In a blender, combine Diet Canada Dry Ginger Ale, strawberries and ice.
Blend until smooth, pour into a 12-ounce glass and garnish with a fresh strawberry.
Enjoy!
Mix first 3 ingredients first.
Slowly add canada dry ginger ale.
Chill until serving time.
Dissolve jello in hot water and add ginger ale.
Stir.
Chill until nearly set.
Add other ingredients.
Mix.
Chill until firm. This recipe can be reduced in calories by using sugar-free jello and diet ginger ale.
Also, 1/2 package plain gelatin dissolved in a bit of ginger ale and stirred into hot water will make for a firmer salad.
If you like a stronger ginger flavor, use 2 cups ginger ale and no water.
In the bottom of a Dutch Oven, slice the onions and place brisket on top of them.
Mix the ketchup, onion soup mix, ginger ale and wine together and pour them over the meat. Note:If you want more gravy, you can add more ginger ale or water.
Cook for 2-3 hours until fork tender either in top of the stove or in a 350 degree F. oven. If you place meat in the oven, make sure your Dutch oven doesn't have a plastic knob on the lid (like mine does).
Cool and slice against the grain.
Preheat oven to 375.
Prepare an 8x8 inch baking dish with cooking spray.
Separate roll dough into 8 triangles. Wrap a triangle of dough around each piece of apple, pinching dough together to seal.
Place dumplings in baking dish, do not allow to touch.
Sprinkle with sugar and pour butter over the top.
Pour ginger ale around the edges and between the dumplings.
Bake 35 minutes, uncovered, until rolls are golden brown.
Preheat oven to 300 degrees F.
Place ham on a rack in a roasting pan.
In a saucepan combine wine, mustard, molasses, and cayenne pepper. Bring to simmering. Simmer, uncovered for 6 minutes.
Stir in ginger ale.
Pour glaze over ham.
Bake 1 hour (I usually cover loosely with foil, afraid of drying it out).
Increase oven temperature to 325 degrees F. Bake 1 hour more (remove foil covering), basting ham every 15 minutes.
Brush ham with honey.
Bake 15 minutes more.
Slice and serve.
Saute first four ingredients for 2 to 3 minutes.
Stir in next 7 ingredients.
Add tomatoes, ginger ale, wine, Worcestershire, salt and pepper and cook 45 minutes.
Add remaining ingredients and cook 15 minutes.
Cool.
Store in refrigerator for 2 to 3 days. Serve with Cheddar cheese.
Serves 6 to 8.
0 minutes.
Add carrots,ginger ale,and chicken broth,then raise
medium bowl, combine the ginger ale, soy sauce, 1/2 cup
f the dry ingredients.
Add the Oil and Ginger into the
Mix all the dry ingredients together first.
Then add the ginger ale.
In a large bowl, combine dry gelatin and boiling water.
Mix well to dissolve gelatin.
Stir in ginger ale.
Add peaches and mix to combine.
Pour mixture into an 8x8 dish.
Refrigerate until firm.
Cut and serve.
Combine the fruit juices and sugar; stir until the sugar is dissolved.
Add ginger ale, lemon rind and ice.
Makes 5 1/2 cups before adding ice.
Cut bananas in 1-inch chunks; place in blender with one cup Gatorade.
Blend at high speed until bananas are pureed.
In punch bowl, combine pureed bananas with other cup of Gatorade, pineapple juice, lemonade concentrate and dry ginger ale.
Add lime sherbet and stir until foamy.
Float lime slices in punch.
Makes 32 servings.
Soak gelatine in cold water and dissolve in ginger ale.
Stir in the lemon juice and the 1 1/2 cups of ginger ale and chill to set until syrupy.
Add rest of the ingredients and chill until firm.
Serve on a bed of lettuce with mayonnaise.
Combine all ingredients except ginger ale.
Pour over ice cubes.
Add ginger ale just before serving.
Place strawberries and orange juice into blender and blend until mushy.
Pour into punch bowl and add crushed pineapple (syrup also).
Add Canada Dry ginger ale.
Take out a huge party bowl and a spoon; pour it among the Ginger Ale, the Grape Juice and the ice cubes. Stir it together until it gets nice and cold. Enjoy the flavor of the Grape Ginger Ale! Esto es -- Costa Rica!
Dissolve gelatin in 1 cup of heated ginger ale; set aside to cool.
Add 1 cup cold ginger ale.
Chill until partially set; stir in diced fruit, chopped pecans and candied ginger.
Pour into a 1-quart mold.
Chill until firm; unmold on lettuce leaves.
Top with a dollop of mayonnaise.
Place the jello in bowl with about 1 teaspoon chopped ginger. Pour boiling water over and stir.
Let stand about 5 minutes, then add the ginger ale.
Place in refrigerator until like maple syrup (about 45 to 60 minutes).
Place the grapes, grapefruit and orange in lightly oiled pan.
Sprinkle with about 1 teaspoon chopped ginger.
Lastly, pour jello over fruit and chill.
Serves 6.