HIT the LINKS: NFL Injury News

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Throughout my many years playing this game, I have come across a bunch of websites that specialize in fantasy sports. I saved them all and they are included in the

FANFOOD Fantasy Baseball Tools

and the

FANFOOD Fantasy Football Tools

 

Each week a different website, twitter feed or mobile application will be highlighted and reviewed for you before you “HIT the LINKS”.

 

This week I ask you to check out NFLInjuryNews.com, along with a great recipe for Warm German Potato Salad.

 

NFL Injury News

 

Both Justin Hunter and Blaine Blontz launched this site after experiencing success with their initial offering; MLB Injury News. They love all sports including football and want to carry on their goal of sharing injury news to football fans worldwide.

They realized you don’t want to search through Twitter and every news source out there to find the day’s injury news, so they made it so you won’t have to. From one site, you will be able to get all the day’s injury news and analysis. It’s football injury news consumption without the hassle.

The NFL Injury Report’s Core Values:

  • Providing readers with current NFL injury news from reputable sources.
  • Providing readers with original NFL analysis and thought-provoking feature articles.
  • Engaging readers and developing a community of football fans.

 

FANFOOD Says:

(out of 5)

 

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Hot German Potato Salad

 

This is a traditional German style potato salad that is served warm. If you really want a unique potato salad or the perfect salad for a cold day try this recipe.

 

INGREDIENTS
6 large potatoes (about 2 pounds)
1 cup Bermuda onions, chopped
3 tablespoons fresh parsley, chopped
2/3 cup rice wine vinegar
1/3 cup water
1/3 cup salad oil
4 strips bacon, cooked and crumbled
1 egg
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon black pepper

 

PREPARATION

Thoroughly wash potatoes and boil with the skins on until tender (about 25 minutes).

Remove potatoes from pan and drain the water.
Return the potatoes to the pot and place over a low heat shaking constantly to dry the potatoes.
Peel and chop potatoes into 1/4-inch pieces.
Place potato pieces in a large bowl and toss with onions, parsley, salt and pepper.
Set aside.

Meanwhile combine the vinegar, water and sugar in a small sauce pan and bring to a boil.
Whisk egg in a bowl and pour the vinegar mixture over top while stirring.
Add salad oil and stir.
Pour this mixture over potatoes and place in a large skillet or pot over a low heat.
Cook until evenly heated.
Top with crumbled bacon.

 

 

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