Let's have a tailgate party

[Bamadev]

Share
 

Tropical Chicken Salad

4 large chicken breast, boiled and shredded
2 cups chopped celery
1 16-ounce can pineapple tidbits, drained
3/4-1 pound seedless white grapes, halved
1 cup sour cream
1 cup mayonnaise
1/2 cup flaked coconut
1/2 cup chopped pecans
salt to taste

Topping:

1/2 cup flaked coconut, lightly toasted
toasted pecans

Mix and toss lightly: chicken, celery, pineapple and grapes. In a separate bowl, mix sour cream, mayo, pecans and coconut. Stir sour cream mixture into chicken mixture and top with coconut and a few pecans. Refrigerate until ready to serve. Serve over lettuce.

[Bamadev]

Rum Cake

1 box butter cake mix
2 sm pck instant vanilla pudding
1/2 cup oil
1/2 cup rum
1/2 cup water
4 eggs, beaten
1/2 cup nuts

Mix ingredients together; then add eggs. Mix 2 minutes. You will need to add milk to "soften" the mixture (about 1/2 cup). Mix additional 2 minutes or until mixture is "soft". Pour into greased and floured tube pan. Bake at 325 for about 1 hour.


Glaze:
1 stick butter
1 cup sugar
1/4 cup rum
1/4 cup water

Melt butter and add other ingredients. Pour over cake. Let stand for about 30 minutes, then take out of pan. I pour a little of the glaze after I take out of pan. Delicious cake; better the longer it sits.

[Bamadev]

Marinated Pork Tenderloin

1 package boneless pork tenderloins (there should be two in the pack)

3 Tablespoons Dale's Sauce
2 Tablespoons dry sherry
2 Tablespoons honey
1 Tablespoon peanut oil
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder (I use finely minced fresh garlic)
2 Tablespoons brown sugar

Rinse tenderloins under water and pat dry with paper towels. Whisk together
all marinade ingredients--pour over pork in a tupperware or heavy duty
ziplock bag--marinate at least 4 hours, but preferably overnight. grill
tenderloins over medium low heat for 30 minutes, flip after 15 minutes.

This is delicious with coleslaw and creamed corn, or a big salad--and the
next day it is great sliced thin for sandwiches--our favorite is with mayo,
lettuce, raspberry mustard and swiss cheese. This also freezes well after
grilling--keeps for up to 3 months. Enjoy!!!

[ddsmit]

1 pound Velveeta cubed
1 can (10 oz) diced ro-tel tomatoes with green chilis
1 Lb. Jimmy Deans "Hot" ground sausage, browned

Brown sausage in a skillet, crumble.In medium saucepan combine ingredients and heat over low heat until the cheese is melted. Serve with tortilla chips.

[BamaLuver]

Smoked Pork

10 pounds pork shoulder roast
1 tablespoon ground black pepper
1 teaspoon ground cayenne pepper
1 (18 ounce) bottle barbeque sauce

2 yellow onions, quartered
1/4 cup Worcestershire sauce
8 cloves garlic, halved
2 cups Burgundy wine
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper

Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.

Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C).

Place onions, Worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.

Center pork over water pan in the prepared smoker. Smoke 6 hours.

Notes: "Smoked pork is an all-time outdoor cooking favorite. Be sure to keep the smoker closed as much as possible, and use a few water-soaked hickory chips while smoking. Check every hour or so to be sure the temperature of the meat remains consistent, and to add more coals and water as necessary. The finished pork is great on sandwiches with your favorite barbeque sauce."

[BamaArrived2006]

	Quote:	TommyMac
	BamaBound, Quit avoiding the issue and trying to appease us with all those other recipes. You know dang well what we want..............Give us NANA's CHILI!!!!!!!!!

LOL!!!!!!!!!! T-Mac, I doubt she'd give me the recipe!! I'll push for it this Fall!!

[BamaTodd]

Hardee's Fried Chicken

Here's an oldie but a goodie...

Drive to Bama game from Bham.
Get off of I-20/59 at the US 11 exit. Take US 11 through the beautiful countryside.
Pull into the Hardee's resturant in Alberta City.
Go through the dirve through and order an eight-piece chicken and four biscuits for each tailgating participant.
Pull out of the parking lot onto US 11 and continue until it turns into University Blvd.
Find a suitable parking spot. Remove chicken and biscuits from box and eat.
(For best results, it is recommended that the chicken be consumed along with several cold beers)



We used to do that in days gone by when we were young and stupid and didn't care about cooking at the game. And I don't think this recipe is good anymore, as I think Hardee's stopped selling chicken. That's a shame too--their chicken was fantastic.

[BamaArrived2006]

Rub:
Season Salt
Onion Powder
Garlic Powder

Liquids:
Hot Sauce
Worchestershire Sauce

I use this for chicken and porck chops and steaks to give it awesome flavor and tenderness! Just rub with the powders then pour the sauces over it and you can variate on the temp you want it by using more or less hot sauce!

Also I make a killer cheddar cheese ball where all I do is add those 5 ingredients by sight to a pack of cream cheese and about 2 cup cheddar cheese!! The secret is the pecans you roll the cheese ball in roast them with a little season salt, definate crowd pleaser!

[BamaNation]

Keep'em coming!

1 LB Hot Sausage ( I use Jimmy Dean)
1/2 onion chopped
1/2 red bell pepper chopped
5 oz sliced mushrooms sliced (in a can is fine)
3 TB worstershier (not in kitchen I have no idea how to spell
it)
10 -12 oz of cream cheese

Brown and drain sausage. Sautee' onion and bell pepper I just use grease
from sasauge, then add mushrooms, and worsthershier, stir on low to
medium then add sasauge back into the skillet, and turn off and add
cream cheese. Stir and keep warm until served. Serve with scoop style
Frito's.

[BamaNation]

Spinach Dip
-----------

1 package (10 oz) frozen chopped spinach, thawed
1 1/2 cups sour cream
1 cup mayonnaise
1 package Knorr or Lipton Vegetable Soup Mix
1 can (8 oz) water chestnuts, chopped
3 green onions, chopped
1 round sourdough loaf
1 standard sourdough loaf

Squeeze spinach until dry. In medium bowl stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Cover and refrigerate for at least 2 hours.

Cut off top of sourdough loaf (top will become lid) and hollow out center of loaf to form a bowl. Spoon spinach mixture into bread when you are ready to serve.

Cut standard loaf into cubes to be used for dipping. Fresh vegetables may also be used.

[BamaNation]

Crab Dip
----------------------

1 can crab meat (or 1/2lb fresh)
1 8oz cream cheese
1 tbls spicy mustard
1 tbls horseradish
dash of tabasco

Blend all ingredients with fork by hand. Heat in oven at 350 for 20 minutes. Serve with King Size Fritos.

[BamaNation]

Artichoke-Spinach Dip
---------------------

2 - 8 ounce cans water packed artichoke hearts
8 oz softened cream cheese
1/2 cup mayonnaise
4 ounces shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cloves whole garlic - peeled, crushed

Drain artichokes and chop finely. In a medium sized bowl combine artichokes with cream cheese, mayonnaise, mozzarella, Parmesan and garlic. Mix until well blended and place in 2 shallow baking dishes (or 1 dish 8 x 12 inches.) Bake in a 350 degree preheated oven for 15 minutes until hot and bubbly. During the baking stir the mixture once. Serve hot with crackers. Serves 25 (or 6 very greedy people for half the recipe.)

[bayoutider]

INGREDIENTS:

1 pound of fresh picked lump crabmeat or 3 - 6 oz cans
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 cup mayonnaise
1 cup heavy cream
1 (10 ounce) can artichoke hearts, drained
1 1/2 cups shredded white Cheddar cheese
1 tablespoon prepared horseradish
2 tablespoons fresh lemon juice
2 teaspoons Old Bay Seasoning
2 tablespoons minced garlic
ground black pepper to taste
add a few shakes of tobasco if you really want to give it some zing


DIRECTIONS:

Preheat oven to 350 degrees F.
In a large bowl, combine crabmeat, cream cheese, sour cream, mayonnaise, heavy cream and artichokes. Season with horseradish, lemon juice, garlic, and black pepper. Mix well and spread mixture into a 9x13 inch baking dish and sprinkle the white Cheddar cheese and Old Bay seasoning on top.
Bake in a preheated oven for 30 minutes or until warm and melted.