Missouri Tigers® Menu
Cool down these kicked-up wings with Ranch sauce and celery sticks.
1. Sprinkle wings with salt and next 3 ingredients. Dredge in flour, shaking to remove excess.
2. Pour oil to depth of 2 inches into a large deep skillet; heat to 350°. Fry wings, in batches, 3 to 4 minutes on each side or until done. Drain on a wire rack over paper towels. Toss wings in Spicy Buffalo Sauce; serve immediately with Cool Ranch Sauce and celery sticks.
Southern Living SEPTEMBER 2010
Load these nachos with braised brisket and Monterey Jack cheese. Add all of your favorite classic nacho toppings to complete this savory appetizer.
1. Preheat oven to 425°. Cook first 4 ingredients and 1/2 cup water in a medium saucepan, stirring occasionally, over medium-low heat 5 to 7 minutes or until thoroughly heated.
2. Cook brisket in hot oil in a skillet over medium heat, stirring often, 4 minutes or until thoroughly heated. Stir in taco sauce and pan drippings; cook 2 minutes.
3. Divide chips, bean mixture, brisket mixture, cheese, and 1 cup Pico de Gallo among 3 pie plates.
4. Bake at 425° for 5 minutes or until cheese is melted. Serve immediately with remaining Pico de Gallo and desired toppings.
*1/4 cup beef broth may be substituted.
Pico de Gallo: Stir together 6 plum tomatoes, chopped; 1/2 cup finely chopped sweet onion; 1/4 cup chopped fresh cilantro; 2 Tbsp. fresh lime juice; 1 jalapeño pepper, seeded and minced; 1 garlic clove, minced; and 1/2 tsp. salt. Makes 3 1/2 cups. Hands-on time: 15 min. Total time: 15 min.
Note: Nachos can be baked as directed in 2 batches on an aluminum foil-lined baking sheet, topping each batch with 1 cup Pico de Gallo.
Southern Living NOVEMBER 2009
Tiger fans will go crazy for these seriously good sundaes.
1. Top brownies with ice cream and Dark Chocolate Sauce. Serve immediately.
Oxmoor House AUGUST 2012
Angela's Spicy Buffalo Wings
Tiger Stripe Brownie Sundaes
This menu features Tiger tailgating favorites.
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