John Maddens Mess Recipes

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JOHN MADDEN'S MESS



John Madden's Mess image

Okay, I admit it -- it does sound like a "mess"! This is from a January 1987 article in Family Circle magazine about throwing a "super bowl bash" with John Madden. This is John Madden's favourite, apparently. In truth, I bet it's good!

Provided by Lennie

Categories     One Dish Meal

Time P1DT1h30m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup dried red kidney beans
water, as needed
1/4 lb bacon, diced
1 lb ground beef
1 large onion, sliced
2 cloves garlic, finely chopped
1 (16 ounce) can whole tomatoes
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon leaf oregano, crumbled
1/8 teaspoon cayenne pepper
1/2 lb spaghetti or 1/2 lb fettuccine, cooked according to package directions and drained
1 (14 1/2 ounce) can tamales, heated
1 small onion, sliced (for garnish)
dried red pepper, for garnish

Steps:

  • Rinse and pick over beans; place in a medium-sized bowl and cover with water; let soak overnight.
  • The next day, drain beans and place in a medium-size saucepan and add one quart of water.
  • Bring to a boil over high heat, lower heat, cover; let simmer until beans are tender, 60 to 90 minutes.
  • Meanwhile, cook bacon in a Dutch oven or large skillet until crisp; remove with slotted spoon onto paper towels to drain.
  • Pour off all but two tablespoons of the bacon fat; saute ground beef, large onion and garlic in bacon fat over high heat for about 5 minutes, stirring often.
  • Add cooked bacon, undrained tomatoes, chili powder, salt, oregano and cayenne; stir well and bring to a boil.
  • Lower heat, cover, and simmer for about 60 minutes, stirring every so often; steal some liquid from the beans and stir it in if mixture gets too thick.
  • Now would be a good time to cook that spaghetti.
  • Drain beans, add to meat/tomato mixture, and heat just to serving temperature.
  • To serve, place hot drained spaghetti on a large platter and spoon all the chili on top.
  • Cut tamales into pieces and arrange over chili.
  • Finally, scatter raw onion and dried red peppers over top, and serve.

Nutrition Facts : Calories 475.8, Fat 19, SaturatedFat 6.9, Cholesterol 56.9, Sodium 538.1, Carbohydrate 50.8, Fiber 7.5, Sugar 4.4, Protein 25.3

JOHN MADDEN'S BBQ BEEF SANDWICHES



John Madden's Bbq Beef Sandwiches image

Zesty and tangy! From "John Madden's Ultimate Tailgating"... this is a fabulous BBQ beef recipe for those Sunday or Monday Night Football parties, tailgating at the stadium, or just 'cause they're soooo good. Cook time doesn't include preparation of the roast.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 16

3 lbs beef roast, cooked,cooled and shredded (I like rump roast because it's not so greasy)
2 onions, chopped
2 tablespoons butter
2 cloves garlic, minced
1/2 cup minced celery
1 1/2 cups water
1/2 teaspoon dry mustard
2 cups ketchup
3 tablespoons apple cider vinegar
3 tablespoons Worcestershire sauce
4 tablespoons brown sugar
1/4 teaspoon paprika
1 teaspoon Tabasco sauce
1/2 teaspoon black pepper
2 teaspoons salt
1 1/2 teaspoons chili powder

Steps:

  • In a large saucepan or small soup pot, brown onions in butter until tender.
  • Add all other ingredients including cooked and shredded beef.
  • Cover and cook over low heat for at least 2 hours, uncovering for the last 1/2 hour or so; or in a crock pot on low heat for 6 to 8 hours.
  • (I can't vouch for the crock pot method, but stovetop works just fine!).
  • Serve on buns or rolls.

Nutrition Facts : Calories 341.1, Fat 10.2, SaturatedFat 4.7, Cholesterol 119.9, Sodium 1483.7, Carbohydrate 26.6, Fiber 1, Sugar 22.4, Protein 38.4

SUPER BOWL STEW



Super Bowl Stew image

John Madden's Super Bowl Stew. My mom made this a lot in the winter when we were kids. She says the recipe came from Women's Day Magazine in the 80's some time. She lost the recipe at some point and it took me and my brother searching years for it!! I think he finally found it on cooks.com. It's a great hearty stew for cold day!!

Provided by kda949

Categories     Stew

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/3 cup flour
1/2 teaspoon pepper
1/4 teaspoon salt
2 1/2 lbs bottom round steaks, cubed
2 -3 tablespoons vegetable oil
2 large onions, sliced
2 small green peppers, chunked
2 stalks celery, sliced
1 garlic clove, pressed
3 carrots, cubed
4 potatoes, peeled & cubed
1 small turnip, peeled & chunked
1 small rutabaga, peeled & chunked
3 cups beef broth
1 pinch red pepper flakes or 5 -6 drops red pepper seasoning
1/8 teaspoon marjoram
3 tablespoons parsley, chopped

Steps:

  • Combine flour, pepper and salt. Dredge beef cubes well on all sides with flour mixture. Reserve remaining flour for thicker gravy.
  • Brown meat in oil in large Dutch oven, working in batches if necessary. Remove meat. Saute onion, green peppers, celery, garlic in pan drippings for 10 minutes. Add carrots, potatoes, turnips, rutabaga, broth, red pepper seasoning, marjoram and parsley.
  • Bring to a boil. Add meat.
  • Cover; simmer 1 1/2 hours until meat is tender, adding more broth if mixture becomes too dry. For a thicker gravy, mix together 1/4 cup cold water and reserved flour mixture in small bowl and make a smooth paste. Remove meat and vegetables with a slotted spoon into serving bowl.
  • Stir flour mixture into pan liquids. Cook over medium heat, stirring constantly until mixture is thick and bubbly.
  • Pour over meat and vegetables.
  • Serve with a crusty French bread.

Nutrition Facts : Calories 638.7, Fat 33.1, SaturatedFat 11.5, Cholesterol 121.3, Sodium 538, Carbohydrate 40.7, Fiber 5.8, Sugar 5.9, Protein 43.8

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