold. Excellent with ham.

Creamy Winter Stew

1 lb skinless, boneless chicken breast, cubed
1 lb smoked sausage, cut into ¼ inch pieces
11/2 cup sliced carrots
1 cup chopped onion
11/2 cup thinly sliced celery
1 can cream of chicken soup
1 tsp dried basil leaves
1/4 tsp black pepper and salt

Spray a slow cooker container with cooking oil spray. Place chicken and sausage pieces in prepared container. Layer carrots, onion and celery over meat. In a small bowl, combine chicken soup, basil, salt and black pepper. Spoon soup mixture evenly over top. Cover and cook on LOW for 6 8 hours. Mix well before serving. If tailgating, I would take this along in the slow cooker container and ladle it into Styrofoam bowls with some shredded Cheddar cheese to sprinkle on top.

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  • by Bob Location: Crossville, TN on Feb 27, 2012 at 02:09 PM
    Chef Walter, Why in today's recipe you use a white cake mix with whole eggs. I would think you would start with a yellow cake mix
  • by Nosgoth1979 Location: Colorado on Dec 3, 2011 at 10:53 AM
    Thank you for this. My tailgating food so far has been lacking, so I’ll be putting these recipes to good use. I’ve upgraded everything since I started tailgating except the food. The grill was shot, so I got this awesome new Weber charcoal unit, with a gas starter that is very convenient. I replaced my old satellite dish on a tripod, with DISH Network’s Tailgater unit. I love that thing. It looks like a little cooler but it’s a self-pointing satellite dish that’s a breeze to set up, and receives HD signals! I actually heard about this thing because I work at DISH, and I couldn’t even imagine going back to the old set up now. I also expect it’s going to be great once camping season rolls around again too.