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Tailgating Recipes

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Tailgating Recipes 311

Grilled Salmon I

Grilled Salmon I

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"A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets." — by tinamenina 
Marinated Grilled Shrimp

Marinated Grilled Shrimp

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"Grilled shrimp are quickly marinated in a spiced tomato sauce, then grilled--either indoors or out. A big hit with company, and easy to prepare." — by BLONDIEPEREZ 
Sweet Restaurant Slaw

Sweet Restaurant Slaw

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"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 chicken, burgers, or fried fish." — by Sandi Johnson 
Blonde Brownies I

Blonde Brownies I

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"Rich, chewy blondies full of nuts and brown sugar, with chocolate chips on top." — by Sue Bush 
Delicious Raspberry Oatmeal Cookie Bars

Delicious Raspberry Oatmeal Cookie Bars

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"Seedless raspberry jam is sandwiched between buttery brown sugar-oatmeal cookie crusts." — by MARBALET 
Grilled Bacon Jalapeno Wraps

Grilled Bacon Jalapeno Wraps

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"Cream cheese-filled jalapenos are wrapped with bacon and grilled for this easy party snack." — by Miss G. 
Apple Squares

Apple Squares

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"Apples, nuts and cinnamon make these bars delicious. They hardly last a day at my house!" — by BarbiAnn 
Basil Shrimp

Basil Shrimp

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"This mixture of basil, lemon juice, mustard and garlic adds a wonderful texture and flavor to grilled shrimp. You won 't want to prepare them any other way." — by Gail Laulette 
Chris' Bay Area Burger

Chris' Bay Area Burger

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"These burgers are the hit of my town. All my friends come over every weekend just for these burgers." — by GAVEN 
Juiciest Hamburgers Ever

Juiciest Hamburgers Ever

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"Juicy, flavorful burgers - just what you need for a perfect summer evening in the back yard!" — by Jane 
Marinated Pork Tenderloin

Marinated Pork Tenderloin

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"For this easy-to-follow recipe, pork tenderloin marinates in sherry, cinnamon, brown sugar and soy sauce, for sweet, moist and tender results." — by WKELLER 
Slider-Style Mini Burgers

Slider-Style Mini Burgers

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"Cheesy, creamy seasoned ground beef is spread on dinner rolls for these party favorite burger sliders!" — by Minnesota_Girl 
Easy Granola Bars

Easy Granola Bars

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"Fantastic bars that have a lot of flexibility. You can adapt the recipe to your liking. Great for hikes, long road trips and camping as they store well and keep fairly long - unless you eat them all! Use any combination of chocolate chips, dried fruit, coconut, pecans, almond slices, or any other tidbits you'd like in a granola bar." — by Aliceyn Fokuhl 
Chicken Wing Dip

Chicken Wing Dip

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"This spicy baked dip tastes just like hot chicken wings, but without the mess. It is very addicting, and is perfect for football and tailgating season. Serve with tortilla chips. I take this whenever I have to bring a dish and am always asked for the recipe." — by ASCBRADY 
Ranch Burgers

Ranch Burgers

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"The beef burgers stay juicy and delicious on the grill or stove top! Serve on buns with your favorite condiments." — by DAMIANSMOMMY 
Blueberry Crumb Bars

Blueberry Crumb Bars

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"In these easy bar cookies, blueberries top a pastry crust and get sprinkled with a cinnamon crumble before baking. You can use any berries you like." — by A. Beavers 
Barbeque Halibut Steaks

Barbeque Halibut Steaks

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"A simple recipe for barbecued halibut. Soy sauce and brown sugar add a special zip that is uncommonly delicious." — by Duane Glende 
Grilled Sausage with Potatoes and Green Beans

Grilled Sausage with Potatoes and Green Beans

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"Sausage and vegetables are grilled together in a foil packet. This recipe is easy and delicious, and perfect for a quick holiday meal or camping!" — by Tonya Merriman 
Grilled Lemon Chicken

Grilled Lemon Chicken

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"A touch of Dijon mustard adds a bit of zest to this delicious grilled chicken recipe." — by KRCTLC 
Seven Layer Bars

Seven Layer Bars

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"Easy to make, and very rich. Can use different kinds of chips (vanilla or peanut butter) to suit your taste." — by Patty Tindall 
 
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