Beer Cheese Dip
Ingredients Directions
Recipes
Unleash the culinary spirit of the open road with our Tailgate Recipes category! Elevate your pre-game rituals and outdoor gatherings with a collection of mouthwatering dishes designed to fuel your festivities. From sizzling grill favorites to hearty finger foods, discover a lineup of recipes that will score big with your fellow fans. Whether you’re cheering on your team or simply celebrating the joy of outdoor camaraderie, our Tailgate Recipes are your playbook for winning flavors and unforgettable moments. Get ready to turn every parking lot party into a culinary touchdown!
Texas Twinkies
Ingredients Directions ** How to cook Brisket in the oven ** Note: Ensure you start preparing the brisket a day in advance for optimal flavor absorption from the dry rub overnight, resulting in a superior outcome. Before Cooking Commence by creating your preferred dry rub, a quick process that should take approximately 5 minutes. Remove the brisket flat from its packaging, place it on a cutting board, and pat it dry using a paper towel. Apply a generous portion of the dry rub on the top side of the brisket. Flip it over and repeat the process, ensuring thorough coverage on all sides. Massage the rub into every crevice, ensuring an even coating. Wrap the rubbed brisket tightly in a few layers of foil. Place it in a pan or dish to prevent potential juice leaks in the refrigerator. Refrigerate the brisket for at least overnight, up to 12 hours. An hour before cooking, take the brisket out of the refrigerator, unwrap it, and allow it to reach room temperature. Cooking Brisket Preheat the oven to 300° and position a rack inside a large roasting pan. Lay crisscrossed sheets of foil on the rack, ensuring they are long enough to loosely cover the brisket. Optionally, line the bottom of the roasting pan with aluminum foil to catch any drippings.
Johnny Sauces Slow Cooker Wings
INGREDIENTS SAUCE Directions In a spacious mixing bowl, combine soy sauce, balsamic vinegar, brown sugar, honey, minced garlic, Sriracha, ginger powder, pepper, and onion powder. Whisk the ingredients together until well blended. Transfer the wings into a slow cooker. Pour in the soy sauce mixture and toss the wings to ensure even coating. Cover and cook on low heat for 3-4 hours or opt for high heat for 1-2 hours. In a bowl, whisk together cornstarch and 2 tablespoons of water. Integrate this mixture into the slow cooker, stir, and cover. Continue cooking on high heat for an additional 10-15 minutes, allowing the sauce to thicken. Preheat the oven to the broil setting. Cover the baking sheet with foil. Arrange the wings on the prepared baking sheet and broil for 2-3 minutes, or until they achieve a caramelized and slightly charred appearance. Serve right away with the remaining sauce. Garnish with sesame seeds and cilantro (optional).
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Cheeseburger Sliders
Ingredients Cheeseburgers Glaze (Optional) Cookware Instructions Preheat the oven to 350°F. In a bowl, mix 2 pounds of ground beef with 2 teaspoons of garlic powder, 1 teaspoon of salt, and 2 teaspoons of black pepper. Press the seasoned beef into a flat, even layer at the bottom of a 9×13-inch baking dish. Bake for 20 minutes, then drain the liquid and set it aside. In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Stir in diced white onion and cook until inion is translucent and fragrant. Drain the excess oil and set aside. Slice 12 Hawaiian rolls in half lengthwise and place the bottom half in the baking dish. Layer the bottom rolls with the cooked beef, followed by the sautéed onions, and then a single layer of cheese sticks/slices. Top with the remaining half of the rolls. *For the optional butter topping, combine ¼ cup of melted unsalted butter with ½ teaspoon of kosher salt, 2 tablespoons of brown sugar, 3 teaspoons of Worcestershire sauce, 2 tablespoons of Dijon mustard, and ½ tablespoon of sesame seeds in a small bowl. Brush the tops of the rolls generously with the melted butter mixture and sprinkle sesame seeds over them. Bake for an additional 20 minutes or until the bread is toasted, and the cheese is melted. Cut into individual sliders and serve!
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Pull-Apart Spinach-Artichoke Football Bread
Ingredients DIRECTIONS Step 1: Position the oven rack in the center and preheat it to 400°. Cover a spacious baking sheet with parchment paper. Step 2: 2: In a medium-sized skillet over medium-high heat, cook the bacon until it becomes crispy, stirring occasionally for about 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the flavorful drippings in the skillet. Step 3: Within the same skillet over medium heat, cook the shallot and garlic until they become fragrant and translucent, approximately 2 minutes. Add the spinach and cook while stirring until it wilts, which takes about 3 minutes. Season the mixture with 1 teaspoon of salt and allow it to cool. Step 4: Meanwhile, in a compact food processor, blend together mozzarella, artichokes, cream cheese, feta, cream, thyme, and lemon zest (if you’re using it), along with the remaining 1/2 teaspoon of salt until a smooth consistency is achieved. Transfer this blend into a medium-sized bowl. In the same food processor, puree the spinach mixture until it reaches an almost smooth texture. Add this to the bowl with the cheese mixture, then include the bacon and stir to combine. Step 5: Roll out one crust onto the prepared pan. Using a paring knife, cut the dough into the shape of a football, approximately 14″-by-10″. Spread the spinach-artichoke mixture on top, ensuring there’s an 1/8″ to 1/4″ border. Place the second crust on top, trim the edges to match the shape of the bottom crust, and pinch the edges together. Step 6: Utilizing a pizza cutter or paring knife, cut 8 rectangular pieces on each side of the football shape and twist them. Step 7: In a small bowl, whisk the egg with a splash of water until well blended. Brush the dough with the egg wash. Step 8: Bake the football until it turns a golden brown, typically taking around 30 to 35 minutes. Allow it to cool completely. Step 9: Using a piping bag fitted with a small round tip, pipe a strip of yogurt down the center of the football. Then, pipe 8 stitches across the top of the main strip, and finally, pipe yogurt in a U-shape on the narrower outer edges of the football.
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