Garlicky Appetizer Shrimp Scampi
"Quick, garlicky, and delicious shrimp scampi." - by MARBALET
Tailgating
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Tailgating Recipes
Marinated Grilled Shrimp
"Grilled shrimp marinated in tomato sauce, red wine vinegar, basil, and cayenne pepper." - by BLONDIEPEREZ
Sweet Restaurant Slaw
"Starting with prepared coleslaw mix this recipe for a creamy coleslaw delivers a bit of tang through the use of vinegar, making it a perfect accompaniment for fried chick…" - by Sandi Johnson
Cedar Planked Salmon
"This is a dish my brother prepared for me in Seattle. Salmon is smoked by cooking it on a cedar plank. It is by far the best salmon I've ever eaten. I like to serve with…" - by wmore
Wazzu Tailgate Chili
"This simple chili is full of flavor and plenty spicy. It's best when made the day before, refrigerated overnight, then reheated right before the big game." - by GStorment
Jan's Pretzel Dogs
"Homemade pretzel dough is made with beer, instead of water, for a richer flavor. Wrap around your favorite hot dogs and bake, and you'll have a wonderful treat for your n…" - by What's for dinner, mom?
Sassy Tailgate Sandwiches
"From Real Women of Philadelphia 2010 Host Caryn Ross: Hawaiian bread rolls provide a subtly sweet contrast to the savory flavors of ham and PHILADELPHIA Chive and Onion …" - by PHILADELPHIA Cream Cheese
Eat Michigan Salad
""I live in Buckeye country, that's the land of Ohio State University football to the rest of you. We love to tailgate and watch the Bowl games, and are always trying to c…" - by Saveur
Stuffed Filet Mignon Bites
"Bite-sized cuts of filet mignon are stuffed with jalapeno-spiked cream cheese, wrapped in bacon, and grilled." - by MattR
Grilled Jalapeno Poppers
"Fresh jalapeno peppers are stuffed with a creamy Cheddar cheese filling, wrapped in bacon, and grilled until the bacon is browned and the peppers are hot. Make them on th…" - by PEDALLY
Baked Buffalo Chicken Dip
"Put a new spin on an iconic party favorite with this cheesy, spicy, and tangy Buffalo Chicken Dip. This quick and easy appetizer will be a crowd pleaser. Serve with celer…" - by Chef John