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Green Bay Packers Margarita Recipe

Green Bay Packers Margarita Recipe

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A green-tinted drink to honor Green Bay on Super Bowl Sunday.


  • 1 bottle Corona beer
  • One 12-ounce can limeade, defrosted
  • 12 ounces tequila
  • 1 drop of green food coloring
  • Ice
  • Green-tinted salt or sugar, for rimming (optional)


In a pitcher, combine the Corona and the limeade. Take the limeade can and fill it to the brim with tequila. Add that to pitcher along with the food coloring. Mix it up and add ice. Voila!

Rim glasses with green-tinted salt or sugar, if you wish, and serve over ice; alternatively, serve it shaken well and strained in a martini glass.

Appetizers: Pass the dip, please

The cookbook lists eight dips, half of which feature seafood. If clams aren't your jam, the La Croix Vegetable Dip seems like a winner.

Submitted by Maggie Swanke, the recipe was from The Abbey in Lake Geneva.

Combine one cup each of sour cream, mayo and water chestnuts with one bunch of green onions, one box of frozen chopped spinach and one package of vegetable soup mix. Refrigerate for an hour "so ingredients can get acquainted," as the recipe politely puts it.

Swanke apparently had a reputation for cooking. Another book, "After They Were Packers," notes how her husband, Karl Swanke, was told to gain weight for the team.

Once the couple married in 1983, Maggie prepared "veal parmigiana, spaghetti, pecan pies, and the like for Karl and his offensive line teammates at pregame get-togethers, he didn't have any trouble gaining weight."

Tasty Packers tailgate recipes

MILWAUKEE -- Make your Packers tailgate legendary. Here's your Texas Roadhouse recipe for the perfect BBQ pulled pork recipe you and your party can sink your teeth into:


  • 2 T. Liquid Smoke
  • 1 cup tap water
  • 1 each Whole Pork Shoulder/Boston Butt
  • 2/3 cup Seasoned Salt
  • 1 T. Black Pepper
  • 2 cups of your favorite BBQ Sauce

1. Preheat the oven to 225° F.

2. Pour the liquid smoke, and water into the bottom of a roasting pan.

3. Place a roasting rack into the pan.

4. Rub the entire exterior of the shoulder with the seasonings.

5. Place the seasoned shoulder onto the rack, fat side up, then cover the pan with a tight fitting lid.

6. Place the covered pan into the hot oven, and roast for 5 to 6 hours.

7. Remove the pan from the oven carefully. The meat should be very tender, and between 190 - 200°F.

8. Remove the meat from the pan and break it into five or six pieces using tongs.

9. Allow the meat to cool for 15 – 30 minutes until it is cool enough to touch.

10. Break the meat into 1” by 2” chunks, remove any undesirable fat or gristle, and place the meat into a mixing bowl.

11. Gently stir in the sauce with a rubber spatula.

12. Transfer the sauced meat into 2” deep x 9” wide x 13” long (cake or aluminum) pans and cover with a lid or foil.

Cooking Options:

1. Bake at 350°F for 20 – 30 minutes, or until an internal temperature of 170°F is achieved.

1. Refrigerate for use the next day. Cool it quickly (within 2 – 3 hours) to an internal temperature below 40°F to keep it safe.

2. Bake at 350°F for 30 - 40 minutes, or until an internal temperature of 170°F is achieved.

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"We need that game," Adams said in the losing locker room at Gillette Stadium on Sunday night. "Next week, we need it. We&rsquore running out of games to keep saying we need that game, but we definitely need it at this point."

Aaron Rodgers has an idea about how the season -- one that&rsquos slipping away by the week -- can be saved.

It involves himself and his star receiver.

"I need to keep feeding Davante in those clutch situations," Rodgers said before the Packers took their 3-4-1 record and headed for an overnight flight home from New England after Sunday&rsquos disheartening 31-17 loss to the Patriots.

"That&rsquos what I&rsquom most disappointed in myself about is having him a couple times."

And not throwing Adams&rsquo way, to finish Rodgers&rsquo thought.

One time, he threw to rookie Equanimeous St. Brown, who couldn&rsquot come up with the ball near the sideline in the second half.

"Maybe hold onto that and try to hit Davante down the field," Rodgers said.

Davante Adams had six catches on nine targets for 40 yards and a touchdown against the Patriots. Maddie Meyer/Getty Images

On a night when Patriots coach Bill Belichick showed off his myriad weapons, used trick plays (a Julian Edleman 37-yard pass to running back James White among them) and saw receiver-turned-running back Cordarrelle Patterson excel in ways Ty Montgomery never did for the Packers before they traded him away last week, all Rodgers could do after the game was accept the idea that he and Adams need to do more.

When asked if the Packers were too reliant on him and Adams to carry them, Rodgers said: "Well I mean we need to, we expect to."

When asked why he has faith that the Packers can salvage something of their 3-4-1 season, left tackle David Bakhtiari pointed to Rodgers.

"We&rsquove got 12," he said. "Plain and simple."

It sounds like Rodgers thinks No. 17 should be part of that reason, too.

"I mean Davante is a tough cover, and I expect to play great every week," Rodgers said. "I've got to keep finding ways to get him the ball, I've got to keep moving him around. We did a good job tonight of moving him around [to the] No. 2, No. 3 [receiver spots]. But I've got to keep looking his way."

Rodgers, who has attempted at least 40 throws in six of the past seven games, threw Adams&rsquo way nine times on Sunday night. They connected on six of them, including a touchdown, but they totaled just 40 yards. Randall Cobb&rsquos production, a 4.8-yard average on five catches, has dipped. Rookie Marquez Valdes-Scantling has turned into a home run hitter with three catches for 101 yards, but he&rsquos not a volume receiver yet. And Jimmy Graham hasn&rsquot had the kind of impact the Packers hoped when they gave him $13 million for this season.

As far as the running game goes, Aaron Jones&rsquo carries continue to creep up slowly -- 14 for 76 yards -- but his fumble in Patriots territory on the first play of the fourth quarter with the game tied 17-17 proved to be a killer mistake.

There seems to be one in every loss or tie. Last week, it was Montgomery&rsquos fumbled kickoff return in the final minutes of the 29-27 loss at the Rams.

Rodgers came up with two words: "The consistency."

And he included himself in that, too.

"We&rsquore hurting ourselves with negative-yardage plays and missed throws and turnovers at the wrong time and not being on the same page too many times, whether I&rsquom missing a throw or we&rsquore not in the spot I think we&rsquore going to be at, it&rsquos happening in the worst times," he said. "When we have to play our best in those crunch times, we haven&rsquot been playing our best."

Perhaps a brief stop at home for Sunday&rsquos game against Miami before two more on the road at Seattle and at Minnesota will help turn things around.

"I don&rsquot have a magical or a beautiful quote for you," Adams said. "I don&rsquot have a one-liner, but we&rsquove just got to figure it out. We put ourselves in a tough spot. We&rsquove obviously got way too much talent to be in the position we are right now. But yeah, we&rsquove got to figure it out."

If not, then the pressure on coach Mike McCarthy, who is in danger of missing the playoffs in back-to-back years for the first time in his 13 years, will continue to mount.

Green Bay celebrity chef shares his recipe for the 'perfect' at-home Friday night fish fry

GREEN BAY, Wis. (NBC 26) -- In a normal year, bars and restaurants across Northeast Wisconsin would be packed with hungry fish fry goers.

But on the eve of the first Friday of Lent, some may want to cook at home.

"Traditionally, when people do a fish fry, they do what’s traditional," Green Bay-based celebrity chef Ace Champion said. "[They use ] your perch [or] your cod. But ironically, there’s a lot of other fishes that fry up beautifully catfish is one of them. Right now, we’re actually doing salmon."

Chef Champion has been instructing Zoom classes since the start of the pandemic. He knows how to make an authentic Friday night fish fry at home.

"So what makes a perfect fish fry?" Champion asked. "There’s a couple of things, couple of steps that I would recommend doing. The first step is get an electric deep fryer. This way your temperature gets regulated and stays at a perfect 350 degrees."

And for beginners, Champion has other advice.

"The second step is if you’re not comfortable with making your own fish batter, just buy a store-bought one at your local grocery store," the Louisiana-raised chef said. "I season it with my 'New Orleans Cajun Seasoning.'

"I do a traditional fried chicken style batter where you go into the fish batter [and] into the egg wash, which is just the egg and the buttermilk, and then you go back into the fish batter. And then you drop it into the deep fryer. And you’re looking at about seven minutes."

And Champion recommends using many different types of fish.

"Take off that skin," he said. "That skin is gonna be hard for the batter to stick to it. You can get away with it with perch. But salmon’s got a really, really oily skin."

So for those staying at home on Fridays, Champion says 'don’t worry.' This is the next best thing.

"Filet that skin off, batter it on both sides, drop it in the deep fryer and you are good to go," he said. "[It's] your authentic, homemade fish fry."

To construct The Green Bay Packers Cake

**Let the cakes cool completely before attempting to construct the final cake.

1. With a serrated knife remove the domed portion of each cake. You want the rounds to be relatively flat on both the top and the bottom so that the final Packers cake stands tall and proud.

2. Place one green round, with the bottom side up, on your serving platter. Frost the top with the gold frosting. (If the cake starts to become crummy, place the cake in the freezer for 10 minutes to let the frosting set and then add an additional layer of frosting so that your filling is not full of crumbs.)

3. Next, add the gold layer, bottom side up, and frost. (If you look at the picture below, you can see each cake is technically upside down. The parts of the cake that touched the pan will be more firm, and easier to frost, while the top that you cut flat will be more crumbly.)

4. Finish the layers of the Packers cake with the last green layer, bottom side up. Trim around the edge of the cake with a serrated knife, if necessary, to even off the sides of the cake.

5. Frost the top and sides of your Packers cake with the gold frosting.

6. Using a toothpick, sketch out your desired design.

7. Place your green frosting in a zip-lock bag. Snip a small hole from one corner of the bag for piping. (You could also use a frosting piping bag that has been fitted with a small tip.) Pipe the outline of your design carefully.

8. Then, fill in your outlined areas and continue decorating as you like. (I added a decorative edge around the bottom of the cake with the green frosting as well.)

9. Cut and let the party begin!

If you liked this recipe, here are some similar dishes you may enjoy!

Sarah is co-owner of Curious Cuisiniere and the chief researcher and recipe developer for the site. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

Tips for enjoying a game day feast with family

For those downsizing this year's Super Bowl gathering to immediate family, TitletownGriller and father of three Chris Schemm has some practical advice.

Prep as much as you can prior to the game: Prepare as much food before the game that you can. Put chips in bowls, whip up your famous guacamole and even chop and prepare vegetables before kickoff.

Personalize your menu: Have picky eaters in the family? Allow your family to customize their food. Build-your-own bars for nachos, tacos, sliders, or loaded tater tots. This will give even your pickiest eaters something they can build into their perfect plate of food.

Build-your-own bars for popular game day foods like nachos allow everyone to customize plates to suit their tastes. (Photo: Daniel HIggins/USA TODAY NETWORK-Wisconsin)

Eat with your hands: Nobody wants to mess around with forks and knives while watching the game. Serve finger foods that allow your family members to just dig in while sitting on the couch or a barstool. Have plenty of napkins and/or paper towels available, those kiddos can be messy.

Plug and go: Use your trusty slow cooker to keep food warm. There are few prettier sights then a warm pot of cheese beckoning that chip to be dipped. Foods like meatballs, stuffed mushrooms, lil smokies and chicken wings do great with a little sauce on the keep warm setting. Just be sure the food is fully cooked first.

Remember to enjoy the game: Take time to enjoy the action, whether you are watching the game itself, the commercials or the halftime show. Use paper plates to reduce dishes.

A Rather Healthier Option&.

While Granny made it happen the powerful way my mother made a decision to make what Hot Chili sans lard. It might not be as authentic however if you simply do skip the suet step you may still have chili that tastes nearly the same as Chili John’s.

One factor you should do is leave the grease that naturally cooks off the floor beef within the fry pan whenever you add some seasoning. It’s also wise to add about a mug of water to assist produce a saucy juice. You don’t wish to offer the chili meat dry.

Even though you aren’t a red-meat eater you may still whip a number of this track of ground poultry or chicken.

Add kidney beans along with other traditional toppings if you want them. Apart from cheese and diced onion, a dollop of sour cream is a fairly final touch. Jalapenos are great for individuals who choose some extra bite. And don’t your investment crackers!

Oatmeal, Chocolate Chip & Cranberry Cookies

  • 2 tablespoons butter (¼ stick), melted
  • ¼ cup applesauce
  • 2 egg whites
  • 1½ teaspoons vanilla extract
  • 1 cup brown sugar
  • 1 cup whole wheat flour
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup dried cranberries
  • ½ cup chocolate chips
  • 1 1/3 cup rolled oats

Preheat oven to 375 degrees. Mix butter, applesauce, egg whites, vanilla and brown sugar in an electric stand mixer. In separate large bowl, combine flour, cinnamon, salt, baking powder and baking soda. Slowly incorporate dry ingredients to wet ingredients in mixing bowl. Add cranberries, chocolate chips, oats and mix thoroughly. Drop by large tablespoonsful onto cookie sheets and bake for 10 minutes. Remove from oven but let cool on sheet for another two minutes for a soft and chewy cookie with a crunchy bottom.

Enjoy these cookies with:

Beer: New Glarus Cran-Bic, the crisp tartness of this seasonal sour-fruited ale highlights the cookie’s cranberries.

Wine: 2018 Fritz Windisch Dornfelder red, this is a semi-sweet red with substance and plenty of red fruit and enough body to stand up to oats, chocolate and cranberries.

Watch the video: Stone Cold grades Aaron Rodgers beer-chugging skills. Get Up


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