How To Make Some Of The Best NFL Food At Home

Anne Dolce|Dec. 31, 2012 4:51 pm EST

Week 17 of the NFL season is officially over, and as many of us bid farewell to our favorite teams, let's take a step back and reflect on all that the 2012 season has brought us — in matters of food, that is. As you may recall, The Daily Meal has followed the NFL teams' culinary expertise closely this season, matching up teams on a week-by-week basis based on not their athletic performance, but on the quality of food offered at their stadiums. As we wrap up the regular season and therefore our power rankings, we're happy to share some of our favorite dishes' recipes with you.

For this we welcome our friends from Aramark back into the kitchen. As an award-winning food and hospitality partner of some of the United States' leading major league teams, Aramark represents nine NFL stadiums and develops local, mouthwatering, and unique recipes for each. Many of Aramark's outstanding recipes were applauded over the past several weeks in our power rankings. In week 13 we told you about the Pittsburgh Steelers' Allegheny burger served at Heinz Field, and now you can make your own at home as you imagine what it would be like if they had made the playoffs. Arrowhead Stadium's Awesome Burger, a signature dish for Kansas City Chiefs fans, received a shout out in week 14, and this make-at-home recipe deserves one as well. Last but not least is the O. co Coliseum's tailgate dog, which made the Oakland Raiders winners in terms of our rankings, despite their loss on the Dec. 30.

We're not only sharing recipes from Stadium Power Food Ranking coverage, coverage, but other remarkable ones from other NFL stadiums as well, like the Philly cheesesteak enjoyed by Eagles fans at Lincoln Financial Field and a Ravens fan favorite: jumbo-lump crabcakes from M&T Bank Stadium.No matter who you were rooting for during the regular season, or who you hope to see succeed in the playoffs, these recipes are all winners in our minds and will make sure your appetite stays satiated well after the Super Bowl.

Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce