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Match day at home.

Game day at home.

Ingredients

Steps

Other preparation methods

Nutritional information

Grilled Potato Salad

Preheat grill (or grill pan) on medium. Cut potatoes into 1/4-inch-thick slices; toss with oil, salt, and pepper. Slice onion and celery thinly.

Grill potatoes over indirect heat 5–6 minutes on each side, turning often, until tender.

Combine potatoes with dressing, onions, celery, and bacon until blended. Serve potato salad warm or cold, topped with crumbled blue cheese, if using.

Memphis-Style Pulled Pork with Old-Fashioned Coleslaw

Cooking sequence

Memphis-Style Pulled Pork

Old-Fashioned Coleslaw

Apron's advice

Prepare pork and begin to slow cook (6–8 hours)

Complete pork and sauce and prepare coleslaw; serve (20 minutes)

Barbecue Pork Pizza

Remove dough from refrigerator and let stand 1 hour (do not remove from bag until stand time has completed).

Preheat oven to 400°F. Flour hands lightly and pat dough evenly into lightly greased or nonstick pizza pan (or turn dough out onto a lightly floured surface and roll to desired thickness, then place on pan).

Combine cheese dip and 1/4 cup barbecue sauce; spread evenly over crust. Slice peppers thinly. Top pizza evenly with pork, peppers, sweet onions, and cheese; bake 18–20 minutes (depending on thickness of pizza) until cheese is melted and pork is 145°F. Let stand 5 minutes.

Top pizza with green onions and drizzle with remaining 2 tablespoons barbecue sauce. Slice and serve.

Braised Short Ribs

Preheat oven to 325°F. Slice onions and carrots into 1/4-inch-thick pieces; slice celery into 1-inch-thick pieces. Chop garlic finely.

Trim fat from ribs; sprinkle with pepper and 1/2 teaspoon salt. Preheat large Dutch oven on medium-high 2–3 minutes. Place oil in pan; cook ribs 1–2 minutes on all sides until browned. Remove ribs and set aside.

Add onions, carrots, and celery; cook and stir 5 minutes. Add garlic and cook 1 more minute. Add wine, broth, bay leaf, and remaining 1/2 teaspoon salt; bring to a boil, then remove from heat.

Return ribs to Dutch oven; cover and bake 2–2 1/2 hours until meat is tender and 145°F, stirring halfway through cook time. Remove bay leaf and discard. Serve.

Mushroom Swiss Burger Pizza

Remove dough from refrigerator and let stand 1 hour (do not remove from bag until stand time is complete).

Preheat oven to 400°F. Combine mayonnaise and 1 tablespoon gravy mix; set aside. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add mushrooms; cook and stir 2–3 minutes until tender. Remove mushrooms from pan; set aside.

Place remaining 1 tablespoon oil in pan, then add onions; cook and stir 5–6 minutes until soft and golden. Add meat to pan; brown 4–5 minutes, stirring to crumble meat, until no pink remains and meat is 160°F. Stir remaining gravy mix, Worcestershire sauce, and water into pan; cook 1–2 minutes until mixture thickens. Remove pan from heat.

Flour hands lightly and pat dough evenly into lightly greased or nonstick pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness, then place on pan.) Top dough with mayonnaise mixture, meat, mushrooms, and cheese. Bake 18–25 minutes (depending on thickness of pizza) until thoroughly heated. Let stand 5 minutes; slice and serve.

Philly Beef and Cheese Dip

Preheat large, nonstick saucepan 2–3 minutes on medium-high. Chop beef. Pour oil in pan, then and add onions and peppers; cook and stir 3–4 minutes until tender. Stir in beef and chilies; cook 1 minute or until hot. Remove mixture from pan.

Reduce heat to medium. Combine milk, cheese, and pepper in same pan; cook 4–5 minutes, stirring often, until mixture is melted and smooth. Stir in beef mixture; cook 3–4 minutes until hot. Serve with toasted bread, crackers, or chips for dipping (if desired).

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