How to feed football fans and fight hunger

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When it’s your turn to call the plays on game day food, you need recipes that are easy to make, easy to eat, and will feed a crowd of hungry fans. These recipes from celebrity chefs Pat and Gina Neely are a must for your tailgating playbook—full of satisfying flavor that will score big with football fanatics.

Join the Huddle to Fight Hunger on Facebook—for every “like” at http://www.facebook.com/KraftFightHunger, Kraft Foods will help donate one meal to Feeding America. Last year, Kraft Foods and their family of iconic brands donated more than 20 million meals. Its mission this year is to help donate 25 million meals.

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Tailgate Turkey Pile-On

Tailgate Turkey Pile-On

Prep Time: 10 minutes
Makes: 6 servings
1 12 inch loaf Italian bread with sesame seeds, sliced in half horizontally
1/4 cup Kraft Mayo with Olive Oil Cracked Pepper Reduced Fat Mayonnaise
24 slices Oscar Mayer Deli Fresh Oven Roasted Turkey Breast
6 slices Oscar Mayer Fully Cooked Bacon, crisped
1/2 cup shredded iceberg lettuce
1/4 cup sliced black olives
1/4 cup drained roasted red pepper strips
Hollow top of bread slightly; discard removed bread or save for another use. Spread mayonnaise on both sides of bread.
Fill with remaining ingredients.
Slice into 6 (2 inch) pieces.
Tailgating Tip: To make for easy eating, wrap sandwich in parchment paper (like at a sandwich shop) and then slice with a serrated knife. Wrap in foil for transport.

Chipotle Chile Mac and Cheese

Prep Time: 20 minutes
Total Time: 35 minutes
Makes: 6 servings, about 1 cup each
1 package (14 ounces) Kraft Deluxe Macaroni & Sharp Cheddar Cheese Sauce
1 pound lean ground beef
1 onion, finely chopped
1 red bell pepper, finely chopped
1 canned chipotle pepper in adobo sauce, minced
4 green onions, thinly sliced
3/4 cup Kraft shredded cheddar cheese
6 Ritz crackers, coarsely crushed (about 1/4 cup)
Heat oven to 400°F.
Prepare dinner as directed on package. Meanwhile, brown beef with onion and bell pepper in large skillet over medium-high heat 5 minutes. Drain.
Add meat mixture to prepared dinner and stir in chipotle pepper. Spoon into greased 2 quart casserole or baking dish. Top with green onions, cheese and cracker crumbs.
Bake 15 minutes or until mixture is hot.
Tailgating Take Along: Make your casserole in a disposable foil pan. Just heat on a covered grill on low heat until mixture is golden and heated through.
Tip: For additional heat, increase to 2 chipotle peppers in adobo sauce.
Substitute: Prepare using extra-lean ground beef and Kraft 2% Milk Shredded Cheddar Cheese.

Zesty 100 Yard Bites

Prep Time: 20 minutes
Makes: 12 servings
1/3 cup Kraft Mayo with Olive Oil Reduced Fat Mayonnaise
1 tablespoon Sriracha sauce
1 teaspoon fresh lime juice
12 slider buns
12 slices Oscar Mayer Deli Fresh Honey Ham
12 slices Oscar Mayer Deli Fresh Slow Roasted Roast Beef
3 Kraft Big Slice ColbyJack Cheese Slices, cut into quarters
2 plum tomatoes, cut into 12 slices
12 Claussen Bread ’N Butter Pickle Chips
12 stuffed green olives
Mix mayo, Sriracha and lime juice in a small bowl. Spread each bun with 1/2 tablespoon (1 1/2 teaspoons) mayo mixture.
Fill each bun with 1 folded slice each ham and roast beef, a cheese slice quarter, tomato slice and pickle.
Top each bun with a small decorative bamboo skewer,
skewered with an olive.
Substitute: Substitute hot pepper sauce for the Sriracha sauce.

Potato Dog Skins

Prep Time: 10 minutes
Total Time: 1 hour 30 minutes
Makes: 6 servings
3 large baking potatoes (2 1/2 pounds), baked
2 cloves garlic, minced
2 tablespoons butter, melted
3 Oscar Mayer Selects Premium Beef Franks
1/3 cup Bull’s-Eye Original Barbecue Sauce, warmed
1/2 cup Kraft Shredded Colby & Monterey Jack Cheeses
1/3 cup Breakstone’s or Knudsen Sour Cream
1/4 cup chopped fresh chives
Heat grill to medium heat.
Cut potatoes in half lengthwise and spoon out the flesh, leaving half-inch shells. Mix garlic and melted butter. Brush potatoes on both sides with garlic butter mixture.
Grill franks 7 to 9 minutes, or until heated through, turning occa­sionally; slice into rounds. Grill potatoes until crisp, about 4 to 4 1/2 minutes on each side.
Spoon sliced franks into the potato shells; drizzle with barbecue sauce and top with cheese. Grill until the cheese is melted. Top with sour cream and chives.
Alternative Cooking Method: If you prefer, bake the buttered potato skins in a 250°F oven until crisp, about 15 minutes, before adding the toppings. Fill as directed and bake 5 minutes more.

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