Tennessee Volunteers® Menu
So you’re not a Vols fan? Do yourself a favor and just change the name so you can enjoy this to-die-for snack without reservation.
Cook bacon in a large skillet over medium-high heat 10 minutes or until crisp; remove bacon, and drain on paper towels. Coarsely chop bacon. Pour popped popcorn into a large bowl. Toss with bacon, Parmesan cheese, melted butter, and buttermilk Ranch dressing mix. Sprinkle with freshly ground pepper, and serve immediately.
Note: For testing purposes only, we used Orville Redenbacher's Natural Simply Salted 50% Less Fat Gourmet Popping Corn.
Oxmoor House AUGUST 2012
A tastier take on a creamy classic, this recipe takes tomato soup to the next level with fried okra and fresh basil.
1. Sauté onions in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 9 to 10 minutes or until tender. Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Process mixture with a handheld blender until smooth.
2. Process basil, next 4 ingredients, 1/4 cup water, and remaining 2 Tbsp. oil in a food processor until smooth, stopping to scrape down sides. Stir basil mixture, sugar, and pepper into soup. Cook 10 minutes or until thoroughly heated.
3. Meanwhile, cook okra according to package directions. Serve with soup.
Southern Living OCTOBER 2010
Make this crowd-pleaser up to one day ahead. Pair with grilled chicken for an easy and tasty weeknight meal.
1. Prepare cornbread according to package directions; cool completely (about 25 minutes), and crumble. Stir together dressing, mayonnaise, buttermilk, and pepper until blended.
2. Layer shredded lettuce, crumbled cornbread, and next 6 ingredients in Mason jars or a 6-qt. bowl; spoon half of dressing mixture over top. Cover and chill 3 to 24 hours. Sprinkle with green onions just before serving. Serve with remaining half of dressing mixture on the side.
Note: We tested with Martha White Buttermilk Cornbread Mix.
Oxmoor House AUGUST 2012
Smoky Gouda cheese, sun-dried tomatoes, and baby spinach join grilled chicken breasts in this panini that's slathered with fresh Basil Mayo.
1. Preheat grill to 350° to 400° (medium-high) heat. Sprinkle chicken with salt and pepper. Grill chicken, covered with grill lid, 7 to 10 minutes on each side or until done. Let stand 10 minutes, and cut into slices.
2. Stir together mayonnaise and next 2 ingredients. Spread mixture on 1 side of each bread slice. Top 4 bread slices with chicken, Gouda, and next 2 ingredients. Top with remaining bread slices, mayonnaise mixture sides down. Brush sandwiches with melted butter.
3. Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown.
Southern Living MARCH 2012
For Cuban Sandwiches, layer Baked Pork Loin Roast slices with ham, Swiss, and mustard on bread and cook in a panini press until cheese melts.
1. Stir together goat cheese and pesto. Spread goat cheese-and-pesto mixture on cut sides of rolls. Layer pork roast, arugula, and remaining ingredients on bottom halves of rolls. Cover with top halves of rolls.
*1 lb. thinly sliced Slow-Cooker Pork Butt Roast may be substituted.
Note: For testing purposes only we used Buitoni Pesto With Basil and Cobblestone Mill Ciabatta Rolls.
Southern Living FEBRUARY 2009
Upgrade your classic Pineapple Upside-Down Cake by adding this unique twist: Carrot Cake. Our users loved the easy prep and the huge hit the dessert was with their families.
1. Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in center of each pineapple slice.
2. Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended. Stir in carrots and pecans. Spoon batter over pineapple slices.
3. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake.
Southern Living SEPTEMBER 2010
Rocky Top Popcorn
Basil Tomato Soup
Layered Cornbread Salad
Smoky Chicken Panini with Basil Mayo
Pineapple Upside-Down Carrot Cake
This menu features savory snacks and recipes for Volunteer fans looking for a tasty tailgate.
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