Blog

About 3/4 lb. (12 oz.) sharp cheddar cheese
1 pkg. (4 oz.) Roquefort cheese
1 clove garlic
3/4 cup Coca-Cola®
2 tablespoons soft margarine
1 tablespoon grated onion
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon Tabasco

share

1 can cherry pie filling
1/2 cup water
1 large package of cherry gelatin mix
1 7 1/2-ounce can of crushed pineapple, not drained
1 12-ounce can of Coca-Cola®
1/2 cup of chopped nuts
1 tub of chilled whipped topping
3 ounces of cream cheese

share

Yield: 8 servings (Serving size: 2 tacos)

Ingredients

For the marinade:

  • 1/4 cup carrots, diced into large pieces (mirepoix)
  • 1/4 cup onion, diced into large pieces (mirepoix)
  • 1/8 cup celery, diced into large pieces (mirepoix)
  • 1/4 tsp. thyme
  • 1 bay leaf
  • 1 1/4 cups Coca-Cola

For the cilantro vinaigrette:

share

Ingredients

1 cup brown sugar
1 can Coca-Cola®
2 medium onions, chopped
2 cloves of garlic, minced
2 tbs. soy sauce (a Japanese sauce) salt and pepper to taste
2-3 lbs. of chicken wings or ribs

share

Preparation

  1. Place soda in a saucepan over medium-high heat and reduce to a little more than 1/2 cup, about 25-30 minutes. While simmering add a pinch of salt and whisk in 1/2-tablespoon butter. Simmer for 2-3 additional minutes, whisking occasionally until syrup is reduced to 1/2 cup. Remove from heat and hold syrup at room temperature. The syrup should be made just before serving, without extended holding.
  2. Place a small non-stick skillet over medium heat.
share
Syndicate content