Steelers Game Day Sausage Food

PITTSBURGH STEELERS GAME DAY SAMPLER

Steps:

• Melt the butter in a large, nonstick skillet over medium heat. Stir in the onion, and cook until very tender, about 10 minutes. Stir in as much cabbage as will fit in the pan, and cook until the cabbage is very tender, about 15 minutes. Stir in the remaining cabbage as the mixture cooks down.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Stir the kielbasa into the cabbage mixture and cook a few minutes to warm. Fold in the egg noodles, then gently fold in the pierogis. Cover, and cook until the pierogis are hot in the center, about 10 minutes more. Season to taste with salt and pepper before serving.

STEELERS GAME DAY SAUSAGE

Steps:

• In large skillet, saute sliced onions and peppers in olive oil until transparent.
• Add salt, pepper and garlic powder to taste.
• Chop and blend in a blender, 2 cans of the plum tomatoes, one can at a time.
• Add whole basil to the sauce.
• Stir blended tomatoes into skillet of peppers and onions.
• Prepare sausage "ring" by poking holes in sausage with a fork.
• Boil sausage "ring" in a large pot of water for approximately 10 minutes.
• Drain and cut the sausage into 4-inch pieces.
• Brown the sausage pieces lightly in a frying pan, then add to the sauce.
• Cook on medium to low heat for about an hour until the sauce acquires a good taste.
• For a sweeter taste, you may add sugar to the sauce.
• You can also add provolone or mozzarella cheese - melted of course - to top off your sandwich on sausage rolls.

PITTSBURGH STEELERS GAME DAY SAMPLER

Steps:

• Melt the butter in a large, nonstick skillet over medium heat. Stir in the onion, and cook until very tender, about 10 minutes. Stir in as much cabbage as will fit in the pan, and cook until the cabbage is very tender, about 15 minutes. Stir in the remaining cabbage as the mixture cooks down.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Stir the kielbasa into the cabbage mixture and cook a few minutes to warm. Fold in the egg noodles, then gently fold in the pierogis. Cover, and cook until the pierogis are hot in the center, about 10 minutes more. Season to taste with salt and pepper before serving.

GUY FIERI'S GRILLED SHRIMP TACOS

Steps:

• In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the shrimp and toss to coat. Marinate for 10 minutes.
• Warm tortillas on grill or pan. Cover with a towel to keep warm.
• In a medium Dutch oven, heat the canola oil to 350 degrees F.
• Remove shrimp from marinade, shake off excess, grill for 4 to 5 minutes, or until light golden brown.
• Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of shrimp on top of each, and top with cabbage mixture and Pico de Gallo, serve immediately.
• Directions for Pico de Gallo:.
• In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

KITTENCAL'S CLASSIC CLUB SANDWICH

Steps:

• In a small bowl combine the mayo with mustard until blended.
• Spread about 1-2 teaspoons on one side of each slice of the 12 toasted bread slices.
• To assemble ONE sandwich; layer 1 slice of toast mayo-side up on a cutting board, then place a lettuce leaf on top of the bread, then one slice of cheese, then ham, then 2 slices tomatoes, sprinkle salt and lots black pepper over the tomatoes, then 1 slice toast (mayo-side down).
• Spread mayo mixture onto the top of the bread.
• For the top portion of the sandwich; continue to assemble the sandwich with a cheese slice on top of the bread, then turkey slices, then 2 slices bacon, then 1 lettuce leaf and then 1 slice of toast (mayo-side down) you should have 3 slices of bread for each sandwich (this is for 1 sandwich, continue making the remaining three sandwiches in the same manner).
• Cut EACH sandwich into 4 triangles, then secure with long toothpicks.
• Delicious!

PITTSBURGH STEELERS GAME DAY SAMPLER

Steps:

• Melt the butter in a large, nonstick skillet over medium heat. Stir in the onion, and cook until very tender, about 10 minutes. Stir in as much cabbage as will fit in the pan, and cook until the cabbage is very tender, about 15 minutes. Stir in the remaining cabbage as the mixture cooks down.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Stir the kielbasa into the cabbage mixture and cook a few minutes to warm. Fold in the egg noodles, then gently fold in the pierogis. Cover, and cook until the pierogis are hot in the center, about 10 minutes more. Season to taste with salt and pepper before serving.

GAME DAY SAUSAGE SNACKS

Steps:

• Preheat the broiler.
• Place ground pork sausage and spicy ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain sausage. Mix in processed cheese sauce. Arrange pumpernickel party bread slices in a single layer on a medium baking sheet. Place even amounts of the sausage mixture on each slice.
• Broil the bread slices 3 to 5 minutes, checking frequently, until toasted.

STEELER'S GAME DAY HOAGIE

Steps:

• Slice bread in half longwise.
• Layer cheese on bottom of bread.
• Layer meats on top of of cheeses.
• Cut the roasted red pepper in 6 strips, layer on top of meat.
• Slice tomato and red onion very thin and layer on top of the pepper layer.
• Drizzle the oil on top of the vegetables.
• Sprinkle the oregano on top and season lightly with the salt ant pepper.
• Top of with the bread top halve and secure with large tooth picks until ready to serve.
• Slice when ready to serve.

PITTSBURGH STEELERS ROETHLIS-BURGER

Steps:

• Combine beef and sausage, mix well.
• Form six burger patties out of the meat mixture. Place in the refrigerator until chilled.
• Grill patties to well done, 170°F.(There's pork in there!).
• Near the end of grilling, top each patty with a slice of provolone and a slice of cheddar to melt.
• Toast buns.
• Assemble burgers: bottom bun, bbq sauce, burger, bacon, ranch dressing, top bun.