Posted on March 15 2016
With baseball preseason in full swing and football season never far away, tailgating becomes weekend routine. Below are five recipes perfect for any pregame. Prepare the food the night before and store in FoodVacBags vacuum sealer bags to retain freshness and to make time for game day fun.
Guacamole and salsa bar
Recipe from MyRecipes.com.
Servings: 3 1/2 cups
- 5 ripe avocados
- 2 tablespoons finely chopped red onion
- 3 tablespoons fresh lime juice
- 1/2 medium jalapeno pepper, seeded and chopped
- 1 garlic clove, pressed
- 3/4 teaspoon kosher salt
- 3 tablespoons chopped fresh cilantro
- Tortilla chips
- Cut avocados in half, scoop pulp into a bowl and mash with a potato masher or fork until slightly chunky.
- Stir in chopped red onion, lime juice, jalapeno, garlic, cilantro and salt.
- Store in vacuum sealer bag to eliminate avocado-browning and let stand at room temperature 30 minutes before serving.
- Serve guacamole with favorite salsa and tortilla chips.
Recipe from bon appetit.
Servings: 8 to 10 cups
- 2 tablespoons olive oil
- 1 1/2 cups chopped onions
- 8 large garlic cloves, chopped
- 3 pounds ground chuck
- 5 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- One 28-ounce can crushed tomatoes with added puree
- One 14 1/2-ounce can low-salt chicken broth
- One 12-ounce bottle beer
- One 6-ounce can tomato paste
- One 16-ounce can prepared chili beans
- In a large Dutch oven over medium-high, heat oil.
- Add onions and garlic and sauté for 8 minutes, or until onions are translucent.
- Add chuck and sauté for 5 minutes or until brown, breaking up meat with back of spoon.
- Add chili powder, cumin, basil, oregano and thyme and stir for 2 minutes.
- Mix in crushed tomatoes, chicken broth, beer and tomato paste.
- Let simmer for an hour and 15 minutes, or until thickened to desired consistency, stirring occasionally.
- Mix in beans and let simmer for 5 minutes.
- Season to taste with salt and pepper and serve.
Peanut butter caramel candy bites
Recipe from myrecipes.com.
Servings: 24 cookies
- 1 (16.5-ounce) package refrigerated peanut butter cookie dough
- 24 mini Snickers bars
- 72 M&M's
- Preheat oven to 350 degrees Fahrenheit.
- Shape cookie dough into twenty-four 1-inch balls, and place in cups of lightly greased miniature muffin pans.
- Bake 15 to 18 minutes or until cookie edges are lightly browned.
- Remove from oven and press 1 mini Snickers into each cookie.
- Sprinkle cookies evenly with M&M's the color of your favorite team.
Recipe from Food Network.
Servings: 4 glasses
- 4 strawberries, chopped
- 1/4 cup blueberries
- 1/4 cup sugar
- 2 tablespoons grenadine
- 2 tablespoons fresh lime juice
- 2 (12-ounce) bottles beer, cold (recommended: Corona or a pilsner)
- In a bowl, combine strawberries, blueberries, sugar, grenadine and lime juice.
- Stir to dissolve as much sugar as possible.
- Cover and refrigerate for at least 1 hour, stirring occasionally to help create juices.
- When ready to serve, divide the mixture between four glasses. Then, pour 6 ounces of beer into each glass and stir.
Italian hot chocolate
Recipe from epicurious.
Servings: 2 glasses
- 1/2 cup plus 2 tablespoons half-and-half
- 1 teaspoon arrowroot
- 1 tablespoon sugar
- 2 ounces bittersweet chocolate (at least 70 percent cacao), chopped
- 2 to 4 strips orange zest for garnish
- In a small bowl, whisk 2 tablespoons of half-and-half with the arrowroot until smooth.
- In a small saucepan over medium heat, bring remaining 1/2 cup of half-and-half to a simmer.
- When the half-and-half begins to bubble around the edges, whisk in the sugar and arrowroot mixture until the half-and-half thickens slightly, usually less than a minute.
- Remove from heat and quickly whisk in the chocolate until smooth.
- Pour into cups and top each with a piece of orange zest and serve immediately.