ransfer the mixture to a big bowl and let cool. Add
For the steak:
Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichuri sauce.
For 4-herb chimichurri:
Mix all ingredients lightly in food processor until a coarse sauce is formed.
Set aside for 2 hours.
n a spice shaker with big enough holes to allow pepper
Blend a little Big Red with both cans of Eagle Brand milk using a mixer.
Pour mixture in freezer containers, then pour remaining Big Red.
It's ready to freeze.
Mix cake as directed on box.
Bake in a 9 x 13-inch pan. After cake has cooled, punch holes with fork.
Heat 1 cup Big Red, add jello to dissolve. Pour over the cake and then pour 2 cups Big Red over the cake.
Put in refrigerator to cool.
BIG DADDY RUB: In a medium
Put Eagle Brand milk in ice cream freezer, then fill remainder to the fill line with Big Red.
Put lid on.
Surround with ice and rock salt.
Crank until firm.
Delicious!
Beat eggs well.
Add
sugar,
flour
and ice cream mix. Gradually add canned milk.\tMix
well.
Add Big Red soda water to fill 1 gallon freezer.
Bake cake according to directions on box.
After cake cools, poke holes in cake.
Mix jello and Big Red.
Pour over cake.
Mix Cool Whip and pudding.
Spread over cake.
Mix cake according to directions.
Bake and cool.
Punch holes in cake.
Mix Jell-O with hot water and Big Red.
Pour over cake. Prepare pudding according to directions.
Pour on top.
Add Cool Whip on top of pudding.
Preheat your oven to 350\u00b0.
Blend your cake mix, Big Red soda pop, egg, egg whites and oil until well moistened.
Beat as directed on the cake mix package, then pour the batter into a greased and lightly floured 13 x 9 x 2-inch pan.
Bake for 20 minutes.
Let cool and then frost with your favorite frosting.
Bake cake as directed on cake box. Cool cake and set aside. In a medium bowl, mix jello with one cup cold water and instead of one cup boiling water use the Big Red Soda.
Mix until completely dissolved. After cake cools use a fork to polk holes in the cake, cover the whole cake with the punctures. Pour Jello mixture over the cake and allow the cake to soak up all the mixture. Frost the cake with whip cream and refrigerate for an hour. Now its ready to eat.
In large mixing bowl beat eggs until foamy.
Gradually add sugar; beat until thickened.
Add cream, vanilla and salt; mix thoroughly.
Pour into freezer can.
Add Big Red to fill line on can and stir well.
Freeze as directed.
Makes approximately 4 quarts.
reast into a bowl of Big Bob Gibson Bar-B-Q
ix package of gelatin with Big Red and pour over hot
In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes
Preheat oven to 350 degrees F.
In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.
In the same saute pan deglaze with wine then add onions, apples and ...
I mix everything except the chicken and onions in the crock pot first. We like spicy foods but not really hot so I cut the pepper in just two halves so I can pull it out before serving. Then add the chicken breasts, pushing them under the sauce. I usually don't plan ahead enough to thaw the chicken so I put them in frozen. Put the onion chunks on top to keep them from turning to mush.
Start with the cooker on high then once it all starts to bubble turn it down on low. It took my cooker about 3 1/2 hours. If you're leaving the house I would ...
In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in ice water bath to cool. Drain and set aside.
In a medium bowl combine sesame oil, vinegar, soy sauce, hot chili oil, hoisn and extra-virgin olive oil. Mix thoroughly and then combine with vegetables and noodles.
Garnish with sesame seeds and peanuts.
In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
Preheat the oven to 400 degrees F.
Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
Let potatoes rest 5 minutes before cutting ...
In a food processor, puree all ingredients but oil and salt until smooth.
With machine running, slowly add oil until well combined.
Season with salt, to taste.