Stir together water and sugar in a 5-gallon beverage container.
Stir in root beer extract.
Add 1.5 pounds dry ice and add more as needed. Don't add all at once, because it will freeze the bottom few inches of root beer (found this out by mistake :) !)
After about 15 minutes, the root beer will be carbonated and ready to go.
ender, about 5-6 minutes. Add 3/4 cup beer, sugar, and
Melt butter in saucepan over medium-high heat. Add onions and saute, stirring frequently, until tender, about 5-6 minutes. Add 3/4 cup beer, sugar, and salt. Cook until all the beer has been absorbed by the onions and they begin to brown slightly, about 18 minutes. Add the remaining 1/4 cup beer and bring to a simmer. Keep onions warm.
ot oil until brown on all sides, about 10 minutes. Remove
Pour two ounces of Russian Standard Vodka over ice in a chilled Russian Standard copper mug or Collins glass. Add 5 ounces of ginger beer and stir gently. Garnish with a squeezed wedge of lime. For additional recipes, please visit www.RussianStandardMoscowMule.com.
urface. Transfer ham to a 5-gallon stockpot and cover with cold
hem from burning, 3 to 5 minutes. Let cool slightly, then
Melt butter in a large skillet over medium-high heat. Add onion; cook until softened, about 5 minutes. Stir in beer, mustard, and thyme. Lower heat and simmer until slightly thickened, about 2 minutes. Add cabbage and vinegar. Cover and cook, stirring occasionally, until cabbage is wilted and tender, about 8 minutes. Season with salt and black pepper.
n hour.
Put spent grain in large mixer bowl. Mix
br>Pour in 2 cups beer and whisk until evenly mixed
In a 5 gallon container, pour extract.
Add water and sugar and stir until sugar is completely dissolved.
Add dry ice and allow to bubble for about 1 hour before drinking.
This gives the drink the \"fizz\" factor.
Drink!
Remove skin from chicken; wash chicken and dry well with paper towels.
Combine flour, salt and pepper.
Dredge chicken in flour mixture and brown in heated oil.
Place chicken in a shallow pan. Combine soup, soy sauce, 2 tablespoons almonds, beer and mushrooms; pour over chicken.
Bake, uncovered, at 350\u00b0 for 1 hour, basting occasionally.
Sprinkle with remaining almonds.
Yields 6 servings.
Place all the Beer Batter ingredients in a blender;
o a boil for about 5 minutes.
Use caution to
ntil softened, about 5 minutes.
Pour beer into Dutch Oven and
Pour root beer into a wide pot. Bring to a boil; reduce heat to low. Stir in sugar until dissolved. Simmer until reduced by 1/3, 15 to 20 minutes. Remove from heat; cool completely, about 30 minutes. Stir root beer flavoring into mixture. Pour root beer mixture into ice pop molds; freeze until firm, about 1 hour and 30 minutes.
until golden.
Pour off all but about 2 tablespoons drippings
Mix together all but beer and dressing.
Make 6 patties. Broil, fry or barbecue.
Baste with 1/4 cup beer mixed with 1/4 cup French dressing.
Mix to a thick dough.
Spray a muffin pan with Pam.
Fill cup a little over half full.
Cook until a golden brown at 350\u00b0 for about 40 to 45 minutes.
Serve with butter.
You may not use all of beer.
Pour in chicken broth and beer, simmer until veggies are tender