Im having a tailgating party!!?!
Answers: Hi, Im going to be having my first tailgating party when Dallas and Redskins play on Nov. 18. I need ideas for appetizers and recipes for mixed drinks. Please share any dip recipes too! Thank you sooooooo much <3
MANGO SALSA
12 roma tomatoes, seeded, diced
1 red onion, diced
5 jalapenos, diced(add 1/4 habenero pepper for extreme heat)
2 mangos, diced
1 cup finely chopped cilantro
1 tsp salt
1 tsp ground cumin
1 tsp chilli powder
1/2 cup olive oil
1/2 cup freshly squeezed lime juice
1 tbsp tobasco or other pepper sauce
MIx all of the ingredients together. Refridgerate for 1 hour and then serve. Keep in mind that the salt will draw out the juices from the ingredients and so the mixture may have to be drained from time to time. Save the juice for Bloody Mary's or Caesar.
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PAPAYA SALSA
4 c. peeled, diced papaya (or mangoes)
1/2 c. finely diced Bermuda onions
1 jalapeno pepper, seeded & chopped
1/4 c. coarsely chopped fresh coriander
1 tbsp. Kosher salt
1/4 c. fresh lime juice
Combine all ingredients in glass bowl. Let sit in refrigerator at least 2 hours.
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PEACH SALSA
3 firm peaches (about 1 lb.) - 1 pound of canned peaches can be substituted
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers, chopped
1 tbsp. cilantro, coarsely chopped (fresh coriander) - (optional)
12 tbsp. good quality olive oil
6 tbsp. sherry vinegar
2 tbsp. honey
Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.
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SALSA GUACAMOLE
Guests will rave about this combination of fire roasted salsa and guacamole -- you'll make it again and again!
Salsa:
1 can (14.5 oz) Muir Glen? organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalape?o chile, seeded, finely chopped
Guacamole:
3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped
In medium bowl, stir together salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.
Serve with tortilla chips as desired.
Makes 12 servings (1/4 cup each).
Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.
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GUACAMOLE
1 ripe tomato, peeled
2 avocados
1/2 onion, minced
1 tablespoon vinegar
1 chopped green chile, or to taste
salt and pepper to taste
Mash together the tomato and avocados. Stir in remaining ingredients.
Serve with warm tortillas.
Optional: Mix in pomegranate seeds for added color and a unique but authentic variation.
at the stadium or somewhere else. i live in dallas, invite me!
I make this kickin' corn dip that is served cold with Corn Chips. Its so easy and so good.
2 Cans niblet corn
2 tbsp Mayo
1 package of shreaded cheese ( I like the 4 cheese mexican)
1 can rotel tomatos.
Make sure you drain the corn and the tomatos well.
Mix it up and serve.
Your friends will LOVE it!! I promise and they will ask you for the recipe. Have fun!! I love tailgating..
Stuffed mushrooms
6 oz mushrooms
1 egg
olive oil
1cup Italian seasoned bread crumbs
salt
take them stems off(reserve you need the stems), in a bowl take the tops and coat with olive oil salt and pepper
OK in a separate bowl chop those stems finely add the egg and the bread crumbs, stir up tiny pinch of salt too.
take the tops, line them up in a baking dish take a teaspoon and spoon the bread crumb mixture into each and every one.
bake at 350 degrees F for 15 minutes Got Grill 5 to 10 minutes
GRILLED POTATOES
6 medium new potatoes
1/2 cup vegetable oil
2 cloves garlic, minced (or 1/3 tsp garlic powder)
1/2 chicken bouillon cube
1 tsp onion soup mix
1/4 tsp rubbed sage (optional)
pinch cayenne pepper
sea salt (or coarse kosker salt)
fresh parsley, minced
Combine ingredients in a medium bowl (except potatoes and sea salt). A blender may be used.
Meanwhile, light the grill on high setting. Spray or wipe grates with oil to prevent sticking.
Scrub potatoes, remove eyes, leaving skin on. Slice potatoes 3/8 of an inch thick (coin shaped disks).
Dip sliced potatoes into oil and turn to coat well. Place on hot grill, then a few minutes later, turn diagonally to get diamond shaped grill marks. Drizzle small amounts of the oil mixture on top as they cook. Turn potatoes over and repeat on the other side.
Close cover an roast for about 10 minutes or until potatoes have prominent grill marks and are lightly browned on edges.
Slide potatoes onto a microwave safe dish and cook on high power for 2 additional minutes. Sprinkle with parsley and sea salt, to taste. Serve.
Note: If there is any remaining oil mixture, use it to sauté greens or green beans, or add balsamic vinegar and use it as a marinade for meat.
My Favorite recipe for Appetizer is Veggie Pizza but everyone Does that.. Try These Yummy Meatballs instead ( they Taste
like THE BEST Sloppy Joe You've EVER had !)
In a crock pot put:
2-3 lb.s frozen meatballs
1 Jar of heinz Chilie sauce
1 jar of Appricot jam
Slow cook for at least 3 Hrs or more on HI
( Add small amount of water if needed )
TAILGATE SANDWICHES
12 fresh sandwich rolls
Mix together: Fresh garlic (to taste) 1 tbsp. poppy seeds 1 tbsp. minced onions
24 slices ham or turkey (shaved)
Slice rolls and brush inside of both sides with melted butter mixture. Place 2 slices of meat on bottom half. Top with 1 cheese slice.
Replace top of roll and wrap each sandwich individually in tin foil. Place all sandwiches on a cookie sheet and heat for 30 minutes at 350 degrees in the oven. Immediately transfer into a cooler. The sandwiches will remain hot until your tailgate party. Everyone loves them!
TAILGATE CHINESE CHICKEN WINGS
3 lbs. chicken wings
1/3 c. soy sauce
3 tbsp. vinegar
1 tsp. ground ginger
2 cloves garlic, crushed
3 tbsp. granulated sugar
3 tbsp. brown sugar
Disjoint chicken wings, discard tip ends. Stir together the soy sauce, vinegar, sugar, ginger and garlic. For marinade, put wings in heavy plastic bag and pour on marinade. Close bag and place in bowl in case bag leaks. Marinate at least 2 hours or overnight. To cook, place in 9 x 13 inch pan. Bake at 350 degrees for 1 hour. Serves 10 to 12.
Rueben dip - The great this about this recipe is that it's good piping hot r room temp. If you want to keep it warm over a grill add a little extra sourkraut on the bottom over a really low heat. Basically layer 3/4 of the bag to the bottom of the baking dish. Then a layer of sliced swiss cheese. Then lay on 8 oz. thin sliced corned beef that you have diced. Then cover with a single layer of sliced swiss cheese. Then mix 1/2 cups each of 1000 Island and mayo with the rest of the sourkraut and spread this on top. Finally a layer double layer of swiss cheese. Bake for 20 - 25 minutes in a 350 oven. Serve with rye or pumperknickle crackers, or even cocktail bread with your going to serve a small spoon to serve it off of.
Make the spinach dip on the back of the Knoor's veggie soup mix box. Everyone loves it. Serve with crusty white bread.
Another really easy dip to make sounds nasty, but believe me it's so good. Spread 2 boxes of softened cream cheese in the bottom of a baking dish. Then pour on 1 good quality jar of salsa. Bake at 350 until its just hot maybe 8 - 10 minutes. Serve with tortilla chips.
A really easy appetizer is getting some chorizo. Simply slice on the bias and either grill or broil. Then serve with coctail toothpicks and spicy mustard.
This is always a hit when I serve it. It's a little bit spicy, but so worth it. The night before mix up 1 can of coconut milk, 2 tbsp. thai red curry paste, about 1/4 c. each diced onion and fresh cilantro, the juice of one lime, and 2 tbsp. vegetable oil. This marinade can be made the night before. About 1/2 hour before you are going to cook the shrimp, marinate it in the mixture. Then just place shelled, deveined shrimp, tails on a grill or on a cookie sheet under the broiler. They only need about 2 minutes per side.
Well since you are in Texas drink Paula's Orange Liquor. Here are some recipes from that web site. http://www.paulastexasorange.com/
team sauerkraut sausage
1 jar cooked red cabbage
1 jar sauerkraut
5 smoked cooked sausages
blue food colouring
cut sausages into 2 inch pieces
in a large baking dish put the red cabbage on one side and the sauerkraut on the other side. Then using the blue food colouring make stars in the sauerkraut.
place the sausages like the players line up when playing using the sauerkraut and red cabbage as the line of scrimmage.
then bake at 350 degrees F for 30 minutes.
You have both colours, red for the redskins and blue stars for Dallas. Also don't forget to buy pork sausages ( hogs , redskins)
chef Robert, author of chef Robert presents romantic dinners for two cookbook and instructional DVD
kraut stuffed brats
get pre cooked brats and cut a slice down the center, stuff with sauerkraut and wrap with a piece of bacon and secure with toothpick, cook on grill and serve on brat buns!
i think that is totally cool iam glad u are my fan why thoe? and how do i find out your personal info?
