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DelGrosso's "Game Day Delights"

Michael Del Grosso unveals tailgating recipes featuring Del Grosso's brand new sauces!


Michael Del Grosso unveals tailgating recipes featuring Del Grosso's brand new sauces! He also shares some new items on the menu for Marianna's!

Don't forget to check out Del Grosso's booth at the WTAJ Food Festival, Thursday October 10th from 5 p.m. to 9 p.m. at PNG Field in Altoona (Curve Stadium).

Today's Recipes:

Not-so-Sloppy Joe Bites (appetizers for 8-10)
Ingredients:
1 lb ground beef
1 jar DelGrosso sloppy Joe sauce
1 bag Tostitos Scoops tortilla chips
Brown beef in a medium skillet at medium heat. Gently separate into small pieces using spatula. Drain excess fat when meat is no longer pink. Stir in one jar of DelGrosso sloppy joe sauce until sauce begins to bubble then simmer for five minutes, stirring occasionally. Spoon sloppy joe mix into individual chip scoops. Garnish with grated cheese, red pepper or other topping.

Meatball sliders (appetizers for 8-10)
Ingredients:
10-12 frozen or uncooked meatballs (1-1.5 oz each)
1 jar DelGrosso pasta sauce (try our new Roasted Garlic!)
10-12 slider roles (or dinner rolls)
12 medium basil leaves
1 small block of Parmesan cheese
12 long toothpicks
Prepare meatballs and combine with pasta sauce according to instructions on meatball package or from your butcher (if uncooked). Place basil leaf on bottom roll, then place meatball with a spoonful of extra sauce on top of the basil. Cut a medium-thin slice of parmesan cheese large enough to cover the meatball. Place the top roll over the cheese and secure the slider with a toothpick down the middle. Serve sandwiches on a platter. Optional: top meatball with roasted red pepper or sun-dried tomato pesto before adding cheese.

Zucchini Asiago Cheese Bites (appetizers for 8-10)
2 medium zucchini
8 oz of DelGrosso pasta sauce (Try our new Garlic & Cheese flavor!)
1 cup of Italian bread crumbs
1 medium egg
1 small block of Asiago cheese
¼ cup of olive oil
Cut zucchini lengthwise into ½" thick layers. Cut layers into rectangles just smaller than a playing card. Dip both sides of zucchini in egg, and then gently push each side into a layer of bread crumbs until lightly coated on both sides. Add olive oil to skillet over medium heat. Cut Asiago into medium-thin slices, almost long as the zucchini slices. Add zucchini to oil and cook for 3-4 minutes or until medium brown. Turn over zucchini pieces, then add a layer of Asiago cheese to each. Add one tablespoon of DelGrosso pasta sauce to each zucchini, covering most of the cheese. Remove each piece gently after bottom side is medium brown. Serve immediately.

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