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Here's some great field tested recipes that work really well with any Electric Tailgate Hotbag

Just added:  Try the two new dips down at the bottom of the list, perfect for fall tailgating.

On a cool football Saturday, try our award winning, infamous

GUT BOMB, CLEAN THE PIPES, FIRE DOWN BELOW, IT'S SMOKIN', "OH MY GOD WE'RE GONNA DIE", DRAGON'S BREATH, TIME RELEASE, QUICK-SEAR SLOW BURN, CAN I HAVE ANOTHER BOWL BEFORE I DIE, CHILI!

This is a recipe I've developed and refined over the years by taking the best ideas I have found from chili cookoff winning recipes and tweaking each batch to make it a little better.  This recipe has won raves and awards every time I make it.  For best results, make it a day ahead of time so it can age then take it to your next tailgate in the Electric Tailgate Hotbag to keep it hot to the last tasty drop.  Enjoy...

Gary

3 1/2    Lbs. Boneless round steak cut into 1" cubes
1     Lb mild pork sausage
1     14 oz can beef broth
1     14 oz can chicken broth
1     14 oz can tomatoe sauce
1     14 oz can whole tomatoes, cut up
2     bottles of beer, preferably an ale
5     tbsp vegatable oil, divided
12  Cloves garlic, minced, divided
1     large onion chopped
1     Green pepper, cored & chopped
1     Yellow pepper, cored & chopped
1     tsp salt (to taste)
1/2  tbsp MSG (optional)
1     tsp Oregano
2     tbsp chili powder (Mexican if you have it)
1     tbsp cumin
1/2  tbsp smoked paprika
1/2  tsp pepper
1/4  tsp cayenne pepper
1     tsp Mama Africa's Red Chile Zulu Sauce (substitute Tabasco if Mama Africa's is not available)
1     tsp  brown sugar
1     16oz cans kidney beans

In a large pot, brown cubed beef in 3 tbsp oil, drain well.  In a large skillet, brown the sausage, drain well and add to the beef  Add chicken and beef broth, bring to a boil the reduce heat and simmer uncovered for 1/2 hour.  Add a bottle of beer, bring it back to a boil then back to a simmer for another 1/2 hour, or so.

Meanwhile, heat 2 tbsp oil in the large skillet and saute 2/3 of the minced garlic for a couple of minutes.  Add the onion, green and yellow peppers and saute 3-4 minutes.  Add sauteed vegatables to the meat mixture along with tomato sauce, cut up whole tomatoes, remaining minced garlic, chili powder and bring the entire mess to a boil.

Drink the remaining beer.

Reduce heat to a slow boil and stir in remaining spices and salt to taste.  Add drained kidney beans and reduce to simmer for at least 1 1/2 hours.  Best when aged overnight.  Makes enough for several people.  The next day, heat it up on the stove, then put the pot in the Electric Tailgate Hotbag and serve it hot at your next tailgate.  People won't want to go to the game.

HOT CRAB PARMESAN DIP

This is a great recipe for the Tailgate Hotbag because it is best when served oven-hot.  It's real easy and a big favorite everytime we've served it.  Make it at home then put it in the heated Tailgate Hotbag for the big party.  Serve with tortilla chips.

1    6 oz. Can crabmeat drained and flaked
1    8 oz. Package cream cheese softened
1    Cup mayo
1-1 1/2 Cups grated or shredded Parmesan cheese
1    Cup (8oz) sour cream
4    Cloves garlic, peeled and crushed

1.  Preheat oven to 350 degrees.
2.  In a small baking dish, mix the ingredients, making sure to blend them thoroughly.
3.  Bake uncovered for 45 minutes, or until bubbly and lightly browned.
4.  Put the hot dip in the heated Tailgate Hotbag and head for the party!

BLUE CHEESE CHICKEN WING DIP

A great recipe that is very tasty and addicting.  It's best served bubbly hot, a perfect make at home recipe for the Tailgate Hotbag.

2    skinless boneless chicken breast halves
1    bottle (12 fl oz) hot chicken wing sauce
6    Tbs butter
1    8 oz package cream cheese softened
1    16 oz. bottle blue cheese dressing

1.   Preheat oven to 350 degrees.
2.   Place chicken in a pot with enough water to cover.  Bring to a boil and cook 25 minutes, until chicken juices run clear.  Drain liquid from pot and shred the chicken.  Mix wing sauce and butter with the shredded chicken in the pot.  Bring to a boil, reduce heat to low and simmer 10 minutes.
3.   Spread cream cheese over the bottom of an 8X8 inch baking dish.  Pour chicken mixture over cream cheese.  Top with blue cheese dressing.
4.   Bake 15 minutes in the preheated oven, until hot and bubbly.
5.   Put the Wing Dip in the heated Tailgate Hotbag and be the hit of the party!

Serves 16

HOT CRAB AND SHRIMP DIP


Here's a great crab dip with a hint of shrimp.  Nice combo.  Serve it oven-hot at your next party using the Tailgate Hotbag.

Prep:  5 minutes

Cook:  20 minutes


½    cup mayo

1½  teaspoon whole-grain mustard

½    teaspoon garlic powder

¼    teaspoon lemon-pepper seasoning

½    pound lump crab meat

½    cup chopped cooked shrimp (about ¼ pound)

1/3  cup shredded smoked cheese

1/3  cup sliced almonds, toasted

Combine first 4 ingredients in a small bowl.  Stir in crab, shrimp and cheese.  Spoon mixture into 3-cup baking dish.  Bake at 375° for 15-20 minutes or until bubbly.  Sprinkle with the almonds and serve with a sturdy cracker or toast round.

HOT CHEDDAR BEAN DIP

Quick and easy, a perfect appetizer for the Electric Tailgate Hotbag

½    cup mayo

1     can (16oz) pinto beans drained and mashed

1     cup shredded Cheddar cheese

1     can (4oz) chopped green chiles

¼    teaspoon hot pepper sauce

Stir all ingredients until well mixed.  Spoon into a small ovenproof dish.  Bake at 350° for 30 minutes or until bubbly.  Makes 2½ cups.  Keep it hot in the Electric Tailgate Hotbag and it will be a hit at your next party.

HOT SAUSAGE DIP (AKA Wow, is this good!)

This dip is very easy to make and has been a hit every time it’s been served.  This recipe makes 48 servings 

1           Lb. Ground pork sausage
     Cups chopped onions
2           10oz cans diced tomatoes with green chile peppers, drained 
1           8oz package cream cheese
1           16oz container sour cream
1           Tablespoons crushed red pepper

1        Cook pork sausage in a large deep skillet until evenly brown.
2        Drain sausage and stir in onions.  Cook until slightly tender, about 2 minutes.  Mix in diced tomatoes, stirring occasionally.  Allow mixture to simmer approximately 15 minutes
3        Blend cream cheese and sour cream into the sausage mixture.  Season with the crushed red pepper.

Get it nice and hot then put it in the Tailgate Hotbag.  Serve warm with nacho chips or scoops, but make sure you have plenty, you're bound to run out., people love this dip.

From all recipes.com

MAN DIP


It’s got chili, what’s not to like about this simple, quick dip men will love.  This recipe makes 48 servings   


1
           14½ oz cans chili 
2         8oz package cream cheese
1           16oz package shredded cheddar cheese
1           Tablespoons crushed red pepper

1        Preheat oven to 375 degrees
2        Spread the softened cream cheese evenly into a 9 X 13 baking dish.  Pour the chili over the cream cheese and sprinkle with the shredded cheddar
3        Bake in the preheated oven until hot and the cheddar cheese is bubbly, about 15 minutes
4        Serve hot using the Tailgate Hotbag.  Have plenty of nacho chips or scoops on hand, they'll go fast.

 Submitted by GL Hood, printed from Allrecipes.com

SAUSAGE, BEAN AND SPINACH DIP


Here is the ultimate spinach dip, it's almost hearty enough to be a main dish.  Makes 6 cups


1
Sweet onion, diced
1 Red bell pepper, diced
1 lb.package hot ground pork sausage
2 Garlic cloves, minced
1 Teaspoon chopped fresh thyme
1/2 cup dry white wine
2 8oz package reduced fat cream cheese, softened
1 6oz package fresh baby spinach, coarsly chopped
1/4 teaspoon salt
1 15oz can pinto beans, drained and rinsed
1/2 cup shredded Parmesan cheese

For serving:
Corn chip scoops
Red bell pepper strips
Pretzel rods

1   Preheat oven to 375 degrees

2    In a large skillet over medium high heat, cook the onion, bell pepper and pork sausage, stirring often until meat crumbles and is not longer pink, drain.  Stir in garlic and thyme, cook 1 minute.  Stir in wine and cook 2 minutes or until wine is almost evaporated.  Add cream cheese and cook, stirring constantly until cream cheese is melted.  Stir in spinach and salt and cook, stirring constantly for 2 minutes or until spinach is wilted.  Gently stir in beans.  Pour mixture into a 2 quart baking dish and sprinkle with Parmesan cheese.

3    Bake in the preheated oven for 18-20 minutes or until golden brown.  

4. 
 Put dish from oven into your Tailgate Hotbag, then drive to the party and serve it steaming hot. Serve with scoops, bell pepper strips and pretzels.   This is a great tailgate dish, it will go fast.

Adapted from myrecipes.com by Susan Selasky, Detroit Free Press Food writer

BUFFALO CHICKEN DIP

Here's another great tailgate recipe you can use with the Tailgate Hotbag.

1 8oz. package cream cheese, softened

1/2 cup buttermilk ranch dressing1

/2 cup buffalo style hot sauce

1/3 cup shredded mozzarella cheese

2 10oz. cans Hormel Premium Chicken Breast

 

Heat oven to 350 degrees.  Place cream cheese in a deep baking dish and stir until smooth.  Mix in buttermilk ranch dressing, buffalo hot sauce and cheese then stir in chicken.

 

Bake 15-20 minutes or until the dip is completely heated through.  Put in a preheated Tailgate Hotbag and plug the bag into the cigarette lighter outlet.  Serve it steamy hot at the party, even if it's hours away and it will be a hit.

 

Recipe compliments of Hormel.

 

 

 

Pepperoni Pizza Dip

How about some pizza dip for the party...

1 ½ cups pizza sauce
1 (3.5-ounce) HORMEL® Pepperoni Minis
1 (8-ounce) package cream cheese
⅔ cup ricotta cheese
⅔ cup finely grated Parmesan cheese
½ teaspoon dried oregano leaves
1 cup shredded pizza cheese
Breadsticks


1. In large skillet, heat pizza sauce over medium-high heat. Cook 5 to 7 minutes or until sauce is thickened, stirring occasionally; set aside.
2. Heat oven to 375°F. Grease 8-inch square baking dish. In large skillet, cook pepperoni minis over medium-high heat 5 minutes or until lightly browned. Drain on paper towel.
3. In medium bowl, combine cream cheese, ricotta cheese, Parmesan cheese and oregano. Spread evenly into bottom of dish. 4. Spread pizza sauce evenly over cheese mixture.
4. Top with pepperoni minis and pizza cheese. Bake, uncovered, 15 to 20 minutes or until cheese is melted and bubbling.  take the hot dip to the party in your tailgate Hotbag and serve with breadsticks.
 
Recipe compliments of Hormel.

We'll be adding more recipes to this page.  Do you have a contribution?  Send it to us at:   Gary@TailgateHotbag.com  and we'll put your name in lights.

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