Best Tailgate Recipes

Wondering what to make for your Patriots tailgate this year? Check out some of these ideas and send your favorite recipes and a photo to shareit@www.nbcboston.com.

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Toronto Star via Getty Images
Account Executive Merrill Flood's Seven Layer Dip Recipe:nIngredients:n1 – 1 ½ Lbs Ground Beef or Turkeyn1 Package Taco Seasoningn2 Cans Refried BeansnSour Cream 16oznShredded Cheddar Cheese or Cheddar/Jack MixnFresh Tomatoes (You can substitute salsa but fresh tomatoes get rave reviews)nScallionsnChopped Black OlivesnFritos Scoops or other Tortilla Chips Directions:n•tCook ground meat and taco seasoning as instructed on package. Place as bottom layer of dip.n•tHeat refried beans and spread over meat as layer 2.n•tSpread sour cream for layer 3.n•tSpread shredded cheese for layer 4.n•tChop and spread tomatoes (or salsa) as layer 5. •tChop and sprinkle scallion greens (or whites too, to taste) as layer 6.n•tSprinkle chopped black olives as layer 7.nServe with Frito Scoops or Tortilla Chips. (Scoops are best as they are sturdy)
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Kristy Lee
Anchor Kristy Lee's Spicy Chili Recipe:n1 pound cubed stew meat, 1 pound cubed roast, 1 pound hot Italian sausage 115 oz can dark kidney, spicy chilin2 28oz can diced tomatoes w juicen1 6oz can tomato pasten1 yellow onionn3 stalks celeryn1 red, 1 green bell pepper seeded choppedn2 green chili peppers seeded choppedn4 cubes beef buillon 1 cup Guinness beer or 1/2 cup chicken brothn4tbs chili powdern1 tbs Worcestern1 tbs minced garlic 1 tbs died oregano 2 tsp grind cuminn1 tsp white sugarn2 tsp tobaccon1 tsp died basiln1 tsp ground black peppern1 tsp cayenne peppern1 tsp paprika Toss everything into crock potnHigh for four hours and low til meat and veggies texture to your liking.
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UGC Producer Caitlin Fichtel's Guacamole Recipe:nIngredients:n3 avocados 3 slices of tomaton1 slice of yellow onionncilantron2 teaspoons garlic powdernpinch of saltnpinch of peppernhalf a lime Directions:nIn a large bowl combine mashed avocados, tomatoes, onions, cilantronAdd in garlic powder, salt, peppernFinish with lime squeeze.nServe with your favorite tortilla chips.
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Digital Director Marc Fortier's Sausage Dip Recipe: Ingredients: 1 log jimmy dean breakfast sausage (hot, not sage) http://www.jimmydean.com/products/fresh-sausage/premium-pork-hot-sausage 2 8oz packages cream cheese 1 can Rotel tomatoes with green chilis (found in Mexican food isle) http://www.ro-tel.com/diced-tomatoes-products/original-canned-diced-tomatoes-and-chilies.jsp 1 jalapeño pepper diced small Cook sausage until not pink. Don't bother drawing as it adds to the flavor. Throw in the can of Rotel and the Jalapeño. Cook for a minute. Throw in the cream cheese and melt until everything is combined. Throw everything in the crock pot. Serve with tortilla or pita chips (I prefer Fritos Scoops – don’t get the regular Fritos, as they aren’t strong enough to hold this dip!)
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Digital Managing Editor Kaitlin Flanigan (and her fiance Wes') Beer-Battered Onion Rings Recipe:nIngredients:n2 large yellow onions (about 2 pounds total)n3 cups all-purpose flour, dividedn1 1/2 cups cornstarchn2 1/2 teaspoons garlic powdern2 1/2 teaspoons onion powdern2 1/2 teaspoons cayenne peppern2 1/2 teaspoons granulated sugarn1 1/2 tablespoons kosher salt, plus more for sprinklingn1 1/2 cups Anchor Steam beern2 cups sparkling mineral watern1 large eggn4 to 6 cups vegetable oil (or more depending on vessel), for fryingnSpecial Equipment:ndeep fry/candy thermometer, 2 heat-safe cooling racks, 2 rimmed baking sheets Directions:nPreheat oven to 250°F. Set two cooling racks over two rimmed baking sheets.nCut onions crosswise into 1/2-inch thick slices and separate into rings. Reserve small inner rings for another use. Add 1 cup flour to a large bowl. Toss rings in flour and let sit 30 minutes.nWhen ready to fry, whisk together remaining 2 cups flour, cornstarch, garlic and onion powder, cayenne, sugar and salt in a large bowl. In another large bowl, whisk together the beer, water, and egg. Gradually whisk the dry mixture to the wet mixture.nHeat an inch of oil in a large pot over medium-high heat until it registers 350°F on a deep fry/candy thermometer. Working in batches to prevent crowding, dredge the onion rings in the batter and immediately drop into the oil. Cook onion rings, turning once, until golden, about 3 minutes total. Transfer cooked rings to the cooling racks set over the baking sheets. Sprinkle with salt and keep warm in oven while frying remaining batches.
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Davio's
Davio's Lobster Spinach Dip: Ingredients: •t1 teaspoon Sriracha sauce •t1 tablespoon chopped chives •t1 tablespoon olive oil •t1 tablespoon lemon juice •t1 8-ounce package cream cheese, softened •t4 tablespoons butter, softened •t1 tablespoon prepared horseradish •t1 cup mayonnaise •t10 ounces fresh chopped spinach, thawed and drained well •t7 ounces fresh Maine lobster meat, cooked Preparation: In a medium bowl, combine all ingredients, except the fresh lobster meat. Continue mixing until smooth. Gently fold in the fresh lobster meat. Cover and chill in the refrigerator until serving. Serve with homemade pasta chips or crackers.
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Hormel Foods
Fluffernutter CupcakesnIngridients:n(Makes 12 cupcakes)n1 cup butter, softenedn1 cup Skippy㈢ creamy peanut buttern1 cup granulated sugarn1 large eggn2 teaspoons vanilla extractn1 cup all-purpose flourn1 teaspoon kosher saltn1 teaspoon baking powdern1 cup whole milkn12 unwrapped bite-sized milk chocolate covered, peanut-caramel-nougat candiesnHeat oven to 350. In large mixing bowl, beat together butter and peanut butter until smooth. Gradually add sugar and beat 1 minute. Add egg and vanilla extract and beat until incorporated. In small bowl, combine flour, salt and baking powder. Add flour mixture alternately with milk, starting and ending with flour mixture, until incorporated. Spoon batter into 12 lined muffin-tin cups. Press 1 candy piece on top of each batter filled cup. Bake 25 minutes. Cool completely on wire rack. Frosting:n1 cup butter, softenedn1 cup Skippy creamy peanut buttern2 cups powdered sugarn1 teaspoon vanilla extractn11/3 cup marshmallow creamn11/2 tablespoons milk In large bowl, beat together butter and peanut butter until smooth. Gradually add powdered sugar and vanilla extract, beating until blended. Add marshmallow cream and milk until smooth. Place mixture in plastic zip-top bag. Cut one corner of bag and squeeze frosting onto cupcakes.
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