Let's have a tailgate party - Page 4
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  1. #40
    BamaNation First Team Bamadev's Avatar
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    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.
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  2. #41
    BamaNation First Team Bamadev's Avatar
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    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.
    Last edited by Bamadev; June 21st, 2005 at 10:12 AM.
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  3. #42
    BamaNation First Team Bamadev's Avatar
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    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!!!
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  4. #43
    Registered ddsmit's Avatar
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    Rotel Dip

    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.

  5. #44
    G&C | FB Moderator BamaLuver's Avatar
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    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."

  6. #45
    BamaNation All-American BamaArrived2006's Avatar
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    Big A

    Quote Originally Posted by 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!!

    I Remember '55

    “You can’t be a soft football team. We’re not going to be a soft football team. We have to develop the players we have here to be tougher and we have to recruit the kind of players who have that kind of character and attitude and are that kind of competitor" Nick Saban

    I BELIEVE

  7. #46
    BamaNation First Team BamaTodd's Avatar
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    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.
    Before anyone did anything, Elvis did everything.

    Thank you, thank you very much.

  8. #47
    BamaNation All-American BamaArrived2006's Avatar
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    Big A Use On Anything Rub/Marinade

    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!

    I Remember '55

    “You can’t be a soft football team. We’re not going to be a soft football team. We have to develop the players we have here to be tougher and we have to recruit the kind of players who have that kind of character and attitude and are that kind of competitor" Nick Saban

    I BELIEVE

  9. #48
    Publisher, TideFans.com &
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    Hot Sausage Dip

    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.

  10. #49
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    Spinach Dip

    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.

  11. #50
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    Crab Dip

    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.

  12. #51
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    Artichoke-Spinach Dip I

    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.)

  13. #52
    Administrator Emeritus & Chef-in-Chief bayoutider's Avatar
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    Thread Starter

    Crab & Artichoke Dip

    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.
    bayoutider1@tidefans.com


    "You don't have to flaunt your success, but you don't have to apologize for it, either" -- Gene Stallings

    "No coach has ever won a game by what he knows; it's what his players know that counts." -Coach Paul "Bear" Bryant

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