DD Gameday Recipes

[SirJohn]

Don started a thread called Game Day Recipes. We have done this yearly, but as always the recipi's got burried with incoming fresh posts. This year I wanted to sticky them but unfortunately that went boom in the night. Eighteen recipes poof. If you will, add any of your game day recipes to this.
Your contribution to the culinary arts and ER room stomach pumping is greatly appreciated.
SJ

[irishwavend]

Healthy & Cheap Spinach Artichoke Dip:

1 Square Pkg of frozen Spinach
1 Square Pkg of Kroger Fat Free Cream Cheese (Green Pkg)
1 Thing of Parmesan cheese
1 Can of Artichokes
1 Pkg of Shredded Fat Free Mozarella Cheese
Garlic Powder
Tortilla Chips (Fat Free/Low Fat)
A little bit of "I can't believe it's not butter"

Step 1: Take a spoonful of butter and put it in the bottom of a pot. Heat the pot to high and put the frozen spinach in. Push it around and scrape it until the block has melted and is actually cooking.
Step 2: Dump everything else in the pot and stir. Eye ball the mozarella. I generally do a 1:1 ration of mozarella to cream cheese. Add garlic to taste, as well. I like a lot.
Step 3: Mix everything around and pour into a serving dish!

Semi-Healthy Bean Dip:
1 can of fat free refried beans

1 fresh tomato, diced
1 jar of salsa
1 tub of fat free sour cream
1 bag of fat free mozarella
Tortilla chips

Step 1: In a cake pan or square container, spread the refried beans to cover the entire bottom, uniformly spread.
Step 2: Spread the sour cream across the top of the beans, uniformly spread
Step 3: Spread salsa on top of sour cream, uniformly
Step 4: Spread fresh tomato pieces on top of salsa, uniformly
Step 5: Cover everything with mozarella! Mmmmm.
Step 6: Bake at 375 until the mozarella has melted and the dip appears bubbly.
Step 7: Pull out of oven and enjoy!

***One modification my wife likes: Mix the mozarella into the refried beans with a very light layer on top. This prevents your chips from breaking when the cheese eventually hardens, but maintains the cheesy taste.

[hawaiiirish]

hawaii's cant stop eating em-- stuffed mushrooms


1 package fresh mushrooms----large and medium mushrooms plz--
1 package is plenty for 3 people-- you do the math

Remove the stems COMPLETELY ( dont cut them off pull them out) and then wash mushrooms thoroughly

1 TABLESPOON ITALIAN BREADCRUMBS-- 1 TEASPOON GRATED PARMESAN CHEESE for each mushroom in the package-- you do the math

BEFORE MIXING--- Add a generous amout of olive oil---sufficient to moisten the mixture and allow you to mix it until it clumps up nicely for stuffing

Then take a baking sheet lined with aluminum foil--- slightly coat the aluminum with olive oil to prevent sticking

Then put your mushroom caps on the aluminum OPEN SIDE UP for stuffing

Then put approx a half of a teaspoon of olive oil in each cap--( allowing for some of it to drizzle along the outside of the mushroom caps

Then stuff each cap with a spoonful of the BREADCRUMB MIXTURE

Bake at 325 until mushrooms are done--- thats when they get soft and LOOK DONE approx 25-30 minutes-- mushrooms must be soft or they are not done!

Serve HOT or save in fridge and REHEAT when ready--will last fine even to the next day

DELISCIOUSO!

Bon Appetit!

[Gettysburg Irish]

1 Bushel Maryland Blue Crabs
1 30 Pack of Coors light

[Donjuan]

Buffalo Wing Dip

5 steamed boneless chicken breasts, finely chopped--keyword finely. Take chopped chicken and marinate in a butter/Red Hot sauce. (to your liking, but should taste like Red Hot more than butter) Toss in a giant freezer bag to evenly coat. Pour out access sauce. Place orange-coated chicken in 8x11, butered baking dish. Spread and flatten out on bottom of dish.

Melt 3 sticks of cream cheese in microwave-safe bowl, fork sift into a manageable goo. Add one full bottle of ranch to goo and marry the two together, forming a ranch-tasting goo. Spread white goo over the orange chicken in baking dish using a plastic spatula to evenly spread. (no orange chicken should be showing now)

Finely chop a 3/4 stalk of celery into very small pieces, placing them on top of the white goo. Make sure to evenly spread over goo.

Grate one block of cheddar cheese and evenly spread on top of the celery and goo.

Crack fresh pepper on top, and then add lawry's seasoned salt as a finisher. I usually sprinkle generously on top of cheddar. (yellow shredded cheese will turn orange from the salt which is a sign of having enough on)

Now place in preheated, 350 degree oven and let cook for an hour and a half.

Use tortilla chips for dipping. (I use the scoops)

Enjoy! If you want the Don-version PM me and I'll ellaborate... :grin:

[irishwavend]

That's AWESOME, Don Juan!

[Katzenboyer]

Sticky this please!!

[coachingintx]

Another good one is get large mushroom tops or caps. Portabella or soemthing. Make a mixture of cream sheese bacon and jalepeno. mixed together and then throw them on the grill. Very good eatin.

[SirJohn]

Gad I love portobello Coaching. I have to try that. Thanks.:hug:
SJ

[coachingintx]

Forgot i like putting a little garlic in my mixture too. If jalpeno are alittle spicy for you sub green onion

[SirJohn]

You guys have cornered the market on meat and chicken recepes, I'll do some sides.

Need any cheeze whiz, generic will do, 2-3 Idaho potatos large white onion 1/4 or more nutter.

Have triple foil for the grill ready, make it quite large.

Slice potatos less then 1/4 inch thick.
Slice onion same.

On foil drop slices of butter generously then lay potato slices on that.
Layer oinion on potatos
Spoon out cheeze whiz on top spreading it around,
Repeat till allingredients gone.
Seal in triple foil and just toss it on the grill turning occasionally 45 plus minutes.
judging on your grill heat you can open to see if potatos have softened.
This is GREAT
+++++

Similar to one of our guys "pin wheels"
Burito wraps
Cream cheeze
Green onions
Baco bits or crisp Bacon well wiped of grease
tooth picks

Have soften cream cheeze ready
Spread cream cheeze on a burito wrap
Sprinkle that with sliced 1/4 inch green onions
Sprinkle that with Bacobitsor real crubled bacon
Some use garlic salt but that kind of garlic is a crime

Then roll up slice into sections say 1/2 inch each
Use tooth picks to keep roll together
That's it enjoy

++++++
Eggs
cream cheeze
Ranch dressing
POWDERED mustard
Peperika

Deviled Eggs not the ladys sissy sweet relish kind nor yellow mustard
When recepe calls for mustard they mean DRY mustard

Prepare large deep pan with saltwater ( I use sea salt always for anything)
Drop your eggs into the salt water. If they sink they are fresh. If the float throw them out as those are bad.
I do this for safty, then remove eggs from water and bring that to a boil Put eggs in water again boil afew minutes then shut off heatand let them set.

When cool, slice eggs and put yolks in a bowl and mash up
add about 50/50 mixture of cream cheeze and ranch dressing till consistancy pleases you.

Sprinkle mixture with powdered mustard. I dump about an American quarter sized pile in my palm and sprinkle then mix

Fill eggs then sprinkle with Peperika

+++++
Chicago style corn on the cob. Get bold and forget butter

Corn on the cob
Sugar
Chili powder
Mayo
Parmesian cheeze

Boil up some waterand dump sugar in
Put cobs into water and boil till soft and done. The sugar water will sweeten cobs
When cool enough to handle smear Mao over the cobs
Sprinkle with Chili poder
Then sprinkle with Parmesian cheeze.
You won't regret this change from butter

+++++++++

Green chili wontons

Wonton wraps, frozen and let thaw
Jalopinos
Montery Jack cheeze
Pepper
Mix up cheeze, opepper and finely sliced jalopinos
Put droleps on won ton wraps
Moisten edges and sidfinal wrap with water to seal
When you ave a couple dozen
chill for 30 mins
Drop these in hot oil, ( I use EVO Olive oil)
when one side is gloden brown turn once and do other side
Drain on paper towls

[The Gold Helmets]

Here is what I will be grilling up in the parking lot right next to Touchdown Jesus on Saturday morning. Marinaded steak sandwiches on Texas Toast Garlic Bread with Pepper jack cheese and A-1 sauce. Some potato chips and a couple of peppers on the side.... Washed down with an ice cold beer... I'll be ready kick some wolfpack ass after steak, beer, and garlic.... If anyone wants to join me hit me up on p.m. for my cell. LETS GO IRISH

[coachingintx]

My wife bought me some sea scallops. I love them i may wrap them in bacon and eat them. But i am kinda of partial to snack type food during the games.


Here is an easyone if you want a meal not a snack. make you a couple of grilled cheese's then pour some chilli and onions on top of that. I prefer homemade chilli but can will do.


Tatertot casserole take some tater tots put them into a baking dish. put browned hamburger meat and cream of mushroom soup. some sredded cheese. then back on top with tots and cheese bake inthe oven for about 35-45 minutes. Then put green onion back on top.

[IRISHTONY]

Sausage/Cream Cheese Dip

**VERY EASY**

1lb. Ground Sausage (I usually use Bob Evans)
1 can(14.5oz.) Petite Diced Tomatoes
1 standard size square of cream cheese

*Optional*
Use Hot/Spicy Sausage or your favorite brand of hot sauce(to taste) for a Spicier Dip.

1. Brown the sausage in a pan chopping it up as good as possible. Drain if necessary.
2. Drain can...then add diced tomatoes.
3. Add square of cream cheese.
4. Mix together while still on the stove.(Need to melt the cream cheese)
5. Enjoy.

It will end up an odd pink color but it tastes amazing. Serve with regular or Hint of Lime corn chips.

[tdnd81]

Nice work Tony, sounds good and easy !!

[WilhelmD]

I got his recipe years ago from a Domer on a forum somewhere:

1 pork butt - bone in
32 oz Dr. Pepper (regular NOT diet)*
1 40 oz bottle Sweet Baby Ray's Honey BBQ Sauce (substitute your favorite-if you must)
cajun rub - -
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
mirepoix (equal parts onion, celery and carrots, diced - for amount you have to gauge the size of the pork butt so that everything will fit in the crock pot, but typically I do one med/lg yellow onion, 4-6 med/lg carrots and 4-6 stalks celery)

1 crock pot


Rub the pork butt liberally with the cajun rub.
Lightly saute the mirepoix in a bit of bacon grease, butter or oil (not olive - flavor profile is wrong for olive oil) just to get the veggies slightly soft and to release their flavor (and give off some of their water content) about 3 - 5 minutes, just to sweat them (this will ensure that those flavors infuse both the meat and the sauce)
Put the mirepoix in the crock pot and pour in half the Dr. Pepper
Put the pork butt in the crock pot
Pour the rest of the Dr. Pepper over it
Pour as much BBQ sauce over and around the pork butt to near the top of the crock pot (leave a bit of room because the mirepoix will leech some more liquids and add a bit of volume)
Turn that puppy on low to simmer for about 6+ hours

After the meat is well tender and done (and, by the way, the house will smell heavenly and your mouth will be watering) take the pork out of the crock pot and let it get cool to the touch.
While the pork is cooling, strain all the liquid in the pot (this becomes your sauce) - I use a strainer that allows me to mash the now soggy veggies to get a bit more flavor out but none of the pulp. Set sauce aside. (I will sometimes put the sauce in a sauce pan and simmer it on ultra low to reduce it and make it even tastier)
Put on a pair of latex gloves and pull all the pork off the bone and away from the fat.

Put the now pulled pork in a container and lightly slather on the sauce to keep it moist in the fridge and to allow even more flavor infusion as it sits. Don't put ALL the sauce on the pork that is going into storage BECUASE,
you also get to put some of that pork directly into some GOOD hoagie rolls (I recommend Sarcones' rolls, but unless you're in Philly, you can't get to that bakery) and liberally slather on the sauce and enjoy.

If you are taking this to a tailgater. Do the above at home, first. Then just take the crock pot, sauce and pork to the tailgater, put it all in and set it on med or high and then let people dip right in to make themselves a sandwich.


*some people use Coke, but I like all the flavors of the Dr. Pepper in this mix

[knucklehead_vol]

Don started a thread called Game Day Recipes. We have done this yearly, but as always the recipi's got burried with incoming fresh posts. This year I wanted to sticky them but unfortunately that went boom in the night. Eighteen recipes poof. If you will, add any of your game day recipes to this.
Your contribution to the culinary arts and ER room stomach pumping is greatly appreciated.
SJ

Here's an easy one:

Get some corn, pull the shucks back. Wrap maple cured bacon around the corn, usually takes two. Pull the shucks back up over the bacon and throw on the grill. Its done after about six beers or so.

[aljoho5]

i tend to pull out the quesadilla maker but i also like to keep it simple shredded cheese, salsa, and maybe sometimes i add some chicken then dip it in sourcream all in 5 mins

[ND FANATIC]

Sausage/Cream Cheese Dip

**VERY EASY**

1lb. Ground Sausage (I usually use Bob Evans)
1 can(14.5oz.) Petite Diced Tomatoes
1 standard size square of cream cheese

*Optional*
Use Hot/Spicy Sausage or your favorite brand of hot sauce(to taste) for a Spicier Dip.

1. Brown the sausage in a pan chopping it up as good as possible. Drain if necessary.
2. Drain can...then add diced tomatoes.
3. Add square of cream cheese.
4. Mix together while still on the stove.(Need to melt the cream cheese)
5. Enjoy.

It will end up an odd pink color but it tastes amazing. Serve with regular or Hint of Lime corn chips.

Its killer in an omlet the next morning too......just sayin..

[Donjuan]

That does sound good...

[ThunderAce]

1 lb Italian Sausage
2 Green Peppers (chopped)
2 cups Celery (chopped)
2 lbs Zucchini (1/4ed and sliced)
1 cup chopped onion
28 oz of diced tomatoes (green chilies mixed is good)
1tsp Italian seasoning
1 tsp sugar
¼ tsp fresh basil
¼ tsp garlic
2 tsp salt
1 tsp oregano


Brown sausage (don’t drain), mix ingredients in to large stew pot with sausage and simmer for about 1 to 2 hours. Sometimes I will let it sit stewing most of the day. The longer it cooks the more the zucchini cooks down. You can also spice it up a little by using Hot Italian Sausage, or throw in a hot pepper or two.

I like to make it up the day before because it taste better the second day. When I make it, I usually have to double or triple the recipe for the family. They like it better than the chili. Warms you up on cold fall days.

[SirJohn]

Hey none game day does not mean new posts here. It's been moved to OPEN so I hope someone reads and adds one.

This is one I've discovered at home and easily be done on a grill.

Boneless chicken breasts. I do one for each person

Beat the hell out of the sob breast with a meat hammer. Caution be sure to clean off the board and meat hammer after using. One does not need salmonila.

Prepare a bowl with 2 eggs and a half cup or so of milk. Into this egg milk mixture add a palm full of "Italian Spices" Some garlic powder umm heck a teaspoon or so. Whisk this good, and resaerve.

The chicken breasts should be beaten dow to about 1/4 inch thick.

Rub the breasts in a 'flavored flour like Ky Kernal flour. Rub in freshly ground black pepper.

Now dredge breasts in the egg milk mixture.

Place on grill or best an iron skillet with about a good 1/4 stick of butter.

Fry these....Time I cannot say you will know, try to get a golden co5or on each side. The butter permetes the chicken, and it is important to get a nice golden color because the crispness on each side will add a great flavor.

Sides are up to you. Green beans with a beef or chicken bullion cube in them and or bacon grease, I do both. Brussel sprouts also in butter and a bullion cube.

Or simply use the chicken breasts as a sandwich alone.

[shamrockgerry]

Here is what I will be grilling up in the parking lot right next to Touchdown Jesus on Saturday morning. Marinaded steak sandwiches on Texas Toast Garlic Bread with Pepper jack cheese and A-1 sauce. Some potato chips and a couple of peppers on the side.... Washed down with an ice cold beer... I'll be ready kick some wolfpack ass after steak, beer, and garlic.... If anyone wants to join me hit me up on p.m. for my cell. LETS GO IRISHfirst mr chainsaw love that ur sporting the irish flag fair play to ya man....now im a friend of bigsean power 10 channel and i will be at the standford game this season please god willing....flying from dublin to south bend.....i would love to know from all on the site after winning a game do any fans go down town south bend and party the night away in corbys bar and clubs and hotels......days before the pep rally etc...plus the tailgate partys and rival fans at the game...i belive N.D FAN ARE THE MOST COLOURFUL AND LOUDIST FANS IN THE COUNTRY

[SirJohn]

Here's one my Dad used which is on line.

1st of all any "Sweet" Italian sausage vs "hot" is a lie according to my tongue. Mix up some really "hot" jalopinos or something in this recepie.
Other wise it's standard mix.

Maybe your wife has a better???

[Island Domer]

Unfortunately i can't ever manage to eat anything durind the ND game. But these recipes will kick a$$ for the rest of the day on Saturday!

[SirJohn]

Potatos.

I'll do my Moms 2 baked later on.

If your not doing roasted potatos on a grill which is best for Russit potato your into Idahos.

let's say you intend fries. Do not use a peeler on an Idaho. Use a paring knife to peel one. That lets a 3 inch or so peel with about a 1/8th bit of white potato meat.

Save those peels. Sprinkle them with salt, pepper (ground) Place on a bakers dis or what have you, peel side down. put sprinkled sharp chedder or Jack chees on them, roast moderate grill 10- 15 mins...It depends.

They are simple snacks to pass around while awaiting the main cvourses.
Simple, delicious and except for cheeze didn't cost a dime.

Can do this inside on a stove.. remember never discard the peelings. Enjoy:grin: Your family or crew will applaud.
SJ

[SirJohn]

Here's one I have done in the past that is pretty good.

The only tedious part is the potato, because i am avoiding the usual recepies blah, blah

Needed two skillets.

Take a whole batch of bacon. Chop it all, into say 1 inch parts, easiest done if it was frozen.

Fry and reserve...on paper towls.
Drain off the oil.

meanwhile if you want saussge fry that in same skillet crumbling it. Drain off oil and reserve.

Tedius part, for potatos is shave them with a peeler. place shavings in the one pan with 1/4 stick of butter fry them till golden. Move them around so each becomes done in a crispy way. Here add garlics chopped or minced last few minutes for flavor, don't let garlic brown or it gives a bad taste.

For eggs? You can use the one pan for mushrooms, green peppers, onions etc till done then add the mixed eggs to this for scrambled eggs, I always use lots of sour cream in the egg mixture 4 tablespoons or so.

There you have it, delicious potatos, scrambled eggs with saugae etc, and bits of bacon.

A snappy V8 in the morning with this or a good coffee, your set for the day or nearest portolet.:grin:

[IrishNYgirl]

Sausage/Cream Cheese Dip

**VERY EASY**

1lb. Ground Sausage (I usually use Bob Evans)
1 can(14.5oz.) Petite Diced Tomatoes
1 standard size square of cream cheese

*Optional*
Use Hot/Spicy Sausage or your favorite brand of hot sauce(to taste) for a Spicier Dip.

1. Brown the sausage in a pan chopping it up as good as possible. Drain if necessary.
2. Drain can...then add diced tomatoes.
3. Add square of cream cheese.
4. Mix together while still on the stove.(Need to melt the cream cheese)
5. Enjoy.

It will end up an odd pink color but it tastes amazing. Serve with regular or Hint of Lime corn chips.

I'm watching the game out but have all everything in stock so i can enjoy this for when I re-watch it! Waited a long time to try this one.

[chirodomer]

Maker's and coke

Pour one and a half shot uhhhh errrr. Just pour until your cup is 3/4 full of makers mark bourbon. Add a splash of coke and an ice cube. Sit back and enjoy!

[IrishNYgirl]

Maker's and coke

Pour one and a half shot uhhhh errrr. Just pour until your cup is 3/4 full of makers mark bourbon. Add a splash of coke and an ice cube. Sit back and enjoy!

I'd never make it to half-time.... I do, however, pour bourbon over a loin of pork, potatoes, and onions and bake. Yummy.