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Home Made Root Beer since 1994 |
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Welcome to
Home Made Root Beer since 1994 |
 1. cups root beer |
1 teaspoon liquid smoke |
| 1 cups ketchup |
½ teaspoon grated lemon peel |
| ¼ cups. fresh lemon juice |
½ teaspoon. ground ginger |
| ¼ cups fresh orange juice |
½ teaspoon garlic powder |
| 3 tablespoons Worcestershire sauce |
½ teaspoon onion powder |
| 1 ½ tablespoons packed dark dark brown sugar |
Salt and freshly ground pepper to taste |
| 2 tablespoons molasses |
In a medium saucepan over medium heat, combine all ingredients and bring to a boil, stirring occasionally. Reduce heat and simmer until sauce is reduced to 1 ½ cups, about 20 minutes. Season to taste with salt and pepper and cool slightly. Transfer to a ceramic or glass container, cover and refrigerate. Sauce can be served chilled or at room temperature.
From a cooking tradition. Do not use diet root beer.
Adapted from www.epicurious.com
| 2 cups. root beer |
¼ cup.(½ stick) unsalted butter |
| 1 cup sugar |
½ cup whipping cream |
| ¼ cup water |
In a heavy medium saucepan, boil root beer until it is reduced to 2/3 cup (12-15 minutes). Remove from pan and set aside. Pour the sugar into the same pan. Drizzle water over so all of the sugar is moistened. Cook over high heat, swirling pan often, until mixture turns a rich amber color (7-10 minutes). Remove from heat and add butter. When the butter melts, stir it in and add the cream and reduced root beer. Return to high heat and heat to boil whisking vigorously. Sauce can be served hot or cold.
| 2. cups root beer |
| 2 cups reduced veal stock |
| 4 (16 oz.) double-cut bone-in pork chops |
| 4 teaspoons Essence, see recipe below |
| 3 teaspoons olive oil |
To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from heat.
Preheat a grill to medium-high. Preheat the oven to 425 degrees F.
Season each chop on both sides with 1 teaspoon of Essence. Place on the grill and cook for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes.
Transfer to a baking sheet. Drizzle 1 teaspoon of olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F., 12 to 15 minutes.
Place the chops on four serving plates and drizzle with the
glaze. Serve.
| 2. 1/2 tsp paprika |
1 tablespoon onion powder |
| 2 tablespoons salt |
1 tablespoon cayenne pepper |
| 2 tablespoons garlic powder |
1 tablespoon dried oregano |
| 1 tablespoon black pepper |
1 tablespoon dried thyme |
Combine all ingredients thoroughly. Yield 2/3 cup.
.
| 1 3/4. pounds of sweet potatos |
| 1/2 cup heavy cream |
| 1/4 cup bourbon wiskey |
| 3 tablepoons light brown sugar |
| 2 tablespoons molasses |
| 1/8 teaspoon salt |
Preheat the oven to 350 degrees F.
Place the potatoes on a foil lined baking sheet. Bake until tender and starting to ooze sugary syrup (about 1 hour and 15 minutes, depending on their size). Remove from the oven and let sit until cool enough to handle.
Cut a slit down and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt. Beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
Yield 4 cups.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and
Jessie Tirsch, published by Willian and Morrow, 1993..
Adapted from www.foodnetwork.com
Yields
2 cups, 4-6 servings.
| 8 tablespoons (1 stick) unsalted butter |
| 2 pounds yellow onions, peeled and thinly
sliced |
Melt the butter in a large skillet over medium-high heat. Add the onions. Reduce the heat to medium-low and cook slowly, stirring occasionally until golden brown and caramelized (45 minutes to 1 hour). Remove from the heat and serve hot.
Yield 2 cups.
Recipe from Deanna, winner of the Minnesota Hot Dish competition,
2015. Yields 4-6 servings.
Preparation Time: 15 Minutes
Cook Time: 60 Minutes
 1 to 1 1/2 pounds of
lean ground beef, browned |
| 1/2 cup chopped onion |
| salt and pepper, to
taste |
| 3 large potatoes,
sliced |
| 2 carrots, shredded |
 1 can cream of
mushroom soup |
| 1 cup shredded Cheddar
cheese |
Brown ground beef in a skillet with chopped onions; cook
until onions are tender.
Drain off excess fat; transfer ground beef and onion to casserole
dish.
Add layer of sliced raw potatoes, sprinkle with salt and pepper;
shred carrots to cover potatoes.
Put soup over carrots.
Bake at 350 degrees F for 40 to 50 minutes, or until potatoes are
tender.
Sprinkle with shredded cheese over top and bake for about 5
minutes longer, or until cheese is melted.
Yield 4-6 servings.
Preparation Time: 5 minutes.
Recipe from Esquire. Yields 1 serving.
| 1/2 ounce lime juice |
| 2 ounce vodka |
| 4-6 ounces ginger beer
(to taste) |
Quick and Easy:
Yield 1 serving.
Preparation Time: 1 1/2 hours.
Recipe from Laurel, of Glewwe's Castle Kitchen. Yields 8-12
servings.
| 1 1/2 pounds ground
beef, browned with onion to taste |
| 1 can cream of chicken
soup |
| 1 can cream of
mushroom soup |
| 1 can cream of onion
soup |
| 1 package of mixed
frozen vegetables |
| 1/2 package of tater
tots |
Quick and Easy: Mix all the ingredients in a large
casserole dish and bake at 350 degrees F for 1 hour.
Hints:
1. Use Campbell's soups
2. Use Ore-Ida Potatoes. Tots, Crowns, or Hashbrowns all
work well
3. Don't be afraid to add extra soup. My family (except for
Erik) always liked more onion.
Yield 8 to 12 servings.
| 3 ears cooked fresh
corn on the cob |
| 2 cups peeled and
diced boiling potatoes (about 3 medium) |
| 1 cup chopped onion |
| 2 tablespoons olive
oil |
| 2 tablespoons butter |
| 2 cups bottled clam
juice |
| 1⁄2
cup water |
| 1 green bell pepper,
chopped (optional) |
| 11⁄2
teaspoons ground cumin |
| 1 bay leaf |
| 2 cups milk |
| 1⁄2
pound fine-quality crabmeat |
| 1⁄4
cup chopped basil leaves |
Cut corn kernels from cobs and, using the back side of the knife, scrape corn pulp from cobs and reserve.
Heat oil and butter in a large heavy saucepan over moderate heat. Add potatoes and onion and cook, stirring, until potatoes can be mashed with a fork, about 10 minutes. Using a fork, mash about half of the potatoes.
Add corn, clam juice, water, green pepper, cumin and bay leaf.
Simmer mixture, stirring, for 5 minutes. Add milk, crabmeat, and
basil, and heat chowder until it just comes to a simmer. Season
with salt and pepper to taste.
| 1.5 pounds of
hamburger |
| 1 cup minced onions |
| 1.5 teaspoon salt |
| 1.5 cups sliced
carrots |
| 1 cup sliced celery |
| 1 cup chopped cabbage |
| 48 ounces V-8 juice |
| 2 cups water |
| 1 cube beef bullion |
| 1 bay leaf |
| 1⁄2
cup barley |
| 1⁄2
teaspoon basil |
| 1⁄2
teaspoon rosemary or thyme |
| 1⁄2
teaspoon parsley |
| dash of pepper |
| dash of garlic salt |
Brown the hamburger and onions. Drain off excess fat.
Add rest of ingredients to the hamburger and onions.
Simmer for 2 hours. DO NOT BOIL!
