Whether setting up shop in a parking lot near a stadium or in your own back yard, pre-game tailgating parties have become an American ritual. Since timing is important (you don't want to miss kick-off), here are some tips for a great event with a minimum of labor from www.party411.com and about.cooking.com:
n Prepare foods ahead of time and have them wrapped, packed, and ready to roll. Stick to finger foods if possible, and make sure they are in manageable pieces. Select food that can either be cooked ahead and transported to the event or cooked there on a grill. Finger foods, sandwiches or anything you can eat standing up is good. Have a plan to keep hot foods hot and cold foods cold.
-- Keep in mind that you want foods that can be eaten out of hand or with as few utensils as possible. This keeps down the trash and clean-up factor, and will not require seating arrangements. If you want steak, think about kebobs. They're easy to prepare and people don't have to mess with knives and finding a solid spot to cut.
-- Pack key items that everyone forgets. Chairs for the older folks, bottle openers, tons of paper towel and garbage bags are some things that are easy to forget and are very helpful. Do not forget sturdy, disposable cups for any drinks.
-- Pack toys: A football to toss around, a Frisbee or even a whiffle ball and bat can all be great fun.
-- Make sure everyone can find you. Hang pennants or Mylar balloons at your site. Not only will your guests find you, but other tailgaters will join the fun. A custom-made banner will also work.
-- The food table will be the focal point of your tailgating extravaganza so add some nice touches. Something simple like football-shaped platters and snack bowls will add to the atmosphere and are easy to find for a few dollars at party supply stores. Tablecloths, napkins, cups and plates in the team colors are a must, of course.
-- Clean up after yourself. Throw away your trash in available trash cans or bags that you've brought along, and safely dispose of any hot coals from your grill. Don't leave a hot grill unattended if you're heading in to the event.
And then walk over to the stadium and root home a winner!! And, if you can't make it to the stadium, you can have a tailgating party anyway. Set up in your yard and just head inside for the game. It's a fun twist on "come over and watch the game”!
Try these recipes at your next tailgate party.
Steak and Vegetable Skewers with Soy-Ginger Marinade
Preparation time: 20 minutes, plus 2 hours for marinade
Cooking time: 8 to 10 minutes
- 2 onions
- 3 bell peppers
- 2 1/2 pounds steak, 1 inch thick
- 6 skewers (if using wood skewers, soak in water)
Marinade:
- 1 cup soy sauce
- 1 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup sugar
- 3 tablespoons ground ginger
- 3 tablespoons vinegar
- 3 1/2 teaspoons garlic salt
- 2 teaspoons lemon juice
- 3/4 teaspoon black pepper
Combine marinade ingredients and mix well. Cut onions and peppers into 1-inch pieces. Cut steak into 1-inch cubes. Divide marinade in half and marinate vegetables and meat in separate gallon-size re-sealable bags for 2 hours.
Remove vegetables and meat from marinade. Place steak, onions and peppers on skewer, alternating varieties.
Build a charcoal fire for direct grilling. Grill kabobs over coals (approximately 450∞ to 500∞F) for 4 to 5 minutes on each side. Remove from grill and serve.
Makes 6 servings.
Recipe from: Family Features; created by champion pitmaster Chris Lilly on behalf of Kingsford charcoal
Kick'n Corn
Preparation time: 30 minutes
Cooking time: 10 to 12 minutes
- 6 large ears of corn in the husk
- Original ranch salad dressing, for dipping
Hot Sauce:
- 1/2 cup chopped onion
- 1/4 cup chopped plum tomato
- 1/4 cup apple cider vinegar
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 cup unsalted butter, cut into chunks, reserved
Peel husk back from corn and remove silk. Do not remove husk. Set aside.
Combine sauce ingredients, except butter, in blender and puree until smooth. In medium saucepan, bring sauce to a boil. Reduce to a simmer and cook for 10 minutes until sauce thickens slightly. Turn off heat and whisk in butter chunks until melted.
Brush corn with sauce and wrap tightly in husks. Grill for 10 to 12 minutes, turning every 2 to 3 minutes to prevent husk from burning. When cooked, peel back husk and serve with ranch dressing for dipping.
Makes: 6 servings
Recipe from: Family Features; created by football analyst, Mike Golic, on behalf of Kingsford charcoal
1-2-3 Barbecue Sausage
Preparation time: 10 minutes
Baking time: 35 minutes
- 6 pounds smoked sausage, cut into 2-inch pieces
- 2 18-ounce bottles barbecue sauce
- 2 cups packed brown sugar
Divide sausages between two ungreased 13-by-9-inch baking dishes. Combine barbecue sauce and brown sugar; pour over sausages and toss to coat. Bake, uncovered, at 350 degrees F for 35 for 40 minutes or until sauce is thickened, stirring once. Makes bout 24 servings.
Nutritional information per serving: 439 calories; 31 g fat (13 g saturated); 76 mg cholesterol; 1463 mg sodium; 23 g carbohydrates; 16 g protein.
Recipe from: Taste of Home
All-American Barbecue Sandwiches
Preparation and cooking time: 25 minutes
- 4 1/2 pounds ground beef
- 1 1/2 cups chopped onion
- 2 1/4 cups ketchup
- 3 tablespoons prepared mustard
- 3 tablespoons Worcestershire sauce
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon pepper
- 18 hamburger buns, split
In a Dutch oven, cook beef and onion until meat is no longer pink and onion is tender; drain. Combine ketchup, mustard, Worcestershire, vinegar, sugar, salt and pepper; stir into beef mixture. Heat though. Serve on buns.
Makes 18 servings.
Nutritional information per serving: 391 calories; 16 g fat (6 g saturated); 75 mg cholesterol; 1100 mg sodium; 33 g carbohydrates; 2 g fiber; 27 g protein.
Recipe from: Taste of Home
Sandwich for a Crowd
Preparation time: 10 minutes, plus chilling
- 2 1-pound loaves unsliced Italian bread
- 1 8-ounce package cream cheese, softened
- 1 cup (4 ounces) shredded cheddar cheese
- 3/4 cup sliced green onions
- 1/4 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 pound thinly sliced fully cooked ham
- 1 pound thinly sliced roast beef
- 2 to 14 thin slices dill pickle
Cut the bread in half lengthwise. Hollow out top and bottom of loaves, leaving a 1/2-inch shell (discard removed bread or save for another use).
In a large bowl, combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer ham and roast beef on bottom and top halves; place pickles on bottom halves. Gently press halves together.
Wrap in plastic wrap and refrigerate for at least 2 hours. Cut into 1 1/2-inch slices.
Makes 12 to 14 servings.
Nutritional information per serving: 297 calories; 15 g fat (7 saturated); 53 mg cholesterol; 1141 mg sodium; 21 g carbohydrates; 1 g fiber; 21 g protein.
Recipe from: Taste of Home
Giant Picnic Sandwich
Preparation time: 15 minutes (plus rising)
Baking time: 20 minutes
- 1 16-ounce package hot roll mix
- 1 teaspoon milk
- 2 teaspoons sesame seeds
- 1/2 cup creamy Italian salad dressing
- 6 to 8 lettuce leaves
- 6 ounces thinly sliced fully cooked ham
- 6 ounces thinly sliced Genoa salami
- 1 medium cucumber, sliced
- 4 slices red onion, separated into rings
- 6 ounces sliced Swiss cheese
- 1 medium green pepper, sliced
- 2 medium tomatoes, thinly sliced
Prepare hot roll mix according to package instructions. Pat or roll into a 12-inch circle; place on a greased 12-inch pizza pan. Cover and let rise in a warm place until doubled, about 30 minutes.
Brush with milk; sprinkle with sesame seeds. Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool on a wire rack. Cut in half horizontally; spread salad dressing on cut sides. On bottom half, layer lettuce, ham, salami, cucumber, onion, cheese, green pepper and tomatoes. Replace top half. Refrigerate until ready to serve. Cut into wedges.
Makes 6 to 8 servings.
Nutritional information per serving: 471 calories; 21 g fat (8 g saturated); 51 mg cholesterol; 1147 mg sodium; 46 g carbohydrates; 3 g fiber; 22 g protein.
Recipe from: Taste of Home
Bacon Cheese Spread
Preparation and total time: 15 minutes
- 1 12-ouncepackage bacon strips, chopped
- 1/2 cup chopped pecans
- 4 cups (1 pound) shredded sharp cheddar cheese
- 2 cups mayonnaise
- 1 small onion, chopped
- 2 tablespoons finely chopped sweet red pepper
- 1/8 teaspoon cayenne pepper
- Assorted crackers
Cook bacon until crisp; drain. Meanwhile in a large bowl, add the next six ingredients. Stir in bacon. Serve with crackers.
Makes 4 cups.
Nutritional information per serving (2 tablespoons): 184 calories; 18 g fat (5 g saturated); 23 mg cholesterol; 216 mg sodium; 1 g carbohydrates; 4 g protein.
Recipe from: Taste of Home
Baked Chicken Nachos
Preparation time: 20 minutes
Baking time: 15 minutes
- 2 medium sweet red peppers, diced
- 1 medium green pepper, diced
- 3 teaspoons canola oil, divided
- 1 15-ounce can black beans, rinsed and drained
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 2 1/4 cups shredded cooked rotisserie chicken (skin removed)
- 4 1/2 teaspoons lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 7 1/2 cups tortilla chips
- 8 ounces pepper Jack cheese, shredded
- 1/4 cup thinly sliced green onions
- 1/2 cup minced fresh cilantro
- 1 cup (8 ounces) sour cream
- 2 to 3 teaspoons diced pickled jalapeno peppers, optional
In a large skillet, saute peppers in 1 1/2 teaspoons oil for 3 minutes or until crisp-tender; transfer to a small bowl. In the same skillet, saute the beans, garlic, oregano and cumin in remaining oil for 3 minutes or until heated through.
Meanwhile, combine the chicken, lime juice, salt and pepper. In a greased 13-by-9-inch baking dish, layer half of the tortilla chips, pepper mixture, bean mixture, chicken, cheese, onions and cilantro. Repeat layers.
Bake, uncovered, at 350 degrees F for 15 to 20 minutes or until heated through. Serve with sour cream and pickled jalapenos if desired. Makes 16 servings.
Recipe from: Taste of Home
Beer Dip
Preparation time: 5 minutes
- 2 8-ounce packages cream cheese, softened
- 1/3 cup beer or nonalcoholic beer
- 1 envelope ranch salad dressing mix
- 2 cups (8 ounces) shredded cheddar cheese
- Pretzels
In a large mixing bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheese. Serve with pretzels. Refrigerate leftovers.
Makes 3 1/2 cups.
Recipe from: Taste of Home
Three-Meat Chili
Preparation time: 30 minutes
Cooking time: 70 minutes
- 1 1/2 pounds pork tenderloin, cubed
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 3 tablespoons olive oil
- 1 pound ground turkey
- 1 pound ground beef
- 2 15-ounce cans pinto beans, rinsed and drained
- 2 14 1/2-ounce cans diced tomatoes, undrained
- 1 28-ounce can baked beans
- 3 garlic cloves, minced
- 1/4 cup chili powder
- 1 tablespoon all-purpose flour
- 2 to 3 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
In a Dutch oven or soup kettle, cook the pork, onion and green pepper in oil over medium heat until meat is no longer pink.
Meanwhile, in a large skillet, cook turkey and beef over medium heat until no longer pink; drain. Drain pork mixture; add turkey and beef.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until flavors are blended.
Makes 12 servings (3 quarts).
Nutritional information per serving (1 cup): 359 calories; 16 g fat (5 g saturated); 80 mg cholesterol; 675 mg sodium; 25 g carbohydrates; 7 g fiber; 30 g protein.
Recipe from: Taste of Home
Sweet N Sour Beans
Preparation time: 20 minutes
Cooking time: 3 hours
- 8 bacon strips, diced
- 2 medium onions, halved and thinly sliced
- 1 cup packed brown sugar
- 1/2 cup cider vinegar
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1 28-ounce can baked beans, undrained
- 1 16-ounce can kidney beans, rinsed and drained
- 1 15 1/2-ounce can pinto beans, rinsed and drained
- 1 15-ounce can lima beans, rinsed and drained
- 1 15 1/2-ounce can black-eyed peas, rinsed and drained
In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil.
In a 5-quart slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3 to 4 hours or until heated through.
Makes 15 to 20 servings.
Nutritional information per serving (1/2 cup): 210 calories; 6 g fat (2 g saturated); 9 mg cholesterol; 529 mg sodium. 33 g carbohydrates; 6 g fiber; 7 g protein.
Recipe from: Taste of Home
Spicy Potato Salad
Preparation time: 15 minutes plus chilling
Cooking time: 20 minutes
- 6 large red potatoes (about 3 pounds), cubed
- 1/3 cup vegetable oil
- 1/4 cup cider vinegar
- 1 tablespoon sugar
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons hot pepper sauce
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1 15 1/4-ounce can (whole kernel corn, drained
- 1 2 1/4-ounce can sliced ripe olives, drained
- 1/2 cup minced fresh cilantro
- 2 tablespoons chopped seeded jalapeno peppers
Place potatoes in a large saucepan and cover with water; cover and bring to a boil. Reduce heat; cook for 20 to 30 minutes or until tender. Drain and place in a large bowl.
In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, hot pepper sauce, salt, onion powder and cumin; shake well. Pour over potatoes and toss to coat. Cover and refrigerate for at least 1 hour.
Just before serving, stir in the corn, olives, cilantro and peppers.
Makes 8 to 10 servings.
Nutritional information per serving: 209 calories; 9 g fat (1 g saturated); 429 mg sodium; 29 g carbohydrates; 4 g fiber; 3 g protein.
Recipe from; Taste of Home
Dilly Coleslaw
Preparation time: 25 minutes plus chilling
- 8 cups shredded cabbage
- 1/2 cup chopped dill pickles
- 1/4 cup finely chopped onion
- 1/2 cup sugar
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1/4 cup dill pickle juice
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
In a large bowl, combine the cabbage, pickles and onion. In a small bowl, whisk the remaining ingredients until smooth.
Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Makes 8 servings.
Nutritional information per serving: 175 calories; 11 g fat (2 g saturated); 6 mg cholesterol; 563 mg sodium; 18 g cholesterol; 2 g fiber; 1 g protein.
Recipe from: Taste of Home
